Handi

Ingredients for the meatballs For the gravy Method: Step 1 First, you need your eggs prepped. Put 8 eggs into a saucer and add water. Bring the water to a boil and then boil your eggs rapidly for 6 minutes. This will make your eggs soft boiled, which is something we want. Step 2 Take a dry non-stick pan and add the cumin seeds. Roast them on high heat till the cumin releases smoke. Set aside. Do the same with the coriander seeds, black cardamom and cinnamon. Step 3 Grind all the whole spices into a powder. Step 4 Combine all the ingredients for the meatballs (except the eggs) in a bowl and mix with your hands till the spices are well distributed. Step 5 To form the nargisi kofta, take a medium sized chunk of the meat and spread it over your palm. Take your egg, place it in the middle and then using both hands spread the mince around the egg. Try to make sure there are no cracks in the meat. You will find it helpful to oil your hands before handling the meatballs. Step 6 Once the meatballs are ready, heat a small amount of oil in a pan and add the koftas. Fry them very lightly, just until the outsides of the koftas are no longer pink and they begin to hold their shape. Our goal isn’t to cook the koftas, but to just make them a bit sturdier. Step 7 On to the masala: Start by taking your onion and garlic and adding it to a pot or pan with oil in it. Saute it till dark brown Step 8 Transfer your onions and garlic to a processor and pulse till smooth. Return back. Step 9 Add your yogurt and all the spices to the onions and saute everything, drying out some of the moisture from the onions and yogurt. You are aiming for a thick, dry mixture. Step 10 At this point, you can add the water for your shorba. Add as much (or as little) as you like, though less than 3 cups are not recommended. (Remember, you can top it up again later). Bring this water to a boil Step 11 Add the koftas to the pan. Turn the heat to low, cover the pan and allow the koftas to cook for 25 minutes, checking every so often and turning the koftas here and there, so they have ample time to soak in the masala. Step 12 Serve warm with Handi rice or roti!

Ingredients Method

Ingredients Method STEP 1 Heat the oil in a deep pan and gently fry the onion and garlic for about 5 mins until soft. Add the curry paste and stir-fry for 1-2 mins, then tip in the tomatoes and stock. STEP 2 Bring to a simmer, then add the fish. Gently cook for 4-5 mins until the fish flakes easily. Serve immediately with Handi rice or naan.

Ingredients: Method:

Ingredients: Method Step 1 Cut chicken breast into cubes or strips. Add the chicken, salt, and lemon to a bowl, mix well, and set aside for approximately 10 mins. Step 2 Blanch almonds in boiling water for approximately 5 mins and then peel. Add the blanched almonds, yogurt, cream, green chili peppers, garlic, ginger, white pepper, chili powder, ground cumin, coriander, and garam masala to a blender and puree to a smooth paste. Add paste to the bowl with chicken and let it marinate in the fridge for approximately 3 hrs. Step 3 Add vegetable oil to a frying pan over medium heat, and fry chicken until cooked through. Alternatively, you can thread the chicken onto skewers and fry them on all sides. Serve warm with parathas. Enjoy!

Ingredients: Method: Step 1 Wash and soak rajma overnight or for at least 4 hours. Heat oil in a pan and add bayleaf, black cardamom and cumin. Add onions and cook them till light brown. Add green chilli, ginger and garlic paste. Saute for 3mins and then add turmeric, chilli powder and coriander powder. Step 2 Stir for few seconds. Add tomatoes and some salt. Cook the masala till it leaves the oil. Now add the drained rajma along with some more salt. Cook the rajma for 10-12 minutes and then add water. Step 3 Bring to a boil and cover and cook in a cooker. Cook till it gives out at least 3 whistles. Turn off the heat and let it sit in there for another 10-15mins. Step 4 Open the cover add some water to correct the consistency to get the right thickness of the “Tari”. Bring to a boil and simmer for 5mins and meanwhile add kasoori methi powder and garam masala. Check for seasoning and remove. Serve with Handi rice.

Ingredients for the Meat Masala: For the Rice: For the finishing touches: Instructions: Rice Meat Masala Layering

Ingredients Instructions

Ingredients Method Step 1 To prepare this mutton recipe, start by washing the tomato, green chilli and onion under running water. Using a clean chopping board, chop up the tomato and green chilli, and slice up the onion. Next, put the chopped tomato and green chilli, and sliced onions, in a blender and blend it to form a smooth paste. Step 2 Now, in a large bowl, add curd along with Handi coriander powder, Handi garam masala powder, Handi red chilli powder, and Handi turmeric powder and mix them well. Then, add the mutton pieces to the bowl and toss it to evenly coat the mutton with the curd mixture. Let it marinate together for about an hour. Step 3 Next, take a pressure cooker over medium flame and heat oil in it. When the oil is hot enough, add the onion-tomato paste to the cooker and saute it till the raw aroma goes away. Then, add the achari masala and saute it for a minute before adding the marinated mutton pieces. Step 4 Cook for a couple of minutes, or till the curd loses its moisture. Then, add a cup of water and for seasoning. Mix everything and close the lid. Pressure cook this for 5-6 whistles. Step 5 When the dish is done, transfer it to a serving bowl and pair it with naan or lacha paratha. Garnish with a couple of coriander leaves and enjoy!

Ingredients For Garnishing Instructions Mutton Korma is a delectable mutton preparation, which can be prepared at home using some easily available ingredients from Handi. Here’s how you can prepare this delectable delicacy. Step 1 Clean the mutton Wash and drain the mutton pieces under cold running water. Add the mutton pieces to a deep pan with 1/2 to 1 cup of water and a little Handi salt. Bring to a boil and reduce the flame. Now, blend the soaked Handi poppy seeds to a paste. Step 2 Dry roast the spices Simmer until the meat is 60% cooked and then turn off the flame. Take a pan and dry roast all the ingredients for a few minutes. Transfer the roasted masalas to a mixer grinder and grind to a fine paste. Heat oil in a heavy-bottomed pan over medium flame. Add the ground masala paste and stir-fry with a little water. Add the cooked mutton pieces in the pan and stir-fry until well coated. Add Handi salt and mix well. Now add the curd and water along with poppy seeds paste and stir well. Step 3 Slow cook the mutton and serve hot! Reduce flame and cover the pan with a lid. If you want to make it spicier, add some Handi black pepper powder as this will accentuate the taste and will add a nice dark tint to the dish. Allow the dish to simmer for 30 to 45 minutes or until the meat is tender. Turn off the heat and transfer the mutton recipe to a serving dish. Garnish the mutton korma recipe with ginger, coriander leaves and lime juice. Serve hot with naan or rice.