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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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 which are cooked and cooled, then mixed with murcha, which contains yeasts. Then fermentation proceeds over couple of weeks. It's not mixed with any liquid at this stage. When the fermentation is completed, a good quantity of the fermented grain is put inside a Tongba container, traditionally wooden like mine, but sometimes metal. The container is then filled to the top with boiled water and left to steep for about 5 minute. It's then ready to enjoy.
Location: Itahari, Nepal

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