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Traditional Food of Nepal

Nepali food is unique in taste, nutritious and easy to make. Nowadays everybody likes chinese cuisine. The food of Nepal is as diverse as the country itself. The Nepalese recipes are quick to cook and good to eat. Nepalese food is famous for its nutrition level and tempting taste.

Here following is a list of traditional chinese recepies.

Kinema
Kinema is a nonsalted and solid-state fermented soybean food of the eastern hills of Nepal. It is consumed in Darjeeling and Sikkim of India and in some parts of Bhutan. It has a pungent smell of ammonia, slimy texture, and short shelf-life.

Chiura
A popular traditional food of Nepal made from paddy. It’s made by soaking, draining, roasting,  flaking the paddy followed by removing of the husk.  It is one of the item mainly consume in special occasion typically in ASAR-15 with Dahi ( fermented milk product).

Syabaji
Syabaji is also the traditional products made from paddy in Nepal. The word syabaji is come from newari( a ethenic group of Nepal) word shiyagu( roasted). It is made by roasting the Chiura in sand and is lighter than chiura.

Golfuki
Is the food products maily consumed as breakfast in terai community in Nepal. Golfuki preparation includes soaking of paddy (2–3 days), draining the water,and lightly roasting in Handi . its also famous as other name “”muri”” or “”bhuja”’.

Lawa
It is the direct roasted product of paddy.

Khatte
It is the popular break fast in hilly areas of Nepal, It is made from rice mainly from brown rice obtained from dhiki ( a special Nepalese manual flaking instrument) but white or polished rice can also be used.it is prepared from rice by soaking over night, draining and roasting.

Poko
It is rice based solid fermented food product characterized by creamy color, soft, and juicy sweet and sour taste with slightly alcoholic and aromatic flavor. Consumption of these products is deeply rooted in the culture and has several symbolic significance. During the preparation ofJandh andR aksi, this is base product. There is traditional belief that Poko promotes good health, nourishes the body giving good vigor and stamina (Gajurel and Baidya 1979, c). Their production is confined to home scale only.

Satoo
Satoo is a traditional food product made from maize, soybean and sometime added gram. It is nutritionally considered as balanced food. Roasted maize (Makai) and soybean (Bhatmas) were mixed and powdered is called Satoo, which is generally consumed with Mahi and salt.