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Jhilinga
Jhilinga is a traditional Nepalese food specially popular during festivals. Jhilinga is super crunchy, and is favored by people of all age groups. It is closely associated with people of different ethnicity like the Gurungs, Newar people, Newars, Magar people, Magars, Brahmins. Popularity of Jhilinga still largely exists in villages and towns of Nepal. The process of making Jhilinga is really simple requiring minimal ingredients. However, a good set of skilled hands is required to craft the pieces into proper circles. The history of Jhilinga is disputed. The dish is characterized by its frugality, reflecting agricultural hardship during ancient times. So it certainly was invented a long probably in villages across Nepal. Jhilinga is consumed largely during festivals, weddings and a variety of ceremonies. It is also associated with rituals and therefor has a significant cultural significance. From ancient times to even today, Jhilinga is used as Shagun (present) i.e. an offering t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jhilinga With Tea
Jhilinga is a traditional Nepalese food specially popular during festivals. Jhilinga is super crunchy, and is favored by people of all age groups. It is closely associated with people of different ethnicity like the Gurungs, Newar people, Newars, Magar people, Magars, Brahmins. Popularity of Jhilinga still largely exists in villages and towns of Nepal. The process of making Jhilinga is really simple requiring minimal ingredients. However, a good set of skilled hands is required to craft the pieces into proper circles. The history of Jhilinga is disputed. The dish is characterized by its frugality, reflecting agricultural hardship during ancient times. So it certainly was invented a long probably in villages across Nepal. Jhilinga is consumed largely during festivals, weddings and a variety of ceremonies. It is also associated with rituals and therefor has a significant cultural significance. From ancient times to even today, Jhilinga is used as Shagun (present) i.e. an offering t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jhilinga
Jhilinga is a traditional Nepalese food specially popular during festivals. Jhilinga is super crunchy, and is favored by people of all age groups. It is closely associated with people of different ethnicity like the Gurungs, Newar people, Newars, Magar people, Magars, Brahmins. Popularity of Jhilinga still largely exists in villages and towns of Nepal. The process of making Jhilinga is really simple requiring minimal ingredients. However, a good set of skilled hands is required to craft the pieces into proper circles. The history of Jhilinga is disputed. The dish is characterized by its frugality, reflecting agricultural hardship during ancient times. So it certainly was invented a long probably in villages across Nepal. Jhilinga is consumed largely during festivals, weddings and a variety of ceremonies. It is also associated with rituals and therefor has a significant cultural significance. From ancient times to even today, Jhilinga is used as Shagun (present) i.e. an offering t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Murukku
Murukku (Malayalam – മുറുക്ക്, Tamil – முறுக்கு) is a savoury, crunchy snack originating from the Indian subcontinent. The name ''murukku'' derives from the Tamil word for "twisted", which refers to its shape. In India, murukku is especially common in the states of Andhra Pradesh, Tamil Nadu, Karnataka, and Kerala. It is called ''murkulu or janthukulu'' in Andhra Pradesh. It is also common in countries with substantial Indian and Sri Lankan diaspora communities, including Singapore, Fiji, Malaysia, and Myanmar (Burma). Murukku, called ''sagalay gway'' (; ) in Burmese, is a common snack and is used as a topping for a regional dish called dawei mont di. Other names of the dish include kn, ಚಕ್ಕುಲಿ ''chakkuli'', Odisha: ଦାନ୍ତକଲି Dantkali ta, முறுக்கு ''murukku'', mr, चकली ''chakali'', gu, ચકરી ''chakri'', te, చక్రాలు ''chakralu'', or జంతికలు ''jant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooked Jhilinga Pieces
{{disambiguation ...
Cooked may refer to: * '' Cooked: A Natural History of Transformation'', a book by Michael Pollan * ''Cooked'', a 2005 TV pilot starring comedian Dane Cook See also * Cook (other) Cook or The Cook may refer to: Food preparation * Cooking, the preparation of food * Cook (domestic worker), a household staff member who prepares food * Cook (professional), an individual who prepares food for consumption in the food industry * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gurung
Gurung (exonym; ) or Tamu (endonym; Gurung: ) are an ethnic group indigenous to the hills and mountains of Gandaki Province of Nepal. Gurung people predominantly live around the Annapurna region in Manang, Mustang, Dolpo, Kaski, Lamjung, Gorkha, Parbat and Syangja districts of Nepal. They are one of the main Gurkha tribes. They are also scattered across India in Sikkim, Assam, Delhi, West Bengal ( Darjeeling area) and other regions with a predominant Nepali diaspora population. They speak the Sino-Tibetan Gurung language and practice Bon religion alongside Tibetan Buddhism and Hinduism. Gurung caste The Tibetan societies from which the Gurungs came had no caste system and within themselves. Yet for several centuries the Gurungs and other hill peoples have been mixing with the caste cultures of Aryan and they have been influenced by them in various ways. As a result, Gurung caste system has been fragmented into two parts: the four-caste (''Songhi/ Char-jat'') and sixteen-cas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Newar People
Newar (; new, नेवार, endonym: Newa; new, नेवा, Pracalit script:) or Nepami, are the historical inhabitants of the Kathmandu Valley and its surrounding areas in Nepal and the creators of its historic heritage and civilisation. Page 15. Newars form a linguistic and cultural community of primarily Indo-Aryan and Tibeto-Burman ethnicities following Hinduism and Buddhism with Nepal Bhasa as their common language. Newars have developed a division of labour and a sophisticated urban civilisation not seen elsewhere in the Himalayan foothills. Newars have continued their age-old traditions and practices and pride themselves as the true custodians of the religion, culture and civilisation of Nepal. Newars are known for their contributions to culture, art and literature, trade, agriculture and cuisine. Today, they consistently rank as the most economically and socially advanced community of Nepal, according to the annual Human Development Index published by UNDP. Nepal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Magar People
The Magar, also spelled as Mangar, and Mongar, are the third largest ethnolinguistic groups of Nepal, indigenous to Western Nepal and representing 7.1% of Nepal's total population according to the 2011 Nepal census. The original home of the Magar people was to the west of Gandaki river, and roughly speaking, consisted of that portion of Nepal which lies between and around about Gulmi, Arghakhanchi, and Palpa. This part of the country was divided into twelve districts known as "''Bahra Magarat''" (Confederation of Twelve Magar Kingdoms), which included the following regions of that period: Argha, Khanchi, Bhirkot, Dhor, Garhung, Ghiring, Gulmi, Isma, Musikot, Pyung, Rising, Satung, and Pyung. During the medieval period, the whole area from Palpa to Rukum Rolpa was called the "Magarat"'','' a place settled and inhabited by Magars. Another Confederation of Eighteen Magar Kingdoms known as "''Athara Magarat''" also existed, and was originally inhabited by Kham Magars. Origin There ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brahmin
Brahmin (; sa, ब्राह्मण, brāhmaṇa) is a varna as well as a caste within Hindu society. The Brahmins are designated as the priestly class as they serve as priests (purohit, pandit, or pujari) and religious teachers (guru or acharya). The other three varnas are the Kshatriya, Vaishya and Shudra. The traditional occupation of Brahmins is that of priesthood at the Hindu temples or at socio-religious ceremonies, and rite of passage rituals such as solemnising a wedding with hymns and prayers.James Lochtefeld (2002), Brahmin, The Illustrated Encyclopedia of Hinduism, Vol. 1: A–M, Rosen Publishing, , page 125 Traditionally, the Brahmins are accorded the highest ritual status of the four social classes. Their livelihood is prescribed to be one of strict austerity and voluntary poverty ("A Brahmin should acquire what just suffices for the time, what he earns he should spend all that the same day"). In practice, Indian texts suggest that some Brahmins historicall ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dhindo
Dhindo ( ne, ढिँडो ) is a meal prepared in Nepal. It is prepared by gradually adding flour to boiling water while stirring. It is a staple meal in various parts of Nepal and the Sikkim and Darjeeling regions of India. Though it is a staple food in Nepal, dhindo has previously been seen as an inferior food compared to rice, and was associated with low status. The inclusion of dhindo on urban restaurant menus has coincided with a rise in the food's prestige, possibly attributable to the changing perception of Nepal's indigenous crops, which are now recognized for their nutritional advantage. Preparation and serving To prepare dhindo, water and flour are combined in a ratio of approximately three to one. While cooking, dhindo may have ghee, garlic, salt or sugar added to it, or the ghee may be served separately. The flour is added to the boiling water slowly, and stirred vigorously until the mixture is stiff. The process of making dhindo is called ''maskaaune'' (मस ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ghee
Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from cream (traditionally made by churning the topmost layer of curd, which is also called the ''Bilona'' method), skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. Spices can be added for flavor. The texture, color, and taste of ghee depend on the quality of the butter, the milk source used in the process, and the duration of boiling time. Etymology The word ''ghee'' comes from sa, घृत (', ) 'clarified butter', from ''ghṛ-'' 'to sprinkle'. In Dravidian languages, it is also known as te, నెయ్యి '('neyyi''), ta, நெய் or துப்பகம் (''tuppakam''), ml, നെയ്യ് (''ney'') and kn, ತ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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