Effects of Toddy (Visual/Spatial)

-Familial
When a person drinks to much of Toddy, he/she may be under duress and therefore unable to think properly. So, this is a problem to the family as if he/she is a drunkard the family will be hit badly. As a result of being under duress, he/she may throw tantrum at the victims which is his family members, therefore there would be chaos.

-Societal
In the future, when rumour will start to spread, people will recognise he/she as a drunkard and start to gossip. The "news" will continue to spread and this may be a problem for the drunkard as chances of finding a job will be lesser, therefore the drunkard may not have career in the future society.

-Physiol
Drinking too much toddy may lead to liver failure as it is filled with too much alchohol which is poisonous to the body. In addittion, the person will throw up more often

Music that synchronises with first 5 chapters(a)

I have chosen this musical video to suit the first five chapters of the book "Village by the sea". Well you may be wondering why I chose this musical video for the reason mentioned above. If you had listened to this you may feel a relaxation feeling, but I you observe very carefully and imagine what is the video trying to tell you is that why should the people of Thul want factories to be built around their land and the peace would be ruined. People would concentrated more on business than their culture.

Journal entry of Hari

This is a journal entry of Hari's point of view...
Dear diary,
Who does he thing he is? Trying to make me desperate! Mum is very sick, I just wished that one day he would change his attitude. Now I am on my on to support my family including my siblings Bela and Kamal, thank goodness Lila is here to help. Look, even Lila herself had given up school so that she could stay at home to cook, wash and look after others. I wish Father would just stop drinking toddy and turn over a new leave. There is other things better to do than drinking and lay around everyday, he can help by earning some money at least. I even heard that factories were going to be built in Thul, which means that more opportunities will be available. I really hope they will get on and over with this so that I will be able to work and support my family.

Father is pray that you will start a new...
Sincerely,
Hari

Naturalistic T2WK4

The preparation of Chapati and Jalebi:

-Jabeli

Ingredients: -2 cups of self-raising flour
-1/2 tsp baking powder
-1 cup yogurt
-vegetable/canola/sunflower cooking oil for deep frying
-1 cup of sugar
-few strands saffron
-1/4 tsp cardamom powder
-2 drops of orange food colour
-2 tbsp of rose water.
Steps for Jalebi

-Mix the flour, baking powder and and yogurt into the batter and keep the mixture aside for 24hours to ferment.
-After which, pour batter into a ketchup dispensing bottle.
-In order to make the sugar syrup, melt the sugar with rose syrup and boil to get the for one thread consistency.
-To check for thread consistency, carefully dip the tip of your finger into the syrup, touch your finger and thumb together and gently teased apart.
-There you have it the syrup is done.
-Turn off fire and add the saffron strands and cardamon and stir well. Heat the oil in deep wok-like dish.
-To test for the right temperature, drop a small amount of batter into the oil.
-If it sizzles and rises to the top of the oil, the oil is not hot enough. -
Keep the flame at medium at all time to ensure all round cooking of the jabelis.
-Then, hold the ketchup dispenser over the hot oil and squeeze the batter into the oil into a wiggly, randomly coiled circle.
-After that squeeze out several at a time.
-Fry it until it is light golden and then remove and put directly into sugar syrup.
-Allow it to soak for 2-3mins and then remove. Finally serve it warm.

-Chapati

ingredients:-6 cups sifted whole wheat pastry flour
-2 tsp salt
-6 tbsp vegetable oil
-1-3/4 cups of warm water plus more needed
-1 cup melted ghee or clarified butter.
Summarised steps


In a large mixing bowl, stir together the flour and salt. Sprinkle in the oil and rub it into the flour with your hands. Make a well in the center of the flour, pour in the water, and mix together by hand until the dough pulls away from the sides of the bowl. Turn out onto a lightly oiled surface and knead for 15mins. Clean out the mixing bowl, butter it lightly, and return the dough to the bowl. Cover the bowl with a plastic warp or a damp dish towel and let the dough rest for 2 hours.

Divide the dough into 36 pieces, then work with only 3 pieces at a time-the chapatis should not dry out before cooking. With lightly floured hands, rolled each piece into a ball, flattened slightly, and place on a lightly floured surface. Roll out the dough into evenly flat 6" rounds. Roll out two more chapatis, then begin to cook.

Heat a cast-iron griddle over medium-high heat, then place a chapati over the griddle and cook for 30 sec. Then flip it again. The chapati should heat up and become freckled. When this happens, remove it from the griddle to a towel-lined basket, brush lighly with ghee or clarified butter, cover to keep warm. Stack the breads on top of each other. When the first three are done, reduce the heat under the griddle and roll out the next 3 chapatis; then turn up the heat and cook them. Continue rolling and cooking until the dough is gone.

Then if possible, allow two people for chapati making-one to roll and one to cook the chapatis. They should be the last thing to prepare for the Indian meal so that they can be served hot. Make 24-36 bread.

The differeneces between chapati and roti prata:

The difference between chapati and roti prata is that chapati is made from wheat grain while roti prata is made from whole-wheat flour.Roti prata is often eaten with mutton or fish curry while chapati is filled with wheat grain. In referrence to their origin, Roti prata belongs to a group of breads which are indegineous to india and is originated from Southern India, while Chapati is originated from South Asia and East Africa.

The difference between Jalebi and you tiao:

In referrence to their origin, you tiao is originated from China while Jalebi is originated from Middle East and North Africa. You tiao is often eaten with congee otherwise known as porridge while Jalebi is eaten just itself alone.Jalebi is served warm or cold, has a chewy texture with a sugary outter coating while is a golden-brown, long, deep fried strip of dough.