Art/ Heritage

LUCA SIGNORELLI: The Sermon and the Deeds of the Antichrist, 1499 – 1502, Fresco, Chapel of San Brizio, Duomo, Orvieto

 ‘Then if anyone says to you, ‘Look! Here is the Messiah!’ or ‘There he is!’ – do not believe it. For false christs and false prophets will appear and produce great signs and omens, to lead astray if possible, even the elect.’ – (Matthew 24: 23 – 25)

The sinister sacrileges of the end-times, as foretold by the Scriptures have enticed but a few artists in Italian history. Undoubtedly Luca Signorelli, the melodramatic Old Master of High Renaissance art, was one of them. With utmost veracity of fantastic imagery he brought to life a terrifying age dreaded by all humanity. However one is compelled to question – What sustained his imaginative genius to conceive an art abounding in human depravity? Was it the contemporary state of affairs?

The spectacular serene streets of present day Orvieto conceal the menacing maze of its medieval ways. Five hundred years ago, the beautiful Orvieto was ridden with disease and war as testified by Dante’s Purgatory in 1321. Amidst this wrecking way of life, the fifty-five year old Signorelli scaled the impregnable spurs of volcanic rock.  He painted a series of frantic frescos within the imposing Cathedral surrounded by sweeping shadows.

We will consider the first of these frescoes in today’s article. Titled the ‘The Sermon and the Deeds of the Antichrist’, this Renaissance Apocalypse was debated to be a reference to Savonarola, the famous Dominican friar who was identified as a false prophet and hanged and burned at stake in Florence on May 23, 1498.

Scenographic in space, hundreds of figures fill the flat landscape dominated by the Classical temple with a towering dome to our right. At the far end, bound by atmospheric perspective, a silent city lies still, awaiting its agony.

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Food

Hariyali vegetable curry 

This simple vegetable curry will be a breather to the regular curries you make. I have used cluster beans, a hardy vegetable to give the dish volume and capsicum which compliments the dish with its flavour. 

Gawar/ cluster beans – 250 grams
Capsicum – 2 large
Tomatoes- 2 medium chopped into large pieces

To grind
Onions – two large
Coconut- two tablespoons
Corriander leaves with stalk – cup full
Mint leaves – 10-15 large
Green chillies – 4
Jeera/cumin – one teaspoon
Coriander seeds – two teaspoons
Turmeric powder – 1/2 teaspoons
Peppercorns – 8
Garlic – 8 cloves
Ground nuts -20
Salt to taste

For tempering
Mustard oil – as required
Mustard seeds – one teaspoon
Red chilly – 1

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Uncategorized

South East Asian food has now become a main stay on the Indian menu. Here is a fantastic dish with loads of tips to help you make a mouthwatering dish. Remember that south east Asian dishes are cooked for the table and not some curry that can be made in the morning and eaten for dinner.

Ingredients 

Chicken – 500 grams, boneless breast

For the batter

Egg – one

Corn flour – two table spoons

Pepper powder – 1 teaspoon

Chicken stock seasoning (Maggi cube) – 1 large

For sauce

Garlic – three tablespoons finely chopped

Green chillies – four large, sliced at an angle

Ginger – one teaspoon

Star anise – four

Sugar – one teaspoon

Soy sauce – one and half tablespoon

Oyster Sauce – One and half tablespoons

Capsicums – two large, diced thumb nail size

Spring onions bulb – five large

Spring onion greens – ten stalks, chopped fine

Corn flour – one tablespoon

Basil leaves – fifteen large leaves

Flat Noodles – one packet  

Salt and oil – as desired

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Food

Chicken with onion gravy

This Chicken dish does not require coconut and uses green chillies as the heat agent. It is flavoured with a hint of nutmeg and curry leaves. Allow this dish to rest for at least half an hour if not more before serving. The flavours need time to marry.

I cooked this dish keeping in mind families that may want to be frugal with the use of chicken yet who may want to have a nice Sunday chicken dish.

Ingredients

Chicken – two breasts with bone (now adjust the rest of the ingredients to the quantity you require)

Onions – three large, sliced and do not reduce the quantity

Tomatoes – two diced roughly

Green chillies – four large

Potato – 1 large, diced thumbnail size

Coriander seeds – two teaspoons

Jeera or cumin – one tea spoon

Nutmeg – 1/8th grated

Turmeric powder – ¼ teaspoon

Methi seeds – ¼ teaspoon

Cinnamon – 1 inch piece

Cardamom – one

Cloves – 4

Garlic – eight cloves

Curry leaves – four large sprigs

Salt to taste

Oil as required

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Food

Chorizo and black eyed peas or chowli

I enjoy mixing and matching ingredients to create these one pot meals. Today’s dish is an attempt to blend together a great Goan favorite, Chorizo (Chouriço) or as we call it, Goa sausages with black eyed peas or chowli. I used some great homemade twelve hour smoked Goa Chorizo by Joshua from Bandra, Mumbai (9833849912)who along with the chorizo also smokes bacon and ham at home.

This is my twist on a Portuguese Feijoada a staple dish in Portugal made with cheap and easy to find ingredients. This one pot meal originally had grains, vegetables and pork meat as the main ingredients. Feijoada” comes from the word “feijão”, which mean beans and is traditionally cooked with red kidney beans or rajma. Feel free to fool around with this recipe and make it yours. This dish can be served with crusty bread or with rice.

Ingredients

Black eyed beans or chowli – 200 grams (soak overnight)

Onions – 300 grams or two large, minced

Tomatoes – two medium sized, chopped finely.

Potato – one very large or two medium, diced thumb nail size

Chorizo – 100 grams

Curry leave – four large sprigs

Green Chillies – four, finely minced

Ginger and garlic paste – two teaspoons

Turmeric – ½ teaspoon

Chilli Powder – 1 ¼ teaspoon

Cumin or jeera powder -1 teaspoon

Coriander powder – two teaspoons

Tomato ketchup – three tablespoons

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