Food For Peace
1 cup fine whole wheat flour
1/2-3/4 cup warm water
Method:
1. Knead water into flour until a pliable dough forms.
2. Divide dough into 6 balls.
3. Heat frying pan.
4. On a floured surface, roll each ball into a thin round.
5. Place chapati on heated pan.
6. When bubbles appear, bake briefly on other side.
7. Using tongs, place chapati directly over open flame until it puffs up.
8. Flip back and forth until speckled brown.
9. Spread with ghee or butter.
* Yields 6 chapatis.
If you are using an electric cooker:
1. Place frying pan on low-heat burner.
2. Turn a second burner to high.
3. Cover second burner with grill or cooking rack to prevent chapatis having direct
contact with electric fire.
4. When bubbles appear, transfer chapati to rack over hottest burner.
5. Flip over. Bake until puffed up and speckled brown.
Back to recipes list
Sourdough Starter:
1 cup fine whole wheat flour
3/4 cup warm water
Chapati Dough:
2 1/4 cups fine whole wheat flour
2/3 cup warm water
Method:
Sourdough Starter:
1. Knead water into flour until a pliable dough forms.
2. Cover. Leave 24 hours.
Chapati Dough:
1. Mix and mash sourdough starter into warm water until it breaks down completely.
2. Knead in the chapati dough flour until a pliable dough forms.
3. Cover. Leave in a warm place 4 hours.
4. Divide into 12 large balls. Pat with hands into 1/4-inch thick rounds.
5. Dust with flour. Place well-spaced on a floured cloth.
6. Cover rounds with another cloth. Leave 4 hours.
7. Heat frying-pan.
8. Carefully, brush excess flour from risen chapatis. Place on pan.
9. When bubbles appear, turn over and bake briefly on other side.
10. Place chapati directly over flame until inflated.
11. Flip back and forth until speck-led brown.
12. Spread with ghee or butter.
* Yields 12 chapatis.
Back to recipes list
2 cups hot water
1 cup whole wheat grains
3 cups fine whole wheat flour
1 teasp. salt
1/4 cup milk powder
2 Tablesp. melted butter
2/3 cup warm SPROUTED WHEAT WATER. (See Beverage
Recipes.)
1 cup fine whole wheat flour.
Method:
1. Cover whole whet grains with hot water. Soak 6 hours.
2. Boil wheat grains in soak-water 1 minute.
3. Reduce heat. Simmer 10 minutes. Drain.
4. Blend wheat grains and SPROUTED WHEAT WATER until smooth. Puree should be thick.
5. Pour into a bowl.
6. Stir in salt, butter and milk powder.
7. Knead flour into wheat puree until a pliable dough forms.
8. Cover. Set aside in a warm place 3 hours.
9. Heat frying pan.
10. Divide dough into 20 balls.
11. Roll each ball on a floured surface into 5'' round.
12. Brush excess flour from round.
13. Bale on hot frying pan until bubbles appear.
14. Bake briefly on other side.
15. Using tongs, place round directly over flame until it inflates.
16. Flip back and forth until speckled brown.
17. Spread with ghee or butter. Serve hot.
* Yields 20 chapatis.
Back to recipes list
1 cup fine whole wheat flour
1 teasp. ghee, butter or oil
1/2-3/4 cup warm water
ghee or oil for deep-frying
Method:
1. Rub ghee into flour evenly.
2. Knead water into flour until a pliable dough forms.
3. Divide dough into 6 balls.
4. Grease rolling pin and surface with warm ghee.
5. Roll each ball into thin flat rounds.
6. Heat deep-fryer to a moderate temperature.
7. Slip puri into ghee. As puri bubbles and rises to surface, gently press with slotted
spoon until it inflates like a balloon.
8. Fry a few seconds on other side.
9. Drain. Serve hot.
* Yields 6 puris.
Back to recipes list
1 cup white flour
1 teasp. ghee, butter or oil
1 teasp. grated lemon peel
pinch of salt
1/4 cup mashed bananas
warm water, as needed
ghee or oil for deep-frying
Method:
1. Sift flour, salt, and lemon peel.
2. Rub ghee into flour evenly.
3. Knead mashed bananas into flour.
4. Knead warm water into flour until a pliable dough forms.
5. Divide dough into 6 balls.
6. Follow recipe for BASIC PURI starting from instruction ¹2. (Listed in this section.)
* Yields 6 puris.
Back to recipes list
1 1/2 cups white flour
1/2 teasp. salt
1 teasp. tumeric
1 teasp. ghee, butter or oil
1/2 cup warm water
ghee or oil for deep-frying
Method:
1. Sift flour, salt, and tumeric.
2. Rub ghee into flour evenly.
3. Knead mashed bananas into flour.
4. Knead warm water into flour until a pliable dough forms.
5. Divide dough into 8 balls.
6. Follow recipe for BASIC PURI starting from instruction ¹2. (Listed in this section.)
* Yields 8 puris.
Back to recipes list
1 1/2 cups buckwheat flour
1/2 cup cold mashed potatoes
1 Tablesp. ghee
1 teasp. salt
water, enough for bind
ghee or oil for deep-frying
Method:
1. Mix buckwheat flour, mashed potatoes, ghee and salt.
2. Knead in water until a stiff, but not crumbly dough forms.
3. Divide dough into 8 balls.
4. Heat deep-fryer to moderate temperature.
5. Grease dry hands with warm ghee.
6. Pat each ball into a thin round.
7. Slip round into ghee and fry on both sides until it puffs up and becomes dark brown.
8. Drain. Serve hot.
* Yields 8 puris.
Back to recipes list
1 cup fine whole wheat flour
1/2 teasp. salt
1/3 cup warm water
2 Tablesp. butter
ghee or oil for shallow-frying
Method:
1. Sift flour and salt.
2. Knead in water until a pliable dough forms.
3. Divide dough into 6 balls.
4. Slightly grease rolling pin and surface.
5. Flatten balls into 2-inch patties.
6. On bottom half of patty, put a fingertips' amount of butter.
7. Fold round in half from top to bottom, covering butter.
8. On right side of half-moon shape, put another finger-tips' amount of butter.
9. Fold left side of half-moon over right side, forming a triangle and covering butter.
10. Seal unfolded sides of triangle, pressing them between your fingers.
11. Roll the small triangle out into a large, flat one. Butter should not squirt through
dough.
12. Heat frying pan with slight amount of ghee.
13. Place in parathas without overlapping.
14. Brown on both sides.
15. Parathas should be crispy and hollow.
* Yields 6 parathas.
Back to recipes list
Dough:
1 cup fine whole wheat flour
1/2 teasp. salt
1/4 cup warm water
ghee or oil for shallow-frying
Filling:
1 cup mashed potatoes
1 1/2 teasp. salt
1/2 teasp. black pepper
1/4 teasp. tumeric
Method:
1. Sift flour and salt.
2. Knead in water until a pliable dough forms.
3. Divide dough into 6 balls.
4. Grease rolling pin and surface.
5. Roll each ball into a 4-inch diameter round.
6. Dip finger in water and wet slightly around border.
7. Place 1 Tablesp. of filling in center of round.
8. Leave border free of filling.
9. Lay a second round on top.
10. Lay a second round on top.
11. Press edges to seal.
12. Slightly cover bottom of hot frying pan with ghee.
13. Place in paratha. Bake on both sides until brown. Spoon in more ghee as needed.
* Yields 3 parathas.
Back to recipes list
2 1/4 cups white or fine whole wheat flour
1 teasp. bicarbonate soda
1/2 teasp. salt
1 Tablesp. sugar
1/3 cup butter or ghee
2/3 cups yogurt or warm milk
Method:
1. Sift flour, soda, salt and sugar.
2. Rub butter into flour evenly.
3. Knead in yogurt until a pliable dough forms.
4. Peel bark away from a 3-foot green tree branch.
5. Divide dough into 15 balls. Flatten each ball into a patty.
6. Press and wrap one patty around stick 2-inches from end.
7. Hold stick into open fire, not so near to burn dough, but to bake and brown bread all
over.
8. When bread is golden brown and feels hollow when tapped, carefully, slide it off stick.
9. Fill with butter. Serve.
* Yields 15 breads.
variation:
1. Divide dough into 30 balls.
2. Place balls into a greased frying pan or wide, shallow pot. If all balls won't bit,
bake in batches.
3. Cover pot with a loose-fitting lid.
4. When campfire dies down, place frying pan in or near coals.
5. Bake until balls are brown.
* Yields 30 bread balls.
Back to recipes list
3/4 cup cold mashed potatoes
6 Tablesp. water
1 cup white flour
ghee for shallow-frying
Method:
1. Beat water into potatoes.
2. Knead in flour until a stiff dough forms.
3. On a floured surface, roll dough into a 1/4-inch thick slab.
4. Cut into large squares.
5. Heat frying-pan. Slightly cover bottom of pan with ghee.
6. Place farls well-spaced in pan. Spoon in ghee as needed.
7. Fry on both sides until speckled brown.
8. Sprinkle with salt. Serve hot.
* Yields 9 squares.
Back to recipes list
6 cups fine whole wheat flour
3 teasp. bicarbonate soda
4 Tablesp. soft butter
2 teasp. salt
4 Tablesp. sugar
2 cups BUTTERMILK (See Milk Product Recipes.)
Method:
1. Sift flour, soda and sugar.
2. Rub butter into flour evenly.
3. Knead in buttermilk until a pliable dough forms.
4. Preheat oven to high.
5. Form dough into small buns or a round loaf.
6. Place onto a greased baking tray. (This bread bakes better out of a bread form.)
7. Gently cut a shallow cross on the loaf's surface.
8. Bake 45-60 minutes until brown on top and hollow-sounding when tapped.
9. Remove from oven. Brush with butter.
* Yields 2 loaves.
Back to recipes list
3 cups corn meal or maize flour
3 cups white or fine whole wheat flour
1 Tablesp. salt
3 teasp. bicarbonate soda
1 cup sugar
5 Tablesp. oil
4 cups milk
Method:
1. Sift flours, salt, and soda.
2. Mix sugar, oil and milk.
3. Stir flour into milk mixture until creamy.
4. Four batter into a greased and flour-dusted 9-inch cake pan.
5. Preheat oven to moderate.
6. Bake 45 minutes until golden brown and cracks appear on surface.
* Yields one 9-inch bread.
Back to recipes list
2 cups white flour
1 teasp. bicarbonate soda
1/4 teasp. salt
3/4 cups sugar
1 cup water
3/4 cups chopped dates
3 Tablesp. butter
1/2 teasp. lemon juice
2/3 cups chopped walnuts
Method:
1. Sift flour, soda and salt.
2. Boil sugar, water, dates and butter.
3. Remove from heat. Cool 10 minutes.
4. Add lemon juice to date mixture.
5. Stir in the flour.
6. Beat in walnuts.
7. Spoon batter into greased loaf form.
8. Bake 45-60 minutes until firm and cracks appear on surface.
* Yields 1 small loaf.
Back to recipes list
1 1/2 cups white flour
1/2 cup brown sugar
1 teasp. bicarbonate soda
1 teasp. salt
1 1/2 teasp. ginger powder
3/4 teasp. cinnamon
1/3 cup melted butter
1/2 cup milk
1/2 cup molasses
1/2 cup boiling water
1/2 cup icing sugar for dusting
Method:
1. Sift flour, brown sugar, soda, salt, ginger and cinnamon.
2. Rub butter into flour evenly.
3. Beat milk, molasses and boiling water.
4. Stir flour into liquids.
5. Beat until creamy.
6. Pour into a greased, flour-dusted, 9-inched cake pan.
7. Preheat oven to high.
8. Bake 10 minutes. Reduce heat.
9. Bake 35 minutes more until firm and cracks appear on surface.
10. Remove from oven. Cool completely.
11. Dust with icing sugar.
* Yields one, 9-inch cake.
Back to recipes list
1 cup milk
1 Tablesp. yogurt
1/2 cup melted butter
chopped walnuts (optional)
2 cups buckwheat (kasha) flour
3 teasp. baking powder
1/2 teasp. salt
3/4 Tablesp. sugar
Method:
1. Mix milk, yogurt, butter and walnuts.
2. Sift flour, baking powder, salt, and sugar.
3. Beat flour into milk mixture until a sticky batter forms.
4. Pour into greased muffin forms or 8-inch cake pan.
5. Preheat oven to high.
6. Bake 30-45 minutes, until firm and cracks appear on surface.
* Yields one, 8-inch bread.
Back to recipes list
DHOKLA
(Steamed chickpea flour bread)
1/2 cup chickpea (besan) flour
2 green chilies, chopped
1 1/2 Tablesp. ginger, grated
1/4 teasp. tumeric
3/4 teasp. salt
1/4 teasp. hing
1 teasp. sugar
3 Tablesp. ghee or oil
2/3 cup yogurt
1/2 teasp. baking powder
1/2 teasp. bicarbonate soda
3 Tablesp. warm water
Method:
1. Sift flour, chilies, ginger, black pepper, tumeric, salt, and hing.
2. Rub ghee into flour evenly.
3. Beat in yogurt until creamy. Cover.
4. Leave 8 hours.
5. Organize steamer:
* 1 large pot, 1/4 filled with water
* 1 round shallow cake form to fit inside large pot.
* 1 flat sieve or metal bowls for elevating tray above water.
6. Grease cake form. Set aside.
7. Place steamer pot on high heat.
8. Stir baking powder and soda into chickpea-yogurt batter.
9. Stir in water. Immediately, pour batter into cake form.
10. Lower dhokla pan into steamer pot, resting it on sieve or cups.
(pan should not come in direct contact with water.)
11. Cover pot tightly with lid. Place a heavy weight on top.
12. Steam 10 minutes or until firm and cracks appear on surface.
13. Remove dhokla from steamer.
14. Cut into squares.
* Yields 12 squares.
Back to recipes list
Dough:
1 cup SOUR BUTTERMILK (See Milk Product Recipes.)
1 cup hot water
1/2 cup sourdough starter
3 1/2 cups fine whole wheat flour
Sourdough Starter:
1 cup fine whole wheat flour
1/3 cup warm water
Method:
Sourdough Starter:
1. Knead flour and water into a soft dough. Cover Leave 24 hours.
Dough:
1. Whisk to together sour buttermilk and hot water.
2. Knead sourdough starter into sour buttermilk mixture until it completely dissolves.
3. Knead in flour until a sticky, elastic dough forms. Cover. (Set aside 1/2 cup of dough,
for next days' sourdough starter if desired.) Leave 4 hours in a warm place.
4. Divide dough between two, round, 2x6-inch, greased cake forms.
5. Leave in a warm place 4 hours, or until batter has doubled in size.
*The time needed for this will vary according to climate. Sourdough becomes more active in
a warm, humid environment.
6. Bake bread 1 hour until form and cracks appear on surface.
7. Remove from oven. Cool 15 minutes before taking out of cake pan.
* Yields 2 small loaves.
Back to recipes list
[ Recipes For Peace ]
| 