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

By carrots

 

Ingredients:

  • 1 C Dry Roasted Peanuts

  • 1 L Water

  • Pinch of Sugar

  • Pinch of Salt

  • 1-2 T Starter Culture*


Method:

  • Grind the roasted peanuts in a dry blender jar until the oils get released

  • Add a little water and grind to a creamy paste

  • Add remaining water and blend well

  • This is peanut mylk

  • Bring the peanut mylk to a boil in a heavy bottomed pan

  • Reduce heat and simmer for about 20 mins

  • Keep stirring once in a while in between

  • Allow to cool until lukewarm

  • Stir in the sugar, salt and starter

  • 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

By carrots

 

Ingredients:

  • 1/2 C Cashews

  • 1 inch Fresh Ginger

  • 2 T Cocoa Powder

  • 4 tsp Organic Jaggery

  • 1/4 tsp Cinnamon Powder

  • 1 Clove

  • 4 Black Peppercorns

  • 1/2 Cardamom (just use the seeds and not the pod skin)

 

  • Grind everything together into a fine powder.

  • Add a little water at a time and grind into a smooth paste.

  • Add about 3 cups of water and blend well.

  • Pour into microwavable mugs and nuke for 2 minutes (or more).

  • Keep a close watch while microwaving to ensure the mylk desn't overflow.

  • Alternately, it can also be heated in a pan on a stove and then served once it's steaming hot.

  • Dust with cocoa powder.

 

Slurp.