Dal Makhani

During British Raj days when Mughals and Nawabs were the connoisseurs of food, Dal Makhani found flavour with them as it was not only rich in taste and flavour but was a premium product which they used to serve during Banquets, Marriages and special parties as a symbol of class. HANDI presents the same Authenticated Dish.

INGREDIENTS

  • Tomatoes
  • Black Gram Dal
  • Rajma Chitra
  • Butter
  • Cream Water
  • Sunflower Oil
  • Common Salt
  • Onions
  • Green Chilly
  • Ginger
  • Garlic & Curry Powder

Heating Suggestions: Empty Dal Makhani in a pan and thoroughly heat, stirring well occasionally.
Microwave Instructions: After pouring Dal Makhani in a microwave dish, cover and heat for 3-5 minutes.

Baigan Bharta

Punjabi cuisine is rich in proteins & heavy in fats – both of which are necessary to keep Punjabi temperament going at full steam. The myriad ways Punjabis adopt them to concoct mouth watering dishes has made Punjabi cuisine popular all over the world. Baigan Bharta is yet another mouth watering dish: Brinjals roasted in ashes – their pulp sorted with Onion, Ginger, Tomatoes & Hot green chillies tampered with Garam Masala makes this delicious dish a very special HANDI pick-up.

INGREDIENTS

  • Brinjal (Aubergine)
  • Tomato
  • Sunflower Oil
  • Onions
  • Ginger
  • Garlic
  • Common Salt
  • Red Chilli Powder
  • Coriander Powder
  • Garam Masala & Turmeric Powder

Heating Suggestions: Empty Baigan Bharta in a pan and thoroughly heat, stirring well occasionally.
Microwave Instructions: After pouring Baigan Bharta in a microwave dish, cover and heat for 3-5 minutes.

Dal Mughlai

Rajasthan – A land of the Princes – within the palaces and without, with celebrations constantly in the air, could exotic cuisine be far behind? No!
Favourite with royalty – Panchratan Dal or Dal Mughlai hails in their myriad forms giving a spectrum in the vegetarian cuisine an incomparable exotic delicacy.
HANDI Dal Mughlai is a perfect example of the real Royal Taste.

INGREDIENTS

  • Pigeon Pea
  • Yellow Lentil
  • Chick Peas
  • Bengal Gram
  • Tomatoes
  • Sunflower Oil
  • Onions
  • Common Salt
  • Garlic
  • Ginger
  • Coriander Powder
  • Garam Masala
  • Cumin Seed
  • Red Chilly Powder & Turmeric Powder

Heating Suggestions: Empty Dal Mughlai in a pan and thoroughly heat, stirring well occasionally.
Microwave Instructions: After pouring Dal Mughlai in a microwave dish, cover and heat for 3-5 minutes.

Methi ka Saag

Methi – Bitter in taste by nature – A speciality from the planes of Uttar Pradesh. A very difficult product to handle, as if not cooked properly, cannot be eaten due to its bitterness. HANDI – Aloo Methi Saag has been developed after years of research & development to give you the best. Highly nutritive – this can be used as a filler, in Parathas, Samosas, Kachories and stuffed Phullakas or can be eaten as it is.

INGREDIENTS

  • Potatoes
  • Methi (Fenugreek Leaves)
  • Water
  • Mustard Oil
  • Salt
  • Spices & Condiments

Heating Suggestions: Empty Aloo Methi Saag in a pan and thoroughly heat, stirring well occasionally.
Microwave Instructions: After pouring Aloo Methi Saag in a microwave dish, cover and heat for 3-5 minutes.

Punjabi Kadhi

Kadhi Pakora – A preparation of Pakora – gram flour dumplings – simmered in a yoghurt based gravy.

INGREDIENTS

  • Water
  • Potatoes
  • Onions
  • Bengal Gram Flour
  • Yoghurt
  • Sunflower Oil
  • Common Salt and Spices

Heating Suggestions: Empty Punjabi Kadhi in a pan and thoroughly heat, stirring well occasionally.
Microwave Instructions: After pouring Punjabi Kadhi in a microwave dish, cover and heat for 3-5 minutes.

Dum Aloo

A delicacy from the valley of Kashmir cooked in tomato gravy. HANDI Dum Aloo brings to you the same authenticated taste as was prepared in good old days.

INGREDIENTS

  • Potatoes
  • Tomatoes
  • Yoghurt
  • Sunflower Oil
  • Onions
  • Common Salt
  • Coriander Powder
  • Ginger
  • Garlic
  • Red Chilly Powder
  • Turmeric Powder
  • Garam Masala
  • Green Chilly & Curry Leaves

Heating Suggestions: Empty Dum Aloo in a pan and thoroughly heat, stirring well occasionally.
Microwave Instructions: After pouring Dum Aloo in a microwave dish, cover and heat for 3-5 minutes.

Paneer Makhani

Mohi Mouthal restaurant in early seventies wa treat in itself in old Delhi where people throughout the world visiting Delhi spent an evening dining and enjoying. HANDI Paneer Makhani in original tangy tomato gravy brings you the same taste & flavour which in Delhi has perished with time.

INGREDIENTS

  • Tomatoes
  • Paneer (Cottage Cheese) Milk
  • Water
  • Butter
  • Cream
  • Common Salt
  • Ginger
  • White Pepper Powder and Curry Powder

Heating Suggestions: Empty Paneer Makhani in a pan and thoroughly heat, stirring well occasionally.
Microwave Instructions: After pouring Paneer Makhani in a microwave dish, cover and heat for 3-5 minutes.

Matar Mushroom

HANDI Matar Mushroom is another cross-over fusion; an updating of traditional Tomato gravy with Mushroom. A spicy mouth watering dish perfected in taste and flavour. HANDI brings you alive the real thing.

INGREDIENTS

  • Peas
  • Mushrooms
  • Tomatoes
  • Sunflower Oil
  • Water
  • Onions
  • Ginger
  • Salt
  • Red Chilly Powder
  • Garam Masala
  • Turmeric Powder
  • Coriander Powder & Green Chilly

Heating Suggestions: Empty Matar Mushroom in a pan and thoroughly heat, stirring well occasionally.
Microwave Instructions: After pouring Matar Mushroom in a microwave dish, cover and heat for 3-5 minutes.

Punjabi Chatpate Chole

‘Pindi Choley’, a delicacy from Punjab Frontier – one of the most difficult & mouthwatering dish, which gives a lingering taste, yet to be conquered by the world. HANDI brings it alive to you from the interiors of Punjab – The original one.
HANDI Punjabi Chatpate Choley presents the Original authenticated recipe to give you spicy dish to break the monetary on your dining table.

INGREDIENTS

  • Chickpeas
  • Tomatoes
  • Onion
  • Ginger
  • Garlic
  • Sunflower Oil
  • Water
  • Common Salt
  • Curry Powder & Green Chilly

Heating Suggestions: Empty Punjabi Chatpate Choley in a pan and thoroughly heat, stirring well occasionally.
Microwave Instructions: After pouring Punjabi Chatpate Choley in a microwave dish, cover and heat for 3-5 minutes.

Matar Paneer

A very common but very much liked curry by one and all. Matar Paneer is presented by HANDI with a difference. A recipe from Awad’s Royal Kitchen which sure is going to touch both your heart and tongue.
HANDI Matar Paneer blends in your mouth leaving a long lasting memorable taste which you would love to have again & again.

INGREDIENTS

  • Peas
  • Paneer (Cottage Cheese)
  • Tomatoes
  • Sunflower Oil
  • Water
  • Onion
  • Ginger
  • Garlic
  • Common Salt
  • Red Chilly Powder
  • Garam Masala
  • Turmeric Powder
  • Green Chilly & Corriander Powder

Heating Suggestions: Empty Matar Paneer in a pan and thoroughly heat, stirring well occasionally.
Microwave Instructions: After pouring Matar Paneer in a microwave dish, cover and heat for 3-5 minutes.

Pav Bhaji

From the glittering Chopati and streets of coastal Bombay, a delightful Tomato based dish – Pav Bhaji has been specially presented by HANDI to make you taste the original recipe made by Bombayites in good old days.
HANDI – Pav Bhaji – conquers your heart & mind by giving you an ever refreshing treat of Western Indian taste for which one & all run to Chopati to have a bite.

INGREDIENTS

  • Tomatoes
  • Potatoes
  • Peas
  • Cauliflower
  • Onion
  • Butter
  • Garlic
  • Common Salt
  • Red Chilly Powder
  • Cummin Powder & Mixed Spices

Heating Suggestions: Empty Pav Bhaji in a pan and thoroughly heat, stirring well occasionally.
Microwave Instructions: After pouring Pav Bhaji in a microwave dish, cover and heat for 3-5 minutes.

Palak Paneer

Thick Spinach Gravy and fresh Paneer tampered with cream and butter. Originated at the time of British Raj by then cooks.
Here is another cross- over fusion, an updating of the traditional Indian Saag Paneer. This dish transforms it into a wilted spinach puree but with a pint of the original spicing.
HANDI – Palak Paneer originates from the kitchen of Maharaja of Orchreal way back in 1899 giving you the taste of Rajsee Khana.

INGREDIENTS

  • Spinach Paneer (Cottage Cheese)
  • Tomatoes
  • Water
  • Sunflower Oil
  • Onion
  • Ginger
  • Common Salt
  • Cummmin Seeds
  • Curry Powder & Red Chilly Powder

Heating Suggestions: Empty Palak Paneer in a pan and thoroughly heat, stirring well occasionally.
Microwave Instructions: After pouring Palak Paneer in a microwave dish, cover and heat for 3-5 minutes.

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