This recipe is the starting point for a few mussel dishes with a truly aphrodisiac touch. The mussels as well as the bouillon are suitable for deep freezing thus, whenever required you can pick a plastic bag of mussels and another of bouillon from the deep freeze, thaw them in the microwave and within minutes prepare a delicious and seductive mussel dish.
The starting point for this recipe came from a Canadian contributor to the Aphrodisiacs Exchange. As usual, we began experimenting and, after a while and many attempts, came up some possible modifications. The dip mix can be used, e.g. as a pesto sauce. A similar dip mix has also been included in our collection of favourite recipes.
The starting point for this recipe is the Basic Aphrodisiac Mussels. Actually, the dish was originally not developed as an aphrodisiac but for dietary purposes. Because of intestinal cancer, Johan was on a very restricted diet. This dish turned out to be quite acceptable to his digestion, while at the same time tasting just like gourmet restaurant food , according to Anne.
There were two starting points for this recipe our Basic Aphrodisiac Mussels recipe and the basic risotto recipe of Jamie Oliver, published in his book The Naked Chef'. Many of the vegetables used to prepare the risotto are the same as used for the Basic Aphrodisiac Mussels , thus you might consider preparing the risotto at the same time as the basic mussel dish. Please note that the quantities indicated are enough for two servings of the dish as the only course at a meal.
1 tsp mustard seeds 10 curry leaves pinch of fenugreek seeds Heat the oil in a large saucepan. Add the mustard seeds and, when they begin to pop, add the curry leaves, fenugreek seeds, and garlic. Saut for 1-2 minutes or until the garlic turns brown. Stir in the onions and cook over moderate heat, stirring occasionally, for 10 minutes or until they are golden.
Oysters are not for everyone, but the minority who likes them is unconditionally passionate about them. Other folks consume oysters in large quantities simply because of their reputation as an aphrodisiac. All this aside, oysters are a real delicacy, particularly when the host or hostess serves them au naturel, or raw. Since uncooked meat of any kind has little or no flavor, traditional condiments and sauces usually accompany raw oysters, in which the texture and mouthfeel give the eating pleasure more than the flavor.
O Rice preparations are very common in Tamil Nadu and Karnataka The addition of nuts and lentils and careful spicing
3 dried red chilies 1 tsp fenugreek seeds 1 tsp asafetida 1 tsp chili powder 1 tsp ground coriander 1 tsp ground turmeric 1 tbsp chopped cilantro leaves Rinse the saucepan, then heat it and pour in the oil. When the oil is hot, add the mustard seeds. As they begin to pop, add the onion, peanuts, lentils, curry leaves, dried chilies, and fenugreek seeds. Cook, stirring frequently, until the onions are soft.
Berbere is a spice mixture that is the flavoring foundation of Ethiopian cuisine. It is made by combining roughly equal amounts of spices with a much larger amount of hot red (chili) pepper. Fenugreek and very hot red pepper are essential to berbere. The other spices vary according to personal choice. It is made as a dry spice mix, in which case no oil or fresh ingredients are used, or for immediate use with fresh shallots, garlic, and oil. P 2 tsp fenugreek powder 2 TBS mixed cayenne pepper and dried red chili pepper powder s tsp allspice powder 4 tsp black pepper, crushed 2 tsp cardamom powder
3 Hot chilies (optional) (or cayenne) 1 piece Ginger 1 medium bunch Coriander 1 Tbsp Coriander seeds 1 tsp Brown sugar 1 tsp Turmeric 1 2 tsp Black mustard 1 2 tsp Fenugreek seeds Preheat oven to 400 deg F. Wash and pat fish dry. Sprinkle 1 t salt inside and set aside. Blend garlic, chili, ginger, 1 2 the coriander, coriander seeds, brown sugar, turmeric, mustard seeds, fenugreek seeds, salt and lemon juice until it all becomes a smooth
Arugula belongs to the Cruciferae family and is a close relative of the mustard. Ancient Egyptians and Romans considered arugula leaves in salads to be an aphrodisiac. It is a minor crop in the southeastern United States, grown to a limited extent commercially and in home vegetable gardens. Seeds often are listed in seed catalogs as roquette under the category of herbs. A cool season vegetable best grown in Florida during the fall, winter, and spring, it matures from seed in 2 to 3 months. Periods of very warm temperatures cause it to bolt (go to seed) rather quickly. Few pests attack the arugula.
Serotonin drugs are effective because this natural neurotransmitter helps the brain function, relieves depression and relaxes the mind. But the drugs work by blocking the body's normal ability to destroy serotonin once it has been created. Blocking agents block other normal chemical functions as well, resulting in such unwanted side effects as diminished sex drive and performance, dry mouth and constipation, to say nothing of slowed metabolism, which, of course, can stall weight loss.
Coriander Coriandrum sativum L. is an important spice crop and occupies a prime position in flavouring substances. It was one of the first spices to be used as a common flavouring substance. The stem, leaves and fruits all have a pleasant aromatic odour. The entire plant when young is used in preparing chutneys and sauces, and the leaves are used for flavouring continental curries and soups. The fruits are extensively employed as a condiment in the preparations of curry powder, pickling spices, sausages and seasonings. They are also used for flavouring pastry, biscuits, buns and cakes, and in flavouring liquors, particularly gin. Coriander seeds are also known for their medicinal properties and are considered carminative, diuretic tonic, stomachic antibilious, refrigerant and aphrodisiac. As such, coriander is a frequent ingredient in the preparation of Ayurvedic medicines and is a traditional home therapy for different ailments. The new value-added products obtained from seeds are...
The dried seeds are the only commercially important product and the essential oil is of minor importance. Nigella seeds are used in India and the Middle East as a spice and condiment and occasionally in Europe as both a pepper substitute and a spice. They are widely used in Indian cuisines, particularly in mildly braised lamb dishes such as korma. Nigella is also added to vegetable and dhal (lentil) dishes as well as in chutneys. The seeds are sprinkled on to naan bread before baking. Nigella is an ingredient of some garam masalas and is one of the five spices inpanchphoran. This famous Bengali origin spice mix consists of equal parts of five spices such as cumin, fennel, mustard, fenugreek and Nigella seeds mixed together without roasting or grinding. In the Middle East Nigella is added to bread dough and is an essential constituent of the Middle East choereg rolls. The dried seeds of Nigella are the
Sweet marjoram appears to have a stronger effect on the nervous system than its wild cousin (Balz, 1999 Chevallier, 1996). Sweet marjoram is a good general tonic, helping to relieve anxiety, headaches and insomnia. The herb is also thought to reduce sexual desire (Mahindru, 1994). Junemann (1997) mentioned that marjoram oil relaxes and alleviates tension, both mental and physical, and is used in natural healing for many complaints accompanying or caused by tension. Guba Ron (2000) reported that essential oil of marjoram has menstrual-regulating or hormone-like effects.
1 medium bunch coriander 1 tablespoon coriander seeds 1 teaspoon brown sugar 1 teaspoon turmeric 1 2 teaspoon black mustard 1 2 teaspoon fenugreek seeds 1. Wash and pat dry fish. Sprinkle 1t salt inside and set aside. Preheat oven to 400f 2. Blend garlic, chili, ginger, 1 2 the corriander, corriander seeds, brown sugar, turmeric, mustard seeds, fenugreek seeds, salt and lemon juice till it all becomes a smooth paste (add some water if needed.) 3. Fry onions till they are soft and golden brown. 4. Add the blended masala and cook till most of the liquid is gone and it starts to leave the sides of the pan. 5. Add the tomatoes and Garam Masala. Fry for 2 minutes more and remove. 6. Coat one side of fish, stuff 1 1 2 cups inside. Close opening, spread the rest of the masala over it. Cover tightly and bake for about 25 minutes. 7. Grill for 1 or 2 minutes in broiler and sprinkle the remaining coriander.
1 2 tbsp mild chili powder 1 tsp ground turmeric 1 tbsp ginger paste 1 tsp garlic paste 3 tomatoes, finely chopped 74 cup corn oil 72 tsp fenugreek seeds Heat the 74 cup corn oil in the pan, add the fenugreek seeds, and stir for a minute. As the seeds begin to brown, add the curry leaves and onions and saut for 6-8 minutes or until the onions begin to turn golden brown. Add th tomato mixture to the pan and saut for a further 3-5 minutes or until the spices are fragrant.
Fenugreek (Methi) Has a pleasant bitter flavor and sweetish odor. Garam Masala (Garam Masala) A mixture of spices details come later. Chat Masala (Chat Masala) A variation of Garam masala. Available in Indian stores. Ghee (Ghee) Fat for frying. Pure ghee is clarified butter.
Not to be confused with fenugreek seeds, this is a dark green leafy plant similar in height to coriander. The flavour is not as subtle as that of coriander and becomes more concentrated when the plant is dried. Known as 'methi' it is available from Asian grocers in both its fresh and dry form. It is the dried ingredient that is used in restaurant cooking and although methi is not perhaps an essential herb for restaurant curries, it certainly add that 'extra something' so it is worth trying if you can get it.
Widely used in Indian cooking, authentic Indian curry powder is freshly ground each day and can vary dramatically depending on the region and the cook. Curry powder is actually a pulverized blend of up to 20 spices, herbs and seeds. Among those most commonly used are cardamom, chiles, cinnamon, cloves coriander, cumin, fennel seed, fenugreek, mace, nutmeg, red and black pepper, poppy and sesame seeds, saffron, tamarind and turmeric (the latter is what gives curried dishes their characteristic yellow color). Commercial curry powder (which bears little resemblance to the freshly ground blends of southern India) comes in two basic styles standard, and the hotter of the two, Madras. Since curry powder quickly loses its pungency, it should be stored, airtight, no longer than 2 months.
It can refer to a spice mixture, a cooking process, or a particular dish. In India the spices included in a curry powder blend often change according to geographical region. Traditionally, the mixture is blended a la minute, while one is cooking. The notion of a ready-made or already mixed curry powder began in England. Brits returning from India wanted to duplicate the curries they had eaten there and in the subcontinent and, thus, developed an easy to use blend of spices. Such blends often contain coriander seeds, mustard seeds, turmeric, fenugreek seeds, cumin seed, red chilli flakes, ginger, cinnamon, black peppercorns, and cardamom seeds. For the greatest depth of flavor the individual spices should be dry sauteed before being ground. It is best to fry each spice separately as each will roast at a different rate. Curry differs from garam masala. Unlike curry powder, garam masala has no turmeric or chillis.
Parsley, with its mystic aura being wrapped in folk tradition, is said to increase female libido, also help in promoting menstruation and ease the difficulties of childbirth (Review of Natural Products, 1991 Tyler, 1994). Parsley juice can be used in treating hives and other allergy symptoms it also inhibits the secretion of histamine. Parsley has also been used as a liver tonic and helped in the breaking up of kidney stones. The German Commission E has approved parsley as a preventive measure and also for treatment of kidney stones. The parsley root can be used as a laxative and also helps to eliminate bloating. It can reduce weight by reducing excess water gain. The root can be used to relieve flatulence and colic, due to its carminative action. Parsley is rich in such minerals as calcium, thiamin, riboflavin, potassium, iron and vitamins such as A, C and niacin (Review of Natural Products, 1991 Gruenwald, 1998 Blumenthal, 1998 Tyler, 1994, 1998 Marczal et al, 1977). Parsley can be...
Curry powder is a mixture of spices that may contain coriander, cumin, pepper, chili peppers, ginger, fenugreek, onion, cinnamon, paprika, saffron, cilantro, or turmeric. Ingredients may depend on the area of the world in which the curry was mixed. Fenugreek Seeds Ground from the seeds of a plant belonging to the pea family, fenugreek has a bittersweet flavor but leaves a caramel or maplelike aftertaste. A component in many Indian dishes, fenugreek also can be added to curry powders. Or, it may be used to flavor artificial maple syrups. Use sparingly the flavor of fenugreek can be overpowering.
The rhizomes are bitter, sweet, sour aromatic (a mixture of tastes, starting from bitter initially, turning to a sweet and then sour aromatic sensation), and cooling used as an appetizer, carminative, digestive, stomachic, demulcent, febrifuge, alexeteric, aphrodisiac, laxative, diuretic, expectorant, anti-inflammatory and antipyretic and used in the treatment of anorexia, dyspepsia, flatulence, colic, bruises, wounds, chronic ulcers, skin diseases, pruritus, fever, constipation, hiccough, cough, bronchitis, sprains, gout, halitosis, otalgia and inflammations (Hussain et al., 1992 Warrier et al., 1994).
Meanwhile, prepare the sauce for the marination. Put the yogurt and vinegar into a liquidiser together with the salt, pepper, paprika, chilli powder, garam masala and fenugreek. Liquidise until a smooth sauce is obtained. More red colouring should be added until the sauce is quite red.
Spice blends consisting of coriander, turmeric, mustard seeds, chilies, dry ginger, cumin seeds, fenugreek, and other spices, according to brand. Available ranging from mild to very hot. Curry powders should be cooked in fat over low heat to fully develop flavor. Curry paste, called masala paste, is also available. The term garam masala indicates that the spice is hot. FENUGREEK (METHI) LEAVES Fresh fenugreek and dried fenugreek leaves are used as seasoning and as tea. The dehydrated leaves require soaking before use. For dried whole and ground Fenugreek Seeds, see the Herbs and Spices section.
Imperial metric 12 crawfish i pint j dl. yogurt pint l J dl. vinegar i teaspoon salt L teaspoon black pepper J teaspoon paprika teaspoon chilli powder L teaspoon garam masala I teaspoon fenugreek red food colouring i OZ. 25 g. fresh ginger, chopped cups yogurt cup vinegar 1 teaspoon salt 1 teaspoon black pepper teaspoon paprika pepper J teaspoon chili powder 1 teaspoon garam masala 1 teaspoon fenugreek red food coloring cup chopped fresh ginger
Curry powder is an indigenous seasoning made from various spices. The number of spices varies from 5 to 20 depending on the powder's end use. Various spices, namely turmeric, garlic, chillies, coriander, cumin, fennel, fenugreek and black pepper, constitute the raw materials used in quality curry powder. The ingredients of curry change according to different needs. The colour form and taste of various curries are in accordance with the customs of various nations and regions. Consumers all over the world demand different curry powders. The international trade in curry powder is around 9000 Mt per annum. The export trade in curry powder at present is dominated by India.
A paste of the seeds mixed with butter is helpful in treating bleeding piles. A decoction of sesame seed mixed with linseed is used as an aphrodisiac. The seeds milled and mixed with brown sugar are eaten by nursing mothers to encourage their milk production. Regular use of sesame seeds boosts the development of lustrous hair, particularly in children with poor hair development, a general problem in Western countries. Sesame seeds are also used traditionally as a medicine for causing abortion. The seeds are valuable in respiratory disorders such as chronic bronchitis, pneumonia, asthma, dry cough and other lung infections. Seeds also help in correcting irregular menstrual disorders and in reducing spasmodic pain during menstruation. Seeds are also useful in treatment of dysentery and diarrhoea.
India has established a name in supplying quality organic spices to Europe and USA. The pioneering work in this regard has been by the Peermade Development Society, Peermade, Kerala, India, with the support of the Spices Board of India. A number of organic spices such as black pepper, white pepper, ginger, turmeric, clove, nutmeg and mace have been exported to USA, the Netherlands, Germany and Switzerland since 1998. The Society has over 1200 farmers growing various horticultural crops especially black pepper and other spices in South India. The Society proposes to produce various other spices like vanilla, chilli, coriander, cumin, fennel, fenugreek, etc., through organic cultivation methods in the near future. A centre for research and training of vermicompost production and multiplication and distribution of bio-agents like Trichoderma has been set up for supporting farmers in organic cultivation by the Society (George 1999a). There are a few other non-governmental organizations...
1 teaspoon fenugreek clove, coriander powder, cumin powder, fenugreek, chilli powder, paprika powder, turmeric, curry leaves and thin coconut milk. Put in a pan, add the stuffed cuttle fish and bring to the boil. Reduce the heat and simmer until the cuttle fish are tender, approximately 30 minutes. Pour in the thick coconut milk and cook until the gravy thickens. From A taste of Sri Lanka by Indra Jayasekera, ISBN 962 224 010 0
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