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NEPALI FOOD RECIPE |
RECIPE IN NEPALI LANGUAGE |
NEPALI / NEWARI CUISINE
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HOW TO MAKE Jaad | Tibetan Chang | Tongba | Rice Wine
VIDEO RECIPE FOR Jaad | Tibetan Chang | Tongba | Rice Wine
This video link: https://youtu.be/Pmn-4Bqu2Zw
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Video Description and Ingredients for Jaad | Tibetan Chang | Tongba | Rice Wine :
Nepalese Jaad /Jand which refers to the turbid liquor obtained by leaching out the extract with water from the fermented mash. Unlike chhang or tongba, jand is served in large mugs. These alcoholic beverages are generated using a traditional starter called murcha.
Murcha itself is prepared by using yeast and mold flora of wild herbs in cereal flours.
Chhaang is consumed by ethnically Nepalese and Tibetan people, and to a lesser degree, by the neighboring nations of India and Bhutan. It is usually drunk at room temperature in summer, but is often served piping-hot in brass bowls or wooden mugs when the weather is colder.
INGREDIENTS FOR making Jaad | Tibetan Chang | Tongba | Rice Wine :
Rice – 500 grams
Morcha / Murcha – 1 small ball ( Morcha acts as a fermenting agent for the rice)
Water as per your need
Jaad | Tibetan Chang | Tongba | Rice Wine VIDEO RECIPE
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Music Used:
1st Music:
Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/…)
Artist: http://www.twinmusicom.org/
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