In a world that is increasingly vulnerable to conflicts to the scale of bringing humanity to extinction- its high time that the World relooks at the Indian ethos and culture that instills compassion towards humans, animals and even the environment. The second edition of The Ahimsa Festival that started on 31st October 2017 at St. Andrew’s Auditorium in Mumbai was one such small yet noble strive towards instilling that feeling of compassion among all the participants.
It was truly a unique event and had festivities spread across 18 days to create awareness about the power of compassion and inspire people towards making lifestyle changes towards health and animal cruelty-free choices. As all things has to come to a logical end, the said second edition of The Ahimsa Festival came to a close at Khar Education Society in the city on 18 November 2017.
Convener of the event Dr. Rupa Shah who–is part of the six-member Ahimsa Parmo Dharma Group (APDG)–and has co-founded the annual Ahimsa Festival series on sidelines of the closing ceremony shared with prowellnessindia three valuable diary alternatives in form of following recipes.
(1) How to substitute Milk in Indian Masala Chai
|No. of Servings: 4 Cups
Preparation Time: 10 minutes
· Fresh Water (2.5 Cups)
· Black tea leaves (1 Tsp) Or 2 Black Tea Bags
· Green Cardamom Pods (2), cracked
· Clove (1 Whole)
· Cinnamon Stick (1/2 Inch Piece)
· Ginger (1/2 Inch Piece, Sliced)
· Fennel Seeds (1/4 Tsp, crushed)
· Peppercorns (2, crushed)
· Any Plant Based Milk (2-6 Tbsp / Soy Cashew, Almond Or In Combination of almonds & cashews)
· Kakvi Or Molasses Or Jaggery Syrup (1-4 Tsp/ or any sweetener to taste)
1) In a saucepan add water, tea leaves or tea bags, cardamom, cloves, peppercorns, cinnamon, ginger, fennel seeds and bring it to a boil.
2)Reduce the heat to medium and let it simmer for 3-6 minutes—the longer it boils, the stronger the chai.
3) Add the cashew milk and turn of the heat.
4) Strain it into a cup and stir in the sweetener.
The spicy masala chai is ready. Rich, creamy and tasty milk makes you forget dairy milk chai!
Enjoy with your favourite khakharas or cookies.
Tips: (1) Make sure that you do not boil this mixture further otherwise, cashew milk may curdle, spoiling the tea. (2) You may use readymade chai masala instead of separate masala ingredients.
(2) Tried nourishing Almond Butter
For all you vegan foodies, this is one butter recipe that you will love and is surprisingly easy to make.
|No Of Servings: 3-4 Tbspns
Preparation Time: 5 Minutes
Cooking Time: No Cooking Required
Can Be Served With: Bread, Toast, Crackers etc
Fridge Life: 2 Months
● Raw Almonds (100 gms) or roasted almonds
● A pinch of rock salt (optional)
1. Pour the almonds in the chutney grinder up to a height of 1 inch.
2. Grind the almonds to powder form.
3. Continue to grind until it turns to butter. This happens when oil is released from the almond powder. Grind it till it is very smooth. It can take a few minutes to reach this stage. Raw almonds take a little longer. Freshly roasted almonds release oil faster.
4. Preferably store in a glass jar.
Note: No water should be used at any stage of the process, as the water element will reduce the shelf life of the butter.
(3) Rice Coconut Payasam (Kheer)
This coconut milk option is much easier to make than it seems. Surprise everyone with this recipe and watch eyebrows go up when you reveal this dairy free secret!
|No. of Servings: 6-8 People
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Fridge Life: 3 Days
· Rice 125 Gms (Brown, Unpolished, Organic or Ambamor variety)
· Water ½ Lt
· Coconut Milk (Thick, 3 Cups)
· Grated Coconut 2 Tbsp
· Jaggery (100 Gms or as per desired sweetness)
· Cardamom (1/2 Powdered)
· Unsweetened Almond Milk Or Soy Milk (½ Cup)
· Chopped Nuts For Decoration
(1) Soak rice for two hours. Drain rice and grind with half cup water.
(2) Ground rice should be as coarse as suji and not be a paste.
(3) Add grated coconut to rice while grinding.
(4) Add half a litre of cold water to the ground rice.
5) Place it in a vessel and cook on a slow flame, stirring constantly to prevent lumps. Keep it for about half an hour or till the rice is cooked.
6) Add jaggery after rice is cooked and is of porridge consistency.
7)Turn off the flame.
8) Add coconut milk, cardamom and almond milk. Stir for uniform mixture.
9) Add a few chopped cashew nuts if desired.