Recipes

Flowers and Leaves Suitable for Syrups:

• Elderflower: Known for its delicate, floral flavor.
  • Best time to harvest: Late spring to early summer.
• Rose: Use fragrant varieties like Damask or English roses.
  • Best time to harvest: Morning, after the dew has dried.
• Lavender: Offers a sweet, floral, and slightly herbaceous flavor.
  • Best time to harvest: When the flowers are just beginning to open.
• Violet: Provides a sweet, delicate flavor.
  • Best time to harvest: Early spring.
• Dandelion: Young dandelion flowers can make a surprisingly sweet syrup.
  • Best time to harvest: Spring.
• Mint: Peppermint or spearmint leaves create a refreshing syrup.
  • Best time to harvest: Before the plant flowers for the best flavor.
• Lemon Verbena: Offers a strong lemon flavor.
  • Best time to harvest: Throughout the growing season.
• Pine Needles: Offers a woodsy and citrusy flavor. Use fresh, young needles.
  • Best time to harvest: Spring.

General Syrup-Making Instructions:

1. Gather your ingredients:
   • Fresh flowers or leaves
   • Water
   • Sugar (granulated white sugar is commonly used, but you can experiment with others)
   • Optional: Lemon juice (acts as a preservative and enhances flavor)
2. Prepare the flowers/leaves:
   • Rinse the flowers or leaves gently to remove any dirt or insects.
   • Remove any stems or green parts from the flowers, as they can be bitter.
3. Infuse the Flavor:
   • Cold Infusion: Place the flowers/leaves in a jar and cover with cold water. Let it sit in the refrigerator for 24-48 hours.
   • Hot Infusion: Bring water to a boil and pour it over the flowers/leaves. Let it steep for about 30 minutes to an hour.
4. Make the Syrup:
   • Strain the infused water through a fine-mesh sieve or cheesecloth to remove the solids.
   • Measure the infused liquid.
   • In a saucepan, combine the infused liquid with an equal amount of sugar (1:1 ratio).
   • Add a squeeze of lemon juice if desired.
   • Heat the mixture over medium heat, stirring until the sugar is completely dissolved.
   • Bring to a simmer and let it cook for a few minutes until the syrup thickens slightly. Be careful not to overcook it.
5. Cool and Store:
   • Let the syrup cool completely.
   • Pour the syrup into sterilized bottles or jars.
   • Store in the refrigerator. Homemade syrups typically last for a few weeks to a couple of months.

Tips:

• Edibility: Ensure that the flowers or leaves you are using are edible and have not been treated with pesticides.
• Flavor Intensity: Adjust the quantity of flowers/leaves to water ratio based on your preference. More flowers/leaves will result in a stronger flavor.
• Sterilization: Sterilize bottles by boiling them in water for 10 minutes to ensure the syrup stays fresh longer.
• Experimentation: Feel free to experiment with different combinations of flowers and herbs to create unique flavor profiles.

Resources:

• Grow Forage Cook Ferment: How to Make Flower Syrup
• Practical Self Reliance: Homemade Syrups from the Garden

Chawal ki rotiya, which translates to "rice breads," is a popular dish in some parts of India and other regions where rice is a staple food. Here are some common questions and answers about it:

Q: What exactly are chawal ki rotiya?

A: Chawal ki rotiya are flatbreads made primarily from rice flour. They are unleavened, meaning they don't use yeast or other rising agents. The rice flour is mixed with water and sometimes other ingredients to form a dough, which is then rolled out and cooked on a hot griddle (tawa).

Q: What are the typical ingredients?

A: The basic ingredients are:

• Rice flour
• Water
• Salt (optional)

Some recipes may include other ingredients like:

• Ghee or oil
• Spices (such as cumin or chili powder)
• Finely chopped vegetables (such as onions or cilantro)

Q: How are they made?

A: Here's a general outline of the process:

1. Mix the rice flour with water and salt (if using) to form a soft, pliable dough.
2. Knead the dough for a few minutes until smooth.
3. Divide the dough into small, equal-sized balls.
4. Roll out each ball into a thin, circular roti. This can be a bit tricky, as rice flour dough can be crumbly. Using a rolling pin and parchment paper or a roti press can help.
5. Heat a tawa or griddle over medium heat.
6. Cook each roti on the hot tawa, flipping occasionally, until it is cooked through and lightly browned.
7. You can puff up the roti by pressing it gently with a clean cloth or spatula while it's cooking.

Q: What do they taste like?

A: Chawal ki rotiya have a slightly earthy and nutty flavor from the rice flour. Their texture can be slightly different from wheat-based roti; they tend to be a bit softer and chewier. The taste also depends on if there are any added spices.

Q: With what dishes are chawal ki rotiya typically served?

A: They are often served with:

• Vegetable curries
• Lentil dishes (dal)
• Meat curries
• Yogurt (dahi)
• Pickles

They are used as a replacement for wheat rotis, especially for people who are gluten-intolerant.

Q: Are chawal ki rotiya gluten-free?

A: Yes, if they are made with 100% rice flour and no other gluten-containing ingredients, they are naturally gluten-free.

Q: What are some tips for making good chawal ki rotiya?

A: Here are some useful tips:

• Use good-quality rice flour.
• Use warm water to make the dough, it helps to bind better.
• Knead the dough well to develop some elasticity.
• Roll the rotis between two sheets of parchment paper or plastic wrap to prevent sticking.
• Cook the rotis on medium heat to ensure they cook through without burning.
• Applying a little ghee or oil while cooking can keep them soft.