View allAll Photos Tagged chapati
Feeds 4. I usually double the portions here to make a HUGE batch, freeze the leftovers in meal sized portions for defrosting later for when I can't be bothered cooking a proper dinner. works great! Roti is store bought as I am lazy.
Ingredients:
•290g red lentils.
•830ml water
•300g finely chopped frozen spinach
•4-5 medium mushrooms (the original recipe doesn't call for this, but I had some spare mushrooms and threw them in. They tasted great.)
•1 teaspoon salt
•1/2 teaspoon turmeric
•1/2 teaspoon dried chili
•2 tablespoon ghee
•1 onion
•3 teaspoons dried coriander
•1/2 teaspoon cumin powder (original recipe called for cumin seed, but I did it with powder and it tasted about 10 times better).
•1 teaspoon mustard seed
•1 teaspoon garam masala
Method:
•rinse/soak lentils in hot water for 20 mins
•boil water, throw spinach in and defrost it, then throw throw lentis, turmeric, dried chilli, salt, pepper and simmer for 15-20 mins - while this simmers do this:
•chop onion and mushroom, cook in ghee with cumin powder and mustard seed. once cooked mix in with lentil, add garam masala, coriander and stir.
•warm chapati (or roti) bread up on the frying pan to get it that little bit crispy.
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_8624
Scattered around the Western Thar Desert of India and Pakistan are villages of people calling themselves Bishnois. The Bishnoi are known for their staunch environmentalism. They are also known for their opium ceremony.
Away from where the men gather around their opium and chat, women continue their early-morning activities. In one of the houses, a woman is making capātī – from the Hindi capānā, meaning ‘flatten, roll out’.
For the Photo-Story, please visit: www.ursulasweeklywanders.com/travel/opium-for-breakfast-b...
Ingredients:
2 cups of wheat flour (500g)
1 cup of boiled and mashed pigeonpeas (250g)
1 tablespoon fat
½ cup cooking oil
Enough warm water
A pinch of salt
Yield 8 - 10 portions
Procedure:
1.Sift the wheat flour and salt.
2.Rub in the fat using fingertips until all the fat is well mixed.
3.Mix in the pigeonpeas paste into the flour and fat mixture.
4.Make a well in the center and pour in enough of the water to make a soft dough.
5.Knead the dough and allow rest for 30minutes. When soft divide into 10 balls.
6.Roll each ball into a circle.
7.Rub each circle top with oil and fold into a wheel.
8.Rub each ball into a circle on a floured surface.
9.Fry each circle on a low heat on both sides until golden brown.
10.Keep the chapatis warm
11.Serve hot
. . . 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.
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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
Manufacturer of Hot Kitchen Equipment – Roti Maker, Chapati Plate with Puffer, Griddle Plate, Multi-Burner Oven and many more offered by Sreca Kitchen Equipments.
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_8613
. . . 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
Making Chapati
Women preparing chapatis for worshipers to eat at Guru-ka-Langer (building) by the
Golden Temple (the Most Holy site of the Sikh religion.) in Amritsar, Punjab.
Around 35,000 people a day are fed for free by temple volunteers. Everyone is invited to join this communal breaking of bread. All participants sit on the floor, regardless of caste, status, wealth or creed, powerfully symbolizing the central Sikh doctrine of the equality of all people.
(information from: www.sacred-destinations.com/india/golden-temple-of-amritsar)
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As part of a broader package of BBC reports called Qatar Direct, the travel programme Fast Track shot on location in the capital Doha and elsewhere in the country.
A step-by-step photographic essay of a woman making chapati for her family.
Photos by M. Rehemtulla for QUOI Media Group.
The fist woman I met in Udaipur, she was so wonderful. Made great tea, and tried to teach me to make chapati. Always went for a visit in the morning time although there was quite a language barrier.
Ingredients:
2 cups of wheat flour (500g)
1 cup of pearl millet (250g)
1 tablespoon fat
½ cup of cooking oil
Enough warm water
A pinch of salt
Yield 8-10 portions
Procedure:
1.Sift the flour (wheat flour and pearl millet) and salt.
2.Rub in the fat using fingertips until all the fat is well mixed.
3.Make a well in the center and pour in enough of the water to make a soft dough.
4.Knead the dough and allow rest for 30minutes. When soft divide into 10 balls.
5.Roll each ball into a circle.
6.Rub each circle top with oil and fold into a wheel.
7.Rub each ball into a circle on a floured surface.
8.Fry each circle on a low heat on both sides until golden brown.
9.Keep the chapatis warm
10.Serve hot