Raksi (home made wine) making process. Still, back in the countryside people make Raksi in traditional way. My mother also follow the same idea. Cooked crops or ripped fruits is good stuffs (Bahan), where it has to be formanted for a week or so. the bottom pot (Phasi/ Bhaddu) stand with filled of Jad or stuff. and middle pot(Khunga) stand on which has many small holes at bottom, its a clay pot. Top one is like pointed pot (Paini, also called Bata). Phasi and Khunga's join plastered with ace pest whether, Khunga and Paini is shilled with wet cloth to trap the vapor inside.
Inside the Khunga, a small pot (Nani; mean baby) is installed where the Raksi get collection.
When the fire gets on, the vapor goes up throng holes heats the Paini's siling, cools down and drip the drops into Nani. Paini is always kept cool with cold water. Tin Pane Raksi, three times changed water in Paini is considered as strong one, likewise more time water changing softer Raksi. Do you want to experience !!
Manakamana Temple, Goddess Manakamana Mata is
believed as wish full filler deity. Devotees offer Male goat
(Boka) there, where sacrificing of animal is still live in
culture.
Wishing for Nepali new year 2069 BS (14 April, 2012),
Nepali calender is about 57 yrs ahead than English calender
looking so sweet Didi Sita is on Newari dress.
The Tiger Nest Monetary, Bhutan
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