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Nepali rural village kitchens are often simple and functional spaces that serve as the heart of the home. They typically consist of a mud-brick or stone structure with a thatched or corrugated iron roof. The kitchen is often open-air or semi-open, allowing for ventilation and light. The cooking area is usually made of clay and is either embedded in the ground or raised on bricks or stones.
Cooking in a Nepali village kitchen involves traditional methods and ingredients. The cooking is done on a stove fueled by wood or charcoal, and the utensils used are often made of clay, wood, or metal. Spices and grains are ground or pounded by hand using a mortar and pestle.
The ingredients used in Nepali village cooking are typically locally sourced and fresh, often grown in the family's own garden or purchased from nearby farmers. These may include vegetables such as potatoes, tomatoes, onions, and leafy greens, as well as grains such as rice, wheat, and lentils. Meat and fish are also sometimes consumed, although they are more expensive and less common.
Nepali village women are skilled cooks and may use traditional recipes and cooking techniques to create a variety of dishes. Some popular Nepali dishes include dal bhat (lentil soup and rice), momos (dumplings filled with meat or vegetables), and chow mein (stir-fried noodles).
Overall, Nepali rural village kitchens represent a rich cultural tradition and are an important part of family life. They provide a space for cooking and nourishing the family, as well as a place for socializing and community-building.