Soya Keema

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.

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 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.

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.