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Kathmandu, Bagmati Zone, Nepal
I am Basan Shrestha from Kathmandu, Nepal. I use the term 'BASAN' as 'Balancing Actions for Sustainable Agriculture and Natural Resources'. I am a Design, Monitoring & Evaluation professional. I hold 1) MSc in Regional and Rural Development Planning, Asian Institute of Technology, Thailand, 2002; 2) MSc in Statistics, Tribhuvan University (TU), Kathmandu, Nepal, 1995; and 3) MA in Sociology, TU, 1997. I have more than 10 years of professional experience in socio-economic research, monitoring and documentation on agricultural and natural resource management. I had worked in Lumle Agricultural Research Centre, western Nepal from Nov. 1997 to Dec. 2000; CARE Nepal, mid-western Nepal from Mar. 2003 to June 2006 and WTLCP in far-western Nepal from June 2006 to Jan. 2011, Training Institute for Technical Instruction (TITI) from July to Sep 2011, UN Women Nepal from Sep to Dec 2011 and Mercy Corps Nepal from 24 Jan 2012 to 14 August 2016 and CAMRIS International in Nepal commencing 1 February 2017. I have published articles to my credit.

Sunday, April 28, 2019

Food of the People: Let's Eat!


I would introduce Buff Chilli to my foreign friends as a representative Nepali food. It is becoming popular in parties, restaurants and invitations in homes. However, I chose this dish based on my family’s experience. Previously, dishes prepared from buffalo meat or buff were consumed by Newars and several other ethnic groups, among others. But, in current days these dishes are increasingly popular among urban people, irrespective of any caste and ethnicity. Buff chili is prepared by first boiling pieces of buffalo meat and then chopping into pieces. Spices and other ingredients such as garlic, ginger, turmeric, cumin seed powder, chili powder and salt are added to the chopped meat and all stuffs are well mixed. The mixture of meat and spices is fried with onion and capsicum to soften buff and mix well with all spices and vegetables. Afterwards, tomato sauce is poured over the mixture before serving the dish.

Basan Shrestha, Ghattekulo, Kathmandu

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