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Naturally Nepal

Namaste! Join me as I take you on an adventure through Nepal in the heart of the Himalayas. Submissions are open!

Article 12 (Citizenship ID) of the new constitution states that people have the right to have citizenship ID that reflects their gender identity.

Article 18 (Right to Equality) covers rights to equality and covers ‘gender and likely other grounds’ against discrimination while stating that the State will not discriminate against any citizens based on origin, religion, race, caste, tribe, gender, language or ideological conviction or likely any other status.

This article also lists ‘gender and sexual minority people’ among disadvantaged groups that are recognized by the constitution, stating that  Nothing shall be deemed to prevent the making of special provisions by law for the protection, empowerment or advancement of the interests of socially and culturally disadvantaged women, Dalits, indigenous peoples, tribes, Madhesi, Tharu, Muslim, ethnic minorities, backward classes, minorities, marginalized, farmers, workers, youth, children, senior citizens, gender and sexual minorities, handicapped persons, pregnant persons, disabled or helpless, people of backward regions and economically disadvantaged citizens.

Article 42 (Social Justice) lists ‘gender and sexual minorities,’ among groups that will have right to participate in state mechanisms and public services based on the ‘principle of inclusion.’
“When compared with the status of gender and sexual minorities in the Asian region, it is phenomenal that Nepal is actively embracing them. Our rights have been recognized. But we understand that this is just the beginning and there is a long way to go before we can achieve full equality and mainstreaming of gender and sexual minorities in Nepal. We need to work hard and increase advocacy efforts to include the right to marry for gender and sexual minorities in the upcoming civil code. We look forward to working with fellow Nepalis for building a new, inclusive and prosperous Nepal.” [x]
(via desifemslash)
Posted 542 weeks ago
<p><a href="http://hinducosmos.tumblr.com/post/137797841043/a-shaiva-deity-nepal-20th-century-opaque" class="tumblr_blog">hinducosmos</a>:</p>

<blockquote><p><b>A Shaiva Deity</b> <br/>
Nepal, 20th century. Opaque watercolor on paper.<br/>
(via <a href="http://collections.lacma.org/node/170048">Los Angeles County Museum of Art | LACMA</a>)</p></blockquote>

hinducosmos:

A Shaiva Deity
Nepal, 20th century. Opaque watercolor on paper.
(via Los Angeles County Museum of Art | LACMA)

Posted 542 weeks ago
<p><a href="http://alpine-spirit.tumblr.com/post/137564348380/nema-sherpa-surveys-the-route-ahead-the-first-rays" class="tumblr_blog">alpine-spirit</a>:</p>

<blockquote><p><i>Nema Sherpa surveys the route ahead</i></p><p>The first rays of sunshine thaw the frozen world around us on the morning of the hike over the Renjo Pass (5340m) to the village of Gokyo.</p><p>Khumbu Valley, Himalayas of Nepal</p></blockquote>

alpine-spirit:

Nema Sherpa surveys the route ahead

The first rays of sunshine thaw the frozen world around us on the morning of the hike over the Renjo Pass (5340m) to the village of Gokyo.

Khumbu Valley, Himalayas of Nepal

Posted 542 weeks ago
<p><a href="http://arjuna-vallabha.tumblr.com/post/137829352457" class="tumblr_blog">arjuna-vallabha</a>:</p>

<blockquote><p>Vishnu relief made of gem, Nepal<br/></p></blockquote>

arjuna-vallabha:

Vishnu relief made of gem, Nepal

Posted 542 weeks ago

Nepali Alu dum

lifejournalised:

Be warned it is hot! 

While growing up potato had always been an all time favourite in our house as far as I can remember. We always included potato in one form or the other in every lunch and dinner menu. But now a days, being more health conscious the other veggies have totally taken over in my kitchen! Still I make sure that I’m never out of potatoes, love to learn new recipes using potaotoes and it makes its way to the menu maybe 3-4 meals a week. 

Today we had  Alu dum for dinner and good news is - I have recorded every step of the cooking process. This is a popular dish of Darjeeling origin served in restaurants in Kathmandu. Although I learnt how to make this relatively recently, here is my version and I think you will not be disappointed.  

Serves 5-6 people.

Total time- About 40 minutes. 

Ingredients

Potatoes- 7 Large Russet potaotes

Tomato- 2 large or 3 medium sized

onion-  2 medium sized

garlic- 4-6 pieces depending on size

ginger- about 1 inch piece

Black cumin seed- 1 teaspoon

Cumin powder- 2 teaspoon

Coriander powder- 2 teaspoon

Garam masala- 1 teaspoon

Chilli powder- 3-4 teaspoons. More or less depending on taste.

Turmeric powder- 1 teaspoon

Salt- 1 tablespoon for boiling potatoes and 1 tablespoon or more while cooking according to taste.

vegetable oil- ½ cup.

Keep reading

Posted 542 weeks ago
<p><a href="http://iso200com.tumblr.com/post/137961245005/bright-sunshine-over-the-himalayan-mountains" class="tumblr_blog">iso200com</a>:</p>

<blockquote><p>Bright sunshine over the Himalayan mountains, Nepal by CamelKW - <a href="http://flic.kr/p/CyFu5E">http://flic.kr/p/CyFu5E</a></p></blockquote>

<p>Machhapuchhre mountain in the background</p>

iso200com:

Bright sunshine over the Himalayan mountains, Nepal by CamelKW - http://flic.kr/p/CyFu5E

Machhapuchhre mountain in the background

Posted 542 weeks ago
<p><a href="http://travelgurus.tumblr.com/post/137475361867/makalu-night-photographer-location-travel" class="tumblr_blog">travelgurus</a>:</p>

<blockquote><h2><b> </b><i>Makalu Night / <a href="https://500px.com/bibimailsk" title="Click to proceed to Bibi BielekovaPhotographer / Location ⛳ / Travel G’s    ' />

travelgurus:

 Makalu Night / Photographer / Location ⛳ / Travel G’s    

Posted 542 weeks ago
<p><a href="http://arjuna-vallabha.tumblr.com/post/137128949787" class="tumblr_blog">arjuna-vallabha</a>:</p>

<blockquote><p>Vajrapani by 

Samundra Man Singh Shrestha

</p></blockquote>

arjuna-vallabha:

Vajrapani by  Samundra Man Singh Shrestha

Posted 543 weeks ago
<p><a href="http://theworldon35mm.tumblr.com/post/136920591569/looking-towards-gokyo-ri-on-new-years-eve-2013" class="tumblr_blog">theworldon35mm</a>:</p>

<blockquote><p>Looking towards Gokyo Ri on New Year’s Eve 2013.</p></blockquote>

theworldon35mm:

Looking towards Gokyo Ri on New Year’s Eve 2013.

Posted 543 weeks ago

Iskus ko pakoda/ Chayote snack

lifejournalised:

Pakoda… My all time favourite finger food. It’s a Nepali appetiser, also common in Indian food scene since, as neighbours we share so many common things. But as with a lot of other foods eaten commonly in both countries, there’s a subtle difference in the Indian and Nepali recipe which gives it it’s uniqueness.

Normally, a snack item but I even eat them with my lunch or dinner… that’s how much I love, love, love my pagoda’s! So yes you can expect all sorts of pakoda recipes in the future….

There are various kinds of Pakoda one can make depending on the different vegetable that has been used. While the basic essence of a Pakoda recipe remains the same, the difference lies in knowing how to prepare and handle different kinds of vegetables differently according to their taste, texture and consistency. 

Meanwhile, for today let’s get started with Chayote or ‘Iskus’ as it’s called in Nepali… This recipe is another gift of knowledge passed on to me by my mom-in-law. 

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Ingredients

Iskus- 4 medium size

Gram flour/ Besan- 1 and half cup

Egg- 1

Ginger garlic paste- 1 tablespoon

Onion- 1 large

Green chilli- 3-4

Turmeric- 1 teaspoon

Chilli powder- 1 teaspoon

cumin powder-1 tablespoon

salt- 1 tablespoon or according to taste.

Vegetable oil- Enough for deep frying. 


Method

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Prepare all the ingredients.

Peel the Iskus. Remove the seed.


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Grate the iskus. Let it stand for about 20-25 minutes. The water will start separating.


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Squeeze out and discard the liquid or you can always use it for some health drinks …. but we don’t need it here.


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Add the rest of the ingredients. 


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Mix well evenly preferably with hands. No need to add any water as the Iskus releases more water during the process.


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Next we heat vegetable oil in a frying pan, enough for deep frying a couple of pagoda’s at a time. When the oil becomes hot lower the heat to medium and use a spoon to put in small quantities of the mixture in the oil.


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 Turn it over on both sides. Once it starts getting a golden brown colour it is ready. I usually place the cooked pagodas on a paper towel to soak off the excess oil.


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Ta! Ra!!! Pakoda is served… come'n have some please! 

Yummy! It tastes equally good with or without a dip on the side like tomato ketchup or  tomato chutney/ golbheda ko achar.

Best thing is that my children love it too (we always make some without the chilli) Is this a super healthy snack or what? 

And if I’ve made more than necessary I usually the excess goes in an air tight bag and into the freezer, to be eaten sometime the next week.

Enough said… time to eat!!

Posted 543 weeks ago

About Me

I grew up in a small town helping my parents on their farm. There I developed my love for nature and a desire to explore. Now I travel around the world photographing nature.

Interests

I love to travel. I have been everywhere, from Alaska to Zimbabwe. For every trip I keep a travel log of my adventures and capture the world as I see it.

Check out my photo gallery to get a glimpse into where I have been. And drop me a line if want to find out more. I always love to hear from fellow travelers.

Aspirations

I am looking for my next big adventure. There are still many places I want to visit and even more to which I want to return. The camera is charged up and my backpack is packed; drop me a line if you know where I should go next.