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Health Lovers Guide To Super Seafood

 

  Health Lovers Guide To Super Seafood

 

 

 

 

 

 

 

 

 

 

 

 

What is an Aphrodisiac? "An aphrodisiac is an edible food or drink that imparts amorous qualities and eating or drinking these foods stimulates you and gets you in the mood for love". Some of the aphrodisiac foods that have been written since ancient times are: apples, artichokes, asparagus, almonds, figs, bananas, strawberries, honey, ginger, saffron, apricots, cherries, coconut, dates, grapes, mangoes, papayas, peaches, pears, plums, pomegranates and raspberries and of course chocolate.

Aphrodisiacs were first sought out as a remedy for various sexual anxieties including fears of inadequate performance as well as a need to increase fertility.  Procreation was an important moral and religious issue and aphrodisiacs were sought to insure both male and female potency. 

In the following some recommendations from Ayurvedic medicine as well as from modern Indian herbalists have been brought together.  To see facts about aphrodisiac food click here>>

To find out more about KamaSutra, Tantric philosophy and food  click here>>

 

The New InterCourses; An Aphrodisiac Cookbook 

 

Vanilla Aphrodisiac Smoothie


1 cup Milk
15 Whole Cloves
15 Cardamom pods
2 Cinnamon sticks
1 Vanilla pod, split
1 cup Vanilla frozen Yogurt
Honey to taste

Place milk, cloves, cardamom, and cinnamon in a saucepan. Scrape in vanilla seeds from pod. Heat milk but do not boil. Remove from heat and allow it to cool, then refrigerate until chilled. Strain milk into a blender goblet and discard spices. Add frozen yogurt and honey to taste. Blend until smooth and frothy. Delicious!

Milk drink with almonds, flavored with saffron and cardamom

 

 

Ingredients:
25 almonds
4 cups of milk
1/4 cup water
1/2 cup sugar
5-6 crushed green cardamoms
10-15 strands saffron soaked in warm milk

 

 

Soak almonds in hot water for 15 minutes and peel the skin and grind the almonds to a paste adding half a cup of water.
Bring the milk to a boil in a heavy bottomed vessel and add the sugar and almond paste and then on low heat keep stirring once in while till the milk is reduced to 3/4 th of its quantity. Ensure that you stir so that it doesn't burn.
Add the cardamom powder and stir well. Turn off  the heat.
Soak saffron strands in some warm milk and stir it well and add it to milk drink.
Serve chilled.

Lovers Salad — Insalata Degli Innamorati


1 Avocado
300 g shelled, boiled Shrimp, fresh or frozen
2 Celery hearts diced
4 Walnuts, shelled
Mayonnaise
Tomato ketchup
Cream

Halve the skin, remove the pit stone and dice the pulp of the avocado into small pieces. Drop the shrimp into boiling water for 30 seconds and cool. Put the avocado in a bowl with the shrimp, the celery, and the chopped walnuts. Dress with a pink sauce obtained by mixing 4 tbsp. of lemon mayonnaise with one tbsp each of ketchup and cream. Fill the avocado halves with the mixture and refrigerate until ready to serve.  

Crispy Artichokes
JANE
New York City
Chef Glenn Harris
Adapted by StarChefs

Yield: 4 servings

 

Ingredients:

4 large globe artichokes
1/2 cup toasted unsalted pistachios
2-3 cloves garlic, peeled
3 egg yolks
1/8 cup lemon juice
3 cups olive oil
Salt and pepper to taste
Oil for frying
Frisée salad
Small piece of parmigiano reggiano

Trim off the top of the artichoke leaves. Cut the artichokes into eighths. Remove and discard the fuzzy choke and set aside the artichoke pieces in water with lemon juice.

For the aioli, put the pistachios, garlic and egg yolk into a food processor. While the machine is running, add 1/2 of the oil slowly, then the lemon juice. Add the rest of the oil. Season to taste with salt and pepper.

Heat 3 inches of oil in a pan to 325° F. Remove artichokes from water, pat dry and place in the oil. Fry until artichokes are dark golden brown and leaves are crispy. Remove from oil and lay out on paper towels.

To serve place frisée on a plate. Place 2 Tablespoons of aioli in the center of the plate with eight artichoke pieces around. Shave parmigiano reggiano over the salad.

 

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