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