Tangy & Spicy Pindi Chana

Best festive wishes of Ganesh Chaturthi to everyone!!

Are you one of those, who abstains non-vegetarian food and turn vegan until the beloved Guest ‘Lord Ganesha’ leaves home? If you are, then tangy and spicy ‘Pindi Chana’ would be a great option to tickle your taste-buds.

Pindi-Chole-recipe( Image Courtesy : Tickling Palates.com)

India is a vast country with a diverse culture and varied cuisine.  Among its plethora of cuisines, there’s something about Punjabi food that makes us all drool over it. Speaking of delectable and aromatic Punjabi cuisine, there is one vegetarian dish which is absolutely mouthwatering – Pindi Chana.

Straight out of the heart of Punjab, Pindi Chana’ is a popular variation of the versatile chole. It is different from the regular preparation in terms of color as well as texture.The Chole Masala is coated with gravy, whereas pindi chana is dry. Its dark color is the result of tea leaves. The leaves are added while cooking the chickpeas that give the dish a rich & earthy color and unique flavor.  Pindi Chana got its name after the town where it originated – Rawalpindi ( Pakistan) – in the days before the India-Pakistan partition.

Full of proteins, Pindi chana tastes great with naan, bhatura and kulche. Try it and enjoy a much-needed break from the regular Chana Masala. Located on M.I. road and Vaishali Nagar, Handi restaurant is an amazing place to go for authentic ‘Pindi Chana’. The ambiance is relaxing and the service is prompt.

Dawat-e-handi for Elaborate Awadhi Cuisine

If you think that the rich and delectable Awadhi delicacies can no longer be enjoyed at Handi Restaurant, Jaipur, then you are mistaken. So what if Diwali celebration is wrapped up? Dawat-e-handi still continues at your favorite Handi restaurant to treat your taste-buds with dishes bursting with exquisite Awadhi flavors.

Handi restaurant jaipur

The Handi Restaurant is the best place in pink city to relish the best of Awadhi cuisines. Authenticity is a key to our philosophy and our chefs are widely acclaimed for their unique & authentic cooking styles. Awadh cuisine is drawn from the royal kitchens of the Nawabs of Lucknow. The cuisine encompasses many delicately flavoured vegetarian and non-vegetarian dishes. To serve you the best of Awadhi dishes with the real Lucknowi flavors, our chefs are preparing Awadhi dishes using Dum Pukht process which is an Awadhi cooking style. This cooking process involves slow cooking on a low fire.

Awadhi cuisine

For food-lovers, dining at Handi has always been a delicious and memorable affair. Interior of the restaurant is kept simple, cozy and elegant; designed to make you enjoy intimate dining in a friendly atmosphere. Outdoors are simply magical. You can indulge in our absolutely mouth-watering menu while looking at a beautiful view of the city. No matter at what time of the day you decide to experience alfresco dining at the terrace of Handi, the atmosphere is always enjoyable and the view unforgettable.

So if you want to experience the exquisite and elaborate Awadh delicacies, then be a part of Dawat-e-handi at a Vaishali Nagar outlet of Handi Restaurant, Jaipur.

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
Mob:+91-0-98290-63600

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 🙂

 

 

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

Kadai Murgh 1

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 !!

 

 

“Authentic Dinner” says Trip Advisor about Handi

One of the oldest and the most favorite food joint of Jaipur; Handi Restaurant undoubtedly offers the most scrumptious barbecue dishes and Mughlai cuisine in a cozy atmosphere. In the evenings a deliciously tempting smoky kebab stall sets up at the entrance to the restaurant which is more of a treat especially in winters.

The following are the reviews of Handi by the world’s largest travel site; Trip Advisor.

Handi review

Handi review 1Handi review 2handirev

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.

kites

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

chikki

Ingredients

  • 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

Procedure

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 !!

“Times Food and Night Life Awards 2013” : Handi and Copper Chimney win “Best North Indian” and “Best Continental”

“Part of a secret of success in life is to eat what you like”. Food has always been a necessity of life but what if it becomes an obsession. Rajasthan has always been rich in food varieties from traditional to continental, from Mughlai to Rajasthani, from a cup of coffee to a refreshing cocktail. Jaipur has all to offer.

award
Not very often do we see people from the glamour, corporate and literary world, coming together to celebrate food but Last Night, the Pink City witnessed one of the India’s biggest Food Oscars – the night that celebrated best chefs, the best restaurateurs, the best bartenders and the best food… The Jaipur Times Food Awards 2013.

It is a great pleasure to announce that “Handi” and “Copper Chimney” has won this prestigious award under the “Best North Indian” and “Best Continental”categories respectively.

Mrs Rashmi Kuchhal, Mr Arjun Kuchhal and Mr Kunal Kuchhal received the award.

“Times Food and Night Life Awards Jaipur” is the product of The Times of India, also known as the “Food Oscars” was organized at Le Meridien, Jaipur on 4th January 2013.  ‘The Times Food Guide 2013′ was unveiled by the famous actor who is known for his remarkable acting in ‘Aamir’ and now ready with his new thriller movie ‘Table No. 21’, Rajeev Khandelwal.

Swoon on Dum Aloo this Winter

Potatoes have always been a comfort food especially in winters, and Dum Aloo will always have a special place in our hearts. Tiny little potatoes cooked slowly and coated with spice will always be a dish to make us all swoon.

There is a certain extent of soothing calm in this simple dish; a lot of which probably comes from the sweet smell and the warmth of it in the winter time. With the advent of the chilly winter air, this Dum aloo recipe will make your day warm 🙂

Dum Aloo

Prep time: 10 min

Cook time: 40 min

Yield: 5

Main Ingredients: baby potatoes yogurt

dum aloo

Ingredients:

  • 12-15 baby potatoes, washed, boiled, peeled and prick with fork all over
  • 1 tsp cumin seeds
  • 1 onion, finely chopped (optional)
  • 3/4 cup thick yogurt combined in a tsp of besan
  • 1 1/2 tbsps malai/fresh cream/top of milk
  • 1/4 tsp turmeric pwd
  • 1/2 tsp red chili pwd (adjust)
  • 1 tsp coriander pwd
  • 1/2 tsp garam masala pwd
  • salt to taste
  • 1 tbsp coriander leaves for garnish
  • 2 tbsps oil

Make a paste:

  • 4 green chilies
  • 1″ ginger piece
  • 1 small tomato (optional)

Make a paste:

  • 5-6 cashew nuts, soaked in 2-3 tbsps milk

Preparation:

  1. Heat half a tbsp of oil in a vessel; add the boiled baby potatoes and saute for 3-4 mts till lightly browned. Remove from vessel and keep aside.
  2. In the same vessel, add the remaining oil, add the chopped onions and saute for 4 mts or till the onions turn transparent. Add the ground ginger-green chilli-tomato paste and fry further for another 4 mts. Add the chili pwd, turmeric pwd and coriander pwd. Combine well.
  3. Slowly add the beaten thick yogurt and keep stirring for at least 5-6 mts. Add the sauteed baby potatoes and cook on low to medium heat for 4 mts. Reduce heat, add the ground cashew nut paste and malai and combine. Cook for a mt.
  4. Add a cup of water, garam masala powder, salt and cook covered on low flame till you get the desired gravy consistency.
  5. Garnish with fresh coriander leaves and serve with hot rotis, naan, rice or any flavored rice.

 

Drool over Pindi Channa

Today is Durga Ashtami, a Hindu festival and the most important day of Durga Puja, as it celebrates the victory of Goddess Durga over Mahishasura (the buffalo-demon from Hindu mythology).

Today’s celebration marks the triumph of good over evil. Symbolically; the goddess is bathed and dressed for the final battle. This happens just after dawn. It is believed that on this day Durga killed the demon. On this day, Kanja Puja or Kumari Poojan is performed where young girls are invited home and they are served food which mainly includes puri, halwa, chana. When they leave they are offered some money and some accessories like bangles, hair pins, ribbons etc. The young girls eagerly wait for this day as they get to have the delicious feast of puri, halwa and chana.

Here’s how the scrumptious Pindi Chana is cooked 🙂

Pindi Channa Recipe

Ingredients

  • 1 cup chickpeas ( kabuli chana)
  • 1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth
  • 21/2-inch ginger, 3/4th of it shredded finely for garnish
  • 2-3 tbsp oil
  • 2 onions chopped ( avoided if one doesn’t eat onions in Navratri)
  • 2 green chilies, sliced
  • 3 medium sized tomatoes, chopped
  • 2 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1/2 tsp turmeric powder
  • 1/2 – 1tsp red chili powder or as per taste
  • Salt To Taste
  • 1/2 tsp garam masala
  • Finely chopped coriander leaves

How to prepare

  • Soak Channa in water overnight or for about 6 hrs
  • Cook the channa with salt and enough water in the cooker for about 20 minutes or till fully done
  • Drain, reserving 1 cup of cooking liquid
  • Finely chop the remaining ginger. Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Sauté for 5 minutes. (Onions and garlic avoided in Navratri)
  • Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over low heat until the oil separates
  • Add channa, the reserved cooking liquid, salt and half of the coriander leaves. Simmer, uncovered until the liquid has been absorbed
  • Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala, coriander leaves and shredded ginger.

May goddess shower her blessings on you all !!

Happy Ashtami 🙂

 

The Maya Group of Hotels is Now on WordPress !

The brainchild of Mrs. RASHMI KUCHHAL was conceived in 1984. When HANDI first ventured into the field of Hospitality Industry its genesis lies not in any coincidence but in an urge to set standards of excellence and perfection. HANDI as a Restaurant Knows what exactly it takes to create excellence. HANDI’s equity of trust, earned by its focus on Quality and Services, will go a long way in making the most of this potentially untapped opportunity scenario. We recognized the need as well as the opportunity which led to the creation of selected cuisine which was in synchronization with our long term objective of making our outlets all over the country.

Since inception we constantly emphasize on quality to attain a winning edge which is only possible when one has the power to perceive the need of the hour…

HANDI as a Restaurant visualizes creating a national repute in the hospitality industry. We recognized the need as well as the opportunity which led to the creation of selected cuisine which was in synchronization with our long term objective of making our outlets all over the country. With Sheer commitment, sincerity and quality HANDI Showed unparallel results in the field of Hospitality industry to achieve excellence. Recently, Handi and Copper Chimney received awards for “Best North Indian food” and “Best Continental food” respectively during the launch of Times Food Guide, Jaipur held at Le Meridien on December10, 2011.

Need more reasons to visit ??

Now the Maya Group of hotels parent Maya Mansion Hotel, Maya Niwas Hotel, Handi Restaurant, Maya Lounge, Copper Chimney continental Restaurent in Jaipur. ‎Maya : Handi, Copper Chimney, Lounge is the perfect place to bring the whole family. Its lively décor, enhanced by the aromas of fresh grills and tikkas, entice one to enter and join in on the warm and friendly atmosphere.

Try us once!! 

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