Winter Storm, Moraine Lake, Alberta, Canada

Idli

Idli is a savory cake ofsouth Indian origin popular throughout India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.

Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go.

Preparation:

To make idli, place four parts uncooked rice to one part split black lentil (minapa pappu, urad dal) in a pan and soak. Grind the lentils and rice to a paste in a heavy stone grinding vessel (rolu-rokali, oralu kallu). Leave the paste to ferment overnight, until it has expanded to about 2½ times its original volume. In the morning, put the idli batter into the ghee-greased molds of an idli tray or "tree" for steaming. Note that a traditional method in Tamil Nadu avoids greasing and uses pure white cloth which is placed on moulds and batter is poured over it after the idlis are cooked the trays along with cloth are inverted upside down in a plate & water is sprinkled on the cloth, then the cloth is pulled &idlis come out without sticking to the cloth. So that idlis are prepared without a single drop of oil / ghee. Those cloths are washed daily and kept separately in kitchens. The perforated molds allow the idlis to be cooked evenly. The tree holds the trays above the level of boiling water in a pot, and the pot is covered until the idlis are done (about 10–25 minutes, depending on size). The idli is somewhat similar to the attu, dosa, a fried preparation of the same batter.

In the olden days, when the idli mold cooking plates were not popular or widely available, the thick idli batter was poured on a cloth tightly tied on the mouth of a concave deep cooking pan or tava half filled with water. A heavy lid was placed on the pan and the pot kept on the boil until the batter was cooked into idli. This was often a large idli depending on the circumference of the pan. It was then cut into bite-size pieces and eaten.

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Buddhist Monastery, Himalayas

Photograph by Natalia Luzuriaga

Light & Night!

Photograph by Chaque Jour Suffit

Kjerag, Forsand, Rogaland, Norway

Kjerag is a Norwegian mountain, located in Lysefjorden, in Forsandmunicipality, Ryfylke, Rogaland. Its highest point is 1110 m above sea level, but its northern drop to Lysefjorden attracts most visitors. The drop is 984 m (3,228 ft) and it is also the site of Kjeragbolten, a 5 m³ stone located between two rocks.



Kjerag is a popular hiking destination. Some go there because Preikestolen has become too crowded, some to jump onto Kjeragbolten and some BASE jumpersfrom all over the world go there to dive off the high cliffs. Kjerag is also a popularclimbing destination, with many difficult routes going up its steep faces.

The easiest ascent starts from the visitors center Øygardsstølen, with a 2.5-3-hour walk each way. From Stavanger, it is roughly a 2-hour drive (closed in winter season). One can also take the tourist ferry from Lauvvik to Lysebotn in summer. The best season for walking is considered late June to September depending on snow conditions.

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