|
Sinki (food)
''Sinki'' () is a Nepali preserved fermented vegetable, similar to gundruk. Gundruk is prepared from leafy vegetables but ''sinki'' is prepared from radish The radish (''Raphanus sativus'') is a flowering plant in the mustard family, Brassicaceae. Its large taproot is commonly used as a root vegetable, although the entire plant is edible and its leaves are sometimes used as a leaf vegetable. Origina ... tap roots. To make this generations-old indigenous dish, aged radish slivers are pressed into a hole lined with bamboo and straw, then coffined by a cover of vegetation, rocks, wood and, finally, mud. After a month of bacterial curing, the resulting preserved vegetable is dried in the sun and stored to last a few years or more. Processing and preparation The process of making sinki starts by allowing the radishes to wilt for a few days. Then the leafy tops are cut off and the radish tap-root sections are shredded. If there is a large amount of radishes to process, rather than ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nepal
Nepal, officially the Federal Democratic Republic of Nepal, is a landlocked country in South Asia. It is mainly situated in the Himalayas, but also includes parts of the Indo-Gangetic Plain. It borders the Tibet Autonomous Region of China China–Nepal border, to the north, and India India–Nepal border, to the south, east, and west, while it is narrowly separated from Bangladesh by the Siliguri Corridor, and from Bhutan by the States and union territories of India, Indian state of Sikkim. Nepal has a Geography of Nepal, diverse geography, including Terai, fertile plains, subalpine forested hills, and eight of the world's ten List of highest mountains#List, tallest mountains, including Mount Everest, the highest point on Earth. Kathmandu is the nation's capital and List of cities in Nepal, its largest city. Nepal is a multi-ethnic, multi-lingual, multi-religious, and multi-cultural state, with Nepali language, Nepali as the official language. The name "Nepal" is first record ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sikkim
Sikkim ( ; ) is a States and union territories of India, state in northeastern India. It borders the Tibet Autonomous Region of China in the north and northeast, Bhutan in the east, Koshi Province of Nepal in the west, and West Bengal in the south. Sikkim is also close to the Siliguri Corridor, which borders Bangladesh. Sikkim is the List of states and union territories of India by population, least populous and List of states and union territories of India by area, second-smallest among the Indian states. Situated in the Eastern Himalaya, Sikkim is notable for its biodiversity, including Alpine climate, alpine and subtropical climates, as well as being a host to Kangchenjunga, the List of mountains in India, highest peak in India and List of highest mountains on Earth, third-highest on Earth. Sikkim's Capital (political), capital and largest city is Gangtok. Almost 35% of the state is covered by Khangchendzonga National Park – a UNESCO World Heritage Site. The Kingdom of Si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented
Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic compound, Organic molecules, such as glucose or other sugars, are Catabolism, catabolized and reduced by donating their electrons to other organic molecules (cofactors, coenzymes, etc.). Fermentation is important in several areas of human society. Humans have used fermentation in the production and preservation of food for 13,000 years. It has been associated with health benefits, unique flavor profiles, and making products have better texture. Humans and their livestock also benefit from fermentation from the Microorganism, microbes in the gut that release end products that are subsequently used by the host for energy. Perhaps the most commonly known use for fermentation is at an Industrial fermentation, industrial level to produce commodity chemicals, such as ethanol and lactate. Ethanol is used in a variety ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gundruk
''Gundruk'' ( ) is a dish made of fermented leafy green vegetables (''saag''; ), originating in Nepal. It is also popular in Sikkim and other regions of India, as well as in Bhutan and Myanmar. Annual production of gundruk in Nepal is estimated at 2,000 tons, most of it at the household level. Gundruk is served as a side dish or as an appetizer. It is an important source of minerals, particularly during the off-season, when local diets mostly consist of starchy tubers and maize, which tend to be low in minerals. Preparation In the months of October and November, during the harvest of the first broad mustard, radish, and cauliflower leaves, large quantities of leaves accumulate—much more than can be consumed fresh. These leaves are allowed to wilt for one or two days before being shredded with a knife or sickle. In addition to the leaves, the roots of radishes can also be added. The shredded leaves are tightly packed in an earthenware container, and warm water (at about 30 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Radish
The radish (''Raphanus sativus'') is a flowering plant in the mustard family, Brassicaceae. Its large taproot is commonly used as a root vegetable, although the entire plant is edible and its leaves are sometimes used as a leaf vegetable. Originally domesticated in Asia, radishes are now grown and consumed globally. The radish is sometimes considered to form a species complex with the wild radish, and instead given the trinomial name ''Raphanus raphanistrum'' subsp. ''sativus''. Radishes are often used raw as a crunchy salad vegetable with a pungent, slightly spicy flavor, varying in intensity depending on its growing environment. There are numerous varieties varying in size, flavor, color, and length of time they take to mature. Radishes owe their sharp flavor to the various chemical compounds produced by the plants, including glucosinolate, myrosinase, and isothiocyanate. They are sometimes grown as companion plants and suffer from few pests and diseases. They germinate q ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Masaura
Masaura, or masyaura (), are fermented, sun-dried vegetable balls made with a combination of one or several minced vegetables, together with black lentils. They originate in Nepal and are made by the Nepali diaspora throughout the world. The choice of vegetables is mostly taro, yam, and colocasia leaf. As finding fresh vegetables was difficult in earlier times, masaura become an alternative source of nutrition. Masaura is fried in oil and made into a curry. Etymology and history A clear history of the dish or its name is lacking, but Nepalese people believe it to be derived from the word for black lentils, ''maas''. Gallery Aalu Masaura.jpg, Masaura soup with potatoes Masyaura.png, Close-up look of masaura nugget See also * Gundruk ''Gundruk'' ( ) is a dish made of fermented leafy green vegetables (''saag''; ), originating in Nepal. It is also popular in Sikkim and other regions of India, as well as in Bhutan and Myanmar. Annual production of gundruk in Nepal is est ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kinema
''Kinema'' () is a fermented soybean food, prepared by the Kirati communities of the Eastern Himalayas region: Eastern Nepal, and Darjeeling, Kalimpong and Sikkim regions of India. Kinema also known as Kinama, which is a traditional food of the Limbu people. History The word ''kinema'' is believed to be derived from the Limbu language ''kinama'', where ''ki'' means fermented and ''nama'' means to smell. It is a traditional food of the Kirati people. According to microbiologist Jyoti Prakash Tamang, kinema is estimated to have originated around 600 BC to 100 AD during Kirat dynasty rule, introduced by Limbu people. Production The first step of kinema production is soaking soybeans overnight. The soaked beans are boiled until soft (2–3 hours). Water is drained off and beans are lightly cracked with a mortar. 1% of firewood ash is added and mixed thoroughly. The grits are put in a bamboo bucket lined with local fern ('' Glaphylopteriolopsis erubescens''). The b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nepalese Cuisine
Nepali cuisine comprises a variety of cuisines based upon ethnicity, alluvial soil and Geography of Nepal#Climate, climate relating to cultural diversity and Geography of Nepal, geography of Nepal and neighboring regions of Sikkim and Gorkhaland. ''Dal bhat, Dal-bhat-tarkari'' () is eaten throughout Nepal. ''Dal'' is a soup made of lentils and spices, ''bhat'' — usually rice but sometimes another grain — and a vegetable curry, ''tarkari''. Condiments are usually small amounts of spicy South Asian pickles, pickle (''achaar'', अचार) which can be fresh or fermented, mainly of dried mustard greens (called ''gundruk ko achar'') and radish (''mula ko achar'') and of which there are many varieties. Other accompaniments may be sliced lemon (''nibuwa'') or Kaffir lime, lime (''kagati'') with fresh green chilli () and a fried Papadam, and also Islamic food items such as rice pudding, sewai, and biryani. (ढिंडो) is a traditional food of Nepal. A typical example of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
