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With rice, chapati, vegetables, parippu, sambar, puzikuzhambu, curd, pickle, rasam, thuvaiyal, appalam, vadai, and payasam at Ananda Bhavan
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.
A great place to eat this veggie dish called Chola around 40p a portion includes chapati at the Punjabi Spice Corner in Amjal Khan Rd. Karol Bagh Delhi India
For a picnic to which I was invited by the family at the marvellous Temple View Guest house.. (Actually a celebration not just a picnic...)
Aalu Chana Sabji is one of the famous North Indian curries which will be best to eat with Chapati, Parota & Poori. One can try this curry with rice also. Aalu chana or Aloo Chole masala recipe preparation steps are given below.
This is a very healthy curry which can be taken daily. Potato & Bengal gram are used in the preparation of this tasty Indian recipe. One who loves spicy food can try with this recipe. Poori, often taken as Tiffin for breakfast in South India, is preferred with Aalu Chana Sabji. Now let’s start preparing without any delay.
My World Vision
-AroundTheWorld-
INDIA
-Haridwar-
-Chapati-
Camino, a última hora de la tarde, por las estrechas calles de Haridwar para asistir a la Puja (ritual de adoración a los Dioses); en sus calles me encuentro con multitud de puestos callejeros de todo tipo, entre ellos me paro en este que venden Chapati (pan). Me relaciono con sus dueños que son gente agradable y muy simpática; cámara en mano, aprovecho para ver como lo elaboran.
El Chapati es un pan plano (roti) que se prepara de una forma muy sencilla con harina integral, sal y agua; se amasa con los nudillos, se deja reposar unos minutos para que se ablande y con la palma de la mano se hacen pequeñas porciones que más tarde se bañan en harina; sobre una chakla (tabla de madera circular) con un rodillo se aplana para dejarlo muy delgado; Cuando ya está, se coloca en una plancha bastante caliente y se le da vuelta y vuelta para terminar de cocinarlo. El Chapati está buenísimo, sirve para acompañarlo con cualquier comida india.
Me gusta esta fotografía porque es un retrato simple de gente sencilla, de la calle; de alguna manera, muestra y me recuerda la hospitalidad, alegría y cariño que me demostró el pueblo Indio en mi viaje a su maravilloso país. Me siento muy afortunado de haber conocido a gente tan feliz con tan pocos recursos que te dan lo poco que tienen (un ejemplo a seguir). Dicen que viajar a la India te cambia la vida y estoy de acuerdo porque no se puede olvidar jamás ver como el que menos tiene es el que más te da. Se que la situación allí, en estos meses tan complicados, por su idiosincrasia, es sumamente peligrosa y difícil; no paro de pensarlo. Los indios son gente muy buena, buena de verdad.
Mi corazón y mi energía está con ellos en todo momento y desde aquí les mando todo mi cariño y un abrazo inmenso.
My World Vision:
La sonrisa india.
MoOn
Carlos Infante Luna
We really like Kenyan food (minus the funky goat meat) and chapatis are our favorite. Jeff makes are really good and flaky chapati. If you look closely you can see his menu and prices listed on the side of his house. Chai (tea) is 5 shilllings and it looks like a chapati is 10 shillings. Not bad when you consider that $1 US is about 65 Kenyan shillings.
It was very nice and easy to make!! now I would like to try to mix more spices. but I need make Chapati again. this time is ...OK....I am not satisfied with this completion.
I got a private lesson in chapati making from a beautiful Indian woman and her daughter. They taught me the TRICKS! I am unstoppable now! This is my first attempt and look at the beautiful flakiness and deliciousness. With practise my chapatis will rival anyones! I owe it all to them, I would NEVER have known if they hadn't shown me the tricks, so I am forever grateful. :)
The vegetable is red onion, garlic and broccoli (including the stalk) sautéed with mustard seeds, cumin seeds, chilli powder and turmeric (pop the mustard and cumin seeds in vegetable oil, then add the garlic and onion, then once softened add the turmeric and chilli powder, then a little water to deglaze, sauté a little more, then add the broccoli, then saute adding splashes of water to de-glaze until it is cooked to your preference). Just scoop up in your hands with the chapatis!
Enjoy an Indian-Mediterranean theme at Andanita Taj in Tagaytay.
Post will be up soon on BaconTunaMelt! :)