INDIAN FOREIGN MINISTER IN ISRAEL
BNEI MENNASHE FREE TO GO
This is the second visit by a high-ranking Indian official to Israel, following the visit two weeks ago by India's Minister of the Interior. This week India's Foreign Minister, Jaswant Singh, will arrive for a visit in Israel.
The visit by the Foreign Minister raised, once again, the discussion regarding the Bnei Mennashe community, numbering 800,000 people, who live in north-east India. The majority reside in the two provinces which border Burma: Mizoram and Manipour. Members of this community want to make aliyah, since they claim to be descendants of the tribe of Mennashe, one of the ten lost tribes.
A spokesman for the Indian Foreign Ministry told Michael Jankelowitz, the Jewish Agency's liaison to the foreign press, that the State of Israel does not recognize the members of the community to be Jewish, and thus they are not entitled to immigrate under the Law of Return. He added that this does not concern the Indian government, which does not prevent the emigration of any of its citizens.
Some 1,000 members of the tribe of the Bnei Mennashe community already live in Israel. The Israeli Ministry of the Interior issues them with a special permit. About 150 members of the community arrive in Israel each year and are awarded Israeli citizenship. One of the key supporters of bringing this community to Israel is Rabbi Eliyahu Avichail of the Amishav organization.
The Canadian producer, Simcha Jacobovici, recently produced a film about the tribe which was broadcast on Canadian TV and will be broadcast on Israel TV as well.
Since the establishment of the State of Israel, some 30,000 immigrants have made aliyah from India. Most live in Ramla, Lod, Ashdod, Beersheva, Dimona and Yeruham. Approximately 5,500 Jews remain in India: These include about 100 members of the Cochin community, about 110 who origin from Baghdad, and the rest belong to the "Bnei Israel" community who are concentrated in Bombay.
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RECIPE OF THE WEEK
CHICKEN MUSHROOM IN CASHEW NUT SAUCE
Ingredients:
- chicken breast 1 ¾ lbs
- small white mushrooms 3 ½ oz
- 4 medium tomatoes (blend in mixer with ½ cup water to make 1 cup of tomato paste)
- 4 medium onions
- Cashew nuts 3 ½ oz
- 2 pieces fresh ginger (crush to make 1 tablespoon paste)
- 1 tablespoon fresh coriander
- 1 clove of garlic (crush to make 1 tablespoon paste)
- 2 cups of water for sauce
- 4 tablespoons oil
- 2 tablespoons margarine (to saute the chicken)
Herbs:
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon paprika powder
- 1 teaspoon black pepper powder
- Salt to taste
Instructions for Preparing Sauce:
- Clean the chicken breast, remove the fat and cut into ½ inch pieces and saute for 5 minutes.
- Peel onions, wash and cut into julienne pieces (fry the onions to light golden brown. Put in a blender with ½ cup water to form paste)
- Wash tomatoes, peel and crush in blender with ½ cup water and blend into paste to make 1 cup.
- Take cashew nuts, grind with ½ cup water until the paste forms. (Keep aside some pieces of crushed cashew nuts for garnish).
- Clean and wash the mushroom. Cut into fours.
Cooking instructions:
- Take a deep pan, cook on low flame.
- Add 4 tablespoons of oil. Heat oil.
- Add garlic paste and saute until brown.
- Add the ginger paste, saute for another 2-3 minutes.
- Add the tomato paste and continue cooking for another 5-7 minutes.
- Add the onion paste mixture and saute for another 2-3 minutes.
- Add the cashew nut paste and saute.
- Add all the powdered spices and cook for another 10-15 minutes.
- Cook until you see the oil separating from the spice mixture. Now you know the sauce is ready. Remove the pan from fire and put aside. Combine chicken and sauce and heat together thoroughly - do not boil!
B'Te'avon! Bon Appetit!
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