Home' Trinidad and Tobago Guardian : May 31st 2014 Contents A33
• Twitter: @GuardianTT • Web: guardian.co.tt
Director James Cameron
has teamed up with Cirque
Du Soleil to create a touring
arena show based on his 3D
The show is expected to
begin a global tour in late
2015, before the release of
three Avatar sequels cur-
rently in pre-production.
The award-winning 2009
epic is Hollywood s highest
grossing film ever.
worked with Cirque Du
Soleil in 2012, executive pro-
ducing its 3D film Worlds
"Over the years, I have
discovered the extraordinary
talents and imaginations of
both the artists and the cre-
ative forces behind Cirque du
Soleil," said Cameron.
"I know we share the com-
mon goal of bringing audi-
ences to another level of
entertainment experiences. I
look forward to doing just
that on this project."
He and Cirque Du Soleil
president and CEO Daniel
Lamarre announced their
plans at the C2MTL---Com-
merce and Creativity Con-
ference in Montreal. (BBC)
1 cup yellow split peas
1 tsp turmeric
2 cloves garlic
1/2 small onion, chopped
1 tsp geera pods
1 pimento pepper, seeded and chopped
4 cups water
2 tbsps vegetable oil
1 tsp geera seeds
2 cloves garlic chopped
Wash split peas, place in saucepan with
water, turmeric, garlic, onion, geera,
pimento and salt.
Bring to boil, cover and cook slowly until
peas are tender, about 30 minutes.
Remove from fire swizzle until smooth.
Heat oil in a small pot, when hot add 1
tsp geera seeds, and 2 cloves chopped
The oil should be sizzling, when garlic is
coloured and geera is darkened, pour into
Season with salt if needed, stir and serve.
CURRIED CHICKEN WITH GINGER
1 3 1/2 lb chicken cut into small pieces
2 tbsps herb seasoning paste (chives, thyme,
1 tbsp wine, vinegar or lime juice
Salt and freshly ground black pepper
2 tbsps vegetable oil
1 tsp chopped ginger
1 tsp chopped garlic
1 small onion, sliced
1 hot pepper, seeded and chopped
1/4 cup water
3 tbsps curry powder
2 tbsps chopped chadon beni (optional)
Marinate chicken in herb paste, vinegar, salt
and black pepper.
Heat oil in large sauté pan, add ginger, garlic
Stir, add hot pepper, sauté until fragrant and
onion is tender.
Combine water with curry powder, stir.
Add curry paste to pot and let it cook, stirring
well until most of the water has evaporated.
Now add the chicken pieces one at a time,
making sure you stir well to cover the chicken
with the curry mixture.
Cover pot and let chicken release some water,
stir if chicken appears to be sticking add only a
small amount of water at a time to prevent
sticking. Continue cooking in this manner for
about 30 minutes.
When your curry sauce in the pot seems to
be slightly separating from the oil, your chicken
is ready, this may not happen but after 30
minutes your chicken should be ready.
Taste and adjust seasonings.
Sprinkle with chadon beni, and serve.
For the dough:
4 cups all purpose flour
1 tbsp butter, softened
1 tsp salt
4 tsp baking powder
Salt to taste
6 tbsps softened butter or ghee
To cook the paratha:
4 tbsps vegetable oil
4 tbsps melted butter or 8 tbsps melted ghee
Combine flour with one tbsp butter, salt and
Add enough water to knead to a very soft
dough, cover and rest for 30 mins.
Divide dough into 8 pieces, form each piece
into a ball.
Roll out each piece of dough into a 6-inch
round; place about 3/4 tbsps butter 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 cone. Tuck the end under. And them
push the pointed part into the dough, flatten
slightly and rest for a further 30 minutes.
Combine butter with oil.
Lightly flour a surface, roll each piece of
prepared dough into a 10 inch circle and cook on
a hot baking stone, turn, brush with oil, turn
again brush with oil, cook until it balloons or
bubbles on the surface then remove this should
take about 3 to 4 minutes in total.
Beat or hit the roti with your hands or a
wooden spatula to break and flake.
• Makes 8 Serve with any curried dishes
Yesterday we celebrated Indian
Arrival Day. East Indians who
journeyed to the New World
did not leave their homeland with
Some say they brought with them
spices, rice and two types of animals:
the water buffalo for hard labour and
a type of humped cattle that provided
milk for yogurt and butter which was
made into ghee.
The spices we know were ground
and made into curries, which have
evolved through the years to the dis-
tinctively delicious curry that, have
become indigenous to our islands. So
different are our curries to the tra-
ditional or authentic Indian curries
from India that some West Indians,
when served with the traditional cur-
ries insist that our curry is "the" curry.
Local East Indian dishes have
become so popular, they have carved
themselves a place on our national
culinary landscape. Nowhere else in
the world can we find our melt in
your mouth rotis, Indian delicacies
and sumptuous curries.
Happy Indian Arrival day to every-
one. Here are some favourites for you
to cook this weekend!
Avatar Cirque du Soleil show to tour
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