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Tag Archives: yoghurt dip

No Udder Dairy Free Yoghurt + Recipes for Green Smoothie and Coconut Yoghurt Zucchini Dip

Important: Please read this before you proceed. 

No Udder and NuLac Foods has bought to my notice that the coconut yoghurt has been recalled due to a cross-contamination issue. Those of you who are allergic to dairy products or vegan or do not include dairy products in your diet for any personal/medical reasons, kindly return  the products to your nearest supermarket for a full refund.

For anyone else, this product is not dangerous in any manner and poses a risk to only those mentioned above. The company assures me that the product will henceforth be released only after revised and strictly enforced quality checks. Please get in touch with the company if you need further clarification on this.

Here is the statement from the company;

‘A statement from the owners, John Gommans and Penny Gandar.

We are taking note of all your comments and we fully appreciate all your concerns.

Our first priority in the recall was to protect those at health risk from the dairy contamination. We have followed the Health Department guidelines in this recall. As well as following these proscribed procedures we also wish to convey that we are personally devastated that this need for a recall has occurred. We are acutely aware of the needs of our allergen free, dairy free and vegan customers and to provide a product people could trust.

We do also process dairy products, our procedures and staff training have always been committed to preventing contamination. Our staff are dedicated and care very much about the quality of our products. We have only sought and used ingredients certified to be allergen and dairy free and are shocked to find that a contamination has recently occurred. We are re-testing and investigating all aspects of the ingredients and manufacture but until this is completed we are unable to give a definitive reason for what has happened. We deeply regret what has occurred and that we have lost the trust of our dairy free and vegan customers.

We are truly sorry.’

 

My love for smoothies has become legendary on my Facebook page.

It all began when I started sharing pictures of my daily morning smoothie with my readers. And soon, there were so many people writing to me asking for more recipes, tips, blender brands, dairy-free options etc…. While I could answer most of the queries, I really did not have much information when it came to dairy-free or vegan friendly options.

So, I was quite thrilled when NuLac Foods wanted to partner with me to develop some recipes for their new range, No Udder Dairy Free Yoghurts. Just what my readers were asking me…..

NuLac Foods is an Australian company that develops both dairy and dairy-free products. All NuLac products are prepared from the highest quality ingredients which are sourced from their own and other farms across Australia. And above all, the products are free of preservatives, colours, additives or flavours – natural and pure. Love their philosophy of being a local business using local ingredients which always reflects on quality.

NuLac has several different brands and two of their highly popular ones are ‘No Udder’ and ‘Alpine’. And it’s No Udder that I will be speaking about today as it is the dairy free and vegan friendly one. The range includes No Udder Almond Yoghurt, Coconut Yoghurt and Coconut Probiotic Drink.

Available at most supermarkets and independent stores in Australia.

No Udder Almond Yoghurt Green Smoothie:

The dairy free almond yoghurt is a great substitute for milk in your daily smoothies. It is not only a good source of calcium but very low in saturated fats and contains a good amount of dietary fibre.

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I admit I was a little skeptical about how it would taste but I actually liked it very much. It was sweet and creamy with that hint of almond flavour; but somehow it also reminded me of this coconut milk pudding.

And since we are on the topic of good health and nourishment, I decided to use the No Udder almond yoghurt as the base for my green smoothie. There is a good amount of pre- and probiotics in this one and at the same time, it is super delish too.

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Ingredients:

Makes 3 glasses

1. 1 ripe avocado
2. 1 ripe green pear
3. ½ ripe red apple
4. ½ banana
5. 2 cup greens (I used chard, use any you wish to)
6. ½ cup parsley
7. 1 tbsp chia seeds
8. 200 ml No Udder almond yoghurt
9. Water/ice
10. ¼ tsp cinnamon powder

Method:

Blend all the ingredients with enough water or ice until smooth.

Note:

• The beauty of this recipe is that it is a basic guideline to making your favourite green smoothie. As mentioned, use any kind of greens you wish to.
• Rotate between chia, flax or hemp seeds and add nuts if you wish to.
• Use coconut yoghurt instead of almond for a sweeter and creamier smoothie.
• You can use regular milk or yoghurt too.

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No Udder Coconut Yoghurt Zucchini Dip

With live probiotic cultures, the No Udder Coconut Yoghurt is an extremely healthy option and one that is dairy-free, vegan and vegetarian friendly. It is sweet and creamy, perfect for smoothies, desserts or as a snack but I am thinking savoury.

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Yoghurt dips are a common feature of most meals in Meditteranean, Middle Eastern and Indian cuisine. In India, it is often referred to as ‘raita’ in Hindi. And there are hundreds of raita varieties that exist depending on the cuisine of each region.
Today’s recipe is a savoury yoghurt dip, adapted from a common preparation of Kerala known as pachadi.

The coconut yoghurt is sweet and deliciously creamy which makes it the perfect base for finely chopped zucchini sautéed with shallots and a hint of spices. This is a delicious yoghurt dip that makes the perfect accompaniment to flatbreads for your mezze platter or to accompany your favourite lamb curry or to pair with that delicious pilaf/pulao.

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Ingredients:

1. 1 medium zucchini; finely chopped
2. 400ml No Udder coconut yoghurt
3. 2 shallots; finely chopped
4. 1 tbsp crushed cashewnuts (optional)
5. 1 tbsp vegetable oil
6. ½ tsp mustard seeds
7. ¼ tsp turmeric powder
8. ½ tsp red chilli powder
9. 2 sprigs coriander leaves; finely chopped
10. Salt, to season

Method:

• Whisk the coconut yoghurt till smooth and without any lumps.
• Heat oil in a pan and crackle mustard seeds.
• Then add the shallots and zucchini; sauté for about 2 minutes on medium to high heat stirring constantly.
• Next lower the heat and add the turmeric and chilli powder. Mix and also add the crushed cashews.
• Sauté for another few seconds, remove from heat and mix through half of the coriander leaves.
• Allow to cool.
• Once cooled, add most of the mixture to the beaten yoghurt and season with salt. Mix well to combine.
• Garnish with the remaining mixture and coriander leaves. Refrigerate till serving time.

Note:

• Again, a very flexible recipe; substitute zucchini with baby aubergines, squash, beets or just nuts.
• Use cow’s milk yoghurt if you wish to.

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Disclaimer – This post was brought to you in partnership with NuLac Foods but the recipes and opinions expressed remain my own.

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Roasted Okra Raita…..and taking baby steps towards a long cherished dream!

Change – the only constant in my life!

I get bored easily and possess an intense, almost obsessive need for change every now and then which reflects in all my aspects of my life. Be it career, fashion or daily menu – I crave for new experiences all the time. But I guess my intense craving for change is most glaringly obvious in my career changes.

Overlooking the fact that I wanted to be a carpenter when I was 3, my first real ambition in life was to be a journalist. I wanted to travel across the world, covering high profile stories of wars, poverty, children, politics…..following in the footsteps of Barkha Dutt, one of the famous award-winning female journalists of India. But that ambition died as suddenly as it began since my family was not keen on having their daughter globe-trotting or getting into trouble (as they saw it).

Well, like all Mallus (the sweet nickname given to those hailing from Kerala), the options were a career in Science or Maths. Arts is for the dumb-headed, didn’t you know that! I chose science, not because I was interested but simply because I could tolerate it better than Maths. And that’s how I ended up with a Master’s degree in Laboratory sciences and a career as a scientist. Well, that of course didn’t last long; I jumped out of it and went into scientific publishing! A 9-5 boring desk job; all I could take was a year of it before calling it quits. To cut a long story short, since then I have been through a couple of careers as a laboratory technologist, content writer, mystery shopper, scientific editor and my very recent, food blogger status. And now, I have come a full circle. I recently got the opportunity to freelance as a journalist/reporter with the leading Indian magazine in Australia, Indian Link.

Started off doing a couple of articles for their food column and before I knew it, I was given an opportunity to cover and write on the latest news, doing interviews etc… For someone with no formal training or experience, it is my passion that paved way to this opportunity. And thus, I embark on another new career…I honestly don’t know how long it will last, but I finally feel as I have got some closure. I am finally doing the two things I am most passionate about….writing and food!

Today’s dish is a true tribute to Indian vegetarian cooking. Raitas or yoghurt dips are a frequent addition to every meal; simple and understated but is the perfect accompaniment to lift any meal. This roasted okra raita is simple to prepare and full of robust flavour. Besan or chickpea flour is added to provide a crispy texture to the okra and also to thicken up the dip. Addition of besan as a thickening agent is a common practice in many parts of India especially in Maharashtra

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I paired this roasted okra dip with stuffed onion paratha and a quick Indian style bell pepper potato stir-fry. A meal to die for….

Recipe courtesy – India, the vegetarian table by Yamuna Devi

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Ingredients:

1. Okra/bhindi – 3 cups, cut into ½ inch slices
2. Garam masala – 2 tsp
3. Cayenne powder/paprika (alternatively, you can use red chilli powder)– ½ tsp
4. Coriander powder – ½ tbsp
5. Chickpea flour – ½ cup
6. Vegetable oil – for drizzling
7. Yoghurt – 2 cups, beat well till smooth
8. Cumin seeds – dry roasted and coarsely ground, ½ tbsp
9. Salt – to season
10. Coriander leaves/cilantro – 2 tbsp, chopped

Method:

• Preheat the oven to 450°F.
• In a bowl, combine the okra, cayenne, garam masala, coriander powder and chickpea flour. Season with salt and mix well.
• Spread the okra mixture in a baking tray and roast till richly browned. The original recipe said 15-20 minutes but it took me a good 40 minutes to achieve this. So check every now and then and remove when the okra has browned well.
• Cool to room temperature and store in an airtight container till serving time.
• Just before serving, place the beaten yoghurt in a bowl, add the okra crisps, crushed cumin and season with salt.
• Garnish with chopped coriander leaves

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Parsley Yoghurt Dip

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There is nothing more comforting for me than a big bowl of curd. A dash of salt is all that I need – to transform myself into a child again, licking my spoon and bowl clean with joyful abandon.

This dip is just another way to showcase my love for curd. A spoonful of chopped parsley for a fresh, herby texture and a generous sprinkling of my smoked chilli cumin mix to appease my Indian taste buds – you have a perfect accompaniment. The smoked chilli cumin mix can be made ahead of time and stored – a beautiful subtle spice mix for dips, salads, seafood etc…

I loved this as a dip with wafers, crackers and hot, roasted pappads. But this also works well as an accompaniment to rice dishes and parathas (Indian flat breads).

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So here’s parsley yoghurt dip – refreshingly herby with faint spicy notes.

Ingredients:

1. Thick curd/yoghurt – 2 cups
2. Fresh parsley – ½ cup, finely chopped
3. Salt – to season
4. Smoked chilli cumin mix – ½ tsp
• Cumin/jeera seeds – 1 tsp
• Dry red chilli – 3

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Method:

• To make the spice mix, heat a pan and add cumin seeds and dry red chilli. Keep on low heat and dry roast the 2 spices till a beautiful aroma is achieved and the chillies turn slightly dark. Remember not to burn the spices though. Cool slightly and grind to a fine powder.
• To prepare the dip, beat the curd well (without any water) to break the lumps and get a smooth consistency. Add the chopped parsley and spice mix.
• Keep refrigerated and add salt just before serving.

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Cashewnut Pachadi (Spiced Cashewnut Yoghurt Dip)

Every cuisine of the world has its own unique style of making yoghurt dips. And this holds true for Kerala cuisine too. The pachadi or spiced yoghurt dip of Kerala is quite popular and a regular accompaniment to most meals. Just like any other Mallu (an affectionate name for Keralites, as I would like to believe), I love pachadi and the fact that it is such a versatile dish.

Traditionally, the pachadi is made from cucumber, especially the Malabar variety. But these days, you can find recipes for all kinds of pachadis – brinjal pachadi, bitter gourd pachadi, beetroot pachadi, to name a few.

I usually make pachadi at home when we are having paratha, rotis, chappathi, pita bread etc…And this time, I decided to try out cashewnuts to make a pachadi. A totally random thought which resulted in this wonderful dish.

Mildly spiced but packed with nutty flavour, this cashewnut pachadi is very refreshing and can be had as an accompaniment to a meal, as a yoghurt dip or just by itself….

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Ingredients:

1. Cashewnuts – ½ cup, crush into small bits
2. Yoghurt (thick, good quality) – 1 ½ cups, beaten well
3. Turmeric powder – ¼ tsp
4. Red chilli powder – ½ tsp
5. Salt – to season
6. Cumin powder – ¼ tsp
7. Vegetable oil – ½ tsp
8. Mustard seeds – ¼ tsp
9. Curry leaves – 5, tear into small pieces

Method:

• Beat the yoghurt well with a fork to avoid any lumps and get smooth consistency. If too thick, add a little water.
• Heat oil in a pan and crackle mustard seeds.
• Add curry leaves and crushed cashewnuts.
• Saute for a minute and add all the spices.
• Saute for another 2-3 minutes on low flame.
• Cool and add to the yoghurt.
• Refrigerate till just before serving. Also add salt just before serving.

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