Motivation Quotes

To be motivated by yourself you must be engage you’re self at something. The motivation to the right path in the right time will provide you the energy to make every impossible possible. There is a need of good friend to be motivated to whom you can share every thing because friend are the one with the capacity to show you the path. Parents are your best friend because they are only the one who always wish you to be the best. 

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Masyoura and Aamchoor

MASYOURA is a typical Nepalese food made from the Black lentil and Small shreds of different vegetables. It is believed that Masyoura contains good combination of the carbohydrate and protein. The masyoura preparation includes cleaning of lentils and soaking to remove the husk, grinding to powder , addition of other vegetables shreds and pidalus ( neglected tuber vegetable of Araceae family commonly found in Nepalese forest)., shaping into ball and dried on the sunlight to reduce moisture content and improve the shelf life.

Aamchoor is the dried product made from preripened mango flesh. Its production in Nepal is only limited to house hold level. It's made from the preripening stage of mango and contained high organic acid. Mangoes are destining and longitudinally cut into small piece, mixed with salt and turmeric powder and dried in sun. It can be stored in more than one year in tight glass container. It’s mainly consumed as Achar (pickle) with general dish of Nepalese (Dal, Bhat and Tarkari).It helps on digestion process of elderly people whose rate of decreasing PH in stomach is very slow during meal.

Chook-Amilo and Dried Amala (Amala KO sukuti)

Chook-Amilo is the concentrated form of sour citrus juice. It is generally prepared in hilly regions due to the availability of citrus fruits known as Jyamir, Kagati, or Nibuwa (lemon and lime varieties). Ripe sour citrus fruits are collected and juice is extracted with the help of a Kol, ( a pressing device traditionally used in rural areas to extract fruit juice, sugarcane juice, mustard oil, and Chiuri-Ghiu), boiled with occasional stirring until the color of the juice changes from white to grey and then black. The concentrated juice is stored in a mud container with tight lid. The Chook-Amilo can be stored and used for 1 to 2 years.  

Dried Amala is dried products of fruits Amala (Phyllanthus emblica, syn. Emblica officinalis) abundantly found in many part of the Nepal. It is a deciduous tree of the Euphobriaceae family well known for beneficial fruit for health. It contains ascorbic acid (Vit C) in high quantity. It can be used as Achar whereas the powder from dried Amala can be used in various ayurvedic medicines also.

Sulphating (0.5% KMS) can be done prior to drying to preserve its colour and ascorbic acid loss during preparation of dried Amala.

Bhakka

Bhakka is a traditional indigenous food of Tharu community of Nepal and is popular in the eastern part of Nepal especially Morang and Jhapa where there is superfluity of tharu community. It's a product prepared from rice. The rice is pounded into the flour on traditional milling device 'Dhiki' or 'Jato' or 'Okhli'.

The prepared flour is placed in a small bowl and the bowl is covered by the muslin cloth from the top and cooked over the steam for about 5-10 minutes produced by a special type of pot in which the water is boiling. The steaming process gelatinise the flour and make it edible cake like product known as Bhakka. It is served along with macerated chilly and salt. It's mostly consumed during the cold season. 

The product may not be accepted by the one who occasionally take it but it is the best product for the one who is habitual in it.  

Kinema

Kinema is a soy fermented product prepared from soybean (brown or white) indigenous to Nepal. It's mostly prepared and consumed by limbus of eastern Nepal especially in the hills. The preparation is limited to household level. Methods followed for its preparation are often subject to variation. Some of the more important factor contributing to variation are locality, convinience, availability of raw material and processing steps.

Kinema preparation is a relatively simple process. The process involves cooking of soybean, cooling to room temperature, mixing with small amount of vegetable ash , wrapping in sal leaves or banana leaves and leaving for 2-3 days in warm place for fermentation. The beans are usually mashed in a wooden pestle or macerated with hands so as to split them apart. A well fermented kinema has a slimy appearance tend to form cake and has persistent nutty to musty flavor. The preparation has a very short self life of 2-3 days at room temperature.

Mahuwa Raksi and Toddy

It is the distilled alcoholic fermented liquor of juice from a flower called Mahuwa (maduca indica).The alcohol production is carried out by adding Khameer (yeast) or by means of natural yeast presence in the flower and distillation is carried out by traditional pot to concentrate the alcohol volume.

Toddy (Taddy) is the naturally fermented alcoholic product of sap from a palm trees. Sap from different palm varieties can be use in making toddy but in Nepal especially wild date (phoenix syslvestris) and Palmyra (Borassus flabelliefert) and dwarf date palm (phoenix humilis) are used. The collected sap generally contains 10-15% sugar and is converted to alcohol by means of yeast present in pot (mud pot/HADI/ GHAILA) as a culture from former Toddy. It contains mainly Saccharomyces as well as some other species of yeast like kloecdes, Pichia, Candida, and endomycopsis.  

Chiura (flaked rice) and Murai (puffed rice)

Chiura and murai are also the indigenous food of Nepal. Though it's popular through out Nepal, it's indigenous to Tharu community of Nepal. Chiura is prepared by boiling the paddy with suitable amount of water. The paddy is then drained and dried and roasted and flaked. Traditionally flaking is done in Dhiki or Okhli but today mills are also available. It's mostly consumed as a breakfast and has great importance in some of the festival like Dashain, Ashar 15 (special day to take dahi and chiura).

Murai (puffed rice) is prepared by soaking the paddy in water overnight and roasted. During roasting the rice kernel get changed into puffed rice. It's also consumed in the form of balls by mixing with chaku. It's the major ingredient of 'Chatpate'(product prepared from boiled potato with spices mostly consumed in India and Nepal).