UPASANA VERMA: BHINDI (OKRA-LADY FINGER) MASALA RECIPE

UPASANA VERMA: BHINDI (OKRA-LADY FINGER) MASALA RECIPE
Making Time : 20 Minutes
Makes for : 6 Persons

INGREDIENTS:
Bhindi : 500 gms. and each piece bhindi cut into 3 CM length
Tomato : 2 Nos. and roughly chopped
Onion : 2 Nos. and sliced
Green chilies : 3 Nos. and slit
Turmeric Powder : ½ Table spoon
Mango Powder : ½ Table spoon
Sugar : ¼ Table Spoon
Cumin seeds : 1 Table Spoon
Garlic : 1 Table Spoon, grated
Ginger : 1 Table Spoon, grated
Red chili powder : 1/2 Table Spoon
Garam Masala : 1 Table Spoon
Coriander : 3 Table Spoon and finely chopped
Oil for frying bhindi
Salt as per taste
TECHNIQUE OF PREPARATION:
1. Fry the bhindi (Okra-Lady Finger) in hot oil till brown.
2. Drain excess oil on paper napkins and set aside.
3. Fry fennel and cumin seeds in 2 tbsp oil for approximate ½ minute.
4. Now add sliced onions and ginger and garlic and fry for 5 minutes till light brown.
5. Add chopped tomato, slit green chilies, red chili powder and salt.
6. Cook covered on low heat until tomatoes become soft.
7. Add a little water to prevent the mixture from sticking to the pan.
8. Add the fried bhindi and garam masala and toss gently. Cook for 5 minutes.
9. Sprinkle coriander leaves.

UPASANA VERMA: ALOO DHUM RECIPE

UPASANA VERMA: ALOO DHUM RECIPE

INGREDIENTS
Potato : ¾ kilo
Ginger : a small piece
Cinnamon : a small piece
Peppercorn : 15 Nos.
Dry red chilli : 3 Nos.
Tomato : 4 Nos.
Turmeric powder : ½ tsp
Masala powder : ½ tsp
Oil : 4 tbsp
Water : 2½ cups
Salt : As test
Coriander leaves : a little
TECHNIQUE OF PREPARATION:
1. Select small potatoes
2. Unwrap skin and prick holes in the potatoes.
3. Soak potatoes in 2½ cups water mixed with salt for ½ an hour.
4. Heat oil in a frying pan.
5. Fry the potatoes in oil and set aside.
6. Grind ginger, cinnamon, peppercorn, chilli to a paste.
7. Grind tomato to a puree.
8. Heat 4 table spoon oil in a frying pan.
9. Add ground masala and fry till the raw smell subsides.
10. Add tomato smash, turmeric powder, salt and fry for few minutes.
11. Add potato and fry for 5 minutes.
12. Cover the pan with a cover and cook on a low flame for 5 minutes.
13. Mix the contents in between.
14. When the potato is cooked and the contents thicken, add masala powder and remove the pan from the stove.
15. Sprinkle coriander leaves.

UPASANA VERMA: SHAHI PANEER RECIPE

UPASANA VERMA: SHAHI PANEER RECIPE
Making time: 40 to 50 minutes.
Makes for: 6 Persons
INGREDIENTS :
Paneer (cottge cheese) 250 gms
Ghee or butter 03 table spoon
Onion chopped into strips 01 No.
Piece ginger chopped fine ½” pcs.
Green chillies chopped fine 02 Nos.
Tomatoes chopped fine 04 Nos.
Cardamoms crushed 02 Nos.
Beaten curd ¼ Cup
Red chilli powder ½ table spoon
Garam masala salt to taste ½ Table spoon
milk ½ Cup
Tomato sauce 02 Table spoon

TO DECORATE:
Grated paneer 02 Table spoon
Chopped coriander 01 Table sponn

TECHNIQUE OF PREPARATION:
Chop the paneer into 2" fingers.
Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.