Comments on: Handiya Gosht – Going Back to the Roots

By: Sid Khullar

Sid Khullar — Thu, 24 Mar 2011 03:32:26 +0000

@Sonal: I’d say you can; taking the precaution of letting the pot heat with the oven may be wise.

By: Siddhartha

Siddhartha — Mon, 21 Mar 2011 12:15:08 +0000

@ Sonal I am sure there would be a way of managing it in an oven, but have never seen it done. Considering how delecate these pots are and how many precautions had to be taken even in this instance, I would let someone having done it answer this

By: Sonal

Sonal — Mon, 21 Mar 2011 12:02:22 +0000

Wow! I would love to try this one but the balancing part and heating sounds so freaking tough! Can we actually put an earthern pot in an oven and cook food like that? Can it be done on a regular gas stove. Apologies for my ignorance.

By: Siddhartha Singh

Siddhartha Singh — Sun, 21 Mar 2010 07:16:12 +0000

@ joesingh No tamotoes. In fact tomatoes are very rarely used in Mughlai or Awadhi cuisines also since they are very recent addition to Indian cooking. @ isacoyd Why dont you post some pics? At least we can have the vicarous pleasure! This handiya gosht recipe isnt cooked in dum style, and in fact is much spicier (in terms of use of hot spices as compared to armoatic ones) than a typical awadhi dish. .-= Siddhartha Singh´s last blog ..Walking along Chandni Chowk – No Meat Allowed =-.

By: isacoyd

isacoyd — Sun, 21 Mar 2010 04:48:42 +0000

Great way of cooking. I do the same but seal the pot with a lid and atta (dum) and put it in a oven (200 oC) for about 2 hrs. Regards

By: joesingh

joesingh — Thu, 18 Mar 2010 20:16:37 +0000

No tomatoes in the handi????

By: Sid

Sid — Mon, 08 Feb 2010 05:12:12 +0000

Thanks David.

By: David

David — Sun, 07 Feb 2010 18:27:48 +0000

cool… I love your website.. great content…

David
reiki world