Vegan Homemade Cashew Yogurt

How to make unsweetened yogurt (curd/dahi) with cashewnuts.

Ingredients
1 Cup Cashewnuts
12 Chilly Crowns
Warm Water as required
Method

Soak the cashewnuts in warm water overnight. 

Wash the chillies and pat them dry completely before separating the crowns.

 Do not wash the crowns again after separating them from the chillies. 

Next morning drain, rinse the cashewnuts in fresh water. Then blend with a cup of plain warm water till very smooth. 

Take half of  this thick cashew milk in a bowl and topped with the crowns of fresh chilly crowns. Do do worry this will not make the yogurt spicy.  The remaining cashew milk, store it in a airtight container in the refrigerator (just before you want to set yogurt, microwave it for 10 to 15 seconds, the cashew milk should be just luke warm).

By evening the curds will be perfectly set .. cashew yogurt is ready. This batch which is the starter culture will have a very faint aroma of chillies that will not affect the taste. 

Remove / discard the crowns from this and add in the remaining cashew milk and mix it well. Pour this into two bowls and leave it to set.

The second batch made with this culture will not have any chilly aroma. It tasted exactly like the one made of dairy milk! You would not have made out the difference, believe me! Only it's too heavy to finish a full small bowl. 

Reserve 2 tablespoons in the refrigerator before serving so that you have a starter every time you want to set vegan yogurt. 

Labels : Vegan, Homemade, Cashewnuts, Yogurt, Gluten free, Delicious, Chilly Crowns

Vegan Strawberry Dream Cake - No Bake

This is one dessert that is so easy to make. I have used virgin coconut oil to make this dream cake and this is an excellent choice of fat for vegans.

Made this for my vegan daughter and her vegan friends. This is delicious cake, made it twice the second time I made a small one for two. 

The first time I made,  it, was hot summer here and  did not refrigerate it overnight.  So after some time the top layer started to melt, so un mould it again refrigerate it till you are ready to serve. Do not remove it early and keep it on the dining table like I did it. 

This dream cake, you must freeze for 3 hours then refrigerate it overnight then only serve it.
Serves 5 - 6
Ingredients
For the Crust
1 Cup Almonds - coarsely minced
200 Grams Medjool Dates or any good quality dates
¼ Teaspoon Sea Salt

For the Filling 

1½ Cups Cashewnuts
2 Tablespoons Lemon juice
Few Drops of Strawberry essence
1/3 Cup Virgin Coconut oil
1/3 Cup Sugar
1 Cup Chopped Strawberries + 1 Tablespoon Sugar

Method

In a saucepan heat boil 2 to 3 cups of water. When the water comes to a boil, add the cashewnuts and take one boil, take off flame let is sit in this water for 5 minutes, Then drain the cashewnuts and rinse them in fresh water well. Soak them fresh warm water overnight or for 5 - 6 hours at least.

For The Crust

Place almonds and dates in a a blender with sea salt and pulse to chop until they are finely grounds. Take a tablespoon of the prepared date mixture for the crust and roll it in your hands. If it holds together, the crust is perfect. Take out crust mixture in a 6 to 7” spring-form pan and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse the blender well.

In the same blender, add the cashewnuts, coconut oil, sugar,lemon juice. Blend to make smooth paste. Add the essence and pulse it twice.

Pour about 2/3 ( I eyeballed it) of the mixture out onto the crust and smooth with a spatula, cling wrap the pan. Place in freezer until solid or for 15 to 20 minutes. 

In the remaining paste add the strawberries and the tablespoon of sugar, 

blend until smooth. 

Pour onto the chilled layer. Again cling wrap it and place in freezer until solid.

To Serve

Run a smooth, sharp knife under hot water and un mould it, cut into slices and again refrigerate till ready to serve. Serve with fresh strawberries. 

This is a rich dessert and delicious.

This one piece that remained for me which I kept overnight in the refrigerator.  See how well it is set.

Store any leftovers in the refrigerator.

Labels : No Bake Desserts, Strawberry, Cashewnuts, Almond, Dates, Coconut Oil, Vegan, Sweets & Desserts, Healthy

Quick & Easy Vermicelli /Semiya Upma

This is popular South Indian breakfast.  A quick and easy recipe, this is made from vermicelli, a type of pasta. This is so satisfying and delicious to prepare when you want a quick and easy breakfast.

When I was working my  South Indian  friends used to bring different types of vermicelli upma  for tiffin / lunch box and enjoyed having them.  This is one of the most simple and quick upma to prepare.  Instead of cashew nuts you can add raw peanuts and fry them till brown.

Ingredients

2 Tablespoons Oil
1 Teaspoon Mustard seeds
1 Teaspoon Cumin seeds
1 Teaspoon Urad dal

1 Teaspoon Chana Dal
A Sprig Curry leaves

2 Dried Red Chillies
10-12 Cashew nuts
1 Medium Onion - chopped
1 - 2 Green chillies - choppedSalt to taste

A Pinch of Sugar

1/2 Teaspoon Turmeric powder

1 Cup Vermicelli
 2 Cups Water  or as Required

1 Teaspoon Lemon Juice
MethodHeat oil in kadai, add mustard seeds, cumin seeds,  dals, curry leaves and cashew nuts.

Saute them  till the dals are golden.  Add onion and green chilly, fry till translucent. Add salt and turmeric powder and vermicelli fry for a  minute. Slowly add water.  Bring this to a rolling boil and then cover the pan  and let it cook on medium low flame for a while to let it cook for 3 to 4 minutes.  Take  off the lid and check if the water has evaporated and the vermicelli is cooked.  

If there is till a little moisture  in the kadai then cook on high flame for minute stirring lightly.  Switch off the flame, cover  the kadai and let it stand  for 2 -3 minutes all the moisture will be absorbed by the vermicelli. Sprinkle lemon juice  and serve hot.

Delicious Vermicelli Upma is ready.

Labels: Mustard seeds, Urad dal, Chana Dal,  Curry leaves, Cashewnuts, Onion, Vermicelli, Pasta, South Indian, Breakfast, Lunch Box

Nutty Upside Down Cake#BundtBakers

Bundt Bakers is celebrating its 5th year anniversary, our Host and founder of this group Stacy Livingston Rushton asked us to make "Nutty Bundts".  Thank you Stacy for making this group, I am happy to be a part of  Bundt Bakers. 

Here is my Nutty Upside Down Cake, which is full of nuts on the inside and with nutty crunch from outside.

I reduced the sugar for the cake by ¼ cup, since I do not like very sweet cakes and there was sugar in the base too. My friends loved this cake, but, my hubby who is a sweet lover, promptly commented that this cake requires a little more sweetness. 

So increase the sugar by ¼ cup if you want it sweeter, like my hubby.

A  10 inch ring pan is perfect for this batter, since I used an 8 inch bundt pan , had batter remaining made 6 cupcakes, without the crunch.

Ingredients
For Base 

75 Grams Butter
½ Cup Brown Sugar
½ Cup Silvered Almonds
½ Cup Chopped Walnuts
¼ Cup Chopped Pistachios
¼ Cup Silvered Cashewnuts
For Cake200 Grams Butter - I used salted
1 Cup Sugar
4 Large Eggs
1/3 Cup Unsweetened Cocoa powder
1½ Cup All Purpose Flour
1½ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¾ Cup Buttermilk

Method
For Base

Mix the nuts in a bowl, reserve 1/4 of it for the cake batter. 

In a bundt pan place the butter and heat till it melts then add the   sugar  spread it well.

Sprinkle nuts evenly at the base and sides. Keep aside.

For Cake Batter

Sieve together flour, baking powder, soda and cocoa powder, keep aside. In half of the flour mix add the reserved nuts. 

Beat Butter and sugar till fluffy add essence and eggs, one  at a time till all the eggs are incorporated.  Now fold in flour alternating with butter milk, add the nuts flour and mix it lightly.  

Pour this batter  in the prepared tin and evenly spread it.

 Bake in a preheated for 45 minutes . After you take it from the oven let it cool for 5 for 7 minutes, then immediately turn it upside down. 

I Overturned this cake after an hour since, had to attend mass and the result was that all the base / crunch did not come out, the bottom which had cooled got stuck. 

This I, scraped with spoon and topped it for the cupcakes.

This cake was so soft and nutty, you will love it.

Labels : Bundts, Bundt Bakers, Walnuts, Pistachios, Cashewnuts, Almond

Have a look at the other Nutty Bundts prepared by our bakers:

Almond Amaretto Bundt Cake from Patty's Cake
Baklava Bundt Cake from All That's Left Are The Crumbs
Bundt Cake Nueces Pacanas from Merce`s Cake
Bundt Pan Banana Nut Bread from Palatable Pastime
Date & Walnut Bundt Cake from Living the Gourmet
Gateau de Noix–French Nut Cake from Food Lust People Love
Peanut Butter Cake from A Day in the Life on the Farm
Nutty Upside Down Cake from Sneha's Recipe 


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

White Chicken - Mughlai Cuisine

This  is a chicken dish  in white gravy, hence it is called White chicken. It can be made with boneless or  with bones,  it will still taste delicious.  I, have used chicken with bones and this dish was too  yummy. Its a very rich gravy made of yogurt, poppy seeds, cashewnuts and cream.  It's a  Mughlai cuisine and makes a fantastic  party dish and mildly spiced.

Ingredients

1/2 kg Chicken - cut into medium pieces
2  Medium Onions  - sliced
4 Tablespoons Heaped Yogurt - beaten
3 Long Green chillies
2 Tablespoons Ginger Garlic paste
Salt
2 Tablespoons Fresh Cream
12 Whole cashewnuts
1 Tablespoons Poppy seeds / Khus Khus

1/4 Cup Warm Milk
Whole  Spices

1 Bay leaf

1 Big Brown Cardamom 

2 Green Cardamoms

2 Cloves 

2 Black peppercorns 

1 Teaspoon Cumin seeds 

1 Stick Cinnamon
Oil as required

Method

Marinate chicken in yogurt, ginger garlic paste, salt and keep aside for 1/2 hour.

Soak the cashewnuts and poppy seeds in 1/4 cup warm milk for at least 1/2 hour.  Then grind this to a fine paste with the milk.  Keep aside.

Saute  the onions in 2 tablespoons  oil,  till then turn light pink then add all the whole spices and green chillies saute till the spices release an aroma ( do not brown the onions or else the color of the dish will change). Let this cool completely then grind it to a fine paste with little water.

Saute the marinated chicken with 2 tablespoons oil on high heat till chicken becomes soft for 10 mins. Add the ground  onion and spice paste and saute till oil surfaces. Add  the cashew and poppy seeds paste and stir till well incorporated and on low flame let it simmer for 10 minutes or till oil surfaces and chicken is done.  

Keep giving it a stir after every 2 minutes or else it will burn at the bottom of the pan.   Drizzle a little cream. 

 Garnish with sprigs of mint leaves and  serve it with Hyderabadi Parathas or naan or any crusty bread.  

Enjoy...

Labels : Chicken, Mughlai Cuisine, Cashewnuts, Poppy seeds, White Chicken