commit 773dd5b29de160782bd48121da33d265cfa4cfa8
Author: lumidify <nobody@lumidify.org>
Date: Fri, 27 Mar 2020 15:11:29 +0100
Initial import of old recipes file
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+No, these are not programming recipes, these are actual cooking recipes.
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+# Recipes
+
+ Changelog (Incomplete):
+ 2018-12-22
+ Added Chaat Masala, Lebkuchen Spice, and Lebkuchen
+ 2018-12-27
+ Added Elisenlebkuchen, Whole Wheat Rye Sourdough and Bread, and Chicken Tikka
+ 2019-01-04
+ Fixed typos in Elisenlebkuchen recipe
+ Modified Chicken Tikka recipe and instructions
+ 2019-04-16
+ Modified instructions for Chicken Tikka to mention frying
+ 2019-04-28
+ Modified ingredients for Chicken Tikka
+ Added Peanut Butter and Hazelnut Chocolate Spread
+ 2019-06-01
+ Added Low-Carb Bread
+ 2019-07-11
+ Modified instructions for Spelt Bread
+ 2019-07-19
+ Modified instructions for German Pancakes
+
+## NOTE: THIS IS 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
+
+## Spice Mixes
+
+#### Chaat Masala
+- 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
+- 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
+ + 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.
+ * 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.
+
+## Spreads
+
+#### Peanut Butter
+- Ingredients
+ + 1kg peanuts
+ + 7g (~1tsp) salt
+ + 100g (~10tsp) powdered sugar
+- 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.
+
+## 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.
+
+## 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
+
+## 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)
+- 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)
+- 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)
+- 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
+
+### Other
+
+#### German Pancakes (Serves ~2)
+- Ingredients
+ + 250g flour - can use maybe 1/4 or so whole wheat flour for making it healthier
+ + 2 eggs
+ + ~1 tsp (or maybe a bit less) salt
+ + ~1/2 cup 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 pancakes...
+
+## Baked Stuff
+
+#### 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
+- 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 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.
+
+#### Elisenlebkuchen
+- 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 Wheat Rye Sourdough (Initial Creation)
+- Ingredients
+ + 500g whole wheat 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 Wheat Rye Sourdough (With Sourdough Starter)
+- Ingredients
+ + 250g whole wheat 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 Wheat Rye Bread
+- Ingredients
+ + 500g sourdough
+ + 500g whole wheat 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
+ + 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)
