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fire were logs of wood. Burning wood is a tedious and time-consuming work. Due to this, cooking was done two times a day, one in the morning and the other in the evening. Therefore, all the family members would have their meal in the morning before heading out to work in their farm, right after sunrise. The concept of
Breakfast did not yet exist in Nepal. Since Newari people used to stay in a close society, their houses or huts were built next to each other. But, unlike their houses, their farms were quite far. One had to walk an hour on a daily routine just to reach the farm. There were nothing, except for some small shelters, on the way to give them shade in the sun or cover from the rain. Since, they ate their meals early in the morning, they took some snacks as their food to eat during the mid-day. These snacks were made such that, they did not have to be re-heated or re-cooked. That's why foods like chiura, chhwela, bhatmas, palu, saag, and so on were made. These snacks were not only made because of their taste, but for their nutritional advantages as well. For example, palu is good for acidity and gas problems, bhatmas reduces the risk of heart diseases, mustard oil, used in making Chhwela, helps in killing germs and saag is a good source of vitamins.
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community in Nepal. In recent years this food has become one of the main attractions of Nepal. It is considered as a typical dish of the Newar community in
Nepalese people. This dish has been passed down from many generations and is still much appreciated by the people. There are no specific seasons
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there were merchants, priests, goldsmiths, blacksmiths. etc. however, a big section were farmers in the old times. They followed the four seasons of the year which also affected their habits and living style. Back then, there was no electricity or gas like there is now. Hence, the source of burning
102:(death anniversary rituals) as well. It is eaten throughout the year because of its simplicity; it is easy to make and can be stored for a long time. The samay baji is also served during the major festivals of Nepal like
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which is a tangy and spicy medley of different vegetables: mostly radish, carrot, onion, potatoes, and peas, amalgamated with a unique
Nepalese berry called
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for this dish to be served but it is mostly served during auspicious occasions, in family get-togethers and
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Samay Baji consists of many items on a single plate. The main components are
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277:"Samay Baji, Ingredients, Where to have Samay Baji in Kathmandu?"
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90:. Samay baji is eaten as a starter in every festival, every
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81:: समय् बजि) is an authentic traditional dish of
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62:Learn how and when to remove this message
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158:), finely cut ginger (palu), fried
138:Image of a Newa cuisine "Samaybaji"
376:"7 Health Benefits of Mustard Oil"
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326:"13 Foods That Fight Acid Reflux"
146:(chiura), fried black soybeans (
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301:"The Newar Community"
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204:Himalayan pink salt
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16:Newar dish of Nepal
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42:You can assist by
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247:Baji (food)
208:mustard oil
206:, mustard,
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79:Nepal Bhasa
402:Categories
355:health.com
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286:2024-05-30
263:References
222:Among the
200:black salt
192:asafoetida
160:boiled egg
116:Laxmi Puja
75:Samay baji
44:editing it
212:fenugreek
172:Aalu-Wala
152:chatamari
120:Bhai Tika
386:21 April
360:21 April
335:22 April
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231:See also
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52:May 2024
156:chhwela
148:bhatmas
108:Dashain
100:Sharada
218:Origin
164:sanyaa
130:Recipe
124:Newari
188:lapsi
184:achar
112:Tihar
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83:Newar
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