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Yomari
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] |
Yomari Inside
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
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] |
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] |
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] |
Newar
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. Nep ... [...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] |
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] |
Newari Cuisine
Newa cuisine (also referred to as ''Newar'' cuisine) is a subset of Nepalese cuisine that has developed over centuries among the Newars of Kathmandu (Kathmandu is called ''Yen'' in Nepal Bhasa) in Nepal. Newa cuisine is the most celebrated food variety in the country that consists of over 200 dishes. It is more elaborate than most Nepalese cuisines because the Kathmandu Valley has exceptionally fertile alluvial soil and enough wealthy households to make growing produce more profitable than cultivating rice and other staples. Food is the integral part of Newar culture. Different kind of foods are prepared for different occasions, considering the climate and nutritional needs for body. Newars are renowned for their sumptuous feasting. Dishes served during feasts and festivals have symbolic significance. Lunch and dinner *Jā (boiled rice) Meat dishes *Choila (ground buffalo meat) *Pālulā (buffalo meat and ginger curry) *Senlāmu (raw ground buffalo liver seasoned with spices) ... [...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] |
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] |
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] |
