Author: Sanjeev Kapoor
Publisher: Popular Prakashan
Year: 2009
Language: English
Pages: 96
ISBN/UPC (if available): 9788179915806
Description
The handi with its narrow mouth, deep and bulbous body and thick bottom is used for everything from boiling water to cooking curries and biryani. The handi however is best used for slow (dum) cooking over low heat, producing soft, succulent meats, thick, creamy dal and aromatic biryani, with all their exotic flavours sealed in its depth.
One of the most delightful culinary experiences is to inhale the perfumed vapours released from the contents of a freshly opened sealed handi. The earthenware handi has a special place in traditional kitchens. The flavours of damp earth that leach into the food give it a rustic touch that is hard to replicate.
Contents
TAWA
Tawa Paneer Chaat
Hara Bhara Paneer Tikka
Green Pea and Coconut Tikki
Pav Bhaji Roll-Ups
Ragada Pattice
Cheeley Poode
Set Dosa
Chicken Seekh Kabab
Sabudana Thalipeeth
Yakitori Chicken with Spring Onions
Baida Roti
Mutton Roti
Mutton Frankies
Roti Prata with Brinjal Curry
Paneer Kulcha
Tawa Vegetables
Mooli Bajra Roti
Lasun and Rice Thepla
Koki
Mushroom, Babycorn and Paneer Tawa Masala
Murga Missi Roti
HANDI
Dum Paneer Mitti Handi
Thikri Ki Dal
Diwani Handi
Dum Paneer Kali Mirch
Dum Raan
Dum Ka Murgh
Handi Murgh
Chandi Korma
Dalcha
Mutanjan
Ek Handi nu Dal Bhaat
Methi Makai Biryani
Coorgi Mutton Pulao
Mumbai Biryani
Handi Biryani
GLOSSARY