Most people use haldi everyday in dal-subzi but fewer are the fortunate souls who have enjoyed its sabzi. So here an award winning Handi Restaurant, Jaipur brings its easy recipe to take you on an unusual vegetarian delight which is alsothe poor man’s saffron, tasty and aromatic, of course auspicious too.
Haldi or turmeric is a basic ingredient of Indian cooking but ‘Kachi Haldi Ki Sabzi’ is something special and cooked on special occasions in Rajasthan during winter season. Traditionally cooked with lots of ghee, this subji is typical to the Royal Rajasthani cuisine. This kachchi haldi ki subzi is easy to make and taste good.
So here is a short & simple recipe of it-
Ingredients for Turmeric curry recipe.
Peas – 1 cup.
Tomato – 4
Green chilli – 2-3
Ginger – 2 inch long piece
Curd – 400 gms. (2 cup)
Ghee – 150 gms. (2/3 cup)
Black pepper – 10
Cloves – 5
Cinnamon – 2 pieces.
Cardamom – 4
Cumin seeds – 1/2 tea spoon.
Heeng – 2 pinch
Coriander powder – 2 tea spoon.
Aniseed powder – 1 tea spoon.
Salt – 1 tea spoon (according to the taste)
Coriander leaves – 1 table spoon (chopped)
Wash the turmeric pieces, put them into water for 5 min. dry the water or wipe with a cloth, peel them and then grate them in a bowl.
Cut tomoto, chillies and ginger and make a paste. Keep this aside.
Heat ghee in a pan and fry grated turmeric till golden brown on low flame.
Take out turmeric from the pan & fry peas in same ghee for 2 min. Take out peas & tamper with asafetida (heeng) & cumin seeds (Zeera)
Peas in haldi
Once it get roasted add aniseed powder & coriander powder.
Put grinded black peppers, cloves, cardamom, cinnamon then add tomato, chili, ginger paste to roasted masala & cook till ghee starts to float at the top.
Add whisked cud to the masala and bring it to boil. Keep stirring.
Once it starts boiling add tomato pieces to it. Once boiled add salt to taste.
Now add roasted turmeric & peas to the final gravy. Put the flame Off.
Garnish with coriander leaves & cover it for 10 min. Mouth-watering Kachi Haldi Ki sabzi is ready to serve.
We are truly thankful to jury and all those who voted for us and made us win the India’s oldest and most prestigious critic-backed Times Food and Nightlife Award this year.
We were absolutely delighted for Handi Restaurant, Jaipur being nominated and winning as the Best North Indian Restaurant at the Times food and Nightlife award 2015; many thanks indeed to all of you who voted for us. This acknowledgement is really motivating for us, the entire team of Handi to server our patrons better. We’ve always said that our mission at Handi is to pamper our guests with a food which is tasty, hygienic and authentic, and winning this glorious accolade assures us that we are going right. We really appreciate your love and support.
Keep loving us !!
You would agree that nothing comes close to hot and delicious barbeque meat on a cold winter night. But do you know the difference between the two – Barbecuing & Grilling? Some people tend to confuse barbecuing with grilling. Though both are a method and apparatus for cooking meat, they share a difference in their cooking time and the type of heat used.
The term “grilling” refers to cooking food over a direct flame. On the other hand, uses indirect heat or low-level heat to cook foods – usually meats. Grilling cooks meat relatively quickly as the direct heat is imparted to the food by a charcoal fire. On the other hand, barbeque is a much slower method of cooking meat. In the barbeque, the heat is indirectly imparted to the meat by cooking and smoking the meat over charcoal or wood.
You can say, barbecuing is generally done “low & slow” and grilling is usually “hot & fast”. Barbeque is usually done in outdoor spaces. For restaurants, special metal ovens are designed for that purpose. Some restaurants manage to cook the meat in large brick.