Brand new lesson: poetry

On the first lesson on poetry, I was thinking how was it possible for poetry to be part of literature. I always read poetry to watch how ironically some poets use their words, and sometimes I felt they were funny, some made me realise what the poet was trying to convey. The lesson went on, and I learnt that poetry was not just about what I thought it was. It had many components onomatopoeia, alliteration. There was one that I had liked and seen before, but it was in the form of a song then, and it is parody. After that lesson, I began to realise parody was not as simple as I thought it was, manyy topics to remember. I also found out that to do this topic, reading and annotating the poetry would be very important, and I have to read it with great care, never to miss out any small points, as it might be important.

T3 W5

Snapshotland

2)About a place of photographs
One moment in time
time never passes fast there
scotland
everyone has a camera
famous scenary
4) The last word of every few lines has the same consonant sound as another last word a few lines later.
Each stanze talks about things that are closely related to each other.
it seems to be more of a story telling method
5) There is a repititive of the word smile
The poem is also a little ironic.
6) every stanz will have at least the last word with the same consonant soun as another line, for example right, sight.

7)The pattern of each stanza is about things that are ironic to reality and a little different from reality also.
8)The poem may mean about things that should not always happen, or is seldom done in real life. It wants the reader to understand how good it might be if things were just like this, making the readers more aware if such things every happen making them treasure it more.
9)
a)The poet
b)himself
c)the speakers attitude is more of an explaining one.
d)the poets attitude is more of an explaining one.
e)It is to make the reader notice more of the things that happen in everyday life as it goes on.
f)It makes the reader feel like they are getting an explanation about how to treasure life more and more from someone.
10)He wants to make the people understand the importance of this things, also at the same time make them treasure moments when such things happen, and make people treat this events more seriously, thus making the world a happier place through writing this poem.

Term 2 week 4.

Today, the De Silva's family left, I felt happy that I have earned some money from De Silva's. But after listening to Mr. De Silva's remark, I felt helpless and fustrated. He had made a job oppurtunity, but upon smelling my father's toddy breath, he made a remark to his wife " Useless drunken villagers- dead drunk in the morning. What can you do for them? They're hopeless". What could I do? I have decided that I had to leave for Bombay to earn money and seek fortune, or find a way to work in thefactory or Biju's boat, as at this rate, soon my family will fall ill and starve.

I chose this picture because it shows a sad face, which is shows how Lila would feel when Pinto is poisoned, and because they treat Pinto like a family, they would feel all the more sad of such a bad thing happening to Pinto.

I chose this picture because it shows a woman who is relieved like how Lila would feel because she really hoped someone could help heal her mother, and the medicine man came to help.

I chose this picture because it shows a sad face, which how Lila felt, as Pinto was very close to them, and they treated him like a family.

Thursday, April 15, 2010

I chose this picture because it shows an Indian
woman praying, like how Lila prayed to the rock with the flowers

http://images.google.com.sg/imglanding?q=woman%20praying%20flowers&imgurl=http://images.clipartof.com/small/46337-Royalty-Free-RF-Clipart-Illustration-Of-A-Pretty-Hindu-Indian-Woman-Praying-In-Front-Of-A-Temple.jpg&imgrefurl=http://www.clipartof.com/details/clipart/46337.html&usg=__FncFn3rF0z5S_wrWy4UTCp2-GCY=&h=449&w=450&sz=77&hl=en&um=1&itbs=1&tbnid=RWwA90iEuZS1iM:&tbnh=127&tbnw=127&prev=/images%3Fq%3Dwoman%2Bpraying%2Bflowers%26um%3D1%26hl%3Den%26sa%3DN%26gbv%3D2%26tbs%3Disch:1&um=1&sa=N&gbv=2&tbs=isch:1&start=0#tbnid=RWwA90iEuZS1iM&start=1

Term 2 week 2

The ingredients to make Chapati are 2 cups of wheat flour and 2 teaspoons of Ghee, 1 teaspoons salt and water to knead the dough.
Mix the ghee, salt wheat flour and adequate amount of water to knead the smooth dough. Next leave it for an hour. then make equal sized balls, smear them with dry flour and roll them out on a rolling board. After that Heat a griddle. Put the Chapati on it. After that, Moderately roast both the sides of chapati on griddle. Chapati is ready to be served.
How to make Roti Prata
Ingredients:
• 3 Cups flour
• 5 tbsp Melted ghee or margarine
• 3 - 6 tbsp Vegetable oil
• 1 Cup warm milk
• 1 tsp Salt
How to make Roti Prata:
• Sift the flour and salt into a big bowl, add ghee and stir till mixture looks crumbly.
• Slowly pour in the milk and mix properly.
• Knead the dough without adding extra flour till it pulls away from the bowl and forms a soft ball.
• Continue kneading till the dough is slightly sticky, for about 10 minutes.
• Cut the dough into 8 pieces and roll each piece into a ball, flatten it slightly and massage it with ghee.
• Put the flattened balls on a tray and cover it with a wet cloth.
• Let the dough rest for about 5 hours.
• Now evenly oil a rolling pan and work surface with ghee.
• Roll out each ball and extend it into a paper-thin circle, about 9 inches in diameter.
• Heat a skillet on medium flame and grease it with 1 tsp each of a vegetable oil and ghee.
• Fry the roti gently for about 2 minutes till the bottom is properly browned.
• When the bottom is golden brown and speckled and the roti is puffy, take out it and drain on a paper towel.

The difference between Chalebi and Roti Prata is that Chalebi is roasted while Roti Prata is pan fried. So Roti Prata is probably more oily then Chalebi, as Roti Prata also uses vegitable oil.

2 cups All purpose flour (maida)
11/2 tbsp fine grained semolina or rice flour
1/4th tsp baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
3 cups sugar
22/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp kewra water or rose water
Ghee or vegetable oil for frying

How to make jalebi:

• Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
• Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
• Set aside for about 2 hours to ferment.
• Whisk thoroughly before use.
• Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
• Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
• Deep fry them until they are golden and crisp all over but not brown.
• Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
• Leave for at least 4-5 minutes so that they soak the syrup.
• Take the jalebi out of syrup and serve hot.

How to make You Tiao

* 500g wheat flour, sieved
* 1/2 teaspoon yeast
* 1/4 teaspoon bicarbonate of soda
* 1 1/4 cups water
* 1 teaspoon sugar, to be diluted in the water
* 1/2 teaspoon salt
* 1/4 cup vegetable oil
* Deep-frying oil to fill up half a wok



Preparation:

1. Mix all of the ingredients together and knead into a dough.
2. Cover the dough with a piece of clean, damp cloth. Place it in a container and leave it in a cool place for about half an hour.
3. Line the worktop with some flour, roll out the dough to about 0.5cm thick.
4. Cut the dough into 3cmx10cm strips. Using a chopstick or the flat back of a knife, make a gutter in the middle of each strip (make sure it doesn't cut through) by pressing it down lightly.
5. Heat the oil in the wok on high.
6. Dip the strips into the boiling hot oil and deep-fry till it is golden brown.
7. Leave to cool a little and to drain off excessive oil before eating.


After finding out about these two foods, I found out that both foods needs to be fried, but the Jalebi has a rounded shape, while the You Tiao has a more straight like appearence. The initial shape of the You Tiao is also bigger then the Jalebi. The Jalebi is served warm or cold. It has a somewhat chewy texture with a crystallized sugary exterior coating. The sugars get partly fermented which adds flavor to the dish. The You Tiao instead is more plain in taste, but it is usually to complement the dish porridge.