Priya's Versatile Recipes

Sunday, September 21, 2014

Paneer,Horsegram Vermicelli Pulao/Kollu Sevai Paneer Pulav

You may wonder where i got this horsegram vermicelli aka sevai, am still unpacking my bagages which i carried all the way from India. Eventhough i started cooking with few of the healthy organic grains which i packed carefully, there were still few more packets to get cooked. One among those healthy stuffs is this kollu sevai aka horsegram vermicelli.Kollu sevai /Horsegram sevai was gifted to me by one of best buddy who is very close to my heart when i met her during my last visit in India.Instead of making a simple dish with this beautiful sevai, i planned to cook as a kids friendly dish as we love vermicelli very much as anything in anything. My family can have vermicelli from breakfast to dinner without any fuss. Obviously i dont forget to make vermicelli based dishes once a week without any fail.After many discussions with my kids, finally i ended with a delicious one pot meal aka pulao with this beautiful healthy sevai.




Saturday, September 20, 2014

Ibiharage/Rwandan Fried Beans ~~ Rwandan Cuisine

After 'Q',come on lets go to Central africa, exactly to Rwanda. Since am running a month of blogging marathon with Around the world in 30days as theme with alphabets,i picked Rwandan cuisine for the alphabet 'R'.Rwandan food tends to be simple, made with locally-grown ingredients.Lunch and dinner may consist of boiled beans, bananas, sweet potatoes or cassava. Umutsima (a dish of cassava and corn), isombe (cassava leaves with Eggplant and spinach) and mizuzu (fried plantains) are common dishes. Porridge is the traditional breakfast and meat is seldom eaten outside the cities due to its expense. Though stews are often flavoured with dried fish and meat, as is common in much of Africa. Flaked and dried fish is sometimes cooked with Chicken, yam, onions, various spices and water to prepare a flavored stew.The Rwandan diet is fairly starch-heavy. At a local restaurant you will find an array of starches - rice, crepes, cassava, sweet potatoes, chips (as in fried potatoes) and matooke (starchy bananas).If you're not meat lovers, you'll probably end up eating mostly starches, which are more than likely fried. Dinner is the heaviest meal. Between meals, Rwandans often snack on fruits. Tropical fruits such as avocados, bananas, mangos and papaya are abundant in Rwanda. Roadside vendors in urban areas sell roasted corn and barbecued meat. In all of Rwanda, women are the ones who take care of cooking and they mainly stick to preparing beer, bananas and other simple to make dishes. Cooking is done in multiple ways such as roasting, baking, boiling, mashing, and spicing. cassava plants are mostly consumed as cooked greens. The most traditional meats that are still consumed in some parts of Rwanda are those hunted in the forests. Another interesting specific cooking method involves "Isombe", which are the green leaves from the manioc plant. The leaves get finely mashed and look a bit like spinach while the roots of the plant are used to make flour-like ingredients.

Rwandan beans, Fried Beans in Rwandan style, Ibiharage


Friday, September 19, 2014

Drumstick Leaves, Brown Rice & Dal Bhath

We are having a nasty hot weather, i dont felt like cooking for hours in kitchen as the climate is super humid.I cant live without my pressure cookers,they makes really our lives easier and anything cooked with them goes hardly for less time when compared with the dishes cooked in pans or in kadais.Obviously i opted for a hearty and healthy one pot meal with mixed dals,brown rice and drumstick leaves for our yesterday's lunch. This dish will definitely goes for quick cooking and you can enjoy this food anytime of the day served simply with papads, potato chips or else pickles.I used organic Brown sona masoori rice with toor dal,masoor dal and moong dal along with fresh drumstick leaves. You can also add veggies in this healthy food or else any other greens as you prefer.

Drumstick Leaves,Brown Rice & Dal Bhath, Brown rice Dal Baath

Motabel/Qatari Eggplant Dip ~~ Qatari Cuisine

Q, this alphabetical letter dont have many options when its comes to a country's name. For this month's long blogging marathon, we marathoners are running Around the world in 30days as theme starting with alphabets. After the alphabet 'P', today we are landing to Qatar, this country and its cuisine is not that much familiar for me,i just travelled twice in Qatar airways  and have seen their airport. Apart from it, this Country is quite unknown for me,but for my surprise their foods are very much known as the most important influence on Qatar's food came with the arrival of other Arab people as Levantine (also known as Lebanese) cuisine arrived. This brought hummus, tabbouleh, and spices that are now common in Qatar and throughout much of the Middle East.The region also changed its food due to the influence from others who came and went with the trade moving to and from the Persian Gulf. The Persians, Indians, and even the Europeans arrived with new ingredients and ideas that changed the cuisine. This led to the greater prevalence of rice in the dishes and again new spices and ingredients arrived in greater numbers.

In the modern age foods from abroad have been introduced to Qatar, but none have truly changed the traditional foods. Most traditional dishes remain the same, but ethnic foods are now more common and available, including Chinese, Indian, Filipino, Italian, and American foods. These foods are growing in popularity partially due to the fact that people from these countries live and work in Qatar and partially due to the fact that the locals also enjoy these foreign foods on occasion.

Motabel,Qatari Eggplant Dip,Vegan Eggplant dip