Tuesday, 19 January 2016


DAIRYFREE YOGURT



Ingredients

250 ml soy mylk
a)Few drops of lemon juice / b)1/4th sachet of probiotic/c) 4-5 stems with crowns of green chillies(not the fresh chillies , but their crown and stem ): either one of these starters
1 tsp. of arrowroot powder

Method

1.Warm the mylk
2.Take out a tablespoon of mylk and make arrowroot powder’s paste with it .
3.Add the arrowroot powder’s paste into the warm mylk .
4.Add the starter of your choice
5. Cover the container and keep it in a warm corner of the kitchen for overnight.
*If you do not get it right in one go, don’t give up .Instead call us.We shall be happy to do the required handholding for you !

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ALMOND MYLK



No, its not a spelling error in the title !We have intentionally started spelling certain dairyfree versions in this way , keeping in mind international trends and as well as government regulations

!Back to the Recipe now.

Ingredients

1 cup almonds
4 and ½ cup water
Water for soaking almonds
Nut mylk bag/ muslin cloth

Method
1. Soak the almonds for minimum of 6 hours to maximum of overnight .
2.Drain away the water.Wash the almonds.
3.Peel the almonds, if not using organic almonds.
4. Blend them with 4 and ½ cup of water(this amount of water can vary between 4 and 5 cups, depending upon for whom is the mylk intended.We recommend high proportion of water for toddlers and small children )
5.Strain the mixture through the nut mylk bag.
6.The clear white liquid obtained is the mylk , while the almond meal left in the bag may be mixed in the flour to be kneaded for chapattis, etc.
* While beginning on the journey of almond mylk, we recommend start with small quantities in one go, gradually increasing their size as per your own body’s calling .

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DAIRYFREE GLUTENFREE VEGAN CHOCOLATE CAKE



Ingredients

1 and 1/2 cup Ragi+Millets Flour
1 cup Demerara Sugar
4 Tbsps. Cocoa powder
1 and ½ Tsp.Baking Soda
1 and ½ Tsp. Baking Powder
1/4th Tsp. Salt
50 gms. raisins
1/3 rd cup+2 Tbsp.Vegetable/RiceBran Oil
1 Tbsp. Apple Cider Vinegar/Synthetic Vinegar
1 cup Water

Method

1.Pre-heat convection oven at 180 degree C.
2Combine the dry ingredients in a bowl.
3Combine the wet ingredients in another bowl.
4Gradually add the wet mixture into the dry one while manually whisking the entire mix.
5Whisk the batter for a minute with a hand blender at moderate-to- high speed.
6Pour the batter into a greased baking tin( of about 9 inch diameter , if its circular )
7Bake in the oven for 40 mintues.
8.Let it cool ,cut into slices and enjoy .

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DAIRYFREE CHOCOLATE CAKE



Ingredients

1 and ½ cups Wholewheat flour
1 cup Demerara Sugar
3 Tbsp. Cocoa powder
1 Tsp. Baking Soda
1/4th Tsp. Salt
1 pinch Cinnamon powder
1 Tbsp. Apple Cider Vinegar/Synthetic Vinegar
1/3 rd cup Vegetable Oil/ Rice Bran Oil
1 cup water

Method

1.Pre-heat convection oven at 180 degree C.
2Combine the dry ingredients in a bowl.
3Combine the wet ingredients in another bowl.
4Gradually add the wet mixture into the dry one while manually whisking the entire mix.
5Whisk the batter for a minute with a hand blender at moderate-to- high speed.
6Pour the batter into a greased baking tin( of about 9 inch diameter , if its circular )
7Bake in the oven for 35 mintues.
8.Let it cool ,cut into slices and enjoy .

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Saturday, 16 January 2016


Christmas Cake



Makes a kg of a cake.

Ingredients


1 cup maida
½ cup whole wheat flour
1 cup demerara sugar
2/3 cup oil
2/3 cup soy milk
1.5 Tbsp.Vinegar
¾ tsp.baking soda
½ tsp baking powder
1 tsp.vanilla powder
For soaking in the ‘beer’:
1/3 cup raisins
1/3 cup chopped cashews
1/5 cup chopped fresh orange peels
6 chopped apricots
1/3 cup chopped dried figs
1/5 cup tutti fruity
6 glazed  sliced cherries.
1 cup non-alcoholic beer / orange juice / mix of both

For the spice mix

1 inch cinnamon
2 cloves
2 cardamoms
2 pinches all spice powder
1 pinch of grated nutmeg

Instructions

1.Place all the chopped dry fruits and orange peel in a bowl.Pour in the ‘beer’/ orange juice.Keep it covered in the fridge for 12- 24 hours .

# Do ensure that all the bits do get properly soaked .If need be, turn the mix once  upside down during the long duration of it being kept in the fridge .

2.Grind all the spices

3.Prepare a loaf pan or 9 inch round cake pan by lining it with a paper , brushing the inner surface with oil and finally dusting with flour .

4.Preheat oven at 180 degrees Celsius.

5.Sieve the flours ,baking powder and the powdered spice mix.

6.Add oil and demerara sugar .Mix well .

7.Add the soaked dry fruits, orange peels and tutti fruity  .Stir and mix uniformly .

8.In a separate bowl add soy milk and apple cider vinegar.Gently stir .

9.Add baking soda and stir .Add this frothing mixture to the cake batter.

10.Transfer the batter to the cake tin .Shake the tin lightly so that the batter is spread all around evenly , taking special care of corners .

11.Dust the glazed cherries with flour and drop them randomly on the cake batter’s upper surface in the tin.

12 .Bake in the preheated oven at 180 degrees C for upto 2 hours . After an hour or so, open the oven for a while .Remain careful of the hot surfaces .Ideally wear gloves while doing this –with the tin remaining inside the oven  quickly cover the tin with an A-4 paper sheet .This is to ensure the cake’s top doesn’t get overburnt , a condition which may arise due to the much longer than usual time duration of remaining in the oven .

13.Check with a fork or a knife inserted inside .If it comes out clean and dry , the cake is done .


14 .The cake stays good for easily upto two weeks and its often observed its taste matures and deepens over time .The only challenge – how to prevent oneself from gobbling all up in one go !?!

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