Matzo must be ground from one of the five grains specified in Jewish law for Passover matzo: wheat, barley, spelt, rye or oat. Per Ashkenazic tradition, matzo made with wine, fruit juice, onion, garlic, etc., is not acceptable for use at any time during the Passover festival except by the elderly or unwell. Matzo dough is quickly mixed and rolled out without an autolyse step as used for leavened breads. Most forms are pricked with a fork or a similar tool to keep the finished product from puffing up, and the resulting flat piece of dough is cooked at high temperature
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