SOYAMILK DAHEE and LASSI
Soyamilk Dahee is 100% vegetarian, high protein, cholesterol free and lactose free analogue of Dahi made from made from high protein soyamilk. Soyamilk Dahee is made by setting Soyamilk with bacterial cultures very similar to the lactobacillus to get an analoge of regular dahi. Chetrans Soyamilk ffers the goodness of the healthier soya protein along with the digestibility of bacterial cultures. Though traditionally an Oriental food, Chetran Foods, with cutting edge technology from Prosoya of Canada produces great tasting Soyamilk Dahee suited to the Indian palate. Our Soyamilk dahee is designed as a substitute for Dahi to help the consumer cut his fat and cholestorol at prices which are cheaper than Dahi.
The retail price of Chetrans Soymilk Dahee in Pune is Rs18/- for200 grams.
DIFFERENT ITEMS FROM SOYAMILK DAHEE
SOYAMILK DAHEE HEALTH :
For eg: Soyamilk Dahee vs Dahi
A) Rich in protein – Growing children, pregnant mothers and older people need to consume protein rich foods
B) cholesterol free and low in saturated fats – People with blood pressure and heart trouble look to this
C) lean in simple carbohydrates yet rich in soluble fibre – Focus for diabetics and weight watchers
D) 100% lactose free – For people who are uncomfortable with milk/dahi/paneer etc (Lactose Intolerant)
SOYAMILK DAHEE RECIPES (basically “dahi” recipes)
JUST AS IS – with rice or roti/parathas
AS A RAITA – Add cut veggies (tomatoes, cucumber, onions, etc), zeera, salt and blend.
AS A KADHI – Make with ‘besan’ as per normal Indian recipe.
AS A BASE FOR DAHI-VADA
AS A BEVERAGE
AS A LASSI – Blend in mixie with either sugar or salt and zeera.
AS CHAAS/MASALA CHAAS
AS A SMOOTHIE – Add a fruit juice (preferably fresh) and blend. Add sugar and salt to taste.
SOMETHING DIFFERENT !
AS A HUNG CURD DIP – Just hand the soyamilk dahee in a muslin cloth for 2 hours. Flavour with spices – mint, garlic, basil, etc.
AS A BASE FOR MARINATING MEATS- Marinate your meat.
BASE FOR MITHAI
MAKE SHRIKHAND – Make a hug curd, add elaichi (cardamom) and blend.
MAKE AMRAKHAND – Make a hung curd, add mango pulp and blend.