p

म  सायद रुदिन,यस्तै भन्थिन।
हैन तिमि रूनेछौ।
मैले भन्ने गर्थे।

            त्यती बेला म   दस क्लास मा थिए। अनि उनी नी म संगै पधथिन।  सायद म १६ वर्ष को थिए। अनि उनी पनी १६ कै
उसको बिहे हुदै थियो टाढा को कुनै गाऊ  मा. अनी अरु केही न भए पनी हाम्रो लप परेको थियो।
हामी माया गर्थिम एक अर्का लाई।
तर जति जति बिहे को दिन आउदै थियो मेरो मन त्यतिनै छट पटी दै थियो मेरो मन।

सायद  उनको र मेरो बारेमा उसको घर मा थाहा भएको हुनु पर्छ। र त उसको विहा  हुदै थियो। तर मेरो मन ले ले उसलाई छोडन चाहेको छैन।

म अनेक उपाय लगाउने कोसिस गर्दै छु ,उसलाई भागेर जाम पनि भनेकै हो। तर उनि मान्दै मानिन।
अब के गर्ने निस्ठुरी ले धोका दिएर गइ। 

chicken sekuwa

THARU PEOPLE HARVESTING PADDY HERE IN NEPAL

A DAY IN BRICK FACTORY

a gllimpose of tharu village and paddy farm

Add caption

turkish cuisine

Turkish is largely the heritage of ottoman cuisine.which can be described as a fusion and refinement of central Asian,middle eastern and Balkan cuisines.turkish cuisine has in turn influenced those and other neighbouring cuisines,in including those of western europe the ottomans fused various culinary tradditions of their realm with influences from middle eastern cuisines along with traditional turkish elements from central asia.creating a vast array of specialities-many with strong associations.

turkish cuisine varies across the country.the cooking of istanbul,bursa,izmir and rest of aegean region inherits many elements of ottoman court cuisine,with a lighter use of spices,a preference for rice over bulgur and a wider use of sea foods.
the cuisine of the black sea region uses fish extensively,especially the black sea anchovy has been influeced by balkan and slavic cuisine,and includes maize dishes the cuisine of the southest urfa,gaziantep and adana.it's  famous for it's kabab.mazes and dough-based desserts such as baklawa,kadayif and kunefe.

especially in the western parts of turkey.where olive trees grow abudantly olive oil is the major type of oil used for cooking the cuisines of the aegean,marmara and  mediterranean regions are rich in vegetables herbs and fish central anatolia has many famous specialties,such as kashkak,menti and gozleme.

a speciality's name sometimes includeds that of a city or region ,either in of a city or region either in or outside of turkey,and may refer to the specific techinique or ingredients  used in that area.for example the difference beetween urfa kebab and adana kebab is the thickness of the skewer and the ammount of pepper that kebab that contains,urfa kebab is less spicy and thicker than adana kebab.
                     ingredients in turkish food
                                   vegetables
                     bean,bell pepper,eggplant,leek,lentil,spinach,tomato
                                              herbs and spicy
almond,black pepper,chestnut,cinamon,cumin,garlic,hazelnut,mint,nut onion,oregano,paprika,parsley,pistachio,red pepper,thyme,urfa pepper and walnut.
                                                  breads
       bazlama,gozleme,katmer,lavas,nokul,pide,pogaca,simit,tandir bread yufka.
                                                 cheeses
turkish cheese,beyaz cheese,braided cheese,circassian cheese,comlek cheese,dolaz cheese and helm cheese.
                                                  soups
                                  ezogelin,iskembe,mercimek,tarhana
                                          appetizers and salad

baba ganus ,cacik,cig kofte,coban salad,dolma,humus,icil kofte,imam bayildi,kisir,kokorec,lakerda pastirma,pilaki,piyaz,sarma sucuk,taramasalata,tarator,saksuka and yogurt

                                                dishes

borek,bulgur,cig borek,cilbir.eriste,izmirkofte,karniyarik,keskek lapa,lahmacun,manti menemen,musakka,perdeli pilav,pilav,sogan dolma,yahni

fish and tharu fish recepe

                 
a fish is any member of paraphyletic group of organisms that consist off all gill-bearing aquatic craniate animals that lack limbs with digits.
included in this definition are the living hagfish,lampreys and cartilaginous and bony fish.as well as various extinct related groups. most fish are  ectothermic allowing their body temperatures vary as ambient temperatures change,though some of the large active swimmers like white shark and tuna can hold a higher core temperature.fish are abundant in most bodies of water.
they can found in nearly all aquatic environments,from high mountain streams to the abyssal and even hadal depths of the deepest oceans at 32000 species,fish exhibit greater species   diversity than any other group of vertebrates.
fish are important resource for humans worldwide,especially as food.commercial and subsistance fishers hunt fish in wild fisheries or in cages in the ocean.they are also caught by recreational fishers kept as pet raised by fishkeepers and exhibeted in public aquaria.fish have had a role in culture though the ages,serving as deities.religious symbols and as the subjects of art books and movies.
becouse the term fish is defined negatively and excludes the tetrapods whitch descend from within the same ancestry.it is paraphylitic and is not considered a proper grouping in systematic biology.the traditional term pisces is considered a typological,but not a phylogentic classification.
the earliest organisms that can be classified as fish were soft-bodied chordates that fish appeared durring the cabrian period although they lacked a true spine.they possessed notochords whitch allowed them to be more agile than their invertebrate.counterparts fish would countinue to evolve through the palezoic era,diversifying into a wide variety of forms.many fish of palezoic,devloped external armor that protected them from predators the fish with taws appeared in the silurian period,after which many become formidable marine  predators rather than just the prey of arthropods.
                         tharu people and  fish food          
arround the world humans used to eat fish from the ancient time,cooking method are different everywhere in the world.
in the tharu community,tharu people used to fishing in the ponds,rivers,paddy field and in the sources of water.fish curry is very famous beetween tharu people.sidra is another very famous food,prepared by fish.
in india,bangaladesh,srilanka and nepal fish curry is very famous beetween people,cooking method are almost same in this zone.in china and other country people they loved to prepare soup from the fish as well.
tharu people have strong history to have it,tharu men and women at the period of rainy season,they used to go fishing in the rivers.from the ancient time.
a speasial food called sidhra is prepared by using fish in tharu community.like crab and water snails fish is also very famous food in tharu community.
 after fishing from the river,they dry the fish in the sun light and kept it in the home for few mounth.called seda mach in local language.
              how to prepare seda mach
go to market buy some fresh fish and bring it to your home.after you bring it to your home
wash fishes in the water and remove all the skins and cut it into small pieces.
in the next process keep all parts of fish on a large plate or you can use any large pot which you have in your home to dry it.dry the fish on the sun light,3 to 4 days countinue,
after dying process would be compleate you can cook it as curry.differnt taste you can get from it.
seda mach is well known as sukuti in nepali language.