DOBES Archive

This file consists of a large group of Photographs about food stall on the occasion of the Sakewa dance in Dhankuta in 2004.
This file consists of a large group of Photographs. These were taken in Dhankuta. NKR (Researcher) and IR, NP, GB (Research Assistant) were in the field in Dhankuta. All of them are working there with informants
This session contains various forms and examples of Duplication: reduplication and triplication.
The session consists of the main questionnaire ("sentences.csv") and a relationally linked file collecting all relevant morphemes ("morphemes.csv"), plus the coding schema for situation types ("codes.cvs"). In order to recreate the relational structure of the orginal FileMaker database, follow the graphs in the attached pdf documents.
Having the direction and suggestion from BB and NKR assistance from RM, LK and MR, TNB prepared this community grammar. This is simple community grammar whic is prepared for the community people so that they can read and write in their own language. This grammar contaiins phonology, phonetics, morphology and syntax.
This folder consists of a large number of photographs about Chintang childrent including our recorded children with their family. These photographs were captured in the field by Chintang team (NKR, NP, GB, IR).
Kinema is a kind of vegetable made from soya bean.while preparing this vegetable, first, the soya bean has to be sifted and cleaned. Then, to cook it easily, it has to be got wet for four hours. Then after, it has to be boiled. As soon as it boils, it has to be beaten either in the wooden lever or grinding stone. Then, It should be placed on the winnow or seive covering it. It has to be kept near the fire not letting the air enter inside. After two days, the good scents that comes from this dish after fermentation indicates the good sign of its improvement. Now, with any other vegetables it can be mixed and eaten as sauce, vegetable or so on.
This session describes the procedures of making liqour in Chintang Rai community.
This session is about the cultural food items prepared by Chintang Rai community. It is made from the wings of chicken mixing it with the other interna organs. While preparing it, after killing the chicken, the blood has to be collected in a pot. Then, the wings of them have to be dried in fire. The wings are made dust. Later, the chicken is cleaned and mix it with the dust of wings and cooked. At last, the species and chillies are mixed.
The rice beer can be prepared from any crops but in this session the rice beer from millet has been described. First, the solid non jucy part of husked millet is placed over the boiling water and stir it continuously. After cooking, it is covered inside the sack or bamboo basket to get it fermented. Then, 250 gm of yeast is mixed with 4kg millet. Within two nights, the rice beer becomes ready to drink.
This recipe describes about the sequential procedures of making nettl's vegetable in the Chintang Rai community. While preparing the vegetable from nettle, First, the tender flowers and sprout of nettle have to be brought by pinchers and they have to be winnowed. Then, cleaning them, we shoud dry spreading on winnow. Later, we should put them in the boiling water and cook as same as Dal. After then, we should mix garlic, ginger, salt as per wish, the powder of machilus tree. To make it smoothy, the maize flour also can be mixed properly.It can be cooked witout mixing the maize flour if the sprout of arum is cooked with it.
This folder contains a large number of photographs of Chintang children (our recorded children) with researchers NKR, NP, etc. NKR and NP are offering them present.
This file consists of a small group of Photographs. These were taken on the way to Chintang (field site) from Dhankuta (site office).