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1Savory Momos, Sweet Sel Roti and 5 Other Delicious Nepali DelicaciesMomo Masira, Dônaty Mamy Voahendy sy Hainahandro Nepaley 5 Hafa
2Nepal, a land of diverse culture and tradition, has its own unique dishes that leave the taste buds craving for more.Nepal, tanin'ny kolotsaina sy fomban-drazana marolafy, dia manana ny sakafo mampiavaka azy manokana izay mamela hitady tsiro misimisy kokoa.
3The delicacies presented here have been selected from hundreds of mouth-watering recipes originating from the high mountains to the Nepalese plains.Ireo hainahandro atolotra etoana dia nofantenana avy amin'ireo fomba an-jatony fikarakarana sakafo mampirarak'ivy nànana ny loharanony avy any an-tampon-tendrombohitra avo ka hatrany amin'ireo lemaka ao Nepal.
41. Sel roti1. Dônaty voahendy (Sel roti)
5The famous Nepali crispy doughnut (sel roti), a must during the Tihar or Deepawali festival, is prepared from rice flour.Ilay dônaty Nepale mikarepoka (FnM: toy ny menakely aty Madagasikara), zavatra iray tsy maintsy hita rehefa fetibe Tihar na Deepawali, dia nokarakaraina avy amin'ny kobam-bary.
6See NepaliMom's instructions to cook the doughnuts:Jereo ny torohain'ny NepaliMom amin'ny fahandro/fanendasana ilay dônaty (menakely):
72. Gundruk2. Gundruk
8Gundruk, a popular dish among Nepalis, is prepared by fermenting and drying leafy vegetables, namely mustard and radish leaves.Gundruk, sakafo malaza amin-dry zareo Nepale, dia nokarakaraina tamin'ny alàlan'ny fanotrehana sy fanamainana ravina legioma, antsoina hoe voantsinapy Nepale sy ravina ‘radis'.
9The blog Nepali Local Food explains how to cook gundruk ko jhol (soup).Ny bilaogy Nepali Local Food - Sakafo Nepale Ao An-toerana dia manazava ny fomba fahandro ny (lasopy) “gundruk ko jhol”
10Gundruk ko jhol (soup) Serves 6 to 8 Gundruk/Sinki 50 g Onion 1 chopped Tomato 1 chopped Dry red chili 2 pods Turmeric powder 1/2 Tablespoon Salt 1 Teaspoon Method: Soak Gundruk/Sinki in water for 10 min. Heat oil and fry chopped onions, tomatoes, chilies.Gundruk ko jhol (lasopy) ho an'olona 6 hatramin'ny 8 Gundruk/Sinki 50 g tongolobe 1 voatetika Voatabia 1 voatetika Vovon-tsakay mena 2 tsongo Vovoka tamotamo 1/2 sotro fihinanana Sira1 sotro fihinanana Fanaovana azy: Atsobohy anaty rano ny Gundruk/Sinki mandritra ny 10 min. Hafanao ny menaka ary endaso ireo tongolobe sy voatabia ary sakay voatetika.
11Drain up soaked Gundruk/Sinki and fry, add turmeric powder and salt, and put 2 cups of water.Tsihifo ny Gundruk/Sinki avy nalona ary endaso, ampio vovoka tamotamo sy sira, ary asio rano 2 kaopy.
12Boil for 10 min, and serve hot with cooked rice.Ampangotrahy 10 min, ary arosoy mafàna miaraka amin'ny vary.
133. Momo3. Momo
14A typical serving of momo with sesame yellow sauce and red ginger chilli sauce in Nepal.Momo iray naroso miaraka amin'ny saosy mavo sy sakamalaho sy sakay mena any Nepal.
15Image from Wikimedia Commons by Kushal Gayal.Sary avy ao amin'ny Wikimedia Commons, an'i Kushal Gayal.
16CC BY-SACC BY-SA
17Momo, a type of Tibetan dumpling, is so popular among Nepalis that it could be considered the country's top dish.Momo, karazana bolabolan-kanina Tibetana, dia faran'izay malaza any amin-dry zareo Nepale ka azo iheverana azy ho laharana voalohany amin'ny sakafom-pirenena.
18The ubiquitous restaurants selling the dumplings generally stuff it with minced buffalo meat, chicken, mutton or vegetables.Ireo toeram-pisakafoana saika hita eny rehetra eny dia mazàna manisika hena manify ao anatiny, omby na akoho, ondry na legioma.
19Check out the step-by-step momo cooking guide in the Taste of Nepal blog.Topazo maso ny dingana tsirairay fahandroana momo ao amin'ny bilaogy Taste of Nepal (Tsiron'i Nepal).
20Or watch a YouTube video posted by Pucca syanu showing how to cook them:Na jereo ny lahatsary iray ao amin'ny YouTube nakarin'i Pucca syanu mampiseho ny fomba fahandro azy ireny:
214. Chhoila4. Chhoila
22Chhoila, a favourite dish among the Newars of Kathmandu Valley, has become popular throughout the country.Nanjary sakafo malaza manerana ny firenena ny Chhoila, sakafo iray ankafizin'ireo Newars any amin'ny lemak'i Kathmandu.
23Generally made from buffalo meat, the burnt version called “haku chhoila” (black chhoila) is very tasty.Amn'ny ankapobeny dia namboarina avy amin'ny hena omby izy ity, ny endrika voatono amin'izy ity antsoina hoe “haku chhoila” (chhoila mainty) dia tena matsiro tokoa.
24Check the We All Nepali blog for details of cooking chicken chhoila.Topazo maso ny bilaogy We All Nepali -Nepale daholo isika raha hitady ny antsipirihany amin'ny fomba fahandroana Chhoila hena akoho.
25Watch Babus Cooking demonstrating chhoila preparation:Jereo ny fomba fikarakarana ny chhoila ataon'ny “Babus Cooking” :
265. Chatamari5. Chatamari
27Chatamari, also called Nepali pizza, is a kind of rice crepe made famous by the Newars of Kathmandu Valley.Ny Chatamari, antsoina koa hoe pizza Nepale, dia karazana krepy vita tamin'ny vary, malaza any amin-dry zareo Newars any amin'ny lemak'i Kathmandu.
28The blog We All Nepali offers details on how to prepare it.Omen'ny bilaogy We All Nepali amin'ny antsipirihany ny fomba fikarakarana azy io.
29See how chatamari is made in this YouTube video by Marc Wiens: 6. BagiyaJereo ny fomba fikarakarana ny chatamari ao anatin'ity lahatsary YouTube avy amin'i Marc Wiens ity : 6. Bagiya
30Bagiya is a healthy and delicious dish made from rice flour savoured especially during the Deepawali festival in eastern Terai of Nepal.Ny Bagiya dia sakafo mahasalama sy mafilotra vita avy amin'ny kobam-bary matsiro indrindra fa mandritry ny Fetibe Deepawali any Terai atsinanan'i Nepal.
31It is a special to the indigenous Tharus.Zavatra manokana io ho an'ireo indizena Tharus.
32While Tharus in eastern Nepal prefer flat bagiya with lentils, the Tharus in western Nepal prepare bagiya in a tubular shape without lentils, explains the blog Voice of Tharus.Raha toa ireo Tharus any atsinanan'i Nepal mankafy ny bagiya nofisahana miaraka amin'ny lojy, ireo Tharus any andrefan'i Nepal kosa mikarakara ny bagiya ao anaty endrika bolabola somary lavalava tsy misy lojy, hoy ny bilaogy Voice of Tharus - Feon'ny Tharus manazava.
33Learn how to make it via Voice of Tharus:Ianaro ato amin'ny Voice of Tharus ny fomba fikarakaràna azy :
34Soak the rice is soaked in water and mill it in a dheki, the traditional rice milling machine.Alona rano ny vary ary totoina anaty dheki, milina fitotoan-dry zareo vary efa hatramin'ny fahagola.
35The taste of the flour ground in a dheki is many times better than the one ground in a rice mill.Tsara lavitra ny tsiron'ny vary nototoina tao anaty dheki raha oharina amin'ny nototoina tany amin'ny milina mitotoam-bary.
36Sift the flour and fry it in an iron cauldron (Don't add oil and keep in mind not to burn the flour).Tantavano ny kobam-bary ary endaso anaty lapoaly vy (aza asiana menaka ary ataovy an-tsaina ny tsy handoro ilay koba).
37Mix warm water to the flour and knead enough to prepare a tender dough.Afangaroy ny rano mafàna sy ny kobam-bary ary potsiro tsara hahazoana feta malefaka.
38Steam lentils and add spices, ginger, mustard oil and salt to it.Ahandroina amin'ny entona ny lojy ary ampiana laro, sakamalaho, voantsinapy, menaka ary sira.
39Make round dumplings out of the dough.Manaova bolabola avy amin'ilay feta.
40Bore a hole, put the mixture of lentils and spice and flatten it with the palms at the middle and leave both the ends protruding out.Lavaho eo afovoany, apetraho ao ilay fangaronà lojy, tsiro samihafa dia fisaho amin'ny felan-tànana roa ka avelao hisy hipotsaka kely ny tendrony roa.
41Steam the dumplings over a clay pot of boiling water.Ahandroy amin'ny rano mangotraka eo ambony tavy vita tanimanga ireo bolabola ireo.
42Serve the steamed bagiya with chutney or vegetable curry.Aorosoy miaraka amin'ny chutney na curry sy legioma ireo bolabolanà bagiya nahandroina tamin'ny rano mangotraka ireo.
437. Sidhara7. Sidhara
44Sidhara cakes.Mofo Sidhara .
45Image via author courtesy Voice of The Tharus blogSary natolotry ny mpanoratra ny bilaogy “Voice of The Tharus”
46Sidhara is prepared from taro stem, turmeric, and dried fish.Ny Sidhara dia karakaraina avy amin'ny hoditra ‘taro', tamotamo ary trondro maina.
47The aroma is pungent and the taste bitter, but still it is one of the delicacies eaten by the Terai dwellers especially indigenous peoples like the Tharus, Danuwars, Musahars and others.Somary masiatsiaka ny hanitra atao aminy ary marikivy ny tsirony, saingy mbola iray amin'ireo sakafo ankafizin'ny mponina ao Terai hatrany izy io, indrindra fa ireo indizena toy ny Tharus, Danuwars, Musahars sy ny hafa.
48The blog Voice of Tharus details the cooking of Sidhara:Omen'ny bilaogy Voice of Tharus ny antsipirihany amin'ny fomba fikarakarana ny Sidhara:
49Gather the Dedhna and Ponthi varieties of fish.Afangaroy ny karazana trondro Dedhna sy Ponthi.
50Both the varieties are found in abundance in the paddy fields and public water sources.Samy hita betsaka eny an-tanimbary na loharano ho an'ny daholobe eny izy roa ireo.
51Dry the fishes on sun.Hamainina amin'ny masoandro ny trondro.
52It will take few days to dry perfectly.Mandany andro vitsy eo ny manamaina azy tsara.
53Gather Kachu (taro - Colocasia) stems and cut them into small pieces.Afangaroy ny tahonà Kachu (taro - Colocasia) ary teteho ho madinika kely.
54Wash them thoroughly.Sasao tsara ireo.
55Grind or mill the dried fishes, together with the colocasia stem and turmeric, and make small cakes.Kikiso na totoy ny trondro maina, miaraka amin'ny tahonà colocasia sy tamotamo, dia manaova mofo madinidinika.
56Leave the cakes to dry on the sun for 10-15 days and after that it store in a dry place for future use.Avelao ho maina amin'ny masoandro ireo mofo ireo eo amin'ny 10 na 15 andro eo ary aorian'izay dia tehirizina aminà toerana maina mba ho azo hanina amin'ny hoavy.
57Your sidhara is then ready to cook and eat.Vonona ho azo hahandroina sy hohanina ny sidhara nataonao hatreo.
58To cook the sidhara, crumple and break the cakes into tiny crumbs.Rehefa hahandro ny sidhara, kosikoseho sy poteho ho lasa potipotiny madinika ireo mofo.
59Fry the pieces of sidhara in mustard oil together with onion, green chillies, radish and spices.Endaso ireo miaraka amin'ny tongolobe. sakay maitso, radis ary hanitra isankarazany ary avadivadika matetika.
60Add water and salt to taste.Ampio rano sy sira mba hatsiro.
61Garnish the dish with green coriander leaves and serve with puffed and beaten rice.Fenoy ravinà Coriandre ny lovia ary arosoy miaraka aminà fetam-bary avy eo.