Capsicum Paneer
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.
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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.
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.
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.
Specially presented by HANDI to make you taste the original recipe made in good old days.
INGREDIENTS
- Curd
- Water
- Besan (Bengal Gram Flour)
- Hydrogenated Vegetable Oil
- Spices & Condiments
- Salt
- Curry Leaves
- Citric Acid
Heating Suggestions: Empty Rajasthani Gatta in a pan and thoroughly heat, stirring well occasionally.
Microwave Instructions: After pouring Rajasthani Gatta in a microwave dish, cover and heat for 3-5 minutes.