RECIPE BOOK

I. BREADS

Chapati

Ingredients:- White flour- Water

Directions:- Sift flour into large bowl.- Form a hole in the center of sifted flour and fill with water.- Mix around with hand, while adding in small amounts of water at a time. - Squeeze and push dough into a giant piece.- Keep kneading dough with hands.- Take a small amount of the dough. Roll into small ball with hands, flatten, and dip in dry flour.- Roll out with rolling pin in small, quick, circular motions.- Once it is nice and thin, throw onto heated skillet. - Let each side heat and puff slightly.

Sweet Potato Chapati

Ingredients:- Sweet potato- White potato (optional)- Purple yams (optional)- Flour- Salt to taste

Directions:- Peel potatoes and boil until soft. - Once soft, remove from water and mash into a thick paste.- Slowly mix in flour into potato purée. Add a tsp. of salt.- Once mixed into a dough-like texture, take hand-sized balls of the

dough and roll them in flour and flatten with a rolling pin.

Cornbread Roti

Ingredients:- 2 tbsp. Corn flour - 4 tbsp. Wheat flour- Vegetable oil- 2 tbsp. Sugar- 1/2 tbsp. baking powder- Egg (optional)- 1 cup Boiled water

Directions:- Have a small pot of vegetable oil boiling on stove.- Mix together boiled water and sugar until sugar is dissolved.- Add sugar water to all dry ingredients and mix together with one hand. Be sure to firmly mix, squeezing the ingredients together to make a ball of dough.

- Roll ball of dough onto floured surface. Flatten, and use floured rolling pin to roll dough out and make a thin, flat circle.- Carefully lay the thinly rolled dough into the boiling oil. Watch the dough quickly begin to puff up, and then turn over. - Remove from oil after roughly 20 seconds.- Repeat process for each roti.

- Ready to eat! Enjoy with honey or jam.

II. MAIN DISHES

Vegetable Curry

Ingredients:- oil- 1 potato- 1 zucchini - 1 tsp. turmeric powder- 1 tsp. chilli powder- 1 tsp. curry powder- 1 tomato- 1 tbsp. tomato paste - 2 tbsp. curry sauce (ready made) - Salt to taste

Directions:- Peel potato and chop into 1cm cubes.- Heat oil in skillet. Add in potato, zucchini and pinch of salt. Fry for about 1 minute.- Add in turmeric, chilli, and curry powder. Fry for about 1 minute. - Add in tomato and tomato ketchup/paste. Fry for another minute, then add in the curry sauce. - Cook for another minute or until potatoes are soft. Ready to serve!

Egg Vegetable Fried Rice

Ingredients:- 2 tbsp. vegetable oil- carrots (cubed)- cabbage (shredded)- 1 cup white basmati rice- 1 egg- pinch of salt- 1/2 tsp. white pepper- 2 tbsp. soy sauce

- Heat up oil on skillet. When ready, throw in carrots and cabbage.- On separate skillet, fry up eggs scrambled style.- Once vegetables are ready, add pre-cooked rice. Add in salt, white pepper, soy sauce. Fry for 2 minutes.- Mix in fried eggs. Remove from heat and serve.

Dal

Ingredients:- Lentils (preferably yellow)- Water- 500g Tomatoes- Onions- Oil- Cumin seeds

Directions:- Soak lentils overnight.- Boil lentils in a pot for 20 minutes or until soft.- Purée tomatoes in blender with a bit of water until it has a think and smooth consistency. - Chop onions and fry them in a separate pot with cumin seeds.- Add turmeric, chilli and garam masala spices in oil and water. Bring to a simmer.- Add tomato purée gradually, allowing the tomato purée to boil with the ingredients.- Add more water, Kashmiri mirch and salt.- Add in the cooked lentils and boil all together. Stir frequently.

- Turmeric- Chilli powder (1 heaping tbsp.)- Garam Masala- Coriander powder (2 heaping tbsp.)- Potatoes

Baingan Bharta (Eggplant)

Ingredients:- Oil- Eggplant (sliced)- Onions- Garlic paste- Tomato purée- Turmeric powder- Chilli powder- Cumin powder- Kashmiri mirch- Salt to taste

Directions:- Fry oil. Once hot, add sliced eggplant pieces. Fry for about 30 minutes or until soft and golden brown.- Remove from oil and drain excess oil. - Add chipped onions to leftover oil. Let soften.- Then, add in garlic paste, tomato purée. - Add the spices and salt.- Add in cooked eggplant.

Rice with tomatoes and spices

Ingredients:- Basmati rice- Tomato purée- Water- Cumin seeds- Mustard oil- Kashmiri mirch- Cardamom (ground)

Directions:- Cook rice (1 part rice to 2 parts water).- Fry tomato purée, cumin seeds and water. Add in Kashmiri mirch.- Remove from heat and mix rice into the tomato mixture. - Add a pinch of cardamom.

Spiced pumpkin purée

Ingredients:- Pumpkin- Water- Sugar- Dried mango powder- Whole cumin - Onions (chopped)- Methi seed- Tomato purée- Jagiri

Directions:- Boil pot of chopped pumpkin pieces in water until softened. - Add in sugar and dried mango powder. Blend together, squashing the pumpkin into a purée. Remove from heat.- In a separate pot, fry whole cumin, onions and tomato purée. - Add garlic paste and the remaining spices. Add salt. - Slowly add scoops of the pumpkin mixture and stir continuously until all the ingredients are well blended. - Serve and enjoy!

- Garlic paste- Mustard oil- Chilli powder- Turmeric powder- Coriander powder- Garam masala- Kashmiri mirch- Salt

Aloo (Potato)

Ingredients: - Vegetable oil - Tomatoes- Water- Turmeric powder- Chilli powder- Coriander powder

Directions:- Peel potatoes, then boil and mash them.- Fry tomatoes in oil and add in the water. - Add the spices to the tomato mixture and fry for about 2-3 minutes.- Add in mashed potatoes with more water and boil until it comes to a roaring boil (high heat).- Once most of the water has evaporated, it is ready.

"Potato is the main vegetable in India. Without potato, it is not complete!"- Kaliji, Navdanya Chef”

- Cumin powder- Garam Masala powder- Kashmiri mirch- Potatoes- Salt to taste

Green Curry

Ingredients:- 1 tbsp. oil- 1 tsp. green chili paste- 1 crushed kaffir lime leaf- 1 slice crushed galangal- 1 inch cut lemon grass- 9 tbsp. coconut milk

Directions:- In the wok, fry up green chili paste, kaffir lime leaf, galangal, lemon grass, 4 tbsp. coconut milk and veggies. - Cook until texture of curry is thick then add water, soy sauce, sugar.- Stir and cook for roughly 3 minutes on medium heat then add 4 tbsp. of coconut milk & mint or Thai basil leaves.- Before serving, add 1 tbsp. coconut milk.

- 1 handful mixed veggies (use any vegetable you like: eggplant, green beans, squash, kale, carrots, onions)- 6 tbsp. water- 1 tbsp. mixed light & dark soy sauce- 1 tsp. unrefined sugar- 3-4 chopped mint or Thai basil leaves

Massaman Curry

Ingredients:- 1 tbsp. oil- 1 tbsp. shredded carrot- 1 tbsp. coarsley chopped onion- 1 tbsp. chopped tomato- 1/2 tsp. red chili paste- 1 tsp. curry powder- 3 tbsp. water

Directions:- Fry carrots, onion, tomato, red chili paste and curry powder in oil until fragrant. *If necessary, add little water to stop the paste from burning. - Add water and coconut milk. Cook until mixture is thick.- Add soy sauce, sugar, vegetables and tofu, mix well.- Add 2 tbsp. coconut milk. Stir until texture is thick, add lime juice.- Before serving, top with full roasted peanuts and 1 tablespoon coconut milk or coconut cream.

- 8 tbsp. coconut milk- 1 tbsp. mixed light & dark soy sauce- 2 tsp. sugar- 1 small handful of vegetables: steamed sweet potato or pumpkin, chinese cabbage, kale, broccoli, & mushrooms- 1 tbsp. prepared tofu- 1 tsp. lime juice

Panang Curry

Ingredients:- 2 tbsp. oil- 1 small handful fresh tofu- 2 tsp. red chili paste- 1 handful each of carrots and onions- 1 cup coconut cream or coconut milk- 1 handful each of mixed vegetables and mushrooms- 1 1/2 tsp. sugar- 1 tbsp. soy sauce mixture (or to taste)- 1 tsp. cumin- 1-2 finely chopped kaffir leaves

Directions:- Stir fry fresh tofu in hot oil until brown. Add chili paste, carrots, onions, and coconut cream.- While boiling, add mixed vegetables and mushrooms and stir until the liquid has slightly evaporated.- Add remaining ingredients and cook until vegetables are soft. Serve with brown rice.

III. SALADS & SAUCES

Sprout Salad

Ingredients:- Tomatoes- Red Onions- Cucumbers- Sprouts- Radish- Garlic- Olive oil- Lemon juice- Salt and pepper to taste

Directions:- Mix all ingredients together & enjoy immediately!

Peanut Sauce

Ingredients:- sesame oil- 1/2 coarsely chopped tomato- 1 tsp. red or Tom Yum chili paste (either one works well)- 6 tbsp. coconut milk- 1 tbsp. crushed roasted ground peanuts- 2 tsp. sugar- 1 tsp. of lime juice (I squeezed 1/2 a lime)- 1/2 tbsp. of mixed light and dark soy sauce

Directions:- Turn the flame on high under your wok and add about a tbsp of oil & add the tomatoes and crush them with your spatula.- Reduce the heat a little and add your red or Tom Yum chili paste and fry until fragrant. - Add coconut milk and crushed peanuts (add more coconut milk if the

sauce becomes too thick)- Once you have the right consistency, which should be a creamy texture, add the sugar, lime juice and soy sauce.

Red & Green Chili Paste

Ingredients:- 2 tbsp. green or red chili- 1 tbsp. each of the following-- 1 Kaffir lime leaf- Galangal (Thai ginger)- Lemon Grass- Onion- Garlic- Cumin Powder- 1/2 tbsp. of soy bean paste or miso

Directions:- Blend all ingredients with a mortar and pestle or blender.- Blend until all ingredients are completely crushed and a smooth paste has been created.

IV. DESSERTS

Apple Pancakes

Ingredients:- 1/2 cup Sugar- 2 cups Wheat flour- 1 1/2 cups Water (cold)- 1 Egg- 1 Apple (sliced)- Vegetable oil

Directions:- Mix together sugar, flour and egg. Gradually add water, about 1/2 cup at a time, stirring constantly until it has a soupy consistency.- Heat a small amount of oil on skillet (low heat). - Pour batter onto skilled so that you cover the whole pan and you have a thin, round pancake.- Carefully lay the apple slices onto the cooking batter.- Flip over once the first side is cooked. Cook on other side until both sides are a golden-brown.

Black Sticky Rice with Coconut Milk

Ingredients:- 1/4 cup prepared white sticky rice- 1/4 cup prepared black sticky rice- 1/2 litter coconut milk- 3 tbsp. sugar- 1/2 tsp. salt- 1 ripened mango, peeled and sliced- 1 banana- shredded coconut- sesame seeds

Directions:To prepare sticky rice, mi equal quantities of black and white sticky rice grains and let soak overnight. Steam for 20-30 minutes, preferably in a bamboo steaming basket.

- In a wok, beat and mix together coconut milk, sugar, and salt.- Pour half of the contents of the wok into a bowl and set aside.- Add sticky rice to wok, stir and let simmer for about two minutes, or until the mixture thickens.

- Serve with the remaining coconut milk and add mango and banana slices. - Garnish with shredded coconut and sesame seeds.

V. DRINKS

Masala Tea

Ingredients:- Milk- Ginger (freshly grated or sliced)- Black cardamom pods- Tulsi leaves- Black tea (loose)- Sugar

Black Tea

- Lemongrass

- Tulsi leaves- Ginger (fresh)- Black tea (loose)

Directions for both teas:- Boil all ingredients together- Strain and enjoy!

NATURAL DYES

Things to know before you start...

There are 2 kinds of natural dyes: SUBSTANTIVE dyes do not need mordants to fix to the fiber. ADJECTIVE dyes require a mordant - most plant dyes are adjective dyes.

What is a MORDANT?Mordants join the fiber to the dye to permanently fix the colour.

- Non-toxic mordants include:

Mordanting;

1. Weigh out the fiber2. Measure mordant at 15% weight o fiber3. Dissolve mordant in a small container5. Add the dissolved solution to pot with enough water to cover the fiber6. Slowly bring the temperature to a low simmer for 45 min.7. Once done, allow 20 min. to cool8. Rinse thoroughly before submerging into dye pot

Alum (aluminum sulfate)Iron (ferrous sulfate)MyrobalanTannin[

Yellow & Red Onion Skins

Directions:- Fill large pot with as much water as you would like to make dye with- Add in large amount of onion skins, be sure they are all fully submerged in the water- Set to medium heat for 8 minutes, then move to low heat and simmer for 1 hour (you should be able to see the water change colour)- Turn off heat and let cool- Once cooled, strain out the dye into another pot to get rid of all residue from the dyestuff- Submerge pre-mordanted fiber into dye pot- Slowly bring heat to a low simmer for 1 hour (the longer you leave the fiber simmering in the pot, the darker the colour will come out) - Be sure to periodically move fiber within the pot, lifting it up and out with tongs to allow for an even spread of the colour and avoid dye creases- Once finished, turn off heat and let cool- Once cooled, rinse fiber thoroughly and lay to dry

Turmeric

*this is a SUBSTANTIVE dye - does not require mordanting

Directions:- Fill large pot with as much water as you would like to make dye with- Add in 4 tbsp. or more of turmeric - Set to medium heat and slowly bring to simmer for 30min. (you should be able to see the water change colour)- Turn off heat and let cool- Once cooled, strain out the dye into another pot to get rid of all residue from the dyestuff- Add in fiber and slowly bring heat to a low simmer for 1 hour (the longer you leave the fiber simmering in the pot, the darker the colour will come out) - Be sure to periodically move fiber within the pot, lifting it up and out with tongs to allow for an even spread of the colour and avoid dye creases- Once finished, turn off heat and let cool- Once cooled, rinse fiber thoroughly and lay to dry

Red Cabbage

Directions:- Fill large pot with as much water as you would like to make dye with- Add in 1 or 2 red cabbage(s), cut into medium-sized chuanks - Set to medium heat and slowly bring to simmer for 30min. (you should be able to see the water change colour)- Turn off heat and let cool- Once cooled, strain out the dye into another pot to get rid of all residue from the dyestuff- Submerge pre-mordanted fiber into dye pot- Slowly bring heat to a low simmer for 1 hour (the longer you leave the fiber simmering in the pot, the darker the colour will come out) - Be sure to periodically move fiber within the pot, lifting it up and out with tongs to allow for an even spread of the colour and avoid dye creases- Once finished, turn off heat and let cool- Once cooled, rinse fiber thoroughly and lay to dry

Carrot Tops

Directions:- Fill large pot with as much water as you would like to make dye with- Add in bushles of carrot tops, enough to fill half the pot - Set to medium heat and slowly bring to simmer for 30min. (you should be able to see the water change colour)- Turn off heat and let cool- Once cooled, strain out the dye into another pot to get rid of all residue from the dyestuff- Submerge pre-mordanted fiber into dye pot- Slowly bring heat to a low simmer for 1 hour (the longer you leave the fiber simmering in the pot, the darker the colour will come out) - Be sure to periodically move fiber within the pot, lifting it up and out with tongs to allow for an even spread of the colour and avoid dye creases- Once finished, turn off heat and let cool- Once cooled, rinse fiber thoroughly and lay to dry

Seeds and Threads. 2013.