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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
Mr. Bisht is busy making the chapatis as our porter lends a helping hand. I was sitting next to Bisht, where you see the quilt. I was feeling quite cold when we entered and was sitting next to chullah. Finally when the warmth was enough I left the confines of my cocoon to take this pic.
Bisht runs a dhaba, which is on the Sagar-Panar route and located just 1.5 km short of the Panar ridge, in a clearing, which he has named Lwity Bugyal. The name Lwity seemed quite odd for a garhwali bugyal. Well stocked for a trekker. The achar, eggs, biscuits, maggi, dry cells and fresh milk from the cows tethered outside.
That morning we had climbed down from Tungnath to Chopta, polished off a couple of hot prarathas at Bhandari's dhaba and then motored our way to Sagar Village before resuming the climbing again at 12.30 pm from Sagar village to this place.
A step-by-step photographic essay of a woman making chapati for her family.
Photos by M. Rehemtulla for QUOI Media Group.
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
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I have got up just now and by my wife's hurried nudge I actually shot my third roza..I am really tired I went to bed at about 2 am and as soon as I finish writing this to you I will hit the sack, I just had one chapati roll unable to eat the other one..
Last night Asif had literally to drag a crying Marziya from the computer she is totally crazy about Bugs Bunny and hits all the You Tube side buttons herself..her cold has come back though the cough has subsided quite a bit.
From Zain Hussain
Its late now couldnt end the mail better than mr bachchan's famous song neela aasman so gaya, it used to transform me to peace each night, oh that reminds me of the three most prized compliments I received till date one came from guess whom???
The hijras, yes the hijras, abt 15 yrs back one noon they all came to beg, I as usual never gave anything and the hijras as they are started clapping their hands and one of them goes " kya saab tum toh amitabh bachchan ke jaise ho, kuch to do" the moment he said this I was like "kyya kaha tum ne?" The hijra repeated, I pulled a crisp 50 rupees from my wallet and gave it to him, boy do they have a sixth sense or what, that for me was one of my most prized compliments, I was so happy that day and till today whenever I recall the incident it brings a smile on my face.
So off to bed with a smiling face, utho jaago sahri karo..and don't forget to remember this long distance friend in ur duas ...Zain
So Zain I m actually live blogging this as email and as a blog to you..
About the hijras they are very intuitive , they are mind readers and they have holistic powers to cure , though their curse is merely a bluff to scare extort money , but I have a lot of respect for their abilities , I have seen some very great shaman hijras at Ajmer and people flock to them for ending their misery and what we call dua tawiz..in local lingo they are also known as Hijra bawas , most of them are lovers of Hussain and hardcore Maulaiees..
Ever since I met you I put my hijra posts on hold with respect to Ramzan and now that one of my cameras is repaired I am able to share my angst my humble mind ramblings with you and ..thank you for your kindness and a blog is not just words it is reliving human emotions recapturing time lapse
with its myriads of spectral whispers in soundless silence too
So take care Zain .. wish you your family well..Only 5 minutes more to begin my fast.. literally gulping my black tea...
And my Flickr blog stats show I have crossed over 20000 views today till now ..
Gurdwara Sis Ganj, Old Delhi, India: Close-up of 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
Gurdwara Sis Ganj, Old Delhi, India: A member of the sangat (devotee) prepares rotis (chapatis) on a huge hot plate 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
Gurdwara Sis Ganj, Old Delhi, India: Rotis (chapatis) being prepared on a huge hot plate 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
Chapatis (like most everything else) are cooked on a charcoal stove. Chapatis are usually rolled up with an egg omelet - called a Rolex. The Chapati's are very good too!
I am so fond of the Kenyan chapati! They are quite different from the Indian chapati, even though they do have common origins.
Kenyan chapati are extremely laborious to make, and I have only ever tried once... It took me two hours to make eight of them, and they were not all that good. Since then, I really enjoy eating other people's chapati :)