Visit the unique place on earth, Nepal to make the ‘Visit Nepal 2011’ a success.

Watch the full movie here.

Sanjiv Pradhan’s Nepali movie Ahankar under the banner of Dream Merchant Entertainment Pvt. Ltd was completed in 2007. But, due to the objection of censor board it was only finally released in the August of 2009. The movie features Sushil Chhetri, Dhruba Koirala, Richa Ghimire, Prerana Sharma, and Subhash Gajurel in leading role.

The movie was awarded Best Story and Jury award in the NEFTA Film Awards of 2065.

The movie was banned by the Nepal Film Central Committee to show it in theaters without censoring some of the scenes, and dialogues, saying it can provoke communal violence in the country.

The film shows attack by hill people on Madhesis, and the attack on the hill people by the Madhesis, rape of one community by another, satires, abuses and communal fighting. The excessive violence featuring dead people, weapons, blood pool and communality level violence can harm the centuries-old communal harmony in Nepal

Gravity rope-way is a simple technology to make big impact in Nepal.

Practical Action are installing such aerial rope-ways in Nepal to enable farmers to transport their good to market effectively. If you were a family living on a mountain in Nepal imagine how this would improve your life.

Stephan Harvey says, “Access is a big theme in Nepal. But for the people of Nepal, it’s access to markets, information, energy and basic services which is the issue, and also the theme for much of our work.”

See the ropeway in action:

And, a report on the rope-way:

If you are interested to know the details on the ropeway, there is a pdf document, Gravity ropeway technical brief in Practical Action website.

Lamb Chwyela (Typical Newari Non-veg starter)

Recipe by: Tulsi Regmi

Ingredients

• 2 lbs. 1-in. thick lamb chops (can also be substituted with chicken)
• 2 tablespoons lemon juice
• 1 tablespoon musturd oil
• 1 teaspoon freshly ground black pepper
• Salt to taste
• Marination:
  • 1 tablespoon cumin seeds
  • 3 red chilies
  • 3 cloves garlic
  • 1-in ginger
  • 1 teaspoon turmeric
  • 3 tablespoons musturd oil
• Garnish:
  • 1 teaspoon fenugreek
  • 10 cloves garlic, thinly sliced
  • 1 tablespoon musturd oil
  • 1/2 cup green onions, cut in 1-in. length

Instructions

In a large bowl combine 2 tablespoons of lemon juice, 1 tablespoon musturd oil, 1 t
easpoon of ground black pepper, and salt. Coat lamb chops with the above mixture, set aside for 30 min. Grill the meat until cooked through. Cut into ½-in. cubes.

In a blender combine cumin seeds, chilies, 3 cloves of garlic, ginger, and turmeric with 1 tablespoon of oil to yield smooth paste. In a bowl mix the garlic-ginger paste with the meat, gradually pouring 2 tablspoons of musturd oil, toss it well to coat thoroughly. Cover and set aside for 10 min. to marinate.

To garnish, in a non-stick pan heat 2 tablespoons, splitter fenugreek till it turns dark. Add garlic slices and fry till light brown. Pour the oil mixture over the marinated meat. Add green onions. Toss the whole mixture well. Serve with stir-fried vegetables and rice.

Another recipe

Credits: Shiva Gautam

Serve as starter for four

Ingredients:

• 2 Lamb Fillets
• 2 Fresh chillies, cut coarsely
• 1
  Tablespoon of coarsely cut garlic
• 1 Tablespoon of julienne ginger
• 1 tablespoon of garam masala
• 3 tablespoon of mustard oil
• 2 tablespoon of finely chopped spring onion
• 1 red onion cut up in julienne
• juice of 1 lemon
• 1 teaspoon fenugreek seed
• dash of red wine

Method:
Wash and dry the fillets with absorbent kitchen paper heat a non-stick frying pan and place the lamb fillet and cover. Turn the fillets to obtain a brown colour. Cook the fillet for approximately five to ten minutes. Test by cutting to check that the center is slightly pink in the middle. Cut fillets into cubes. Set aside.

Heat the oil in a frying pan, once hot add the fenugreek seed, and fry until the seeds have gone black. Meanwhile while waiting for the oil to heat up, In a mixing bowl put in the onions, chillies, spring onions, coriander, ginger, garlic, lemon juice, salt and pepper, garam m
asala and diced up meat and mix thoroughly with clean hands. Add the oil and fenugreek seed, red wine and again mix thoroughly.

Serve on bed of crisp lettuce and garnish with fresh ginger and coriander.