Indian Food Recipes

Alright, our Facebook fans have spoken and here's the delivery. If you'd like to have a say in what recipes you see on Raw vs Cooked, join us on Facebook and leave a comment or vote on one of the options!

Raw Curry Soup with Raw Samosas and Fruit Chutney

Curry Soup

This soup is delicious and it was adapted from and inspired by a recipe that I found on www.goneraw.com (http://www.goneraw.com/recipe/creamy-curry-veggie-soup) which happens to be one of my favorite website to find delicious raw food recipes and inspiration.

Ingredients:

1 ½ cups of purified water

1 tsp fresh lemon juice

½ an apple, cored but not peeled

½ an avocado

¼ red bell pepper

 ½ tsp cayenne

2 medium sized carrots

1 cup of spinach

5 sun dried tomatoes, soaked

2 tsp curry powder

1 clove fresh garlic

Directions:

Place all of the ingredients in a blender and liquefy. Garnish with fresh herbs and your favorite sprouts on top. Enjoy!

Samosas and Fruit Chutney 

Samosa filling:

Ingredients:

1 cup soaked walnuts
1 head cauliflower, chopped

1 Yam, chopped
1 onion, diced
1 zuchini, diced
Juice of 1 lemon
1/2 cup fresh peas(you could also use sprouted peas which are crunchy and delicious)
2 tbsp curry powder
2 tsp celtic sea salt or nama shoyu
2 cloves garlic
pinch of cayenne, habanero or jalapeno (if desired)

Directions:

In a food processor process the nuts and garlic to a paste; then add and process the peeled yam and cauliflower to a puree. Dice onion and zucchini and mix with the rest of ingredients.

Samosa Dough

Ingredients:

2 Apples, chopped

The flesh and water of1 Young coconut

2 Cups ground flax seed

½ cup of purified water

¼ tsp sea salt

1/8 tsp cayenne

Directions:

Place the apples, coconut flesh, coconut water, salt, cayenne, purified water in a blender and liquefy. Add this mixture to the ground flax and mix until it becomes like a dough. Spread the dough out onto teflex sheets or unbleached parchment paper, score the mixture into 6 inch triangles and place in your dehydrator. Dehydrate for 6 hours at 105 degrees. If your dough is too liquidy than you may have to wait until the dough has dehydrated for an hour or so before you can score it. You don’t want it to be too crispy. You want the dough to be pliable so that you can wrap it around your samosa filling.

Take one of your dehydrated 6 inch pieces of samosa bread and place a large(mounded tablespoon) of the samosa filling in the center. Fold over one side of the bread so that the corners of the triangle meet up. With purified water, lightly moisten the edges of the samosa bread and press the edges together around the filling. You now have a delicious 3 inch triangle samosa.

Fruit Chutney

Ingredients:

1 Cup Chopped Mango

1 Cup Chopped banana

1 Cup pitted dates

½ tsp Curry

Juice of ½ a lime

A pinch of cayenne

1 tsp sea salt

1 clove of garlic

1 inch piece of ginger

1 tsp olive oil

In a blender place all of the ingredients and blend until creamy. For chunkier chutney, place all of the ingredients except for the mango and banana and blend until smooth. Then add your fruit and just pulse them a few times. Blend and enjoy generously on your Samosas!

Cooked Palak Paneer

Ingredients

3 T extra virgin olive oil

1 clove garlic (minced)

1/2 T fresh ginger root (grated)

1/2 T chile pepper flakes (or 1 dried red chile)

1/2 c onion (chopped)

1 t cumin

1/2 t coriander

1/2 t turmeric

1/2 c plain organic yogurt

1 1/2 lbs. fresh spinach (lightly chopped)

1 large tomato (quartered)

1/2 c fresh cilantro 

1/4 T sea salt 

1 c jasmine rice

4 cups organic milk

1 tablespoon plain organic yogurt

1 teaspoon salt

1 teaspoon sugar

1 tablespoon fresh lemon juice

Directions

1. In a large saucepan heat 1 1/2 tablespoons of olive oil and saute garlic, 1/4 tablespoon of ginger, and onion until brown. Mix in the cumin, coriander, turmeric and sour cream. Add the spinach, 1 cup at a time,when it is cooked down,add another cup. 
2. Once slightly cooled, spoon spinach mixture into a blender or food processor and add the tomato, the remaining 1/4 tablespoon of ginger, and cilantro. Pulse lightly until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.
3. In a medium frying pan heat milk, 1 T yogurt, and 1 t of salt & sugar over medium heat. Heat until edges begin to bubble. Add lemon juice and remove from heat. Mixture will curdle into   Drain and cut.
4. Cook rice by boiling with 1 1/2 cups water. Once boiling, reduce heat to lowest simmer for 20 minutes. 
5. Stir cheese into spinach mixture and serve over jasmine rice