I spent several hours last night reading my current novel, “Secret Daughter” by Shilpi Somaya Gowda, which I finished. It was compelling and easy to read, making the time fly by. I was intrigued and wanted to find out more. I kept wondering what was going to happen next.
Today is Earth Day. In India, one can argue that every day is Earth Day for many people. Caring for the Earth has been an integral part of the South Asian culture. Take Ayurveda as an example. One can not separate nature from the practice; it is an integral part. I have seen examples of environmentally-conscious practices in India that are probably taken for granted.
I recently wrote an article for ABCDlady Magazine entitled “Fitting In.” It touches on an aspect of immigration that does not get much attention. I’m certain there are many people that upon moving to another country, particularly the US, have seen dynamics in their family change.
Deepak Chopra is a superstar of alternative medicine and spirituality. He makes me more proud of being Indian! 😉 I have some of his books and appreciate his thoughts. He was on Dr. Oz recently and offered the following insightful thoughts and helpful tidbits:
Cauliflower and Potatoes Cooked with Fenugreek and Fennel Seeds (Alloo Gobi) is from “World of the East Vegetarian Cooking.” I’ve had this cookbook at least 20 years and it shows my love with its pages coming out and cooking stains. I’ve lovingly tried to put all the loose pages in order whenever they fall out.
I’m about to make chole for dinner tonight. I already made some rajma (kidney bean curry) earlier and have chickpeas to use up. Chana Masala or Chole (chickpea curry) is a standard dish at most Indian restaurants and a protein-rich choice for vegetarians. It’s a great comfort food. Best of all, it’s easy to make.
After a trip, after sickness, or anytime some digestive comfort is desired, nothing satisfies like kichadi. Kichadi is a a simple stew of basmati rice and split mug dal. I grew up eating it with kadhi and a side of plain yogurt, since my childhood in an Indian village.
As a young married adult, this dish was one of the first I made and liked. It’s from an old Tarla Dalal book: “New Indian Vegetarian Cookery.” The recipe page has mark-ups and cooking stains that are over two decades old. The page has more stains than any other page – proof that I made it the most.
1. Rice: Use a rice cooker or a regular pot. Use 2x the water. Add salt, butter and washed rice.
2. Dal: Cook desired lentil such as split mung or red lentil with water on the stove or slow cooker. Add desired spices cooked in your preferred oil.
There are other South Asian organizations that can also aid those that are South Asian or other immigrants that could use help, but especially help that is sensitive to their cultural background and the specific situations and concerns they may have. There are people that can understand and help. They may not be in smaller cities and towns, but thanks to the internet and other technological advances like a cell phone, help does not need to feel far away or non-existent.