Art/ Heritage

MADE A MARK: ‘The Lion of St. Mark’ by Vittore Carpaccio (1516)

The word ‘Gospel’ represents a record of Christ deeds and His life. It is equivalent to the Greek word ‘euangelion’ which translates as ‘good news’. The origins of this word can be traced to the Romans who designated the date of Caesar’s birth as ‘euangelion’ (good news) for the whole world. The four evangelists to announce the Good News of Christ in the Bible are Matthew, Mark, Luke and John.

Inspired by the Revelation of St. John the Evangelist (4: 6 – 7) and the visions of Ezekiel (1: 5 -14), the Early Christian artist often depicted each gospel writer with a winged figure. Although subject to varied interpretation, St. Jerome envisioned the man (Matthew) as a representative of the Incarnation, the lion (Mark) a representative of the Resurrection, the bull (Luke) a representative of the Passion and the eagle (John) as a representative of the Ascension.

The painting ‘The Lion of St. Mark’ unfurls with a rumbling roar. In the central foreground of the painting stands the majestic creature of Venice. His soft bronze eyes betray his fierce being while his noble nose bridges onto an odd beam. The feline’s face is surrounded by a magnificent mane, unruly and unkempt, a threat to its tame. His sinewy silhouette shields the sea even as his glorious wings flutter against the volcanic breeze. In fight and flight this lion of Venice dons no crown rather the halo he sports hearkens to the saint he resounds. The book the lion upholds bears the long-established and honoured inscription. It reads: PAX TIBI MAR CE E VANGELIS TA MEUS which translates as ‘Peace to you, Mark the Evangelist.’

The Evangelist Mark never met the historical Christ, yet he was one of the most important figures to preach the Good News in the 1st century. It is rumoured that Mark was baptized by St. Peter. He was appointed Bishop of Aquileia in north east Italy. He often travelled by boat around the islands that surrounded Aquileia which was soon to become Venice. On one such journey an angel of the Lord, appeared to him as a winged lion and said, ‘Peace to you, Mark my Evangelist. Here will your body rest’.  This prophecy was adopted as the anthem of the Venetian state.

As legend states, on Peter’s advice Mark the Evangelist is said to have travelled to Egypt and was appointed the first Bishop of Alexandria. However, as fate would have it, in 68 AD on Easter day he was arrested and dragged through the streets until death. His followers buried him with great respect in the Church in town.

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Food

Rajma – Lockdown style

Rajma – 150 grams
Kasturi methi – 1/2 teaspoon
Bay leaf- one
Black cardamom- one
Cloves – two
Cumin- one teaspoon
Cinnamon – one inch stick
Chilli powder – 3/4 teaspoon
Green cardamom – two
Ginger garlic paste – one teaspoon
Onion – one large, minced
Green chillies – two
Tomatoes- three, puréed
Butter – one tablespoon
Salt to taste

This is a lockdown version which has no cream or fancy ingredients. You can even dispense with the butter

Soak the rajma overnight and the next morning drain the water and wash it at least twice in fresh water. Now pressure cook it for at least ten whistles with salt. When you pressure cook the rajma make sure the water level is half an inch above the rajma. When done take about a quarter of this mixture and let it cool. Purée this cooled down rajma in a blender(do not do this when it is hot or you burn yourself if it splutters from a grinder that’s not locked properly )

In a pot heat butter or oil. If your using butter also add a bit of oil as butter burns at a much lower temperature. If you mix both it won’t burn. Add the whole garam masala spices of cardamoms, bay leaf, cinnamon, cloves and also the cumin. Next add the green chillies and onions and fry till golden brown. Now add the red chilli powder and the tomato purée. Cook this for about three minutes.

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Food

Chocolate bread

60 ml milk luke warm
2.5 grams dried instant yeast
200 grams all-purpose flour or bread flour
60 grams softened butter
30 grams sugar
1/2 teaspoon salt
1 egg at room temperature

Warm milk and pour it into a mixing bowl. To this add in 1 tablespoon of sugar and the yeast. Stir to combine this mixture. Set aside the mixture for minutes or until foamy ( the time for fermentation depends on the heat in the room; warmer the better) . The yeast reacts with the sugar and the process of fermentation begins. Now fold the flour in the mixing bowl which has  the yeast/milk mixture and stir until the mixture has combined. Gradually add in the egg mixing it a little at a time. Add in sugar, butter and salt and mix well

The dough will be extremely sticky at first but keep kneading till it becomes smooth and shiny. Once done, clean your hands and wet them so that you can form the mixture into the shape of  a ball. Let it rest till it rises to double in size This process is called proving. Sprinkle some flour on the counter top before you place the dough on it to rest. Cover this with a wet muslin cloth. 

 As soon as it doubles in size take the dough and knock it down. This is done to remove the air. Dust the surface with flour and roll the dough into a rectangular shape about five centimetres thick. Apply the chocolate spread and roll it up. Ensure to tuck the seam underneath well. This will ensure that the bread bakes perfectly without opening up. To make the chocolate spread, melt about 60 grams of chocolate and add about 2 teaspoons of sugar and 2 teaspoons of milk. Stir the mixture.

Preheat  the oven to 160 degrees centigrade  for 10 minutes. Lower the temperature to 140 degree centigrade and bake for about 30 minutes. Remove and let it rest on a cooling rack. glaze with butter if you like

 

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Food

Reena Furtado’s fish curry

Kashmiri chillies- 18 to 20 
Turmeric powder – 1/2 teaspoon
Onion – one small
Ajwain- three large pinches
Cumin or Jeera seeds – three pinches
Corriander seeds – two teaspoons
Black pepper corns- one teaspoon
Garlic – three cloves
Tamarind – the size of a lime
Coconut – 1/2
Green chillies – three
Ginger – one inch piece
Salt to taste

Method
Grind all ingredients into a very smooth paste except the green chillies and ginger. In a pot, heat oil and add all the ground masala. Cook this through for about two minutes stirring constantly. Add about one cup water and let this cook for another minute. Now add about 3/4 litre water in small batches making sure that the gravy is not too thick nor too runny. Cook this for about ten minute on slow fire till the oil begins to float on the gravy. Add the fish now and cook on a low heat with the lid on for about five minutes more. When the fish is cooked add the slit green chillies and the ginger which has been finely minced

In case you want the video link on how to make the dish – https://www.youtube.com/watch?v=zsK3gM7g26o&feature=youtu.be

The ingredients
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Food

Capsicum, potato and chana dal

Four large capsicums
One large potato
100 grams chana dal soaked overnight
One large onion minced
One large tomato minced
Three large green chillies
Half a teaspoon ginger and garlic paste
One teaspoon cumin seeds
Half teaspoon turmeric powder
Half teaspoon freshly and coarsely ground pepper corns
Salt to taste

In a pot heat oil and add the cumin. When golden brown add the chilies and let them sauté for half a minute followed by the onions and tomatoes and ginger garlic paste. Stir this for a while and then add salt. Remember salt beings down the temperature and prevents the powdered masalas from burning. Now add the turmeric and pepper powder and stir the mixture for a minute.

To this mixture add the channa dal which has been soaked overnight and drained along with the potatoes which are cut into juliennes ( long strips) and a cup of water. Cook this mixture till the water has been absorbed. Now add the capsicum also cut into juliennes and simply fold ( stir) the ingredients for ten seconds. Cover with a lid and turn off the gas. Serve within ten minutes of cooking. You want the capsicum to be crisp and crunchy when served. The dish has spice, crunch, the unique taste of Chaman dal and the comfort of potatoes. It makes for a great vegetarian comfort dish.

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