Thali Dish - Squash Balti, Bhindi Pakora, Red cabbage koshimbir
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.
Ingredients
For the squash balti
-
Vegetable oil 100 ml
-
Red onions 400 g
-
Red peppers 200 g
-
Butternut Squash 1.5 kg
-
Coriander 20 g
Red Cabbage Koshimbir
-
Seasoning (salt+pepper) 3 g
-
Red cabbage 300 g
-
Nigella seeds 10 g
-
Spring onions 30 g
-
Carrots 400 g
-
Coriander 20 g
For the carrot salad
-
Carrots
-
Coriander
For the bhindi pakora
-
Vegetable oil 50 ml
-
Okra 150 g
-
Turmeric 5 g
-
Seasoning (salt+pepper) 3 g
-
Gram flour 160 g
-
Basmati rice 300 g
-
Tofu 300 g
-
Lemon juice 20 ml
-
Light coconut milk 400 ml
-
Water 325 ml
For the basmati rice, naan bread and mago lassi
-
Light coconut milk
-
Lemon juice
-
Tofu
-
Basmati rice
-
Water
-
Naan bread 5 pc
Preparation
-
For the squash balti
- Chopthe squashinto 2cm cubes, rub with KNORR Professional Mixed Chilli Puree and 50ml vegetable oil and roast in 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.
