Following on from the article on Indian Cookery for Vegans in the last issue, I have put together this collection of tasty, no-cook Indian recipes so that you can enjoy spicy Indian food, without slaving away over a hot stove all summer!

Recipes that are 100% raw are marked with a (R). The remaining recipes contain soya yogurt and are suitable for vegans and vegans who are transitioning to a raw diet. Note: The original recipes have sometimes been modified slightly in order to make them suitable. Many of these recipes make an excellent light lunch. If you're not following a 100% raw vegan diet, then try eating them with an Indian bread. Please note that serving sizes are as listed in the original recipes and may need to be increased in some cases, if you intend to use the recipe for a main meal rather than as an accompaniment.

RECIPE SELECTION

Cucumber Raita Ingredients: 300g (10 oz) plain soya yogurt; 1 cucumber, sliced; 1/2 tsp. ground cumin; 1 tsp. lemon juice (optional). The original recipe also includes 1/2 tsp. salt and 1 tsp. sugar, but I usually miss these out.  Method: Mix all of the ingredients together in a serving dish. Refrigerate for at least one hour before serving. Source: Vegetarian Indian Cookery: 150 delicious and Authentic Recipes by Shehzad Husain.

Masala Sweet Corn Raita Ingredients: 1 small onion, peeled and chopped; 250g sweet corn kernels; 1/2 tsp. ground coriander; 1/4 tsp. onion seeds, dry-roasted; 1 tsp. chilli powder (or to taste); 2 tbs. fresh coriander, chopped; 300g (10oz) soya yogurt; 6 cherry tomatoes; 1 tsp. salt (I usually miss this out). Method: Mix the ingredients together in a serving bowl and decorate with the cherry tomatoes. Best served chilled. Source: Vegetarian Indian Cookery: 150 delicious and Authentic Recipes by Shehzad Husain.

Avocado and Tomato Raita Ingredients: 1 avocado; 1 tomato, skinned and chopped; 1/2 a green chilli, seeded and chopped; 2 spring onions, finely chopped; 1 tbs. fresh coriander, finely chopped; 6 tbs. soya yogurt; 1/2 tsp. chilli powder, freshly ground black pepper (to taste); 1tsp. salt (optional). Method: Remove the flesh from a halved avocado and cut it into cubes, reserving the shells. Mix all of the ingredients together except for the chilli powder. To serve: spoon the mixture back into the avocado shells and garnish with chilli powder. Source: Quick After-Work Indian Vegetarian Cookbook by Kumud Shah (Piatkus, 1997).

Fruity Raita - This recipe was featured in an earlier issue of Vegan News.

Fruity Beansprout and Pistachio Salad (R) Ingredients: 225g beansprouts; 50g sultanas; 7g creamed coconut, grated; 50g shelled pistachios, 1 apple, cored and chopped; 1cm cube of root ginger, peeled and grated; 4 cardamoms, husked and seeds separated; 1 dst. vegetable oil; 1 dst. lemon juice; chopped fresh coriander leaves. Method: Mix all of the ingredients apart from the oil and lemon juice together in a serving bowl. Combine the oil and lemon juice and pour the dressing over the top of the salad. Toss well and garnish with chopped fresh coriander leaves. Serves 4. Source:   A Vegan Taste of India by Linda Majzlik (Jon Carpenter, 2002).

Savoury Fruit Salad (R) Ingredients: 225g tin of pineapple cubes in natural juice (or use fresh pineapple); 1 mango, peeled and diced; the diced flesh of 1 papaya; 1 banana, peeled and diced, a few grapes, halved (optional); 1" (2.5cm) of ginger, peeled and finely chopped, 1/4 cucumber, diced; 1 rounded tsp. of tamarind purée, 1/2 tsp. chilli powder, lemon juice; black pepper; fresh mint leaves. Method: Sprinkle the chopped banana with lemon juice, then place all of the fruit, ginger and cucumber in a serving dish. Mix the tamarind puree with the pineapple juice (use a little orange juice instead, if using fresh pineapple) and pour this over the salad. Add the chilli powder and black pepper and mix in well.  Garnish with fresh mint leaves. Ideal for lunch. Serves 4/6 Source: A Vegan Taste of India by Linda Majzlik (Jon Carpenter, 2002).

Fruit and Vegetable Salad (R) Ingredients: 8-10 black grapes, halved and deseeded; 8-10 white/green grapes, halved and deseeded; 2 bananas, peeled and sliced; 2 red apples, cored and diced; half a cucumber, sliced; 1 large carrot, thinly sliced; 4 iceberg lettuce leaves, chopped; 250g soya yogurt; 1/2 tsp. chilli powder; 1/2 tsp. ground coriander; 1 tbs. chopped mint; 25g walnut halves; sprig of  mint to garnish. Method: Place the fruit and vegetables in a serving dish. Mix together the herbs, spices and yogurt and pour this over the salad. Mix in well. Garnish with walnuts. Serve chilled. Serves 4. Source: Vegetarian Indian Cookery: 150 delicious and Authentic Recipes by Shehzad Husain.

Banana and Coconut Salad (R) Ingredients: 2 large, ripe bananas, sliced; 1tbs. lemon juice; 1tbs. desiccated coconut. Method: Place the sliced bananas in a serving bowl and brush with lemon juice. Sprinkle on the coconut. This dish can also be eaten with a cooked, hot curry. Source: Vegetarian Indian Cookery: 150 delicious and Authentic Recipes by Shehzad Husain.

Curry Cauliflower Salad (R) Ingredients: Two & half cups of cauliflower, chopped; 1/2 onion, peeled and diced; one and a half cups carrots, grated; 3 tsp. tamari (or to taste); 1/4 cup raw tahini; 1 tsp. curry powder (mild); 1/4 cup water. Method: Place the prepared vegetables in a serving dish. In a cup mix together the water, tamari, tahini and curry powder. Pour the sauce over the vegetables and mix in well. Allow to marinate before serving. Serves 3. Source: Incredibly Delicious: The Vegan Paradigm Cookbook (Gentle World, 2000). Note: Not an authentic Indian recipe, but nice anyway!

Curried Lentil Salad (R) - This recipe has been featured in an earlier issue of Vegan News.

Pineapple Chutney (Anasi Mallung)  (R) Ingredients: Half a pineapple, cut into 8mm cubes; 1 tsp. mustard seeds; 3 tbs. desiccated coconut; 1/2 tsp. turmeric; 0-2 tsp. chilli powder (optional). Method: Mix all of the ingredients together in a bowl and refrigerate for 1-2 hours. Source: Curry Club Indian Vegetarian Cookbook by Pat Chapman (Piatkus, 1990).

Green Tomato Chutney (R) Ingredients: 1 kg (2lb) green tomatoes, chopped; 2 small onions, chopped; 2 green chillies, finely chopped; 1/2 tsp. ginger pulp; 3 tbs. fresh coriander, chopped; 1 tsp. salt; 2 tbs. lemon juice. Method: Blend the ingredients in a food processor, then add lemon juice to taste. Chill. Source: Vegetarian Indian Cookery: 150 delicious and Authentic Recipes by Shehzad Husain.

Mango Chutney (R) Ingredients: 3 large, ripe mangoes, peeled and sliced; 1/2 tsp. asafoetida powder (optional); 1" (2.5cm) grated root ginger; 1 tsp. chilli powder; 2 tsp. mango powder; 1 tbs. fresh mint leaves, chopped; 1 tsp. ground cumin; lemon juice (optional); 1 tbs. brown sugar, 1 tsp. salt. Method: Blend all of the ingredients together in a food processor, adding a little lemon juice if too thick. Source: Vegetarian Indian Cookery: 150 delicious and Authentic Recipes by Shehzad Husain.

Onion and Red Pepper Kachumber (R) Ingredients: 1 onion, finely chopped; 1/2 red pepper and 1/2 yellow pepper, deseeded and finely chopped; 1tbs. fresh coriander, chopped; 1 tsp. sesame seeds; 1/2 tbs. lemon juice. Method: Mix the vegetables together in a serving bowl and sprinkle with sesame seeds and lemon juice. Serve immediately. Source: Vegetarian Indian Cookery: 150 delicious and Authentic Recipes by Shehzad Husain.

Mango and Orange Lassi Ingredients: 175g ripe mango flesh; 175ml plain soya yogurt; 250ml water, 300ml fresh orange juice; 15g caster sugar (optional); crushed ice and orange slices. Method: Blend together all of the ingredients except for the ice and orange slices. Pour into tall glasses. Add some crushed ice and garnish each glass with a slice of orange. Serves 4. Source: A Vegan Taste of India by Linda Majzlik (Jon Carpenter, 2002).

Copyright © Pauline Lloyd 2004