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.
- Category: Canned Curried Vegetables
- Availability: In stock
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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.
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.
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.