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.
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HANDI brings the original taste and flavour of Rajma from the Kashmir’s Royal family’s Kitchen. Strongly characterised by Garam-Masala and rich gravy, it is reminiscent of the cuisines of the Kashmir valley. HANDI Shahi Rajma an excellent creation from mid 1810 Royal Kitchen recipe gives you a treat in itself.
INGREDIENTS
- Tomatoes
- Rajma (Red Kidney Beans)
- Onion
- Garlic
- Water
- Sunflower Oil
- Common Salt
- Cummin Seeds
- Curry Powder & Green Chilly
Heating Suggestions: Empty Shahi Rajma in a pan and thoroughly heat, stirring well occasionally.
Microwave Instructions: After pouring Shahi Rajma in a microwave dish, cover and heat for 3-5 minutes.
Specially presented by HANDI to make you taste the original recipe made in good old days.
INGREDIENTS
- Capsicum
- Paneer (Indian Cottage Cheese)
- Water
- Onions
- Edible Oil
- Common Salt and Spices.
Heating Suggestions: Empty Capsicum Paneer in a pan and thoroughly heat, stirring well occasionally.
Microwave Instructions: After pouring Capsicum Paneer in a microwave dish, cover and heat for 3-5 minutes.
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.
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.