Roz Ka Khana

A blog about everyday food. Mostly Indian. All vegetarian.

Archive for the tag “raw food recipes”

Fresh, Raw Summer Rolls with Chili-Peanut dipping sauce

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This was actually a Pinterest recipe that caught my eye at first but then I promptly forgot about it after adding it to my many recipe boards. Question for all your social media consuming foodie geeks – how do you keep track and organize the many recipes and food tips you pin, tag, instagram, stumbleUpon, Read it Later, save on Pocket, Evernote and whatever else you use to file recipes these days? I just glanced through my pins and bookmarks and I have enough recipes to menu plan for an entire year, without repeating any of them! But they are in dire need of organization and focus –  which one of those 10 spelt flour choc chip cookie recipes was THE one that got me ” the best-est cookie ever” badge from my foodie son? (Yeah I know I do manage to try some strange recipes:). I’m still not sure after trying out 4 other recipes and am not close to the original one:(

So send in your tips and suggestions. Of course the easiest method would be to record the best one here, so here goes…

I chanced upon this recipe again at this awesome blog called The Simple Veganista and the presentation and simplicity of this was enough to pull me in. I tried it for dinner last night and was impressed by how simple and yet how flavorful it was. This one is a keeper.  The recipe is modified slightly here as I used the ingredients I had (skipped tofu and added sprouts and kale) but it’s quite a forgiving recipe and I’m sure will taste good with whatever veggies you use.

Fresh, raw, healthy and very simple. Those should be good enough for anyone to try them I’m sure. The dipping sauce takes about 5 minutes to whip up. Have these summer rolls with a bowl of hot soup or any cold gazpacho and you have a balanced and healthy meal.

Ingredients:

  • 5 rice papers (I used circular sheets)
  • 3 medium carrots, cut into match sticks
  • 1/2 cucumber, cut into match sticks
  • 1/2 bell pepper green, thinly sliced
  • 1/4 red cabbage, thinly sliced
  • kale, pea shoots
  • radishes, thinly sliced
  • mung sprouts
  • mint leaves, a handful
  • basil leaves, a handful

Method:

  • 1. Dip the rice paper in a flat bowl of warm water (the water should be warm,not boiling but not lukewarm either). Soak untilyou feel the paper soften and begin to get translucent and a bit sticky.
  • 2. Layer the veggies -I added kale first, then pea shoots, carrots, bell peppers, cucumbers,sprouts and then mint or basil.
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  • 3. Roll the paper tightly around the veggies and continue to roll until you get a tube of tightly rolled veggies in rice paper.
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  • 4. Cut them in half and serve with dipping sauces of your choice.
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Peanut chili dipping sauce: (this is exactly as on the blog except that I added additional red chili flakes.You can also add fresh thai red chili if needed)

This makes 2 servings.
  • 3 heaping tbsps peanut or almond butter (I mixed 2 tbsp of peanut and 1 tbsp of almond butter)
  • 1 tbsp tamari, Bragg’s liquid aminos or soy sauce
  • 2 tbsp maple syrup
  • 2 tbsp warm water
  • 1 – 2 tbsp rice vinegar, optional
  • juice of 1 lime
  • 1-2 tsp red pepper flakes, optional

Mix all the above with a small whisk or fork until it blends together. You can make this ahead of time and store in the refrigerator.

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Eating in the Raw – Pachai Mor Kuzhambu (Raw Buttermilk Stew)

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Okay so I know this may not be what you will conjure up when you think raw food – this is not your typical raw salad dressing, raw sauce or raw nut milk recipe. It is a traditional South Indian recipe that is served raw which therefore classifies as a raw food recipe (according to the definition of a raw food diet – unprocessed raw foods that have not been heated above 115 degrees Fahrenheit (46 degrees Celsius)). 

As you and I both know, the essence of this blog was to capture some traditional recipes (my mother’s, my mother-in-law’s, my grandmother’s, my sisters in laws who are both amazing cooks and other traditional recipes in my friends and families homes) that eventually made their way into my kitchen. Somewhere along the way it became a mish mash of restaurant finds, juices and smoothies, lunch box recipes.  Much like my the palates in my family, that loves to try new recipes and cuisines but then needs to find it’s way “home” to the traditional Thacchi Mammu (a fond word used for South Indian yoghurt rice:), this one is a recipe to “come home to”.

This buttermilk stew or Mor Kuzhambu (in Tamil) is not cooked or heated (unlike the typical Mor Kuzhambu which could be warmed) and is served raw with rice. It’s a South Indian version of chaas (Gujarati buttermilk) in some ways but again, is mixed with rice and eaten with a dry sabzi or curry – unlike chaas which is usually had separately as an after meal beverage. This recipe has been handed down to me by my mother-in-law who is known in the family for her rasams and kuzhambus. More to come from her soon.

In any case, I have been getting into juicing, blending and eating more raw foods (it must be the greenery in Singapore or the fact that I have more time on my hands:) so I thought this was the perfect meal idea for the weekend.

Ingredients:

Mustard seeds – 1 tsp

Green chilies – 3 (depends on how spicy you like your dish. Mustard seeds add more spice so don’t add more than 4 chilies for extra spice)

Coconut, grated – 1 tbsp

Cilantro – 1/4 cup

Toor dal (optional) – 1tsp. If using toor dal soak for about 30 minutes.

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For garnish –

Urad dal – 1tsp

Fenugreek seeds – 1/4 tsp

Asafetida – a pinch

Curry leaves – a sprig

Yoghurt (the sour the yoghurt the better the taste) – 1 cup diluted with 1/2 cup water . The consistency should be that of a thin batter and not too runny so alter the yoghurt and water until you get a thick buttermilk.

Method:

1. Grind the mustard seeds, coconut, cilantro, green chilies and toor dal to a smooth paste. 

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2. Mix the paste into the yoghurt water mixture and stir well until its blended. Add salt.

3. Now heat oil in a pan and add the urad dal, fenugreek, asafetida and curry leaves. When the seeds turn brownish, add this to the buttermilk mixture. 

4. Enjoy with hot rice and Paruppu Usuli. (yes, I know a separate post:)

Note : I’m not sure if the process of making the tadka/garnish would classify as raw so you can opt to not add the garnish. I cannot guarantee that the taste will be authentic though as in most South indian cooking, the tadka is the most important step. But for the raw foodies out there, it is a suitable option to consider.

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