At the end of our semester in World Literature, we were asked to create a final project that dealt with the country we had chosen.
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Nepali Final Project

The country of Nepal is influenced by many different factors. One of these factors is the geography of this country. There are mountain ridges, hills, and a large flat region. All throughout these zones, people have lived and thrived. Large rivers have created many valleys in Nepal allowing for numerous places to live. Due to the many different environments of Nepal over thirty-six ethnic groups and fifty languages have come to life.
Another influence is that it is situated between China (Tibet) and India. Due to this close proximity to these two countries, Nepal is greatly influenced by the Indian and Chinese cultures. Everything from religion, clothing, values, and food contain at least some mark of the
Indo-Aryan and Tibetan-Mongolian influences, combining to form the culture of Nepal.
In this final project on Nepal, I will talk about the food and serve a Nepalese dish as well. In daily life, rice is a huge part of the diet. By most Nepalese it is eaten at least twice a day and is usually combined with a lentil dish or cooked vegetable, dal and tarkari, respectively. In addition to this, a Nepalese meal included achar, or pickles fruit or vegetable. In areas of Nepal where there isn’t much rice, a mush-like dish of corn or millet. This is called dhiro. Where there is much wheat, roti, or flat bread is very popular. Another big part of the Nepalese food culture is to eat with one’s hands. Some use utensils, but the hands are the common eating too
Due to the influence of Indo-Aryan culture, a caste system exists in Nepal. This caste system dictates what each group can eat. For example, those in the high caste only each vegetables and don’t drink. Lower castes may eat pork and beef, and drink alcohol. This caste system also doesn't enforce eating food made by strangers; therefore eating out is not a big fad in Nepal. This is beginning to change though, as modern tastes begin to influence the country.
The Nepalese dish that I would like to share with the class is
roti and curried vegetables.

Recipe:


Roti

Ingredients

Directions

  1. In a large bowl, combine the flours, salt and baking powder, then add 100g of the butter or ghee and with your hands, rub this through the flour. Mix together the milk and eggs then gently combine this mixture with the flour. Knead the dough together lightly.
  2. Transfer to an oiled plastic bag and set aside for at least 30 minutes (the dough can be kept in the refrigerator overnight).Divide the dough into 8 portions and roll each out to a 20cm flatbread. Melt the remaining 50g of butter or ghee.
  3. Heat a frying pan until medium-hot. Brush each roti with a little butter or ghee and cook, 1 at a time for 2 minutes, turning frequently, until speckled brown and firm. Keep the cooked roti covered with tinfoil in a warm oven until all are cooked.

Curried Spinach and Onionsexternal image Spinach-Saag.jpg

Ingredients

  • Half pound of spinach
  • Cup of diced onion
  • 1 Tsp Curry powder
  • 1 Tsp Nutmeg
  • 1 Tsp Ground cloves
  • 1 Tsp Cumin seeds
  • 1 Tsp Chili flakes
  • 1/2 Tsp Ground Ginger
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Black Pepper
  • 1/2 Tsp Allspice
  • 1/8 Tsp Cinnamon
  • 1 Cup Chicken Broth
  • Olive Oil

Directions

  1. Sautee spinach and onions in saucepan with olive oil. Add in all the spices and cook until the delicious fragrance fills the kitchen.
  2. Cook chicken broth until it comes to a boil. Then add the sauteed spinach and onions. Stir until well mixed.
  3. Serve with warm roti.
  4. Best both dishes warm.