I don't measure / weigh things when I cook. If I was to give definitive quantities of ingredients I'd probably be wrong! I've included my 'best guesses' as a guide
Also I like my food spicy which may not suit all tastes.
You'll also notice I use metric weights but both imperial and metric distances and volumes ('take a 2" piece of peeled ginger and cut into 3mm cubes'). My apologies, it comes from being educated on the cusp of metrication, I can even add-up in 'old money'!
Use these recipes as a starting point. Experiment at home to get the recipes how you like them, the ideal rehydration time etc.
A little effort at home will be of great benefit at the end of a hard day's walking.