Soya Keema

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.

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.

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 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.