RECIPE BOOK
I. BREADS Chapati Ingredients: - White flour - Water Directions: - Sift flour into large bowl. - Form a hole in the center of sifted flour and fill with water. - Mix around with hand, while adding in small amounts of water at a time. - Squeeze and push dough into a giant piece. - Keep kneading dough with hands. - Take a small amount of the dough. Roll into small ball with hands, flatten, and dip in dry flour. - Roll out with rolling pin in small, quick, circular motions. - Once it is nice and thin, throw onto heated skillet. - Let each side heat and puff slightly.
Sweet Potato Chapati Ingredients: - Sweet potato - White potato (optional) - Purple yams (optional) - Flour - Salt to taste Directions: - Peel potatoes and boil until soft. - Once soft, remove from water and mash into a thick paste. - Slowly mix in flour into potato purĂŠe. Add a tsp. of salt. - Once mixed into a dough-like texture, take hand-sized balls of the dough and roll them in flour and flatten with a rolling pin.
Cornbread Roti Ingredients: - 2 tbsp. Corn flour - 4 tbsp. Wheat flour - Vegetable oil - 2 tbsp. Sugar - 1/2 tbsp. baking powder - Egg (optional) - 1 cup Boiled water Directions: - Have a small pot of vegetable oil boiling on stove. - Mix together boiled water and sugar until sugar is dissolved. - Add sugar water to all dry ingredients and mix together with one hand. Be sure to firmly mix, squeezing the ingredients together to make a ball of dough.
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Roll ball of dough onto floured surface. Flatten, and use floured rolling pin to roll dough out and make a thin, flat circle. Carefully lay the thinly rolled dough into the boiling oil. Watch the dough quickly begin to puff up, and then turn over. Remove from oil after roughly 20 seconds. Repeat process for each roti.
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Ready to eat! Enjoy with honey or jam.
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II. MAIN DISHES Vegetable Curry Ingredients: - oil - 1 potato - 1 zucchini - 1 tsp. turmeric powder - 1 tsp. chilli powder - 1 tsp. curry powder - 1 tomato - 1 tbsp. tomato paste - 2 tbsp. curry sauce (ready made) - Salt to taste Directions: - Peel potato and chop into 1cm cubes. - Heat oil in skillet. Add in potato, zucchini and pinch of salt. Fry for about 1 minute. - Add in turmeric, chilli, and curry powder. Fry for about 1 minute. - Add in tomato and tomato ketchup/paste. Fry for another minute, then add in the curry sauce. - Cook for another minute or until potatoes are soft. Ready to serve!
Egg Vegetable Fried Rice Ingredients: 2 tbsp. vegetable oil carrots (cubed) cabbage (shredded) 1 cup white basmati rice 1 egg pinch of salt - 1/2 tsp. white pepper 2 tbsp. soy sauce
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Heat up oil on skillet. When ready, throw in carrots and cabbage. On separate skillet, fry up eggs scrambled style. Once vegetables are ready, add pre-cooked rice. Add in salt, white pepper, soy sauce. Fry for 2 minutes. Mix in fried eggs. Remove from heat and serve.
Dal Ingredients: - Lentils (preferably yellow) - Water - 500g Tomatoes - Onions - Oil - Cumin seeds
- Turmeric - Chilli powder (1 heaping tbsp.) - Garam Masala - Coriander powder (2 heaping tbsp.) - Potatoes
Directions: - Soak lentils overnight. - Boil lentils in a pot for 20 minutes or until soft. - Purée tomatoes in blender with a bit of water until it has a think and smooth consistency. - Chop onions and fry them in a separate pot with cumin seeds. - Add turmeric, chilli and garam masala spices in oil and water. Bring to a simmer. - Add tomato purée gradually, allowing the tomato purée to boil with the ingredients. - Add more water, Kashmiri mirch and salt. - Add in the cooked lentils and boil all together. Stir frequently.
Baingan Bharta (Eggplant) Ingredients: - Oil - Eggplant (sliced) - Onions - Garlic paste - Tomato purĂŠe - Turmeric powder - Chilli powder - Cumin powder - Kashmiri mirch - Salt to taste Directions: - Fry oil. Once hot, add sliced eggplant pieces. Fry for about 30 minutes or until soft and golden brown. - Remove from oil and drain excess oil. - Add chipped onions to leftover oil. Let soften. - Then, add in garlic paste, tomato purĂŠe. - Add the spices and salt. - Add in cooked eggplant.
Rice with tomatoes and spices Ingredients: - Basmati rice - Tomato purĂŠe - Water - Cumin seeds - Mustard oil - Kashmiri mirch - Cardamom (ground) Directions: - Cook rice (1 part rice to 2 parts water). - Fry tomato purĂŠe, cumin seeds and water. Add in Kashmiri mirch. - Remove from heat and mix rice into the tomato mixture. - Add a pinch of cardamom.
Spiced pumpkin purée Ingredients: - Pumpkin - Water - Sugar - Dried mango powder - Whole cumin - Onions (chopped) - Methi seed - Tomato purée - Jagiri
- Garlic paste - Mustard oil - Chilli powder - Turmeric powder - Coriander powder - Garam masala - Kashmiri mirch - Salt
Directions: - Boil pot of chopped pumpkin pieces in water until softened. - Add in sugar and dried mango powder. Blend together, squashing the pumpkin into a purée. Remove from heat. - In a separate pot, fry whole cumin, onions and tomato purée. - Add garlic paste and the remaining spices. Add salt. - Slowly add scoops of the pumpkin mixture and stir continuously until all the ingredients are well blended. - Serve and enjoy!
Aloo (Potato) Ingredients: - Vegetable oil - Tomatoes - Water - Turmeric powder - Chilli powder - Coriander powder
- Cumin powder - Garam Masala powder - Kashmiri mirch - Potatoes - Salt to taste
Directions: - Peel potatoes, then boil and mash them. - Fry tomatoes in oil and add in the water. - Add the spices to the tomato mixture and fry for about 2-3 minutes. - Add in mashed potatoes with more water and boil until it comes to a roaring boil (high heat). - Once most of the water has evaporated, it is ready.
"Potato is the main vegetable in India. Without potato, it is not complete!" - Kaliji, Navdanya Chef�
Green Curry Ingredients: 1 tbsp. oil 1 tsp. green chili paste 1 crushed kaffir lime leaf 1 slice crushed galangal 1 inch cut lemon grass 9 tbsp. coconut milk
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1 handful mixed veggies (use any vegetable you like: eggplant, green beans, squash, kale, carrots, onions) 6 tbsp. water 1 tbsp. mixed light & dark soy sauce 1 tsp. unrefined sugar 3-4 chopped mint or Thai basil leaves
Directions: In the wok, fry up green chili paste, kaffir lime leaf, galangal, lemon grass, 4 tbsp. coconut milk and veggies. Cook until texture of curry is thick then add water, soy sauce, sugar. Stir and cook for roughly 3 minutes on medium heat then add 4 tbsp. of coconut milk & mint or Thai basil leaves. Before serving, add 1 tbsp. coconut milk.
Massaman Curry Ingredients: 1 tbsp. oil 1 tbsp. shredded carrot 1 tbsp. coarsley chopped onion 1 tbsp. chopped tomato 1/2 tsp. red chili paste 1 tsp. curry powder 3 tbsp. water -
8 tbsp. coconut milk 1 tbsp. mixed light & dark soy sauce 2 tsp. sugar 1 small handful of vegetables: steamed sweet potato or pumpkin, chinese cabbage, kale, broccoli, & mushrooms 1 tbsp. prepared tofu 1 tsp. lime juice
Directions: Fry carrots, onion, tomato, red chili paste and curry powder in oil until fragrant. *If necessary, add little water to stop the paste from burning. Add water and coconut milk. Cook until mixture is thick. Add soy sauce, sugar, vegetables and tofu, mix well. Add 2 tbsp. coconut milk. Stir until texture is thick, add lime juice. Before serving, top with full roasted peanuts and 1 tablespoon coconut milk or coconut cream.
Panang Curry Ingredients: 2 tbsp. oil 1 small handful fresh tofu 2 tsp. red chili paste 1 handful each of carrots and onions 1 cup coconut cream or coconut milk 1 handful each of mixed vegetables and mushrooms 1 1/2 tsp. sugar 1 tbsp. soy sauce mixture (or to taste) 1 tsp. cumin 1-2 finely chopped kaffir leaves
Directions: Stir fry fresh tofu in hot oil until brown. Add chili paste, carrots, onions, and coconut cream. While boiling, add mixed vegetables and mushrooms and stir until the liquid has slightly evaporated. Add remaining ingredients and cook until vegetables are soft. Serve with brown rice.
III. SALADS & SAUCES Sprout Salad Ingredients: - Tomatoes - Red Onions - Cucumbers - Sprouts - Radish - Garlic - Olive oil - Lemon juice - Salt and pepper to taste
Directions: Mix all ingredients together & enjoy immediately!
Peanut Sauce Ingredients: sesame oil - 1/2 coarsely chopped tomato 1 tsp. red or Tom Yum chili paste (either one works well) 6 tbsp. coconut milk 1 tbsp. crushed roasted ground peanuts 2 tsp. sugar 1 tsp. of lime juice (I squeezed 1/2 a lime) 1/2 tbsp. of mixed light and dark soy sauce Directions: Turn the flame on high under your wok and add about a tbsp of oil & add the tomatoes and crush them with your spatula. Reduce the heat a little and add your red or Tom Yum chili paste and fry until fragrant. Add coconut milk and crushed peanuts (add more coconut milk if the -
sauce becomes too thick) Once you have the right consistency, which should be a creamy texture, add the sugar, lime juice and soy sauce.
Red & Green Chili Paste Ingredients: 2 tbsp. green or red chili 1 tbsp. each of the following1 Kaffir lime leaf Galangal (Thai ginger) Lemon Grass Onion Garlic Cumin Powder - 1/2 tbsp. of soy bean paste or miso Directions: Blend all ingredients with a mortar and pestle or blender. Blend until all ingredients are completely crushed and a smooth paste has been created.
IV. DESSERTS Apple Pancakes Ingredients: - 1/2 cup Sugar - 2 cups Wheat flour - 1 1/2 cups Water (cold) - 1 Egg - 1 Apple (sliced) - Vegetable oil Directions: - Mix together sugar, flour and egg. Gradually add water, about 1/2 cup at a time, stirring constantly until it has a soupy consistency. - Heat a small amount of oil on skillet (low heat). - Pour batter onto skilled so that you cover the whole pan and you have a thin, round pancake. - Carefully lay the apple slices onto the cooking batter. - Flip over once the first side is cooked. Cook on other side until both sides are a golden-brown.
Black Sticky Rice with Coconut Milk Ingredients: 1/4 cup prepared white sticky rice 1/4 cup prepared black sticky rice 1/2 litter coconut milk 3 tbsp. sugar 1/2 tsp. salt 1 ripened mango, peeled and sliced 1 banana shredded coconut sesame seeds Directions: To prepare sticky rice, mi equal quantities of black and white sticky rice grains and let soak overnight. Steam for 20-30 minutes, preferably in a bamboo steaming basket. -
In a wok, beat and mix together coconut milk, sugar, and salt. Pour half of the contents of the wok into a bowl and set aside. Add sticky rice to wok, stir and let simmer for about two minutes, or until the mixture thickens.
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Serve with the remaining coconut milk and add mango and banana slices. Garnish with shredded coconut and sesame seeds.
V. DRINKS Masala Tea Ingredients: - Milk - Ginger (freshly grated or sliced) - Black cardamom pods - Tulsi leaves - Black tea (loose) - Sugar Black Tea - Lemongrass - - -
Tulsi leaves Ginger (fresh) Black tea (loose)
Directions for both teas: - Boil all ingredients together - Strain and enjoy!
NATURAL DYES Things to know before you start... There are 2 kinds of natural dyes: SUBSTANTIVE dyes do not need mordants to fix to the fiber. ADJECTIVE dyes require a mordant - most plant dyes are adjective dyes. What is a MORDANT? Mordants join the fiber to the dye to permanently fix the colour. - Non-toxic mordants include: Mordanting;
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Alum (aluminum sulfate) Iron (ferrous sulfate) Myrobalan Tannin
1. Weigh out the fiber 2. Measure mordant at 15% weight o fiber 3. Dissolve mordant in a small container 5. Add the dissolved solution to pot with enough water to cover the fiber 6. Slowly bring the temperature to a low simmer for 45 min. 7. Once done, allow 20 min. to cool 8. Rinse thoroughly before submerging into dye pot
Yellow & Red Onion Skins
Directions: Fill large pot with as much water as you would like to make dye with Add in large amount of onion skins, be sure they are all fully submerged in the water Set to medium heat for 8 minutes, then move to low heat and simmer for 1 hour (you should be able to see the water change colour) Turn off heat and let cool Once cooled, strain out the dye into another pot to get rid of all residue from the dyestuff Submerge pre-mordanted fiber into dye pot Slowly bring heat to a low simmer for 1 hour (the longer you leave the fiber simmering in the pot, the darker the colour will come out) Be sure to periodically move fiber within the pot, lifting it up and out with tongs to allow for an even spread of the colour and avoid dye creases Once finished, turn off heat and let cool Once cooled, rinse fiber thoroughly and lay to dry
Turmeric *this is a SUBSTANTIVE dye - does not require mordanting Directions: Fill large pot with as much water as you would like to make dye with Add in 4 tbsp. or more of turmeric Set to medium heat and slowly bring to simmer for 30min. (you should be able to see the water change colour) Turn off heat and let cool Once cooled, strain out the dye into another pot to get rid of all residue from the dyestuff Add in fiber and slowly bring heat to a low simmer for 1 hour (the longer you leave the fiber simmering in the pot, the darker the colour will come out) Be sure to periodically move fiber within the pot, lifting it up and out with tongs to allow for an even spread of the colour and avoid dye creases Once finished, turn off heat and let cool Once cooled, rinse fiber thoroughly and lay to dry
Red Cabbage
Directions: Fill large pot with as much water as you would like to make dye with Add in 1 or 2 red cabbage(s), cut into medium-sized chuanks Set to medium heat and slowly bring to simmer for 30min. (you should be able to see the water change colour) Turn off heat and let cool Once cooled, strain out the dye into another pot to get rid of all residue from the dyestuff Submerge pre-mordanted fiber into dye pot Slowly bring heat to a low simmer for 1 hour (the longer you leave the fiber simmering in the pot, the darker the colour will come out) Be sure to periodically move fiber within the pot, lifting it up and out with tongs to allow for an even spread of the colour and avoid dye creases Once finished, turn off heat and let cool Once cooled, rinse fiber thoroughly and lay to dry
Carrot Tops
Directions: Fill large pot with as much water as you would like to make dye with Add in bushles of carrot tops, enough to fill half the pot Set to medium heat and slowly bring to simmer for 30min. (you should be able to see the water change colour) Turn off heat and let cool Once cooled, strain out the dye into another pot to get rid of all residue from the dyestuff Submerge pre-mordanted fiber into dye pot Slowly bring heat to a low simmer for 1 hour (the longer you leave the fiber simmering in the pot, the darker the colour will come out) Be sure to periodically move fiber within the pot, lifting it up and out with tongs to allow for an even spread of the colour and avoid dye creases Once finished, turn off heat and let cool Once cooled, rinse fiber thoroughly and lay to dry
Seeds and Threads. 2013.