View allAll Photos Tagged chapati
E' inutile che ci provi. Il chapati lo mangio io.
Pas la peine d'essayer. Le chapati, c'est moi qui le mange.
5-20-2011
One of our volunteers at the Library is from India. She brought me what she called Roti. It is an Indian Flat bread also known as Chapati made with Chapati Flour but you can also use whole wheat flour. She has offered to demonstrate how to make it sometime. I watched a few You Tube videos that show you how to make it.....so I thought I'd give it a try. Looks easier in the video, of course and the rolling technique takes practice. I also did not have the Chapati Flour and used King Arthur Whole Wheat flour. Mine were not nicely round as Vani's...Oh well, but they do taste good.
Kangawa, Kenya.
Piccolo uomo mangia il chapati, una specialità locale che ha però radici di cucina indiana.
Little man eating a Chapati, a local coming originally from India.
Chapati on the left, Leone l'Africano Pizza on the right. The Chapati comes without a box, most of the time wrapped in a newspaper or more recently in a plastic bag.
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...
The word Chapati is from the Hindi capātī, from capānā, meaning to ‘flatten or roll out.’
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...
Githeri, pilau and chapati at a reasonable price -- very handy for those walking home and needing some good and healthy food quickly. A great initiative!
Our drivers having a well deserved meal in a roadside hotel... the daal channa and chapatis were heavenly
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...
January 23, 2014
Made these on a whim tonight. Both came out very well. The radishes cooked along with the dal, and were quite soft by the end. Very weird. I'm pretty sure I've never had cooked radishes before. It was a Mark Bittman recipe ("Simplest Dal," p.433, I think, in "How to Cook Everything"), and he would have preferred daikon radish, but said any kind would work, so I took him at his word. He also said that the dal would go well with chapati bread, so I tried that, too, and it turned out very well. It's a fried, unleavened bread, and I cooked it on one of the new cast iron griddles that I've been "collecting." The beans, well, we had them, and I thought it could use a green vegetable.
... on a heavy cast-iron griddle.
Meanwhile, the next one is being rolled out, after a lengthy process of preparing each lump of dough. I have never got the hang of making chapatis, and much prefer being invited to eat them elsewhere!
A seafood bounty... Prawns, shrimp, lobster, crab, cuttlefish, octopus, a variety of seafood skewers (marlin, shark, barracuda, tuna, king fish, conche, mussels, scallops, etc), chicken and beef skewers, cassava, breadfruit, chapati
A rare south indian iyengari dish called "Kadag puli" and indian bread. "Kadag puli" is made with lots of spices and cucumber
Taken with the 50mm f1.8 lens at f/3.2 and 1/60sec with custom white balance using a gray card.
Or so it seemed when they brought it to us. At any rate, it was way more food than we could eat. It was all delicious, though.
There was saffron rice, curried chicken, beef in some kind of delicious sauce, spicy chicken salad, chapati bread, mango juice... After having eaten fairly sparsely for the past week (and given that Congolese food tends to be somewhat sparse with regard to spices), this was a meal fit for a king.
The Himalayan marmot is one of the highest living mammals in the world. Himalayan marmots are found from 4000 m to the upper edge of the vegetated zone (ca 5500 m) in the mountains of Nepal, parts of India, and parts of Tibet. A subspecies of the Himalayan marmot, M. himalyana robusta, is one of the largest marmots and may weigh over 6 kg.
Virtually nothing is known about this species who goes by the common name "Tibetan snow pig".
The only US holiday named after an animal, Groundhog Day, is named after a marmot.
We left early for Asia’s longest lake and most beautiful lake among all. We reached Changla Pass through a narrow and tough road from Leh. It is the third highest pass in the world at height of 5289m. There is a army tea canteen which provides all the travelers Black tea and dry fruits at no cost. Beyond Changla another breath taking valley opens up along with some greenery where you can see Wild Himalayan Horses, Ibexes, Tibetan Antelopes, Himalayan Wolves, Black necked Cranes and our own favourite Himalayan Marmot (Phiya in local language). This fat rat, size of a small dog, from squirrel family was fearless and friendly. I game him my partner’s parantha and chocolates. We stayed some quality time with him in his wild while returning.
Read Our Canon Photographers Trip to Leh :-
saish746.blogspot.in/2009/10/leh-lehd-what-i-wanted-to-be...