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A handi is a cooking pot which may be made of copper, brass,
earthenware, iron or even steel (not very useful for the traditional
form of handi cooking). The pot is widest at the centre, rounded at
the base, so it oscillates if tilted, and has a mouth, the width of
which is which is almost half the central circumference. It is usually
made of heavy material, so that food can be slowcooked in it without
charring.
Though many areas of social life today treat this form of cooking as a
five star luxury dish, it has been adopted with regional variations,
in practically every part of the country over generations.
Five star hotels serve handi dishes in glittering and polished five
star copperware, while the poor man may cook his earthen or aluminium
handi over a fire generated in a heap of bricks.
The basic method however, is to allow the handi to be cooked on a very
low fire, sealing the top lid with some dough, to ensure the steam
does not escape. The slow cooking brings out the best flavours, aromas
and allows the food to be cooked in its own moisture.
Many rice dishes, dumplings, vegetables and even dals are cooked in
this way.
A variety of vegetables that are cooked this way carry their own
special flavour imparted by the whole spices, the aroma of which is
slowly absorbed into the dish.
One of the most popular hand dishes, ie., the handi biryani has
already been covered in the section on rices, Another traditional
recipe for handi cooking is oondhiya, in the gujarati dishes
section.
Some other handi recipes follow in this edition.
Hints:
- Dough mentioned for sealing in recipes, means wheatflour or
plainflour made into a soft dough as for chappatis, etc. by adding a
little water only.
- Always keep on very slow fire once the ingredients have all been added, and the handi has been sealed.
- High flame will cause charring at the bottom, and the whole dish will absorb the burnt smell.
- Place a few coals over the lid too, so heat can also be imparted from the top.
- Break the seal, just before serving, so that the guests can
enjoys the strong aroma of spices released on opening.
- If there is delay in serving and the handi has cooled long after
cooking, place the sealed handi in a preheated oven for a few minutes
till hot. Open seal after removing.
- All handi recipes have been listed keeping in mind a serving of
6-7 people so use a medium sized handi with a central circumference
about 10 inches.
- I am excluding handi cooking time in all recipes, since this
requires at least 25-45 minutes on very slow fire. The approx. I have
given in each recipes, however, there will be variations due to the
intensity of the fire.
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