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July 3


Saint of the day:
Saint Thomas 

Patron Saint of Architects 

Saint Thomas the Apostle’s Story

Poor Thomas! He made one remark and has been branded as “Doubting Thomas” ever since. But if he doubted, he also believed.
He made what is certainly the most explicit statement of faith in the New Testament: “My Lord and My God!” and, in so expressing his faith, gave Christians a prayer that will be said till the end of time.
He also occasioned a compliment from Jesus to all later Christians: “Have you come to believe because you have seen me? Blessed are those who have not seen and have believed” (John 20:29).


Thomas should be equally well-known for his courage. Perhaps what he said was impetuous—since he ran, like the rest, at the showdown—but he can scarcely have been insincere when he expressed his willingness to die with Jesus. The occasion was when Jesus proposed to go to Bethany after Lazarus had died. Since Bethany was near Jerusalem, this meant walking into the very midst of his enemies and to almost certain death. Realizing this, Thomas said to the other apostles, “Let us also go to die with him” (John 11:16b).



St Thomas

(Relics: Rome, Italy; Ortona, Italy; Mylapore, India)

A tradition holds that in the 3rd century the bones of St Thomas the Apostle were taken from India and brought to Edessa, Turkey.

In 1258 they were transferred to Ortona, Italy.


Basilica di San Tommaso Apostolo

(Basilica of St Thomas the Apostle)

Corso Giacomo Matteotti 35

66026 Ortona, Italy

*The relics of St Thomas the Apostle rest within a golden casket placed within a white marble altar located in the crypt of this church.


San Thome Basilica

19/38, Santhome High Road

600004 Mylapore, Chennai, Tamil Nadu, India

*Tradition holds that St Thomas the Apostle preached in this region and was martyred on St Thomas Mount.

*This church is built over the tomb of St Thomas. The tomb is empty; however, a few small relics are within the church.


Santa Croce in Gerusalemme

(Holy Cross In Jerusalem)

Piazza di Santa Croce in Gerusalemme 12

Rome, Italy

*This church is east of the the Basilica of St John Lateran.

*A bone from the index finger of St Thomas the Apostle is located here.

It is said that this is the same finger that he inserted into the side of the Risen Christ.

Also the first chapel on the left side of the nave is dedicated to St Thomas.

*Also found here are relics of the True Cross brought to Rome by St Helena in 325. These relics include: the Titulus Crucis (This is the sign that hung over the head of Christ and that declared him to be the King of the Jews), a Crucifixion nail, a relic of the True Cross, two thorns from the Crown of Thorns, the greater part of the sponge used to give Christ vinegar, and a piece of the cross from the good thief (St Dismas).

*This chapel can be accessed by the staircase on the left side of the sanctuary.

In India:

The tomb of Saint Thomas the Apostle in Mylapore, India




Mango Tart with Vanilla Bean Pastry Cream


For the crust:

  • 1 cup all-purpose flour

  • 1/3 cup confectioners’ sugar

  • 1/8 teaspoon salt

  • 1/2 cup (1 stick) unsalted butter, cold and cubed

For the filling:

  • 3 large egg yolks

  • 1/4 cup sugar

  • 2 Tablespoons all-purpose flour

  • 2 Tablespoons cornstarch

  • 1 1/4 cups whole milk

  • 1/2 a vanilla bean, split lengthwise

  • 3 large mangos, cut into thin slices


  • food processor; 9-inch nonstick tart pan with removeable bottom


Make the crust:

  1. In the bowl of a food processor fitted with the pastry blade, pulse together the flour, sugar and salt. Add the cold, cubed butter and pulse just until the butter is incorporated and the mixture is in large clumps.

  2. Spray a 9-inch nonstick tart pan (with removable bottom) with cooking spray. Transfer the dough into the tart pan, and then using your fingers, press it into the pan in an even layer to form the base and sides of the tart crust. Using a fork, prick all over the bottom of the crust.

  3. Cover the pan with plastic wrap and freeze it for 15 minutes.

  4. Preheat the oven to 425°F. Remove the plastic wrap and place the tart pan on a baking sheet. Bake it for 13 to 15 minutes or until it’s golden brown. Remove the crust from the oven and allow it to cool completely in the pan. Once the crust has cooled completely, carefully push the bottom of the pan up to release it from the sides. Place the tart on a serving dish and then prepare the filling.

Make the filling:

  1. In a medium bowl, whisk together the egg yolks and sugar until well combined. Sift the flour and cornstarch into the bowl with the eggs, whisking until smooth.

  2. Add the milk to a medium saucepan. Scrape the vanilla bean seeds into the milk then add the scraped bean to the saucepan and bring the mixture to a boil just until the milk starts to foam. Remove the milk mixture from the heat, take out the vanilla bean and then very slowly whisk the milk into the egg mixture, whisking constantly to prevent curdling.

  3. Pour the mixture into a medium saucepan set over medium heat. Cook it, whisking constantly, until it comes to a boil. Once it boils, continue whisking constantly for an additional 30 to 60 seconds until it thickens. Immediately pour the mixture into a clean bowl and cover it with plastic wrap so that the plastic wrap is touching the pastry cream. Place the bowl inside a larger bowl filled with ice water to bring it to room temperature.

  4. Once the pastry cream is at room temp, whisk it to remove any lumps then pour it into the completely cooled tart shell. Arrange the mango slices on top, starting in the center and then fanning them outwards to mimic flower petals. Slice and serve the tart immediately or store it, covered in plastic wrap, in the fridge for a maximum of two hours before serving.


  1. The crust and pastry cream can be prepared 1 day in advance and assembled the day of serving. Cover both the crust and pastry cream securely with plastic wrap and store the crust at room temp and the pastry cream in the fridge.



Instant Pot Chicken Tikka Masala



  • 2 tablespoons butter 

  • 1 tablespoons ginger - finely chopped

  • 2 tablespoons garlic - minced

  • 2 tablespoons coriander powder

  • 1 tablespoons cumin powder

  • 3/4 teaspoon turmeric powder

  • 1 teaspoon black pepper

  • 1 1/2 teaspoons chili powder

  • 2 pounds boneless skinless chicken
    thighs - cut into bite-size pieces

  • 1 cup whole milk yogurt

  • 1/2 cup water

  • 8 oz tomato sauce

  • 1 teaspoon salt- or to taste

  • 4 teaspoon lemon juice

  • 1 tablespoons honey - or to taste

  • 4 tablespoons tomato paste

  • 1 teaspoon garam masala

  • 1 tablespoons dried fenugreek leaves

  • ½ cup coconut milk

  • ½ cup heavy cream

  • 1/8 cup cilantro leaves – chopped (TT)



  1. Select the 'Sauté' function and pre-heat the Instant Pot inner pot.

  2. Melt butter or ghee in the inner pot.

  3. Stir in ginger and garlic and sauté until fragrant, about 1 minute.

  4. Add coriander, cumin, turmeric, black pepper, and chili powder and cook until spices are fragrant, about 30 seconds.

  5. Add the water and deglaze the pot.

  6. Press ‘Cancel’.

  7. Add chicken to the spices and stir to coat.

  8. Add yogurt, tomato sauce, water, salt, lemon juice and honey.  Mix well.

  9. Add tomato paste on top and don't stir.

  10. Close the lid and pressure cook for 4 minutes.

  11. Do a quick release of pressure (QR).

  12. Open the Instant Pot and stir in dried fenugreek leaves, garam masala, coconut milk and heavy cream.

  13. Cook in 'Saute' mode for 2 minutes, or until heated through and desired consistency.

  14. If the sauce isn’t thick enough add a slurry consisting of 3 tablespoons of cornstarch dissolved in some cool water. Stir into the sauce until it has thickened.

  15. Garnish with cilantro leaves. Serve with sticky rice and naan. Enjoy!

*This recipe can be easily modified to be cooked on a stove in a pot but it would just need to cook longer. If you like a richer tomato flavor then double the paste, if you like your sauce sweeter then double the honey.

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