View allAll Photos Tagged chapati
It’s my first time I tried Chapati, it reminds me of Roti-Prata but this is not cooked in oil...
Chapati - A flat, unleavened bread from northern India and Pakistan. (http://en.wiktionary.org/wiki/chapati)
photographed at Little India, Singapore
Gurdwara Sis Ganj, Old Delhi, India: A member of the sangat (devotee) operates the automatic rotis (chapatis) making machine for the Guru's langar (free kitchen). The Langar or free kitchen was started by the first Sikh Guru, Guru Nanak Dev Ji. It is designed to uphold the principle of equality between all people of the world regardless of religion, caste, colour, creed, age, gender or social status.
In addition to the ideals of equality, the tradition of Langar expresses the ethics of sharing, community, inclusiveness and oneness of all humankind. "..the Light of God is in all hearts." (sggs 282)
Read more here: www.sikhiwiki.org/index.php/Langar
I finally got the hand mixer of the Brown to make Hummus. I didn't have dry yeast but Atta(wheat powder in Hindi/Urdu) so made Chapati this time.
Chapati is well eaten daily in India/Pakistan/Nepal though Naan is famous in foreign countries as Indian bread which needs powder chemically whiten. Truth is, locals hardly eat Naan at home but restaurants.
And Hummus is a dish which uses Chick Beans(Chana Daal in Hindi/Urdu) and is widely eaten in the middle eastern area such as Turkey, UAE and north Africa.
I tried to go to a very favorite Turkish restaurant and looking forward to the time it happens, but haven't turned out to be real yet. So here I remembered the taste I had in Istanbul and tried to recreate. Hum, I guess it's close enough!
Ah well, now I miss my days spent there with just one bite.
Memory of scent brings me easily back to the past.
After a relatively good night's sleep at the Tingri Friendship Hotel, we woke to more low cloud and a greasy chapati breakfast.
Leaving the others to walk back up to EBC still hopeful of a Qomolangma sighting, Fran and I decided to cut our losses and to walk down towards Rongbuk Monastery.
Our stroll took us alongside the rocky glacier route of the Rongbuk River valley, dotted with yaks. At the sacred water well, we picked up Tashi, a local Tibetan man who chatted to us as we walked on towards the monastery. About 10 minutes in, he became very insistent we stop and look back.... thereby ensuring we did get a sighting of Mount Everest, peaking out of the lower cloud base. Tu-de-chay Tashi!
At Rongbuk Monastery we pottered around the monastery kora, still getting the occasional sighting of Mount Everest / Qomolangma, and then returned to the tent camp, helping a lady carry her three thermoses of water for the final stretch.
I'd been a bit woozy all morning, and spent most of the exciting off road return drive to the Friendship Highway sleeping in the front seat. Too tired to keep my eyes open to take in the amazing scenery, the river crossings, and towing another jeep out of a bog.
At (Old) Tingri we rejoined the tarmac, and checked in to the Snow Leopard Guesthouse where we had a late lunch and a lazy afternoon to wash, repack and stroll the length of town which stretches along the main highway.
As the light faded, the cloud lifted and we were treated to a very atmospheric view of snow capped Himalayan peaks, including (somewhere!) the elusive Mt Everest
After noodle soup for supper, we made the most of the evening's hot water and hit our beds for a comfier night's sleep.
en.wikipedia.org/wiki/%C3%9C-Tsang
en.wikipedia.org/wiki/Rongbuk_Monastery
en.wikipedia.org/wiki/Mount_Everest
en.wikipedia.org/wiki/Everest_Base_Camp
en.wikipedia.org/wiki/Tingri_%28town%29
IMG_8601
Chapati and My Own Invented Curry Dish Which Is A Blend Of Vitamin Rich Vegetables, Sousa Sauce, Garlic Paste, Cumin, Tomato etc etc.
After a relatively good night's sleep at the Tingri Friendship Hotel, we woke to more low cloud and a greasy chapati breakfast.
Leaving the others to walk back up to EBC still hopeful of a Qomolangma sighting, Fran and I decided to cut our losses and to walk down towards Rongbuk Monastery.
Our stroll took us alongside the rocky glacier route of the Rongbuk River valley, dotted with yaks. At the sacred water well, we picked up Tashi, a local Tibetan man who chatted to us as we walked on towards the monastery. About 10 minutes in, he became very insistent we stop and look back.... thereby ensuring we did get a sighting of Mount Everest, peaking out of the lower cloud base. Tu-de-chay Tashi!
At Rongbuk Monastery we pottered around the monastery kora, still getting the occasional sighting of Mount Everest / Qomolangma, and then returned to the tent camp, helping a lady carry her three thermoses of water for the final stretch.
I'd been a bit woozy all morning, and spent most of the exciting off road return drive to the Friendship Highway sleeping in the front seat. Too tired to keep my eyes open to take in the amazing scenery, the river crossings, and towing another jeep out of a bog.
At (Old) Tingri we rejoined the tarmac, and checked in to the Snow Leopard Guesthouse where we had a late lunch and a lazy afternoon to wash, repack and stroll the length of town which stretches along the main highway.
As the light faded, the cloud lifted and we were treated to a very atmospheric view of snow capped Himalayan peaks, including (somewhere!) the elusive Mt Everest
After noodle soup for supper, we made the most of the evening's hot water and hit our beds for a comfier night's sleep.
en.wikipedia.org/wiki/%C3%9C-Tsang
en.wikipedia.org/wiki/Rongbuk_Monastery
en.wikipedia.org/wiki/Mount_Everest
en.wikipedia.org/wiki/Everest_Base_Camp
en.wikipedia.org/wiki/Tingri_%28town%29
en.wikipedia.org/wiki/China_National_Highway_318
en.wikipedia.org/wiki/Friendship_Highway_%28Tibet%29
IMG_8630
... on a jiko. Laborious work!
The charcoal fired jiko drops its ashes below; the little door at the bottom regulates the heat if necessary. The chapatis are cooked on a thick iron griddle which spreads the heat evenly and is used only for this purpose.
This picture has appeared in Pocketcultures, here :
pocketcultures.com/topicsoftheworld/2009/12/25/cooking-ch...
If you flatten the cornmeal and pan fry it then it becomes roti or chapati. Roti/chapati can be made of corn or wheat but ugali is usually corn.
Unlike American grits, ugali is finely ground and cooked until firm or stiff. This dish is eaten widely across Africa, where it has many different local names.
en.wikipedia.org/wiki/Ugali#Names
High carb, low fat, intense flavours.
Taken and sent from my iPhone.
Chapati and My Own Invented Curry Dish Which Is A Blend Of Vitamin Rich Vegetables, Sousa Sauce, Garlic Paste, Cumin, Tomato etc etc.
Chapati and My Own Invented Curry Dish Which Is A Blend Of Vitamin Rich Vegetables, Sousa Sauce, Garlic Paste, Cumin, Tomato etc etc.
. . . on average 5.000 kg Wheat Flour, 1.250 kg Cereals, 500 kg Rice, 5000 Ltr Milk, 500 kg Sugar, 250 kg Pure Ghee is used a day.
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
GURU KA LANGAR
Guru Ka Langar The tradition of serving langar Initiated by Guru Nanak Dev Ji and then established by the 3rd Guru Sri Guru Amar Dass Ji at Goindwal.
Even the Mughal King Akbar came and sat among the ordinary people to share langar.
The institution of Guru ka Langar has served the community in many ways. It has ensured the participation of women and children in a task of service for mankind. Women play an important role in the preparation of meals, and the children help in serving food to the pangat. Langar also teaches the etiquette of sitting and eating in a community situation, which has played a great part in upholding the virtue of sameness of all human beings; providing a welcome, secure and protected sanctuary.
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Everyone is welcome to share the Langar; no one is turned away. Each week a family or several families volunteer to provide and prepare the Langar. This is very generous, as there may be several hundred people to feed, and caterers are not allowed. All the preparation, the cooking and the washing-up is done by volunteers and or by voluntary helpers (Sewadars).
In the Golden Temple Community Kitchen at an average 75,000 devotees or tourists take langar in the Community Kitchen daily; but the number becomes almost double on special occasions. On average 5.000 kg Wheat Flour, 1.250 kg Cereals, 500 kg Rice, 5000 Ltr Milk, 500 kg Sugar, 250 kg Pure Ghee is used a day. Nearly 100 LPG Gas Cylinders are used to prepare the meals. 100’s of employees and devotees render their services to the kitchen.
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
IMPORTANCE OF LANGAR TO SIKHISM
Bhai Desa Singh in his Rehitnama says, "A Sikh who is 'well to do' must look to the needs of his poor neighbours. Whenever he meets a traveller or a pilgrim from a foreign country, he must serve him devotedly.
Maharaja Ranjit Singh made grants of jagirs to gurdwaras for the maintenance of langars. Similar endowments were created by other Sikh rulers as well. Today, practically every gurdwara has a langar supported by the community in general. In smaller gurdwaras cooked food received from different households may comprise the langar. In any case, no pilgrim or visitor will miss food at meal time in a gurdwara. Sharing a common meal sitting in a pangat is for a Sikh is an act of piety. So is his participation in cooking or serving food in the langar and in cleaning the used dishes. The Sikh ideal of charity is essentially social in conception. A Sikh is under a religious obligation to contribute one-tenth of his earnings (daswand) for the welfare of the community. He must also contribute the service of his hands whenever he can, service rendered in a langar being the most meritorious.
GOLDEN TEMPLE AMRITSAR