Let House Parties Be Easy And Fuss Free With The Availability Of Bulk Packaging

With New Year eve approaching, are you planning to host a party at home for friends, family and near and dear ones? Thinking about the menu seems like a big headache. Isn’t it? But wait – we have an idea. 🙂

Handi 1

You don’t want to get into the hassles of cooking and looking into the kitchen again and again by keeping your menu simple but delicious with Rajasthani or Mughlai cuisine, the best and simple idea is to avail bulk packaging. And the good news is that the Best North Indian Restaurant – Handi now offers bulk packaging for parties and functions. So, what are you waiting for? 🙂

Handi

For ordering and enquiries, please contact –

9784517200, 9829067776

 

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Experience Fine Dining @Handi Restaurant, Vaishali

Where dining experience is beyond eating a lavishing and kingly meal by keeping the standards of food and service at par excellence, Handi Restaurant, Vaishali outlet puts quality and fine dining first.

Handi

As the name ‘Handi’ is mentioned, the first thing that strikes the mind is authentic Rajasthani cuisine served in a perfect Rajasthani backdrop. Handi Restaurant offers a delectable selection of Rajasthani and Mughlai cuisine. It has a wide variety of vegetarian and non-vegetarian delicacies on the palate. But if you are non vegetarian, the visit is a worth to tingle your taste buds. If you relish non vegetarian, here are some of the specialties – Laal Maas, Handi special Chicken, Rogan Josh and not to forget the Kebabs.

So, head to Handi Restaurant, Vaishali to savor succulent and aromatic delicacies of the Nawabs and Maharajas. And you can also avail bulk packaging for parties and family get together!

For Booking and Reservations,

Handi Restaurant

18, Gautam Marg,

Vaishali Nagar, Jaipur – 302021

Rajasthan, India.

Tel: +91-141-4016200

Mob: +91-0-98290-63600

 

An Anusual Vegetarian Delight – Haldi Ki Sabzi

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 subzi is typical to the Royal Rajasthani cuisine. This kachchi haldi ki subzi is easy to make and tastes good.

So here is a short & simple recipe for winter delicacy ‘Haldi Ki Sabzi’

Ingredients

Ingredients

  • Whole Raw Turmeric – 250 gms.
  • 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) 

    Method

  • Cut the turmeric into pieces and soak in water for 5 min. Dry the water and wipe it with a cloth. Peel and grate them in a bowl.Grated Haldi
  • Cut tomatoes, chillies and ginger. Make a paste and keep them aside.Chopped Tomatoes
  • Heat ghee in a pan and fry the grated turmeric till golden brown on low flame.Fried Haldi
  • Take out turmeric from the pan & fry the pea in same ghee for 2 min.Peas in haldi
  • Take out the peas & tamper with asafetida (heeng) & cumin seeds (Zeera).Dry Masala
  • Once it’s roasted, add aniseed powder & coriander powder.
  • Put grinded black peppers, cloves, cardamom, and cinnamon to the tomato, chili, and ginger paste and add it to the roasted masala & cook till the ghee starts to float at the top.Garam Masala
  • Add whisked curd to the masala and bring it to a boil. Keep stirring.
  • Once it starts boiling, add tomato pieces to it. Once boiled add salt to taste.Gravy
  • Now add roasted turmeric & peas to the final gravy. Put the flame off.
  • Garnish with coriander leaves & cover it for 10 min.Ready to serve 'Kachi Haldi Ki Sabzi'
  • Winter special Kachi Haldi Ki sabzi is ready to serve.

Serve it with roti but it also taste good with zeera rice. As turmeric is quite dry and hot in nature so a good amount of ghee and curd should be added to balance the heat and dry nature of haldi. This subzi should be taken in moderation like a pickle or chutney.

 

 

 

Royal Delight of Rajasthan – Laal Maas

If Rajasthan is a state well known for its monumental forts and palaces, the vibrant desert – it’s cuisine is no less renowned. The ubiquitous ‘Laal Maas’ can make your nose water and get tears from the eyes.

Laal Maas

With the minimum ingredients available in the earlier times, the laal maas is cooked with red chillies and whole spicies, as tomatoes and other vegetables were not native to this land. Inspite of tomatoes, the secret ingredient used by the erstwhile people used to use kachri (a wild variety of cucumber grown in the desert).With the redolent flavor of cloves and other spices, garlic makes into a thick semi dry gravy for the dish.

Laal-maas-image-courtesy-Chatore-Diaries

This legendary red meat curry of Rajasthan which turns to a fiery looking dish is delicately smoked with charcoal to retain the aroma of the delicacy.

So, what are you waiting for? In your next visit to Jaipur, open the doors at Handi and try this succulent Rajasthan dish.