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Wednesday 27 April 2016
Thame (3800m): Day hike to Thengpo (4350m)
An unforgettable day, acclimatising to the altitude with a day hike up to Thengpo for lunch and returning via Pasang Nuru's in Thame Teng.
After fond farewells to Lubko, Mykola and Jack who were heading up to Lungden/Arye with a view to crossing the Renjo La tomorrow, it was back up onto the gompa ridge for us and along the sandy juniper-lined path towards the summer yak pastures and stone homes at Khurkekharka. Gob smacking views back towards Thamserku and Kangtega, but no one in residence - with heavy snowfall last October/November and next to no rainfall since, there's no grazing for the animals.
Unbelievably the views got even better as we went further up the Thame Khola valley towards Thengpo: Ama Dablam - Makalu (मकालु) - Ombigaichan - Mingbo La - Malanphulan - Kangtega. Avalanches rolled down the slopes of the Lumding Himal on our left, the crystal clear river winding its way from one side of the wide open valley to the other. Yaks munching on what they can find.
At Thengpo we tucked into our packed lunch of spicy noodle soup, cheese and chapati, drinking in the stunning views of Bigphera Go Shar and Pacchermo further up the valley. Chhiring checked the didi's LED solar lights - still fearful of tremors she sleeps in a German Red Cross tent in the shadows of Tengkangboche and Paniyo Tippa.
Three more avalanches, lots of photos - and paracetamol - then back down the valley, veering off into Thame Teng to visit Pasang Nuru, the Tibetan refugee painter who lost all of his fingers and toes in an avalanche many years ago. Tea, boiled potatoes and painting perusal and purchasing, then back to a busy lodge - Kiwis (4), Japanese (4), Brits (2) and Ladies (3).
Washing water, diary, tea and biscuits, dice and my first win this trip!
Dinner.
Bed.
Read more on SparklyTrainers: Val Pitkethly's On and Off the Beaten Track through Solukhumbu.
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Chapati dough made with whole wheat flour , hot milk and pinch of salt. Excellent source of fiber.
© Seetaram Ponugupati and Nagalakshmi Ponugupati, All Rights Reserved
I spent a night in the Hanuman Temple on the mountaintop up above Hampi. This guy was my buddy. Chai, chillum, chapati.
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marinated 1/2-lb of raw scallops, 1/4-lb of raw shrimp, and 1/4-lb of sea bass, all of which had been sliced into rounds or cubes about 1/3-in thick, in the juice from four lemons and four limes, the zest from one lime, 1/2 of a red bell pepper finely chopped, 1T. of finely chopped habenero pepper, two cloves of crushed garlic, and 1t. of salt. let this stand covered in the refrigerator for one hour, lightly mixing once or twice along the way. strained most of the marinating liquid and added to the seafood and pepper mixture: 1/4c. of extra-virgin olive oil, diced 1/2 of a large pear, finely sliced 1/4 of a red onion, 2 finely sliced scallions, 1 1/2T. of finely chopped fresh tarragon, 1t. sugar, and fresh cracked black pepper to taste.
mixed 3/4c. of warm water and 1t. of salt into 1 3/4c. all purpose flour, kneaded and let stand for 30 minutes at room temperature. took globs of the goo with a floured hand and pushed them into rounds and stretched to shape on a floured work surface, then placed each flattened dough piece on a low temperature grill until slightly charred and still moist on the inside. the best tasting ones were puffed full of air but still a little gummy around the edges.
plated the ceviche in chilled bowls on a larger plate with the chapatis and a sprig of tarragon. a glass of oyster bay sauvignon blanc was paired with this dish.
Woman preparing chapatis at a rest stop beside the road on the Gujjar's semi-annual trek from the Himalayan highlands to Dehradun. In September, part of a group of the Gujjar semi-nomadic tribe is on the move for a month from the high mountainous pastures of Uttarakashi to Dehradun river valley outside the state capital of Uttarakhand, in northern India. At 3:00 a.m., this family was one of 10 moving their buffaloes and cattle about 60 km, from the hill station Dhanaulti to Suakholi, where they will camp for the night (photo credit: ILRI/Susan MacMillan).
Langar (ਲੰਗਰ) is a Punjabi word for kitchen or canteen. In the Sikh religion, the meaning of langar extends to include the communal cooking, serving, and eating of traditional North Indian vegetarian food in a Gurdwara (a Sikh house of worship).
These scenes of preparing lunch for the hungry are from Gurudwara Sis Ganj Sahib in Old Delhi.
For the PhotoBlog story, please visit: www.ursulasweeklywanders.com/religious-practice/feeding-b...
The Harmandir Sahib (Punjabi: ਹਰਿਮੰਦਰ ਸਾਹਿਬ), also Darbar Sahib (Punjabi: ਦਰਬਾਰ ਸਾਹਿਬ, Punjabi pronunciation: [dəɾbɑɾ sɑhɪb]) and informally referred to as the "Golden Temple", is a prominent Sikh gurdwara located in the city of Amritsar, Punjab, India. It was built by the fourth Sikh guru, Guru Ramdaas Sahib Ji, in the 16th century. In 1604, Guru Arjun completed the Adi Granth, the holy scripture of Sikhism, and installed it in the Gurudwara.
There are four doors to get into the Harmandir Sahib, which symbolize the openness of the Sikhs towards all people and religions. The present-day gurdwara was rebuilt in 1764 by Jassa Singh Ahluwalia with the help of other Sikh Misls. In the early nineteenth century, Maharaja Ranjit Singh secured the Punjab region from outside attack and covered the upper floors of the gurdwara with gold, which gives it its distinctive appearance and its English name.
The Harimandir Sahib is considered holy by Sikhs. The holiest text of Sikhism, the Guru Granth Sahib, is always present inside the gurdwara. Its construction was mainly intended to build a place of worship for men and women from all walks of life and all religions to come and worship God equally. Over 100,000 people visit the holy shrine daily for worship.
HISTORY
The Harmandir Sahib literally means The Temple of God. The fourth guru of Sikhs, Guru Ram Das, excavated a tank in 1577 CE which subsequently became known as Amritsar (meaning "Pool of the Nectar of Immortality"), giving its name to the city that grew around it. In due course, a Sikh edifice, Sri Harmandir Sahib (meaning "the abode of God") rose in the middle of this tank and became the supreme centre of Sikhism. Its sanctum came to house the Adi Granth comprising compositions of Sikh Gurus and other saints considered to have Sikh values and philosophies, e.g., Baba Farid, and Kabir. The compilation of The Adi Granth was started by the fifth guru of Sikhism, Guru Arjan Dev Ji.
CONSTRUCTION
Sri Guru Arjan Sahib, the Fifth Sikh Guru, conceived the idea of creating a central place of worship for the Sikhs and he himself designed the architecture of Sri Harmandir Sahib. Earlier the planning to excavate the holy tank (Amritsar or Amrit Sarovar ) was chalked out by Guru Amar Das Ji, the Third Sikh Guru, but it was executed by Guru Ramdas Sahib under the supervision of Baba Budha ji. The land for the site was acquired by the earlier Guru Sahibs on payment or free of cost from the Zamindars (landlords) of native villages. The plan to establish a town settlement was also made. Therefore, the construction work on the Sarovar (the tank) and the town started simultaneously in 1570. The work on both projects completed in 1577 A.D. During the leadership of the fifth Guru, Guru Arjan (1581–1606), the full-fledged gurdwara was built. In December 1588, Guru Arjan initiated the construction of the gurdwara. The foundation stone was laid by none other than Guru Arjan Sahib himself in December 1588. It is a common misconception that the foundation stone was laid by the Sufi saint Mian Mir of Lahore.
Some of the architectural features of the Harmandir Sahib were intended to be symbolic of the Sikh worldview. Instead of the normal custom of building a gurdwara on high land, it was built at a lower level than the surrounding land so that devotees would have to go down steps to enter it. In addition, instead of one entrance, Sri Harmandir Sahib has four entrances.
The gurdwara was completed in 1604. Guru Arjan, installed the Guru Granth Sahib in it and appointed Baba Buddha as the first Granthi (reader) of it on August 1604. In the mid-18th century it was attacked by the Afghans, by one of Ahmed Shah Abdali's generals, Jahan Khan, and had to be substantially rebuilt in the 1760s. However, in response a Sikh Army was sent to hunt down the Afghan force. Both forces met each other five miles outside Amritsar; Jahan Khan's army was destroyed.
The gurdwara is surrounded by a large lake or holy tank, known as the Sarovar, which consists of Amrit ("holy water" or "immortal nectar") and is fed by the Ravi River. There are four entrances to the gurdwara, signifying the importance of acceptance and openness. Inside the gurdwara complex there are many shrines to past Sikh Gurus, saints and martyrs (see map). There are three holy trees (bers), each signifying a historical event or Sikh saint. Inside the gurdwara there are many memorial plaques that commemorate past Sikh historical events, saints, martyrs and includes commemorative inscriptions of all the Sikh soldiers who died fighting in World Wars I and II.
In keeping with the rule observed at all Sikh gurdwaras worldwide, the Harmandir Sahib is open to all persons regardless of their religion, colour, creed, or sex. The only restrictions on the Harmandir Sahib's visitors concern their behavior when entering and while visiting:
Maintaining the purity of the sacred space and of one's body while in it:
- Upon entering the premises, removing one's shoes and washing one's feet in the small pool of water provided;
- Not drinking alcohol, eating meat, or smoking cigarettes or other drugs while in the shrine
- Dressing appropriately:
- Wearing a head covering (a sign of respect) (the gurdwara provides head scarves for visitors who have not brought a suitable covering);
- Not wearing shoes.
How to act:
If you choose to listen to Gurbani, one must also sit on the ground while in the Darbar Sahib as a sign of deference to both the Guru Granth Sahib and God.
First-time visitors are advised to begin their visit at the information office and then proceed to the Central Sikh Museum near the main entrance and clock tower.
The Harimandir Sahib runs one of the largest free kitchens in the world, serving 100,000 people on average daily. The meal consists of flat bread and lentil soup.
ARTWORK & MONUMENT SCULPTURES
Much of the present decorative gilding and marblework dates from the early 19th century. All the gold and exquisite marble work were conducted under the patronage of Hukam Singh Chimni and Emperor Ranjit Singh, Maharaja of the Sikh Empire of the Punjab. The Darshani Deorhi Arch stands at the beginning of the causeway to the Harmandir Sahib; it is 62 metres high and 6 metres in width. The gold plating on the Harmandir Sahib was begun by Ranjit Singh and was finished in 1830. Maharaja Ranjit Singh was a major donor of wealth and materials for the shrine and is remembered with much affection by the Punjabi people in general and the Sikh community in particular.
CELEBRATIONS
One of the most important festivals is Vaisakhi, which is celebrated in the second week of April (usually the 13th). Sikhs celebrate the founding of the Khalsa on this day and it is celebrated with fervour in the Harmandir Sahib. Other important Sikh religious days such as the birth of Guru Raamdas ji, martyrdom day of Guru Teg Bahadur, the birthday of Guru Nanak, etc., are also celebrated with religious piety. Similarly Bandi Chhor Divas is one of the festivals which sees the Harmandir Sahib beautifully illuminated with Divas (lamps); lights and fireworks are discharged. Most Sikhs visit Amritsar and the Harmandir Sahib at least once during their lifetime, particularly and mostly during special occasions in their life such as birthdays, marriages, childbirth, etc.
BLUE STAR
Blue Star was a military operation undertaken on 3 June 1984 and ended on 6 June 1984. The Indian Army, led by General Kuldip Singh Brar, brought infantry, artillery, and tanks into the Harmandir Sahib to put a stop to self-styled Dharam Yudh Morcha led by Bhindrawala. During these "Morchay" thousands of Sikhs courted arrest. Indira Gandhi ordered the army to launch Operation Blue Star. Within six months, Indira Gandhi’s Sikh bodyguards killed her (31 October 1984) for the perceived sacrilege.
Fierce fighting ensued between Sikhs and the soldiers, in which many of the Sikhs were killed along with many soldiers. The Harmandir Sahib complex also suffered much damage due to the attack, especially the holy Akal Takhat Sahib.
This attack is regarded by Sikhs as a desecration of Sikhism's holiest shrine and discrimination against a minority in India. In 1986, the repairs performed on the Akal Takhat Sahib after the attack, which the Rajiv Gandhi Government had undertaken without consultation, were removed. A new Akal Takhat Sahib was completed in 1999 by Kar Sevaks (volunteer labor and funding).
WIKIPEDIA
. . . rolling Chapatis
_________________________
Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi), also known as roti, safati, shabaati and (in the Maldives) roshi, is an unleavened flatbread from the Indian Subcontinent; and popular staple in India, Nepal, Bangladesh, Pakistan, and Sri Lanka. Chapati is made of whole wheat flour known as Atta, salt and water, and is cooked on a tava (flat skillet).
It is a common staple in South Asia as well as amongst South Asian expatriates throughout the world. Chapatis were also introduced to other parts of the world by South Asian immigrants, particularly by Indian merchants to Central Asia, Southeast Asia, East Africa, and the Caribbean islands.
HISTORY
The word chapat (Hindi/Urdu:चपत/چَپَت, chapat) means "slap", which describes the traditional method of forming rounds of thin dough by slapping the dough between the wetted palms of the hands. With each slap, the round of dough is rotated. Chapati is noted in the 16th-century document Ain-i-Akbari by Abu'l-Fazl ibn Mubarak, vizier of Mughal Emperor Akbar.
Chapatis are one of the most common forms of wheat bread which is staple food in South Asia. The carbonized wheat grains discovered at the excavations at Mohenjo-daro are of a similar variety to an endemic species of wheat still to be found in India today. The Indus valley is known to be one of the ancestral lands of cultivated wheat. Chapati is a form of roti or rotta (bread). The words are often used interchangeably.
Chapatis, along with rotis were introduced to other parts of the world by South Asian immigrants, particularly by Indian merchants who settled in Central Asia, Southeast Asia, coastal East Africa, and the Caribbean islands.
COOKING
Chapatis are made using a soft dough comprising Atta flour, salt and water. Atta is made from hard Gehun (Indian wheat, or durum). It is more finely ground than most western-style wholewheat flours. Traditionally, roti (and rice) are prepared without salt to provide a bland background for spiced dishes.
Chapati dough is typically prepared with Atta, salt and water, kneaded with the knuckles of the hand made into a fist and left to prove for at least 10 or 15 minutes to an hour for the gluten in the dough to develop. After proving, the dough becomes softer and more pliable. Small portions of the dough are pinched off and formed into round balls that are pressed between the two palms to form discs which are then dipped into flour and rolled out on a circular rolling board chakla using a rolling pin known as velan or belan into a perfect circle.
The rolled-out dough is then thrown on the preheated dry tava and cooked on both sides. In some regions of South Asia chapatis are only partly cooked on the skillet, and then put directly on a high flame, which makes them blow up like a balloon. The hot air cooks the chapati rapidly from the inside. In some parts of northern India and eastern Pakistan, this is called a phulka. In southern parts of India it is called "pulka". It is also possible to puff up the roti directly on the tava. Once cooked, chapati is often topped with butter or ghee.
Chapati diameter and thickness vary from region to region. Chapatis made in domestic kitchens are usually not larger than 15 centimetres to 18 centimetres in diameter since the 'tava' on which they are made comes in sizes that fit comfortably on a domestic stove top. Tavas were traditionally made of unglazed earthenware, but are now typically made from metal. The shape of the rolling pin also varies from region to region. Some households simply use a kitchen work top as a sort of pastry board, but homes have round flat-topped 'boards' that may be made of wood or stone or, more recently, stainless steel, specifically for rolling out chapatis.
In most parts of South Asia, there is a distinction made between a chapati and other related flat-breads eaten in the region like roti, paratha, kulcha, puri and naan based on cooking technique, texture and use of different types of flours. For example, Parathas are either made layered by spreading with ghee, folding and rolling out again into a disc which turns out flakey once it's cooked or it usually has various types of filling, such as spinach, dal or cooked radish or potato. Parathas are mostly made using all-purpose flour instead of whole wheat flour.
REGIONAL VARITIES OF CHAPATI IN INDIA
Paneer chapati: Grated Paneer is added to the usual chapati dough
Radish or Mullangi chapati: Grated radish and turmeric powder is added to the dough and the chapati is usually thick. It is often eaten by lorry drivers who eat in roadside dhabas during their long journey to some other state.
Vegetable stuffed chapati: In this type of chapati, a gravy of carrot, potato, peas, fenugreek are mashed and slightly sauted into a masala gravy. It is usually given rolled and many households prepare this using their own variety and combinations of available vegetables.
. . . and many more.
In the Maldives, chapati are traditionally eaten for breakfast along with a dish known as mas huni.
WIKIPEDIA
A lady making chapati wearing the UN-Habitat branded facemask in Mathare slum, Nairobi, Kenya 2020 © UN-Habitat/Julius Mwelu
The boys take a few seconds off to smile for the camera while their chapatis (Indian unleavened bread) bake over the large pan (in the foreground). (Poona/ Pune, Oct. 2008)
Chapati bread with cheddar cheese + tea
Simple
Photo was taken with the iPhone 6+ / daylight
all the editing done in the iOS as well
Batura Valley, Hunza, Pakistan
(made from a few dark RAW files)
Qtpfsgui 1.9.3
tonemapping parameters:
Operator: Fattal
Parameters:
Alpha: 0.5
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Color Saturation: 1.25
Noise Reduction: 0
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finish with GIMP 2.6.6
Indian style dish with flatbread that looks like chapati, but it isn't really. It is Turkish bread "from the Levant". The vegetable dish is made with potatoes, chickpeas and red paprikas. Turmeric is one of the spices I used, adding the yellow color. It is very healthy!
Photo-satire: Amazed and awestruck by the spectacular response of Goa's lawmakers to the 'Nigerian' crisis, Bollywood superstar Amitabh Bachchan dedicated a special edition of 'Kaun Banega Chapati' to Goa.
Pls read on.
Kadai Panner (Indian Cottage Cheese) with green peppers, onion & tomato. Served with basmati rice, lentils, chapati, papadam, raita.
Real life statue of a rural punjabi female making chapatis in a traditional kitchen at a rangla punjab museum in havali resturant, Punjab
A Rabari woman in her home. She was a very shrewd lady, clearly the boss of the household and proud to show us around the house and teach us to make chapatis.
A very nice old lady, she even let some people have a go at flippy the chapattis.
The Golden Temple in Amritsar isn't just a tourist attraction or religious monument.
Thousands of meals a day are cooked by volunteers in their kitchens and given free to the poor and needy (or anyone who just happends to be hungry) every day.
All the ingredients are donated free of charge and everyone who works in the kitchens, dining halls and on dish washing duties do so free of charge.
They even have dormitories where people can stay overnight for free, and Sikhs come from all over the world (Jo met some Essex lads), to donate their time and/or money to help maintain the temple and generally do good work for the community.