Yesterday was my little munchkin Azza’s third birthday. In 2011, on a rainy day, just like it was yesterday as well, she came to our world really early in the morning. She looked so serious and sturdy that the nurse in-charge immediately commented, “Hmm… ammayude makal thanne, ketto?” (She’s her mom’s daughter, for sure!). She was a tall and hefty looking child, when compared to Rasha who was really tiny when she was born. It all feels like yesterday, really does feel like that… Whenever I see both my children, I always feel that days seem to be flying in full speed that I am not able to enjoy each and every moment of their growth. Being a working mother has given some limitations as far as seeing all their milestones are concerned. I have tried my level best to be there whenever I can, to see their little victories and achievements. Here’s wishing my little one a long, healthy, piety filled life ahead, InShaAllah. All this ummi has is a heart full of prayers for you as well as your elder sister… 🙂
Off to the recipe after some emotional overflow… Perfect for my lazy bones, today’s recipe is an easy dinner that you can put together in no time. When I was cooking this, my B let out a surprised tone, “What are you doing with vermicelli, and that too at night? Making payasam???” “No, my dear, I am making a pulao.” “A what???” *Mouth with an O shape* But once it was made and served hot on the dinner table, I saw him eating it slowly and steadily and cleaning up whatever was on his plate. “Hmm… does it taste good?” “Umm… ummm…” *Mouth full*
Semiya Vegetable Pulao
- 200 gm vermicelli
- 2 tbsp ghee
- 2 onions sliced
- 2 chillies slit
- 1 to mato chopped
- 1 cup frozen mixed vegetables
- 1/2 tsp turmeric powder
- 1/2 tsp chilli powder
- Salt to taste
- 1/2 tsp garam masala powder
- 1/2 tsp chilli flakes
- Cook the vermicelli in lots of water till done. Drain into a colander, rinse throughly with lots of water to avoid it from sticking to each other. Set aside.
- In a saucepan, heat ghee. Saute the onions and green chillies with a pinch of salt till soft.
- Add the tomatoes and cook till tomatoes are mashed up.
- Add in the frozen mixed vegetables, turmeric and chilli powders and cook till the vegetables are soft. Sprinkle very little water for some moisture.
- Now add the cooked vermicelli and give it a very good mix.
- Keep on low flame for around 5 minutes on closed lid.
- Finally sprinkle in the garam masala and chilli flakes and give one final mix.
- Serve warm!