October 29, 2013

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

Indian food holds a very special place in my heart, as I spent a lot of time in India when I first became vegetarian many years ago. I was lucky to stay at a wonderful place with one of the best restaurants in town. The waiters and cooks took onto serving me an assortment (usually 3) of dishes every night, often not on the menu, so that I could discover a variety of Indian meals. And I took great pleasure at savouring what I had been served, eating with my fingers. Every dinner was a feast, really.

On a few nights, I was invited by my colleagues for dinner at their homes. Don’t even get me started on home-cooked Indian food … out of this world …

I have travelled a fair deal in India since then, but other than a few exceptions (I can give names …), most of the food I have had isn’t a patch on the delights I enjoyed as a newly-turned-vegetarian. I will be forever immensely grateful for that time, as I had the opportunity to taste pretty exceptionally good Indian food.

Which brings us to this Indian staple. Onion bhajis can be good. When the batter is light and delicate and they are fried in super hot and clean oil, then put on paper towels to drain a little of the oil and finally eaten still hot. But they are not exactly healthy. These raw onion bhajis are a great alternative.

Onion Bhaij

Serves 8 :

4 large red onions

1 cup sunflower seeds, soaked 4 to 8 hours

1 large carrot or red bell pepper

date, soaked at least 1 hour

sun-dried tomatoes, soaked at least 1 hour

2 tbsp olive oil

2 tbsp apple cider vinegar

1 tbsp tamari or liquid aminos

1 clove garlic

1 small red chilli (optional)

1 tbsp garam masala or curry powder

about 1/2 cup water or enough to blend

Prepare your onions : slice them as thin as you can (using a mandolin, if you have one).

Prepare the onion bhaji batter. Drain and rinse the sunflower seeds, date and sun-dried tomatoes. Blend all ingredients (except the onions …) together until smooth. Pour on the onion slices and mix thoroughly, using your 2 hands. You want the onion slices to be evenly coated in batter.

Arrange onto 2 dehydrator trays lined with a non stick sheet and dehydrate for 12 hours at 42C. Flip, remove the non stick sheet and dehydrate for another 6 to 12 hours, until dry but still chewy. Will keep in a glass food saver in the fridge for a little under a week.

Serve chunks of dehydrated onion bhaji on a bed of salad dressed with a simple oil and lemon juice or vinegar dressing, or in a salad leaf, with a raw seed sauce and some alfalfa sprouts.

Onion Bhaji on salad


Do you like Indian food ? What is your favourite cuisine ?

Stay Well and Happy,

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it : © 2013 RAW FOOD ETC : Eat more RAW FOOD to look and feel great. FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/ 


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