recipes.md (39869B)
1 # Recipes 2 3 Changelog (Incomplete): 4 2018-12-22 5 Added Chaat Masala, Lebkuchen Spice, and Lebkuchen 6 2018-12-27 7 Added Elisenlebkuchen, Whole Wheat Rye Sourdough and Bread, and Chicken Tikka 8 2019-01-04 9 Fixed typos in Elisenlebkuchen recipe 10 Modified Chicken Tikka recipe and instructions 11 2019-04-16 12 Modified instructions for Chicken Tikka to mention frying 13 2019-04-28 14 Modified ingredients for Chicken Tikka 15 Added Peanut Butter and Hazelnut Chocolate Spread 16 2019-06-01 17 Added Low-Carb Bread 18 2019-07-11 19 Modified instructions for Spelt Bread 20 2019-07-19 21 Modified instructions for German Pancakes 22 23 ## NOTE: THIS IS A WORK IN PROGRESS 24 25 #### Random Notes 26 - Don't ever use pre-ground cardamom; only use cardamom pods that you grind 27 yourself - open the pods and grind the black seeds inside 28 - There are different types of cardamom - green and black; the green pods 29 are generally used for sweet dishes and the black ones for savoury dishes, 30 but both can be opened and have seeds inside that can be crushed easily 31 32 ## Spice Mixes 33 34 #### Chaat Masala 35 - Ingredients 36 + 1 Tbsp cumin seeds 37 + 1 tsp coriander seeds 38 + 1/2 tsp fennel seeds 39 + 1/2 tsp dried mint 40 + 2 tsp black salt (kala namak) 41 + 1 Tbsp mango (amchoor) powder 42 + 1/2 tsp black pepper, preferably whole 43 + 1 tsp Kashmiri chili powder 44 + 1/2 tsp ginger powder 45 - Instructions 46 + Roast cumin, coriander, and fennel one after another in a pan until they turn slightly more brown 47 + Combine roasted seeds with other spices and grind to a fine powder in a spice grinder or something similar 48 + Notes 49 * This recipe is supposed to include asafoetida powder, but I didn't have any, so I may update it 50 at a later date 51 * Roasting the seeds is always better, but it will work with pre-ground spices as well 52 53 #### Lebkuchen Spice 54 - Ingredients 55 + 8 tsp (15g) cinnamon 56 + 2 tsp (2g) cloves 57 + 1 tsp (1g) allspice 58 + 1 tsp (1g) coriander 59 + 1/2 tsp (1g) cardamom (only the seeds, don't include the shells) 60 + 1 tsp (1g) ginger powder 61 + 1/4 tsp (1/2g) ground nutmeg (possibly increase if using pre-ground since that isn't nearly as strong) 62 + 1/4 tsp (1/2g) mace powder 63 + ~2 1/2 pieces (2g) star anise (whole "star", not just seeds) 64 + 1/2 tsp (1g) dried orange zest 65 + 1/2 tsp (1g) dried lemon zest 66 + 1 tsp (1g) fennel seeds 67 - Instructions 68 + Simply grind all spices together using a spice grinder or something similar 69 + Notes 70 * Everything always tastes better when whole seeds are used, but you should be able to 71 replace the spices with pre-ground versions as well (I actually used pre-ground 72 coriander when I made this). Pre-ground cardamom is utterly horrible, though. 73 * It probably is better to just add orange and/or lemon zest when making the Lebkuchen, 74 but it's easier to put it directly into the spice. Honestly, this spice can be 75 changed a lot and still called Lebkuchen spice - back in the day, everyone had their 76 own special mixture. Just follow your heart. 77 * On second thought, don't, that's what killed Romeo and Juliet. 78 79 ## Spreads 80 81 #### Peanut Butter 82 - Ingredients 83 + 1kg peanuts 84 + 7g (~1tsp) salt 85 + 100g (~10tsp) powdered sugar 86 - Instructions 87 + Roast the peanuts in oven at 150 degrees Celsius, frequently turning them around until brown. 88 + Let the peanuts cool down. 89 + Put small (~250g) portions of peanuts into blender with some of the sugar and salt 90 + Blend while constantly pushing down the sides with a wooden spoon, or, preferably, something flat 91 * Note: this will only work with a good quality blender - the cheap ones can burn out or 92 simply don't have enough power do blend the peanuts properly. It can take quite a while 93 until the peanuts actually turn into a paste - if you don't keep pushing the sides down, 94 the blender won't have anything to cut since everything will be stuck to the sides. If 95 you're lucky, you may have a blender where the blades don't go all the way to the sides, 96 so you can carefully push down on the sides while it's running, but if that isn't possible, 97 you may just have to keep turning it off and on again to push everything down. It is also 98 possible to do this with an electric coffee grinder, it just may take a very long time. 99 When using a coffee grinder, watch out that you don't burn out the motor. 100 + Mix all the small portions of peanut butter together in a bowl so the salt and sugar are evenly spread. 101 102 #### Hazelnut Chocolate Spread 103 - Ingredients 104 + 100g hazelnuts 105 + 40g powdered brown sugar 106 + 20g cocoa powder 107 + 4tsp vegetable oil (e.g. sunflower) 108 - Instructions 109 + Roast the hazelnuts in oven for 10 minutes at 150 degrees Celcius, turning them frequently. 110 + Let the hazelnuts cool down. 111 + Turn the hazelnuts into a paste like the peanuts in the recipe above. 112 + Add sugar, cocoa powder, and vegetable oil to hazelnut paste and mix through well in blender. 113 * Note: you can use normal white sugar as well, but it will probably make it sweeter than 114 the brown sugar. Make sure that the sugar is powdered well, since it won't be 115 able to dissolve properly in the mixture as it is oil-based. 116 117 ## Beverages 118 119 #### Hot Cocoa 120 - Ingredients 121 + 1/3 cup sugar 122 + 1/3 cup cocoa 123 + 1/4 tsp salt 124 + 2 cups water 125 + 4 cups milk 126 + 1/2 tsp vanilla extract 127 + Cinnamon to taste 128 - Instructions 129 + Mix sugar, cocoa, salt, and water. Heat until boiling. 130 + Boil for 2 minutes. 131 + Stir in milk. Heat but do not boil. 132 + Add vanilla and cinnamon. 133 134 #### Lemon Sirup for Tea 135 - Ingredients 136 + Same amount of sugar and finely sliced lemons/limes (usually 1kg each) 137 - Instructions 138 + Mix sugar and sliced lemons. 139 + Leave standing for several days, shaking/mixing occasionally. 140 + Separate the sirup from the lemon peels. 141 + Mix with water to make tea. 142 143 #### Chai 144 - Ingredients 145 + 500 mL water 146 + 500 mL milk 147 + 3 pods green cardamom 148 + 2 tsp loose-leaf black tea 149 + 6 tsp sugar 150 + Pinch of salt 151 - Instructions 152 + Boil water, tea, sugar, salt, and ground cardamon seeds. 153 + Add milk after it starts boiling. 154 + Heat up again and bring to a boil. 155 + Strain into teapot. 156 157 ## Desserts 158 159 ### General Materials 160 161 #### General Notes 162 - All vanilla-based recipes need to be adjusted to the strength of the vanilla extract, 163 so you just have to taste them to find the right amount 164 - I wrote down a lot of the recipes when my extract wasn't very strong yet, so you 165 may need to put in a lot less than I wrote down 166 167 #### Vanilla Extract 168 - Ingredients 169 + 1-2 vanilla beans (more is better) 170 + 0.7 L bottle of vodka 171 - Instructions 172 + Slice vanilla beans in half and put into bottle 173 + Leave bottle for at least one month (preferably several), shaking occasionally 174 + Get drunk 175 176 #### Vanilla Sugar 177 - Ingredients 178 + 1 vanilla bean 179 + 500 g sugar 180 - Instructions 181 + Cut vanilla bean into small pieces 182 + Place in coffee grinder together with some sugar and grind until no large pieces remain 183 + Mix resulting powder with rest of sugar 184 + Note: The pieces of the vanilla bean may not let themselves be ground well since they are 185 usually moist still, so you may need to grind them as well as possible, wait for a 186 few days so the sugar can soak up the water, filter them out with a sieve, and then 187 grind them again 188 189 ### Pakistani/Indian 190 191 #### Barfi 192 - Ingredients 193 + 3 L milk (preferably raw) 194 + 2 pods green cardamom 195 + 10-11 Tbsp sugar 196 - Instructions 197 + Boil milk while stirring every few minutes until enough water has boiled away to turn it into a thick liquid. 198 + Add ground cardamom seeds and sugar. 199 + Note: only add sugar and cardamom near the very end (before it turns hard), or it will be more likely to burn. 200 + Continue simmering on very low flame until it is a thick mass - stir constantly to prevent it from burning. 201 + Pour into mold and let cool. 202 + Cut into squares (other shapes are lame). 203 204 #### Ras Malai 205 - Ingredients 206 + 2 L milk 207 + 5 Tbsp sugar 208 + 5 pods green cardamom 209 + Juice from 1 lemon 210 - Instructions 211 + Put 1 L milk each into two separate pots and start heating 212 + Keep one simmering to boil off some of the water while curdling the other one with the lemon juice when it boils 213 + Strain curdled milk through thin cloth, rinse with cold water, and try to squeeze out as much water as possible 214 + Form this into ~8-10 balls - it requires a lot of kneeding to get it smooth enough to form proper balls 215 + Boil these in water for ~5-10 minutes covered with a lid 216 + While they are boiling, add sugar and cardamom (ground) to the other milk 217 + Take the balls out of the water and add them to the sweetened milk 218 + Boil for a few minutes, then leave to cool and eventually refrigerate 219 220 #### Kulfi 221 - Ingredients 222 + 2 L milk 223 + 5-6 pods cardamom, ground 224 + 1/3 cup sugar 225 - Instructions 226 + Boil milk until it has about 1/3 of the original volume 227 + Add ground cardamom and sugar, stir well 228 + Freeze mixture after cooling to room temperature 229 230 ### Other 231 232 #### Magic Fudge 233 - Ingredients 234 + 1 can (~400 g) sweetened condensed milk 235 + ~140 g biscuits - "Butterkekse", broken into small pieces 236 + 6 Tbsp cocoa powder 237 + 3 Tbsp butter 238 - Instructions 239 + Heat condensed milk, butter, and cocoa powder 240 + Cook for ~6 minutes, or until it becomes stringy 241 + Quickly mix in broken biscuits and put into form 242 243 #### Sweet Milk Rice/Milchreis 244 - Ingredients 245 + 2-3 Tbsp Sugar 246 + Cinnamon - ~1/8 tsp (just sprinkle on top) 247 + 1 tsp Vanilla flavoring (adjust based on strength of extract) 248 + 1 cup Boiled rice 249 + 1.5-2 cups Milk (depending on whether rice is fresh or already dried out) 250 + Pinch salt 251 - Instructions 252 + Boil ingredients in pot and leave simmering for at least 10 minutes, or until it turns nicely thick 253 + May need to cover with lid for a while if rice is dried out 254 + Note: You can do this straight away with dry rice but may need to add more milk and leave it to soak longer 255 256 #### Chocolate/Vanilla Pudding 257 - Ingredients 258 + 1/4 cup cocoa and 1 tsp vanilla extract OR 2 Tbsp vanilla extract 259 + 1/4 cup sugar 260 + 3 cups milk 261 + 3-4 Tbsp cornstarch (3 is fine for normal eating, but you need more if you want it to be properly thick) 262 - Instructions 263 + Mix cocoa/vanilla, sugar, cornstarch, and a bit of milk in a bowl and set aside 264 + Note: mixing the sugar and cornstarch together well before adding milk helps avoid clumps 265 + Heat remaining milk until it starts boiling 266 + Slowly add the cocoa, sugar, and cornstarch mixture 267 + Keep boiling on low or medium heat for a few minutes, until it thickens 268 + Pour into bowl and leave to cool 269 270 #### Semolina Pudding 271 - Ingredients 272 + 50 g semolina (Hartweizengrieß) 273 + 1/2 L milk 274 + 2 Tbsp sugar 275 + 1-2 Tbsp vanilla extract (adjust based on strength of extract) 276 - Instructions 277 + Boil milk 278 + Turn down heat and add other ingredients 279 + Simmer on low heat for ~5-10 minutes, stirring frequently 280 + Leave to cool 281 282 #### Sago Pudding 283 - Ingredients 284 + 50 g sago 285 + 1/2 L milk 286 + 2 Tbsp sugar 287 + 1-2 Tbsp vanilla extract (adjust based on strength of extract) 288 - Instructions 289 + Boil milk 290 + Turn down heat and add other ingredients 291 + Simmer on low heat for 20-30 minutes with pot covered, stirring occasionally 292 + Leave to cool 293 294 #### Vanilla Sauce 295 - Ingredients 296 + 1/4 cup sugar 297 + 3 cups milk 298 + 2 Tbsp cornstarch 299 + 2 Tbsp vanilla extract 300 - Instructions 301 + Same as vanilla pudding, just with less cornstarch 302 + Note: if you need it to cool down more quickly, cook everything with a little bit of milk 303 to make a really thick pudding, and then stir in the cold milk quickly - it may not 304 become as nice but it won't be boiling hot 305 306 ## Main Meals 307 308 ### General Materials 309 310 #### Rice 311 - Ingredients 312 + ~1/2 cup rice per person 313 + Twice as much water as rice 314 - Instructions 315 + Put rice and water into pot, but DO NOT STIR! 316 + Boil without stirring 317 + Cover with lid (need good lid; pointless without proper lid) 318 + If using gas stove, put on very small flame 319 + 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) 320 + Leave like this for 20-30 minutes, or until all water has been absorbed by the rice 321 + IMPORTANT: lid needs to cover well; never stir, or it will burn 322 + Note: did I forget to mention that you shouldn't stir it? 323 324 #### Chapati (Makes ~2) 325 - Ingredients 326 + 100 g whole wheat flour 327 + 60 mL water 328 + Pinch salt (optional) 329 - Instructions 330 + Mix flour, salt and water and knead for a few minutes. 331 + Leave with a cloth on top for 20-30 min. 332 + Separate into balls. 333 + Flatten balls with a rolling pin (a lot of extra flour is needed to keep it from sticking). 334 + Put uncooked chapatis into frying pan one by one; keep pushing down bubbles with a cloth and turning them around. 335 + Note: The amount of water varies depending on the flour used, so add a little bit at a time 336 337 #### Paneer 338 - Ingredients 339 + 1 L milk 340 + Lemon juice or vinegar 341 - Instructions 342 + Boil milk 343 + Add acid and let milk curdle 344 + Strain through thin cloth and wash to remove sour taste 345 + Squeeze well to remove water 346 + Press underneath heavy object for several hours 347 + Note: Use full cream milk, preferably raw 348 349 ### Pakistani/Indian 350 351 #### General Notes 352 - Cover curries with a lid for a while so they cook properly, but then remove it so there isn't too much water 353 - The traditional way to prepare garlic and ginger is to grind it into a paste with a mortar and pestle, but 354 if you don't have one, you can probably get away with just cutting them into very small pieces 355 - You really should get a mortar and pestle though if you want to get anything proper done... 356 357 #### Chicken Karahi (Serves ~3-4) 358 - Ingredients 359 + 1 onion, chopped 360 + 1 1/2 Tbsp oil 361 + 1 inch ginger, minced with mortar and pestle 362 + 2 garlic cloves, minced together with ginger in mortar and pestle 363 + 500 g chicken cut into bitesize pieces - preferably legs because the bones can give a better taste 364 + 3 cups chopped tomatoes 365 + 1 tsp cumin powder 366 + ~4 green chilies, chopped - may need more or less depending on the spicyness of the chilies 367 + 1 tsp salt 368 + 1/2 tsp turmeric powder 369 + 1 tsp garam masala 370 + 1 tsp coriander powder 371 - Instructions 372 + Heat oil in a large pan - optimally an actual karahi, but other pans will do. 373 + Fry onion pieces until golden. 374 + Add ginger and garlic mix, keep frying until they also are golden. 375 + Add cumin, salt, turmeric and garam masala. 376 + Add chicken and fry until it starts turning brown. 377 + Add chopped tomatoes and green chilies. 378 + Simmer on low heat for ~30 min. 379 + Optionally garnish with cilantro, but shame be upon you if you actually like that. 380 381 #### Chicken Curry (Serves ~3-4) 382 - Ingredients 383 + 500 g chicken cut into bitesize pieces - bones are better like with chicken karahi 384 + ~3 cups chopped tomatoes 385 + 1/2 inch ginger, minced 386 + 1/2 tsp turmeric 387 + 1 onion, chopped 388 + 3 cloves garlic, minced 389 + 1/2 tsp salt 390 + 1 1/2 Tbsp oil 391 + 1/2 tsp garam masala 392 + 2 green chilies, chopped 393 + 1/2 tsp coriander powder 394 - Instructions 395 + Fry onion until golden. 396 + Add ginger and garlic paste; keep frying until they are brown as well. 397 + Add coriander powder, garam masala, turmeric, and salt. 398 + Add chicken pieces and fry until they start turning brown. 399 + Add chopped tomatoes and green chilies. 400 + Simmer on low heat for ~30 min. 401 + Optionally garnish with cilantro, but shame be upon you if you actually like that. 402 + Note: Yes, I know this is almost the same as chicken karahi. 403 404 #### Chicken Handi (Serves ~3-4) 405 - Ingredients 406 + 500 g chicken cut into bitesize pieces - bones are better like with chicken karahi 407 + ~1 cup chopped tomatoes 408 + 2 medium or one large onion, chopped 409 + 2 cloves garlic, minced 410 + 1 inch ginger, minced 411 + 1/2 cup yoghurt 412 + 1/2 cup cream 413 + 2 tsp coriander powder 414 + 1 tsp turmeric powder 415 + 1 tsp salt 416 + 1 1/2 Tbsp oil 417 + 2 tsp garam masala 418 + 2-4 green chilies, chopped (adjust amount depending on size and desired spicyness) 419 - Instructions 420 + Fry onions in oil until golden 421 + Add ginger and garlic paste; keep frying until they are brown as well (may only need a few seconds) 422 + Add coriander, turmeric, salt, and garam masala (may need to add a bit of water to keep from burning) 423 + Add chicken pieces and fry for ~15-30 seconds while constantly stirring 424 + Add yoghurt, chopped tomatoes, and green chilies 425 + Simmer on low heat for ~30 min - don't cover with a lid or there will be too much sauce 426 + Add cream and cook for a few more minutes 427 + Optionally garnish with cilantro, but shame be upon you if you actually like that 428 429 #### Chicken Jalfrezi (Serves ~3-4) 430 - Ingredients 431 + Marinade 432 * 500g boneless chicken, cut into bitesize pieces 433 * 1 Tbsp yoghurt 434 * 1 garlic clove (~1/2 tsp) 435 * ~1/4 inch ginger (~1/2-1 tsp) 436 * 1/4 tsp turmeric 437 * 1/4 tsp salt 438 + Other 439 * 1 onion, chopped 440 * 2 cups tomatoes (~4-5 pieces), chopped 441 * 1 green bell pepper, chopped 442 * 2 green chilies, chopped 443 * 2 garlic cloves (~1-2 tsp), ground into paste 444 * ~1/2 inch ginger (~1-2 tsp), ground into paste 445 * 1 Tbsp lemon juice 446 * 1 1/2 Tbsp oil 447 * 1 tsp salt 448 * 1/2 tsp turmeric 449 * 1 tsp cumin powder 450 * 1 tsp coriander powder 451 * 1/2 tsp garam masala 452 - Instructions 453 + Marinate chicken in marinade for a few hours 454 + Fry onions in oil until they start turning yellow 455 + Add garlic and ginger paste, keep frying briefly 456 + Add marinated chicken and fry until most of the red has disappeared 457 + Add salt, turmeric, cumin, coriander, and garam masala, and stir well 458 + Add tomatoes, bell pepper, and chilies and stir well 459 + Cover with lid on low heat for ~20 minutes, stirring occasionally 460 + Uncover and simmer for ~25 minutes so it doesn't become too watery 461 + Add lemon juice and stir well before serving 462 463 #### Keema Muttar (Serves ~4-6) 464 - Ingredients 465 + 500g minced lamb (or beef) 466 + 400-500g peas 467 + 1 large onion, chopped 468 + 4 cloves garlic, ground into paste 469 + 1 inch ginger, ground into paste (~3-4 tsp) 470 + 2-4 green chilies, chopped 471 + 1 tsp turmeric 472 + 2 tsp cumin powder 473 + 2 tsp garam masala 474 + 2 tsp salt 475 + 4-6 tomatoes (~2 cups), chopped 476 + 1 1/2 Tbsp oil 477 + 1 cup water (if serving with rice) 478 - Instructions 479 + Fry onions in oil until they start turning brown 480 + Add garlic and ginger paste, continue frying briefly 481 + Add turmeric, cumin, garam masala, and salt and mix well 482 + Add minced meat and fry well, making sure to break apart any big pieces 483 + Add tomatoes, chilies, and peas 484 + If serving with rice, add 1 cup of water (rice requires more sauce than chapatis) 485 + Cover with lid and simmer for 20-30 minutes 486 487 #### Keema Karela (Serves ~4) 488 - Ingredients 489 + 1 onion, chopped 490 + 2 garlic cloves, ground into paste 491 + 1 inch ginger, ground into paste 492 + 250 g minced beef 493 + 2 cups chopped tomatoes (~4 tomatoes) 494 + 2 green chilies, chopped 495 + 1 kg Karela 496 + 1 tsp cumin 497 + 1/2 tsp turmeric 498 + 1 tsp garam masala 499 + 1 tsp coriander powder 500 + 1 tsp salt 501 + 2-3 Tbsp oil 502 - Instructions 503 + Remove seeds from karela and cut into small pieces 504 + Fry karela pieces with 1-2 Tbsp oil until brown, set aside 505 + Fry onions with 1 Tbsp oil until brown 506 + Add ginger and garlic paste 507 + Add cumin, turmeric, garam masala, coriander, and salt 508 + Add minced beef and fry well 509 + Add fried karela pieces, tomatoes, and green chilies 510 + Simmer with lid on pot for ~15 minutes 511 + Remove lid and keep cooking until mixture is fairly dry 512 513 #### Kofta Curry 514 - Ingredients 515 + Meatballs 516 * 1 tsp ginger paste 517 * 1 pod black cardamom (the seeds ground in a mortar & pestle) 518 * 1 tsp coriander 519 * 2 cloves, ground 520 * 1/4 tsp ground nutmeg 521 * 1/4 tsp ground cinnamon 522 * 1/2 tsp red chili powder 523 * 1/2 tsp salt 524 * 1 egg 525 * 1 tsp ground cumin 526 * 500 g ground beef 527 * Several boiled eggs (optional) 528 * 1 Tbsp oil 529 + Sauce 530 * 1 onion, cut into rings or chopped 531 * 2 cloves garlic, ground into paste 532 * 1 inch ginger, ground into paste 533 * 1 green chili 534 * 2 tsp ground coriander 535 * 6 tomatoes, chopped (~3 cups) 536 * 1 tsp salt (or to taste) 537 * 1/2 cup yoghurt 538 * 1/2 tsp garam masala 539 * 1 black cardamom 540 * 1 Tbsp oil 541 - Instructions 542 + Mix all meatball ingredients except for boiled eggs and oil together 543 + Either form small meatballs or cut eggs in half and form meatballs around them 544 + Fry meatballs in oil, set aside 545 + Fry onions in oil until light brown 546 + Add garlic and ginger paste 547 + Add coriander, salt, and garam masala 548 + Add tomatoes, green chili, and yoghurt, simmer for 15 minutes with lid on pot 549 + Add meatballs to sauce and simmer for 15 more minutes with pot uncovered so water can evaporate 550 551 #### Talihui Murghi/Spicy Fried Chicken (Serves ~4) 552 - Ingredients 553 + 500 g chicken breast, cut into bitesize pieces 554 + Juice from one lemon (several tablespoons) 555 + 1 large onion, chopped 556 + 2 Tbst oil 557 + 1 inch ginger, ground into paste 558 + 2 garlic cloves, ground into paste 559 + 1 tsp ground cumin 560 + 2 tsp ground coriander 561 + 1 tsp garam masala 562 + 1 tsp salt 563 + 1/2 tsp chili powder 564 - Instructions 565 + Marinate chicken pieces in lemon juice for 1 hour 566 + Fry onion in oil until slightly golden 567 + Add ginger and garlic paste and fry briefly 568 + Add chicken pieces (drain leftover lemon juice first) and fry for 10-15 minutes on medium heat 569 + Add all spices and continue frying for 10 minutes 570 + Serve with chapatis 571 572 #### Shami Kebab (Serves ~4) 573 - Ingredients 574 + 500 g minced beef/lamb 575 + 2 tsp coriander 576 + 1 tsp turmeric 577 + 1/2 tsp chili powder 578 + Pinch cinnamon 579 + 1 pod black cardamom, ground (just the seeds inside) 580 + 2 cloves, ground 581 + 1 Tbsp gram flour 582 + 1-2 tsp salt 583 + 1/2 cup yoghurt (optional - adds a lot of liquid, so you may need to cook it longer or add more gram flour) 584 + Oil - for frying, use as much as you need 585 + 1 onion, chopped into very small pieces 586 + 2 cloves garlic, ground into paste 587 + 1/2 inch ginger, ground into paste 588 + Squirt of lemon juice 589 - Instructions 590 + Mix meat, all spices, and yoghurt (if you want yoghurt) 591 + Fry onions until light brown, add ginger and garlic paste, keep frying briefly 592 + Mix meat mixture with fried onione, garlic, and ginger, and cook for 10-15 minutes, until most liquid has evaporated 593 + Let mixture cool, add squirt of lemon juice, and knead well 594 + Form into small balls and fry by pressing balls into thin, round patties in the frying pan 595 + Notes 596 * I heard the patties can be coated with egg and bread crumbs before frying, but mine fell apart way too easily 597 * If there is too much liquid left in the mixture, the patties will fall apart too easily 598 599 #### Mombai Biryani 600 - Ingredients 601 + 2 - 2 1/2 cups rice 602 + 400 g beef or chicken in small pieces ("Geschnetzeltes") 603 + ~250 g potatoes (2-3 pieces), cut into thin slices 604 + 1 large onion, chopped 605 + 3 cloves garlic, ground into paste 606 + 1 inch ginger, ground into paste 607 + 1/2 cup yoghurt 608 + 1 tsp garam masala 609 + 1 tsp salt 610 + 1-2 green chilies, cut into small pieces 611 + 2 Tbsp oil 612 - Instructions 613 + Fry onion until golden in 1 Tbsp of oil 614 + Add garlic and ginger paste, keep frying briefly 615 + Add salt and garam masala, stir, and add meat pieces 616 + Fry meat well and then add yoghurt and chilies 617 + If using beef, add extra water and cook with lid on for ~30 minutes in order to tenderize it 618 + Cook until most water has evaporated (it should just be a sort of paste), set aside 619 + Fry potato slices in remaining Tbsp of oil until slightly brown (use low heat for this so they don't burn) 620 + Make rice, but don't leave it too long because it might get too mushy later 621 + Layer the rice, meat mixture, and potato slices (keep adding layers until you run out) 622 + Leave on extremely low heat for ~5 minutes without stirring 623 + Remove from heat and leave to steam for 15 minutes 624 + Notes 625 * Other vegetables can be added (e.g. peas) 626 * The layering isn't too important, but apparently that's how it's done traditionally 627 * The meat mixture can also be pressure cooked in order to tenderize the meat 628 629 #### Scrambled Egg Curry (Serves 3-4) 630 - Ingredients 631 + 1 large or 2-3 small onions, chopped into small pieces 632 + 2 cups chopped tomatoes (~4 pieces) 633 + 2 cloves garlic, ground into paste 634 + 1 inch ginger, ground into paste 635 + 1-2 green chilies, chopped 636 + 4 eggs 637 + 1 tsp garam masala 638 + 1 tsp salt 639 + 1/2 tsp turmeric 640 + 1/2 tsp cumin 641 + 1/2 tsp coriander powder 642 + 1 Tbsp oil 643 - Instructions 644 + Fry onions in oil until soft 645 + Add garlic and ginger paste and keep frying briefly 646 + Add green chilies, tomatoes, and all spices 647 + Simmer on medium heat for 10-15 minutes with closed lid 648 + Remove lid and keep simmering until excess water has evaporated 649 + Mix eggs together in bowl and add to pot 650 + Keep cooking/frying until eggs are well done (the mixture should be fairly dry) 651 + Serve with chapatis 652 653 #### Muttar Paneer (Serves 3) 654 - Ingredients 655 + 1 large or 2-3 small onions, chopped 656 + 2 cups chopped tomatoes (~4 pieces) 657 + 2-3 cloves garlic, ground into paste 658 + 1 inch ginger, ground into paste 659 + ~200 g paneer (from 1-2 liters milk), cut into 1-2 cm cubes 660 + 1-2 green chilies, chopped 661 + 250 g peas 662 + 1 cup water 663 + 1 Tbsp oil 664 + 1 tsp cumin 665 + 1 tsp coriander 666 + 1/2 tsp turmeric 667 + 1 tsp salt 668 + 1 tsp garam masala 669 - Instructions 670 + Fry onions in oil until golden 671 + Add garlic and ginger paste, fry briefly 672 + Add all spices, tomatoes, chilies, peas, and water 673 + Simmer with closed lid for 10-15 minutes 674 + Add paneer cubes and keep simmering for 10 minutes 675 + Remove lid and keep simmering for 5-10 minutes 676 + Notes 677 * If serving with chapati, add less water and simmer longer with lid open 678 * The paneer cubes can be fried/deep-fried as well, but I've never tried it 679 680 #### Achar Gosht (Serves 3) 681 - Ingredients 682 + 2 medium onions, chopped 683 + 4 cloves garlic, ground into paste 684 + 1 inch ginger, ground into paste 685 + 1 Tbsp oil 686 + 1 cup yoghurt 687 + 1 cup chopped tomatoes (~2 large pieces) 688 + 1-2 green chilies, chopped 689 + 500 g beef, cut into bitesize pieces 690 + 1 tsp nigella seeds 691 + 1 tsp fennel seeds 692 + 1 tsp mustard seeds 693 + 1 tsp salt 694 + 1 tsp cumin 695 + 1/4 tsp black pepper 696 + 2 pods black cardamom 697 + 2 cloves, ground 698 + 1 stick cinnamon (a few inches) 699 - Instructions 700 + Fry onions in oil until golden 701 + Add garlic and ginger paste and keep frying briefly 702 + Add all spices and meat and fry until meat is brown 703 + Add tomatoes, chilies, and yoghurt 704 + Simmer with lid closed until meat is tender (the longer the better) 705 + Simmer with lid open until the mixture isn't too watery anymore 706 707 #### Chicken Tikka Pizza (Serves 2-3) 708 - Ingredients 709 + Pizza Dough 710 * 2 cups plain flour 711 * 2 tsp yeast 712 * 1 tsp sugar 713 * 1/2 tsp salt 714 * 1 Tbsp olive oil 715 * ~3/4 cups warm water 716 + Tomato Sauce 717 * 2 cups chopped tomatoes (~4 large tomatoes) 718 * 3 cloves garlic, ground into paste 719 * 1 medium onion, chopped 720 * 1 tsp paprika powder 721 * 1 tsp oregano 722 * 1 tsp basil 723 * 1 tsp salt 724 * 1/2 tsp sugar 725 * 1 Tbsp vegetable oil 726 + Chicken 727 * 200 g boneless chicken, cut into bitesize pieces 728 * 1/4-1/2 inch ginger, ground into paste 729 * 2 cloves garlic, ground into paste 730 * 1 green chili, ground into paste (together with ginger and garlic) 731 * 2 Tbsp yoghurt 732 * 1 Tbsp lemon juice 733 * 1 Tbsp tandoori masala 734 * 1/2 tsp salt 735 * 1 Tbsp vegetable oil 736 + Other 737 * 100-150 g grated cheese (I used Emmentaler, but do whatever you want) 738 * Butter for greasing pan 739 * Other toppings, e.g. mushrooms (optional) 740 - Instructions 741 + Chicken 742 * Marinate chicken for 1 hour in all ingredients except for oil 743 * Fry in oil for 10-15 minutes, until the liquid from the marinade has evaporated 744 * Note: If you want to do this properly, you should grill the chicken, but this is 745 easier to do in a normal home... 746 + Pizza Dough 747 * Put flour into bowl 748 * Create mould in the middle and add sugar, yeast, and enough warm water to fill the mould 749 * Leave for 10 minutes, until the water starts bubbling 750 * Add salt, olive oil, and the rest of the water and knead well 751 (you may need to adjust the amount of water or add more flour) 752 * Leave to rise for 30-60 minutes 753 + Tomato Sauce 754 * Fry onions in oil until golden 755 * Add garlic paste and fry briefly 756 * Add tomatoes and other ingredients 757 * Simmer for ~30 minutes, stirring occasionally, until it becomes fairly thick 758 * Note: You may want to either blanche the tomatoes or blend them so you don't 759 have pieces of skin in the sauce, although I personally don't mind too much 760 + Combined 761 * Grease pan (about 13x9 in. or something like that - my first one was about 12.5x10.5...; 762 I guess a 6 in. round pan would work too) and shape dough to fit into it 763 * Add tomato sauce on top and spread until the dough is completely covered 764 * Add chicken pieces (and optionally other toppings) 765 * Sprinkle grated cheese on top 766 * Bake for 20 minutes at 200 degrees celsius 767 768 #### Achari Chicken Pizza (Serves 2-3) 769 - Ingredients 770 + Pizza Dough 771 * Same as chicken tikka pizza 772 + Achari Chicken 773 * 200 g chicken, cut into bitesize pieces 774 * 1/4 inch ginger, ground into paste 775 * 2 cloves garlic, ground into paste 776 * 1 small onion, chopped finely 777 * 1/4 tsp cumin seeds 778 * 1/4 tsp mustard seeds 779 * 1/4 tsp nigella seeds 780 * 1/4 tsp fennel seeds 781 * 1/2 cup chopped tomatoes (~1 large tomato) 782 * 1/3 cup yoghurt 783 * 1/2-1 green chili, chopped 784 * 1 Tbsp lemon juice 785 * 1/2 tsp salt 786 * 1/2 tsp sugar 787 * 1 Tbsp vegetable oil 788 + Other 789 * 150-200 g grated cheese (I used a mixture of mozzarella and emmentaler) 790 * Butter for greasing pan 791 - Instructions 792 + Pizza Dough 793 * Same as chicken tikka pizza 794 + Achari Chicken 795 * Heat oil and sputter the seeds 796 * Note: Due to a freak accident of nature, I didn't manage to sputter the seeds when 797 I tried it, and I'm not sure it's really that important - you could probably even 798 use ground spices instead of the whole seeds if that's all you have 799 * Add chopped onion and fry until golden 800 * Add ginger and garlic paste and keep frying briefly 801 * Add salt, sugar, and chicken pieces and fry until chicken is brown 802 * Add chopped tomatoes, chili, yoghurt, and lemon juice 803 * Simmer on medium heat with lid closed for 10 minutes 804 * Remove lid and keep simmering until remaining liquid is fairly thick 805 + Combined 806 * Grease pan (12x8 inches will do, but you can also go slightly bigger - you can also 807 take a larger pan and just roll the dough up a bit at the sides instead of getting 808 the perfect size of pan) and shape dough to fit it 809 * Spread chicken over dough 810 * Sprinkle grated cheese on top 811 * Bake for 20 minutes at 200 degrees celsius 812 813 #### Chicken Tikka (Serves ~1-2) 814 - Ingredients 815 + 2 chicken leg quarters 816 + 2 Tbsp yoghurt 817 + ~1 inch ginger, ground into paste (1 Tbsp ground) 818 + 2 cloves garlic, ground into paste 819 + 1 Tbsp lemon juice 820 + 1 tsp turmeric 821 + 1 tsp garam masala 822 + 1 tsp chaat masala 823 + 1 tsp cumin powder 824 + 1 tsp coriander powder 825 + 1/2 tsp chili powder 826 + 1 tsp salt 827 - Instructions 828 + Mix all ingredients and marinate chicken for at least 1 hour (ideally overnight) 829 + Grill chicken for ~20-30 minutes or bake at 200 C for 40-50 minutes until crispy 830 * Note: if baking, bake in pan first for 20-30 minutes so it gets cooked through 831 well, then fry until the marinade has dried. 832 + Serve with chapati 833 + Notes 834 * It needs to be grilled for it to be authentic, but the baked version still tastes okay 835 * It really needs to be properly done and crispy for it to be good 836 837 ### Other 838 839 #### German Pancakes (Serves ~2) 840 - Ingredients 841 + 250g flour - can use maybe 1/4 or so whole wheat flour for making it healthier 842 + 2 eggs 843 + ~1 tsp (or maybe a bit less) salt 844 + ~1/2 cup milk 845 + Oil for frying 846 - Instructions 847 + Mix flour and salt together in a bowl 848 + Mix in milk slowly, taking care to avoid clumping 849 + Mix in eggs (it may help to mix them separately and break the egg yolks first) 850 + Make pancakes... 851 852 ## Baked Stuff 853 854 #### Spelt (Dinkel) Bread 855 - Ingredients 856 + 500 g whole grain spelt/dinkel flour 857 + 1 pack/cube yeast (a bit less than 1 Tbsp dry yeast) 858 + ~400 mL lukewarm water 859 + 1 tsp salt 860 + 1/3 cup sesame seeds, ground 861 + 1/3 cup linseeds (leinsamen), ground 862 + 1/2 cup sunflower seeds 863 - Instructions 864 + Put flour in bowl, create mould in the middle, and put yeast into the mould 865 + Add just enough water to fill the mould and wait until the yeast starts bubbling (~10 min) 866 + Add salt, all seeds, and the rest of the water, and knead well for 5-10 minutes 867 + Let it sit for 60 minutes, covered with a towel or something of that sort 868 + Knead dough again, put it into bread baking form, and let it sit for about 30 minutes 869 + Optionally use water to smooth the outside of the loaf 870 + Put into oven and bake at 200 C for 60 minutes 871 + Take bread out of form and bake for another 10 minutes 872 + Note: it is possible to make the bread a bit softer by placing a small metal bowl filled with 873 water in the bottom of the oven while the bread is baking 874 875 #### Lebkuchen 876 - Ingredients 877 + 250g honey 878 + 250g sugar 879 + 2 eggs 880 + 500g flour 881 + ~1 1/2 tsp (5g) "Hirschhornsalz" (Baker's ammonia/Ammonium carbonate) 882 + 2 Tbsp Lebkuchen Spice 883 + Chocolate or other glazing 884 - Instructions 885 + Heat honey in small pot 886 + Add sugar and keep heating until it has dissolved 887 + Leave to cool 888 + Combine with 375g flour, eggs, and spice 889 + Leave to rest for one day 890 + Add remaining 125g of flour and Hirschhornsalz 891 + Spread fairly thin on greased baking tray (<1cm thick, maybe around 0.5cm) 892 + Bake at 180 C until it has turned nicely brown (~10-20 min) 893 + Leave to cool, then add whatever glazing you want 894 + Notes 895 * Add the honey-sugar mixture to the flour before it has cooled completely, or it will 896 be almost impossible to get out of the pot 897 * Apparently, it also works with other leavening agents, but I used Hirschhornsalz 898 since that's what's usually used 899 * If the glazing is not chocolate but some sort of sugar mixture, add it when the 900 Lebkuchen is still hot so it dries 901 * You can also add nuts to it. Let your imagination run free, at least within bounds. 902 903 #### Elisenlebkuchen 904 - Ingredients 905 + 2 eggs 906 + 50g sugar 907 + 125g honey 908 + 4-5 tsp Lebkuchen spice 909 + 200g ground almonds 910 + 200g ground hazelnuts 911 + 50g candied lemon peel 912 + 50g candied orange peel 913 + 3/8 tsp Hirschhornsalz 914 + 1/4 tsp salt 915 - Instructions 916 + Mix almonds, hazelnuts, spice, and Hirschhornsalz together and set aside 917 + Beat eggs, sugar, and salt until the mixture is fluffy 918 + Add honey, candied lemon peel, and candied orange peel and mix well 919 * Note: you're not supposed to mix it too much to preserve the fluff, but sometimes it's 920 quite difficult to get the honey and candied peels mixed properly otherwise 921 + Mix in nut mixture 922 + Create patties about 7cm in diameter and 0.5-1cm thick on a tray 923 * Note: it is easiest to form them properly with wet fingers 924 + Leave on tray for at least 1 hour (ideally overnight) 925 + Bake at 150 C for 20-25 minutes, until they are light brown 926 * Warning: watch them carefully, they burn quite easily 927 + Glaze with chocolate or other glazing 928 + Notes 929 * Usually, these are made on top of "Backoblaten" (thin wafer papers for baking), but 930 I am not a huge fan of those 931 932 #### Whole Wheat Rye Sourdough (Initial Creation) 933 - Ingredients 934 + 500g whole wheat rye flour 935 + 500mL water 936 - Instructions 937 + Mix 100g flour with 100mL lukewarm water 938 + Leave for 12 hours in a warm place 939 + Stir well 940 + Leave for another 12 hours in a warm place 941 + Add 100g flour and 100mL lukewarm water and repeat the other steps 942 + Repeat this 3-5 times, the dough should then be ready to use 943 + Notes 944 * The sour/fermented smell is normal, but make sure that the dough doesn't turn green 945 or some other weird color because that means something went wrong 946 947 #### Whole Wheat Rye Sourdough (With Sourdough Starter) 948 - Ingredients 949 + 250g whole wheat rye flour 950 + 250mL lukewarm water 951 + Several tablespoons sourdough starter 952 - Instructions 953 + Mix all ingredients well 954 + Cover loosely with lid and leave to rest in a warm place for 12 hours 955 956 #### Whole Wheat Rye Bread 957 - Ingredients 958 + 500g sourdough 959 + 500g whole wheat rye flour 960 + ~250mL lukewarm water 961 + 2 tsp salt 962 - Instructions 963 + Mix all ingredients and knead well 964 + Fill into bread baking form and leave in a warm place for 12 hours, covered with a cloth 965 * Note: it is best to smoothe the top using wet fingers 966 + Place a small bowl of water in the oven to create steam 967 + Bake at 250 C for 10 minutes 968 + Bake at 200 C for 40 minutes 969 + Remove from form and continue baking for 5-10 minutes 970 + Notes 971 * Always remember to keep a few tablespoons of sourdough for the next time 972 973 #### Low-Carb Bread 974 - Ingredients 975 + 150g yoghurt 976 + 4 eggs 977 + 100g linseeds or linseed flour 978 + 50g sesame seeds or flour 979 + 50g sunflower seeds 980 + 50g almonds or almond flour 981 + 1 pack (16g) baking powder 982 + 1/2-3/4 tsp salt 983 - Instructions 984 + If using whole linseeds, sesame seeds, or almonds, turn them into flour 985 first with e.g. a coffee grinder 986 + Beat eggs in a bowl 987 + Add other ingredients and mix well 988 + Bake for 50 minutes at 150 C 989 + Remove from form and leave on grate in oven with oven door slightly open, 990 until it has cooled (this helps the other sides dry a bit)