Vegan Dahi
By Smart Alec - Alternative Deli
Ingredients:
1. Coconut Milk 400 ml
2. Rice water fermented overnight, 30 ml
3. Green Chilli crowns (4 to 5) or whole red chillis (1 or 2)
Method:
The coconut milk I use is store-bought or else one could make it at home as well. YouTube will help you with that:)
For the Rice Water:
Take 2 tbsp of uncooked rice, can be white or brown. I prefer brown rice. Add 1 cup of hot water, cover and let it soak for over 24 hours to allow fermentation.
Take a thick bottom pan and start with heating the coconut milk. Let the milk come to one single boil.
Take a setting bowl, I usually use mitti (terracotta) bowls to set yogurt as it helps get the thick creamy texture by limiting excess water; place the chili crowns or whole chillis at the bottom.
By this time your boiled milk would have reached a lukewarm temperature. Make sure it is still more warm than cool- the heat is pertinent to the setting process.
Add the milk to the setting bowl and pour in the fermented rice water. Give it a soft but proper stir in and wrap the bowl with a cloth and put it in a switched off microwave or oven so it retains the heat.
Depending on the weather it will take from 6 to 10 hours to set in the above-mentioned setup.
You can substitute coconut milk with cashew milk, soya milk, or peanut milk depending on your preference.
Peanut curds
Ingredients:
-
1 C Dry Roasted Peanuts
-
1 L Water
-
Pinch of Sugar
-
Pinch of Salt
-
1-2 T Starter Culture*
Method:
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Grind the roasted peanuts in a dry blender jar until the oils get released
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Add a little water and grind to a creamy paste
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Add remaining water and blend well
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This is peanut mylk
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Bring the peanut mylk to a boil in a heavy bottomed pan
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Reduce heat and simmer for about 20 mins
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Keep stirring once in a while in between
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Allow to cool until lukewarm
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Stir in the sugar, salt and starter
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Cover and allow to sit in a warm place for 12-24 hours
You’ll have curds!
The thick, creamy curds will stay fine for at least 10 days when refrigerated in a covered glass or stoneware container.
Spiced Cashew Mylk Hot Chocolate
Ingredients:
-
1/2 C Cashews
-
1 inch Fresh Ginger
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2 T Cocoa Powder
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4 tsp Organic Jaggery
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1/4 tsp Cinnamon Powder
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1 Clove
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4 Black Peppercorns
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1/2 Cardamom (just use the seeds and not the pod skin)
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Grind everything together into a fine powder.
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Add a little water at a time and grind into a smooth paste.
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Add about 3 cups of water and blend well.
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Pour into microwavable mugs and nuke for 2 minutes (or more).
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Keep a close watch while microwaving to ensure the mylk desn't overflow.
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Alternately, it can also be heated in a pan on a stove and then served once it's steaming hot.
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Dust with cocoa powder.
Slurp.