- Woman's Eggplant Dish 

 - Potency Food for Men 

- Spinach Gnocchi 

- Italian Style Tomato Sauce

- Lentil Dhal 

- Walnut Croquettes

- Vegetarian Nutloaf

- Tomato Sauce

- Paneer 

- Palak Paneer

- Pumpkin Bhaji 

- Jaalaa Jeera (Cumin tea) 

- Banana  and Nutmeg Ice Cream

Woman's Eggplant Dish

(This recipe is especially beneficial for women to eat one week before the start of her period.)

• 1 x eggplant
• 3 tbsp. garbanzo flour
• 1/ 4 tsp caraway seeds
• 1/ 4 tsp  cinnamon
• 1/ 4 tsp  cardamon  powder
• 1/ 4 tsp tumeric
• 1 tsp honey
• pinch black pepper
• pinch clove powder 
• milk
• hot water 
• Oil for frying 

 Method:

Cut eggplant into 1 cm rounds and set aside. Mix all dry ingredients and make a paste with the milk , honey and a little hot water until all the lumps are gone. Dip eggplant into paste until completely covered and then deep fry in hot oil until eggplant is tender.

Lentil Dhal

½ cup brown lentils, washed

1 onion chopped

1 beetroot chopped

Beetroot stems (if available), chopped

1 garlic crushed

1 large carrot diced

¼ tsp cumin

¼ tsp ground coriander

¼ tsp dill seeds

¼ tsp grated ginger

Pepper/ salt

1 Liter Vegetable or Dashi stock or water

Tamari, soy sauce or Braggs to season

 2 Tbsp ghee

Method

In a saucepan, fry onions, ginger  and garlic with spices with ghee until slightly golden. Be careful not to burn the spices. Add beetroot and carrot and fry 2 minutes longer. Then add lentils and fry 2 minutes. Then add stock or water to cover lentils and put on medium heat until boiling. Then reduce heat and simmer until lentils are soft .Do not allow lentils to become dry. Add more stock / water if necessary. In the last two minutes add beetroot stems. Season to taste.

Serve with hot rice. Top with cottage cheese, yogurt or crunchy sprouts. Enjoy!!

Vegetarian Nutloaf

1/3 cup chopped celery

1/3 cup chopped green pepper

1/2 cup walnuts

1/2 cup cashews

1/2 cup almonds (blanched)

1 3/4 cups cooked rice

1 1/2 cups grated cheddar cheese

1 Tbsp sage

1/2 Tbsp thyme

1 tsp basil

1/2 teaspoon minced garlic

1/2 tsp salt

1 tsp black pepper

1/1/2 cups tomato sauce ( see following recipe)

Grind nuts together. Combine ground nuts and rice. Add 1 cup grated cheese. Add spices and chopped vegetables. Add 1/2 cup tomato sauce. Mix well.

Preheat oven to 350 degrees.

Mold ingredients in a greased loaf pan.

Cover with aluminium foil and bake 50 minutes. Uncover and top with remaining tomato sauce and cheese. Bake for 10 more minutes. Serve hot.

Tomato Sauce

1 small can tomato puree

1/4 cup oil or ghee

I tsp mince garlic

1 tsp salt

1tsp pepper

1 tablespoon dried basil leaves

pinch sugar

Method:

 In a small sauc epan add ghee. When hot add black pepper and garlic. Quickly add tomato puree. Add 1/2 cup water, sugar, salt and basil leaves. Cook on medium heat for 1/2 hour, stirring often.

Serves 4. 

Palak Paneer

1 large bunch spinach, stems removed, and steamed

150gr butter, margarine or ghee for frying

250 grams paneer ( see recipe below), cit in 2cm cubes

 1 tbsp garlic crushed

2 Tbsp ginger grated

2 onions chopped fine

1 cup tomato puree

1 tsp of crushed chilli or i chilli chopped fine

Puree steamed spinach in blender or processor.

Fry cubes of paneer until golden on all sides. Set aside.

Fry the garlic and ginger until slighty brown. Add onions. When onions are golden

brown add tomato puree, chilli and salt. Stir well. Add spinach puree and paneer. Stir again and

saeson if necessary.

Paneer

1/2 hour to prepare

6 hours waiting time

 4 litres milk

1/3 cup distilled vinegar

1 cup warm water 

Mix vinegar with warm water.

Heat  the milk until almost boiling. Stir to prevent burning. Turn off the heat, slowly mix in the vinegar and water. Take 2-3 minutes to mix it in. You will see the milk seperate into the curd and a greenish couloured whey. When seperation has happened, there is no need to pour in any more vinegar.

Now strain the curdled milk, through cheesecloth. Let it drain in a sieve or colander, wrapped in the cloth for 6 hours or so. It will then be firm enough to slice.

 Spinach Gnocchi

 
1 medium potato, peeled and cubed
8 cups spinach, finely chopped
1 cup low-fat cottage cheese
1 cup + 2 Tbsp. grated Parmesan cheese
2 tsp. salt
1/4 tsp. pepper
1 2/3 cups unbleached white flour
1 Tbsp. olive oil

1. Boil the potato in water until tender, then drain and mash well. Set aside. In a large saucepan, cook the spinach until wilted and the water evaporates. Remove from the heat, drain, and cool. When cool enough to handle, squeeze as much water from the leaves as you can.

2. In a bowl mix the mashed potatoes, spinach, cottage cheese, 1 cup of the cheese, 1 tsp. of the salt, and the pepper. Add 1 cup of the flour and mix to form a soft dough. Cover and chill for 30 minutes.

3. In a large saucepan bring 9 cups of water and the remaining 1 tsp. salt to a boil. Meanwhile, spread the remaining 2/3 cup flour on a baking tray. Take a heaping tablespoon of the spinach mixture and pat and roll it into a short loglike shape. Place on the floured baking tray and roll lightly to coat evenly. Dust off the excess flour. Roll all the gnocchi in this way.

4. Carefully place 8-9 gnocchi in the boiling water. They will sink to the bottom of the pan. Reduce the heat to medium. Cook for 8-9 minutes until they rise to the surface of the water and are slightly puffy and firm to the touch. Remove from the water with a slotted spoon, draining over the pan briefly, then place in an oiled baking dish.

5. Bring the water to a boil again and cook the rest of the gnocchi in the same way. When all the gnocchi are arranged in the baking dish, drizzle lightly with olive oil and sprinkle with 2 Tbsp. Parmesan cheese. Broil in the oven until the cheese is melted and browned. Serve with the accompanying sauce and your favorite pasta or rice.

Serves 6-8

Italian-Style Tomato Sauce

2 Tbsp. olive oil
5 cloves garlic, minced
1 cup onion, finely chopped
1 cup green onion, finely chopped
10 cups ripe tomatoes, chopped
2 tsp. balsamic vinegar
3 Tbsp. raw sugar
1/2 tsp. black pepper
1 tsp. salt, or to taste
4 tsp. Italian seasoning
3 Tbsp. cornstarch mixed with 3 Tbsp. water

1. Heat the oil in a large saucepan on medium heat. Add the next 3 ingredients and sauté until lightly browned. Add just enough water to cover and cook until the onions are soft. Add the tomatoes and cook uncovered for 10-15 minutes.

2. Add the next 5 ingredients and mix well. Add the cornstarch mixture and stir until thickened.

 Potency Food for Men

If eaten once a week it will give you good nerves, good semen and endurance.

4 strands saffron

50 pistachio nuts

40 almonds

1 Onion Peeled

2 tbsp ginger

5 cloves garlic

Soak almonds and pistachio nuts overnight in milk with saffron. Strain.

Steam onions, with ginger and garlic till soft.

Blend all together with a little honey and eat on toast!

Pumpkin Bhaji (curry)

All the basic spices in 1/4 cup of oil
Curry leaves, fresh corriander - handful
Pumpkin: approximately 4-6 cups chopped
Anise seeds: 2 tbsp
Grated ginger: 2-3 Tbsp
Dry tamarind fruit
Dry, ground coconut and ground peanut: 3-4 Tbsp each
Salt and sugar or jaggery to taste

Instruments

Large cooking pot

Method

1. Cut up pumpkin into small pieces (1-2 cm)
2. Prepare the basic spices in oil as per the spice method
3. Add anise seed and grated ginger, stir
4. Add pumpkin and curry leaves to the pot and stir
5. Add a pinch of salt
6. Mix approximately 1/2 cup of hot water with some tamarind pieces and 2 tbsp jaggery or sugar until well blended, add to the pot and stir
7. Add ground coconut and peanut
8. Add fresh chopped corriander
9. Continue stirring ocassionally until thoroughly cooked
More water can be added if needed

Jaala Jeera (Cumin Tea)

This tea ihas been called the colon's buddy as it takes out the mucous from the colon.. It breaks up any fatty deposits in the body and prevents more deposits. It improves the beauty of the skin and helps it retain a youthful appearance. It's a good source of vitamin C. It can be stored up to a week in the refridgerator. It is also good for low blood pressure.

3 Litre water

4  Tbsp cumin seeds

4 Tbsp tamarind

6 lemons

salt

black pepper (optional)

peppermint leaves

Put all together in a saucepan and bring to a boil. reduce heat and simmer 4-5 hours, extracting the essence from the cumin seeds.

Drink hot or cold. 

Banana Nutmeg Ice Cream

(this recipe will keep a person young  for a long time) 

1 cup milk

3 bananas

2 freshly ground nutmegs

1  peeeled and grated apple

powdered cinnamon 

some honey

Add all ingredients in a blender and freez.