Nepali Food

Dhido  
Dhido is that the hottest food in rural areas. Dhido is created of corn flour or millet flour. it's created by change of state flour in poached water with continues stirring. it's a kind of straightforward flour pudding.
Jand ( - Nepali ancient Liquor
It is the normal drink of Kingdom of Nepal. Jandh may be a fermentation product of ragee (Eleusine coracana) regionally called Kodo or Marua. The ragee seeds area unit typically mixed with alittle quantity of wheat or corn grains.


Kinema
Kinema may be a nonsalted and solid-state soured soybean food of the jap hills of Kingdom of Nepal. it's consumed in Darjeeling and geographical area of India and in some elements of Asian country. it's a pungent smell of ammonia, slippy texture, and short shelf-life.

Chiura- crushed Rice
A popular ancient food of Kingdom of Nepal made up of paddy. It's created by soaking, draining, roasting, flaking the paddy followed by removing of the husk. it's one in all the item in the main consume in special day generally in ASAR-15 with Dahi (fermented milk product).

Syabaji - crushed dry cereal
Syabaji is additionally the normal product made up of paddy in Kingdom of Nepal. The word syabaji is come back from newari( a ethenic cluster of Nepal) word shiyagu( roasted). it's created by cookery the Chiura in sand and is lighter than chiura.

Golfuki - dry cereal
Is the food product maily consumed as breakfast in terai community in Kingdom of Nepal. Golfuki preparation includes soaking of paddy (2-3 days), debilitating the water,and gently cookery in Handi . its conjointly renowned as alternative name ""muri"" or ""bhuja"'.

Lawa 
It is the direct roast product of paddy.

Khatte
It is the favored breakfast in mountainous areas of Kingdom of Nepal, it's made up of rice in the main from rice obtained from dhiki ( a special Nepalese manual flaking instrument) however white or white rice can even be used.it is ready from rice by soaking nightlong, debilitating and cookery.

Poko
It is rice based mostly solid soured nutrient characterised by creamy color, soft, and juicy sweet and bitter style with slightly alcoholic and aromatic flavor. Consumption of those product is deeply unmoving within the culture and has many symbolic significance. throughout the preparation of Jandh and Raksi, this can be base product. there's ancient belief that Poko promotes physiological condition, nourishes the body giving sensible vigor and stamina (Gajurel and Baidya 1979, c). Their production is confined to home scale solely.

Satoo
Satoo may be a ancient nutrient made up of maize, soybean and someday intercalary gram. it's nutritionally thought-about as balanced food. roast maize (Makai) and soybean (Bhatmas) were mixed and fine-grained is termed Satoo, that is usually consumed with Mahi and salt.

Khir (Rice Pudding)  
Khir (milk pudding) and Dhakane area unit the sweet breakfast and snack things ready from rice and milk. Shrawan fifteen (August 1) may be a culturally special day for overwhelming Khir. Khir preparation involves boiling the milk with alittle quantity of Rice for concerning one unit of time.

Kasaar
Kasar may be a special ancient sweet of Kingdom of Nepal made up of rice flour and chaku (concentration sort of sugarcane juice) with ball form of radius 4-6 cm.Basically it's served in wedding, Bratabandha and alternative cultural and activities.

Puwa (Nepali Puwa)
Puwa is that the ancient sweet in slightly huge granular form made up of Rice (khatte) .Puwa preparation involves the cookery of rice flour in Ghiu( ghee) till it becomes brown red. slightly water is intercalary, and it's poached till cooked . alittle quantity of sugar and spices area unit intercalary.it has conjointly same importance as kasar.

Raksi - Nepali ancient Liquor
Raksi is major ancient drink of Nepalese community. Raksi is associate green  co generic spirit obtained by pot distillation of the suspension of Jand. the merchandise resembles with strong drink has extremely variable alcohol contents.

Chiuri-Ghiu
Chiuri-Ghiu may be a reasonably vegetable clarified butter historically obtained from the fruit kernel of the Chiuri plant (botanical name genus Bassia butyracea) obtainable within the middle mountainous region of the dominion and conjointly called butter-tree. The plant is usually obtainable within the mountain region of the country at a thousand to 5000 foot altitude.

Yomari / Yamari Dumplings
Yomari is ready by kneading rice flour exploitation plight, create fig formed, create hole and place coagulated Chaku mixed with powder of cooked black herb, shut the outlet creating flower like form and steamed till cooked . It ought to serve whereas hot. Beside Chaku, folks use meat keema, black gram paste or Khoa. this can be distinctive bread ready by Himalayish folks solely, on Yomari punhi, day

Chatamari 
This is a rice flour flapcake noticeably raised by Newars. Once in a very year, within the month of April/ could, Dewali or Degudeopuja is widely known. They prepare skinny however spherical flapcake of rice flour, Chatamari as they're referred to as offered to the Devta named Degudeo or Kuldevta (fitular god) and distributed as Prasad (offering). throughout guthi (Religious trusties) feasts conjointly chatamari area unit ready as vital item for pattern attend (Majpuria).

 Gundruk
Gundruk is that the carboxylic acid soured product of inexperienced ivied vegetables. The vegetable Leaf usually used includes rayo(Brassica compestris L power unit. cumifolia Roxb), Mustard leaf( dilleniid dicot genus nigra), Radish leaf(Raphanus sativusL) and cauliflower leaf(Brassica oleracea L power unit. botrytis). The predominated carboxylic acid microorganism that area unit vital to acid development and contribution of flavour were recommended as Pediococus pentsaceous, eubacterium cellulobiose and L. plantarum. The acid content within the final product was usually ranges from zero.8% to a quarter relying upon staple used. It may be preserved for durable when sun drying and straightforward packaging underneath polythene bag or pouchs.it is well-liked among all the ethnos of Kingdom of Nepal. it's conjointly well-liked in some a part of India ( geographical area, Meghalaya, Nagaland) having high dense Nepalese community.

Sinki 
Sinki is additionally the carboxylic acid soured product of root elements of carrot. it's conjointly bitter take a look at and may be preserved by sun drying and straightforward packaging like gundruk for durable.

Bamboo shoot ( Tama)
Tama (Mesu) is that the salt-cured carboxylic acid soured veggie product consumed in bamboo growing region of Kingdom of Nepal. it's conjointly consumed within the Nepalese originated folks of Darjeeling and geographical area a part of India. The young shoot of bamboo is employed within the preparation of Mesu. The ordinarily used bamboo area unit CHOYA BANS(Dendroclamus hamiltonii),KARATI BANS(Bambus tulda Roxb),BHALU BANS(Dendrucalamus Sikkimenens),DHUNGRE BANS(Dendroclamus Gigantea)and MAL BANS(Bambusa nutans)It is coomonly consumed as a Curry or creating pickes (ACHAR).Th microflora found within the TAMa area unit Pediococus pentaceus( initiation) and dominated by , eubacterium brevis and eubacterium plantarum. The curry referred to as AALU-TAMA-BODI( created by potato, MESU and white beans) is one in all the favored item in Himalayish communityof Kingdom of Nepal.The final acidity in TAMA ranges from zero.o4 to 0.95% as carboxylic acid.

Khalpi
Khalpi is one in all the renowned ancient soured pickle of Kingdom of Nepal made up of KAKRO( Cucumber).The mature KAKRO is washed , cutting into strips 2-3 in. length, sun drying, combining with salt and spices and methi( fenugreek) cooked oil, packed tightly into glass instrumentation , lidding and soured naturally for 4-5 days. Some diiference in preparation is often found counting on region. it's conjointly consumed as ACHAR.

Masyaura
MASYOURA may be a typical Nepalese food made up of the Black lentil and little shreds of various vegetables. it's believed that Masyoura contains sensible combination of the saccharide and macromolecule. The masyoura preparation includes improvement of lentils and soaking to get rid of the husk, grinding to powder , addition of alternative vegetables shreds and pidalus( neglected tuber vegetable of arum family family ordinarily found in Nepalese forest)., shaping into ball and dried on the daylight to cut back wet content and improve the period of time.

Chook-Amilo
Chook-Amilo is that the targeted sort of bitter citrus juice. it's usually ready in mountainous regions attributable to the provision of citrus fruits called Jyamir, Kagati, or Nibuwa (lemon and lime varieties). Ripe bitter citrus fruits area unit collected and juice is extracted with the assistance of a Kol, ( a pressing device historically employed in rural areas to extract fruit crush, sugarcane juice, mustard oil, and Chiuri-Ghiu), poached with occasional stirring till the colour of the juice changes from white to gray and so black. The targeted juice is hold on in a very mud instrumentation with tight lid. The Chook-Amilo may be hold on and used for one to two years.

Mahuwa Raksi 
It is the distilled alcoholic soured liquor of juice from a flower referred to as Mahuwa ( maduca indica).The alcohol production is administered by adding Khameer (yeast)or by suggests that of natural yeast presence within the flower and distillation is administered by ancient pot to concentrate the alcohol volume.

Toddy
Toddy (Taddy) is that the naturally soured alcoholic product of sap from a palm treese.Sap from totally different palm varieties may be use in creating mixed drink however in Kingdom of Nepal particularly wild date (phoenix syslvestris) and wine palm (Borassus flabelliefert) and dwarf Phoenix dactylifera (phoenix humilis) area unit used.The collected sap usually contains 10-15% sugar and is reborn to alcohol by suggests that of yeast gift in pot( mud pot/HADI/ GHAILA)as a culture from former mixed drink. It contains in the main Saccharomyces likewise as another species of yeast like kloecdes, Pichia, Candida, and endomycopsis.

Aamchoor (dry mango flesh) 
It is the dried product made up of preripened mango flesh.Its production in Kingdom of Nepal is barely restricted to deal with hold level. It's made up of the preripening stage of mango and contained high organic acid. Mangoes area unit destining and longways withdraw little piece, mixed with salt and turmeric powder and dried in sun.. It may be hold on in additional than one year in tight glass instrumentation. Its in the main consumed as Achar ( pickle) with general dish of Nepalese( decaliter, Bhat and Tarkari).It helps on digestion method of old folks whose rate of decreasing hydrogen ion concentration in abdomen is incredibly slow throughout meal.

Dried Amala (Amala KO sukuti)
It is dried product of fruits Amala (Phyllanthus emblica, syn. Emblica officinalis) copiously found in several a part of the Kingdom of Nepal. it's a deciduous tree of the Euphobriaceae family acknowledge for useful fruit for health. It contains water-soluble vitamin (Vit C) in high amount. It may be used as Achar whereas the powder from dried Amala may be employed in varied ayurvedic medicines conjointly.

Sulphating (0.5% KMS) may be done before drying to preserve its color and water-soluble vitamin loss throughout preparation of dried Amala.

Dal Bhat Tarkari Achar or Roti / flatbread in situ of Bhat or each

It is the regular food of Nepali folks. decaliter Bhat Roti Tarkari (Sabji) and achar may be a set of food things. This set of food is consumed in lunch and diner each. Some folks eat Roti within the lunch with decaliter and curry and a few eat rice and a few eat each. Bhat (Cooked Rice) and Roti is employed for substitutable of lunch and dinner. folks raise "did you eat Bhat / roti?", that's they're asking "did you eat your food?". Vegetarians eat rice or roti with curd, vegetables, sweets and non feeder like uptake rice with goat or chicken meat. In rural places folks eat maize and corn as their regular food too.

Durkha Churpi
Durkha or Chhurpi is milk based mostly food consumed in Kingdom of Nepal. Durkha is typically created within the mountain region of Kingdom of Nepal. Yak milk is typically most popular to create Dhurkha. Durkha have differing kinds. Some durkha area unit soft, some arduous however it's one in all the favourite a part of Nepali food. Durkha created in Illam is one in all the renowned sorts of durkha