Thali Dish - Squash Balti, Bhindi Pakora, Red cabbage koshimbir

Name: Thali Dish - Squash Balti, Bhindi Pakora, Red cabbage koshimbir
Yield: 10
Ingredients: 100.0ml Vegetable oil; 1.5l Knorr Professional Patak's Balti Ready To Use Sauce 2.2L; 400.0g Red onions; 200.0g Red peppers; 5.0g Red Chillies; 1.5kg Butternut Squash; 20.0g Coriander; 20.0g KNORR Professional Ginger Puree 750g; 3.0g Seasoning (salt+pepper); 300.0g Red cabbage; 10.0g Nigella seeds; 30.0g Spring onions; 15.0g KNORR Professional Garlic Puree 750g; 400.0g Carrots; 0.0g Carrots; 0.0g KNORR Professional Ginger Puree 750g; 0.0g Coriander; 50.0ml Vegetable oil; 150.0g Okra; 5.0g Turmeric; 5.0g Garam masala; 160.0g Gram flour; 300.0g Mango; 300.0ml Light coconut milk; 20.0ml Lemon juice; 100.0g Tofu; 300.0g Basmati rice; 325.0ml Water; 5.0pc Naan bread

Thali Dish - Squash Balti, Bhindi Pakora, Red cabbage koshimbir – recipe

Thali is a selection of different dishes served together. Popular in North India. The custom is for the meal to be a balance of sweet, salt, bitter, sour, astringent and spicy.

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For the squash balti

Vegetable oil 100.0 ml
Knorr Professional Patak's Balti Ready To Use Sauce 2.2L 1.5 l
Red onions 400.0 g
Red peppers 200.0 g
Red Chillies 5.0 g
Butternut Squash 1.5 kg
Coriander 20.0 g

Red Cabbage Koshimbir

KNORR Professional Ginger Puree 750g 20.0 g
KNORR Professional Ginger Puree 750g
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Bidfood

Brakes

Product Specification
Seasoning (salt+pepper) 3.0 g
Red cabbage 300.0 g
Nigella seeds 10.0 g
Spring onions 30.0 g
KNORR Professional Garlic Puree 750g 15.0 g
KNORR Professional Garlic Puree 750g
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Bidfood

Brakes

Product Specification
Carrots 400.0 g

For the carrot salad

Carrots
KNORR Professional Ginger Puree 750g
KNORR Professional Ginger Puree 750g
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Bidfood

Brakes

Product Specification
Coriander

For the bhindi pakora

Vegetable oil 50.0 ml
Okra 150.0 g
Turmeric 5.0 g
Garam masala 5.0 g
Gram flour 160.0 g

For the basmati rice, naan bread and mago lassi

Mango 300.0 g
Light coconut milk 300.0 ml
Lemon juice 20.0 ml
Tofu 100.0 g
Basmati rice 300.0 g
Water 325.0 ml
Naan bread 5.0 pc

Pub Food

Contract Catering

Vegetarian

Plant Based

Vegan

Indian

Thali is a selection of different dishes served together. Popular in North India. The custom is for the meal to be a balance of sweet, salt, bitter, sour, astringent and spicy.

...

Preparation

For the squash balti
- Dice the squash into 2cm cubes, toss in Chilli powder and 50ml vegetable oil. Roast in a combi oven at 175c for 35 minutes.
- Meanwhile slowly saute onions, add KNORR Professional Patak's Balti Ready To use Sauce and combine with roasted squash.
- Top with cubes of roasted red pepper and the chopped coriander.
Red Cabbage Koshimbir
- For red cabbage Koshimbir finely slice red cabbage.
- Mix with 5g nigella seeds, KNORR Professional Garlic Puree and sliced spring onions.
For the carrot salad
- grate carrots
- mix with KNORR Professional Ginger Puree, coriander
For the bhindi pakora
- Mix gram flour with turmeric and seasoning
- Slice okra and dust with gram flour mix.
- Whisk thewater in to the remaining gram flour mix to make batter
- Dip okra in batter and deep fry at 175c for approximately 2 minutes.
For the basmati rice, naan bread and mago lassi
- Cook basmati rice in water,
- Warm naan breads in oven
- For mango lassi- blend tofu, lemon juice, coconut milk and Carte D'Or Mango Coulis
- Serve in dishes along with bhindi pakora and squash Balti.