Handi

Ingredients: Method: Step 1 In a large skillet over medium heat, heat oil. Add chicken and cook, flipping once, until golden and no longer pink, 8 minutes per side. Transfer to a plate. Step 2 Add onion to skillet and cook until soft, about 5 minutes. Add garlic, ginger, and spices and cook until fragrant, 1 minute. Add tomatoes and simmer until thickened, about 15 minutes. Step 3 Add heavy cream and chicken and simmer until warmed through, 5 minutes more. Season with salt. Step 4 Garnish with cilantro and serve alongside rice or naan, if using.

Ingredients: For garnishing: Method: Step 1 Saute the whole spices in ghee and prepare saffron milk To prepare this delicacy, first, prepare the saffron milk by soaking saffron in milk. Next, put a pressure cooker and heat ghee in it. When the ghee is hot enough, add the whole spices and fry for a few seconds. Step 2 Cook mutton with the whole spices Then, add whole red chillies, cumin seeds and asafoetida in the pressure cooker and fry for a few seconds. Afterwards, add the mutton pieces in it and stir well. Cover with the lid but don’t close it and cook the mutton for 5-6 minutes on medium to high flame. You will notice the meat will turn light brown in colour. After 5 minutes, remove the lid and add 1/2 cup of water in it and stir well with the spices. This will help the mutton in soaking the flavours of all the spices. Then, lower the flame and cook the mutton for 10-15 minutes. Step 3 Mix yoghurt with saffron milk and other spices Meanwhile, take a small bowl and add all-purpose flour along with yoghurt in it, mix well. In this yoghurt mixture, add saffron milk (step 1), salt, fennel powder, coriander powder, Kashmiri red chilli powder and dry ginger powder (sonth powder). Mix all the spices well in the yoghurt. Once done, add into the pressure cooker. Stir well using a ladle and cook the mutton in yoghurt for at least a minute. Step 4 Add this yoghurt mixture in pressure cooker and slow cook the mutton for 1-2 hours Then, add 1 cup of water in the pressure cooker and slow cook the mutton for 1-2 hours. Stir in between so that it doesn’t stick to the bottom. You can also pressure cook the mutton for 5-6 whistles. Once done, garnish and serve hot with chapati or naan. You can also enjoy this dish with rice.

Ingredients: For garnishing: Method: Step 1 Saute the spices and cook onion until translucent To prepare this mouth-watering paneer recipe, heat oil in a frying pan. Once the oil is hot enough, add the asafoetida, cumin seeds, mace powder, minced onions and green chillies. Saute the onion until translucent and then add the ginger-garlic paste in it and saute again for 2-3 minutes. If you like the smoky flavour of garlic, stir fry it for some more time and add fresh tomato puree to it. Step 2 Cook the peas first and then add paneer in the masala Stir well and add in the dry masalas except for the garam masala and salt. Mix and saute till the oil start separating from the sides. Next, add peas and paneer. Mix it gently and add water. Adjust the spices and salt to taste. If you want to make the gravy aromatic, add the garam masala in the last step of cooking this recipe. Put the lid on the pan and let it cook. Step 3 Add fresh cream and cook for 2-3 minutes Once the gravy starts boiling, add fresh cream. Now add garam masala and stir well. Step 4 Garnish and serve Garnish with fresh coriander leaves and serve hot with Chapati, Butter/Tandoori Roti, Jeera rice or Veg pulao! Do try this easy recipe, rate it and leave your comments in the section below.

Ingredients: For dough: Method: Step 1 Prepare the filling To make delicious Aloo Parathas, boil the potatoes at least a few hours before you plan to make the parathas and mash them in a large bowl and cover and refrigerate. Take them out from the fridge and add chopped onions, coriander leaves, salt, garam masala powder, and red chilli powder. Mix well so that no lumps remain. Ensure that you have finely chopped the onions or the filling will fall out. Step 2 Knead a soft dough and roll a chapati and fill with the stuffing Put wheat flour in a large mixing bowl. Add water gradually and knead into a soft dough. Make small-medium balls of the dough and roll them out into 3 to 4-inch circles. Add a spoonful of potato filling in the center. Gradually press the rolling pin on all sides while making the parathas. Be very careful to apply pressure evenly. It is very important to ensure that your potato mixture is mashed well and not lumpy or you will never be able to make perfect parathas. Seal the dough and round it with your fingers. Now, roll them with a rolling pin into round parathas. Apply the pressure very evenly and gently on all sides. Press very lightly so that the mixture does not come out. Step 3 Pan fry the Aloo Paratha Heat an iron tawa and roast the parathas, cooking them on both sides with a spoonful of ghee. If you want to use less ghee on the parathas, first roast them on both sides on low flame and when they are slightly crispy, apply ghee with a kitchen brush on both sides. You must keep the flame low. Step 4 Serve hot with curd, pickle and chutney Serve piping hot parathas with chilled yoghurt or pickle.

Ingredients: Tempering: Method:

Ingredients: Method:

Pressure cooking the beans: For spinach paste and tomato puree: For chana palak recipe: Method: Cooking chickpeas: Preparation: Making chole palak recipe:

Ingredients: Method:

Ingredients: Method:

Ingredients: Method: Soak the saffron in a little warm water and set it aside. Blanch almonds and chop them finely. Set them aside too. Heat ghee in a frying pan and roast semolina till its golden brown. Add milk, sugar and Handi green cardamom powder. Stir it constantly till it thickens. Add saffron and let it cool. Garnish with chopped almonds and serve cold.