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Yomari Maku
Yomari, also called yamari, (Nepal Bhasa: ) is a delicacy of the Newar community in Nepal. It is a steamed dumpling that consists of an external covering of rice flour with sweet fillings such as chaku and khuwa. The delicacy plays a very important role in Newa society, and is a key part of the festival of Yomari Punhi. According to some, the triangular shape of the Yamari is a symbolical representation of one half of the Shadkona, the symbol of Saraswati and wisdom. Etymology The name "yamari" comes from two Nepal Bhasa words, "''Ya:''"() meaning "to like" and "''Mari''"() meaning "delicacy/bread". So, ''yamari'' literally means a popular (liked) delicacy. History The Yomari Punhi festival is said to have started in Panchal Nagar (present-day Panauti). Myth has it that Suchandra and Krita, a married couple, first experimented with a fresh yield of rice from their field. And what took shape came to be known as yamari. The new delicacy was eventually distributed among the v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yomari Punhi
Yomari Punhi is a Newari festival marking the end of the rice harvest. It takes place in November/December during the full moon day of Thinlā (थिंला), the second month in the lunar Nepal Era calendar. Festival Yomari Punhi, meaning the full moon of yomari, is one of the most popular Newar festivals and is observed every year during the full moon of December. A yomari is a confection of rice flour (from the new harvest) dough shaped like fish and filled with brown cane sugar and sesame seeds, which is then steamed. This delicacy is the chief item on the menu during the post-harvest celebration of Yomari Punhi. On this full moon day, people of the Kathmandu Valley offer worship to Annapurna, the goddess of grains, for the rice harvest. Groups of kids go around neighborhood to ask yomari, a newari dish, from housewives in the evening. Sacred masked dances are performed in the villages of Hari Siddhi and Thecho at the southern end of the Valley to mark the festival. In a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khoa
Khoa, khoya, khowa or mawa is a dairy food widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh and Pakistan. It is made of either dried whole milk or milk thickened by heating in an open iron pan. It is lower in moisture than typical fresh cheeses such as ricotta. It is made up of whole milk instead of whey. Preparation A concentration of milk to one-fifth volume is normal in the production of khoa. Khoa is used as the base for a wide variety of Indian sweets. About 600,000 metric tons are produced annually in India. Khoa is made from both cow and water buffalo milk. Khoa is made by simmering full-fat milk in a large, shallow iron pan for several hours over a medium fire. The gradual evaporation of its water content leaves only the milk solids. The ideal temperature to avoid scorching is about . Another quick way of making khoa is to add full fat milk powder to skimmed milk and mixing and heating until it becomes thick. This may, however, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dumplings
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines. In the United States in May 2015 National Day Calendar listed National Dumpling Day as held on September 26, annually. African Banku and kenkey are defined as dumplings in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Nepalese Dishes
Nepali/Nepalese cuisine refers to the food eaten in Nepal. The country's cultural and geographic diversity provides ample space for a variety of cuisines based on ethnicity and on soil and climate. Nevertheless, '' dal-bhat-tarkari'' ( ne, दाल भात तरकारी) is eaten throughout the country. ''Dal'' is a soup made of lentils and spices. This is served over boiled grain, ''bhat''—usually rice with vegetable stew, ''tarkari''. Condiments are usually small amounts of extremely spicy chutney (चटनी) or pickle (''achaar'', अचार) which can be fresh or fermented. The variety of these is staggering, said to number in the thousands. Other accompaniments may be sliced lemon (''kagati'') with fresh green chili (''hariyo khursani''). Dhindo is a traditional food of Nepal. It also has a high influence of west and central Asian cuisine. Nepali/Nepalese dishes * Aato (made from crushed corn) * Achaar *Anarsa - Sweet rice fried cookie *Alu chop - deep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kubera
Kubera ( sa, कुबेर, translit=Kuberā) also known as Kuvera, Kuber and Kuberan, is the god of wealth, and the god-king of the semi-divine yakshas in Hinduism. He is regarded as Guardians of the directions, the regent of the north (''Dikpala''), and a protector of the world (''Lokapala''). His many epithets extol him as the overlord of numerous semi-divine species, and the owner of the treasures of the world. Kubera is often depicted with a plump body, adorned with jewels, and carrying a money-pot and a club. Originally described as the chief of evil spirits in Veda, Vedic-era texts, Kubera acquired the status of a ''Deva (Hinduism), deva'' (god) only in the Puranas, ''Purana''s and the Hindu epics. The scriptures describe that Kubera once ruled Lanka, but was overthrown by his half-brother Ravana, later settling in the city of Alaka in the Himalayas. Descriptions of the "glory" and "splendour" of Kubera's city are found in many scriptures. Kubera has also been assim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Panauti
Panauti ( ne, पनौती) is a municipality in Kavrepalanchok District in Bagmati Province of Nepal located 32 km Southeast of the capital Kathmandu. The town is currently listed as a UNESCO tentative site since 1996. Origin Panauti is a historical city in Nepal, originally it was a small state given by King Bhupatindra Malla as a dowry to his sister. This town has a population of under 15,000 people and a few prominent icons, such as the Indreswor temple and Panauti (Layaku) Durbar square found in the town center. At the end of the 0th Century, Panauti was finally integrated into the unified kingdom of Nepal, along with Kathmandu, Patan, and Bhaktapur, which are all former capital cities of the Kathmandu valley. Panauti was a trading hub along the ancient Salt Trade route between Tibet and India. Actually, the recorded history of Panauti goes back to the first century AD. However, with the end of the Salt trade in the 1950s and the construction of the Arniko Highway ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saraswati
Saraswati ( sa, सरस्वती, ) is the Hindu goddess of knowledge, music, art, speech, wisdom, and learning. She is one of the Tridevi, along with the goddesses Lakshmi and Parvati. The earliest known mention of Saraswati as a goddess is in the Rigveda. She has remained significant as a goddess from the Vedic period through the modern period of Hindu traditions. She is generally shown to have four arms, holding a book, a rosary, a water pot, and a musical instrument called the veena. Each of these items have a symbolic meaning in Hinduism. Some Hindus celebrate the festival of Vasant Panchami (the fifth day of spring, and also known as Saraswati Puja and Saraswati Jayanti in many regions of India) in her honour, and mark the day by helping young children learn how to write the letters of the alphabet on that day. The goddess is also revered by believers of the Jain religion of west and central India, as well as some Buddhist sects. Etymology Saraswati, is a Sans ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shadkona
Shatkona ( षट्कोण) is a symbol used in Hindu yantra; a “six-pointed star” is made from two interlocking triangles; the upper stands for Shiva, Purusha, the lower for Shakti, Prakriti. Their union gives birth to Sanat Kumara, whose sacred number is six. The Shatkona represents both the male and female form, as a symbol of the divine union of masculine and feminine and as a source of all creation; more specifically it is supposed to represent Purusha (the supreme being), and Prakriti (mother nature, or causal matter). Often this is represented as Shiva/Shakti. It is often referenced that the Satkona/Shatkona is the symbol of the Hindu deity known as Sanat Kumara (and by many other names). The Shatkona is a hexagram and is associated with the son of Shiv-Shakti, Lord Murugan. Stylistically, it is identical to the Jewish Star of David and the Japanese Kagome crest. See also * Anahata (Heart chakra) * Ardhanarishvara * Mandala * Sri Yantra * Yin and yang ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chaku (Nepalese Cuisine)
Chaku ( ) is a Newari cuisine made from concentrated sugarcane juice, jaggery, ghee, and nuts. The mixture is cooked down until it is a solid form, and then pulled on a hook in a manner similar to making taffy and then cut into small rolls, or it may be cooked in a shallow dish and cut into small diamond shaped pieces. Chaku may be eaten separately, or it can also used in making Yomari (योमरी). Chaku is served by Nepalese with ghee and yams during the festival of Maghe Sankranti. See also * List of Nepalese dishes Nepali/Nepalese cuisine refers to the food eaten in Nepal. The country's cultural and geographic diversity provides ample space for a variety of cuisines based on ethnicity and on soil and climate. Nevertheless, '' dal-bhat-tarkari'' ( ne, द ... References Nepalese cuisine {{confectionery-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yamari
A Yamari (གཤིན་རྗེ་གཤེད ''shin je she'' in Tibetan) is a yidam or meditation deity of the Anuttara Yoga Tantra method (father) classification. The Word यमारि ''yamāri'' in Sanskrit means ''Yama's Enemy''MW Sanskrit Digital Dictionary v1.5 Beta There are three types of Yamari: * Krishna Yamari (''shin je she nag'' in Tibetan) * Rakta Yamari (''shin je she mar'' in Tibetan and ‘the Red Enemy of Death’ in English) *Yamantaka (གཤིན་རྗེ་གཤེད ''gshin rje gshed'' in Tibetan) sometimes referred to as Vajrabhairava Yamāntaka ( sa, यमान्तक Yamāntaka) or Vajrabhairava (; ; ko, 대위덕명왕 ''Daewideok-myeongwang''; ja, 大威徳明王 ''Daiitoku-myōō''; mn, Эрлэгийн Жаргагчи ''Erlig-jin Jarghagchi'') is the "destroyer of ... (རྡོ་རྗེ་འཇིགས་བྱེད། ''dor je jig je'' in Tibetan) References * Chandra, Lokesh & Fredrick W. Bunce, ''The Tibetan Iconograp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Flour
Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation. Rice flour may be made from either white rice or brown rice. To make the flour, the husk of rice or paddy is removed and raw rice is obtained, which is then ground to flour. Types and names By rice Rice flour can be made from indica, japonica, and wild rice varieties. Usually, rice flour ( zh, c=米粉, p=mǐfěn, ja, 米粉, komeko, ko, 쌀가루, ssal-garu, vi, bột gạo, th, แป้งข้าวเจ้า, paeng khao chao, lo, ແປ້ງເຂົ້າຈ້າວ, pèng khao chao, km, ម្សៅអង្ករ, msau ângkâ, my, ဆန်မှုန့်, hcan hmun, ms, tepung beras, tr, pirinç) refers to flour made f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dumpling
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines. In the United States in May 2015 National Day Calendar listed National Dumpling Day as held on September 26, annually. African Banku and kenkey are defined as dumplings in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spreading ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
