Rice. Simplest way we can cook this is to boil it using only water, salt and oil. If we have sedentary life style, eating too much rice may increase the risk of diabetes. But then who doesn’t like rice? Nobody can avoid it all together. But we can be creative and cook it in such a way that it is plain, boring, white no more. Everybody understands that, and they will add colourful vegetables, different meat/seafood, flavoured spices, variety of lentils to make it tastier and healthier. The quantity of rice is reduced and there is more of condiments that you use. Double Mazza.
In Vietnam, they make Rainbow Rice called Xoi Nu Gac , they use natural colours of Panda leaves, Gac fruit, Moong beans, Magenta plant. People around the world have their own creation of rice dishes. There is Paella in Spain, Hokein in China, Tehdig in Iran, Jellof in Africa, Nasi Goreng in Indonesia, Rissotto in Italy. That Champorado rice of Phillipines is chocolate porridge rice, just like you will find Saffron and Cardamom flavoured Tehree in Sindhi Homes. We have Khichdi, we have Pilaf, we have Briyani bursting with flavours. What more? If there is left-over rice in the fridge, it dons a new avatar of fried rice at the breakfast table.
If you drool over flavourful Prawns Pulao by Priya Bajaj I won’t be surprised.
For the longest time, food has been an intrinsic passion of Priya Bajaj (of HD Food fame). It was something that she was good at and it gave her happiness. Her kitchen was her personal artistic space where she would exalt her creativity, vent out the day’s frustration and was the means of expression of love for her family. But the realisation was not just restricted to the realms of her family. On the suggession of family, neighbours and friends, who encouraged her to climb on a commercial level, she settled on HD Food (H and D being the initials of her two daughters, Hitasha and Dikshaa, providing the initials for her business nomenclatures.)
“I am most grateful to my daughters and everyone else who thought I can do this, and for believing in me.” She smiles.
She fondly remembers her Grandma’s house in Kanpur, where she tasted Jalebi Rabdi for the first time.
“The one dish that I will always relish is Jalebi Rabdi. Specially the one I particular ate at my Nani’s house when I visited her. I still remember its’ rich taste, when I devoured it for the first time. My Nana would take me to market every Sunday and feed me. The memory is still fresh in my mind.”
Food is the language of love that surpasses everything else and HD Foods is here to inculcate the language of love into the food that she prepares.
HD Foods specializss in Vegetarian and Non-Vegetarian Sindhi Cuisine that includes Biryanis and Pulavs, Starters like Bhee pakoras, Dhal Kababs, Dhal Pakwan, Pav Bhaji, Sai Bhaji with Bhugal chawal, and many more. Do not miss her in-house preservative-free Pickles and Sherbets. HD Foods cater to daily meals as well as meals for special occasions.
Priya Bajaj is happy to share her recipe of Sindhi Prawns Pulao
1. Add 2tbsp oil in a warm pan and allow it to heat a little.
2. Add 1tbsp Cumin seeds, 2 medium sized Onions (finely chopped/sliced), 2tbsp Ginger, 2tbsp Garlic and 2tbsp Chillies.
3. Saute on high flame, till Onions turn golden (not dark brown).
4. Add all dry masalas like 1tbsp Garam Masala powder, 1tbsp Turmeric Powder, 3tbsp Coriander Powder.
5. Add puree of 2 Tomatoes.
6. Sauté this till the oil separates.
7. Add 3cups Basmati Rice (washed and drained).
8. Mix gently, well enough to coat rice with masala’s.
9. Add water as required.
10. When the rice comes to boiling point add 1kg Prawns and 2 tbsps Coriander leaves.
11. Cover and cook till done.
12. Heat ½ Ghee in a skillet and add 1tbsp Garam Masala.
13. Use this to give a tadka at the end.
14. Serve it with Laccha Pyaaz and grèen Chutney as sides
You can place your order with HD Foods via the contact numbers 90826 21574
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