Dance Softly -- and Carry a Big Stick!

A friend recently asked me about the "stick dance" Anthony does as part of his solos and several of our troupe performances. Dancing with a stick derives from tahtib, a type of martial art that originated in Egypt. In tahtib, men use a large, heavy stick to protect themselves or kill an attacker. This has developed into performances between two men, often accompanied by music. Although there's music in the background, the performances are focused on warfare, not dancing.

Dancing with the stick is called al-assaya. Typically, men dance with a large, heavy stick, while women dance with a smaller stick or cane. The sticks Anthony's dancing with in today's picture are quite heavy and long, so it would be difficult for me to use them a dance. I prefer using a cane; the stick gives a sense of "I've got a stick, and I know how to use it!," while the cane is more playful, even flirtatious.

Recipe: Aloo Gobi

Indian cuisine is my favorite! This particular recipe is my daughter's favorite Indian recipe. I've simplified it using typical Western preparation techniques. It still takes some time to prepare, but it's easy to make -- and well worth the effort!

Aloo Gobi

Ingredients: 

2 tablespoons margarine

1 tablespoon bottled minced ginger

2 tablespoons coriander powder

½ teaspoon turmeric

¼ teaspoon cayenne powder

6 tablespoons water

¼ teaspoon asafetida

2 teaspoons cumin seeds

1 (7-ounce) can mild diced green chiles

1 head cauliflower, cut in small florets

2 medium potatoes

1 cup water, divided use

2 teaspoons mango powder 

Directions:

Heat margarine in large skillet over medium heat. Combine ginger, coriander, cayenne, turmeric, and 6 tablespoons water to make a paste. When margarine is melted, add spice paste to skillet and cook, stirring often, for 5 minutes. Add asafetida, cumin seeds, and chiles, and mix well. Add cauliflower, potatoes, and ¼ cup water, and mix well. Cover pan and cook on medium heat for 30 minutes, stirring every 5 – 10 minutes, adding water as necessary. When vegetables are tender, add mango powder and mix well.

Recipe: Indian Chicken with Sweet Potatoes and Spinach

It's that time of year when recipes for sweet potatoes abound! I love sweet potatoes, and I'll be sharing more of my faves as the month progresses. I've made this recipe on the stove top and in the pressure cooker, but I usually make it in the slow cooker: It's fast and easy, and fills the house with the exotic spices of India. Garam masala is an Indian spice blend; I strongly suggest using Rani's, which you can find online at www.ranifoods.com.

Indian Chicken with Sweet Potatoes and Spinach

Ingredients:

1 (29-ounce) can sweet potatoes, drained
1 (14-ounce) can reduced-sodium, fat-free chicken broth
1 medium onion, quartered and thinly slice
2 tablespoons bottled minced ginger
1 tablespoon bottled minced garlic
1 1/2 teaspoons garam masala
1/4 teaspoon fresh-ground four-peppercorn seasoning
2 dashes ground cayenne
1 (10-ounce) package spinach
1 pound chicken tenderloins

Directions:

Combine sweet potatoes, broth, onion, ginger, garlic, garam masala, peppercorn, and cayenne in slow cooker. Add tenderloins and cook on LOW for 2 - 4 hours, or until chicken is cooked through. Chunk tenderloins using two forks. Add spinach and cook briefly, until spinach wilts.