View allAll Photos Tagged chapati
Beside selling chapatis Semwanga has a major interest: music. In his local church he known as MC Goodman.
Semwanga dreams of his music providing for the family. He already recorded a simple CD with gospell tracks and know he hopes to make a music video - when the money is there.
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Semwanga is having chapatis and tea for breakfast.
Lobsang shows us what is for lunch - fried rice, chapatis (unseen), cheese, salad, sun dried tomatoes, biscuits and even watermelon to finish...
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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π Typical lunch. Actually not so typical as on this occasion the chapatis were from yesterday (and thus stiff). The red stuff was some absolutely delicious spicy-sweet cauliflower, accompanied by diced green beans, and the usual rice with spicy thick soup-like veg dish. I eat with a fork, but most of the locals (host included) mix it up and eat with their hand (right hand), which I actually find slightly disconcerting for some reason (I'm just too damn civilised). Today's meal was particularly good as the side dishes were procured from a local resturant (I gathered from the host—who's just taken over after having been away for a while in the adjoning seaside state of Kerala).
The filtered drinking water is bought in bottles, but they cook with municipal water, which also gets mixed with water from a well (pumped to tanks to the roof) for the taps. (complicated huh?)
This was a hurried camerphone shot as I've not yet "come out" as a blogger…
(the title is a silly play on 'Blore' and 'Flunch')
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
As the trip progressed, Josh's addiction to Mandazis ('fat cakes'), chapatis (with sugar) and sucking on sugar cane only got worse...
Ascending the Pass. Snow starts to be really deep, it takes a lot of effort to continue. Breathing gets heavy, few steps and then stop. The surroundings are just breathtakingly beautiful as well. The light gets brighter and brighter. Near to the Top of the Pass, a cloud appears and takes all sight. We are not sure if we can continue, time is after 4PM already.
Juba restaurant has goat stomach (shaqlan calool) with chapati, beef suqaar, and injera. You also get free desserts: bananas.
beautiful brunette woman in red sari eating with appetite traditional thali wirh rise,curd,dal in Goa restaurant masala tea.
Aryuvedic Indian cooking class.. time to eat!! Split pea soup with spinach and coconut, chapati, lemaon rice with cashews and fresh coconut, curried potatoes and cauliflower
Picked up a book in a book exchange back in Botswana called St Jude's by an Australian woman who set up a school in Tanzania. Her school is for the very poorest kids.
As I was in Arusha, I asked if I could visit and so I was able to spend a special day with these kids.
Read more about the School here:
Delhi, India - Jul 27, 2015. Selling foods at street market in Delhi, India. Delhi city proper population was over 11 million, the second-highest in India.
Zum Abschied liebevoll zubereitete CHAPATI und Masalatee, die Schale mit Wasser ermöglicht das HÄNDEWASCHEN
When the train stops, villagers will walk up and down the train selling everything from grilled chicken to chapati to bananas.
What we used: ( only available in our ref)
1. Chapati (Flat Bread)
2. Scrambled Egg
3. Hotdog
4. Cheese
Follow the photo instruction.
-We are so Random that time haha.
-Try to invent your own.
--Don't forget to put Ketchup!
Ingredients: flour, water, salt
Preperation: burn some camel dung underneath a metal plate until hot. Roll the chapati flat and place on the metal plate until browned. Flip and repeat on the other side. Serve with curried vegetables. Best eaten after a long day of camel riding.