Matzo produce is completely permissible for consumption during Passover, whether or not made according to the laws applying to matzot. As a result, Joseph ben Ephraim Karo, author of the "Shulchan Aruch" or "Code of Jewish Law" (Orach Chayim 462:4) granted blanket permission for the use of any matzo made from non-water-based dough, including egg matzo, on Passover. Many egg matzo boxes no longer include the message, "Ashkenazi custom is that egg matzo is only allowed for children, elderly and the infirm during Passover." Even amongst those who consider that enriched matzot may not be "eaten" during Passover, it is permissible
Nepalese cuisine standard meal eaten twice daily traditionally by the Khas people. However, with land suitable for irrigated rice paddies in short supply, other grains supplement or even dominate. Wheat becomes unleavened flat bread ("roti" or "chapati"). Maize ("makai"), buckwheat ("fapar"), barley ("jau"), or millet ("kodo") become porridge-like ("dhido" or "ato"). "Tarkari" can be spinach and fresh greens ("sag"), fermented and dried greens ("gundruk" or "sinki"), white radish ("mula"), potatoes ("alu"), green beans ("simi"), tomatoes ("golbeda"), cauliflower ("kauli"), cabbage ("bandakopi"), pumpkin ("farsi"), etc. The climate of Hilly region remains moderate throughout the year. These kind of climate is perfect for Horticulture. Fruit