Food For Winter Season POUSH 2074
Rated /5 based on reviews 5
Food For Winter Season POUSH 2074

Food For Winter Season POUSH 2074

About Food For Winter Season POUSH 2074

We are slowly entering towards the midst of cold winter season. We might have been preparing for

keeping our self and our family warm in the winter seasons. We have already taken out warm clothes,

cranked up heaters to keep our self warm. For bathing we depend on warm water because it is not

suitable to shower in cold water during this season. Older generations and young generation must be

kept warm and insulated so that they don’t catch cold which also bring lots of problems if you have

one in the winter season. Morning walk is conducive after the sunrise and when the sun rays fall on us

but not before that in the early morning. Since the morning and nights get increasingly cold we have

to rely on keeping warm and cozy. Intense workout is also not appropriate because pain causes

discomfort in cold seasons but exercise and a proper diet is highly recommended during winter

season. In our day to day life we Nepalese have a similar pattern of lifestyle. We take lot of tea and

coffee. Our authentic Nepali cuisine is right to beat the winter if we find time to prepare these foods

and feed us and our family. These foods can be easily made at home with the right ingredients

because it is served hot and taste delicious. They are also high in Nutrition and can be digested

without causing health problems. You can choose any recipes of your choice from the following and

prepare them to have balanced diet during the winters. These recipes are available for Nepali kitchen

and you can relish them and not worry whether you are eating right or not. Besides, we can

incorporate spices like ginger, cinnamon, turmeric, pepper, saffron, sesame and tonics such as honey

in the diet plan because they can fight cold easily.

 

Some dishes from Nepali kitchen during winter are:

 

MOMOS (Dumplings):

 Momo is a South-Asian dumpling and believed to be a Tibetan origin. This dish

was immensely popular among Newar community of the Kathmandu Valley. It is steamed dumpling

with some filling inside. These days we have momos made with meat Chicken, mutton, buff mince

meat combined with shallots, garlic, ginger, cilantro, tomato purees. We also have veg. momos,

cheese momo made from cottage cheese, chhurpis and Khoa momos. (sweet momo).

 

Stews (Thukpa):

 This Tibetan noodle soup became very popular in various parts of Nepal, Bhutan and

North East India. This soupy meal can be easily made in common Nepali Kitchen. Heat oil in a sauce

pan over medium heat. Add the spice paste(mixture of chopped onion, garlic cloves, ginger, ground

cumin and turmeric powder, Szechwan pepper, pinch of asafetida), deseeded long green chilli and

tomatoes then cook for 6-7 minutes stirring .Pour in the Chicken stock and bring to boil.

 

Kwaati (Nine beans soup):

 In Nepal, Kwaati is eaten during the harsh winters to warm and protect the

body. It uses black beans(1/4)cup , kidney beans, red or green lentils, azuki beans, black-eyed, peas,

green mung beans, dried lentils, dried garbanzo beans, soybeans, ghee, ajowain seeds, asafetida

powder, salt, ginger, onions, garlic clove and vegetable oil. It is cooked in a large heavy-bottomed pot,

you make tempering oil immediately stir the entire contents of skillet into a soup. Use 5 cups of water

to make the soup add salt and serve hot with basmati rice.

 

Nepalese potato, tomato and pea curry:

 Heat oil in a saucepan and fry onion until soft and golden. Stir

in pepper, chilly, garlic, ginger, turmeric and salt. Continue cooking for 2-3 minutes then add the

potatoes and stir. Add remaining ingredients and hot water. Simmer until vegetables are cooked,

thicken if necessary. Serve with rice. This is great and easy curry.

 

Beans and bamboo shoots tarkari:

 This dish is ready in 35 minutes and serves four to six people. Heat

oil, fry dried red chillies until dark. Sauté onions until brown. Add cumin, coriander, chilly powder,

ginger, garlic, salt and pepper. Fry for 1 minute in low heat. Add potatoes in onion mixture sauté for

five minutes in medium heat. Add soaked beans, bamboo shoots, tomatoes, yogurt and broth to

potato mixture stir and bring it to a boil for 15-20 minutes at low heat. The potato must be tender and

gravy must be desired consistency. Garnish with cilantro and serve with rice or roti.