5 Must Have Snacks On Holi!

It’s just a day left for holi 🙂 Holi is the time to relish some delightful cocktails and special snacks and sweets made especially for this festival. We have here 5 foods without which Holi might seem to be incomplete 🙂

  1. Thandai

Cool, milky , rich with dry fruits – Thandai finds its place on the festival of colors due to certain scientific reasons. With the summers approaching, people usually pick for cool, chilled drinks. Bhaang is one important part of Holi which is served while mixing in thandai.

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Image Credit: www.thebreakbreaker.com

  1. Gujiya

A special sweet to add a sweet tooth to the festivities is Gujiya. With a wide variety of Gujiya available, they give a unique and special taste to fill your mouth.

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Image Credit: www.sailusfood.com

  1. Dahi Vadas

Dahi vadas though have become the most served dish today which is available throughout the year was served especially during spring summer season as it was said to had a cooling effect for the body. But it doesn’t matter, enjoy this curdilicious delicacy of Dahi Vadas this Holi 😉

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Image Credit: www.happyholi2015sms.co.in

  1. Kanjhi Vada

A special chaat made to ease digestion, Kanjhi Vada is a spicy tangy snack. It is made especially on holi giving a perfect sweet and sour taste to your mouth.

Kanji Vada

Image Credit: zeenews.india.com

  1. Shakkar paras and Namak paras

Easy to make at home, shakkar paras and namak paras are all time favorite and best treat to munch all day while playing Holi.

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Image Credit: foodviva.com

 

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Hot & Spicy Laal Maas

Could you think of a better way to spend your weekend than devouring royal delicacies?  Laal Maas or red hot meat curry is a well known authentic traditional dish from Rajasthan. As the name suggests, this is an intensely spicy dish and it gets its warm vibrant red color from nothing but the red chili peppers which is used to cook it. The dish is too delicious to melt in mouth.

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‘Laal Maas’ was a favorite of the gallant Rajput clan. The meat that was caught during hunts was cooked in dry red chillies and whole spices and was simmered in huge handis for hours together. Tomatoes and other vegetables were not native to the land, so chillies and spices were all they had to create the dynamite called ‘Laal Maas’. The meat was then served to the kings in beautiful brassware.

You must have got it by now that this is not a dish for the “fainthearted”. 🙂 But if you love spicy food, do give it a try at Handi Restaurant Jaipur. We promise, you won’t regret.  It tastes absolutely delicious when eaten combined with bajra roti. Just come down to Handi and savor the hot and spicy Laal Maas. The Handi restaurant, Jaipur is the most trusted name in Jaipur for authentic Rajasthani delights.

Visit us, eat to your contentment and return home fully satisfied.

For bookings & reservations:

HANDI RESTAURANT

OPP.GPO, M.I. ROAD
Jaipur-302001, Rajasthan – India
Tel:+91-141-2372275,2364839
Fax:+91-141-23608889.
Mob:+91-0-98290-63600

18, Gautam Marg, Vaishali Nagar,
Jaipur-302021, Rajasthan – India
Tel:+91-141-4016200

Terrific weekends at Handi

Apart from the delicious food and exotic ambiance, Handi at Vaishali Nagar brings for you a Melodious Thursday where there are live music performances every Thursday to delight your ears 🙂

The melodious Thursday is followed by a magical weekend as Fridays, Saturdays and Sundays bring for you magic shows to make all your weekends special !!

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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’.

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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.

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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.

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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.

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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.

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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”.

Jalebi-with-Rabdi

“ Rangeelo Rajasthan!!”

Biryani bash !!

So what exactly comes to your mind when we ask you your top favorite foods? Generally, people of all ages never ever forget to call out ‘Biryani’ as one of their top favorites. But do you know from where did your favorite dish come into existence??

Biryani is believed to be a Persian dish as the word ‘Biryani’ came from Persian ‘Biryan’ meaning fried or roasted before cooking that is the hidden sapor behind this scrumptious dish. Biryani, for centuries now, has been a popular dish among Muslims while moving with them civilization after civilization. It claimed its proper cooking style during the Mughal era and that’s the reason why it is called a “food fit for kings”.

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Cooking style of biryani is different for different communities but the main essence behind making of biryani is that rice and meat or vegetables are cooked separately and later, brought together and steamed. The most basic ingredients that each and every Biryani recipe uses are onion, garlic, ghee, mint leaves and most importantly, the ‘Indian Khada masalas’ like the cardamom, cinnamon, nutmeg mace, cloves, bay leaves etc. The popular biryani meats are chicken, lamb, mutton, fish, shrimps, quails and sometimes egg and even potatoes.

Out of the various varieties of Biryani, Handi serves the delicious mutton biryani, chicken biryani and veg. biryani and people love to have all the biryanis with ‘Raita’. One can have a variety of things with Biryani like the chilling mixed veg. raita , sliced masala onions or vinegar onions and not to be missed: the tangy mint chutney. Yummy!!! Isn’t your mouth watering?

In mutton biryani, mutton is first marinated with all the ingredients overnight so that all the ingredients get perfectly soaked by the mutton, and then steamed with semi cooked rice.

Mutton-Biryani

What do we say about the magical, flavorsome and aromatic Chicken Biryani? You have to come down yourself and gorge into it !!

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Veg. biryani includes all the vegetables life onions, potatoes, cauliflower chopped and fried together with the ‘masalas’ followed by mixing with steamed rice. Doesn’t it all seem damn sumptuous?

veg biryani

You can have the piquant taste of these delectable Biryani dishes at Handi Restaurant located at M.I. road and Vaishali Nagar to satisfy your taste buds any day, anytime !!

Butter Chicken Boneless aka Murgh Makhni

Traditionally known as Murgh Makhani, a platter of Butter chicken is suitable for any occasion and easily finds its way to every food menu that boasts of authentic Indian delights.

A popular North Indian cuisine, Butter chicken is actually chicken marinated overnight in yoghurt, along with various Indian spices (like coriander, turmeric, garam masala, lime, cumin, methi, garlic and ginger), and cooked in tomato puree. Though it seems otherwise, making the chicken dish is not at all a difficult task, provided you have the right recipe with you. Butter Chicken is Handi’s autographed delicacy.

In the following lines, we have explained a very easy recipe for Indian butter chicken boneless, just for you. Let us tell you how to make this delicious chicken dish, and then surprise your guests with this relishing cuisine at this Holi get together.

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Handi’s Delicacy – Butter Chicken Boneless aka Murgh Makhni

 How to make Butter Chicken Boneless?

Ingredients

For Marinating

  • 800 gm Chicken (Boneless)
  • 1 tbsp Sour Yoghurt
  • 1tbsp Vinegar/Lemon Juice
  • 1 tsp Coriander Powder
  • 1tsp Cumin Powder
  • 1 tsp Red Chili Powder
  • 2 tsp Ginger
  • 2 tsp Garlic
  • 2 tsp Onion Paste
  • Salt to Taste

For Gravy

  • 4 large tbsp Butter
  • 2 tsp Fresh Cream
  • 4 Tomatoes (finely chopped)
  • 1 Ginger (finely chopped)
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp Black Pepper
  • 1 tsp Red Chili Powder
  • 4-5 Green Chilies (finely chopped)
  • 2 tsp ground Cashew Nuts (optional)
  • Salt and Sugar to taste
  • Fresh Coriander Leaves (for garnish)

Instructions 

  • Cut the chicken into small pieces. Mix well all the ingredients for the marinade and thoroughly apply a mixture to the chicken pieces and set aside in the refrigerator.
  • Let the marinated pieces stand for a few hours. For best results, marinate the chicken overnight.
  • Heat 2 tsp of butter in a pan. Put the marinated chicken in the pan and cook on a low flame, for about half an hour. Make sure that the chicken doesn’t get charred, but is completely cooked.
  • Next, heat 2 tsp of butter in another pan. Add cumin, coriander, red chili and black pepper powder to the butter and stir fry the mixture for a few seconds, on a low flame. You can also add 2 tsp of cashew nut paste to enhance the taste.
  • Add chopped tomatoes, sugar and salt to the mixture and cook (uncovered), on a medium flame, for 5-7 minutes (or till the tomato pieces thickens to form a puree).
  • Carefully beat 2 tbsp of cream in a bowl and add it to the tomato puree and mix it well.
  • Lower the flame and add the cooked chicken, salt, chopped ginger and green chilies to the gravy and mix well.
  • Cook the mixture for another 15 minutes.
  • After 15 minutes, pour the simmering mixture onto a ceramic bowl and add a teaspoonful of butter on top.
  • Garnish the chicken with freshly cut coriander leaves and some cream.

Its mouthwatering taste can be enjoyed with Naan, Rotis or steamed rice, which makes it a hot favorite among chicken lovers around the world. The dish tastes mild, so you can modify the quantity of spices.

Handi reloaded !!

The restaurant conceived in 1984, the one which has earned national repute and has carved a niche for itself in the Mughlai and Tandoori food. Some dishes like Handi meat, Laal maas, Paneer tikka, Chicken Kali Mirch are some delicacies which will blow you away and make you want to go back to this place again and again.

As you might feel the aroma of these delicious dishes right now, we have a good news to share with you !!

Your very favorite Handi restaurant has now opened up in another part of the city, Vaishali Nagar. As you enter the restaurant, it has an ethnic feel to it with the wall shelves neatly decorated with Rajasthani puppets, hand carved Barniyaan and potteries. The place is filled with vivid colors glorifying the Rajasthani culture in its own unique way.

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The wooden furniture adds a traditional style which instantly appeals the visitor at just one glance. The colorful bottles hanging from the tree at the entrance create a fresh and vibrant aura which pulls you towards the restaurant and makes you feel at home in terms of comfort and warmth. The ambiance is well lit with the different designs and hues of lanterns in lieu of the conventional lighting so as to bring about the essence of culture and royalty. The mud walls are well painted with the Mandana art, a special Rajasthani tradition especially drawn to protect home and earth and to welcome gods and goddesses as a mark of festivity.

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Handi warmly welcomes you to the new branch in Vaishali Nagar with the same goodness of homely feel, equally delightful meals and an ambiance which will soothe your soul and make you give away all your worries this weekend 🙂

 

 

Feel the heat with Handi meat

There are certain festivals and celebrations which are incomplete without the special Handi mutton made with some special twist !!

Every time you go to a place and eat this dish, you want to ask aloud: ‘Who made this?’ not to kiss their hands but to ask them to part with their recipe!! That is the thing with mutton; everyone has a different way of cooking it, and every new person who borrows a recipe will over the time add a personal touch to it.

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At Handi Restaurant, this spicy mutton dish is cooked on low charcoal for hours in a handi, or clay pot in true Rajasthani Style. You can simply close your eyes and order a Handi meat dish here and we promise to serve you the best !!

You can relish the various versions of this amazing dish with or without the side dishes like raita, lal mirch, dhaniya chutney, assorted breads, baati and have even delighted in the somewhat strange combination of Biryani with the gravy of Handi mutton.

Keeping the ingredients and delicious taste apart, it is slightly a time consuming dish. The handi mutton is as easy as any other non vegetarian dish, and the best part is that before you even know, it is finished and enjoyed. 🙂

Make Kadhai Chicken at home

Kadai Chicken is one of the most famous non-veg delight in restaurants !!

This spicy & yummy North Indian recipe tastes juicy with distinct flavor of bell pepper.

In this recipe, the chicken is cooked in red gravy with whole spices. This dish takes its real color & flavor by cooking in a thick bottomed vessel called Kadhai in India.

Making kadhai chicken at home is really easy..!

Kadhai Chicken

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Ingredients

  • 1 kg chicken, washed, cleaned and cut into big pieces
  • 4 tablespoons oil
  • 1/2 cup onion, sliced
  • 1 1/2 cups tomatoes, peeled and sliced
  • 2 tablespoons fresh coriander leaves, chopped
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 4 teaspoons garam masala powder
  • 2 bay leaves
  • 4 whole red chilies
  • 2 teaspoons coriander seeds
  • 1 teaspoon red chili powder
  • Salt

Preparation

  1. Grind coriander seeds and whole red chillies into a coarse powder.
  2. Heat oil in a kadhai.
  3. Add bay leaves.
  4. After about 30 seconds, add onions and saute till they turn light golden brown.
  5. Add ginger-garlic paste.
  6. Saute for 2 minutes on medium flame.
  7. Add the above coarse powder.
  8. Stir well.
  9. Add tomatoes and cook till they are fully cooked.
  10. Add chicken pieces, salt to taste and red chilli powder.
  11. Mix well.
  12. Cover the kadai.
  13. Cook till the chicken becomes tender.
  14. Sprinkle garam masala powder over the chicken.
  15. Garnish with corriander leaves and onion rings.
  16. Serve hot with rotis or parathas.

It tastes great with Indian Naan, Roti, Paratha, Chapati or even with plain rice !!