Rice with Tofu & Broccoli and Indian Dessert

[Guest guest]

Lately I've been reading up on the benefits of different spices and herbs.

 

I particularly want to add more turmeric into my diet, as it is one of nature's

most powerful healers.

 

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)

 

Last night I tried for a second time 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.

 

Pictures of these dishes on my blog:

http://onelevelofheaven.wordpress.com/2010/01/09/spicing-up-the-meals/

 

Jerri