4 Amazing Indian Recipes to Try

Indian cuisine has a special touch that seduces and makes it recognizable anywhere. Now you can also enjoy its essence in raw version with these four recipes:

1. Coconut chai

Ingredients for 1 liter:

• 500 ml of coconut milk
• 500 ml of water
• 60 g of coconut sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ½ teaspoon ground cloves
• 1 teaspoon ground green anise
• ¼ teaspoon of pepper
• a little vanilla powder or in essence

Preparation (40 min + rest):

Grind and combine all the ingredients, put them in a pot at minimum heat and stir constantly for about 5 minutes without the water to boil.

Turn off the heat. You can take it yourself or let it cool and take it fresh.

If you want you can add green tea or black tea. You can also strain it or you can replace the coconut milk with any other vegetable milk if you prefer.

If you add more water, it will be more liquid and softer in flavor.

2. Pakoras with mint sauce

Ingredients for 24 pieces:

• 100 g of chickpeas (previously soaked in water)
• 3 garlic cloves
• fresh chili to taste
• zest and lemon juice
• 1 cup coriander leaves
• ½ teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon turmeric powder
• 2 tablespoons of tahini
• 2 tablespoons of nutritional yeast
• 2 tablespoons of olive oil
• 125 ml of water
• 150 g of red onion
• 100 g of carrot
• 60 g of green pepper
• 100 g of zucchini
• 100 g of broccoli
• 1 teaspoon salt

For the mint sauce:

• 3 spoonfuls of cashew nuts (previously soaked in water for 3 to 8 hours)
• 1 cup of fresh mint
• ½ teaspoon of salt
• 100 ml of water
• half lime juice
• 1 spoonful of nutritional yeast

Preparation (20 min + soaking time and dehydration):

First of all, keep in mind that you must soak the chickpeas for two days, changing the water every day. Then, leave them in a colander, at least four hours and a maximum of one day. It's okay for them to sprout a little, but not too much, it could be bitter.

Once the chickpeas are ready, make a cream by grinding them with the seeds of mustard, cumin, coriander and fennel, turmeric, tahini, yeast, oil and water, until it has a creamy consistency.

Cut the onion, carrot, pepper and zucchini into thin strips, and broccoli into florets. Put them in a bowl, room and stir. It is best to let them macerate with the salt until they soften a bit and release water. That way they will have the ideal consistency.

Mix the macerated vegetables with the chickpea cream, the minced cilantro and garlic, the spicy and the lemon, and let them dehydrate putting small handfuls on the dehydration trays.

Dehydrate for six hours. Turn them around and leave one more hour. Keep in the fridge.

One hour before serving, put the pakoras in the dehydrator to serve them warm.

Serve them with the mint sauce, which is very easy to make: strain and wash the cashews and crush with the rest of the ingredients until you get a creamy consistency. And that's it. Enjoy!

3. Frozen mango mousse

Ingredients for 2 people:

• 50 g of cashew nuts (with a pre-soak of 3 to 8 hours)
• 1 large mango
• 150 ml of coconut milk
• 2 tablespoons of coconut sugar
• ½ teaspoon ground cardamom
• half lemon juice
• 1 cup of ice
• a pinch of salt

To decorate:

• dried coconut flakes
• some fresh mint leaves

Preparation (15 min + soaking time):

Strain and wash the cashews and then crush with the rest of the ingredients until a very creamy consistency is achieved.

Serve it in bowls and on top with coconut and a few mint leaves.

The ideal is to serve it immediately; If not, it is best to keep it in the freezer.

You can make this same recipe with any other fruit of your choice.

4. Vegetable curry with cauliflower rice and chutney

Ingredients for 4 people:

• 200 g of zucchini
• 100 g of pepper
• 100 g of apple
• 50 g of spinach
• ½ teaspoon of salt

For the chutney:

• 1 large handle
• a few drops of lime juice
• ¼ teaspoon ground cumin
• ¼ teaspoon ground turmeric
• ¼ teaspoon ground cinnamon
• ½ teaspoon ground coriander
• hot pepper to taste

For rice:

• 300 g of cauliflower
• 1 handful of mint leaves
• ½ teaspoon of salt
• 1 teaspoon olive oil

Preparation (20 minutes):

For curry, cut apple, zucchini and pepper into cubes, and spinach into strips. Room and reservation.

Make the chutney by mashing all the ingredients and reserve.

For the rice, crush the cauliflower in pieces, cut the mint fine and mix it with salt and oil.

Serve everything separately or mix the vegetables with the chutney and serve them with the rice on a plate.

Savor 100% vegetable Indian cuisine

Omm! The divine mantra of India, a sacred land that feeds so many people every day. Without having stepped on its soil yet, you can imagine its smell. You inhale the mixture of its thousand and one spices, its elixirs intoxicate you, as navigators that sail the skies of the entire planet.

What a pleasure to find a delicious piece of you in Indian restaurants in so many cities of the world! How nice to feel, taste, appreciate your extensive wisdom, dear Indian gastronomic culture! Thank you. You feel the energy of the cooperative work of your people who, with dedication and a constant smile drawn on the face, elaborate delicious dishes.

In India, vegetarianism is well rooted in the culture of the people. For many of its inhabitants, animals are not food, and they even treat sacred cows. Something very different from what happens in many other cultures…

The chaos and the apparent disorder of India radiate a very particular harmony. Replete with wisdom and teachings everywhere, it transmits to us, to point out something exceptional, that living in the present is fundamental, and that in this way life is seen with different eyes.

It brings us a sense of well-being and a joy that stimulates our existence on the planet and dissolve fears and problems, because in the present there is no room for them.

The same education is present in Indian cooking, influenced by Hinduism and also by cultural traditions of strong local roots that give a great variety. The result becomes, apart from tasty, a food for the soul.

The magic of India

In this article, we have selected some raw recipes inspired by very characteristic dishes of that South Asian country.

But before getting you to cook, we invite you to obtain an essential ingredient to make them: peace. Close your eyes and keep silent for a few minutes, while you breathe deeply; when you open them, start cooking from that feeling. We hope you enjoy it. Namaste, India!