commit 601b04fb53e3ad76d0d1970bf9f2741284ec57ec parent eed51b75e32045db388eb51a1bb0ee08e40f84b8 Author: lumidify <nobody@lumidify.org> Date: Wed, 5 Jul 2023 12:10:56 +0200 Reorganize recipes Diffstat:
80 files changed, 1530 insertions(+), 1394 deletions(-)
diff --git a/0copyright.md b/0copyright.md @@ -1,49 +0,0 @@ -title:Notes on Copyright - -For all I care, anything here is CC0/public domain, but since quite a few of -these recipes were taken at least in part from elsewhere, the situation is -probably more complicated. - -Most of the recipes here are based on recipes that were found in various places, -but often multiple ones combined. I do not remember which of them came from where -originally, but as far as I know, all or at least almost all of them were modified -before posting them here, so they are not exact copies of any other recipe. - -If you think any of these recipes constitute copyright infringement, please contact -me at recipes[at]lumidify[dot]org. - -The images and any notes I added are all CC0/public domain. - -There are some recipes that were definitely not copied from anywhere. -These are all CC0/public domain like the images: - -* Baked Stuff/Spelt (Dinkel) Bread -* Baked Stuff/Whole Grain Buns -* Baked Stuff/Potato Bread -* Beverages/Chai -* Desserts/Sweet Milk Rice/Milchreis -* Desserts/Chocolate/Vanilla Pudding -* Desserts/Semolina Pudding -* Desserts/Sago Pudding -* Desserts/Vanilla Sauce -* Sauces/Onion Sauce -* Spice Mixes/Seasoning Salt for French Fries or Fried Potatoes -* Spreads/Peanut Butter -* Spreads/Hazelnut Chocolate Spread - -Note: It's possible that the general guidelines for how much semolina/sago/starch -to use in the pudding recipes are from somewhere else, but all other parts of the -recipes should be original. - -These recipes were technically copied from somewhere, but I looked at a lot of -different sources and mixed everything together, so they shouldn't be too -similar to any single recipe: - -* Spice Mixes/Lebkuchen Spice -* Spice Mixes/Chaat Masala - -The following recipes are really just general guidelines, but they definitely -were not copied from anywhere: - -* Main Meals/Rice -* Main Meals/Chapati diff --git a/baked_stuff.md b/baked_stuff.md @@ -1,288 +0,0 @@ -title:Baked Stuff - -## Baked Stuff - -#### Semiphilosophical Ramblings Concerning Bread-Baking - -I have come to the conclusion that most bread recipes you can find are needlessly -complicated. Most of the time, I just dump together whatever I have and see what -comes out. Of course, you do need to be a bit careful, but it really doesn't -require 20 different types of flour and other junk like a lot of recipes online. - -Some of the recipes below do have lots of different ingredients, but these -recipes are just meant as a random collection of stuff I've made, not some -sort of authoritative reference of the right way to do things. The recipe -for potato bread, for instance, was found by just trying what would happen if -I used more potatoes than usual. The first time I made it, I added way too much -water and the result wasn't overly great, but the second time, it turned out -pretty decently. Also, I've started using whole grain shredded rye in a lot of -my bread, but you should be able to use other flour as well, just have fun -and don't take the exact instructions in these recipes too seriously. - -On a different note, my later recipes use very little yeast compared to what -you're usually supposed to use. I just let the bread rise much longer than -usual and that works out pretty well. I figure that it doesn't do -any harm and I can save yeast, so I might as well do it that way. Here, -though, the same warning applies that I mentioned above - the exact durations -that I let my bread rise are entirely random and just written here because I -know that it worked for me that way. If it works better to let it rise -overnight, you can try that - just experiment to see what works. - -Now some general notes: - -- Whenever baking bread that's not very wet, you can add a little bowl of - water in the oven to create some steam and keep the bread from becoming - too dry. -- The amounts of water used should only serve as general guidelines because - every flour is different and may produce very different results. It seems - that the length of time you let the dough rise also impacts how much water - is required. When I let the dough rise overnight, the yeast seems to work - its way through so well that the dough appears much softer afterwards. -- Most recipes here are written for dry yeast, but you can, of course, use - fresh yeast. The dry yeast just needs to be properly rehydrated with - lukewarm water before being mixed with the other ingredients. -- When greasing bread baking forms or trays, make sure to use butter or - margerine since regular oil doesn't seem to work very well. -- Some people like to add spices such as anise, fennel, coriander, and - caraway seeds to their bread. I don't care much for it, but I guess - that's just a matter of taste. -- After putting the dough into a bread baking form, you can smooth the - top with wet fingers. -- When baking any bread with potatoes in it, you may need to drastically - change the amount of water added because the potatoes may contain very - different amounts of liquid. I pressure-cook my potatoes, so they also - don't contain as much water as potatoes that were boiled completely - in water. -- When making bread with a wet dough in a bread baking form, make sure the - form is large enough because the dough may overflow otherwise once it - rises. -- If the bread or buns turn stale in the fridge, you can always try - toasting them. This has especially worked well with some of the - buns I've made - they often turn much nicer after toasting. -- Since the recipes containing a lot of potatoes are quite moist, it's - better to keep the breads/buns in the fridge because they get moldy - very easily. - -#### Spelt (Dinkel) Bread -- Ingredients - + 500 g whole grain spelt/dinkel flour - + 1 pack/cube yeast (a bit less than 1 Tbsp dry yeast) - + ~400 mL lukewarm water - + 1 tsp salt - + 1/3 cup sesame seeds, ground - + 1/3 cup linseeds (leinsamen), ground - + 1/2 cup sunflower seeds -- Instructions - + Put flour in bowl, create mould in the middle, and put yeast into the mould - + Add just enough water to fill the mould and wait until the yeast starts bubbling (~10 min) - + Add salt, all seeds, and the rest of the water, and knead well for 5-10 minutes - + Let it sit for 60 minutes, covered with a towel or something of that sort - + Knead dough again, put it into bread baking form, and let it sit for about 30 minutes - + Optionally use water to smooth the outside of the loaf - + Put into oven and bake at 200 C for 60 minutes - + Take bread out of form and bake for another 10 minutes - + Note: it is possible to make the bread a bit softer by placing a small metal bowl filled with - water in the bottom of the oven while the bread is baking - -#### Lebkuchen - -Images: -[Chocolate glazing](images/lebkuchen_chocolate.jpg) -[Chocolate glazing (cut)](images/lebkuchen_chocolate_pieces.jpg) -[Sugar glazing](images/lebkuchen_glazed.jpg) - -- Ingredients - + 250g honey - + 250g sugar - + 2 eggs - + 500g flour - + ~1 1/2 tsp (5g) "Hirschhornsalz" (Baker's ammonia/Ammonium carbonate) - + 2 Tbsp Lebkuchen Spice - + Chocolate or other glazing -- Instructions - + Heat honey in small pot - + Add sugar and keep heating until it has dissolved - + Leave to cool - + Combine with 375g flour, eggs, and spice - + Leave to rest in a cool place for one day - + Add remaining 125g of flour and Hirschhornsalz - + Spread fairly thin on greased baking tray (<1cm thick, maybe around 0.5cm) - + Bake at 180 C until it has turned nicely brown (~10-20 min) - + Leave to cool, then add whatever glazing you want - + Notes - * Add the honey-sugar mixture to the flour before it has cooled completely, or it will - be almost impossible to get out of the pot - * Apparently, it also works with other leavening agents, but I used Hirschhornsalz - since that's what's usually used - * If the glazing is not chocolate but some sort of sugar mixture, add it when the - Lebkuchen is still hot so it dries - * You can also add nuts to it. Let your imagination run free, at least within bounds. - * The dough is really sticky and difficult to work with. When spreading it onto a - tray, I always dip my hands in water before so it doesn't stick as much, and I just - spread it with my fingers instead of trying to use a rolling pin. - -#### Elisenlebkuchen - -Images: -[Chocolate glazing](images/elisenlebkuchen_chocolate.jpg) -[No glazing](images/elisenlebkuchen_unglazed.jpg) - -- Ingredients - + 2 eggs - + 50g sugar - + 125g honey - + 4-5 tsp Lebkuchen spice - + 200g ground almonds - + 200g ground hazelnuts - + 50g candied lemon peel - + 50g candied orange peel - + 3/8 tsp Hirschhornsalz - + 1/4 tsp salt -- Instructions - + Mix almonds, hazelnuts, spice, and Hirschhornsalz together and set aside - + Beat eggs, sugar, and salt until the mixture is fluffy - + Add honey, candied lemon peel, and candied orange peel and mix well - * Note: you're not supposed to mix it too much to preserve the fluff, but sometimes it's - quite difficult to get the honey and candied peels mixed properly otherwise - + Mix in nut mixture - + Create patties about 7cm in diameter and 0.5-1cm thick on a tray - * Note: it is easiest to form them properly with wet fingers - + Leave on tray for at least 1 hour (ideally overnight) - + Bake at 150 C for 20-25 minutes, until they are light brown - * Warning: watch them carefully, they burn quite easily - + Glaze with chocolate or other glazing - + Notes - * Usually, these are made on top of "Backoblaten" (thin wafer papers for baking), but - I am not a huge fan of those - -#### Whole Grain Rye Sourdough (Initial Creation) - -Image: -[Sourdough](images/sourdough.jpg) - -- Ingredients - + 500g whole grain rye flour - + 500mL water -- Instructions - + Mix 100g flour with 100mL lukewarm water - + Leave for 12 hours in a warm place - + Stir well - + Leave for another 12 hours in a warm place - + Add 100g flour and 100mL lukewarm water and repeat the other steps - + Repeat this 3-5 times, the dough should then be ready to use - + Notes - * The sour/fermented smell is normal, but make sure that the dough doesn't turn green - or some other weird color because that means something went wrong - -#### Whole Grain Rye Sourdough (With Sourdough Starter) -- Ingredients - + 250g whole grain rye flour - + 250mL lukewarm water - + Several tablespoons sourdough starter -- Instructions - + Mix all ingredients well - + Cover loosely with lid and leave to rest in a warm place for 12 hours - -#### Whole Grain Rye Bread - -Image: -[Whole Grain Rye Bread](images/sourdough_rye_bread.jpg) - -- Ingredients - + 500g sourdough - + 500g whole grain rye flour - + ~250mL lukewarm water - + 2 tsp salt -- Instructions - + Mix all ingredients and knead well - + Fill into bread baking form and leave in a warm place for 12 hours, covered with a cloth - * Note: it is best to smoothe the top using wet fingers - + Place a small bowl of water in the oven to create steam - + Bake at 250 C for 10 minutes - + Bake at 200 C for 40 minutes - + Remove from form and continue baking for 5-10 minutes - + Notes - * Always remember to keep a few tablespoons of sourdough for the next time - -#### Low-Carb Bread -- Ingredients - + 150g yoghurt - + 4 eggs - + 100g linseeds or linseed flour - + 50g sesame seeds or flour - + 50g sunflower seeds - + 50g almonds or almond flour - + 1 pack (16g) baking powder - + 1/2-3/4 tsp salt -- Instructions - + If using whole linseeds, sesame seeds, or almonds, turn them into flour - first with e.g. a coffee grinder - + Beat eggs in a bowl - + Add other ingredients and mix well - + Fill into greased bread baking form - + Bake for 50 minutes at 150 C - + Remove from form and leave on grate in oven with oven door slightly open, - until it has cooled (this helps the other sides dry a bit) - -#### Whole Grain Buns (well, except for the potatoes...) - -Images: -[Whole](images/whole_grain_buns.jpg) -[Cut](images/whole_grain_buns_cut.jpg) - -- Ingredients - + 400g boiled, grated potatoes - + 300g whole wheat flour - + 300g whole grain shredded rye (or just more flour) - + 100g shredded flaxseed - + 400-500 mL lukewarm water - + 2 tsp salt - + 1 tsp yeast -- Instructions - + Mix water and yeast and set aside - + Mix all other ingredients in a bowl - + When the yeast has dissolved in the water, add it to the bowl and mix/knead well - + Cover the bowl with a towel and let the dough rise for ~8 hours, pushing - it down occasionally (I just let it rise for most of the day or overnight) - + Form the dough into buns (~15) and set them on one or two greased baking trays - * Note that this dough is fairly sticky so it helps to always wet your hands - after forming a few buns - + Cover the trays with towels and let the buns rise for ~2 hours - + Bake the buns at 200 C for 30 minutes - + Notes - * This can also be put into a bread baking form and baked like regular bread. - * I originally made these buns with 700 mL of water, but when I made them again - and let the dough rise overnight, they because quite soft even with only - 500 mL. Just start with under 500 mL of water (much less if you boil your - potatoes instead of pressure-cooking them), and then work your way up until - the dough doesn't seem to be too wet. - -#### Potato Bread - -Images: -[Whole](images/potato_bread.jpg) -[Cut](images/potato_bread_cut.jpg) - -- Ingredients - + 600g boiled, grated potatoes - + 300g whole wheat flour - + 300g whole grain rye flour - + 500 mL lukewarm water - + 2 tsp salt - + 1 tsp yeast -- Instructions - + Mix water and yeast and set aside - + Mix all other ingredients in a bowl - + When the yeast has dissolved in the water, add it to the bowl and mix well - (I don't really knead it because the dough is fairly wet) - ([Image](images/potato_bread_dough.jpg)) - + Cover the bowl with a towel and let the dough rise for 5 hours - + Fill into greased bread baking form (or two), optionally smoothing the surface with - wet fingers, cover and let rise for 4-5 more hours - + Bake for 1 hour at 200 C - + Notes - * Since this is a very wet dough, don't put a bowl with extra water - into the oven and maybe keep baking the bread without the form for a bit - if it isn't done properly after an hour. - * This bread is very moist and spongy. - * You may need to reduce the amount of water if it turns out too wet. diff --git a/beverages.md b/beverages.md @@ -1,41 +0,0 @@ -title:Beverages - -## Beverages - -#### Hot Cocoa -- Ingredients - + 1/3 cup sugar - + 1/3 cup cocoa - + 1/4 tsp salt - + 2 cups water - + 4 cups milk - + 1/2 tsp vanilla extract - + Cinnamon to taste -- Instructions - + Mix sugar, cocoa, salt, and water. Heat until boiling. - + Boil for 2 minutes. - + Stir in milk. Heat but do not boil. - + Add vanilla and cinnamon. - -#### Lemon Sirup for Tea -- Ingredients - + Same amount of sugar and finely sliced lemons/limes (usually 1kg each) -- Instructions - + Mix sugar and sliced lemons. - + Leave standing for several days, shaking/mixing occasionally. - + Separate the sirup from the lemon peels. - + Mix with water to make tea. - -#### Chai -- Ingredients - + 500 mL water - + 500 mL milk - + 3 pods green cardamom - + 2 tsp loose-leaf black tea - + 6 tsp sugar - + Pinch of salt -- Instructions - + Boil water, tea, sugar, salt, and ground cardamon seeds. - + Add milk after it starts boiling. - + Heat up again and bring to a boil. - + Strain into teapot. diff --git a/desserts.md b/desserts.md @@ -1,150 +0,0 @@ -title:Desserts - -## Desserts - -### General Materials - -#### General Notes -- All vanilla-based recipes need to be adjusted to the strength of the vanilla extract, - so you just have to taste them to find the right amount -- I wrote down a lot of the recipes when my extract wasn't very strong yet, so you - may need to put in a lot less than I wrote down - -#### Vanilla Extract -- Ingredients - + 1-2 vanilla beans (more is better) - + 0.7 L bottle of vodka -- Instructions - + Slice vanilla beans in half and put into bottle - + Leave bottle for at least one month (preferably several), shaking occasionally - + Get drunk - -#### Vanilla Sugar -- Ingredients - + 1 vanilla bean - + 500 g sugar -- Instructions - + Cut vanilla bean into small pieces - + Place in coffee grinder together with some sugar and grind until no large pieces remain - + Mix resulting powder with rest of sugar - + Note: The pieces of the vanilla bean may not let themselves be ground well since they are - usually moist still, so you may need to grind them as well as possible, wait for a - few days so the sugar can soak up the water, filter them out with a sieve, and then - grind them again - -### Pakistani/Indian - -#### Barfi -- Ingredients - + 3 L milk (preferably raw) - + 2 pods green cardamom - + 10-11 Tbsp sugar -- Instructions - + Boil milk while stirring every few minutes until enough water has boiled away to turn it into a thick liquid. - + Add ground cardamom seeds and sugar. - + Note: only add sugar and cardamom near the very end (before it turns hard), or it will be more likely to burn. - + Continue simmering on very low flame until it is a thick mass - stir constantly to prevent it from burning. - + Pour into mold and let cool. - + Cut into squares (other shapes are lame). - -#### Ras Malai -- Ingredients - + 2 L milk - + 5 Tbsp sugar - + 5 pods green cardamom - + Juice from 1 lemon -- Instructions - + Put 1 L milk each into two separate pots and start heating - + Keep one simmering to boil off some of the water while curdling the other one with the lemon juice when it boils - + Strain curdled milk through thin cloth, rinse with cold water, and try to squeeze out as much water as possible - + Form this into ~8-10 balls - it requires a lot of kneeding to get it smooth enough to form proper balls - + Boil these in water for ~5-10 minutes covered with a lid - + While they are boiling, add sugar and cardamom (ground) to the other milk - + Take the balls out of the water and add them to the sweetened milk - + Boil for a few minutes, then leave to cool and eventually refrigerate - -#### Kulfi -- Ingredients - + 2 L milk - + 5-6 pods cardamom, ground - + 1/3 cup sugar -- Instructions - + Boil milk until it has about 1/3 of the original volume - + Add ground cardamom and sugar, stir well - + Freeze mixture after cooling to room temperature - -### Other - -#### Magic Fudge -- Ingredients - + 1 can (~400 g) sweetened condensed milk - + ~140 g biscuits - "Butterkekse", broken into small pieces - + 6 Tbsp cocoa powder - + 3 Tbsp butter -- Instructions - + Heat condensed milk, butter, and cocoa powder - + Cook for ~6 minutes, or until it becomes stringy - + Quickly mix in broken biscuits and put into form - -#### Sweet Milk Rice/Milchreis -- Ingredients - + 2-3 Tbsp Sugar - + Cinnamon - ~1/8 tsp (just sprinkle on top) - + 1 tsp Vanilla flavoring (adjust based on strength of extract) - + 1 cup Boiled rice - + 1.5-2 cups Milk (depending on whether rice is fresh or already dried out) - + Pinch salt -- Instructions - + Boil ingredients in pot and leave simmering for at least 10 minutes, or until it turns nicely thick - + May need to cover with lid for a while if rice is dried out - + Note: You can do this straight away with dry rice but may need to add more milk and leave it to soak longer - -#### Chocolate/Vanilla Pudding -- Ingredients - + 1/4 cup cocoa and 1 tsp vanilla extract OR 2 Tbsp vanilla extract - + 1/4 cup sugar - + 3 cups milk - + 3-4 Tbsp cornstarch (3 is fine for normal eating, but you need more if you want it to be properly thick) -- Instructions - + Mix cocoa/vanilla, sugar, cornstarch, and a bit of milk in a bowl and set aside - + Note: mixing the sugar and cornstarch together well before adding milk helps avoid clumps - + Heat remaining milk until it starts boiling - + Slowly add the cocoa, sugar, and cornstarch mixture - + Keep boiling on low or medium heat for a few minutes, until it thickens - + Pour into bowl and leave to cool - -#### Semolina Pudding -- Ingredients - + 50 g semolina (Hartweizengrieß) - + 1/2 L milk - + 2 Tbsp sugar - + 1-2 Tbsp vanilla extract (adjust based on strength of extract) -- Instructions - + Boil milk - + Turn down heat and add other ingredients - + Simmer on low heat for ~5-10 minutes, stirring frequently - + Leave to cool - -#### Sago Pudding -- Ingredients - + 50 g sago - + 1/2 L milk - + 2 Tbsp sugar - + 1-2 Tbsp vanilla extract (adjust based on strength of extract) -- Instructions - + Boil milk - + Turn down heat and add other ingredients - + Simmer on low heat for 20-30 minutes with pot covered, stirring occasionally - + Leave to cool - -#### Vanilla Sauce -- Ingredients - + 1/4 cup sugar - + 3 cups milk - + 2 Tbsp cornstarch - + 2 Tbsp vanilla extract -- Instructions - + Same as vanilla pudding, just with less cornstarch - + Note: if you need it to cool down more quickly, cook everything with a little bit of milk - to make a really thick pudding, and then stir in the cold milk quickly - it may not - become as nice but it won't be boiling hot diff --git a/gen_recipes.pl b/gen_recipes.pl @@ -0,0 +1,203 @@ +#!/usr/bin/env perl + +# WARNING: THERE ARE LOTS OF SPECIAL CASES IN THE LINKS, ETC. THAT ARE NOT HANDLED! +# NOTHING IS PROPERLY ESCAPED, BUT THAT'S FINE BECAUSE MY RECIPE FILES AREN'T EVIL! + +use strict; +use warnings; +use Text::Markdown qw(markdown); +use File::Spec::Functions qw(catfile catdir); + +my $GPH_SITE = "gopher://lumidify.org"; +my $GPH_ROOT = "recipes"; +# $IMG_ROOT is relative to the top-level recipes directory. +my $IMG_ROOT = "images"; +my $GPH_TOPBACK = ""; + +# <image dir> is only used to check if the linked images exist +die "USAGE: generate_recipes.pl <input dir> <html output dir> <gph output dir> <image dir>\n" if ($#ARGV != 3); +my ($indir, $html_outdir, $gph_outdir, $img_dir) = @ARGV; +process_dir($indir, [], []); + +sub gen_html { + my ($title, $body) = @_; + return + "<!DOCTYPE html>\n" . + "<html>\n" . + "<head>\n" . + "<meta charset=\"utf-8\" />\n" . + "<meta name=\"viewport\" content=\"width=device-width,initial-scale=1\" />\n" . + "<title>$title</title>\n" . + "</head>\n" . + "<body>\n" . + "<h1>$title</h1>\n" . + $body . + "</body>\n" . + "</html>\n"; +} + +sub get_dirtitle { + my $path = shift; + open(my $fh, "<", catfile($path, "title")) or die "ERROR: Unable to open title file in directory $path.\n"; + my $title = <$fh>; + close($fh); + chomp $title; + return $title; +} +sub get_filetitle { + my $path = shift; + open(my $fh, "<", $path) or die "ERROR: Unable to open file $path.\n"; + my $title = <$fh>; + close($fh); + chomp $title; + if ($title !~ /^#### /) { + die "ERROR: Malformed title line in $path.\n"; + } + $title =~ s/^#### //; + return $title; +} + +# FIXME: support links to other pages (maybe prefix link with $) +sub process_file { + my ($root_dir, $cur_dirs, $cur_outdirs, $file, $outfile) = @_; + my $infile = catfile($root_dir, @$cur_dirs, $file); + open(my $fh, "<", $infile) or die "ERROR: Unable to open file $infile.\n"; + my @lines = <$fh>; + close($fh); + # validity of title format should have been checked by process_dir already + # if something changed between then and now, I don't care + my $title = $lines[0]; + chomp $title; + $title =~ s/^#### //; + + my $dots = "../" x @$cur_dirs; + my $html = ""; + my $gph = ""; + my $gph2 = ""; + my $gph_fullprefix = "$GPH_SITE/I/$GPH_ROOT/$IMG_ROOT/"; + foreach my $line (@lines) { + my $found = 0; + while ($line =~ m/\[([^]]*)\]\(#([^)]*)\)/g) { + if ($found) { + warn "WARNING: More than one link on one line in " . catfile($root_dir, @$cur_dirs, $file) . ":\n$line"; + last; + } + my $linktitle = $1; + my $linkurl = $2; + my $before = substr($line, 0, $-[0]); + my $after = substr($line, $+[0]); + $found = 1; + if (!-f catfile($img_dir, $linkurl)) { + warn "WARNING: Image $linkurl does not exist.\n"; + } + chomp $after; + $html .= "${before}[$linktitle](${dots}$IMG_ROOT/$linkurl)$after\n"; + # FIXME: check that $before and $after don't contain [, |, or ] ? + $gph .= $before . ($before eq "" || $before =~ /\s$/ ? "" : " "); + $gph .= "$gph_fullprefix$linkurl"; + $gph .= ($after eq "" || $after =~ /^\s/ ? "" : " ") . "$after\n"; + $gph2 .= "[I|$before$linktitle$after|/$GPH_ROOT/$IMG_ROOT/$linkurl|server|port]\n"; + + } + # FIXME: add escaping for lines beginning with [ ? + if (!$found) { + $html .= $line; + $gph .= $line; + $gph2 .= $line; + } + } + + # FIXME: possibly generate "back" links for individual recipes as well + my $tmp = catfile($html_outdir, @$cur_outdirs, substr($outfile, 0, -2) . "html"); + if (-e $tmp) { + die "ERROR: File exists already: $tmp\n"; + } + open($fh, ">", $tmp) or die "ERROR: Unable to open file $tmp.\n"; + print($fh gen_html($title, markdown($html))); + close($fh); + $tmp = catfile($gph_outdir, @$cur_outdirs, $outfile); + if (-e $tmp) { + die "ERROR: File exists already: $tmp\n"; + } + open($fh, ">", $tmp) or die "ERROR: Unable to open file $tmp.\n"; + print($fh $gph); + close($fh); + $tmp = catfile($gph_outdir, @$cur_outdirs, substr($outfile, 0, -2) . "gph"); + if (-e $tmp) { + die "ERROR: File exists already: $tmp\n"; + } + open($fh, ">", $tmp) or die "ERROR: Unable to open file $tmp.\n"; + print($fh $gph2); + close($fh); +} + +sub process_dir { + my ($root_dir, $cur_dirs, $cur_outdirs) = @_; + + my $path = catdir($root_dir, @$cur_dirs); + opendir(my $dh, $path) or die "ERROR: Unable to open directory $path\n"; + my @files = sort(grep({!/\A(\.\.?|title)\z/} readdir($dh))); + closedir($dh); + my $html = "<ul>\n"; + my $gph = ""; + my $gph2 = ""; + foreach my $file (@files) { + my $newpath = "$path/$file"; + my $outfile = $file; + $outfile =~ s/^\d+//; + if (-d $newpath) { + my $t = get_dirtitle($newpath); + $html .= "<li><a href=\"$outfile/index.html\">$t</a></li>\n"; + $gph .= "[1|$t|/" . join("/", $GPH_ROOT, @$cur_outdirs, $outfile, "index.nomenu.gph") . "|server|port]\n"; + $gph2 .= "[1|$t|/" . join("/", $GPH_ROOT, @$cur_outdirs, $outfile, "index.gph") . "|server|port]\n"; + my $final_html_outdir = catfile($html_outdir, @$cur_outdirs, $outfile); + my $final_gph_outdir = catfile($gph_outdir, @$cur_outdirs, $outfile); + if (-e $final_html_outdir) { + die "ERROR: Directory exists already: $final_html_outdir\n"; + } + mkdir($final_html_outdir) or die "ERROR: Unable to create directory $final_html_outdir.\n"; + if (-e $final_gph_outdir) { + die "ERROR: Directory exists already: $final_gph_outdir\n"; + } + mkdir($final_gph_outdir) or die "ERROR: Unable to create directory $final_gph_outdir.\n"; + process_dir($root_dir, [@$cur_dirs, $file], [@$cur_outdirs, $outfile]); + } elsif (-f $newpath) { + if ($newpath !~ /\.md$/) { + die "ERROR: File $newpath does not end in .md.\n"; + } + my $t = get_filetitle($newpath); + $html .= "<li><a href=\"" . substr($outfile, 0, -2) . "html\">$t</a></li>\n"; + $gph .= "[0|$t|/" . join("/", $GPH_ROOT, @$cur_outdirs, $outfile) . "|server|port]\n"; + $gph2 .= "[1|$t|/" . join("/", $GPH_ROOT, @$cur_outdirs, substr($outfile, 0, -2) . "gph") . "|server|port]\n"; + process_file($root_dir, $cur_dirs, $cur_outdirs, $file, $outfile); + } else { + die "ERROR: Invalid filetype for $newpath.\n"; + } + } + $html .= "</ul>\n"; + $gph .= "\n[1|Switch to menu version|/" . join("/", $GPH_ROOT, @$cur_outdirs, "index.gph") . "|server|port]\n"; + $gph2 .= "\n[1|Switch to non-menu version|/" . join("/", $GPH_ROOT, @$cur_outdirs, "index.nomenu.gph") . "|server|port]\n"; + if ($#$cur_outdirs >= 0) { + my @tmpcopy = @$cur_outdirs; + splice(@tmpcopy, -1); + $gph .= "[1|Back|/" . join("/", $GPH_ROOT, @tmpcopy, "index.nomenu.gph") . "|server|port]\n"; + $gph2 .= "[1|Back|/" . join("/", $GPH_ROOT, @tmpcopy, "index.gph") . "|server|port]\n"; + } else { + my $back = "[1|Back|/$GPH_TOPBACK|server|port]\n"; + $gph .= $back; + $gph2 .= $back; + } + my $title = get_dirtitle($path); + my $tmp = catfile($html_outdir, @$cur_outdirs, "index.html"); + open(my $fh, ">", $tmp) or die "ERROR: Unable to open file $tmp.\n"; + print($fh gen_html($title, $html)); + close($fh); + $tmp = catfile($gph_outdir, @$cur_outdirs, "index.nomenu.gph"); + open($fh, ">", $tmp) or die "ERROR: Unable to open file $tmp.\n"; + print($fh "$title\n\n$gph"); + close($fh); + $tmp = catfile($gph_outdir, @$cur_outdirs, "index.gph"); + open($fh, ">", $tmp) or die "ERROR: Unable to open file $tmp.\n"; + print($fh "$title\n\n$gph2"); + close($fh); +} diff --git a/gen_recipes.sh b/gen_recipes.sh @@ -1,51 +0,0 @@ -#!/bin/sh - -echo '<!DOCTYPE html> -<html> -<head> -<meta charset="utf-8" /> -<meta name="viewport" content="width=device-width,initial-scale=1" /> -<title>Recipes</title> -</head> -<body> -<h1>Recipes</h1>' > html/recipes/index.html - -echo 'Recipes\n' > gph/recipes/index.gph -echo '[1|All Images|/recipes/images/|server|port]\n' >> gph/recipes/index.gph -echo 'Text version:' >> gph/recipes/index.gph - -# generate text and html versions -for i in recipes/*.md -do - base=`basename $i .md` - lowdown -s --html-no-head-ids --out-no-smarty -o html/recipes/$base.html $i - tail -n +3 $i | - sed 's/\[[^]]*\](\([^)]*\))/gopher:\/\/lumidify.org\/I\/recipes\/\1/g' | # generate full urls - sed 's/(gopher:\/\//( gopher:\/\//g' | # add space after left parenthesis for double-click selecting - sed 's/\(images\/[^)]*\.jpg\))/\1 )/g' > gph/recipes/$base.md # add space before right parenthesis - title=`head -n 1 $i | sed 's/^.*://' | tr -d '\n'` - echo "<a href=\"$base.html\">$title</a>" >> html/recipes/index.html - echo "[0|$title|/recipes/$base.md|server|port]" >> gph/recipes/index.gph -done - -echo '<a href="images/">All Images</a> -</body> -</html>' >> html/recipes/index.html - -echo '\nGopher menu version (with direct links to images):' >> gph/recipes/index.gph -# generate gopher menu version -for i in recipes/*.md -do - base=`basename $i .md` - # FIXME: handle '[' properly, in case it ever is written at the beginning of a line - tail -n +3 $i | - sed 's/(\[\([^]]*\)\](\([^)]*\)))/[(\1)](\2)/g' | # move parentheses into image name - sed -r 's/^([[:space:]]*)\[([^]]*)\]\(([^)]*)\)$/[\1\2](\3)/' | # move indent into image name - sed 's/^\[\([^]]*\)\](\([^)]*\))$/[I|\1|\/recipes\/\2|server|port]/g' > gph/recipes/$base.gph # generate gph links - title=`head -n 1 $i | sed 's/^.*://' | tr -d '\n'` - echo "[1|$title|/recipes/$base.gph|server|port]" >> gph/recipes/index.gph -done - -echo '\nNote: The links in both versions are generated automatically -from relative markdown links, so there may be mistakes. -Let me know if you find any problems.' >> gph/recipes/index.gph diff --git a/main_meals.md b/main_meals.md @@ -1,612 +0,0 @@ -title:Main Meals - -## Main Meals - -### General Materials - -#### Rice -- Ingredients - + ~1/2 cup rice per person - + Twice as much water as rice -- Instructions - + Put rice and water into pot, but DO NOT STIR! - + Boil without stirring - + Cover with lid (need good lid; pointless without proper lid) - + If using gas stove, put on very small flame - + If using cast-iron electric stove, turn off but leave pot on hot plate (may need to take off temporarily to prevent from boiling over) - + Leave like this for 20-30 minutes, or until all water has been absorbed by the rice - + IMPORTANT: lid needs to cover well; never stir, or it will burn - + Note: did I forget to mention that you shouldn't stir it? - -#### Chapati (Makes ~2) -- Ingredients - + 100 g whole wheat flour - + 60 mL water - + Pinch salt (optional) -- Instructions - + Mix flour, salt and water and knead for a few minutes. - + Leave with a cloth on top for 20-30 min. - + Separate into balls. - + Flatten balls with a rolling pin (a lot of extra flour is needed to keep it from sticking). - + Put uncooked chapatis into frying pan one by one; keep pushing down bubbles with a cloth and turning them around. - + Note: The amount of water varies depending on the flour used, so add a little bit at a time - -#### Paneer -- Ingredients - + 1 L milk - + Lemon juice or vinegar -- Instructions - + Boil milk - + Add acid and let milk curdle - + Strain through thin cloth and wash to remove sour taste - + Squeeze well to remove water - + Press underneath heavy object for several hours - + Note: Use full cream milk, preferably raw - -### Pakistani/Indian - -#### General Notes -- Cover curries with a lid for a while so they cook properly, but then remove it so there isn't too much water -- The traditional way to prepare garlic and ginger is to grind it into a paste with a mortar and pestle, but - if you don't have one, you can probably get away with just cutting them into very small pieces -- You really should get a mortar and pestle though if you want to get anything proper done... - -#### Chicken Karahi (Serves ~3-4) -- Ingredients - + 1 onion, chopped - + 1 1/2 Tbsp oil - + 1 inch ginger, minced with mortar and pestle - + 2 garlic cloves, minced together with ginger in mortar and pestle - + 500 g chicken cut into bitesize pieces - preferably legs because the bones can give a better taste - + 3 cups chopped tomatoes - + 1 tsp cumin powder - + ~4 green chilies, chopped - may need more or less depending on the spicyness of the chilies - + 1 tsp salt - + 1/2 tsp turmeric powder - + 1 tsp garam masala - + 1 tsp coriander powder -- Instructions - + Heat oil in a large pan - optimally an actual karahi, but other pans will do. - + Fry onion pieces until golden. - + Add ginger and garlic mix, keep frying until they also are golden. - + Add cumin, salt, turmeric and garam masala. - + Add chicken and fry until it starts turning brown. - + Add chopped tomatoes and green chilies. - + Simmer on low heat for ~30 min. - + Optionally garnish with cilantro, but shame be upon you if you actually like that. - -#### Chicken Curry (Serves ~3-4) -- Ingredients - + 500 g chicken cut into bitesize pieces - bones are better like with chicken karahi - + ~3 cups chopped tomatoes - + 1/2 inch ginger, minced - + 1/2 tsp turmeric - + 1 onion, chopped - + 3 cloves garlic, minced - + 1/2 tsp salt - + 1 1/2 Tbsp oil - + 1/2 tsp garam masala - + 2 green chilies, chopped - + 1/2 tsp coriander powder -- Instructions - + Fry onion until golden. - + Add ginger and garlic paste; keep frying until they are brown as well. - + Add coriander powder, garam masala, turmeric, and salt. - + Add chicken pieces and fry until they start turning brown. - + Add chopped tomatoes and green chilies. - + Simmer on low heat for ~30 min. - + Optionally garnish with cilantro, but shame be upon you if you actually like that. - + Note: Yes, I know this is almost the same as chicken karahi. - -#### Chicken Handi (Serves ~3-4) -- Ingredients - + 500 g chicken cut into bitesize pieces - bones are better like with chicken karahi - + ~1 cup chopped tomatoes - + 2 medium or one large onion, chopped - + 2 cloves garlic, minced - + 1 inch ginger, minced - + 1/2 cup yoghurt - + 1/2 cup cream - + 2 tsp coriander powder - + 1 tsp turmeric powder - + 1 tsp salt - + 1 1/2 Tbsp oil - + 2 tsp garam masala - + 2-4 green chilies, chopped (adjust amount depending on size and desired spicyness) -- Instructions - + Fry onions in oil until golden - + Add ginger and garlic paste; keep frying until they are brown as well (may only need a few seconds) - + Add coriander, turmeric, salt, and garam masala (may need to add a bit of water to keep from burning) - + Add chicken pieces and fry for ~15-30 seconds while constantly stirring - + Add yoghurt, chopped tomatoes, and green chilies - + Simmer on low heat for ~30 min - don't cover with a lid or there will be too much sauce - + Add cream and cook for a few more minutes - + Optionally garnish with cilantro, but shame be upon you if you actually like that - -#### Chicken Jalfrezi (Serves ~3-4) -- Ingredients - + Marinade - * 500g boneless chicken, cut into bitesize pieces - * 1 Tbsp yoghurt - * 1 garlic clove (~1/2 tsp) - * ~1/4 inch ginger (~1/2-1 tsp) - * 1/4 tsp turmeric - * 1/4 tsp salt - + Other - * 1 onion, chopped - * 2 cups tomatoes (~4-5 pieces), chopped - * 1 green bell pepper, chopped - * 2 green chilies, chopped - * 2 garlic cloves (~1-2 tsp), ground into paste - * ~1/2 inch ginger (~1-2 tsp), ground into paste - * 1 Tbsp lemon juice - * 1 1/2 Tbsp oil - * 1 tsp salt - * 1/2 tsp turmeric - * 1 tsp cumin powder - * 1 tsp coriander powder - * 1/2 tsp garam masala -- Instructions - + Marinate chicken in marinade for a few hours - + Fry onions in oil until they start turning yellow - + Add garlic and ginger paste, keep frying briefly - + Add marinated chicken and fry until most of the red has disappeared - + Add salt, turmeric, cumin, coriander, and garam masala, and stir well - + Add tomatoes, bell pepper, and chilies and stir well - + Cover with lid on low heat for ~20 minutes, stirring occasionally - + Uncover and simmer for ~25 minutes so it doesn't become too watery - + Add lemon juice and stir well before serving - -#### Keema Muttar (Serves ~4-6) -- Ingredients - + 500g minced lamb (or beef) - + 400-500g peas - + 1 large onion, chopped - + 4 cloves garlic, ground into paste - + 1 inch ginger, ground into paste (~3-4 tsp) - + 2-4 green chilies, chopped - + 1 tsp turmeric - + 2 tsp cumin powder - + 2 tsp garam masala - + 2 tsp salt - + 4-6 tomatoes (~2 cups), chopped - + 1 1/2 Tbsp oil - + 1 cup water (if serving with rice) -- Instructions - + Fry onions in oil until they start turning brown - + Add garlic and ginger paste, continue frying briefly - + Add turmeric, cumin, garam masala, and salt and mix well - + Add minced meat and fry well, making sure to break apart any big pieces - + Add tomatoes, chilies, and peas - + If serving with rice, add 1 cup of water (rice requires more sauce than chapatis) - + Cover with lid and simmer for 20-30 minutes - -#### Keema Karela (Serves ~4) -- Ingredients - + 1 onion, chopped - + 2 garlic cloves, ground into paste - + 1 inch ginger, ground into paste - + 250 g minced beef - + 2 cups chopped tomatoes (~4 tomatoes) - + 2 green chilies, chopped - + 1 kg Karela - + 1 tsp cumin - + 1/2 tsp turmeric - + 1 tsp garam masala - + 1 tsp coriander powder - + 1 tsp salt - + 2-3 Tbsp oil -- Instructions - + Remove seeds from karela and cut into small pieces - + Fry karela pieces with 1-2 Tbsp oil until brown, set aside - + Fry onions with 1 Tbsp oil until brown - + Add ginger and garlic paste - + Add cumin, turmeric, garam masala, coriander, and salt - + Add minced beef and fry well - + Add fried karela pieces, tomatoes, and green chilies - + Simmer with lid on pot for ~15 minutes - + Remove lid and keep cooking until mixture is fairly dry - -#### Kofta Curry -- Ingredients - + Meatballs - * 1 tsp ginger paste - * 1 pod black cardamom (the seeds ground in a mortar & pestle) - * 1 tsp coriander - * 2 cloves, ground - * 1/4 tsp ground nutmeg - * 1/4 tsp ground cinnamon - * 1/2 tsp red chili powder - * 1/2 tsp salt - * 1 egg - * 1 tsp ground cumin - * 500 g ground beef - * Several boiled eggs (optional) - * 1 Tbsp oil - + Sauce - * 1 onion, cut into rings or chopped - * 2 cloves garlic, ground into paste - * 1 inch ginger, ground into paste - * 1 green chili - * 2 tsp ground coriander - * 6 tomatoes, chopped (~3 cups) - * 1 tsp salt (or to taste) - * 1/2 cup yoghurt - * 1/2 tsp garam masala - * 1 black cardamom - * 1 Tbsp oil -- Instructions - + Mix all meatball ingredients except for boiled eggs and oil together - + Either form small meatballs or cut eggs in half and form meatballs around them - + Fry meatballs in oil, set aside - + Fry onions in oil until light brown - + Add garlic and ginger paste - + Add coriander, salt, and garam masala - + Add tomatoes, green chili, and yoghurt, simmer for 15 minutes with lid on pot - + Add meatballs to sauce and simmer for 15 more minutes with pot uncovered so water can evaporate - -#### Talihui Murghi/Spicy Fried Chicken (Serves ~4) -- Ingredients - + 500 g chicken breast, cut into bitesize pieces - + Juice from one lemon (several tablespoons) - + 1 large onion, chopped - + 2 Tbst oil - + 1 inch ginger, ground into paste - + 2 garlic cloves, ground into paste - + 1 tsp ground cumin - + 2 tsp ground coriander - + 1 tsp garam masala - + 1 tsp salt - + 1/2 tsp chili powder -- Instructions - + Marinate chicken pieces in lemon juice for 1 hour - + Fry onion in oil until slightly golden - + Add ginger and garlic paste and fry briefly - + Add chicken pieces (drain leftover lemon juice first) and fry for 10-15 minutes on medium heat - + Add all spices and continue frying for 10 minutes - + Serve with chapatis - -#### Shami Kebab (Serves ~4) -- Ingredients - + 500 g minced beef/lamb - + 2 tsp coriander - + 1 tsp turmeric - + 1/2 tsp chili powder - + Pinch cinnamon - + 1 pod black cardamom, ground (just the seeds inside) - + 2 cloves, ground - + 1 Tbsp gram flour - + 1-2 tsp salt - + 1/2 cup yoghurt (optional - adds a lot of liquid, so you may need to cook it longer or add more gram flour) - + Oil - for frying, use as much as you need - + 1 onion, chopped into very small pieces - + 2 cloves garlic, ground into paste - + 1/2 inch ginger, ground into paste - + Squirt of lemon juice -- Instructions - + Mix meat, all spices, and yoghurt (if you want yoghurt) - + Fry onions until light brown, add ginger and garlic paste, keep frying briefly - + Mix meat mixture with fried onione, garlic, and ginger, and cook for 10-15 minutes, until most liquid has evaporated - + Let mixture cool, add squirt of lemon juice, and knead well - + Form into small balls and fry by pressing balls into thin, round patties in the frying pan - + Notes - * I heard the patties can be coated with egg and bread crumbs before frying, but mine fell apart way too easily - * If there is too much liquid left in the mixture, the patties will fall apart too easily - -#### Mombai Biryani -- Ingredients - + 2 - 2 1/2 cups rice - + 400 g beef or chicken in small pieces ("Geschnetzeltes") - + ~250 g potatoes (2-3 pieces), cut into thin slices - + 1 large onion, chopped - + 3 cloves garlic, ground into paste - + 1 inch ginger, ground into paste - + 1/2 cup yoghurt - + 1 tsp garam masala - + 1 tsp salt - + 1-2 green chilies, cut into small pieces - + 2 Tbsp oil -- Instructions - + Fry onion until golden in 1 Tbsp of oil - + Add garlic and ginger paste, keep frying briefly - + Add salt and garam masala, stir, and add meat pieces - + Fry meat well and then add yoghurt and chilies - + If using beef, add extra water and cook with lid on for ~30 minutes in order to tenderize it - + Cook until most water has evaporated (it should just be a sort of paste), set aside - + Fry potato slices in remaining Tbsp of oil until slightly brown (use low heat for this so they don't burn) - + Make rice, but don't leave it too long because it might get too mushy later - + Layer the rice, meat mixture, and potato slices (keep adding layers until you run out) - + Leave on extremely low heat for ~5 minutes without stirring - + Remove from heat and leave to steam for 15 minutes - + Notes - * Other vegetables can be added (e.g. peas) - * The layering isn't too important, but apparently that's how it's done traditionally - * The meat mixture can also be pressure cooked in order to tenderize the meat - -#### Scrambled Egg Curry (Serves 3-4) -- Ingredients - + 1 large or 2-3 small onions, chopped into small pieces - + 2 cups chopped tomatoes (~4 pieces) - + 2 cloves garlic, ground into paste - + 1 inch ginger, ground into paste - + 1-2 green chilies, chopped - + 4 eggs - + 1 tsp garam masala - + 1 tsp salt - + 1/2 tsp turmeric - + 1/2 tsp cumin - + 1/2 tsp coriander powder - + 1 Tbsp oil -- Instructions - + Fry onions in oil until soft - + Add garlic and ginger paste and keep frying briefly - + Add green chilies, tomatoes, and all spices - + Simmer on medium heat for 10-15 minutes with closed lid - + Remove lid and keep simmering until excess water has evaporated - + Mix eggs together in bowl and add to pot - + Keep cooking/frying until eggs are well done (the mixture should be fairly dry) - + Serve with chapatis - -#### Muttar Paneer (Serves 3) -- Ingredients - + 1 large or 2-3 small onions, chopped - + 2 cups chopped tomatoes (~4 pieces) - + 2-3 cloves garlic, ground into paste - + 1 inch ginger, ground into paste - + ~200 g paneer (from 1-2 liters milk), cut into 1-2 cm cubes - + 1-2 green chilies, chopped - + 250 g peas - + 1 cup water - + 1 Tbsp oil - + 1 tsp cumin - + 1 tsp coriander - + 1/2 tsp turmeric - + 1 tsp salt - + 1 tsp garam masala -- Instructions - + Fry onions in oil until golden - + Add garlic and ginger paste, fry briefly - + Add all spices, tomatoes, chilies, peas, and water - + Simmer with closed lid for 10-15 minutes - + Add paneer cubes and keep simmering for 10 minutes - + Remove lid and keep simmering for 5-10 minutes - + Notes - * If serving with chapati, add less water and simmer longer with lid open - * The paneer cubes can be fried/deep-fried as well, but I've never tried it - -#### Achar Gosht (Serves 3) - -Image: -[Achar Gosht](images/achar_gosht.jpg) - -- Ingredients - + 2 medium onions, chopped - + 4 cloves garlic, ground into paste - + 1 inch ginger, ground into paste - + 1 Tbsp oil - + 1 cup yoghurt - + 1 cup chopped tomatoes (~2 large pieces) - + 1-2 green chilies, chopped - + 500 g beef, cut into bitesize pieces - + 1 tsp nigella seeds - + 1 tsp fennel seeds - + 1 tsp mustard seeds - + 1 tsp salt - + 1 tsp cumin - + 1/4 tsp black pepper - + 2 pods black cardamom - + 2 cloves, ground - + 1 stick cinnamon (a few inches) -- Instructions - + Fry onions in oil until golden - + Add garlic and ginger paste and keep frying briefly - + Add all spices and meat and fry until meat is brown - + Add tomatoes, chilies, and yoghurt - + Simmer with lid closed until meat is tender (the longer the better) - + Simmer with lid open until the mixture isn't too watery anymore - -#### Chicken Tikka Pizza (Serves 2-3) -- Ingredients - + Pizza Dough - * 2 cups plain flour - * 2 tsp yeast - * 1 tsp sugar - * 1/2 tsp salt - * 1 Tbsp olive oil - * ~3/4 cups warm water - + Tomato Sauce - * 2 cups chopped tomatoes (~4 large tomatoes) - * 3 cloves garlic, ground into paste - * 1 medium onion, chopped - * 1 tsp paprika powder - * 1 tsp oregano - * 1 tsp basil - * 1 tsp salt - * 1/2 tsp sugar - * 1 Tbsp vegetable oil - + Chicken - * 200 g boneless chicken, cut into bitesize pieces - * 1/4-1/2 inch ginger, ground into paste - * 2 cloves garlic, ground into paste - * 1 green chili, ground into paste (together with ginger and garlic) - * 2 Tbsp yoghurt - * 1 Tbsp lemon juice - * 1 Tbsp tandoori masala - * 1/2 tsp salt - * 1 Tbsp vegetable oil - + Other - * 100-150 g grated cheese (I used Emmentaler, but do whatever you want) - * Butter for greasing pan - * Other toppings, e.g. mushrooms (optional) -- Instructions - + Chicken - * Marinate chicken for 1 hour in all ingredients except for oil - * Fry in oil for 10-15 minutes, until the liquid from the marinade has evaporated - * Note: If you want to do this properly, you should grill the chicken, but this is - easier to do in a normal home... - + Pizza Dough - * Put flour into bowl - * Create mould in the middle and add sugar, yeast, and enough warm water to fill the mould - * Leave for 10 minutes, until the water starts bubbling - * Add salt, olive oil, and the rest of the water and knead well - (you may need to adjust the amount of water or add more flour) - * Leave to rise for 30-60 minutes - + Tomato Sauce - * Fry onions in oil until golden - * Add garlic paste and fry briefly - * Add tomatoes and other ingredients - * Simmer for ~30 minutes, stirring occasionally, until it becomes fairly thick - * Note: You may want to either blanche the tomatoes or blend them so you don't - have pieces of skin in the sauce, although I personally don't mind too much - + Combined - * Grease pan (about 13x9 in. or something like that - my first one was about 12.5x10.5...; - I guess a 6 in. round pan would work too) and shape dough to fit into it - * Add tomato sauce on top and spread until the dough is completely covered - * Add chicken pieces (and optionally other toppings) - * Sprinkle grated cheese on top - * Bake for 20 minutes at 200 degrees celsius - -#### Achari Chicken Pizza (Serves 2-3) - -Image: -[Achari Chicken Pizza](images/achari_chicken_pizza.jpg) - -- Ingredients - + Pizza Dough - * Same as chicken tikka pizza - + Achari Chicken - * 200 g chicken, cut into bitesize pieces - * 1/4 inch ginger, ground into paste - * 2 cloves garlic, ground into paste - * 1 small onion, chopped finely - * 1/4 tsp cumin seeds - * 1/4 tsp mustard seeds - * 1/4 tsp nigella seeds - * 1/4 tsp fennel seeds - * 1/2 cup chopped tomatoes (~1 large tomato) - * 1/3 cup yoghurt - * 1/2-1 green chili, chopped - * 1 Tbsp lemon juice - * 1/2 tsp salt - * 1/2 tsp sugar - * 1 Tbsp vegetable oil - + Other - * 150-200 g grated cheese (I used a mixture of mozzarella and emmentaler) - * Butter for greasing pan -- Instructions - + Pizza Dough - * Same as chicken tikka pizza - + Achari Chicken - * Heat oil and sputter the seeds - * Note: Due to a freak accident of nature, I didn't manage to sputter the seeds when - I tried it, and I'm not sure it's really that important - you could probably even - use ground spices instead of the whole seeds if that's all you have - * Add chopped onion and fry until golden - * Add ginger and garlic paste and keep frying briefly - * Add salt, sugar, and chicken pieces and fry until chicken is brown - * Add chopped tomatoes, chili, yoghurt, and lemon juice - * Simmer on medium heat with lid closed for 10 minutes - * Remove lid and keep simmering until remaining liquid is fairly thick - + Combined - * Grease pan (12x8 inches will do, but you can also go slightly bigger - you can also - take a larger pan and just roll the dough up a bit at the sides instead of getting - the perfect size of pan) and shape dough to fit it - * Spread chicken over dough - * Sprinkle grated cheese on top - * Bake for 20 minutes at 200 degrees celsius - -#### Chicken Tikka (Serves ~1-2) - -Image: -[Chicken Tikka](images/chicken_tikka.jpg) - -- Ingredients - + 2 chicken leg quarters - + 2 Tbsp yoghurt - + ~1 inch ginger, ground into paste (1 Tbsp ground) - + 2 cloves garlic, ground into paste - + 1 Tbsp lemon juice - + 1 tsp turmeric - + 1 tsp garam masala - + 1 tsp chaat masala - + 1 tsp cumin powder - + 1 tsp coriander powder - + 1/2 tsp chili powder - + 1 tsp salt -- Instructions - + Mix all ingredients and marinate chicken for at least 1 hour (ideally overnight) - + Grill chicken for ~20-30 minutes or bake at 200 C for 40-50 minutes until crispy - * Note: if baking, bake in pan first for 20-30 minutes so it gets cooked through - well, then fry until the marinade has dried. - + Serve with chapati - + Notes - * It needs to be grilled for it to be authentic, but the baked version still tastes okay - * It really needs to be properly done and crispy for it to be good - -#### Dal (Serves 2-3) - -Image: -[Dal](images/dal_mixed.jpg) - -- Ingredients - + 1/2 cup red lentils (they turn yellow when cooked) - + 1 1/2 cups water - + 1 small onion - + 2 garlic cloves - + 1/2 inch ginger - + ~1 tsp salt - + 1/4 tsp cumin - + 1/2 tsp turmeric - + 1/2 tsp coriander - + 1 bay leaf - + 2 large tomatoes (~1 cup when cut into pieces) - + Chili or pepper to taste - + Oil for frying - + For tadka (optional): - * 1/2 tsp cumin seeds - * 1/2 tsp coarsely ground pepper - * 1 garlic clove - * 1/2 tsp mustard seeds -- Instructions - + Boil the lentils like rice, but with three times as much water as - lentils (by volume) - ([Image](images/dal_lentils.jpg)) - + Cut the onion, garlic, and ginger into small pieces - + Mash the garlic and ginger up with a mortar and pestle, if available - + Fry the onion until light brown, then add the garlic and ginger paste - + Fry for a bit longer, then add the tomatoes and all spices except - for the tadka ones - ([Image](images/dal_vegetables.jpg)) - + After everything is cooked well (~20 minutes), mix with the lentils - (the lentils should soak up all the water; if not, figure out - what you're going to do...) - + For the (optional) tadka, heat oil very hot in a pot with a lid, - then tilt the pot so the oil collects on one side, add the tadka - spices (cut the garlic clove beforehand), quickly close the lid, - and wait until the seeds stop sputtering. The sputtered seeds and - oil can then be mixed together - with the rest of the dal. - + Serve with rice or chapati or whatever. - -### Other - -#### German Pancakes (Serves ~1-2; makes ~5-6) -- Ingredients - + 250g flour - can use maybe 1/4 or so whole wheat flour for making it healthier - + 2 eggs - + 1 pinch salt - + 1 1/2 cups milk - + Oil for frying -- Instructions - + Mix flour and salt together in a bowl - + Mix in milk slowly, taking care to avoid clumping - + Mix in eggs (it may help to mix them separately and break the egg yolks first) - + Make the pancakes by always dumping a ladle of batter into a frying pan, then - tilting it around to make the batter cover the bottom of the pan. - + Notes - * These pancakes are more like French crêpes than the fat American ones. - * The batter has to be quite runny for it to work properly. You may even - need to add more milk. - * If you're using a non-stick pan, you shouldn't need to add oil after - every pancake, just always after making a few. They turn out nicer with - a little oil, though. diff --git a/notes.md b/notes.md @@ -1,10 +0,0 @@ -title:Notes - -## NOTE: THIS IS STILL A WORK IN PROGRESS - -#### Random Notes -- Don't ever use pre-ground cardamom; only use cardamom pods that you grind - yourself - open the pods and grind the black seeds inside -- There are different types of cardamom - green and black; the green pods - are generally used for sweet dishes and the black ones for savoury dishes, - but both can be opened and have seeds inside that can be crushed easily diff --git a/recipes/0copyright.md b/recipes/0copyright.md @@ -0,0 +1,49 @@ +#### Notes on Copyright + +For all I care, anything here is CC0/public domain, but since quite a few of +these recipes were taken at least in part from elsewhere, the situation is +probably more complicated. + +Most of the recipes here are based on recipes that were found in various places, +but often multiple ones combined. I do not remember which of them came from where +originally, but as far as I know, all or at least almost all of them were modified +before posting them here, so they are not exact copies of any other recipe. + +If you think any of these recipes constitute copyright infringement, please contact +me at recipes[at]lumidify[dot]org. + +The images and any notes I added are all CC0/public domain. + +There are some recipes that were definitely not copied from anywhere. +These are all CC0/public domain like the images: + +* Baked Stuff/Spelt (Dinkel) Bread +* Baked Stuff/Whole Grain Buns +* Baked Stuff/Potato Bread +* Beverages/Chai +* Desserts/Sweet Milk Rice/Milchreis +* Desserts/Chocolate/Vanilla Pudding +* Desserts/Semolina Pudding +* Desserts/Sago Pudding +* Desserts/Vanilla Sauce +* Sauces/Onion Sauce +* Spice Mixes/Seasoning Salt for French Fries or Fried Potatoes +* Spreads/Peanut Butter +* Spreads/Hazelnut Chocolate Spread + +Note: It's possible that the general guidelines for how much semolina/sago/starch +to use in the pudding recipes are from somewhere else, but all other parts of the +recipes should be original. + +These recipes were technically copied from somewhere, but I looked at a lot of +different sources and mixed everything together, so they shouldn't be too +similar to any single recipe: + +* Spice Mixes/Lebkuchen Spice +* Spice Mixes/Chaat Masala + +The following recipes are really just general guidelines, but they definitely +were not copied from anywhere: + +* Main Meals/Rice +* Main Meals/Chapati diff --git a/recipes/1notes.md b/recipes/1notes.md @@ -0,0 +1,7 @@ +#### Random Notes + +- Don't ever use pre-ground cardamom; only use cardamom pods that you grind + yourself - open the pods and grind the black seeds inside +- There are different types of cardamom - green and black; the green pods + are generally used for sweet dishes and the black ones for savoury dishes, + but both can be opened and have seeds inside that can be crushed easily diff --git a/recipes/baked_stuff/0general_notes.md b/recipes/baked_stuff/0general_notes.md @@ -0,0 +1,60 @@ +#### Semiphilosophical Ramblings Concerning Bread-Baking + +I have come to the conclusion that most bread recipes you can find are needlessly +complicated. Most of the time, I just dump together whatever I have and see what +comes out. Of course, you do need to be a bit careful, but it really doesn't +require 20 different types of flour and other junk like a lot of recipes online. + +Some of the recipes below do have lots of different ingredients, but these +recipes are just meant as a random collection of stuff I've made, not some +sort of authoritative reference of the right way to do things. The recipe +for potato bread, for instance, was found by just trying what would happen if +I used more potatoes than usual. The first time I made it, I added way too much +water and the result wasn't overly great, but the second time, it turned out +pretty decently. Also, I've started using whole grain shredded rye in a lot of +my bread, but you should be able to use other flour as well, just have fun +and don't take the exact instructions in these recipes too seriously. + +On a different note, my later recipes use very little yeast compared to what +you're usually supposed to use. I just let the bread rise much longer than +usual and that works out pretty well. I figure that it doesn't do +any harm and I can save yeast, so I might as well do it that way. Here, +though, the same warning applies that I mentioned above - the exact durations +that I let my bread rise are entirely random and just written here because I +know that it worked for me that way. If it works better to let it rise +overnight, you can try that - just experiment to see what works. + +Now some general notes: + +- Whenever baking bread that's not very wet, you can add a little bowl of + water in the oven to create some steam and keep the bread from becoming + too dry. +- The amounts of water used should only serve as general guidelines because + every flour is different and may produce very different results. It seems + that the length of time you let the dough rise also impacts how much water + is required. When I let the dough rise overnight, the yeast seems to work + its way through so well that the dough appears much softer afterwards. +- Most recipes here are written for dry yeast, but you can, of course, use + fresh yeast. The dry yeast just needs to be properly rehydrated with + lukewarm water before being mixed with the other ingredients. +- When greasing bread baking forms or trays, make sure to use butter or + margerine since regular oil doesn't seem to work very well. +- Some people like to add spices such as anise, fennel, coriander, and + caraway seeds to their bread. I don't care much for it, but I guess + that's just a matter of taste. +- After putting the dough into a bread baking form, you can smooth the + top with wet fingers. +- When baking any bread with potatoes in it, you may need to drastically + change the amount of water added because the potatoes may contain very + different amounts of liquid. I pressure-cook my potatoes, so they also + don't contain as much water as potatoes that were boiled completely + in water. +- When making bread with a wet dough in a bread baking form, make sure the + form is large enough because the dough may overflow otherwise once it + rises. +- If the bread or buns turn stale in the fridge, you can always try + toasting them. This has especially worked well with some of the + buns I've made - they often turn much nicer after toasting. +- Since the recipes containing a lot of potatoes are quite moist, it's + better to keep the breads/buns in the fridge because they get moldy + very easily. diff --git a/recipes/baked_stuff/elisenlebkuchen.md b/recipes/baked_stuff/elisenlebkuchen.md @@ -0,0 +1,33 @@ +#### Elisenlebkuchen + +Images: +[Chocolate glazing](#elisenlebkuchen_chocolate.jpg) +[No glazing](#elisenlebkuchen_unglazed.jpg) + +- Ingredients + + 2 eggs + + 50g sugar + + 125g honey + + 4-5 tsp Lebkuchen spice + + 200g ground almonds + + 200g ground hazelnuts + + 50g candied lemon peel + + 50g candied orange peel + + 3/8 tsp Hirschhornsalz + + 1/4 tsp salt +- Instructions + + Mix almonds, hazelnuts, spice, and Hirschhornsalz together and set aside + + Beat eggs, sugar, and salt until the mixture is fluffy + + Add honey, candied lemon peel, and candied orange peel and mix well + * Note: you're not supposed to mix it too much to preserve the fluff, but sometimes it's + quite difficult to get the honey and candied peels mixed properly otherwise + + Mix in nut mixture + + Create patties about 7cm in diameter and 0.5-1cm thick on a tray + * Note: it is easiest to form them properly with wet fingers + + Leave on tray for at least 1 hour (ideally overnight) + + Bake at 150 C for 20-25 minutes, until they are light brown + * Warning: watch them carefully, they burn quite easily + + Glaze with chocolate or other glazing + + Notes + * Usually, these are made on top of "Backoblaten" (thin wafer papers for baking), but + I am not a huge fan of those diff --git a/recipes/baked_stuff/lebkuchen.md b/recipes/baked_stuff/lebkuchen.md @@ -0,0 +1,36 @@ +#### Lebkuchen + +Images: +[Chocolate glazing](#lebkuchen_chocolate.jpg) +[Chocolate glazing (cut)](#lebkuchen_chocolate_pieces.jpg) +[Sugar glazing](#lebkuchen_glazed.jpg) + +- Ingredients + + 250g honey + + 250g sugar + + 2 eggs + + 500g flour + + ~1 1/2 tsp (5g) "Hirschhornsalz" (Baker's ammonia/Ammonium carbonate) + + 2 Tbsp Lebkuchen Spice + + Chocolate or other glazing +- Instructions + + Heat honey in small pot + + Add sugar and keep heating until it has dissolved + + Leave to cool + + Combine with 375g flour, eggs, and spice + + Leave to rest in a cool place for one day + + Add remaining 125g of flour and Hirschhornsalz + + Spread fairly thin on greased baking tray (<1cm thick, maybe around 0.5cm) + + Bake at 180 C until it has turned nicely brown (~10-20 min) + + Leave to cool, then add whatever glazing you want + + Notes + * Add the honey-sugar mixture to the flour before it has cooled completely, or it will + be almost impossible to get out of the pot + * Apparently, it also works with other leavening agents, but I used Hirschhornsalz + since that's what's usually used + * If the glazing is not chocolate but some sort of sugar mixture, add it when the + Lebkuchen is still hot so it dries + * You can also add nuts to it. Let your imagination run free, at least within bounds. + * The dough is really sticky and difficult to work with. When spreading it onto a + tray, I always dip my hands in water before so it doesn't stick as much, and I just + spread it with my fingers instead of trying to use a rolling pin. diff --git a/recipes/baked_stuff/low_carb_bread.md b/recipes/baked_stuff/low_carb_bread.md @@ -0,0 +1,20 @@ +#### Low-Carb Bread + +- Ingredients + + 150g yoghurt + + 4 eggs + + 100g linseeds or linseed flour + + 50g sesame seeds or flour + + 50g sunflower seeds + + 50g almonds or almond flour + + 1 pack (16g) baking powder + + 1/2-3/4 tsp salt +- Instructions + + If using whole linseeds, sesame seeds, or almonds, turn them into flour + first with e.g. a coffee grinder + + Beat eggs in a bowl + + Add other ingredients and mix well + + Fill into greased bread baking form + + Bake for 50 minutes at 150 C + + Remove from form and leave on grate in oven with oven door slightly open, + until it has cooled (this helps the other sides dry a bit) diff --git a/recipes/baked_stuff/potato_bread.md b/recipes/baked_stuff/potato_bread.md @@ -0,0 +1,29 @@ +#### Potato Bread + +Images: +[Whole](#potato_bread.jpg) +[Cut](#potato_bread_cut.jpg) + +- Ingredients + + 600g boiled, grated potatoes + + 300g whole wheat flour + + 300g whole grain rye flour + + 500 mL lukewarm water + + 2 tsp salt + + 1 tsp yeast +- Instructions + + Mix water and yeast and set aside + + Mix all other ingredients in a bowl + + When the yeast has dissolved in the water, add it to the bowl and mix well + (I don't really knead it because the dough is fairly wet) + ([Image](#potato_bread_dough.jpg)) + + Cover the bowl with a towel and let the dough rise for 5 hours + + Fill into greased bread baking form (or two), optionally smoothing the surface with + wet fingers, cover and let rise for 4-5 more hours + + Bake for 1 hour at 200 C + + Notes + * Since this is a very wet dough, don't put a bowl with extra water + into the oven and maybe keep baking the bread without the form for a bit + if it isn't done properly after an hour. + * This bread is very moist and spongy. + * You may need to reduce the amount of water if it turns out too wet. diff --git a/recipes/baked_stuff/rye_bread.md b/recipes/baked_stuff/rye_bread.md @@ -0,0 +1,20 @@ +#### Whole Grain Rye Bread + +Image: +[Whole Grain Rye Bread](#sourdough_rye_bread.jpg) + +- Ingredients + + 500g sourdough + + 500g whole grain rye flour + + ~250mL lukewarm water + + 2 tsp salt +- Instructions + + Mix all ingredients and knead well + + Fill into bread baking form and leave in a warm place for 12 hours, covered with a cloth + * Note: it is best to smoothe the top using wet fingers + + Place a small bowl of water in the oven to create steam + + Bake at 250 C for 10 minutes + + Bake at 200 C for 40 minutes + + Remove from form and continue baking for 5-10 minutes + + Notes + * Always remember to keep a few tablespoons of sourdough for the next time diff --git a/recipes/baked_stuff/rye_sourdough_initial.md b/recipes/baked_stuff/rye_sourdough_initial.md @@ -0,0 +1,18 @@ +#### Whole Grain Rye Sourdough (Initial Creation) + +Image: +[Sourdough](#sourdough.jpg) + +- Ingredients + + 500g whole grain rye flour + + 500mL water +- Instructions + + Mix 100g flour with 100mL lukewarm water + + Leave for 12 hours in a warm place + + Stir well + + Leave for another 12 hours in a warm place + + Add 100g flour and 100mL lukewarm water and repeat the other steps + + Repeat this 3-5 times, the dough should then be ready to use + + Notes + * The sour/fermented smell is normal, but make sure that the dough doesn't turn green + or some other weird color because that means something went wrong diff --git a/recipes/baked_stuff/rye_sourdough_with_starter.md b/recipes/baked_stuff/rye_sourdough_with_starter.md @@ -0,0 +1,9 @@ +#### Whole Grain Rye Sourdough (With Sourdough Starter) + +- Ingredients + + 250g whole grain rye flour + + 250mL lukewarm water + + Several tablespoons sourdough starter +- Instructions + + Mix all ingredients well + + Cover loosely with lid and leave to rest in a warm place for 12 hours diff --git a/recipes/baked_stuff/spelt_break.md b/recipes/baked_stuff/spelt_break.md @@ -0,0 +1,21 @@ +#### Spelt (Dinkel) Bread + +- Ingredients + + 500 g whole grain spelt/dinkel flour + + 1 pack/cube yeast (a bit less than 1 Tbsp dry yeast) + + ~400 mL lukewarm water + + 1 tsp salt + + 1/3 cup sesame seeds, ground + + 1/3 cup linseeds (leinsamen), ground + + 1/2 cup sunflower seeds +- Instructions + + Put flour in bowl, create mould in the middle, and put yeast into the mould + + Add just enough water to fill the mould and wait until the yeast starts bubbling (~10 min) + + Add salt, all seeds, and the rest of the water, and knead well for 5-10 minutes + + Let it sit for 60 minutes, covered with a towel or something of that sort + + Knead dough again, put it into bread baking form, and let it sit for about 30 minutes + + Optionally use water to smooth the outside of the loaf + + Put into oven and bake at 200 C for 60 minutes + + Take bread out of form and bake for another 10 minutes + + Note: it is possible to make the bread a bit softer by placing a small metal bowl filled with + water in the bottom of the oven while the bread is baking diff --git a/recipes/baked_stuff/title b/recipes/baked_stuff/title @@ -0,0 +1 @@ +Baked Stuff diff --git a/recipes/baked_stuff/whole_grain_buns.md b/recipes/baked_stuff/whole_grain_buns.md @@ -0,0 +1,33 @@ +#### Whole Grain Buns +(well, except for the potatoes...) + +Images: +[Whole](#whole_grain_buns.jpg) +[Cut](#whole_grain_buns_cut.jpg) + +- Ingredients + + 400g boiled, grated potatoes + + 300g whole wheat flour + + 300g whole grain shredded rye (or just more flour) + + 100g shredded flaxseed + + 400-500 mL lukewarm water + + 2 tsp salt + + 1 tsp yeast +- Instructions + + Mix water and yeast and set aside + + Mix all other ingredients in a bowl + + When the yeast has dissolved in the water, add it to the bowl and mix/knead well + + Cover the bowl with a towel and let the dough rise for ~8 hours, pushing + it down occasionally (I just let it rise for most of the day or overnight) + + Form the dough into buns (~15) and set them on one or two greased baking trays + * Note that this dough is fairly sticky so it helps to always wet your hands + after forming a few buns + + Cover the trays with towels and let the buns rise for ~2 hours + + Bake the buns at 200 C for 30 minutes + + Notes + * This can also be put into a bread baking form and baked like regular bread. + * I originally made these buns with 700 mL of water, but when I made them again + and let the dough rise overnight, they because quite soft even with only + 500 mL. Just start with under 500 mL of water (much less if you boil your + potatoes instead of pressure-cooking them), and then work your way up until + the dough doesn't seem to be too wet. diff --git a/recipes/beverages/chai.md b/recipes/beverages/chai.md @@ -0,0 +1,14 @@ +#### Chai + +- Ingredients + + 500 mL water + + 500 mL milk + + 3 pods green cardamom + + 2 tsp loose-leaf black tea + + 6 tsp sugar + + Pinch of salt +- Instructions + + Boil water, tea, sugar, salt, and ground cardamon seeds. + + Add milk after it starts boiling. + + Heat up again and bring to a boil. + + Strain into teapot. diff --git a/recipes/beverages/hot_cocoa.md b/recipes/beverages/hot_cocoa.md @@ -0,0 +1,15 @@ +#### Hot Cocoa + +- Ingredients + + 1/3 cup sugar + + 1/3 cup cocoa + + 1/4 tsp salt + + 2 cups water + + 4 cups milk + + 1/2 tsp vanilla extract + + Cinnamon to taste +- Instructions + + Mix sugar, cocoa, salt, and water. Heat until boiling. + + Boil for 2 minutes. + + Stir in milk. Heat but do not boil. + + Add vanilla and cinnamon. diff --git a/recipes/beverages/lemon_sirup.md b/recipes/beverages/lemon_sirup.md @@ -0,0 +1,9 @@ +#### Lemon Sirup for Tea + +- Ingredients + + Same amount of sugar and finely sliced lemons/limes (usually 1kg each) +- Instructions + + Mix sugar and sliced lemons. + + Leave standing for several days, shaking/mixing occasionally. + + Separate the sirup from the lemon peels. + + Mix with water to make tea. diff --git a/recipes/beverages/title b/recipes/beverages/title @@ -0,0 +1 @@ +Beverages diff --git a/recipes/desserts/general_materials/0general_notes.md b/recipes/desserts/general_materials/0general_notes.md @@ -0,0 +1,6 @@ +#### General Notes + +- All vanilla-based recipes need to be adjusted to the strength of the vanilla extract, + so you just have to taste them to find the right amount +- I wrote down a lot of the recipes when my extract wasn't very strong yet, so you + may need to put in a lot less than I wrote down diff --git a/recipes/desserts/general_materials/title b/recipes/desserts/general_materials/title @@ -0,0 +1 @@ +General Materials diff --git a/recipes/desserts/general_materials/vanilla_extract.md b/recipes/desserts/general_materials/vanilla_extract.md @@ -0,0 +1,9 @@ +#### Vanilla Extract + +- Ingredients + + 1-2 vanilla beans (more is better) + + 0.7 L bottle of vodka +- Instructions + + Slice vanilla beans in half and put into bottle + + Leave bottle for at least one month (preferably several), shaking occasionally + + Get drunk diff --git a/recipes/desserts/general_materials/vanilla_sugar.md b/recipes/desserts/general_materials/vanilla_sugar.md @@ -0,0 +1,13 @@ +#### Vanilla Sugar + +- Ingredients + + 1 vanilla bean + + 500 g sugar +- Instructions + + Cut vanilla bean into small pieces + + Place in coffee grinder together with some sugar and grind until no large pieces remain + + Mix resulting powder with rest of sugar + + Note: The pieces of the vanilla bean may not let themselves be ground well since they are + usually moist still, so you may need to grind them as well as possible, wait for a + few days so the sugar can soak up the water, filter them out with a sieve, and then + grind them again diff --git a/recipes/desserts/misc/chocolate_vanilla_pudding.md b/recipes/desserts/misc/chocolate_vanilla_pudding.md @@ -0,0 +1,14 @@ +#### Chocolate/Vanilla Pudding + +- Ingredients + + 1/4 cup cocoa and 1 tsp vanilla extract OR 2 Tbsp vanilla extract + + 1/4 cup sugar + + 3 cups milk + + 3-4 Tbsp cornstarch (3 is fine for normal eating, but you need more if you want it to be properly thick) +- Instructions + + Mix cocoa/vanilla, sugar, cornstarch, and a bit of milk in a bowl and set aside + + Note: mixing the sugar and cornstarch together well before adding milk helps avoid clumps + + Heat remaining milk until it starts boiling + + Slowly add the cocoa, sugar, and cornstarch mixture + + Keep boiling on low or medium heat for a few minutes, until it thickens + + Pour into bowl and leave to cool diff --git a/recipes/desserts/misc/magic_fudge.md b/recipes/desserts/misc/magic_fudge.md @@ -0,0 +1,11 @@ +#### Magic Fudge + +- Ingredients + + 1 can (~400 g) sweetened condensed milk + + ~140 g biscuits - "Butterkekse", broken into small pieces + + 6 Tbsp cocoa powder + + 3 Tbsp butter +- Instructions + + Heat condensed milk, butter, and cocoa powder + + Cook for ~6 minutes, or until it becomes stringy + + Quickly mix in broken biscuits and put into form diff --git a/recipes/desserts/misc/sago_pudding.md b/recipes/desserts/misc/sago_pudding.md @@ -0,0 +1,12 @@ +#### Sago Pudding + +- Ingredients + + 50 g sago + + 1/2 L milk + + 2 Tbsp sugar + + 1-2 Tbsp vanilla extract (adjust based on strength of extract) +- Instructions + + Boil milk + + Turn down heat and add other ingredients + + Simmer on low heat for 20-30 minutes with pot covered, stirring occasionally + + Leave to cool diff --git a/recipes/desserts/misc/semolina_pudding.md b/recipes/desserts/misc/semolina_pudding.md @@ -0,0 +1,12 @@ +#### Semolina Pudding + +- Ingredients + + 50 g semolina (Hartweizengrieß) + + 1/2 L milk + + 2 Tbsp sugar + + 1-2 Tbsp vanilla extract (adjust based on strength of extract) +- Instructions + + Boil milk + + Turn down heat and add other ingredients + + Simmer on low heat for ~5-10 minutes, stirring frequently + + Leave to cool diff --git a/recipes/desserts/misc/sweet_milk_rice.md b/recipes/desserts/misc/sweet_milk_rice.md @@ -0,0 +1,13 @@ +#### Sweet Milk Rice/Milchreis + +- Ingredients + + 2-3 Tbsp Sugar + + Cinnamon - ~1/8 tsp (just sprinkle on top) + + 1 tsp Vanilla flavoring (adjust based on strength of extract) + + 1 cup Boiled rice + + 1.5-2 cups Milk (depending on whether rice is fresh or already dried out) + + Pinch salt +- Instructions + + Boil ingredients in pot and leave simmering for at least 10 minutes, or until it turns nicely thick + + May need to cover with lid for a while if rice is dried out + + Note: You can do this straight away with dry rice but may need to add more milk and leave it to soak longer diff --git a/recipes/desserts/misc/title b/recipes/desserts/misc/title @@ -0,0 +1 @@ +Miscellaneous diff --git a/recipes/desserts/misc/vanilla_sauce.md b/recipes/desserts/misc/vanilla_sauce.md @@ -0,0 +1,12 @@ +#### Vanilla Sauce + +- Ingredients + + 1/4 cup sugar + + 3 cups milk + + 2 Tbsp cornstarch + + 2 Tbsp vanilla extract +- Instructions + + Same as vanilla pudding, just with less cornstarch + + Note: if you need it to cool down more quickly, cook everything with a little bit of milk + to make a really thick pudding, and then stir in the cold milk quickly - it may not + become as nice but it won't be boiling hot diff --git a/recipes/desserts/pakistani_indian/barfi.md b/recipes/desserts/pakistani_indian/barfi.md @@ -0,0 +1,13 @@ +#### Barfi + +- Ingredients + + 3 L milk (preferably raw) + + 2 pods green cardamom + + 10-11 Tbsp sugar +- Instructions + + Boil milk while stirring every few minutes until enough water has boiled away to turn it into a thick liquid. + + Add ground cardamom seeds and sugar. + + Note: only add sugar and cardamom near the very end (before it turns hard), or it will be more likely to burn. + + Continue simmering on very low flame until it is a thick mass - stir constantly to prevent it from burning. + + Pour into mold and let cool. + + Cut into squares (other shapes are lame). diff --git a/recipes/desserts/pakistani_indian/kulfi.md b/recipes/desserts/pakistani_indian/kulfi.md @@ -0,0 +1,10 @@ +#### Kulfi + +- Ingredients + + 2 L milk + + 5-6 pods cardamom, ground + + 1/3 cup sugar +- Instructions + + Boil milk until it has about 1/3 of the original volume + + Add ground cardamom and sugar, stir well + + Freeze mixture after cooling to room temperature diff --git a/recipes/desserts/pakistani_indian/ras_malai.md b/recipes/desserts/pakistani_indian/ras_malai.md @@ -0,0 +1,16 @@ +#### Ras Malai + +- Ingredients + + 2 L milk + + 5 Tbsp sugar + + 5 pods green cardamom + + Juice from 1 lemon +- Instructions + + Put 1 L milk each into two separate pots and start heating + + Keep one simmering to boil off some of the water while curdling the other one with the lemon juice when it boils + + Strain curdled milk through thin cloth, rinse with cold water, and try to squeeze out as much water as possible + + Form this into ~8-10 balls - it requires a lot of kneeding to get it smooth enough to form proper balls + + Boil these in water for ~5-10 minutes covered with a lid + + While they are boiling, add sugar and cardamom (ground) to the other milk + + Take the balls out of the water and add them to the sweetened milk + + Boil for a few minutes, then leave to cool and eventually refrigerate diff --git a/recipes/desserts/pakistani_indian/title b/recipes/desserts/pakistani_indian/title @@ -0,0 +1 @@ +Pakistani/Indian diff --git a/recipes/desserts/title b/recipes/desserts/title @@ -0,0 +1 @@ +Desserts diff --git a/recipes/main_meals/general_materials/chapati.md b/recipes/main_meals/general_materials/chapati.md @@ -0,0 +1,14 @@ +#### Chapati +(Makes ~2) + +- Ingredients + + 100 g whole wheat flour + + 60 mL water + + Pinch salt (optional) +- Instructions + + Mix flour, salt and water and knead for a few minutes. + + Leave with a cloth on top for 20-30 min. + + Separate into balls. + + Flatten balls with a rolling pin (a lot of extra flour is needed to keep it from sticking). + + Put uncooked chapatis into frying pan one by one; keep pushing down bubbles with a cloth and turning them around. + + Note: The amount of water varies depending on the flour used, so add a little bit at a time diff --git a/recipes/main_meals/general_materials/paneer.md b/recipes/main_meals/general_materials/paneer.md @@ -0,0 +1,12 @@ +#### Paneer + +- Ingredients + + 1 L milk + + Lemon juice or vinegar +- Instructions + + Boil milk + + Add acid and let milk curdle + + Strain through thin cloth and wash to remove sour taste + + Squeeze well to remove water + + Press underneath heavy object for several hours + + Note: Use full cream milk, preferably raw diff --git a/recipes/main_meals/general_materials/rice.md b/recipes/main_meals/general_materials/rice.md @@ -0,0 +1,14 @@ +#### Rice + +- Ingredients + + ~1/2 cup rice per person + + Twice as much water as rice +- Instructions + + Put rice and water into pot, but DO NOT STIR! + + Boil without stirring + + Cover with lid (need good lid; pointless without proper lid) + + If using gas stove, put on very small flame + + If using cast-iron electric stove, turn off but leave pot on hot plate (may need to take off temporarily to prevent from boiling over) + + Leave like this for 20-30 minutes, or until all water has been absorbed by the rice + + IMPORTANT: lid needs to cover well; never stir, or it will burn + + Note: did I forget to mention that you shouldn't stir it? diff --git a/recipes/main_meals/general_materials/title b/recipes/main_meals/general_materials/title @@ -0,0 +1 @@ +General Materials diff --git a/recipes/main_meals/misc/german_pancakes.md b/recipes/main_meals/misc/german_pancakes.md @@ -0,0 +1,22 @@ +#### German Pancakes +(Serves ~1-2; makes ~5-6) + +- Ingredients + + 250g flour - can use maybe 1/4 or so whole wheat flour for making it healthier + + 2 eggs + + 1 pinch salt + + 1 1/2 cups milk + + Oil for frying +- Instructions + + Mix flour and salt together in a bowl + + Mix in milk slowly, taking care to avoid clumping + + Mix in eggs (it may help to mix them separately and break the egg yolks first) + + Make the pancakes by always dumping a ladle of batter into a frying pan, then + tilting it around to make the batter cover the bottom of the pan. + + Notes + * These pancakes are more like French crêpes than the fat American ones. + * The batter has to be quite runny for it to work properly. You may even + need to add more milk. + * If you're using a non-stick pan, you shouldn't need to add oil after + every pancake, just always after making a few. They turn out nicer with + a little oil, though. diff --git a/recipes/main_meals/misc/title b/recipes/main_meals/misc/title @@ -0,0 +1 @@ +Miscellaneous diff --git a/recipes/main_meals/pakistani_indian/0general_notes.md b/recipes/main_meals/pakistani_indian/0general_notes.md @@ -0,0 +1,6 @@ +#### General Notes + +- Cover curries with a lid for a while so they cook properly, but then remove it so there isn't too much water +- The traditional way to prepare garlic and ginger is to grind it into a paste with a mortar and pestle, but + if you don't have one, you can probably get away with just cutting them into very small pieces +- You really should get a mortar and pestle though if you want to get anything proper done... diff --git a/recipes/main_meals/pakistani_indian/achar_gosht.md b/recipes/main_meals/pakistani_indian/achar_gosht.md @@ -0,0 +1,31 @@ +#### Achar Gosht +(Serves 3) + +Image: +[Achar Gosht](#achar_gosht.jpg) + +- Ingredients + + 2 medium onions, chopped + + 4 cloves garlic, ground into paste + + 1 inch ginger, ground into paste + + 1 Tbsp oil + + 1 cup yoghurt + + 1 cup chopped tomatoes (~2 large pieces) + + 1-2 green chilies, chopped + + 500 g beef, cut into bitesize pieces + + 1 tsp nigella seeds + + 1 tsp fennel seeds + + 1 tsp mustard seeds + + 1 tsp salt + + 1 tsp cumin + + 1/4 tsp black pepper + + 2 pods black cardamom + + 2 cloves, ground + + 1 stick cinnamon (a few inches) +- Instructions + + Fry onions in oil until golden + + Add garlic and ginger paste and keep frying briefly + + Add all spices and meat and fry until meat is brown + + Add tomatoes, chilies, and yoghurt + + Simmer with lid closed until meat is tender (the longer the better) + + Simmer with lid open until the mixture isn't too watery anymore diff --git a/recipes/main_meals/pakistani_indian/achari_chicken_pizza.md b/recipes/main_meals/pakistani_indian/achari_chicken_pizza.md @@ -0,0 +1,49 @@ +#### Achari Chicken Pizza +(Serves 2-3) + +Image: +[Achari Chicken Pizza](#achari_chicken_pizza.jpg) + +- Ingredients + + Pizza Dough + * Same as chicken tikka pizza + + Achari Chicken + * 200 g chicken, cut into bitesize pieces + * 1/4 inch ginger, ground into paste + * 2 cloves garlic, ground into paste + * 1 small onion, chopped finely + * 1/4 tsp cumin seeds + * 1/4 tsp mustard seeds + * 1/4 tsp nigella seeds + * 1/4 tsp fennel seeds + * 1/2 cup chopped tomatoes (~1 large tomato) + * 1/3 cup yoghurt + * 1/2-1 green chili, chopped + * 1 Tbsp lemon juice + * 1/2 tsp salt + * 1/2 tsp sugar + * 1 Tbsp vegetable oil + + Other + * 150-200 g grated cheese (I used a mixture of mozzarella and emmentaler) + * Butter for greasing pan +- Instructions + + Pizza Dough + * Same as chicken tikka pizza + + Achari Chicken + * Heat oil and sputter the seeds + * Note: Due to a freak accident of nature, I didn't manage to sputter the seeds when + I tried it, and I'm not sure it's really that important - you could probably even + use ground spices instead of the whole seeds if that's all you have + * Add chopped onion and fry until golden + * Add ginger and garlic paste and keep frying briefly + * Add salt, sugar, and chicken pieces and fry until chicken is brown + * Add chopped tomatoes, chili, yoghurt, and lemon juice + * Simmer on medium heat with lid closed for 10 minutes + * Remove lid and keep simmering until remaining liquid is fairly thick + + Combined + * Grease pan (12x8 inches will do, but you can also go slightly bigger - you can also + take a larger pan and just roll the dough up a bit at the sides instead of getting + the perfect size of pan) and shape dough to fit it + * Spread chicken over dough + * Sprinkle grated cheese on top + * Bake for 20 minutes at 200 degrees celsius diff --git a/recipes/main_meals/pakistani_indian/chicken_curry.md b/recipes/main_meals/pakistani_indian/chicken_curry.md @@ -0,0 +1,24 @@ +#### Chicken Curry +(Serves ~3-4) + +- Ingredients + + 500 g chicken cut into bitesize pieces - bones are better like with chicken karahi + + ~3 cups chopped tomatoes + + 1/2 inch ginger, minced + + 1/2 tsp turmeric + + 1 onion, chopped + + 3 cloves garlic, minced + + 1/2 tsp salt + + 1 1/2 Tbsp oil + + 1/2 tsp garam masala + + 2 green chilies, chopped + + 1/2 tsp coriander powder +- Instructions + + Fry onion until golden. + + Add ginger and garlic paste; keep frying until they are brown as well. + + Add coriander powder, garam masala, turmeric, and salt. + + Add chicken pieces and fry until they start turning brown. + + Add chopped tomatoes and green chilies. + + Simmer on low heat for ~30 min. + + Optionally garnish with cilantro, but shame be upon you if you actually like that. + + Note: Yes, I know this is almost the same as chicken karahi. diff --git a/recipes/main_meals/pakistani_indian/chicken_handi.md b/recipes/main_meals/pakistani_indian/chicken_handi.md @@ -0,0 +1,26 @@ +#### Chicken Handi +(Serves ~3-4) + +- Ingredients + + 500 g chicken cut into bitesize pieces - bones are better like with chicken karahi + + ~1 cup chopped tomatoes + + 2 medium or one large onion, chopped + + 2 cloves garlic, minced + + 1 inch ginger, minced + + 1/2 cup yoghurt + + 1/2 cup cream + + 2 tsp coriander powder + + 1 tsp turmeric powder + + 1 tsp salt + + 1 1/2 Tbsp oil + + 2 tsp garam masala + + 2-4 green chilies, chopped (adjust amount depending on size and desired spicyness) +- Instructions + + Fry onions in oil until golden + + Add ginger and garlic paste; keep frying until they are brown as well (may only need a few seconds) + + Add coriander, turmeric, salt, and garam masala (may need to add a bit of water to keep from burning) + + Add chicken pieces and fry for ~15-30 seconds while constantly stirring + + Add yoghurt, chopped tomatoes, and green chilies + + Simmer on low heat for ~30 min - don't cover with a lid or there will be too much sauce + + Add cream and cook for a few more minutes + + Optionally garnish with cilantro, but shame be upon you if you actually like that diff --git a/recipes/main_meals/pakistani_indian/chicken_jalfrezi.md b/recipes/main_meals/pakistani_indian/chicken_jalfrezi.md @@ -0,0 +1,35 @@ +#### Chicken Jalfrezi +(Serves ~3-4) + +- Ingredients + + Marinade + * 500g boneless chicken, cut into bitesize pieces + * 1 Tbsp yoghurt + * 1 garlic clove (~1/2 tsp) + * ~1/4 inch ginger (~1/2-1 tsp) + * 1/4 tsp turmeric + * 1/4 tsp salt + + Other + * 1 onion, chopped + * 2 cups tomatoes (~4-5 pieces), chopped + * 1 green bell pepper, chopped + * 2 green chilies, chopped + * 2 garlic cloves (~1-2 tsp), ground into paste + * ~1/2 inch ginger (~1-2 tsp), ground into paste + * 1 Tbsp lemon juice + * 1 1/2 Tbsp oil + * 1 tsp salt + * 1/2 tsp turmeric + * 1 tsp cumin powder + * 1 tsp coriander powder + * 1/2 tsp garam masala +- Instructions + + Marinate chicken in marinade for a few hours + + Fry onions in oil until they start turning yellow + + Add garlic and ginger paste, keep frying briefly + + Add marinated chicken and fry until most of the red has disappeared + + Add salt, turmeric, cumin, coriander, and garam masala, and stir well + + Add tomatoes, bell pepper, and chilies and stir well + + Cover with lid on low heat for ~20 minutes, stirring occasionally + + Uncover and simmer for ~25 minutes so it doesn't become too watery + + Add lemon juice and stir well before serving diff --git a/recipes/main_meals/pakistani_indian/chicken_karahi.md b/recipes/main_meals/pakistani_indian/chicken_karahi.md @@ -0,0 +1,25 @@ +#### Chicken Karahi +(Serves ~3-4) + +- Ingredients + + 1 onion, chopped + + 1 1/2 Tbsp oil + + 1 inch ginger, minced with mortar and pestle + + 2 garlic cloves, minced together with ginger in mortar and pestle + + 500 g chicken cut into bitesize pieces - preferably legs because the bones can give a better taste + + 3 cups chopped tomatoes + + 1 tsp cumin powder + + ~4 green chilies, chopped - may need more or less depending on the spicyness of the chilies + + 1 tsp salt + + 1/2 tsp turmeric powder + + 1 tsp garam masala + + 1 tsp coriander powder +- Instructions + + Heat oil in a large pan - optimally an actual karahi, but other pans will do. + + Fry onion pieces until golden. + + Add ginger and garlic mix, keep frying until they also are golden. + + Add cumin, salt, turmeric and garam masala. + + Add chicken and fry until it starts turning brown. + + Add chopped tomatoes and green chilies. + + Simmer on low heat for ~30 min. + + Optionally garnish with cilantro, but shame be upon you if you actually like that. diff --git a/recipes/main_meals/pakistani_indian/chicken_tikka.md b/recipes/main_meals/pakistani_indian/chicken_tikka.md @@ -0,0 +1,28 @@ +#### Chicken Tikka +(Serves ~1-2) + +Image: +[Chicken Tikka](#chicken_tikka.jpg) + +- Ingredients + + 2 chicken leg quarters + + 2 Tbsp yoghurt + + ~1 inch ginger, ground into paste (1 Tbsp ground) + + 2 cloves garlic, ground into paste + + 1 Tbsp lemon juice + + 1 tsp turmeric + + 1 tsp garam masala + + 1 tsp chaat masala + + 1 tsp cumin powder + + 1 tsp coriander powder + + 1/2 tsp chili powder + + 1 tsp salt +- Instructions + + Mix all ingredients and marinate chicken for at least 1 hour (ideally overnight) + + Grill chicken for ~20-30 minutes or bake at 200 C for 40-50 minutes until crispy + * Note: if baking, bake in pan first for 20-30 minutes so it gets cooked through + well, then fry until the marinade has dried. + + Serve with chapati + + Notes + * It needs to be grilled for it to be authentic, but the baked version still tastes okay + * It really needs to be properly done and crispy for it to be good diff --git a/recipes/main_meals/pakistani_indian/chicken_tikka_pizza.md b/recipes/main_meals/pakistani_indian/chicken_tikka_pizza.md @@ -0,0 +1,62 @@ +#### Chicken Tikka Pizza +(Serves 2-3) + +- Ingredients + + Pizza Dough + * 2 cups plain flour + * 2 tsp yeast + * 1 tsp sugar + * 1/2 tsp salt + * 1 Tbsp olive oil + * ~3/4 cups warm water + + Tomato Sauce + * 2 cups chopped tomatoes (~4 large tomatoes) + * 3 cloves garlic, ground into paste + * 1 medium onion, chopped + * 1 tsp paprika powder + * 1 tsp oregano + * 1 tsp basil + * 1 tsp salt + * 1/2 tsp sugar + * 1 Tbsp vegetable oil + + Chicken + * 200 g boneless chicken, cut into bitesize pieces + * 1/4-1/2 inch ginger, ground into paste + * 2 cloves garlic, ground into paste + * 1 green chili, ground into paste (together with ginger and garlic) + * 2 Tbsp yoghurt + * 1 Tbsp lemon juice + * 1 Tbsp tandoori masala + * 1/2 tsp salt + * 1 Tbsp vegetable oil + + Other + * 100-150 g grated cheese (I used Emmentaler, but do whatever you want) + * Butter for greasing pan + * Other toppings, e.g. mushrooms (optional) +- Instructions + + Chicken + * Marinate chicken for 1 hour in all ingredients except for oil + * Fry in oil for 10-15 minutes, until the liquid from the marinade has evaporated + * Note: If you want to do this properly, you should grill the chicken, but this is + easier to do in a normal home... + + Pizza Dough + * Put flour into bowl + * Create mould in the middle and add sugar, yeast, and enough warm water to fill the mould + * Leave for 10 minutes, until the water starts bubbling + * Add salt, olive oil, and the rest of the water and knead well + (you may need to adjust the amount of water or add more flour) + * Leave to rise for 30-60 minutes + + Tomato Sauce + * Fry onions in oil until golden + * Add garlic paste and fry briefly + * Add tomatoes and other ingredients + * Simmer for ~30 minutes, stirring occasionally, until it becomes fairly thick + * Note: You may want to either blanche the tomatoes or blend them so you don't + have pieces of skin in the sauce, although I personally don't mind too much + + Combined + * Grease pan (about 13x9 in. or something like that - my first one was about 12.5x10.5...; + I guess a 6 in. round pan would work too) and shape dough to fit into it + * Add tomato sauce on top and spread until the dough is completely covered + * Add chicken pieces (and optionally other toppings) + * Sprinkle grated cheese on top + * Bake for 20 minutes at 200 degrees celsius diff --git a/recipes/main_meals/pakistani_indian/dal.md b/recipes/main_meals/pakistani_indian/dal.md @@ -0,0 +1,45 @@ +#### Dal +(Serves 2-3) + +Image: +[Dal](#dal_mixed.jpg) + +- Ingredients + + 1/2 cup red lentils (they turn yellow when cooked) + + 1 1/2 cups water + + 1 small onion + + 2 garlic cloves + + 1/2 inch ginger + + ~1 tsp salt + + 1/4 tsp cumin + + 1/2 tsp turmeric + + 1/2 tsp coriander + + 1 bay leaf + + 2 large tomatoes (~1 cup when cut into pieces) + + Chili or pepper to taste + + Oil for frying + + For tadka (optional): + * 1/2 tsp cumin seeds + * 1/2 tsp coarsely ground pepper + * 1 garlic clove + * 1/2 tsp mustard seeds +- Instructions + + Boil the lentils like rice, but with three times as much water as + lentils (by volume) + ([Image](#dal_lentils.jpg)) + + Cut the onion, garlic, and ginger into small pieces + + Mash the garlic and ginger up with a mortar and pestle, if available + + Fry the onion until light brown, then add the garlic and ginger paste + + Fry for a bit longer, then add the tomatoes and all spices except + for the tadka ones + ([Image](#dal_vegetables.jpg)) + + After everything is cooked well (~20 minutes), mix with the lentils + (the lentils should soak up all the water; if not, figure out + what you're going to do...) + + For the (optional) tadka, heat oil very hot in a pot with a lid, + then tilt the pot so the oil collects on one side, add the tadka + spices (cut the garlic clove beforehand), quickly close the lid, + and wait until the seeds stop sputtering. The sputtered seeds and + oil can then be mixed together + with the rest of the dal. + + Serve with rice or chapati or whatever. diff --git a/recipes/main_meals/pakistani_indian/keema_karela.md b/recipes/main_meals/pakistani_indian/keema_karela.md @@ -0,0 +1,27 @@ +#### Keema Karela +(Serves ~4) + +- Ingredients + + 1 onion, chopped + + 2 garlic cloves, ground into paste + + 1 inch ginger, ground into paste + + 250 g minced beef + + 2 cups chopped tomatoes (~4 tomatoes) + + 2 green chilies, chopped + + 1 kg Karela + + 1 tsp cumin + + 1/2 tsp turmeric + + 1 tsp garam masala + + 1 tsp coriander powder + + 1 tsp salt + + 2-3 Tbsp oil +- Instructions + + Remove seeds from karela and cut into small pieces + + Fry karela pieces with 1-2 Tbsp oil until brown, set aside + + Fry onions with 1 Tbsp oil until brown + + Add ginger and garlic paste + + Add cumin, turmeric, garam masala, coriander, and salt + + Add minced beef and fry well + + Add fried karela pieces, tomatoes, and green chilies + + Simmer with lid on pot for ~15 minutes + + Remove lid and keep cooking until mixture is fairly dry diff --git a/recipes/main_meals/pakistani_indian/keema_muttar.md b/recipes/main_meals/pakistani_indian/keema_muttar.md @@ -0,0 +1,25 @@ +#### Keema Muttar +(Serves ~4-6) + +- Ingredients + + 500g minced lamb (or beef) + + 400-500g peas + + 1 large onion, chopped + + 4 cloves garlic, ground into paste + + 1 inch ginger, ground into paste (~3-4 tsp) + + 2-4 green chilies, chopped + + 1 tsp turmeric + + 2 tsp cumin powder + + 2 tsp garam masala + + 2 tsp salt + + 4-6 tomatoes (~2 cups), chopped + + 1 1/2 Tbsp oil + + 1 cup water (if serving with rice) +- Instructions + + Fry onions in oil until they start turning brown + + Add garlic and ginger paste, continue frying briefly + + Add turmeric, cumin, garam masala, and salt and mix well + + Add minced meat and fry well, making sure to break apart any big pieces + + Add tomatoes, chilies, and peas + + If serving with rice, add 1 cup of water (rice requires more sauce than chapatis) + + Cover with lid and simmer for 20-30 minutes diff --git a/recipes/main_meals/pakistani_indian/kofta_curry.md b/recipes/main_meals/pakistani_indian/kofta_curry.md @@ -0,0 +1,38 @@ +#### Kofta Curry + +- Ingredients + + Meatballs + * 1 tsp ginger paste + * 1 pod black cardamom (the seeds ground in a mortar & pestle) + * 1 tsp coriander + * 2 cloves, ground + * 1/4 tsp ground nutmeg + * 1/4 tsp ground cinnamon + * 1/2 tsp red chili powder + * 1/2 tsp salt + * 1 egg + * 1 tsp ground cumin + * 500 g ground beef + * Several boiled eggs (optional) + * 1 Tbsp oil + + Sauce + * 1 onion, cut into rings or chopped + * 2 cloves garlic, ground into paste + * 1 inch ginger, ground into paste + * 1 green chili + * 2 tsp ground coriander + * 6 tomatoes, chopped (~3 cups) + * 1 tsp salt (or to taste) + * 1/2 cup yoghurt + * 1/2 tsp garam masala + * 1 black cardamom + * 1 Tbsp oil +- Instructions + + Mix all meatball ingredients except for boiled eggs and oil together + + Either form small meatballs or cut eggs in half and form meatballs around them + + Fry meatballs in oil, set aside + + Fry onions in oil until light brown + + Add garlic and ginger paste + + Add coriander, salt, and garam masala + + Add tomatoes, green chili, and yoghurt, simmer for 15 minutes with lid on pot + + Add meatballs to sauce and simmer for 15 more minutes with pot uncovered so water can evaporate diff --git a/recipes/main_meals/pakistani_indian/mombai_biryani.md b/recipes/main_meals/pakistani_indian/mombai_biryani.md @@ -0,0 +1,30 @@ +#### Mombai Biryani + +- Ingredients + + 2 - 2 1/2 cups rice + + 400 g beef or chicken in small pieces ("Geschnetzeltes") + + ~250 g potatoes (2-3 pieces), cut into thin slices + + 1 large onion, chopped + + 3 cloves garlic, ground into paste + + 1 inch ginger, ground into paste + + 1/2 cup yoghurt + + 1 tsp garam masala + + 1 tsp salt + + 1-2 green chilies, cut into small pieces + + 2 Tbsp oil +- Instructions + + Fry onion until golden in 1 Tbsp of oil + + Add garlic and ginger paste, keep frying briefly + + Add salt and garam masala, stir, and add meat pieces + + Fry meat well and then add yoghurt and chilies + + If using beef, add extra water and cook with lid on for ~30 minutes in order to tenderize it + + Cook until most water has evaporated (it should just be a sort of paste), set aside + + Fry potato slices in remaining Tbsp of oil until slightly brown (use low heat for this so they don't burn) + + Make rice, but don't leave it too long because it might get too mushy later + + Layer the rice, meat mixture, and potato slices (keep adding layers until you run out) + + Leave on extremely low heat for ~5 minutes without stirring + + Remove from heat and leave to steam for 15 minutes + + Notes + * Other vegetables can be added (e.g. peas) + * The layering isn't too important, but apparently that's how it's done traditionally + * The meat mixture can also be pressure cooked in order to tenderize the meat diff --git a/recipes/main_meals/pakistani_indian/muttar_paneer.md b/recipes/main_meals/pakistani_indian/muttar_paneer.md @@ -0,0 +1,28 @@ +#### Muttar Paneer +(Serves 3) + +- Ingredients + + 1 large or 2-3 small onions, chopped + + 2 cups chopped tomatoes (~4 pieces) + + 2-3 cloves garlic, ground into paste + + 1 inch ginger, ground into paste + + ~200 g paneer (from 1-2 liters milk), cut into 1-2 cm cubes + + 1-2 green chilies, chopped + + 250 g peas + + 1 cup water + + 1 Tbsp oil + + 1 tsp cumin + + 1 tsp coriander + + 1/2 tsp turmeric + + 1 tsp salt + + 1 tsp garam masala +- Instructions + + Fry onions in oil until golden + + Add garlic and ginger paste, fry briefly + + Add all spices, tomatoes, chilies, peas, and water + + Simmer with closed lid for 10-15 minutes + + Add paneer cubes and keep simmering for 10 minutes + + Remove lid and keep simmering for 5-10 minutes + + Notes + * If serving with chapati, add less water and simmer longer with lid open + * The paneer cubes can be fried/deep-fried as well, but I've never tried it diff --git a/recipes/main_meals/pakistani_indian/scrambled_egg_curry.md b/recipes/main_meals/pakistani_indian/scrambled_egg_curry.md @@ -0,0 +1,25 @@ +#### Scrambled Egg Curry +(Serves 3-4) + +- Ingredients + + 1 large or 2-3 small onions, chopped into small pieces + + 2 cups chopped tomatoes (~4 pieces) + + 2 cloves garlic, ground into paste + + 1 inch ginger, ground into paste + + 1-2 green chilies, chopped + + 4 eggs + + 1 tsp garam masala + + 1 tsp salt + + 1/2 tsp turmeric + + 1/2 tsp cumin + + 1/2 tsp coriander powder + + 1 Tbsp oil +- Instructions + + Fry onions in oil until soft + + Add garlic and ginger paste and keep frying briefly + + Add green chilies, tomatoes, and all spices + + Simmer on medium heat for 10-15 minutes with closed lid + + Remove lid and keep simmering until excess water has evaporated + + Mix eggs together in bowl and add to pot + + Keep cooking/frying until eggs are well done (the mixture should be fairly dry) + + Serve with chapatis diff --git a/recipes/main_meals/pakistani_indian/shami_kebab.md b/recipes/main_meals/pakistani_indian/shami_kebab.md @@ -0,0 +1,28 @@ +#### Shami Kebab +(Serves ~4) + +- Ingredients + + 500 g minced beef/lamb + + 2 tsp coriander + + 1 tsp turmeric + + 1/2 tsp chili powder + + Pinch cinnamon + + 1 pod black cardamom, ground (just the seeds inside) + + 2 cloves, ground + + 1 Tbsp gram flour + + 1-2 tsp salt + + 1/2 cup yoghurt (optional - adds a lot of liquid, so you may need to cook it longer or add more gram flour) + + Oil - for frying, use as much as you need + + 1 onion, chopped into very small pieces + + 2 cloves garlic, ground into paste + + 1/2 inch ginger, ground into paste + + Squirt of lemon juice +- Instructions + + Mix meat, all spices, and yoghurt (if you want yoghurt) + + Fry onions until light brown, add ginger and garlic paste, keep frying briefly + + Mix meat mixture with fried onione, garlic, and ginger, and cook for 10-15 minutes, until most liquid has evaporated + + Let mixture cool, add squirt of lemon juice, and knead well + + Form into small balls and fry by pressing balls into thin, round patties in the frying pan + + Notes + * I heard the patties can be coated with egg and bread crumbs before frying, but mine fell apart way too easily + * If there is too much liquid left in the mixture, the patties will fall apart too easily diff --git a/recipes/main_meals/pakistani_indian/talihui_murghi.md b/recipes/main_meals/pakistani_indian/talihui_murghi.md @@ -0,0 +1,22 @@ +#### Talihui Murghi/Spicy Fried Chicken +(Serves ~4) + +- Ingredients + + 500 g chicken breast, cut into bitesize pieces + + Juice from one lemon (several tablespoons) + + 1 large onion, chopped + + 2 Tbst oil + + 1 inch ginger, ground into paste + + 2 garlic cloves, ground into paste + + 1 tsp ground cumin + + 2 tsp ground coriander + + 1 tsp garam masala + + 1 tsp salt + + 1/2 tsp chili powder +- Instructions + + Marinate chicken pieces in lemon juice for 1 hour + + Fry onion in oil until slightly golden + + Add ginger and garlic paste and fry briefly + + Add chicken pieces (drain leftover lemon juice first) and fry for 10-15 minutes on medium heat + + Add all spices and continue frying for 10 minutes + + Serve with chapatis diff --git a/recipes/main_meals/pakistani_indian/title b/recipes/main_meals/pakistani_indian/title @@ -0,0 +1 @@ +Pakistani/Indian diff --git a/recipes/main_meals/title b/recipes/main_meals/title @@ -0,0 +1 @@ +Main Meals diff --git a/recipes/sauces/onion_sauce.md b/recipes/sauces/onion_sauce.md @@ -0,0 +1,35 @@ +#### Onion Sauce +(1 Portion) + +Image: +[Onion Sauce](#onion_sauce.jpg) + +- Ingredients + + 1 medium onion + + 1 Tbsp oil/fat + + 1 Tbsp flour + + 150 mL water + + 1/8 tsp salt (or to taste) +- Instructions + + Chop onions and place in pot with oil. I just chop them + into small pieces, but some people like to chop them + into rings instead. Do whatever you want (within limits). + ([Image](#onion_sauce_onions_raw.jpg)) + + Fry onions on medium heat for 35-45 minutes. + Do not be tempted to turn up the heat - it is necessary + to fry them very slowly in order for them to turn brown + properly instead of just burning. In fact, you may need + to turn down the heat a bit after a while. + You only need to stir occasionally, though, so this is + something that can be done while reading a book or doing + something else. + ([Image](#onion_sauce_onions_done.jpg)) + + Add flour and stir until it is mixed well with the onions. + ([Image](#onion_sauce_flour.jpg)) + + Add water and salt and stir well. + ([Image](#onion_sauce_water.jpg)) + + Boil/simmer on medium heat for 10-15 minutes or until it + has reached the desired thickness. + + Optionally blend it with an immersion blender. I haven't + actually done this yet because I like the onion pieces, + but some people do it. diff --git a/recipes/sauces/title b/recipes/sauces/title @@ -0,0 +1 @@ +Sauces diff --git a/recipes/spice_mixes/chaat_masala.md b/recipes/spice_mixes/chaat_masala.md @@ -0,0 +1,22 @@ +#### Chaat Masala + +Image: +[Chaat Masala](#chaat_masala.jpg) + +- Ingredients + + 1 Tbsp cumin seeds + + 1 tsp coriander seeds + + 1/2 tsp fennel seeds + + 1/2 tsp dried mint + + 2 tsp black salt (kala namak) + + 1 Tbsp mango (amchoor) powder + + 1/2 tsp black pepper, preferably whole + + 1 tsp Kashmiri chili powder + + 1/2 tsp ginger powder +- Instructions + + Roast cumin, coriander, and fennel one after another in a pan until they turn slightly more brown + + Combine roasted seeds with other spices and grind to a fine powder in a spice grinder or something similar + + Notes + * This recipe is supposed to include asafoetida powder, but I didn't have any, so I may update it + at a later date + * Roasting the seeds is always better, but it will work with pre-ground spices as well diff --git a/recipes/spice_mixes/lebkuchen_spice.md b/recipes/spice_mixes/lebkuchen_spice.md @@ -0,0 +1,41 @@ +#### Lebkuchen Spice + +Image: +[Lebkuchen Spice](#lebkuchen_spice.jpg) + +- Ingredients + + 8 tsp (15g) cinnamon + + 2 tsp (2g) cloves + + 1 tsp (1g) allspice + + 1 tsp (1g) coriander + + 1/2 tsp (1g) cardamom (only the seeds, don't include the shells) + + 1 tsp (1g) ginger powder + FIXME: tsp is wrong for nutmeg! + + 1/4 tsp (1/2g) ground nutmeg (possibly increase if using pre-ground since that isn't nearly as strong) + + 1/4 tsp (1/2g) mace powder + + ~2 1/2 pieces (2g) star anise (whole "star", not just seeds) + + 1/2 tsp (1g) dried orange zest + + 1/2 tsp (1g) dried lemon zest + + 1 tsp (1g) fennel seeds +- Instructions + + Simply grind all spices together using a spice grinder or something similar + + Notes + * Everything always tastes better when whole seeds are used, but you should be able to + replace the spices with pre-ground versions as well (I actually used pre-ground + coriander when I made this). Pre-ground cardamom is utterly horrible, though. + * There has been some confusion regarding the teaspoon measurements, since they can be + done using the seeds or pre-ground spices, resulting in differing amounts of actual + spice. If I remember correctly, I originally measured cloves, allspice, cardamom, + and fennel using the whole seeds. Note that the measurements aren't very exact, + for instance, since the allspice seeds are fairly large, I just filled the teaspoon + and had them go a bit over the top. I measured cinnamon, ginger, orange zest, lemon + zest, coriander, nutmeg, and mace as powder, although there shouldn't be much of a + difference for the coriander. One important detail is that I used freshly ground + nutmeg, which is much stronger than the pre-ground versions. I mainly did it this way + because those are the formats I had each of the spices in. Ideally, whole seeds should + be used as much as possible, as already mentioned in the last note. + * It probably is better to just add orange and/or lemon zest when making the Lebkuchen, + but it's easier to put it directly into the spice. Honestly, this spice can be + changed a lot and still called Lebkuchen spice - back in the day, everyone had their + own special mixture. Just follow your heart. + * On second thought, don't, that's what killed Romeo and Juliet. diff --git a/recipes/spice_mixes/seasoning_salt.md b/recipes/spice_mixes/seasoning_salt.md @@ -0,0 +1,46 @@ +#### Seasoning Salt for French Fries or Fried Potatoes + +Image: +[Seasoning Salt](#seasoning_salt.jpg) + +- Ingredients + + 1 medium onion (~80g, but it doesn't have to be exact) + + 4 Tbsp salt + + 3 Tbsp paprika + + 1/4 tsp black pepper + + ~1 tsp (2g) mace + * I only have whole, dried mace, so I don't know exactly how + much volume it would have as powder. I just used a teaspoon + filled with small pieces of mace, but it probably doesn't + matter too much anyways. + ([Image](#seasoning_salt_mace.jpg)) +- Instructions + + Cut onion into small pieces and place in frying pan without oil. + ([Image](#seasoning_salt_onions_raw.jpg)) + + Fry onion on medium heat for 15-20 minutes, occasionally turning + the pieces, then leave on the hot (but turned off) stove until + cool in order to dry the onion pieces. If a gas stove is used, + it may be necessary to keep a very small flame on since no + further heat comes after it is turned off. + ([Image](#seasoning_salt_onions_dried.jpg)) + * It may be necessary to increase the time depending on + various factors. + * The onion pieces may get fairly dark brown, but they + shouldn't actually get burnt unless the heat is too high + (in the image, they may have gotten a bit too dark + because I accidentally had the stove too hot). + * It's probably possible to dry the onions using an oven as + well, but I just did it with a frying pan and haven't + experimented with other methods. + + Grind dried onion pieces, paprika, pepper, and mace together in + a spice or coffee grinder. + * It might be a good idea to grind the onions alone and leave + the powder to dry for a while since the onion pieces often + will not be perfectly dry. I haven't experimented with this + yet, though. + + Add salt and grind for a few more seconds to mix it properly and + make the salt a bit more fine-grained (the salt I get here is + relatively fine-grained, but I still found it to be a bit coarse + for my taste). + + Note: Even though this seasoning salt is "officially" meant for + french fries, you can dump it on a lot of other things as well. diff --git a/recipes/spice_mixes/title b/recipes/spice_mixes/title @@ -0,0 +1 @@ +Spice Mixes diff --git a/recipes/spreads/hazelnut_chocolate_spread.md b/recipes/spreads/hazelnut_chocolate_spread.md @@ -0,0 +1,15 @@ +#### Hazelnut Chocolate Spread + +- Ingredients + + 100g hazelnuts + + 40g powdered brown sugar + + 20g cocoa powder + + 4tsp vegetable oil (e.g. sunflower) +- Instructions + + Roast the hazelnuts in oven for 10 minutes at 150 degrees Celcius, turning them frequently. + + Let the hazelnuts cool down. + + Turn the hazelnuts into a paste like the peanuts in the recipe above. + + Add sugar, cocoa powder, and vegetable oil to hazelnut paste and mix through well in blender. + * Note: you can use normal white sugar as well, but it will probably make it sweeter than + the brown sugar. Make sure that the sugar is powdered well, since it won't be + able to dissolve properly in the mixture as it is oil-based. diff --git a/recipes/spreads/peanut_butter.md b/recipes/spreads/peanut_butter.md @@ -0,0 +1,24 @@ +#### Peanut Butter + +- Ingredients + + 1kg peanuts + + 7g (~1tsp) salt + + 100g (~10tsp) powdered sugar -> FIXME: I saw this again recently and don't understand how it's + supposed to make sense. 100g of sugar is definitely not 10tsp, *maybe* 10Tbsp, but that still + seems like a lot. I can't test it, though, at the moment, so I don't know what the correct + amount is. +- Instructions + + Roast the peanuts in oven at 150 degrees Celsius, frequently turning them around until brown. + + Let the peanuts cool down. + + Put small (~250g) portions of peanuts into blender with some of the sugar and salt + + Blend while constantly pushing down the sides with a wooden spoon, or, preferably, something flat + * Note: this will only work with a good quality blender - the cheap ones can burn out or + simply don't have enough power do blend the peanuts properly. It can take quite a while + until the peanuts actually turn into a paste - if you don't keep pushing the sides down, + the blender won't have anything to cut since everything will be stuck to the sides. If + you're lucky, you may have a blender where the blades don't go all the way to the sides, + so you can carefully push down on the sides while it's running, but if that isn't possible, + you may just have to keep turning it off and on again to push everything down. It is also + possible to do this with an electric coffee grinder, it just may take a very long time. + When using a coffee grinder, watch out that you don't burn out the motor. + + Mix all the small portions of peanut butter together in a bowl so the salt and sugar are evenly spread. diff --git a/recipes/spreads/title b/recipes/spreads/title @@ -0,0 +1 @@ +Spreads diff --git a/recipes/title b/recipes/title @@ -0,0 +1 @@ +Recipes diff --git a/sauces.md b/sauces.md @@ -1,36 +0,0 @@ -title:Sauces - -#### Onion Sauce (1 Portion) - -Image: -[Onion Sauce](images/onion_sauce.jpg) - -- Ingredients - + 1 medium onion - + 1 Tbsp oil/fat - + 1 Tbsp flour - + 150 mL water - + 1/8 tsp salt (or to taste) -- Instructions - + Chop onions and place in pot with oil. I just chop them - into small pieces, but some people like to chop them - into rings instead. Do whatever you want (within limits). - ([Image](images/onion_sauce_onions_raw.jpg)) - + Fry onions on medium heat for 35-45 minutes. - Do not be tempted to turn up the heat - it is necessary - to fry them very slowly in order for them to turn brown - properly instead of just burning. In fact, you may need - to turn down the heat a bit after a while. - You only need to stir occasionally, though, so this is - something that can be done while reading a book or doing - something else. - ([Image](images/onion_sauce_onions_done.jpg)) - + Add flour and stir until it is mixed well with the onions. - ([Image](images/onion_sauce_flour.jpg)) - + Add water and salt and stir well. - ([Image](images/onion_sauce_water.jpg)) - + Boil/simmer on medium heat for 10-15 minutes or until it - has reached the desired thickness. - + Optionally blend it with an immersion blender. I haven't - actually done this yet because I like the onion pieces, - but some people do it. diff --git a/spice_mixes.md b/spice_mixes.md @@ -1,115 +0,0 @@ -title:Spice Mixes - -## Spice Mixes - -#### Chaat Masala - -Image: -[Chaat Masala](images/chaat_masala.jpg) - -- Ingredients - + 1 Tbsp cumin seeds - + 1 tsp coriander seeds - + 1/2 tsp fennel seeds - + 1/2 tsp dried mint - + 2 tsp black salt (kala namak) - + 1 Tbsp mango (amchoor) powder - + 1/2 tsp black pepper, preferably whole - + 1 tsp Kashmiri chili powder - + 1/2 tsp ginger powder -- Instructions - + Roast cumin, coriander, and fennel one after another in a pan until they turn slightly more brown - + Combine roasted seeds with other spices and grind to a fine powder in a spice grinder or something similar - + Notes - * This recipe is supposed to include asafoetida powder, but I didn't have any, so I may update it - at a later date - * Roasting the seeds is always better, but it will work with pre-ground spices as well - -#### Lebkuchen Spice - -Image: -[Lebkuchen Spice](images/lebkuchen_spice.jpg) - -- Ingredients - + 8 tsp (15g) cinnamon - + 2 tsp (2g) cloves - + 1 tsp (1g) allspice - + 1 tsp (1g) coriander - + 1/2 tsp (1g) cardamom (only the seeds, don't include the shells) - + 1 tsp (1g) ginger powder - FIXME: tsp is wrong for nutmeg! - + 1/4 tsp (1/2g) ground nutmeg (possibly increase if using pre-ground since that isn't nearly as strong) - + 1/4 tsp (1/2g) mace powder - + ~2 1/2 pieces (2g) star anise (whole "star", not just seeds) - + 1/2 tsp (1g) dried orange zest - + 1/2 tsp (1g) dried lemon zest - + 1 tsp (1g) fennel seeds -- Instructions - + Simply grind all spices together using a spice grinder or something similar - + Notes - * Everything always tastes better when whole seeds are used, but you should be able to - replace the spices with pre-ground versions as well (I actually used pre-ground - coriander when I made this). Pre-ground cardamom is utterly horrible, though. - * There has been some confusion regarding the teaspoon measurements, since they can be - done using the seeds or pre-ground spices, resulting in differing amounts of actual - spice. If I remember correctly, I originally measured cloves, allspice, cardamom, - and fennel using the whole seeds. Note that the measurements aren't very exact, - for instance, since the allspice seeds are fairly large, I just filled the teaspoon - and had them go a bit over the top. I measured cinnamon, ginger, orange zest, lemon - zest, coriander, nutmeg, and mace as powder, although there shouldn't be much of a - difference for the coriander. One important detail is that I used freshly ground - nutmeg, which is much stronger than the pre-ground versions. I mainly did it this way - because those are the formats I had each of the spices in. Ideally, whole seeds should - be used as much as possible, as already mentioned in the last note. - * It probably is better to just add orange and/or lemon zest when making the Lebkuchen, - but it's easier to put it directly into the spice. Honestly, this spice can be - changed a lot and still called Lebkuchen spice - back in the day, everyone had their - own special mixture. Just follow your heart. - * On second thought, don't, that's what killed Romeo and Juliet. - -#### Seasoning Salt for French Fries or Fried Potatoes - -Image: -[Seasoning Salt](images/seasoning_salt.jpg) - -- Ingredients - + 1 medium onion (~80g, but it doesn't have to be exact) - + 4 Tbsp salt - + 3 Tbsp paprika - + 1/4 tsp black pepper - + ~1 tsp (2g) mace - * I only have whole, dried mace, so I don't know exactly how - much volume it would have as powder. I just used a teaspoon - filled with small pieces of mace, but it probably doesn't - matter too much anyways. - ([Image](images/seasoning_salt_mace.jpg)) -- Instructions - + Cut onion into small pieces and place in frying pan without oil. - ([Image](images/seasoning_salt_onions_raw.jpg)) - + Fry onion on medium heat for 15-20 minutes, occasionally turning - the pieces, then leave on the hot (but turned off) stove until - cool in order to dry the onion pieces. If a gas stove is used, - it may be necessary to keep a very small flame on since no - further heat comes after it is turned off. - ([Image](images/seasoning_salt_onions_dried.jpg)) - * It may be necessary to increase the time depending on - various factors. - * The onion pieces may get fairly dark brown, but they - shouldn't actually get burnt unless the heat is too high - (in the image, they may have gotten a bit too dark - because I accidentally had the stove too hot). - * It's probably possible to dry the onions using an oven as - well, but I just did it with a frying pan and haven't - experimented with other methods. - + Grind dried onion pieces, paprika, pepper, and mace together in - a spice or coffee grinder. - * It might be a good idea to grind the onions alone and leave - the powder to dry for a while since the onion pieces often - will not be perfectly dry. I haven't experimented with this - yet, though. - + Add salt and grind for a few more seconds to mix it properly and - make the salt a bit more fine-grained (the salt I get here is - relatively fine-grained, but I still found it to be a bit coarse - for my taste). - + Note: Even though this seasoning salt is "officially" meant for - french fries, you can dump it on a lot of other things as well. diff --git a/spreads.md b/spreads.md @@ -1,42 +0,0 @@ -title:Spreads - -## Spreads - -#### Peanut Butter -- Ingredients - + 1kg peanuts - + 7g (~1tsp) salt - + 100g (~10tsp) powdered sugar -> FIXME: I saw this again recently and don't understand how it's - supposed to make sense. 100g of sugar is definitely not 10tsp, *maybe* 10Tbsp, but that still - seems like a lot. I can't test it, though, at the moment, so I don't know what the correct - amount is. -- Instructions - + Roast the peanuts in oven at 150 degrees Celsius, frequently turning them around until brown. - + Let the peanuts cool down. - + Put small (~250g) portions of peanuts into blender with some of the sugar and salt - + Blend while constantly pushing down the sides with a wooden spoon, or, preferably, something flat - * Note: this will only work with a good quality blender - the cheap ones can burn out or - simply don't have enough power do blend the peanuts properly. It can take quite a while - until the peanuts actually turn into a paste - if you don't keep pushing the sides down, - the blender won't have anything to cut since everything will be stuck to the sides. If - you're lucky, you may have a blender where the blades don't go all the way to the sides, - so you can carefully push down on the sides while it's running, but if that isn't possible, - you may just have to keep turning it off and on again to push everything down. It is also - possible to do this with an electric coffee grinder, it just may take a very long time. - When using a coffee grinder, watch out that you don't burn out the motor. - + Mix all the small portions of peanut butter together in a bowl so the salt and sugar are evenly spread. - -#### Hazelnut Chocolate Spread -- Ingredients - + 100g hazelnuts - + 40g powdered brown sugar - + 20g cocoa powder - + 4tsp vegetable oil (e.g. sunflower) -- Instructions - + Roast the hazelnuts in oven for 10 minutes at 150 degrees Celcius, turning them frequently. - + Let the hazelnuts cool down. - + Turn the hazelnuts into a paste like the peanuts in the recipe above. - + Add sugar, cocoa powder, and vegetable oil to hazelnut paste and mix through well in blender. - * Note: you can use normal white sugar as well, but it will probably make it sweeter than - the brown sugar. Make sure that the sugar is powdered well, since it won't be - able to dissolve properly in the mixture as it is oil-based.