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Forgotten History of the Eastern (Chinese) People

Forgotten History of the Eastern People

The Chinese people are thought to be the descendants of Joktan, the brother of Peleg, and are sometimes known as the Oriental Hebrews. They were monotheistic for about 2000 years, before the arrival of Taoism and Buddhism, and they worshipped Shang-Ti, the Heavenly Emperor.

This article is an update of a previous version which has been preserved as an archive.

In my article entitled Cuthites in Arabia, I gave an interpretation of the rebellion at the Tower of Babel according to Jacob Bryant's six-volume work, A New System; or, an Analysis of Ancient Mythology. Bryant believes that the rebellion was just a local event, involving only a proportion of the inhabitants of the world. The participants of the rebellion were known as the Cuthites, primarily descended from Cush the son of Ham, but there were other people who joined them. The leader of the rebellion was Nimrod the son of Cush, and although I have expressed doubts about Bryant's suggestion that the Tower of Babel was just a local event, this does not affect his interpretation of the Cuthites as the main instigators of the rebellion.

Bryant describes the Arabic people as Cuthites, as if they were primarily descended from Ham, although he does not deny altogether that at least some of them might be Semitic. Indeed it would be difficult to do so because it is widely acknowledged that their language is Semitic. The Arabic people are most probably a mixture of Semitic and Hamitic people. The so-called "pure Arabs" claim to be descended from Joktan, the son of Eber who is of the line of Shem, and they refer to other Arabs as Musta 'rabs, or pretended Arabs. The notion that the Arabs are descended from Ishmael, the son of Abraham, can be denounced altogether as a myth, intended to rob the Jews of their inheritance. The Arabic people are in any case not united on this matter, and the "pure Arabs", who claim their descent from Joktan, consider the supposedly Ishmaelite Arabs to be another type of mixed or pretended Arab.

Although the Arabs are at least partly Semitic, and they may have descended from various Biblical tribes, it is not possible to trace their origin with certainty. In particular, their descent from Joktan has to be questioned because there is no Biblical evidence that Joktan went to Arabia. Instead we are told that he went to the east.

And unto Eber were born two sons: the name of one was Peleg; for in his days was the earth divided; and his brother's name was Joktan. And Joktan begat Almodad, and Sheleph, and Hazarmaveth, and Jerah, And Hadoram, and Uzal, and Diklah, And Obal, and Abimael, and Sheba, And Ophir, and Havilah, and Jobab: all these were the sons of Joktan. And their dwelling was from Mesha, as thou goest unto Sephar a mount of the east. (Gen. 10:25-30).

As I have already described, in my article on Cuthites in Arabia, the division during the days of Peleg was not necessarily the general dispersion of the nations from Babylon. There are a number of ways of interpreting this, and Bryant says that it was the division between Peleg and his brother Joktan, as they went their separate ways. Paul Phelps, in his Oriental Origins in the Bible, develops the theme further and says that when the family of Noah came out of the Ark, and their numbers began to multiply, they travelled east into Persia, but some of them turned back and went to Babylon. Peleg joined the company that turned back, while Joktan continued his journey to the east. The point of their departure was Mesha, which is probably Mashad in north-east Iran. Joktan and his family continued toward Sephar, a mountain in the east, which must be in the mountains of China and Tibet. The descendants of Joktan are sometimes referred to as the Oriental Hebrews.

If this is the origin of the Chinese people, it means they must have established an independent presence in China, from the very earliest times, and their knowledge of the ancient world must be of great value. Indeed it is, because they remember the very same events that were known to the rest of the world, about the creation, the fall and the flood. This is especially evident in their pictographic writing which symbolises these events, and there are a number of books about it, for example The Discovery of Genesis by Kang & Nelson. This book does not discuss the descent of the Chinese people from Joktan, or their journey to the east, but it does suggest (p.110) that they might never have taken part in the rebellion at Babel, and they joined the dispersion simply because they wanted to separate themselves from unbelievers.

According to Kang & Nelson, the origin of the Chinese people can be traced back to 2,500 BC. They were originally monotheistic and worshipped a God called Shang-Ti, the Heavenly Emperor, sometimes pronounced Shang-Dai in some dialects which bears a remarkable resemblance to the Hebrew Shaddai. They used to have border sacrifices, at the border of the country, and they would say a prayer that resembles the first chapter of Genesis, acknowledging Shang-Ti as the creator of heaven and earth. The border is obviously a representation of the boundary of the Garden of Eden, from which Adam and Eve had been expelled.

Polytheistic religions did not come to China until much later. Confucius was born in 551 BC, and his contemprary Lao-tze founded the Taoist religion. Gautama founded Buddhism in India at about the same time, but it did not come to China until about 67 BC. The Chinese built no towers or pagodas until the arrival of Buddhism, presumably because they had no need for edifices like the Tower of Babel.

However, they knew about the Tower of Babel and the confusion of tongues because these events are represented in their pictographs, and this raises two possibilities:

Joktan and his family were in Babylon, but they never took part in the rebellion, and never had any interest in the Tower of Babel, but they saw the events that happened there.
Joktan and his family were never in Babylon, but they were joined by other people arriving from Babylon, speaking their strange new languages and struggling to communicate the awful tale of the rebellion and its consequences. This must have been quite an experience for the Chinese, if they had always lived in a world where everybody spoke the same language and suddenly they were confronted by people speaking different languages. It would have been an event worth noting, and they would have included the story of the Tower of Babel in their pictographs.

If the Chinese were not involved in the rebellion, and they never went to Babylon, it means their language must be the original Edenic, a point that is discussed by Paul Phelps in his Oriental Origins in the Bible. Of course this is in opposition to the view, held by some, that Hebrew is the Edenic language, but who can claim to have the last word on the matter? If the Chinese are the Oriental Hebrews, they must have an equally valid claim to the language of Eden.

http://www.annomundi.com/history/forgotten_history_east.htm

Beetroots Recipe Bhaji

https://www.vegrecipesofindia.com/beetroot-bhaji-recipe/

Dassana's Veg Recipi

Beetroot Sabzi Recipe | Dry Beetroot Curry Recipe | Easy Beetroot Bhaji Recipe

By Dassana Amit

Last Updated: August 16, 2019

4.9 from 19 votes • 10 Comments

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Beetroot sabzi recipe with step by step photos. Simple, homely and healthy dry beetroot curry recipe prepared in South Indian style.

Carrots and beetroots often make an appearance in our menu. I always buy both these root veggies and make simple stir fries or add them in pulao or mix veg dishes. During winters, I prepare carrot halwa and on occasions beetroot halwa too.

This beetroot bhaji has the sweetness of beetroots and coconut along with some heat Coming from the green chilies & dry red chilies. The spices added also contribute their own flavors.

Beetroots are rich in iron, calcium and minerals and there are various ways you can include them in your meals. Using the same recipe, you can even make carrot bhaji. Few more Beetroot recipes that I have already shared are:

Beetroot poriyal

Beetroot thoran

Beetroot carrot poriyal

To prepare this easy beetroot bhaji recipe, I have boiled the beetroots. since the beetroot is boiled, the bhaji takes very less time to cook. this bhaji tastes delicious and is a regular at home.

Beetroot sabzi goes well as a side dish with dal-rice, rasam-rice and even dishes like khichdi. You can also serve it as a side dish with chapatis.

If you are looking for More sabzi recipes then do check:

Aloo gobi

Lauki ki sabzi

Kathal ki sabzi

Padwal sabzi

Mooli ki sabji

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Beetroot Sabzi

4.9 from 19 votes

By Dassana Amit

This beetroot ki sabzi is an easy and healthy dry beetroot curry prepared in South Indian style.

Save

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

Cuisine

South Indian

Course:

Side Dish

Servings

to 4

Units

Ingredients

For Pressure Cooking Beetroots

▢2 medium to large beetroot or 1.5 cups chopped beets

▢¼ teaspoon salt

▢2.5 cups of water for pressure cooking the beetroots

Other Ingredients

▢1.5 tablespoons oil

▢¼ teaspoon mustard seed

▢½ teaspoon cumin seed

▢1 pinch asafoetida (hing)

▢1 to 2 dry red chilies, broken into two and seeds removed

▢1 to 2 green chilies, chopped finely

▢10 to 12 curry leaves

▢¼ teaspoon turmeric (haldi)

▢¼ cup of finely chopped onion or 1 small onion finely chopped

▢¼ cup fresh grated coconut

▢salt as per taste

Cook Mode

Prevent your screen from going dark while making the recipe

Instructions

Cooking Beetroot

Rinse the beetroot first very well in water.

Then add 2.5 cups of water in the pressure cooker. Add the beetroot.

Sprinkle 1/4 teaspoon of salt.

Pressure cook the beetroot for 3 to 4 whistles or for 7 to 8 minutes.

Once the pressure drops down in the cooker on its own, remove the beetroot. You can use the water in soups, dals, rasams or to knead chapati dough.

When the beetroot, become warm, peel and chop them finely.

Making Beetroot Sabji

Heat a pan and then add 1.5 tablespoons oil.

When the oil becomes hot, reduce the flame to a low. Then add ¼ teaspoon mustard seeds, ½ teaspoon cumin seeds, a generous pinch of asafoetida, 2 broken dry red chilies, 10 to 12 curry leaves and ¼ teaspoon turmeric.

Saute until the mustard seeds and cumin seeds crackle on low flame.

Then add 1/4 cup of finely chopped onions and 1 to 2 finely chopped green chilies.

Saute the onions until they become translucent.

Sprinkle salt as required. Stir well.

Add the boiled, chopped beetroot. Mix and stir well.

Cover with a lid and cook for 2 to 3 minutes on a low flame.

Since the beetroot is boiled, no need to cook the sabzi for a longer time.

Remove the lid, stir the sabzi. Finally, add 1/4 cup of freshly grated coconut.

Stir well. After 1 to 2 mins switch off the flame.

Serve beetroot sabzi as a side dish with your meals.

Notes

Few tips for making beetroot sabzi

You could use raw beetroot also for this recipe. But it will take a longer time to cook.

If using raw beets, then finely chop or grate them. Add some water to them while cooking. Cover and cook them.

If you don't have fresh coconut then use desiccated coconut. Desiccated coconut also tastes good in the beetroot dry curry.

Nutrition Info Approximate values

Nutrition Facts

Beetroot Sabzi

Amount Per Serving

Calories 129Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Sodium 1075mg47%

Potassium 269mg8%

Carbohydrates 10g3%

Fiber 3g13%

Sugar 6g7%

Protein 1g2%

Vitamin A 285IU6%

Vitamin C 93.7mg114%

Calcium 29mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make beetroot sabzi or dry beetroot curry

1. First rinse 2 medium to large beetroot very well in water. Then add 2.5 cups of water in the pressure cooker. Also add the beetroots.

2. Sprinkle ¼ teaspoon salt in the water. pressure cook for to 3 to 4 whistles or 7 to 8 minutes on a medium flame.

3. When the pressure settles down on its own, open the pressure cooker’s lid. Remove the cooked beetroot. The water can be used to make beetroot rasam, dals, pulaos, soups and even for kneading chapati dough.

4. When the beetroot become warm, peel them.

5. Then chop the beetroot finely. Keep aside.

6. Keep all the ingredients ready for making beetroot sabzi recipe.

Making dry beetroot curry

7. Heat a pan or kadai and add 1.5 tablespoon oils in it.

8. When the oil becomes hot, lower the flame. Then add ¼ teaspoon mustard seeds, ½ teaspoon cumin seeds, a generous pinch of asafoetida/hing, 1 to 2 broken dry red chilies, 10 to 12 curry leaves and ¼ teaspoon turmeric powder.

9. Saute until the mustard seeds and cumin seeds crackle on a low flame.

10. Add ¼ cup finely chopped onions and 1 to 2 chopped green chilies.

11. Saute the onions until they become translucent.

12. Then add salt as per taste.

13. Mix well.

14. Add the boiled and chopped beetroots.

15. Mix and stir very well.

16. Cover with a lid and cook dry beetroot curry for 2 to 3 mins on a low flame.

17. Since the beetroot is boiled, no need to cook the sabzi for a longer time. After 2 to 3 minutes, remove the lid and stir the beetroot sabzi.

18. Finally add ¼ cup of fresh grated coconut.

19. Stir and mix very well.

20. After 1 to 2 mins switch off the flame.

Serve the beetroot sabzi as a side dish with dal-rice or sambar rice combo.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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10 Comments

Winnie

Aug 28, 2019 at 4:05 pm

A simple and healthy sabzi.adding grated coconut enhances the taste.works well as a side dish.

Dassana Amit

Aug 28, 2019 at 6:38 pm

thank you winnie. coconut always make any sabzi or gravy taste so good and yes, beetroot sabzi is good as a side dish.

Cornelia

Oct 16, 2018 at 6:54 pm

I love all your recipes Ma’am…. I’m a big fan of ur blog!!!!

Dassana Amit

Oct 16, 2018 at 8:12 pm

thank you cornelia ????????

Fazila

Sep 26, 2017 at 8:19 pm

Nice recipe ,????… Beetroot goes best with Chana dal.. just soak dal for half and.hour give Ur masala pepper or chilli Ur choice add Chana dal and beetroot the cook in 4 wshtle or until.fully cooked it will b yum .. try it..

Dassana Amit

Sep 26, 2017 at 9:12 pm

fazila, thanks for sharing this combo of chana dal and beetroot. i will give a try. as it is i do add chana dal in some sabzi recipes.

Mana Sravani

Dec 04, 2016 at 12:06 pm

really awsome very very usefull

Dassana Amit

Dec 04, 2016 at 5:39 pm

thanks mana.

Olga

Oct 02, 2016 at 1:27 am

Very tasty, I would have never thought that the beetroot-coconut mix would taste well, but it certainly did. Thank you for sharing this recipe!

Dassana's Veg Recipes

Recipe Glossary

Beetroots Recipe

https://www.vegrecipesofindia.com/beetroot-recipes/

Beetroot Recipes – Collection Of 15 Indian Beetroot Recipes

By Dassana Amit

Last Updated: August 16, 2019

9 Comments

425

Beetroot recipes – collection of 15 Indian beetroot recipes which includes side dishes, sabzis and sweets. beetroots are rich in iron, calcium and minerals and there are various ways you can include them in your meals.

Carrots and beetroots often make an appearance in our menu. Apart from preparing the recipes listed below, I also add beetroots to Pulaos or mix veg dishes. With beetroots the color of the dish that you prepare changes to a nice pink to crimson red tone, depending on the ingredients used in the recipe. So the food looks very colorful and appealing to the eyes.

As I add more beetroot recipes, I will also update this collection. You can also check these popular veggie recipes collections:

Methi recipes (19 fenugreek leaves recipes)

Palak recipes (29 spinach recipes)

Matar recipes (24 green peas recipes)

Cabbage recipes (14 patta gobhi recipes)

Bhindi recipes (33 okra or lady finger recipes)

Collection of 15 beetroot recipes

1. Beetroot halwa recipe – a slow cooked dessert recipe of halwa with grated beetroots, milk, sugar, cardamom and dry fruits. the halwa has a beautiful color and tastes good too.

2. Beetroot paratha recipe – whole wheat parathas stuffed with a spiced beetroot filling. These parathas have a faint sweet taste coming from the beetroots.

3. Beetroot poori recipe – lovely crimson coloured pooris made with beetroot. Not only the color is attractive but the taste is also good.

4. Beetroot bhaji recipe – simple, homely and healthy beetroot bhaji recipe prepared in South Indian style. This sabzi goes well as a side dish with Rasam-rice, dal-rice or even dishes like Khichdi. you can also serve it as a side dish with chapatis.

5. Beetroot rice recipe – this pulao is slightly spicy with the sweetness of beetroot coming through in the spiced rice. Kind of a complex flavored dish. The recipe can be made quickly in a pressure cooker.

6. Veg chops recipe – one of the popular street food in bengal. These are addictive and no one can just eat one. These fried crisp chops can be compared to croquettes or Cutlets and have a slight sweet taste due to the addition of beetroot, carrot and peanuts.

7. Quick beetroot halwa recipe – a quick version of beetroot halwa made with khoya or Mawa. if you taste the halwa, you won’t get the beetroot flavor and the halwa tastes similar to Gajar halwa.

8. Beetroot chutney recipe – tasty chutney made with beetroot for Idli and Dosa. the chutney tastes sweet with some heat coming from the green chilies. Though the sweet taste is not like a sugary sweet taste, but a mellowed sweet taste.

9. Beetroot poriyal recipe – poriyal is a preparation where the vegetables are sauted in spices and topped with grated coconut. poriyals can be served as a side vegetable dish with Sambar rice combo or Rasam rice combo or even can be had with chapatis.

10. Beetroot thoran recipe – a dry and delectable mildly spiced dish made with beetroots having sweet notes from the beetroot as well as the coconut.

11. Beetroot tikki recipe – the beetroot tikkis are easy to make. Boiled and mashed beetroot plus potatoes and spices – mix them all and shape them into tikkis and fry.

12. Beetroot carrot poriyal recipe – a simple flavorful South Indian dish made with beetroots and carrot. Lightly spiced and topped with coconut.

13. Beetroot carrot raita recipe – this is a healthy, nutritious and beautiful colored raita.

14. Carrot kanji – a fermented North Indian probiotic drink made from carrots, beetroot and ground mustard and water.

15. Beetroot rasam recipe – a spicy, tangy and delicious Rasam variety. beetroot rasam has light sweet tones of the beetroot blending beautifully with the sour taste of tamarind and the spiciness coming from the black peppers and dry red chilies.

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9 Comments

Jane Hendricks

Aug 04, 2019 at 7:36 pm

My neighbours veggie patch has gone mad this year and she has given me so much beetroot – I am working my way through this list of dishes!!! but starting with the humble cheese and beetroot sandwich, lots of salt and pepper – perfect! Thank you Dassana for always coming to the rescue. Best wishes, Jane

Dassana Amit

Aug 05, 2019 at 6:30 pm

thanks jane. i am glad that this list of beetroot recipes is helpful to you. most welcome.

best regards

dassana

Sirisha

Nov 06, 2017 at 3:35 pm

Had a query….. will mixing palak and beetroot to make chapatis taste good…. I mean is palak and beetroot a good combination

Dassana Amit

Nov 06, 2017 at 3:56 pm

yes the chapatis will taste good. palak and beetroots do go very well in combination.

Niketa

Oct 24, 2017 at 6:57 am

I just want to let you know that your website has helped me learn cooking from the scratch. I got married three years back and had no idea of how to even boil an egg. Today I have tried out so many dishes from your website. What makes me come back to your site is the 1. clear cut way you describe each recipe 2. Pictures are added in addition to the steps. 3. Difficult recipes are explained in such easy manner.

I recommend these recipes to lot of my friends. Keep up the good work.

Dassana Amit

Oct 24, 2017 at 9:08 pm

Thanks Niketa for sharing this positive feedback on recipes. Glad to know that you are following the blog for 3 years and have learnt cooking via it. We try to add step wise photos to make the recipes easier to understand. Good to know that it is helping in learning cooking.

Megha

May 01, 2017 at 11:28 am

Awesome. A treat to eyes. Sending a lot of blessings your way.

Dassana Amit

May 01, 2017 at 1:37 pm

Thanks Megha for your best wishes.

Akanksha

Mar 07, 2017 at 2:43 pm

Delicious recipes….

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A Wise Man

Forgotten History of the Eastern (Chinese) People

Forgotten History of the Eastern People

The Chinese people are thought to be the descendants of Joktan, the brother of Peleg, and are sometimes known as the Oriental Hebrews. They were monotheistic for about 2000 years, before the arrival of Taoism and Buddhism, and they worshipped Shang-Ti, the Heavenly Emperor.

Beetroots Recipe Bhaji

Beetroots Recipe