Soya Keema

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.

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.

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.

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.