tag:blogger.com,1999:blog-46870214903616564262024-03-13T06:44:00.447-07:00FOOD BLOG NEPAL
Food brings people together on many different levels. It's nourishment of the soul and body; it's truly love!!
Anonymoushttp://www.blogger.com/profile/15814441622429382020noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-4687021490361656426.post-85272231726237518382017-08-24T07:54:00.000-07:002017-08-24T07:55:02.612-07:00Spaghetti : At boudha<br />
<aside style="background-color: white; box-sizing: border-box; color: #444444; font-family: "Roboto Slab", sans-serif; font-size: 14.9625px;"><br /></aside><aside style="background-color: white; box-sizing: border-box; color: #444444; font-family: "Roboto Slab", sans-serif; font-size: 14.9625px;"><b>If you are a leader, you don't push wet spaghetti, you pull it.</b></aside><aside style="background-color: white; box-sizing: border-box; color: #444444; font-family: "Roboto Slab", sans-serif; font-size: 14.9625px;"><br /></aside><aside style="background-color: white; box-sizing: border-box; color: #444444; font-family: "Roboto Slab", sans-serif; font-size: 14.9625px;">When you visit a restaurant, few things are worse than poorly prepared spaghetti. It’s just wrong to allow what could have been a delicious and fulfilling portion of this long, slender pasta to be ruined because someone in the kitchen decided to pan fry a huge chunk of it in a pool of hot oil, throw in a fistful of shredded onions, cabbage and carrots and then overseason the whole thing. That’s before they serve that Nepali-style spaghetti on a plate and expect you to finish it with some ketchup and chilli sauce.</aside><br />
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But here in Kathmandu that is not always avoidable because someone, at some point in time, in the past decided that that was how we should prepare this Italian dish, and everyone sort of agreed and followed that template from then on.</div>
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<a href="https://4.bp.blogspot.com/-VUBr6s8QEz0/WZ7nCdiipeI/AAAAAAAAAII/A839DaqoNIQr1lQQtVU39EwcPtabqS7bACLcBGAs/s1600/spa.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1019" data-original-width="1600" height="203" src="https://4.bp.blogspot.com/-VUBr6s8QEz0/WZ7nCdiipeI/AAAAAAAAAII/A839DaqoNIQr1lQQtVU39EwcPtabqS7bACLcBGAs/s320/spa.jpg" width="320" /></a>I , however, wanted to save you from the trouble of having to always eat those barely exciting, needlessly spicy and ridiculously oily spaghetti. So i suggest you to go to Boudha, where a local eatery, Khawa Karpo, serves delicious spaghetti in a way that bucks the norm.</div>
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The first interesting thing you will notice about this freshly boiled spaghetti is that it looks pale like all foods without turmeric do to our Nepali eyes. And it’s not just the looks but the taste that is bland when it is served. And that’s the point. Unlike in many other places, here they simply boil the spaghetti and serve it steaming right out of the boiler instead of tossing it with other ingredients on a pan.</div>
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The part where Nepalis usually fry the spaghetti is completely omitted, for reasons to do with both health and palate. And as for seasoning it, even that is left to the diners. Well, in a way. The spaghetti is served on a bed of spinach and some tasty buffalo broth, savoury and all nicely seasoned. On top of the steaming pasta, they place a sizeable pile of cooked buffalo mince, from which the broth is made.</div>
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<a href="https://4.bp.blogspot.com/-WG4EBQRBqTI/WZ7nU4UQvvI/AAAAAAAAAIM/dKerJxoD4Y41nRlK60XM5OriaIeM0o1iQCLcBGAs/s1600/Spag.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1019" data-original-width="1600" height="252" src="https://4.bp.blogspot.com/-WG4EBQRBqTI/WZ7nU4UQvvI/AAAAAAAAAIM/dKerJxoD4Y41nRlK60XM5OriaIeM0o1iQCLcBGAs/s400/Spag.jpg" title="spaghetti" width="400" /></a>Now, you are to toss and turn the entire thing so that the flavours from the meat, broth and spinach infuse the dish. Salt, pepper and chilli are provided on the side, and you use either chopsticks or regular cutlery to mix everything together to combine all the spices and flavours on the plate.</div>
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The other interesting thing about this spaghetti is that there is only a slight bit of difference in both price and portion of its full serving and half serving. In any case, half a plate of this spaghetti is usually enough for one average person.</div>
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<span style="font-size: 14.9625px;">Because you’ll only be mixing all the cooked ingredients right before you eat, the spoonfuls of spaghetti you guide into your mouth present a nice mixture of textures—the mince meat’s, the spaghetti’s and the broth’s—which is not the case with the sloppy concoctions we are so used to. Once you’ve stuffed yourself, we’d advise you to order a cup of warm Tibetan tea, and let its goodness relax you before you take your leave of the place.</span></div>
Anonymoushttp://www.blogger.com/profile/15814441622429382020noreply@blogger.com0tag:blogger.com,1999:blog-4687021490361656426.post-86382334200724460822017-07-30T21:59:00.001-07:002017-07-30T21:59:26.727-07:00Thukpa : Tibetan noodle<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="background-color: white; font-weight: bold;">Thukpa is a hearty tibetan noodle soup, which can be made spicy or plain as per individual taste. </span></span><br />
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<a href="https://1.bp.blogspot.com/-Von9ccO4Pf0/WX64F3hhEII/AAAAAAAAAHk/2DJWVu0X0Z8CJW_AfnOWPz8AjiEWuj-rwCLcBGAs/s1600/Thupka-Key-Ingredients-665x444.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="444" data-original-width="665" height="209" src="https://1.bp.blogspot.com/-Von9ccO4Pf0/WX64F3hhEII/AAAAAAAAAHk/2DJWVu0X0Z8CJW_AfnOWPz8AjiEWuj-rwCLcBGAs/s320/Thupka-Key-Ingredients-665x444.jpg" width="320" /></a><span style="font-family: inherit;"><span style="background-color: white;"><span style="background-color: white; font-family: inherit;">Thukpa is a traditional Tibetan meal inspired by the chinese and now eaten all over Nepal, Bhutan and many parts of North-east India as well.</span><span style="background-color: transparent; font-family: inherit;"> It </span><span style="background-color: transparent; font-family: inherit;">is boiled noodles, filtered and mixed with vegetables and meat items. Thokpa is also called Thukpa, It is very popular in Kathmandu and Mountain region of Nepal.It is eaten mostly during winter. Thokpa is noodles dipped in very hot soup, so it is good in cold places. It keeps you warm. </span></span></span><br />
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<span style="background-color: white; font-family: inherit;">It has its own chilli dipped vinegar source. People prefer hot and spicy tomato achar with this item too.Thokpa is eaten generally for Khaja at noon or meals in night. Thukpas are generally meat based but you get vegetarian version as well. Its a light soup with load of fresh vegetables and tons of flavor. It can be made spicy or mild as per your taste. Its wholesome and very heartwarming - a true comfort food. I call it soul food, because it soothes me from inside and enriches me.</span></div>
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<a href="https://1.bp.blogspot.com/-Fgp5cYWZ51M/WX64CFotOII/AAAAAAAAAHg/7wFgwW32d6kQ1_JMGr_2nt2iuwNDi5XZACEwYBhgL/s1600/thukpa-Nepal.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="400" data-original-width="621" height="128" src="https://1.bp.blogspot.com/-Fgp5cYWZ51M/WX64CFotOII/AAAAAAAAAHg/7wFgwW32d6kQ1_JMGr_2nt2iuwNDi5XZACEwYBhgL/s200/thukpa-Nepal.jpg" width="200" /></a><span style="background-color: white;">What differences this dish from the long list of soup and noodles recipes in the region is the broth. </span><span style="background-color: white;"><span style="font-family: inherit;">Thukpa’s broth is silky in texture with a sour and spicy taste that is perfect delicious.</span></span><span style="background-color: white;"><span style="font-family: inherit;"> It’s made by processing tomatoes, spices and other vegetables in a blender and then reducing them to a paste of concentrated flavour. To that, some broth is added and finally some fresh vegetables pieces that cook quickly enough. </span></span><span style="background-color: white; font-family: inherit;">The noodle’s used for this soup are usually bright white rice noodles. Their flavour and delicate texture only enhance the silky feel of the broth.</span></div>
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Anonymoushttp://www.blogger.com/profile/15814441622429382020noreply@blogger.com0tag:blogger.com,1999:blog-4687021490361656426.post-41379825489083477882017-07-30T00:41:00.000-07:002017-07-30T00:54:12.345-07:00kheer : Rice Pudding<em style="background-color: white; border: 0px; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14.4px; margin: 0px; padding: 0px; vertical-align: baseline;"><b>Shrawan 15- Khir khane din</b></em><br />
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<em style="background-color: white; border: 0px; font-family: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Kheer</em><span style="background-color: white; font-family: inherit;"> or rice pudding is one of the important Nepali cuisines used especially during the religious and holy ceremonies. </span><span style="background-color: white; font-family: inherit; text-align: justify;">Khir is one of the integral parts of parties and ceremonies. From marriage parties to funeral, khir is served and eaten to observe the occasion. Khir is regarded as pure food in Nepal, as it is rice cooked in milk. It is mainly eaten as desert or side dish with puri or sel.</span><span style="background-color: white; font-family: inherit;"> </span><span style="background-color: white; font-family: inherit;">It is also considered as one of the most important elements of </span><em style="background-color: white; border: 0px; font-family: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">puja</em><span style="background-color: white; font-family: inherit;"> and is used as </span><em style="background-color: white; border: 0px; font-family: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Prasad</em><span style="background-color: white; font-family: inherit;"> (holy offering). It is considered pure and sacred and used in every </span><em style="background-color: white; border: 0px; font-family: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">pujas</em><span style="background-color: white; font-family: inherit;"> be it small or big. It is easy to prepare and tasty to indulge in.</span></div>
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<span style="background-color: #fefefe; font-family: inherit;">It is a practically universal dish that is typically made from a mixture of cooked rice and milk or cream (and it often has plenty of sugar!). So many countries have their own versions of rice pudding, incorporating a wide range of flavors and sweet and savory ingredients. You can find versions of rice puddings in Asia, Europe, Africa, the Caribbean… the list goes on!</span></div>
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<span style="font-family: inherit;">My favorite type of rice pudding is the lightly sweetened version. Dessert rice puddings can get unhealthy really fast, so I often use this version as a healthy base. It’s one of my favorites because the coconut reminds me of the sticky rice I tasted with sliced mango. I couldn’t tell you how many bowls of that stuff I ate!</span><span style="background-color: white; font-family: inherit; text-align: justify;"> It is a delicious pudding to satisfy a sweet tooth after a hearty curry.</span></div>
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<b style="background-color: transparent; text-align: justify;"><span style="color: #674ea7; font-family: inherit;">Ingredients</span></b></div>
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<a href="https://1.bp.blogspot.com/-pyttUzP35G0/WX2MnKXdPhI/AAAAAAAAAG4/J7Gfh9FMli4WLDmRqMFZk2yAwERLvpASgCLcBGAs/s1600/kheer-recipe-rice-pudding-chawal-kheer.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="365" data-original-width="648" height="180" src="https://1.bp.blogspot.com/-pyttUzP35G0/WX2MnKXdPhI/AAAAAAAAAG4/J7Gfh9FMli4WLDmRqMFZk2yAwERLvpASgCLcBGAs/s320/kheer-recipe-rice-pudding-chawal-kheer.jpg" width="320" /></a></div>
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<span style="font-family: inherit;">Rice </span></div>
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<span style="font-family: inherit;">Milk </span></div>
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<span style="font-family: inherit;">Sugar </span></div>
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<span style="font-family: inherit;">Cardamom </span></div>
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<span style="font-family: inherit;">Cashew-nuts</span></div>
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<span style="font-family: inherit;">Big Cardamom </span></div>
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<span style="font-family: inherit;">Black Pepper </span></div>
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<b><span style="color: #674ea7; font-family: inherit;">Method</span></b></div>
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<span style="font-family: inherit;">Boil milk with sugar.</span></div>
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<span style="font-family: inherit;">Mix rice with ghee (do not wash rice)</span></div>
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<span style="font-family: inherit;">Pour rice in the hot boiled milk and stir it continually.</span></div>
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<span style="font-family: inherit;">Boil and cook the mixture for few more minutes till rice gets cooked.</span></div>
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<span style="font-family: inherit;">Add cardamom, cashew, raisins, black pepper when the khir is about to get ready. (When it becomes thick)</span></div>
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<span style="color: #a64d79; font-family: inherit;"><b style="background-color: white;">Khir is ready serve hot or even you can keep it and have it cold. Khir is delicious hot or cold.</b></span></div>
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Anonymoushttp://www.blogger.com/profile/15814441622429382020noreply@blogger.com0tag:blogger.com,1999:blog-4687021490361656426.post-51498953812680745882017-07-29T08:50:00.000-07:002017-07-29T08:50:13.131-07:00PANIPURI<b>You think life is a race?</b><br />
<b><i>A race is you trying to finish off the "panipuri" before "panipuri wala" puts the next one into the plate.</i></b><br />
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<a href="https://1.bp.blogspot.com/-Oetj1lEb1CQ/WXytxK4PfGI/AAAAAAAAAGk/_otxHRqnaxgjdXiqiB5nnhHjou2nAt6ewCLcBGAs/s1600/panipuri.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="543" data-original-width="725" height="238" src="https://1.bp.blogspot.com/-Oetj1lEb1CQ/WXytxK4PfGI/AAAAAAAAAGk/_otxHRqnaxgjdXiqiB5nnhHjou2nAt6ewCLcBGAs/s320/panipuri.jpg" width="320" /></a></div>
<span style="font-family: inherit;"><b style="background-color: white; color: #444444;">Pani puri</b><span style="background-color: white; color: #444444;"> is one of the best Indian spicy chats. It is known for its sweet and spicy flavours. No matter where we go in India, we can find small vendors in the street corners selling these little bites of yummly savories. Puri is crunchy,round hollow ball of deep-fried flour and semolina. Pani refers to the chilled, tangy-flavored cilantro-mint water. </span><span style="background-color: white; color: #444444;">Pani puri has its own style.Unlike in restaurants where it is served in a big plate with all the ingredients whereas the street vendor serves it in a totally different way. A small bowl is given to the customer and he is all ready for the challenge.I love this style and let me tell you how it works.</span></span><br />
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<span style="font-family: inherit;"><br />The chat vendor takes a puri, makes a hole, stuffs the stuffing inside, dips the whole puri in a big earthen pot of juicy pani and fianlly puts it in your bowl. All these things happen in a fraction of a second. He moves so fast you can barely notice him doing this.<br /><br />The challenge of the customer is to eat the whole puri before the vendor gives you another in your bowl.After biting into it,you are so lost in thought that you often forget that you should eat it fast and your next puri is on your way into the bowl.All the sweet and tangy juices fill your mouth and the taste will be heavenly.<br /><br />I love pani puri and whenever I find a street chat shop I grab my bowl and eagerly wait for my turn to eat this cute little wonders :)</span></div>
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<a href="https://3.bp.blogspot.com/-Ah1TS4HRfGY/WXyuBD1ZXBI/AAAAAAAAAGo/N5R_xLCofow274HsFd7lgvYCP00xS16mgCLcBGAs/s1600/panipuri%2Bwala.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="111" src="https://3.bp.blogspot.com/-Ah1TS4HRfGY/WXyuBD1ZXBI/AAAAAAAAAGo/N5R_xLCofow274HsFd7lgvYCP00xS16mgCLcBGAs/s200/panipuri%2Bwala.jpg" width="200" /></a><span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Pani puri consists of the following items :</span></div>
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<li class="MsoNormal" style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;"><b>Puri </b>- Dough in the shape of a small ball ,fried in oil.<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;"><b>Pani </b>– Sweet and spicy water made from various ingredients.<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;"><b>Stuffing </b>– Mashed potatoes,onions,chat masala,red chilli powder,salt.</span></li>
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Anonymoushttp://www.blogger.com/profile/15814441622429382020noreply@blogger.com0tag:blogger.com,1999:blog-4687021490361656426.post-13284575431006723652017-07-28T22:26:00.001-07:002017-07-28T22:26:20.303-07:00KWATI : Nepali soup<div style="text-align: justify;">
<b>Happy Janai Purnima! And Winter is coming! So make Kwati and prepare yourself for the cold weather.😋</b></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Mixed sprouted beans are known as<i> </i><b><i>kwaanti</i></b><i>,</i>in Nepal and are cooked a number of ways: in soups, in vegetable stir-fries, in salads, or in combination with meats. </span><span style="background-color: white; color: #222222;">During the Nepali festival of <i><b>Janai Purnima </b></i><b>or <i>Kwanti Purnima</i></b>, a delicious stew-like soup is prepared from a colorful array of mixed sprouted beans. Traditionally, the sprouts are prepared from a combination of nine different types of colorful beans. This wholesome soup is highly nutritious and usually eaten with steamed rice. Today, kwaanti<i> </i>soup is cooked regularly in many Nepali households, and one does not have to wait for festival time to enjoy it. Although this dish can be prepared quickly in a pressure cooker, some cooks believe that the sprouts do not absorb the seasoning during the shorter cooking time. While cooking kwaanti, there is no need to mash the beans to thicken the soup. Some sprouts, like mung beans, cook faster than others and by the time the whole dish is cooked, they will become mushy, making the dish just the right texture.</span></span></div>
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<a href="https://2.bp.blogspot.com/-wgBl-yf3QRs/WXwbtJIMmuI/AAAAAAAAAGM/4lVEfmhrTzo7nWuU3AYfZ7W-6ux_9os0wCLcBGAs/s1600/hahha.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="212" data-original-width="250" height="169" src="https://2.bp.blogspot.com/-wgBl-yf3QRs/WXwbtJIMmuI/AAAAAAAAAGM/4lVEfmhrTzo7nWuU3AYfZ7W-6ux_9os0wCLcBGAs/s200/hahha.jpg" width="200" /></a><span style="background-color: white; color: #222222;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="background-color: white; color: #484848;"><span style="font-family: inherit;">Kwati is a very popular Nepali soup prepared especially on the day of Janai Purnima. Kwati is extremely delicious and contains several kinds of beans. With beans, people also include meat on this recipe but I prefer vegetarian version. Kwati is known to be a healthy food. They say that it cures cold, cough and is one of the best foods for women in their maternity leave. Since, it contains varieties of beans, this recipe is loaded with proteins and thus helps weak/sick people to regain their energy.</span></span></div>
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<span class="_xdb" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; font-weight: bolder;">Main ingredients: </span><span class="_Xbe kno-fv" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea and rice bean</span></div>
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Anonymoushttp://www.blogger.com/profile/15814441622429382020noreply@blogger.com0tag:blogger.com,1999:blog-4687021490361656426.post-48846666360384343532017-07-28T21:13:00.001-07:002017-07-28T21:13:31.098-07:00PIZZA <b>ONLY LOVE TRIANGLE THAT MAKE US HAPPY!!</b><br />
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<a href="https://3.bp.blogspot.com/-2ZVQbfRsGEY/WXwKO_bQQ6I/AAAAAAAAAF4/yKa82-JHBhcqiLw4-jDIO3C5zxJPrfbIQCLcBGAs/s1600/pizzay.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1597" height="216" src="https://3.bp.blogspot.com/-2ZVQbfRsGEY/WXwKO_bQQ6I/AAAAAAAAAF4/yKa82-JHBhcqiLw4-jDIO3C5zxJPrfbIQCLcBGAs/s320/pizzay.jpg" width="320" /></a></div>
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<span style="font-family: inherit;"><span style="background-color: white;">Do you love me? Asked the cheesy luscious pizza. More than myself. Replied the </span><span style="background-color: white;">world. Every emotion is connected with our favorite food. Are you immensely happy? Why not go for Strawberries & Cream Crepes? Are you completely depressed about your loved one? Why not try the spicy Chicken Tortellini Alfredo pastas and get over your sorrow. Setting up a small house party? Say no more and order PIZZAS. Food is what the entire world gets united in and If you could not only fill your tummies but also keep your pockets full, that sounds like heaven.</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white;">PIZZA is an italian dish, consisting of a flat round base of dough baked with a toppings of tomatoes and cheese, typically with added meat, fish or vegetables. Its cripsy, its juicy and its delicious. It is only a love triangle that makes us happy. </span><span style="background-color: white;">It is the best food on earth and nothing i.e NOTHING can change that even though the stuff has long been criticize as a junk food because it's high in calories, saturated fat and sodium.</span></span></div>
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<span style="font-family: inherit;"><a href="https://3.bp.blogspot.com/-FtyHgB9Bz0w/WXwKkUKFgjI/AAAAAAAAAF8/kcF85Owo2X8JlBs0GmKCFY_Ga8MH0W4owCLcBGAs/s1600/YUMMY.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="360" data-original-width="640" height="180" src="https://3.bp.blogspot.com/-FtyHgB9Bz0w/WXwKkUKFgjI/AAAAAAAAAF8/kcF85Owo2X8JlBs0GmKCFY_Ga8MH0W4owCLcBGAs/s320/YUMMY.jpg" width="320" /></a></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;">If you are a pizza lover, chances are the phrase "too much pie" seldom crosses your lips and happily, there is a world of cheesy, saucy goodness out there, just waiting to tickle your taste buds.</span></span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">take a break from boredom </span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">swipe it, flip it, share it.</span></b></div>
Anonymoushttp://www.blogger.com/profile/15814441622429382020noreply@blogger.com0tag:blogger.com,1999:blog-4687021490361656426.post-89358116538905232432017-06-29T11:33:00.000-07:002017-06-29T11:33:07.926-07:00CHATAMARI: Nepali Pizza<b><span style="font-family: Georgia, Times New Roman, serif;">Fresh, crunchy, juicy and full of spicy</span></b><br />
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<a href="https://4.bp.blogspot.com/-y7RLeb9A4X4/WVVHYHRmiAI/AAAAAAAAAFM/ve76L9yVCWIsw7R2Ec-M12XtVNMRiYA8wCLcBGAs/s1600/chatamari1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="389" data-original-width="736" height="211" src="https://4.bp.blogspot.com/-y7RLeb9A4X4/WVVHYHRmiAI/AAAAAAAAAFM/ve76L9yVCWIsw7R2Ec-M12XtVNMRiYA8wCLcBGAs/s400/chatamari1.jpg" width="400" /></a><span style="font-family: Georgia, Times New Roman, serif;"></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Newari food is the most popular and unique food in Nepal along with being delicious. One of such popular Newari dish is known as <b style="font-style: italic;">Chatamari. </b>It is a repe made out of rice flour with chopped or ground red meat toppings and seasoned with salt and pepper. It is similar to South Indian dish Dosa but it is not rolled up and served with toppings inside. It is like pancakes but people prepare chatamari with toppings. It looks rich, smells awesome and served like pizza. The stuffings is so good. The wrap is very thin so while eating , the stuffings brust inside the mouth.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;">Chatamari are traditionally made for a puja. When you make it for puja (per, it is just plain rice crepe with no toppings.</span> <span style="background-color: white;">This is very easy to make and so very tasty.</span><span style="background-color: #f9f9f9;">There are many varieties of Chatamari like Egg Chatamari, Keema Chatamari and Plain Chatamari.</span></span></div>
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<span style="background-color: #f9f9f9;"><b><span style="font-family: Georgia, Times New Roman, serif;">How to prepare chatamari???</span></b></span></div>
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<a href="https://4.bp.blogspot.com/-AbCzvebepLE/WVVHkEWoqQI/AAAAAAAAAFQ/2HnbaNqewaUMJNZ5y-aDs4kGBibNMi4PwCLcBGAs/s1600/mari.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: justify;"><img border="0" data-original-height="720" data-original-width="1280" height="225" src="https://4.bp.blogspot.com/-AbCzvebepLE/WVVHkEWoqQI/AAAAAAAAAFQ/2HnbaNqewaUMJNZ5y-aDs4kGBibNMi4PwCLcBGAs/s400/mari.jpg" width="400" /></a><span style="background-color: white;"></span><br />
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<u style="font-family: Georgia, "Times New Roman", serif;">For topping</u><span style="font-family: Georgia, "Times New Roman", serif;">, heat oil in a pan and fry onion, garlic and ginger until they turn light brown. After that, add minced meat, salt and pepper. When it’s about to be done, add tomatoes and cook it until the meat is ready. Make sure to mix everything well.</span></div>
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<span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><u><span style="font-family: Georgia, Times New Roman, serif;">Rice base/lentil base</span></u></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">First of all, soak black lentil in water overnight or until the black coating is removed. Then, rinse the lentils and remove the black coating. Mix the lentil paste with the rice flour and make a thin paste. Now, heat a flat pan on medium heat and put the paste on the hot pan. Roll it while you pour it and make sure it turns as thin as a paper sheet. Then, put the toppings on the paste and cook it until the paste is done. If any burnt is left behind on the pan, use a damp cloth to wipe it out. Repeat the process for the remaining paste as well. Your <em style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Chatamari</em> is ready to serve.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Chatamari is now widely eaten as a snack, and has become popular among other cultures too. Many restaurants in Kathmandu serve chatānmari as an appetizer. There are also small eateries which serve chatānmari as the main item on their menu.</span></div>
Anonymoushttp://www.blogger.com/profile/15814441622429382020noreply@blogger.com0tag:blogger.com,1999:blog-4687021490361656426.post-10511523014374379142017-06-29T10:48:00.000-07:002017-06-29T10:48:32.313-07:00YOMARI: Sweet rice flour dumplings<div style="text-align: justify;">
<b>Delicacy of Newars: Yomari</b></div>
<a href="https://1.bp.blogspot.com/-D-pzVW28ULg/WVU8YEgwTII/AAAAAAAAAE4/8IkYGX1v0XEvu6Y2omO8WwqMdBsC5HgwgCLcBGAs/s1600/YO.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: justify;"><img border="0" data-original-height="900" data-original-width="1440" height="200" src="https://1.bp.blogspot.com/-D-pzVW28ULg/WVU8YEgwTII/AAAAAAAAAE4/8IkYGX1v0XEvu6Y2omO8WwqMdBsC5HgwgCLcBGAs/s320/YO.jpg" width="320" /></a><br />
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Yomari is the delicious steamed bread with mouth watering filling made from a new harvest rice flour. It consists of an external covering of rice flour and inner content of sweet substances such as chakku, khuwa etc. This delicacy plays an important role in newar society.Yomari is the key part of the Newari festival of Yomari punhi.</div>
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Yomari punhi is the festival which is celebrated on the second day of full moon day when prayers are offered during which the yomari's are stored and not eaten on that day. So, on fourth and final day, newari people consume it as a gift from goddess and this practise marks the end of festival, Yomari punhi.</div>
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<a href="https://3.bp.blogspot.com/-ik29p5-EXNU/WVU823PVOsI/AAAAAAAAAE8/WIpg94-DyT8qOMhdIQ2c5FlCveHxw55JACLcBGAs/s1600/yomari.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="960" height="212" src="https://3.bp.blogspot.com/-ik29p5-EXNU/WVU823PVOsI/AAAAAAAAAE8/WIpg94-DyT8qOMhdIQ2c5FlCveHxw55JACLcBGAs/s320/yomari.jpg" width="320" /></a>Yomari is easy and quick to make. To make this sweet dumplings, we have four basic steps. Firstly, the rice flour is kneaded into a smooth dough and left covered with damp towel. Secondly, the filling is prepared. thirdly, the rice dough is shaped into small pockets then the filling is added and sealed then steamed lastly.It is delicious if it is eaten warm than cold. The filling inside it gives awesome taste. It is the perfect combination of sweet filling with a great flavours. The filling varies according to the family preferences. It may include khuwaa, chakkhu, spicy ground and bean paste, roasted and ground sesame and many more.</div>
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Yomari plays an important role in many auspicious ceremony in Nw+ewar community such as rice feeding ceremony of child, Dhau-Baji i.e celebration of expectant mother, as a sagun food, Indrajatra, Samaya-baji and many more.</div>
Anonymoushttp://www.blogger.com/profile/15814441622429382020noreply@blogger.com0tag:blogger.com,1999:blog-4687021490361656426.post-16411955040741404932017-06-08T09:55:00.003-07:002017-06-08T10:00:40.254-07:00JUJU DHAU: The King of Yogurts<div style="text-align: justify;">
<b>Sweet, creamy, thick, smooth - mouthwatering yogurt with an extra ordinary taste and texture</b></div>
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<a href="https://3.bp.blogspot.com/-bPAXeySv0EA/WTmBMzrFH5I/AAAAAAAAAEU/Y_d073isBk422X_z84pF9P2qNfm_t21NQCLcB/s1600/Juju-Dhu.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="417" data-original-width="628" height="211" src="https://3.bp.blogspot.com/-bPAXeySv0EA/WTmBMzrFH5I/AAAAAAAAAEU/Y_d073isBk422X_z84pF9P2qNfm_t21NQCLcB/s320/Juju-Dhu.jpg" width="320" /></a></div>
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Juju Dhau is a sweetened custard- like yogurt that comes from Bhaktapur, Nepal. A famous place for many things , from all the inspiring durbar squares, which is also the world heritage site and historic pagoda, Nyatapola and not to forget people's way of life which is still traditional. This city of god and land of temple is famous for special curd, Juju dhau which literally means <b>"KING OF YOGURT"</b> in Newari language. It is the important component of all feast and celebrations.</div>
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This is so sweet, creamy and the texture is just amazing. It is thick and soft that we cannot separate solid and liduid like we can do it in other dairy and packets yogurts. It's not only the ingredients that made juju dhau so special but the traditional method of preparation and amazing texture gives thiis desert, the consistency it has and makes it a very perfect desert to enjoy any time of day with anyone.</div>
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<b>How to prepare Juju dhau?</b></div>
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<a href="https://1.bp.blogspot.com/-KGUmGuGOw-4/WTmBa8SAU-I/AAAAAAAAAEY/FG54KMFC2C89GhBErQkXITofLdq3w9IowCLcB/s1600/man%2Bwith%2Bjuju%2Bdhau.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="800" data-original-width="532" height="200" src="https://1.bp.blogspot.com/-KGUmGuGOw-4/WTmBa8SAU-I/AAAAAAAAAEY/FG54KMFC2C89GhBErQkXITofLdq3w9IowCLcB/s200/man%2Bwith%2Bjuju%2Bdhau.jpg" width="131" /></a>While cow's milk is used to make regular yogurt, fresh buffalo milk is traditionally used for Juju Dhau, resulting in a richer taste and texture. To make Juju Dhau, the milk is boiled, sweetened, mixed with culture, and poured into decorative, natural red clay pot called maato ko kataaro. It is then placed in a warm area, on a bed of paddy husks (the papery covering of rice grains), covered with another kataaro on top, and wrapped in several thick cotton blankets to maintain a warm temperature while the yogurt sets. Because the clay pots are porous, the excess liquid from the yogurt slowly evaporates, leaving a delicious, thick, smooth and creamy yogurt. It is then transported and sold in the market in the same clay pots.</div>
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<b><i> A visit to Bhaktapur is not complete without sampling a bowl of Juju Dhau.</i></b></div>
Anonymoushttp://www.blogger.com/profile/15814441622429382020noreply@blogger.com0tag:blogger.com,1999:blog-4687021490361656426.post-11741800703907374072017-06-03T10:32:00.000-07:002017-06-03T10:32:20.558-07:00CHOILA: Grilled Spiced Meat<div style="text-align: justify;">
<b>Newari non-vegetarian grilled spicy dish.</b></div>
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<a href="https://4.bp.blogspot.com/-C2vNOrbuO4s/WTLxkgl72nI/AAAAAAAAAEA/wp7FVFXJACwgYSG7Wiu8IoZDNZuONRGuQCLcB/s1600/haku-choila-%2540-Honacha.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="401" data-original-width="600" height="212" src="https://4.bp.blogspot.com/-C2vNOrbuO4s/WTLxkgl72nI/AAAAAAAAAEA/wp7FVFXJACwgYSG7Wiu8IoZDNZuONRGuQCLcB/s320/haku-choila-%2540-Honacha.jpg" width="320" /></a>Spicy and hot meat dish, either roasted or boiled is what we call choila. This is much loved meat dish in newari cuisine which is also a part of samey baji (Beaten rice with assortment of bean, meat, spicy potatoes, lentil patty, soyabean and achar). It's an authentic recipe from Newari cuisine and eaten as a snack or an entree.It is not exactly but a kind of buff chilli. This is a popular newari need dish, found in every corner of the kathmandu valley and around.</div>
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<a href="https://1.bp.blogspot.com/-a97vp9aKV8k/WTLx3lVa1sI/AAAAAAAAAEE/uz_gZUo5kKs9tiPpJGiZ3j33H8jcg4wbACLcB/s1600/chyang.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="1200" height="150" src="https://1.bp.blogspot.com/-a97vp9aKV8k/WTLx3lVa1sI/AAAAAAAAAEE/uz_gZUo5kKs9tiPpJGiZ3j33H8jcg4wbACLcB/s200/chyang.jpg" width="200" /></a>There are two types of choila dish, the hakku choila and mana choila. Hakku choila is the black grilled meat whereas mana choila is the boiled meat. Mana choila is usually made from offals like tripe and liver. It's an exquisite but acquired amazing taste. This grilled and spicy dish is generally eaten with flattened rice / beaten rice and the amazing homemade wine. It is the compulsory dish in Newari bhoj.</div>
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<b>How Choila is Prepared?</b></div>
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Traditionally, chhoila is made from buffalo meat by roasting in a open fire made from hay. As only the tender cut of meat is used, the hay fire quickly chars the meat on the outside but cooking it only medium rare. This awesome method infuses meat with a smoky and earthy flavour which is just out of this world.<span style="background-color: white; font-family: Georgia, "Bitstream Charter", serif; text-align: start;"></span></div>
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I always insist my mom to make this dish when I have a craving for a spicy and hot food. Mom says it's so simple and easy yet very tasty dish. </div>
Anonymoushttp://www.blogger.com/profile/15814441622429382020noreply@blogger.com0tag:blogger.com,1999:blog-4687021490361656426.post-27131736654943010002017-05-11T08:00:00.000-07:002017-05-11T08:00:30.475-07:00LAPHING: Tibetan street food<b>Laphing, super easy to eat, palatable in taste, range of different flavours, the most try food.</b><br />
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A cold jelly noodle dish - originally called<b> liang fen </b>is Sichuan cuisine which wouldn't traditionally be made at home. It is cool and spicy dish, especially refreshing in summer. It looks like a soft noodly dish served usually with a sour taste soup but there is also a dry version of it. This is not a noodle actually. Laphing itself is a very bland but the entire dish is full of flavors, really spicy and sour. We can get a hint of garlic, chilli,vinegar and salt, not to overpowering but the entire dish gives a spicy taste inside the mouth; it's tsunami of flavors.</div>
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<a href="https://3.bp.blogspot.com/-IGcn0lkTyNM/WRRbvHZB5XI/AAAAAAAAADw/P1pEY8JxfkEwUgK5JbSftqtcq5OzzHenQCLcB/s1600/lhaphing.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://3.bp.blogspot.com/-IGcn0lkTyNM/WRRbvHZB5XI/AAAAAAAAADw/P1pEY8JxfkEwUgK5JbSftqtcq5OzzHenQCLcB/s320/lhaphing.jpg" width="320" /></a>Laphing is actually a Northern chinese cuisine known as liangfen, which literally translates to cold noodle. <b>Liang</b> means cold and<b> fen</b> is a jelly like eatable substances. This dish travelled to Nepal with Tibetan and Chinese people who later setteled in Boudha. There are plenty of eateries around the hidden valleys and streets of boudha that serve laphing. You will see many eateries and stalls serving white and yellow laphing. In weekends, all these eateries are packed, with largely young people, eating laphing.</div>
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Therefore, Spicy cold mung bean noodle is a street food that can be eaten with red pepper, chilli, ciantro and green onion sauce. Noodles have a slippery texture and served with a soy sauce gravy. It is the most try food. Those who hasnt try this yet, should try it at least once!!</div>
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Anonymoushttp://www.blogger.com/profile/15814441622429382020noreply@blogger.com2tag:blogger.com,1999:blog-4687021490361656426.post-34373981067628288522017-05-09T07:01:00.000-07:002017-05-09T07:01:26.407-07:00MOMOS: The Himalayan Dumplings<div style="text-align: justify;">
Its sour, its spicy and its momo, the most popular dish of Nepal. I only wish I had tried more new things but I blame that on the momos. They are bite size dumplings made with spoon full of stuffing wrapped in a dough. Momos are usually steamed; though sometimes fried or steam fried.The fillings of meat or vegetables become esculent as it produces an intensibly flavoured, sealed inside the wrappers.</div>
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<a href="https://2.bp.blogspot.com/-G4nRh0e-2nY/WRHLID7zizI/AAAAAAAAAC4/LXB1LYbq7BodVdr7Ly2C5xivZfAob6zNACLcB/s1600/momo1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="https://2.bp.blogspot.com/-G4nRh0e-2nY/WRHLID7zizI/AAAAAAAAAC4/LXB1LYbq7BodVdr7Ly2C5xivZfAob6zNACLcB/s400/momo1.jpg" width="400" /></a></div>
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Smooth and white outside , a delicious bite sent a cloud of steam out and revealed a delightful ball of light and spicy mince, nestled inside its smooth shell. The meat inside provides a kick of spice, and a rich looking bowl of sauce or momo dip on the plate adds a punch on mouth. The momo dip is the hero of the entire dish. Once its inside the mouth, it just oozes with all that meat juice and not to forget, the momo dip, its sour, spicy and goes perfectly with momos.</div>
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<b>How to prepare momo??</b></div>
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The dough is rolled very thin .The filling is placed at the center and then momo is shaped and sealed into small packets leaving some space for it to fill with prof that collects during the steaming process.</div>
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Since this dish is popular among the Newari community of kathmandu valley, one prevelent believe is that newari traders brought momo techniques. However, the momo has since evolved to shoot the Nepali people.</div>
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Anonymoushttp://www.blogger.com/profile/15814441622429382020noreply@blogger.com2tag:blogger.com,1999:blog-4687021490361656426.post-71978196001273709402017-04-21T09:18:00.000-07:002017-12-12T08:55:48.478-08:00Daal-Bhaat-Tarkari-Achar<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt; line-height: 150%;">It's
been a year that I have started my wonderful journey in the kitchen.
It started from something menial ,messy and what some people might even call
unhygienic to something that is clean
,tastes good and is healthy. Cooking for me started off as a means of avoiding
hunger however that gradually changed .It now has a lot more meaning. For me,
food is not only about fulfilling one's hunger
or means of avoiding starvation
but also about maintaining a healthy lifestyle. It is a way of using vital
nutrients for the growth and development of our bodies.</span><span style="font-family: "times new roman" , serif;">The only food that I can perfectly cook is daal, bhaat, achar, and tarkari.</span></div>
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<a href="https://4.bp.blogspot.com/-ERVDMCI_r8g/WPorDnDRYpI/AAAAAAAAACU/4XB72meF6YYWIoPP0__EPZRz6LctELntACLcB/s1600/vegetables-dal-bhat-tarkari-wikipedia-Matsuoka-Akirakaoru-4x3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-ERVDMCI_r8g/WPorDnDRYpI/AAAAAAAAACU/4XB72meF6YYWIoPP0__EPZRz6LctELntACLcB/s400/vegetables-dal-bhat-tarkari-wikipedia-Matsuoka-Akirakaoru-4x3.jpg" width="400" /></a></div>
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<span style="font-family: "times new roman" , serif; font-size: 12pt;">I remember the first time I cooked, it was very oily and spicy. Being a
beginner in cooking, I had no idea about the do's and don'ts of cookery.
However the situation changed </span><span style="font-family: "times new roman" , serif; font-size: 12pt;">over the months, thanks to my mother.</span></div>
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<span style="font-family: "times new roman" , serif;">The combination of daal bhaat tarkari and achaar is the common meal in many areas of Nepal. It is the only food that is cooked everyday in every Nepalese house. For making this, Rice is usually boiled and accompanied by a letil soup. Likewise, daal is prepared from variety of dried beans, lentils and peas. Daal accompanied rice and often eaten by mixing together. The third one is tarkari or vegetables which varies based on region and season. Similarly, Nepali meals are often accompanied by a side dish of spice pickles.</span></div>
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Anonymoushttp://www.blogger.com/profile/15814441622429382020noreply@blogger.com1