How to cook Nepali food
A) Wheat B) Corn C) Rice D) Barley
A) Rice B) Pickle C) Lentil Soup D) Vegetable Curry
A) Garam Masala B) Turmeric C) Coriander D) Cumin
A) Potatoes B) Cucumbers C) Tomatoes D) Radishes
A) Fried Noodles B) Rice Pudding C) Lentil Soup D) Steamed Dumplings
A) Tomato-based sauce B) Soy sauce C) Peanut sauce D) Mint chutney
A) Ramen B) Pho C) Udon D) Thukpa
A) Potato fritter B) Ring-shaped sweet rice bread C) Lentil pancake D) Flatbread
A) Buckwheat or millet flour B) Corn flour C) Wheat flour D) Rice flour
A) Kale B) Rayo C) Spinach D) Chard
A) Potato curry B) Wheat flour pancake C) Rice flour crepe D) Lentil fritter
A) Lentil Soup B) Vegetable Curry C) Mixed bean soup D) Chicken Stew
A) Beef B) Goat C) Pork D) Duck
A) Sesame Oil B) Olive Oil C) Sunflower Oil D) Mustard Oil
A) Beaten Rice B) Sticky Rice C) Brown Rice D) Puffed Rice
A) Slow Cooking B) Baking C) Deep Frying D) Grilling
A) Tibetan and Indian B) French and Italian C) Japanese and Korean D) Mexican and Spanish
A) Garam Masala B) Curry Powder C) Tandoori Masala D) Chaat Masala
A) Fermented Radish Greens B) Fermented Mustard Greens C) Fermented Cauliflower D) Fermented Bamboo Shoots
A) Khoya B) Cheddar C) Feta D) Mozzarella
A) Cheese B) Buttermilk C) Lassi D) Yogurt
A) Sweet and Sour B) Bitter and Salty C) Savory and Spicy D) Mild and Creamy
A) Fermented leafy green vegetable B) Pickled bamboo shoots C) Dried lentils D) Roasted peanuts
A) Mint B) Parsley C) Coriander Leaves D) Basil
A) Red lentil soup B) Black lentil soup C) Green lentil soup D) Yellow lentil soup
A) Potatoes and Bamboo Shoots B) Potatoes and Peas C) Potatoes and Spinach D) Potatoes and Cauliflower
A) Kheer B) Gulab Jamun C) Rasgulla D) Jalebi
A) Homemade Alcohol B) Coffee C) Tea D) Lemonade |
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