Art/ Heritage

SACRED ART IN 100 WORDS

The Inspiration of St Matthew
Caravaggio
1602
San Luigi dei Francesi, Rome

It is a sacred moment. In a spur, the apostle rushes to his wooden desk, grabs hold of his pen, and turns his gaze towards the visitor. As his heart seeks the Spirit, his being transcends towards the Divine. The Divine Being, in return, tilts his head towards Matthew and dictates the Holy Words. With glistening eyes, the evangelist listens to the angel in child-like earnestness and amazement. Nay, he cares little about the brilliance of his handwriting. Matthew lets the Word of God absorb his mind, heart, and soul. The message is simple yet powerful. Matthew shares a tangible relationship with the Divine by LISTENING and calls us to do the same.

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Food

Quick breakfast – Rava or Sooji toast

Take one cup rawa or sooji and half cup curd beaten into a smooth paste. Add some water to for a thick batter. You will have to whisk this mixture to form a smooth dosa like paste. You could also use a spatula to do this . Now add 1/4 cup  finely chopped capsicum, 1/4 cup finely chopped tomatoes, 1/4 cup grated carrot and 1/8 cup finely chopped coriander leaves. Add salt to taste along with 1/4 tea spoon red chilli powder ( add more if you like it spicy), 1 tea spoon coriander powder and 1/4 tea spoon black pepper. Mix this to form a thick spread batter, similar to the batter of chilli cheese toast. Now spread a generous portion on a slice of bread. Heat some oil in a non- stick pan and place the bread slice with the mixture applied to it facing downwards in the pan to cook on one side. Once cooked flip it over and cut into a triangle and serve hot with tomato ketchup or some mint chutney. Enjoy

NOTE: Feel free to add green chillies if you like to make the dish spicy. You can substitute the vegetables with those of your choice. Utilise the spare vegetables that are in your fridge, it’s a great way to get rid of them. I have found that corn, cheese  and mushroom make a great combination. 

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Art/ Heritage

SACRED ART IN 100 WORDS

The Expulsion of Adam and Eve from Paradise – Benjamin West

1791
National Gallery of Art, Washington

The artist depicts the expulsion of Adam and Eve from Eden. The Archangel holds a red cloak, indicating the entry of time and death into human history. Creation is now subject to decay. Notice the world that awaits them. It is dark and unordered. A treacherous eagle swoops down at a bird while a lion attacks helpless horses. The protagonists bemoan their fall. Adam covers his face in shame while Eve pleads for mercy. Before them slithers the crafty serpent. Is this the fallen end? Notice Adam and Eve; the sheepskin that covers them is reminiscent of the Lamb of God. God’s correction is rooted in love. Fallen humankind was restored by the Love of the Cross, the true Tree of Life.

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Art/ Heritage

SACRED ART IN 100 WORDS
The Storm on the Sea of Galilee
Rembrandt van Rijn
1633
Whereabouts unknown since 1990

The artist captures the moment when the boat caught in the storm is about to run aground. Huge waves beat the bow and rip the sail. Nature is pitched against human frailty.

The panic-stricken disciples struggle through a variety of reactions. Some fight to gain control while others succumb to the sea’s violence. Still, others are sick, afraid, angry, resigned, retching, praying, lost, and desperate.

Interestingly there are fourteen men aboard. Rembrandt painted himself at the centre, mirroring the viewer. Isn’t it is easy to recognize ourselves in this story, juggling through different emotions in our turbulent storm? Vulnerable and overwhelmed we cry out, ‘We are perishing’ and Jesus reminds us again, ‘Do not be afraid.’ Jesus is in our boat and that’s all we will ever need.

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Food

Mango Custard  (for beginners) 

Take four tablespoons of custard powder and mix it in 1/2 cup of room temperature milk. Mix this well with a whisk until it is smooth. ensure there are no lumps. In a thick bottom pan add 11/2 cup of milk. To this add 1/3 cup of sugar and bring it boil. Stir occasionally to ensure that the sugar is well dissolved. Turn the flam low and add the custard mixture while stirring continuously. Cook for two to three minutes on a low head and ensure that the mixture is smooth and has no lumps. Take this off the fire and add a cup of thick mango puree. Now place this back on fire and cook for a minute scraping the sides of the pan.  Pour this mixture into serving bowls or small glass jars. Refrigerate till it has set. Top with chunks of mango and mint leaves

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