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Duhabi, Dhanusha
__NOTOC__ Duhabi is a Village Development Committee in Dhanusa District in the Janakpur Zone of south-eastern Nepal. At the time of the 1991 Nepal census it had a population of 5,762 persons residing in 990 individual households. Duhabi is an archeological, historical, religious and cultural village situated either sides of indo-Nepal border. The natural environment of the Maithili cultural village includes a river, ponds, mango groove and the historical and archeological sites. It is a natural, cultural, and archeological museum. The word “Duhabi” is derived from the Sanskrit word , which means plant of grass family. It is said that Saint Durbasha meditated for 12 years only eating ‘Durba’ in the same village. So the Gadh lace of meditationgot its name Durbasha Gadh latter got its name Duhabi. Historically the archeological remains and icons tone idolsexcavated in the village resemble with archeological remains of Simraungadh and Rajbiraj this proves a historical ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zones Of Nepal
Until the establishment of seven new provinces in 2015, Nepal was divided into 14 administrative zones ( Nepali: अञ्चल; ''anchal'') and 77 districts ( Nepali: जिल्ला; ''jillā''). The 14 administrative zones were grouped into five development regions ( Nepali: विकास क्षेत्र; ''vikās kṣetra''). Each district was headed by a Chief District Officer (CDO), who was responsible for maintaining law and order and coordinating the work of field agencies of the various government ministries. From east to west: * Eastern Development Region: **Mechi Zone, named after the Mechi River **Kosi Zone, named after the Kosi River ** Sagarmatha Zone, named after Sagarmatha (Mount Everest) * Central Development Region: **Janakpur Zone, named after its capital city **Bagmati Zone, named after the Bagmati River **Narayani Zone, named after the Narayani (lower Gandaki) River * Western Development Region: **Gandaki Zone, named after the Gandaki River ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Diwali
Diwali (), Dewali, Divali, or Deepavali ( IAST: ''dīpāvalī''), also known as the Festival of Lights, related to Jain Diwali, Bandi Chhor Divas, Tihar, Swanti, Sohrai, and Bandna, is a religious celebration in Indian religions. It is one of the most important festivals within Hinduism where it generally lasts five days (or six in some regions of India), and is celebrated during the Hindu lunisolar months of Ashvin (according to the amanta tradition) and Kartika (between mid-October and mid- November).''The New Oxford Dictionary of English'' (1998) – p. 540 "Diwali /dɪwɑːli/ (also Diwali) noun a Hindu festival with lights...". It is a post-harvest festival celebrating the bounty following the arrival of the monsoon in the subcontinent. Diwali symbolises the spiritual "victory of light over darkness, good over evil, and knowledge over ignorance".Jean Mead, ''How and why Do Hindus Celebrate Divali?'', The festival is widely associated with Lakshmi,Suzanne Barche ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickling
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a ''pickle'', or, to prevent ambiguity, prefaced with ''pickled''. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs. Pickling solutions that are typically highly acidic, with a pH of 4.6 or lower, and high in salt, prevent enzymes from working and micro-organisms from multiplying. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ghugni
Ghugni ( bn, ঘুগ্নি, or, ଘୁଗ୍ନି) or ghuguni ( as, ঘুগুনি, or, ଘୁଗୁନି) is a curry made of peas or chickpeas. Different variations of the dish use different types of peas or chickpaes, such as black gram, green peas, or white peas. It is a snack native to the Indian subcontinent, especially popular in Eastern India (Indian States of Jharkhand, Odisha, West Bengal), Northeast India (Indian states of Assam and Tripura) and in Bangladesh. Preparation The peas are soaked overnight and then boiled in water. The peas are added to a gravy that includes coconut, ginger paste, garlic paste, cumin, tamarind paste, and cilantro. It is then served with puffed rice (''kurmura'') and at times with hot onion pakoda or ''bhajiya''. Ghugni is often served with dhuska, a fermented rice-lentil dish. In Calcutta, ghugni is often eaten with puris. Variation In Bihar, green chickpeas or freshly harvested green peas are used for the di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taro
Taro () (''Colocasia esculenta)'' is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in African, Oceanic, and South Asian cultures (similar to yams). Taro is believed to be one of the earliest cultivated plants. Names and etymology The English term ''taro'' was borrowed from the Māori language when Captain Cook first observed ''Colocasia'' plantations there in 1769. The form ''taro'' or ''talo'' is widespread among Polynesian languages:*''talo'': taro (''Colocasia esculenta'') – entry in the ''Polynesian Lexicon Project Online'' (Pollex). in Tahitian; in < ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flattened Rice
Flattened rice is a type of rice dish made from raw, toasted, or parboiled rice grains pounded into flat flakes. They are eaten as is, toasted, fried, or used as ingredients or toppings for other dishes. Depending on their use, they can be crispy, crunchy, chewy, or soft in texture with a light nutty flavor. They are traditional to many rice-cultivating cultures in Southeast Asia and South Asia. It is also known variously as rice flakes, beaten rice, pounded rice, pressed rice or chipped rice. South Asia Flattened rice is a breakfast staple in South Asia where it is known as ''poha'', ''pauwa'', ''avalakki'', ''chivda'', or ''aval'' among many other names. It is particularly popular in India, Nepal, and Bangladesh. ''Poha'' is made by de-husking rice grains and then parboiling or soaking them in hot water for 45 minutes. They are then dried, roasted, and then flattened with rollers. They usually come in thin, medium, and thick varieties. Thinner varieties are ideal for cooking and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yoghurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results. Yogurt is produced using a culture of ''Lactobacillus delbrueckii'' subsp. ''bulgaricus'' and ''Streptococcus thermophilus'' bacteria. In addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a specific amount of colony-forming units (CFU) of bacteria; in China ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curd
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or ''curds''. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 90 percent of the proteins are caseins. Curds can be used i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gujiya
Gunjiya, Gughara, Pedakiya, karanji, Kajjikayalu,Somas,Karjikayi is a sweet deep-fried dumpling, native to the Indian subcontinent, made with suji (semolina) or maida (all purpose flour) stuffed with a mixture of sweetened khoa (milk solids; also called mawa) and dried fruits, and fried in ghee. The earliest mention of gujiya dates back to the 13th century, when a jaggery-honey mixture was covered with wheat flour and was sun-dried. The preparation method of a typical gujiya/pedakiya is rather similar to that of a samosa, but the gujiya/pedakiya looks like an empanada. Shaped like a half moon, the gujiya or pedakiya is filled with a sweet mixture of grated and roasted dried fruits, khoa, grated coconut, and a hint of suji to lend it a grainy texture. It is especially made and consumed during Teej, Holi and Chhath in India. Similar dishes Several regional cuisines in India feature dishes similar to gujia, but with different fillings. Gujias are prepared in Uttar Pradesh, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nepalese Cuisine
Nepali cuisine comprises a variety of cuisines based upon ethnicity, alluvial soil and climate relating to Nepal's cultural diversity and geography. '' Dal-bhat-tarkari'' ( ne, दाल भात तरकारी) is eaten throughout Nepal. ''Dal'' is a soup made of lentils and spices, ''bhat'' — usually rice but sometimes another grain — and a vegetable curry, ''tarkari''. Condiments are usually small amounts of spicy pickle (''achaar'', अचार) which can be fresh or fermented, mainly of dried mustard greens (called ''gundruk ko achar'') and radish (''mula ko achar'') and of which there are many varieties. Other accompaniments may be sliced lemon (''nibuwa'') or lime (''kagati'') with fresh green chilli () and a fried (thin, crisp disc-shaped food) and also Islamic food items like rice pudding, sewai, biryani etc. (ढिंडो) is a traditional food of Nepal. Momo is a Nepalese style dumpling, an adaptation of Tibetan mogmog, filled with minced meat in a f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maithil Cuisine
Maithil cuisine, also known as Mithila cuisine, is a part of Indian and Nepalese cuisine. It is the traditional cooking style of Maithils residing in the Mithila region of India and Nepal. Maithil cuisine comprises a broad repertoire of rice, wheat, fish and meat dishes and the use of various spices, herbs and natural edibles. The cuisine is categorized by types of food for various events, from banquets, to weddings and parties, festival foods, and travel foods. The service style of the cuisine has little similarity with that of the French ''table d'hôte''; all preparations are served together on a platter and consumed at once. The staple food is bhat (boiled rice), dal, roti, tarkari and achar, prepared from rice, lentils, wheat flour, vegetables, and pickles. The traditional cooking medium is mustard oil. Panchforan is a common blend of five spices: , , , and , and is akin to the panchforan of Bengal. Types of meat While Hindus do not eat beef, they will drink cow and b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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