SLS32-The Kitchen Diaries Week#3 Grandma’s Recipe Remix[Grandma's Vegetable Pulao]

◉ بِسْمِ اللّٰهِ الرَّحْمٰنِ الرَّحِيْمِ ◉

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Hope you are all well. Today I am participating in the "SLS32-The Kitchen Diaries Week#3 Grandma's Recipe Remix" contest. And sharing with you a special and traditional dish of my family Vegetable Pulao. I learned this recipe from my mother, while my mother learned this recipe from her elders. According to them this is a family recipe. That has been passed down from generation to generation since the time of our great grandfathers. In our house this dish is especially made during family gatherings. The arrival of guests. And on some happy occasions. The special thing about this Pulao is its simple yet unique taste. Which is prepared with a combination of fresh vegetables and traditional spices. Whenever this dish is made the aroma spreads throughout the house. And everyone eats it with enthusiasm. I chose this recipe for this contest because it is not just a meal. But a part of our family traditions and memories. Today I will share with you all the complete recipe preparation steps. And beautiful memories associated with this delicious vegetable pulao.

◉Family Style Vegetable Pulao ◉

• First I washed and cleaned all the vegetables thoroughly and peeled them away. Cut carrots potatoes and peas to appropriate sizes. So that they can be cooked well. Cut the tomatoes into small pieces. Now chop the green chillies. And prepared the garlic paste. Cut the onion in large size and put it in a karahi. Then put the karahi on the stove and heat the ghee on medium heat and fry the onion. Three to four minutes later I added garlic paste to it.

• After adding the ginger garlic paste. I started roasting the onion and garlic paste well. I ran them continuously on medium heat. So that they don't burn and mix well. I cooked it until the color of the onion changed from light golden to light brown. When the aroma started to come well and the onions were completely cooked. I prepared to add the rest of the spices. And vegetables to start the next phase.

• Then I added a little water to the masala. So that the spices could dissolve well and not burn. Immediately after adding water. I added a spoonful of gram masala and mixed it well. So that its aroma spreads throughout the pan. Then I added finely sliced tomatoes. Cook the tomatoes well with the spices. So that they become soft and mix well in the gravy. I let it cook for a while on medium heat.

• After that I added very finely chopped green chillies to it. I didn't use much spices in it. Because this recipe is special because of its simplicity and original taste. And I have learned this from my mother. Even today I am preparing this pulao follow their method. Along with this I also added salt and started roasting all the spices well. And roasted on medium heat to improve the taste.

• After the masala was well prepared. I added all the vegetables to it. These vegetables included peas potatoes carrots and other vegetables. Which were already washed and chopped. I added the vegetables to the masala and mixed them well. So that the masala is evenly distributed on each vegetable. Then I started cooking them on medium heat. During this time I stirred them frequently. So that the vegetables did not stick to the bottom. And were well cooked and their flavor was absorbed into the masala.

• After mixing the spices and vegetables well. I let them cook on low heat for about five minutes. There for the vegetables soften and the flavors blend well. After that I added water as needed. Because rice always uses double the amount of water. I had one kilo of rice so I added about two kilos of water. Then I let it cook until it boils. So that the vegetables and spices are well cooked and ready for the next step.

• In the meantime I washed and cleaned the rice well to remove excess starch. When the water started boiling. I added the prepared rice to it. After adding the rice. I mixed it carefully so that it did not stick to the bottom of the karahi and cooked evenly. I kept stirring the rice with a spoon on low heat. So that each grain remained separate and cooked well. Then I left it to cook further.

• After that I checked the salt again and it felt a little low. So I added more salt as needed and mixed it well. Then I let the rice cook on low heat. So that the water slowly dries up and all the flavors are absorbed well. When the water dries up completely. I turn the stove on low heat. And put it on the stove. After about twenty minutes. My delicious and fragrant vegetable pulao was ready.

◉Present your recipe beautifully with your name card with date.◉

◉Tell us the story behind , Why did you choose this recipe for the contest. What recipes you made at home that you learned from your mom's or grandma, what recipes are your family recipes?◉

This vegetable pulao is not just a dish for me. But a part of my family is traditions and memories. Guys I learned this recipe from my mother. And my mother learned this method from my mother my grandmother. This recipe has been going on in our house from generation to generation. And is still made in the same old style. My mother always says that. The real taste is in preparing with simple spices. And love not by adding more spices. I chose this recipe for this contest. Because it is connected with my childhood memories friends. Whenever there is a special day in the house or guests come. My mother makes this vegetable pulao. Its aroma makes the whole house happy. And everyone eats with great joy. Guys I have learned many recipes from my mother at home. Like potatoes dal chawal khichdi and chicken korma. But vegetable pulao is closest to my heart. Because it is both simple and healthy. It has the natural taste of vegetables. And the light aroma of spices makes it special. The purpose of participating in this competition is to present this traditional dish of my family to the world. And show how special the simple but delicious recipes of our house are. It is not just food but a recognition of our family's love and culture.

◉Give at least two examples of your family's traditional recipe and at what specific celebration/ occasion/ season /time you make it.◉

There are many traditional dishes in our family that are associated with special occasions seasons and events. The first and most important dish among them is Chicken biryani. It is made in our house especially on the day of Eid weddings or any great joy. Biryani is not only everyone's favorite. But its aroma and taste fills the whole house with happiness. Another popular dish is Gajer kaa halwa. Which is made especially during the winter season. When it gets colder my mother and grandmother make carrot halwa which is also warm and gives energy. During the winter nights the whole family sits together and eats it. Which becomes a beautiful family memory. Apart from this dal rice and khichdi are also very common traditional foods in our house. These are mostly made on normal days. Or when you have the heart to eat light and simple food. Although they are simple they are very tasty and are liked by people of all ages. Sometimes chicken korma is also made for special guests which is a special dish of our house. All these recipes represent the traditions love and culture of our family. Every dish is connected to some special occasion or season. And this is the identity of our family.

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Thank you for being with me.

@m-princess

@suboohi