Shallow Kadhai - Instruction Manual
Back Cover
Closed Size: 140mm x 145mm Open Size: 280mm x 145mm
1.
The
Hawkins Die-Cast Nonstick Shallow
Kadhai is guaranteed
against defects in
material and workmanship for a period of
2 years from the date of first purchase by
the user. 2. Fair wear and tear is not a
defect. Normal replacement parts namely,
knob and finger guard are not covered
under this guarantee. The ceramic
coating may scratch or chip during use –
these are not defects and are not
guaranteed; this will not affect the
functioning of the pan. 3. The pan must
be used and maintained properly in
accordance with the printed instructions
contained in the Instruction Manual and
the caution alongside. 4. Genuine parts
of our supply must be used at all times. 5.
The pan must not be damaged or
weakened by and repair by an
unauthorised person. 6. The complete
cookware under complaint must be
returned to us or our Authorised Service
Centre at the user’s cost and this
Guarantee Card and the Cash Memo
must be produced along with the pan.
The number given alongside must match
the serial number on the bottom of the
pan. 7. Subject to the above mentioned
terms and conditions, we shall repair or
replace free of cost any defective part or
parts or the whole cookware at our
option.
CAUTION
1. Do not use high heat. 2. Do not use on chulha,
industrial burners or any heat source which cannot
be regulated to low and medium heat. 3. Limit
pre-heating the pan as stated in the Instruction
Manual. 4. When the pan is hot, ensure that it is
never without food. 5. Do not drop, hit, bang, rub,
cut or chop on/in the pan or scrape with metal or
sharp objects. 6. Do not scrape pan across or bang
pan down on pan supports. Doing so will damage
the ceramic coating. 7. Clean thoroughly after
each use in hot water with a mild soap or
detergent and a dishcloth or sponge. Do not put
the hot pan or glass lid in water. 8. Do not put the
pan or lid in the dishwasher.
GLASS LID GUARANTEE CONDITIONS
1.
The Glass Lid is guaranteed against defects in
material and workmanship under normal
household use for a period of 2 years.
2.
Damage(s) caused by misuse/abuse, accident,
dropping or hitting are not covered under this
guarantee.
3.
Do not put lid in an oven or under a
grill.
4.
Hand wash after every use in hot water
with a mild soap or detergent and a dishcloth
or
sponge. Dry thoroughly with a soft clean cloth.
5.
To avoid "misting" caused by moisture, store the
glass lid in a place with good air circulation/a
well-ventilated place and not in its original
packing.
SOLD BY
Name & Address of
the dealer & stamp
Date of Purchase:
Scan to register guarantee
and get more recipes at
www.hawkins.in/recipes
IM 172
Stir-fried
Vegetables
INSTRUCTION MANUAL
WITH GUARANTEE CARD
For more recipes and cookbooks in other languages download the Hawkins Kitchen App.
Shallow Kadhai
Pressure Die-Cast
Year
Guarantee
2
TERMS AND CONDITIONS
Shallow Kadhai
Pressure Die-Cast
GUARANTEE
NO.
Shallow Kadhai Instruction Manual
Inside BackInside Front
Features & Benefits
6
1
Toughened
Heat-proof Glass Lid
See food while cooking
Metallic Integrated Handles
Can be put into the oven.
Gets hot – handle with care!
Use cloth or oven mitts
3-coat durable
PFOA free Nonstick
Lasts longer than
ordinary nonstick
Hi-Tech Ceramic Coating
Non-toxic, lead free
Scratch and stain resistant
Stays looking new
Easy to clean
Pressure Die-Cast
Allows metal thickness
exactly where needed.
Extra-thick 6.5 mm base
Ideal shape for
Shallow frying
Healthy, low-oil
cooking.
Broad base, wide,
sloping sides ideal
for shallow frying
tikki or fish side by
side, or for stirring
Works on
Gas
Shorshe
Bata Maach
Sooji Halwa
Pav Bhaji
Oven
Contents
Page
6 Features and Benefits 1
Important Safeguards 3
The Widest Range of High-Quality Cookware 4
Hawkins Die-Cast Cookware 5
How to Use 6
How to Clean 9
General Cooking Tips 11
Recipes
Stir-Fried Vegetables 13
Pav Bhaji 14
Shorshe Bata Maach 16
Sevian Halwa (Vermicelli Pudding) 17
Guarantee Card back cover
2
© 2025 and All Rights Reserved. 'Hawkins' is the Registered Trademark of Hawkins Cookers Limited in
India and in various other countries throughout the world. CIN: L28997MH1959PLC011304.
Any Questions or Comments? Contact:
Hawkins Cookers Limited
Udyog Mandir 2, Pitamber Lane, Mahim
MUMBAI 400 016, INDIA
TEL (91 22) 2444 0807 FAX (91 22) 2444 9152
EMAIL: [email protected]
WEBSITE: www.hawkinscookers.com
3
Important Safeguards
1. Do not dry heat the Shallow Kadhai, that is, never heat the pan without food or
water in it. Dry heating may damage the pan.
2. Limit pre-heating of the pan
with a small quantity of oil/butter/ghee (
1
/4 cup/60 ml or
less),
on
Medium heat of a Big burner of Gas stove to no more than 6 minutes. Limit
pre-heating on Induction Cooktop to 800 Watts and to no more than 2 minutes.
3. Limit baking in the Shallow Kadhai in an oven to 250°C and upto 60 minutes. Do not
put glass lid in a heated oven or under a broiler/grill. Use oven mitts.
4. DO NOT USE HIGH HEAT except to boil liquids. Use medium to low heat – the pan
heats evenly and retains heat well.
5.
Do not use on chulha, industrial burners or any heat source which cannot be regulated to
low and medium heat or whose flame spreads beyond the base of the pan.
6. Always give careful attention to a hot pan and hot handles, hot oil and flame/heat. Do
not leave frying unattended. Do not drop food from a height in the pan particularly when
it has hot oil/ghee/butter. Place food gently in the pan to avoid splashing.
7. Handles get hot during use on heat. Do not touch with bare hands – use cloth or
oven mitts. The handles of pan should be parallel to the kitchen counter – not sticking out.
8. Do not drop, hit, bang, rub, cut or chop on/in pan or scrape with metal spatula or
sharp objects. Use the Hawkins wooden spatula provided.
9. Do not scrape pan across or bang down on pan supports – doing so will damage the
ceramic coating. When moving or placing pan on the burner, lift and place pan so that it is
seated securely with no possibility of the pan slipping or tipping.
10. Do not put hot pan or glass lid in water. Allow to cool first.
11. Do not wash the pan or glass lid in a dishwasher. Hand wash.
12. Read and follow the instructions in this Manual.
The Widest Range of High-Quality Cookware
Hawkins and Futura Cookware offer over 314 models of pots and pans made from carefully
selected, high quality metals, designed with the best technology and craftsmanship, to give
you the best possible cooking results. Choose from a variety of different materials and finishes
selected for durability, utility and thermal efficiency, such as hard anodised, nonstick,
ceramic nonstick, stainless steel and cast iron. You can also choose from models with glass
or metal lid, and with or without induction compatibility. Choose your ideal pot or pan based
upon your needs, your cooking style and the heat source in your kitchen. Hawkins and Futura
Cookware are generally made from the following metals unless otherwise specified:
Wrought Aluminium Cookware
•
Body (Ceramic-coated): Aluminium 40800 grade (EN Aluminium 8011 grade)
•
Body (others): Aluminium 31000 grade (EN Aluminium 3003 grade)
Die-Cast Aluminium Cookware
•
Body: Die-Cast Aluminium AlSi10Mg(b) grade (EN Aluminium 43100 grade), food-compatible
Stainless Steel Sandwich Bottom Cookware
•
Body: Stainless Steel AISI 304 grade (also known as 18/8 Stainless Steel)
•
Core: As per IS:21 standard Heavy gauge Aluminium (19500 grade)
•
Base: Stainless Steel AISI 430 grade (magnetic, induction compatible)
Stainless Steel Tri-Ply Cookware
•
Cooking (Inner) Surface: Stainless Steel AISI 304 grade (18/8 Stainless Steel)
•
Core: As per IS:21 standard Heavy gauge Aluminium (19500 grade)
•
Base: Stainless Steel AISI 430 grade (magnetic, induction compatible)
Metal Lids
•
Stainless Steel: AISI 304 grade (18/8 Stainless Steel)
•
Wrought Aluminium: Aluminium 31000 grade (EN Aluminium 3003 grade)
•
Die-cast Aluminium: Die-cast Aluminium AlSi10Mg(b) grade (EN Aluminium 43100 grade),
food-compatible
Stainless Steel Induction Base Plate
•
Stainless Steel AISI 430 grade (magnetic, induction compatible).
4
Hawkins Die-Cast Cookware
What is Die Casting?
Die casting is a metal casting process, whereby metal is heated to a very high
temperature and poured under high pressure into a mould cavity. The molten metal takes
the shape of the mould and hardens; once opened, it is finished with durable nonstick
inside and ceramic outside. The result is a precisely designed pot or pan which adds metal
where it is needed, building strength and functionality.
The Benefits of Hawkins Die-Cast Shallow Kadhai
•
Unique Shape: The broad base is ideal for healthy, low-oil, shallow frying of multiple
tikki, fish or patties at one time, side-by-side. The slopping curved sides are ideal for
shallow frying, stir-frying or boiling down gravies and curries.
•
Durable and strong, yet light: This pan has variable metal thickness across different
cross-sections. The 6.5 mm extra-thick base heats evenly and retains heat well.
•
Metallic Integrated Handles: Never loosen. Can be put into the oven. The handles
get hot
-
handle with care.
•
Induction Compatible: The stainless steel disc attached to the base makes the pan
induction compatible.
Suitable for
● Stir-frying vegetables, seafood, meats ● Stews, Curries and Korma
● Pulao, Biryani, Fried Rice ● Malpua, Jalebi, Halwa
5
How to Use
Your Shallow Kadhai will give you years of easy, great-tasting, healthful cooking and
easy clean-up if you carefully follow the instructions.
Before First Use
Remove sticker/label. If required, use a little vegetable oil to remove sticky residue, if
any. Hand wash in warm soapy water, rinse and wipe dry.
Seasoning
It is not necessary to season the pan. If, however, you plan to cook food which tends
to stick without any oil or butter for the first use or before you have cooked with oil in the
pan, seasoning will assist release of the food. To season: in an empty pan, rub 1 teaspoon
(5 ml) vegetable oil over the nonstick cooking surface using a paper napkin or clean cotton
cloth. Wipe off oil with a paper napkin or clean cotton cloth. Wash and dry pan.
Suitable Heat Sources
Do not use high heat except to boil liquids and heat oil for deep frying. Use low
to medium heat. High temperatures will shorten the life of the nonstick. Use pan only
on domestic gas, electric, halogen, ceramic and induction cooktops and in an oven/OTG
(without lid). Do not use on a coal fire or industrial burner or any heat source that cannot
be regulated to low and medium heat. Use a burner to suit the size of your pan – gas
flames should not lick the sides of the pan.
Comparing Heat Settings in Gas and Induction
1. The table given on page 7 is an approximate guide to the equivalent heat settings of
the Big burner in most gas stoves and induction cooktops. You may have to adjust these
settings to suit your stove/cooktop.
2. Induction cooktops initially heat up faster than gas and electric stoves and the times
6
normally required for initial heating of oil/butter/
ghee may need to be reduced.
3. Please be advised that many induction cooktops
at present may not indicate the settings in Watts
accurately. The heat settings and quality of
different induction cooktops vary considerably.
Refer to the cooktop manufacturer’s instructions.
Some experimentation may be necessary to find the
correct heat settings. Try out the heat settings given
in the chart alongside and adjust them as may be
required for cooking on your cooktop or gas stove.
Limit Pre-heating of Pan
The pan conducts heat evenly and retains heat well, so low to medium heat is usually
all that is required. Some foods require pre-heating and require the pan to be at certain
temperature before you cook in it. When pre-heating the cold empty pan with a
small quantity of oil/butter/ghee (
1
/4 cup/60 ml or less)
before beginning to cook,
it is critical that the heat setting and maximum pre-heating time are strictly
limited to NO MORE THAN Medium heat of a Big burner of Gas stove and to
6 minutes and 800 Watts on an Induction cooktop to 2 minutes.
The actual time required for pre-heating for best cooking results may be less,
depending on the food being cooked and your burner/cooktop. The pan can overheat even
on medium heat if the burner is providing excessive heat. If food is smoking or burning,
reduce heat. Using medium or lower heat and limiting the time the pan is heating are the
basic techniques to avoid overheating. Overheating can occur quickly if the pan is left on
the heat without food or water so NEVER keep the pan empty on the heat once it is hot.
Gas Stove
Big
Burner
Induction
Cooktop
in Watts
High 2000
Medium-high 1200
Medium 800
Medium-low 600
Low 400
Equivalent Heat Settings in
7
Baking in the Oven
When using the Shallow Kadhai in an oven for baking, limit the temperature of the
oven upto 250°C and limit the time to no more than 60 minutes. Do not place the Shallow
Kadhai without food in a hot oven. Use oven mitts when placing or removing it from the
hot oven. Do not put glass lid in a heated oven or under a broiler/grill.
Avoid Scratching, Damage, Breakage
Always use a wooden or silicone spatula. Metal utensils will scratch the nonstick
coating. Do not cut or chop on/in the Shallow Kadhai or hit it with a knife, or other sharp
instrument.
Do not drop pan or lid or bang it with hard or sharp objects. To protect the exterior
ceramic coating from chipping and scratching, do not bang pan down on pan supports.
Lift, do not drag it across the surfaces. Do not stack other utensils on the pan without
protecting it.
During use, the ceramic coating may scratch or chip and faint scratches or marks may
appear on the nonstick coating
-
these are not defects. These are marks of normal wear
and tear and do not affect the functioning of the pan. Even if some of the nonstick coating
is scraped off, the pan is still safe to use. The PFOA-free coating is non-toxic and inert; if
accidentally and unknowingly ingested, it passes through the body harmlessly.
The glass lid and plastic knob are liable to break under a sharp or forceful blow. Turning
the knob clockwise will tighten it and turning it anti-clockwise will loosen it. Do not over-
tighten. Handle and store the glass lid with appropriate care.
Saving Energy
The Hawkins Nonstick Shallow Kadhai will save energy and produce tasty food while
optimising fuel consumption if you regulate the heat as given in the instructions.
8
How to Clean
1. DO NOT WASH PAN/LID IN A DISHWASHER. We recommend hand washing.
Dishwashing detergents may contain harsh chemicals or abrasive substances which may
damage the ceramic and the nonstick coating and dull the glass lid and plastic knob.
2. Allow pan to cool before washing. Always wash all surfaces of the pan thoroughly
after every use in hot water with a mild, liquid utensil soap or detergent such as 'Pril'
or 'Vim' liquid and dishcloth or a non-abrasive sponge. For stubborn spots, soak pan in
hot water (cold water after cooking eggs or milk) for about 10 minutes and rub with a
non-abrasive plastic scrubber – never use steel wool, coarse or metallic scouring pads or
abrasive detergents. When cleaning the pan ensure that the nonstick/ceramic coating is
not gouged or rubbed against any hard or sharp surface. While cleaning, keep a folded
kitchen cloth or a piece of any other soft material such as rubber or sponge underneath the
pan to avoid damaging the pan. Dry the pan and lid thoroughly with a soft clean cloth.
3. Wash wooden spatula in hot water with a mild soap or detergent, rinse and dry
immediately – do not soak.
4. To avoid 'misting' caused by moisture, store the glass lid in a well-ventilated place with
good air circulation. Do not store the lid in its original packing.
9
How to Avoid "Baked-On" Food/Stains
and Deal with Them
1. If the pan is not cleaned thoroughly after each use, a thin layer of food or grease
may remain. When the pan is heated next, this food/grease becomes "baked-on" and
very difficult to remove. "Baked-on" food and the stains from "baked-on" food may be
impossible to remove without damaging the pan.
2. To avoid "baked-on" stains: wipe off any fat or grease while it is still fresh and wash
before you cook in the pan again. Also, ensure that the stove surface in contact with the
pan is free of fat drippings.
3. If you do get "baked-on" food/stains, you may try the following methods (knowing
that the pan surface may get damaged):
On the nonstick cooking surface: Make a thick paste of a cleaning powder such as
'Vim' or 'Odopic' and apply it to the "baked-on" food/stain. Wait 5-10 minutes. Scour with
a plastic scrubber using a circular motion. Wash and wipe dry.
On the ceramic-coated exterior: Wash with a mild liquid utensil soap or detergent
and a non-abrasive plastic scrubber, removing all superficial food, and dry. Make a paste
with equal parts of baking soda and warm water and apply it to the area of the ceramic
coating with the stain. Wait 5-10 minutes. Rub paste with a non-abrasive plastic scrubber
using a circular motion until stains are removed. Wash pan in hot soapy water and wipe
dry.
To remove stains from the stainless steel plate attachment: The stainless steel
plate attached to the base may develop blue and/or golden/brown stains which may be
caused by overheating. To remove these stains clean the steel plate with a stainless steel
cleanser or with a non-abrasive cleaning powder, wash and dry. These stains do not affect
the performance of the pan.
10
General Cooking Tips
1. Read the entire recipe before beginning to work. Assemble and prepare all ingredients.
Follow recipe step-by-step. If you are looking for things once pan is on heat, it can overheat
quickly and destroy the nonstick coating.
2. Time and heat settings in the recipes refer to the big burner of a domestic gas stove.
You may have to adjust these times and settings to suit your stove/cooktop. For best cooking
results, adjust the heat so that cooking times are the same as those given in the recipes.
Avoid high temperatures for the best cooking results, conserving fuel and preserving the life
of the nonstick coating.
3. Induction cooktops generally heat up faster than gas or electric cooktops; hence the
heat settings required on induction cooktops for this pan are generally lower than the
recommended heat settings on gas. It may also be necessary to adjust the heat more
frequently to get the desired cooking results.
4. The pan conducts heat evenly. Do not heat oil till it is smoky. It damages the oil, will
burn the food and may damage the nonstick. It is possible to cook with less oil and no
sticking if you cook on lower heat. Covering the pan with the lid may increase the cooking
speed, retain moisture better and enhance the flavour. The lid also prevents spattering of
gravies/curries when simmering/thickening.
5. Do not leave the ladle in the pan while cooking.
6. The nonstick coating of the pan retards browning somewhat in certain foods. If food
is not browning or reaching the colour desired by you and a higher heat setting causes
burning, lower the heat setting and cook for a longer time. Do not use high heat.
7. To ensure even cooking, cut/slice foods such as onions, potatoes, vegetables evenly.
Batter should be at room temperature before begining to cook.
Volume
Measurement Equivalent
1 teaspoon 5 ml
1
/2 tablespoon 1
1
/2 teaspoons
/
7.5 ml
1 tablespoon 3 teaspoons
/
15 ml
1
/4 cup 4 tablespoons
/
60 ml
1
/3 cup 5 tablespoons +
1 teaspoon
/
80 ml
1
/2 cup 8 tablespoons
/
120 ml
3
/4 cup 12 tablespoons
/
180 ml
1 cup 16 tablespoons
/
240 ml
11
8. Abbreviations used:
9. Measurements: All measurements are level, not heaped.
Abbreviation Equivalent
tsp teaspoon
tbsp tablespoon
g gram
oz ounce
lb pound
Abbreviation Equivalent
ml millilitre
mm millimetre
cm centimetre
Volume
Measurement Equivalent
1 teaspoon 5 ml
1
/2 tablespoon 1
1
/2 teaspoons
/
7.5 ml
1 tablespoon 3 teaspoons
/
15 ml
1
/4 cup 4 tablespoons
/
60 ml
1
/3 cup 5 tablespoons +
1 teaspoon
/
80 ml
1
/2 cup 8 tablespoons
/
120 ml
3
/4 cup 12 tablespoons
/
180 ml
1 cup 16 tablespoons
/
240 ml
Weight
Metric Equivalent
28 g 1 oz
(rounded off to 30 g)
450 g 16 oz / 1 lb
1 kg 2.2 lb
Length
Measurement Equivalent
1
/4 inch 6 mm
3
/8 inch 1 cm
1
/2 inch 1.3 cm
3
/4 inch 1.9 cm
1 inch 2.5 cm
12
Stir-Fried Vegetables
Serves 6
2 tbsp
/
30 ml vegetable oil
15 small cloves garlic crushed
1 small head (10
2
/3 oz
/
300 g) broccoli cut into flowerettes of about
1 inch
/
2.5 cm (150 g)
7 oz
/
200 g babycorns cut diagonally into
2 inch
/
5 cm long and
1
/4 inch
/
6 mm thick slices
2
tsp
/
10 ml soy sauce
2 tsp
/
10 ml vinegar
1
1
/2 tsp
/
7.5 ml salt
1
tsp
/
5 ml sugar
1
/4 tsp
/
1.3 ml peppercorns crushed
1
/2 tsp
/
2.5 ml chilli flakes
7 oz
/
200 g zucchini cut into 1 inch
/
2.5 cm long
and
1
/2 inch
/
1.3 cm wide pieces
4 medium (3
1
/2 oz
/
100 g) spring onion bulbs with 1 inch
/
2.5 cm
stalks quartered; tender green portion cut
into 1 inch
/
2.5 cm wide round pieces
and kept separately
Recipes
The recipe section features 4 recipes to give you an idea, that we have actually tried
and tested in our Test Kitchen. Using these as a base, you can easily adapt your own
favourite recipes.
13
2 medium (7 oz
/
200 g) bell peppers de-seeded, cut into
1
1
/2 inch
/
3.8 cm long and
3
/4 inch
/
2 cm wide pieces
9 oz
/
250 g pak choi leaves separated
1. Heat oil in Kadhai on medium heat of big burner of a gas stove about 4 minutes or
on 800 Watts on an induction cooktop about 2 minutes. Add garlic. Stir a few seconds.
Add broccoli and babycorns. Mix. Reduce heat to medium-low. Cover and cook about
5 minutes, stirring occasionally. Uncover pan.
2. Add soy sauce, vinegar, salt, sugar, peppercorns and chilli flakes. Mix. Add zucchini
and spring onion bulbs. Mix. Cover and cook about 2 minutes. Uncover pan. Add bell
peppers. Mix. Cover and cook about 8 minutes stirring occasionally. Uncover pan.
3. Add pak choi and spring onion greens. Mix. Cover and cook about 2 minutes. Remove
pan from heat. Serve hot.
•
Pav Bhaji
Serves 6
2
1
/2 cups
/
600 ml water
2 medium (7 oz
/
200 g) carrots peeled, halved lengthwise
and cut into 1 inch
/
2.5 cm pieces
4 medium (14 oz
/
400 g) potatoes peeled and cut into quarters
1 medium head (14 oz
/
400 g)
cauliflower
cut into flowerettes of about
1 inch
/
2.5 cm (200 g)
1
1
/3 cups
/
200 g peas shelled or frozen
1
/4 cup + 2 tbsp
/
90 ml butter
14
1 x 1
1
/2 inch
/
3.8 cm piece fresh ginger grated
(
1
/2 oz
/
15 g)
15 small cloves garlic crushed
1 medium (3
1
/2 oz
/
100 g) onion chopped
1 tsp
/
5 ml red chilli powder
3 tbsp
/
45 ml pav bhaji masala
1
/4 tsp
/
1.3 ml turmeric
1 tbsp
/
15 ml salt
2 large (7 oz
/
200 g) capsicum de-seeded and finely chopped
3 large (1 lb 1
3
/4 oz
/
500 g) tomatoes chopped
1
/4 cup
/
60 ml coriander leaves finely chopped
1. Pour 1 cup
/
240 ml water in a 3 Litre Hawkins Pressure Cooker. Add carrots, potatoes,
cauliflower and peas. Close cooker. Bring to full pressure on high heat. Reduce heat and
cook 10 minutes. Remove cooker from heat. Allow to cool naturally. Open cooker. Mash
vegetables. Keep aside.
2. Melt (
1
/4 cup
/
60 ml) butter in Kadhai on medium heat of big burner of a gas stove or
on 800 Watts on an induction cooktop. Add ginger and garlic. Stir a few seconds. Add
onion and stir fry till light golden (about 5 minutes).
3. Add chilli powder, pav bhaji masala, turmeric and salt. Mix. Add capsicum. Stir fry
about 2 minutes. Add tomatoes. Mix. Cover and cook till tomatoes are pulpy (about
10 minutes) stirring occasionally. Uncover Pan.
4. Add mashed vegetables and remaining water (1
1
/2 cups
/
360 ml). Mix. Cover and cook
on low heat about 15 minutes stirring occasionally. Remove pan from heat. Uncover Pan.
Add coriander leaves and remaining butter (2 tbsp
/
30 ml). Mix. Serve hot with pav or
bread.
•
15
Shorshe Bata Maach
Serves 5
1
2
/3 lb
/
750 g rohu fish cut into
1
/2 inch/1.3 cm thick slices
1
1
/2 tsp
/
7.5 ml salt
3
/4 tsp
/
3.8 ml turmeric
2 tbsp
/
30 ml mustard seeds
6 green chillies 3 whole, 3 slit
1 cup + 3 tbsp
/
285 ml water
1 tbsp
/
15 ml curd
1
/4 cup
/
60 ml mustard oil
1. Rub fish with salt and turmeric.
2. Grind together mustard seeds and whole chillies into a paste, adding water (3 tbsp
/
45 ml) a little at a time. Mix ground paste and curd.
3. Heat 3 tbsp
/
45 ml oil in Kadhai on medium-high heat of big burner of a gas stove about
5 minutes or on 1200 Watts on an induction cooktop about 3 minutes. Add fish. Fry about
3 minutes on each side.
4. Add slit chillies, mustard paste-curd mixture, remaining water (1 cup
/
240 ml) and oil
(1 tbsp
/
15 ml). Mix gently. Cover and cook about 6 minutes. Remove pan from heat.
Serve hot.
•
16
17
Sevian Halwa (Vermicelli Pudding)
Serves 6
1
/2 cup
/
120 ml ghee
15 almonds thinly sliced
1
1
/2 tbsp
/
22.5 ml raisins
15 pistachio nuts thinly sliced
1
1
/2 tbsp
/
22.5 ml cashew nuts broken into pieces
3
1
/4 cups
/
200 g roasted sevian (vermicelli) broken
into 2 inch
/
5 cm pieces
1
1
/4 cups
/
300 ml water
3
/4 cup
/
150 g sugar
1
/2 tsp
/
2.5 ml cardamom powder
1. Heat ghee in Kadhai on medium heat of big burner of a gas stove about 4 minutes or
on 800 Watts on an induction cooktop about 2 minutes. Add almonds, raisins, pistachio
and cashew nuts. Stir fry till golden brown. Remove and drain. Keep aside.
2. Add sevian. Reduce heat to low. Stir fry about 3 minutes. Add water a little at a time,
stirring constantly. Mix. Cover and cook about 5 minutes stirring occasionally. Uncover
Pan.
3. Add sugar, cardamom powder and half of the almonds, raisins, pistachio and cashew
nuts. Increase heat to medium-low. Cook, stirring constantly, till ghee just begin to show
on sides (about 5 minutes). Remove pan from heat. Serve hot garnished with remaining
almonds, raisins, pistachio and cashew nuts.
•
Shallow Kadhai Instruction Manual
Inside BackInside Front
Features & Benefits
6
1
Toughened
Heat-proof Glass Lid
See food while cooking
Metallic Integrated Handles
Can be put into the oven.
Gets hot – handle with care!
Use cloth or oven mitts
3-coat durable
PFOA free Nonstick
Lasts longer than
ordinary nonstick
Hi-Tech Ceramic Coating
Non-toxic, lead free
Scratch and stain resistant
Stays looking new
Easy to clean
Pressure Die-Cast
Allows metal thickness
exactly where needed.
Extra-thick 6.5 mm base
Ideal shape for
Shallow frying
Healthy, low-oil
cooking.
Broad base, wide,
sloping sides ideal
for shallow frying
tikki or fish side by
side, or for stirring
Works on
Gas
Shorshe
Bata Maach
Sooji Halwa
Pav Bhaji
Oven
Shallow Kadhai - Instruction Manual
Back Cover
Closed Size: 140mm x 145mm Open Size: 280mm x 145mm
1.
The
Hawkins Die-Cast Nonstick Shallow
Kadhai is guaranteed
against defects in
material and workmanship for a period of
2 years from the date of first purchase by
the user. 2. Fair wear and tear is not a
defect. Normal replacement parts namely,
knob and finger guard are not covered
under this guarantee. The ceramic
coating may scratch or chip during use –
these are not defects and are not
guaranteed; this will not affect the
functioning of the pan. 3. The pan must
be used and maintained properly in
accordance with the printed instructions
contained in the Instruction Manual and
the caution alongside. 4. Genuine parts
of our supply must be used at all times. 5.
The pan must not be damaged or
weakened by and repair by an
unauthorised person. 6. The complete
cookware under complaint must be
returned to us or our Authorised Service
Centre at the user’s cost and this
Guarantee Card and the Cash Memo
must be produced along with the pan.
The number given alongside must match
the serial number on the bottom of the
pan. 7. Subject to the above mentioned
terms and conditions, we shall repair or
replace free of cost any defective part or
parts or the whole cookware at our
option.
CAUTION
1. Do not use high heat. 2. Do not use on chulha,
industrial burners or any heat source which cannot
be regulated to low and medium heat. 3. Limit
pre-heating the pan as stated in the Instruction
Manual. 4. When the pan is hot, ensure that it is
never without food. 5. Do not drop, hit, bang, rub,
cut or chop on/in the pan or scrape with metal or
sharp objects. 6. Do not scrape pan across or bang
pan down on pan supports. Doing so will damage
the ceramic coating. 7. Clean thoroughly after
each use in hot water with a mild soap or
detergent and a dishcloth or sponge. Do not put
the hot pan or glass lid in water. 8. Do not put the
pan or lid in the dishwasher.
GLASS LID GUARANTEE CONDITIONS
1.
The Glass Lid is guaranteed against defects in
material and workmanship under normal
household use for a period of 2 years.
2.
Damage(s) caused by misuse/abuse, accident,
dropping or hitting are not covered under this
guarantee.
3.
Do not put lid in an oven or under a
grill.
4.
Hand wash after every use in hot water
with a mild soap or detergent and a dishcloth
or
sponge. Dry thoroughly with a soft clean cloth.
5.
To avoid "misting" caused by moisture, store the
glass lid in a place with good air circulation/a
well-ventilated place and not in its original
packing.
SOLD BY
Name & Address of
the dealer & stamp
Date of Purchase:
Scan to register guarantee
and get more recipes at
www.hawkins.in/recipes
IM 172
Stir-fried
Vegetables
INSTRUCTION MANUAL
WITH GUARANTEE CARD
For more recipes and cookbooks in other languages download the Hawkins Kitchen App.
Shallow Kadhai
Pressure Die-Cast
Year
Guarantee
2
TERMS AND CONDITIONS
Shallow Kadhai
Pressure Die-Cast
GUARANTEE
NO.
