Home' Trinidad and Tobago Guardian : October 18th 2014 Contents A29
• Twitter: @GuardianTT • Web: guardian.co.tt
Chinese President Xi Jinping
has told artists, authors and
actors that their work should
present socialist values and
not carry the "stench of
Xi delivered a speech to some
of China s leading creative fig-
ures, according to state news
He told them not to pursue
commercial gain at the expense
of artistic and moral value, Xin-
Artists should not be "slaves"
to the market or "lose them-
selves in the tide of market
economy," Xi told them.
Nor should they "go astray
while answering the question
of whom to serve, otherwise
their works will lack vitality,"
"Fine art works should be
like sunshine from blue sky and
breeze in spring that will inspire
minds, warm hearts, cultivate
taste and clean up undesirable
work styles," the president told
them. China imposes tight con-
trols over art and culture but
has relaxed some cultural con-
trols from the 1970s. (BBC)
Chinese President Xi Jinping warns against 'immoral' art
CHANNA WITH GARLIC,
TOMATOES AND PEPPER
9 cloves garlic, peeled
2 tbsp vegetable oil
1 tsp whole geera seeds
1 large onion, chopped
1 cup whole tomatoes, preferably canned
3 cups boiled and drained channa
3 potatoes, boiled, peeled and cubed
3/4 tsp salt or to taste
Freshly ground black pepper
1 hot pepper, seeded and chopped
1 tsp ground roasted geera
1 tsp ground roasted coriander seeds
1 tsp cinnamon
1 tsp fresh lime juice
2 tbs chopped fresh coriander or shadow beni
In a blender or food processor, puree the garlic
with 1/4 cup water.
Blend to a smooth paste.
In a large sauté pan, heat oil, add geera seeds
and let sizzle.
Add garlic paste and sauté for a few
seconds. Add onions and sauté until
lightly browned at the edges.
Add tomatoes, drained channa, potatoes,
salt, peppers, ground geera,
coriander, cinnamon, and lime juice.
Stir to combine, add one quarter cup of water ,
cover and simmer for 20 minutes. Check the
channa and add a little water at a time to
When cool, sprinkle with fresh coriander or
For the dough:
4 cups all purpose flour
1 tbsp butter or ghee, softened
1 tsp salt
4 tsp baking powder
4 tbsp melted butter or ghee
1/2 tsp garam masala powder
2 tsp ground roasted cumin
1 tsp pepper sauce
2 tbsp minced chadon beni
2 tbsp minced ginger
1 tbsp minced garlic
Salt to taste
To cook the paratha:
4 tbsp ghee
Combine flour with one tbsp butter, salt and
Divali festival of lights, a
sacred and joyous time for Hin-
dus around the world. Next
Thursday, the religious festival
will be celebrated and part of the
celebration is marked by the
preparation of delicious foods
which are shared to family and
Here Hindus and non-Hindus celebrate this
festival either by partaking in a Divali feast or
preparing it ourselves to
enjoy with friends and
family. The important
thing is that we all take
time out to revel in the
magnificence of the lights
of Divali and enjoy the
delicious foods. Here are
some exciting dishes that
you can add to your festive menu next week!
Shubh Divali to the Hindu community.
And water to knead to a soft dough,
cover and rest for 30 mins.
Divide dough into eight pieces, form
each piece into a ball.
Combine the filling ingredients and
Roll out each piece of dough into a
6-inch round; place about 3/4 tbs
filling mixture onto dough and
spread to the ends.
Cut the dough into half from the
middle of the top edge, leave a one
inch uncut portion at the base.
Starting from the top right hand
side portion, roll the dough all the
way to the bottom and up the left
side. Your dough should resemble a
Tuck the end under and push the
pointed part into the dough.
Flatten slightly and rest for a
further 30 minutes.
Lightly flour a surface, roll each
piece of prepared dough into an 8-
inch circle and cook on a hot baking
stone, turn, brush with ghee, turn
again brush with ghee, cook until it
balloons then remove.
Beat the roti with a wooden spatula
to break and flake
Fried Indian Cookies with
Cardamom and Cinnamon
11/2 cups all-purpose flour
2 tbsp vegetable shortening
2 tsp unsalted butter
11/2 tsp cardamom seeds, ground
or a mixture of ground cinnamon
1/2 cup sugar
1/2 cup water
Vegetable oil for deep-frying
In a small saucepan, combine the
sugar with the water and bring to a
Cook over low heat until sugar is
dissolved, add the spices and turn
In a large bowl sift flour, add butter
and shortening and rub into the
flour until mixture resembles fine
crumbs, you may use a pastry
blender or your fingers for this step.
Add the syrup, (ensure that the
syrup is still hot) and gather the
flour into a ball, knead gently for a
Lightly flour a work surface, and
divide the flour into 4 balls.
Meanwhile heat oil in a deep fryer.
Roll each ball into a 6-inch circle or
until 1/4 inch thick, taking care not
to use too much dry flour while
rolling the cookie dough, as this will
toughen the cookies.
Using a sharp knife cut the cookies
into diamond shapes 11/4 inch wide.
Fry the cookies for about 2 to 3
minutes on each side or until golden
in colour. Drain on paper towels and
before serving dust them with
These cookies will keep for
about one week in an airtight
Links Archive October 17th 2014 October 19th 2014 Navigation Previous Page Next Page