Monkey bread only in butter. "Monkey bread" soon became the more common name for this Hungarian Jewish dessert. Recipes for the bread first appeared in American women's magazines and community cookbooks in the 1950s, but the dish is still virtually unknown outside the United States. The bread is made with pieces of sweet yeast dough (often frozen), which are baked in a cake pan at high heat after first being individually covered in melted butter, cinnamon, sugar, and chopped pecans. It is traditionally served hot so that the baked segments can be easily torn away with the fingers and eaten by hand.
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