Must-Try ‘Haldi Ki Sabzi’ Recipe

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 also the poor man’s saffron, tasty and aromatic, of course auspicious too.

Grated Haldi

Grated Haldi

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.

  • 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)



  • 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.

    Chopped Tomatoes

    Chopped Tomatoes

  • Heat ghee in a pan and fry grated turmeric till golden brown on low flame.
    Desi Ghee

    Desi Ghee

    Fried Haldi

    Fried Haldi

  • 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

    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.
    Garam Masala

    Garam Masala

    Dry Masala

    Dry Masala

  • 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.

    Ready to serve 'Kachi Haldi Ki Sabzi'

    Ready to serve ‘Kachi Haldi Ki Sabzi’

Yummy Must-Try Mushroom Soup Recipe

In chilly nights, there is nothing more comforting than a simmering cup of soup. Bursting with flavors of garlic, onion and mushroom, this mushroom soup is highly nutritious and also a perfect antidote for frozen nights. So just to ensure you stay nourished and warm, a quick recipe of the Mushroom soup. You can have this soup ready in about 25 minutes, and can freeze the leftover for the chilly days ahead.

Mushroom Soup


  • Chopped mushroom – 1 cup
  • Finely chopped onions – 2tbsp
  • Finely chopped garlic cloves – 5
  • Butter – 2 tsp
  • Milk – ½ cup
  • Plain flour ( maida) – 2 tsp
  • Freshly ground black pepper and salt to taste


  • Combine the milk and 2 cups of water in a deep pan and bring to a boil. Keep aside.
  • Heat the butter in another deep pan, add the onions & garlic and sauté on a medium flame for 1 minute.
  • Add the mushrooms and sauté on a medium flame for 2 to 3 minutes.
  • Add the plain flour and sauté on a medium flame for a few seconds.
  • Add the milk-water mixture gradually and cook on a medium flame for 2 to 3 minutes, till no lumps remain, while stirring continuously
  • Add the salt and pepper and bring to a boil. Soup is ready.

    Enjoy a bowl of comfort and stay warm.

    (Image via Google)

Make Your Own Low Fat Paneer Tikka

Planning for some dinner party at your home this weekend? We believe, every lavish dinner party is incomplete until some paneer tikkas are served. To let your calorie-conscious guests enjoy delicious yet low-fat paneer tikkas, we share with you a scrumptious recipe of low fat Paneer Tikka that can easily be prepared at home. All you need to do is follow the given procedure step-by-step, and see how this delicious starter becomes the highlight of your dinner party. Here’s recipe –

panner tikka


1/2 kg Paneer cubes
2 tsp Chilli Powder
2 tsp Garlic Paste
2 tsp Ginger Paste
1 tsp Chaat Masala
1 Tandoori Masala
1 tsp powdered Black Pepper
Oil for brushing
1 Lemon, quartered
1 tbsp Salt
Degi Mirch Powder
3 tbsp Vinegar or 1 cup Yogurt
1 Onion, sliced into rings – for garnishing


First combine all the ingredients in a large mixing bowl and leave them for 20-30 minutes. Do not mix the onion rings with the ingredients.
Then after, place the Paneer on a drip pan, almost 20 minutes before serving, and bake it in the pre-heated oven for about 10 minutes.
Remove it from oven, brush with the oil and bake again for almost 10 minutes.

Serve the delicious low fat paneer tikka hot, garnished with onion rings and lemon.

Jaipur’s Best Roof-Top Dining

When the breeze is gentle and the weather is good, it certainly calls for roof-top and outdoor dining! And Handi Restaurant, Jaipur is one such fine restaurant that offers a lovely roof-top dining option, where you can shake a refreshing cocktail along with a good food.

Jaipur's Best Roof-top Dining
Proud winner of “Best North Indian Food Restaurant”, Handi is constantly wining the heart of not only locals but also the Global Tourists for its lively ambiance and of course, for its tantalizing food. Whether it is vegetarian or non-vegetarian, dishes promise authenticity. The place is filled with vivid colors glorifying the Rajasthan culture in its own unique way. When you take a leave from Handi, you take it with a happy tummy and delightful feeling.

pur's Best Roof-top Dining
So how about nabbing a seat at one of the city’s best rooftop restaurants and have an unparalleled dining experience?

For bookings & reservations:


Jaipur-302001, Rajasthan – India

18, Gautam Marg, Vaishali Nagar,
Jaipur-302021, Rajasthan – India


Words of Praise from Our Elated Guests

Words of Praise from Our Elated Guests
Good cooking is more of an art than science because it calls for imagination and the ability to express catering skills in the product. And, our talented chefs at Handi Restaurant, Jaipur use their remarkable culinary sense to transform simple food into a succulent meal, and engage all the senses of guests. Taste, texture and aroma are the critical elements of the food served here.

Words of Praise from Our Elated Guests

Handi, Jaipur offers a wonderful, holistic experience, where each dish, whether vegetarian or non-vegetarian  on the menu promises authenticity to elevate the soul to great heights. It is precisely for this reason that the dining at the Handi is heavenly bliss for guests. Here’s what elated guests have to say about us on TripAdvisor-

Reviewed by Jasmine from Hove, United Kingdom
Me and my friend visited Handi for dinner, we were promptly seated and shown the menu which was lovely. A massive variety of BBQ chicken which is great as alot of places do not have any meat options! The meal was fab and the butter naan was the best I have ever had! Would definitely come back and value for money! Only thing they did try to push you to have a drink other than water but most places seem to in India!

“Lamb curry is praise”
A DaoDao Member from China
The LP strongly recommend a shop along the main road jaipur very easy to find it. People comfortable store environment is simple, natural inevitably come here to eat the most authentic lamb curry, naan bread accompanied you. Curry is really very fragrant, and there is no kind of sweet Japanese curry, more inclined to directly stimulate the taste buds feeling torn by hand Nang cake, then dipped in curry sauce is really delicious.

“Go there for Laalmaas”
Reviewed by Indrakolkata from Jaipur
If you like mouthwatering spicy mutton dish, try the Laalmaas at Handi. It is a traditional Rajasthani non veg dish and Handi leaves you wanting for more. Nice cosy ambience and reasonably efficient service!!

“Great Rajasthani cuisine- great alternative to Niros”
Reviewed by Delamitri68 from Gurgaon, India
We went to Handi for a family dinner and since there were a healthy mix of carnivores and vegetarians amongst us ordered a cross section of food from the menu. The food was really very good especially the jungli Maas and Handi chicken along with the malai kofta and naan Would def visit again

Words of Praise from Our Elated Guests
We look forward to welcoming you at Handi for finger-licking dining experience. 🙂

For bookings  & reservations:

Jaipur-302001, Rajasthan – India

18, Gautam Marg, Vaishali Nagar,
Jaipur-302021, Rajasthan – India

Delight Desi Palates at Handi Restaurant, Jaipur

Maya MansionHandi Restaurant, Jaipur

As we know, every traveler comes to Jaipur with two motives – the first is to enjoy the sight-seeing of the historical monuments and the other is to relish authentic Rajasthani food. And when it comes to tantalizing the taste buds with the Rajasthani flavors, the only name that comes in mind is the Handi Restaurant, Jaipur. On every trip to Jaipur, a visit to Handi Jaipur is must.


Here at Handi, we offer the most exquisite assortment of veg and non-veg dishes. For starters, may we recommend some chilly chicken dry or olive chicken (Marinated chunks of chicken served with seasoned olives) or Vegetable momos or even better yet, spicy paneer balls (Red chillies added to scrambled cottage cheese to make it more spicy with mint chutney), a vegetarian delight.


Our menu is filled with selections to please each individual taste bud. Work your way through the many choices, may we recommend, Handi chicken, Lal Maas, Tandoori Chicken, Handi Fish, Afgaani chicken or perhaps a Curry dish, like the staff favorite, Handi Mutton curry and Gatta Curry. To peep more into Rajasthani cuisine, close your eyes and order Keema Baati here, and we promise to serve you the best.

Keema Bati

Even more excitement comes in the form of our Biryani’s, especially the ever-succulent Handi Mutton Biryani or chicken Biryani, be sure to give one of those, or both, a try. Vegetarians need not worry as the expanded menu includes many of the old favorites as well as some new creations. Have you ever tried our Butter Paneer Platter, well if not, try it or stick with Pindi Chana Masala or Palak Paneer, dishes that work equally well with some of our saffron infused Basmati Rice or any of our varieties of Naan (plain, butter, stuffed, cheese, garlic, onion).


So, come and enjoy an appetizing delicious meal nowhere else but at Handi Restaurant and add that much needed spice to your meals.

For reservations and to book your table, please contact :

Jaipur-302001, Rajasthan – India

18, Gautam Marg, Vaishali Nagar,
Jaipur-302021, Rajasthan – India

Handi Restaurant, a Special Eating Joint for Non-Veggies

The road is never gonna long to Handi Restaurant, if you’re looking out for the city’s best non-vegetarian eating joint.  In our kitchen, chefs use their best culinary skills and prepare succulent and appetizing meals to delight taste buds of every non-vegetarian.


For chicken connoisseurs, our menu offers an enormous variety of mouth- watering chicken dishes ranging from butter chicken, Kadi chicken, Rogan Josh, chicken tikka masala, chicken curry to Jaisalmeri lal maas.  What tops the menu is delectable Handi meat which is our specialty. Cooked in a true Rajasthani style i.e. in a clay pot (handi) by giving a personal touch to it, the pining hot Handi meat makes one want for more and more.


Handi restaurant offers not just fabulous food to silent hungry tummy but also ensures experience of dining outdoors pleasant and delightful. Our prompt services and cozy local Rajasthani setting leave guests coming back again and again to devour magical, flavorsome and aromatic meals in dim-lit, local and cozy ambiance.

We look forward for your visit. Do pay a visit for our best food and quick services.

For bookings  & reservations:


Jaipur-302001, Rajasthan – India

18, Gautam Marg, Vaishali Nagar,
Jaipur-302021, Rajasthan – India

The sumptuous and scrumptious food of Rajasthan

Okay! What comes to your mind when we talk about Rajasthan? It must be colorfully dressed up camels, sandy structures and sand all over, whimsical puppet shows , majestic forts and royal darbaars. On the whole, Rajasthan is a very opulent state when it comes to culture. But it is equally rich when we talk about the ‘food of Rajasthan’.


Like the state itself, its people and their culture, Rajasthan has got uncountable scrumptious dishes in its kitty. The food of Rajasthan is essentially affected by its topography. Due to lack of leafy green vegetables and water, Rajasthani people use lentils, legumes, dairy products such as paneer, milk, and curd prominently in their delicacies.  You will be amazed to know that Rajasthani people cook food in traditional ‘rasaois’ rather than in those modern modular kitchens. Even today in Rajasthan, people cook food on an oven made up of bricks and mud populary known as ‘mud chullah’ or ‘mitti ka chullah’ that burns on coals and dried dung of buffaloes and camels. Scarcity of fresh herbs and condiments lead to restricted use of these and pronounced use of spices that can be used dry and powdered. Red chilies of Rajasthan are famous worldwide. They can be used wholly or in powdered form. Other spices that are commonly used are turmeric, fennel, cardamom, cloves, dhaniya powder, kasoori methi and many more. For the fresh and natural flavor, all the spices are grounded just before adding.


Peeping more into Rajasthani cuisine, Daal Baati Churma is the most famous and the most favored of all Rajasthani cuisines. Traditionally, churma is a sweet dish served with panchmel dal which is cooked over charcoal or tandoor and tempered with generous amount of ghee, red chilies. Baatis are ball shaped bread made from wheat flour dough. Dough is made into balls followed by baking or frying. Besides the normal baati , Rajasthani also eat ‘masala baatis’ which are actually stuffed baatis filled with potatoes, peas, and dry fruits.

handi blog pic

Other popular Rajasthani dishes include ‘Dahi Shorba’ (frothy yogurt based soup), Tamatar ka Shorba (tomato soup flavored with Indian spices such as dhaniya and cumin) that are served at the starting to commence a meal. Other popular dish of the region is ‘Ker Sangri’ that is a zesty dish cooked with ‘ker’ and ‘sangaria’ beans grown in the arid land of Jaisalmer. ‘ker sangri’ is cooked in butter milk and raisins. In many of the Rajasthani dishes, gravy is made of yogurt and gram flour. ‘besan ke gatte’ and ‘kadhi’ are an impeccable example of such Rajasthani dishes. Rajasthan, at the same time, is famous for its pickles and papads too. Rajasthanis add tang to their food with ‘tamatar ki chutney’, ‘pudhina chutney’, ‘aam ki launji’, ‘lehsun ki chutney’ and ‘imli ki chutney’. They also incorporate different varieties of ‘papads’ and ‘pakodis’ which , beside  adding tang to the food , digest it quickly.


Some Rajasthani follow strictly a vegetarian diet while Rajputs of Rajasthan are fond of having meaty meals. In Rajasthan women consider meat preparation to be impure and hence men are engaged in meat cooking activity themselves. Rajasthanis classify meat into two broad categories : Laal Maans (red meat) and Safed Maans (white meat). Laal Maas is prepared in rich tomato gravy with generous use of spices especially red chili while Safed Maans is prepared stuffing it with dry fruits such as pistachio, raisins, and slow cooked in the gravy of cashew, cardamom, coconut, almonds. Khud Khasrgosh and Sula are the two most famous meat preparation of the region. The influence of Moghul association led the Rajputs to take an interest in the barbequed boneless preparations of tender meat called Kebabs.

safed maans


While talking about Rajasthan, how can we not talk about sweet meats? Rajasthanis have a unique quality of  coupling sweet dishes with the main course. ‘Halwa Puri’ sets the perfect example here. A great use of ‘desi ghee’ characterizes sweets. Rajasthani sweets are usually over cooked and chasni (sugar syrup) based. A variety of Halwas are made in Rajasthan like sooji ka halwa, besan ka halwa. Besan ki chakki is an all time favorite. Pushkar is famous for its Mal Puas while Ajmer is known for Sohan Halwa and Alwar for its mawa. The state is also famous for a variety of ladoos- besan ka ladoo, dal ka ladoo, moti choor ka ladoo, gaund ka ladoo. Gaund ka ladoo is basically eaten during winters. Ghewar of jaipur is probably the most intriguing sweet of the state. The rabri topped jalebi of Rajasthan is legendary. Firni, Kaju Katli, Mawa Kachori are other all time favorite. On the whole Rajasthan is one of the richest states in terms of culture, traditions, food and hospitality. It totally abides by the motto- “Atithi Devo Bhava”.


“ Rangeelo Rajasthan!!”

Sweeten your taste buds with Til Ki Chakki on Lohri and Makar Sakranti

Lohri and Makar Sakranti are two very auspicious occasions celebrated in various parts of India.

Lohri is a bonfire festival which celebrates the harvesting of the Rabi (winter) crops and people give in to relaxing and enjoying the traditional folk songs and dances.

Makar Sankranti is celebrated when Sun moves to the Northern Hemisphere. This day marks the termination of winter season and beginning of a new harvest or spring season. Prayers are offered to God Sun for good health, wealth and for good crop, and this day is celebrated by kite flying in various parts of the country where it is celebrated with a lot of zeal and fervor.


As we all know, every occasion in India is incomplete without some special dishes or food items for that day. Different kind of special dishes are also made on these colorful and joyous occasions of Makar Sakranti and Lohri.

This lip-smacking healthy sweet recipe is perfect as a crunchy afternoon snack and will make your days sweeter and tastier 🙂

Til Ki Chikki



  • Black Sesame Seeds or Kala Til (1/2 cup)
  • Jaggery or gur – grated (1/4 cup)
  • Thinly Sliced Almonds (1/2 cup)
  • Ghee (1 tsp)
  • Ghee for greasing

Added Detail

Preparation Time: 10-15 minutes

Cooking Time: 15 minutes

Servings: 10


1. Over a medium flame, lightly roast the sesame seeds for a few minutes or until the light brown in color.

2. Once done, keep the seeds aside to cool and then repeat the process with the almonds.

3. Grease the back of a flat plate with a little ghee and keep it aside.

4. Next, in a pan, heat the ghee and then add the jaggery.

5. Simmer under low flame until the entire jaggery melts and caramelizes such that it forms a hard ball when you place a drop in cold water.

6. Once the jaggery is melted, mix it thoroughly with the roasted seeds and almonds.

7. Next, pour the entire mixture over the greased plate and roll it into thin sheets with the help of a greased rolling pin.

Allow it to cool for some time and then cut it into square pieces.

Have a zealous Lohri and a colorful Makar Sakranti !!

Handi Special Paneer Tikka !!

Rustic wooden tent-like interiors complement the traditional feast of Mughlai and Tandoori food served here.  A lively ambiance and prompt service result in deservedly packed evenings for this casual eatery. All said and done, Handi is indeed something to look out for in the central area of Jaipur.

Quality ingredients and modern presentation is entreated only at Handi that takes diners to a spell-bounding dining trip. Dishes are well-thought through and carefully executed – if occasionally eyebrow-raising.

Paneer Tikka has always been the favorite starter to order when we are to start a meal. Here is the finger licking recipe of the Handi special Paneer Tikka. An intensely colored but subtly spiced Paneer Tikka can be prepared at home in micro-wave oven.

Paneer Tikka


  • Paneer – 250 gms
  • Ginger Garlic paste – 1 tsp
  • Garam Masala – 1/2 tsp
  • Cumin Powder / Jeera – 1/2 tsp
  • Corn Flour – 2 tbsp
  • Chili powder – 1 tsp
  • Curds/ Yogurt – 1 cup, hung
  • Salt to taste
  • Oil – 2 tsp
  • Kesar colour a pinch (opt) for Garnish
  • Capsicum – 1/2
  • Tomatoes – 1
  • Onions – 2


Method to marinade

  1. Wash and cube Paneer pieces into 2 inch squares.
  2. Cut Onions, Tomatoes and capsicum into 2 inch square pieces.
  3. Cut Paneer into long 1/2″ thick cubes.
  4. Make a marinade of hung curds, ginger garlic paste, corn flour, garam masala, red chili powder, salt, cumin powder along with oil.
  5. Add kesar powder if you are using.
  6. Mix the paneer, onion, tomato and capsicum into this marinade.
  7. Refrigerate it for 3 hours.


Method to prepare

  1. Arrange the Tikkas in a Tooth pick.
  2. Pre Heat the oven at 210 degree, then switch off the oven
  3. Then switch to Combo mode by choosing Convention + Micro Mode, arrange the Tikkas on the tray and cook for 15 to 20 minutes
  4. In a plate arrange picks. Garnish with coriander and lemon slices
  5. Serve Paneer Tikka hot with green chutney.


This tikka will melt in your mouth and delight your palate!