An Eastern Touch

It’s that cold time of the year that I’ve been more or less glued to the cabin – our rock cabin.  I’m not really one to get cabin fever.  Yesterday, however, after eight days I ventured out.  My husband and I made a grocery run, Starbucks run, a trip to Marshall’s department store, and ate Indian food at Nawab’s.  Over the past several years both my husband and I have acquired a taste for Indian food.  Fortunately we have had lots of home Indian cooking, and I’ve learned some of it along the way.

While at Marshall’s I found a new eco-friendly pan, non-stick, therefore, no oil required, cutting down on calories.  Tonight I used it to make Upma Sooji, a dish using sooji which is basically Cream of Wheat. For some time I’ve also been wanting a bamboo cutting board, also found at Marshall’s.

I’m thankful for my night out and great finds, and the great friends who have given us both an appreciation for Indian cooking as well as learning its many health benefits.

Lately I’ve been reading up on the benefits of different spices and herbs.  One of our friends gave us some turmeric root she brought back from India. I particularly want to add more turmeric into my diet, as it is one of nature’s most powerful healers.  One of turmeric’s benefits is anti-inflammatory property, which could help with stiff joints.  I thought this might help me with yoga asanas.

Some other benefits are its cancer fighting abilities, liver detoxification, may prevent and slow the progression of Alzheimer’s disease, natural pain killer, may aid in fat metabolism and help in weight management, has been used in Chinese medicine as a treatment for depression, and speeds up wound healing.

Rice with Tofu and Broccoli

Cook amount of rice you want according to package directions.

In wok or large skillet on high heat brown cut up pieces of extra firm tofu (one package) with 1 – 2 tbsp of oil, 1 tbsp soy and 1 tbsp turmeric.  Add broccoli.  Stir-fry to desired doneness.

Spoon over rice.

Sevia Kesari (Vermicelli Dessert)

This is my second attempt at an Indian dessert, Sevia Kesari.  It turned out pretty good I thought.  I used milk in lieu of water, which is what the recipe called for.  After looking up several different versions I found that either could be used.

Ingredients:

½ Cup Sevia or Vermicelli (You find this either in an Indian grocery store or in the Indian section of a regular grocery.  It’s not what you would find in the pasta section.)

1 Tsp Ghee or Butter

¼ Cup Sugar, or even a little less

2 Cups Milk

1 – 2 Tbsp. Broken Cashew Pieces

1 – 2 Tbsp. Golden Raisins

Few Strands of Saffron

In a medium pan using medium heat add the ghee or butter.  Sauté the broken cashews until a little brown.  Remove.

In the same oil stir-fry the vermicelli until a golden brown.  Don’t let burn.

Add the milk.  Let cook a few minutes.  The vermicelli should puff up a little.

Next add the sugar, saffron and raisins.  Cook a little longer.  It will thicken just a little.

Add cashews back in and serve.

 

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