promot indigenous food of nepal(dhindo)

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Dhindo ( ढिँडाे)                Dhindo is traditional food of nepal  specially prepared by millet. Instead of millet flour some peolpe also use wheat flour and corn flour or ground corn grains.                  The utensil of choice is  iron pan( "phalame tapke"). A naorrow iron spatula is used to stir the mix and is called " Dabilo " which makes stirring easier.         Most of people wants to eat dhido because it is light but gratifying and also because it is long lasting as people do not feel hungry very soon after eating this. Besides being used as a food eaten during fasts, it also has various benefits for health. Eating it in an empty stomach does not cause harm and also the risk of being attacked by gastric or other stomach problem are reduced. Morever, it also helps to slove the problem of constipation. Hence, this traditional Nepali cuisine not only minimal ingredients but it also beneficial for health. This is Nepal's traditional food and is st
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Sargemba(blood sausage) a Indigenous food of nepal.

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सार्गेम्बा (blood sausage)


साधारणतय सार्गेम्बा(sargemba), सुङ्गुरको अन्द्रामा(intestine)  सुँगुरको(pig) रगत,मासुको धुट्टाे(minced meat), यङ्ग्बेन(yangben) , चामल र मसलाहरु बाट बनाइएको blood sausage हो। यो एक दुर्लभ(rare)  प्रकारको खाना हो जुन विशेष गरि चाड पर्वको अवसरमा खाने गरिनछ।
                            Blood sausage एक नेपालको पहाडी समुदायको पराम्परिक केहि जातीमा प्रचलित खानामा पर्द्छ। सुङ्गुरको रगत बाट सुङर्गुरको आन्द्रामा बनाइएको सार्गेम्बा(blood sausage) विशेष गरि राई र लिम्बु जातिमा प्रचलित छ भने शेर्पा हरुमा याक र भेडाको रगत बाट बनाइनछ। तिब्बती भाषामा(language) ग्युर्मा(gyurma) भनिन्छ।
सार्जेम्बा बनाउने तरिका।
सुगुरको मासु (भित्रि अङ्ग जस्तै heart, liver e.t.c) लाइ धुट्टाे(minced meat)  बनाउने, बोसो(fat), चामल(rice) , याङ्बेन(wild edible moss) र मसलाहरु अधुवा, लसुन र प्यज सङ्ग ताजा(fresh) सुगुरको रगत सङ्ग मोल्ने(mixing)।
                         र राम्रो मोलिसकेपछि सुँगुरको आन्द्रामा(intestine) भरेर बन्द गरिदिने। त्यसपछी आन्द्रालाई १ देखि २ घन्टा सम्म पानीमा उमाल्ने(boil)। पाकेको अन्द्रालाइ काटने र यतिकइ पनि खाने गरिनछ अथवा तेलमा तारेर खाने गरिनछ। sausage लाई धुवाँलेर(smoking) पनि प्रयोग गर्न सकिन्छ र आगोमा(fire place) राखेर केही हप्ता सम्म राख्नु पनि सकिन्छ।
                    

 सार्गेम्बालाई  प्राय गरि ताजा गोलभेडा(tomator) र टिमुरको(szechuan button) अचार सङ्ग खाने गरिनछ। सार्गेम्बा साच्चिकै एक स्वादिष्ट परिकार हो।

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lets know about TONGBA (alcoholic beverage of millet) What is tongba?how to prepare tongba?

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Tongba (नेपाली: तोङ्वा)           Tongba is millet based alcoholic beverage prepared by fermenting millet specially found in the eastern mountain region of Nepal and neighbouring Darjeeling and Sikkim, consumed with pouring hot water over fermented grains.                                 Taplejung is ultimate destination for drinking tongba . (तोङ्वा in Nepali, and roughly translating as "emptiness")Name tongba is derived from special cylindrical vessel in which the alcoholic beverages is served.                       Tongba is served to guest as gesture of respect, and also must-have drinks in occasions and festivals.              Tongba is culturally and religiously important to limbu people of eastern nepal. It is also known as Tibetan hot Beer.Whatever its origins, in kathmandu you'll find it being drunk by Tibetan people as much as by sherpas and other nepali people. Method for preparation.                     Tongba made from millet grains
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