4tb olive or macadamia oil
1tsp paprika
1tsp celtic salt, or celery salt
1tsp tarragon leaves
black pepper, freshly ground
1/2 tsp turmeric
375 gm fresh ricotta slice or slab

Mix together in a small bowl. Place on oiled tray and baste the herb and spiced oil over the cheese. Bake in a moderate oven (180 C) for about 1/2 an hour, basting several times throughout. When lightly browned remove and allow to cool.

3-4 Beetroot, sliced into large julienne shreds
2 tb dry roasted curry powder
1tb coriander, ground
1 tsp turmeric
1 tsp salt
1/2-1 tsp chill, for kapha
10 curry leaves (optional)
1 can coconut milk
3 tb Ghee
1 pinch Asafoetida
1tb Cummin seeds
1tsp Fenugreek seeds
1 cup Water

Heat ghee, add asafoetida, add all the spices. Toss all the above and fry for 1 minute. Add, and simmer for 1 hour (or place in oven, covered).