UPASANA VERMA: SHAHI PANEER RECIPE PHOTOGRAPHS

UPASANA VERMA: ALOO DHUM RECIPE PHOTOGRAPHS

DAAL MAKHANI PHOTOS

UPASANA VERMA: DAAL MAKHANI RECIPE

UPASANA VERMA: DAAL MAKHANI RECIPE
Making time approximate: 60 Minutes
Serve for: 4 Persons
INGREDIENTS :


 1 cup whole urad daal (Urad sabut)
 ¼ cup Red kidney beans (Rajma)
 ¼ cup whole masoor daal (Masoor Sabut)
 2 onion medium size finely chopped
 2 tomatoes medium size finely chopped
 1" Ginger piece
 2-3 green chilies finely chopped
 chopped coriander leaves
 4-5 small flat piece Garlic paste
 1/2 cup fresh stirred cream (malai)
 2 tbsp butter
 ½ cup Mustered oil
 ½ tsp Garam masala
 ½ tsp Red chili powder to taste
 ½ tsp dhania powder
 Salt to taste
TECHNIQUE OF PREPARATION:
• Soak the rajma (Red kidney beans) in water overnight or 6 to 8 hours after that remove the rajma from pan and clean with fresh good water 4-5 times till odd smell to be went.
• Clean and wash with water both daals masoor and urad.
• Mix both daal ratios and put on pressure-cooker for boiling the water quantity 8 cups before putting on gas stove add the 1 table spoon mustered oil and little salt, and the same mixture to be boil approximate 25 minutes.
Note :- the pressure-cooker top cap should not be tight it means the daals mixture to be smash.
• After smash the daals mixture tight the pressure cooker top cover and approximate allow for fifteen cooking pressure whistle (Siti) approximate time 20 minute and the gas pressure should be medium.
• Now heat up the kadhai and put mustered oil approximate ½ cup and add garlic paste and ginger small piece paste, fry till light brown. And add onions and chilly fry till golden brown after that put the tomatoes and fry till tomatoes soften.
• Now add dry masalas (chili powder, dhania (coriander) powder & salt) and fry again for a moment.
• Add daal and stir on medium stove flame. As soon as it starts boiling remove from the gas.
• Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
• Serve daal makhni hot. Butter naan or rice

UPASANA VERMA: BALOO SHAHI RECIPE

UPASANA VERMA: BALOO SHAHI RECIPE
Making time: Approximate 1 Hours
Approximate Pieces: 55 Nos.
INGREDIENTS :
1. Meda (Fine flour) 1 Kg
2. Sweet Soda (Backing powder) 1 tea spoon
3. Deshi Ghee 1½ tea cup for mixing with meda
4. Curd 2 Table spoon
5. Deshi Ghee 1 kg for deep fry the baloo shahi
6. Sugar 1 Kg for making syrup (Chasni)
7. Pista 20 pieces
8. Kajoo (Cashew nuts) 10 pieces

TECHNIQUE OF PREPARATION:
 1 ½ cup deshi ghee mix with 2 table spoon curd till dilute properly.
 Mix the meda with 1 tea spoon sweet soda (Backing powder) and the same mixture mix with the ghee- curd mixture with the help of approx 400 ml water till the whole material to reach a position for making round approximate diameter 40 MM (Approximate 1 ½ inch) and the same round push by thumb in centre and now its call the name is baloo shahi and the same baloo shahi put into the fry pan (Kadahi) for deep frying and the temperature of the ghee not more than 20°C, the baloo shahi to be deep fry first from thumb impression side and both side frying takes time approximate 15 minute till baloo shahi look like a golden color and after that same pieces taken out and put into the syrup (chasani kadahi) for approximate 10 minute deep into the sugar syrup or seera (Chasni), Note:- The chasni should be in medium not like a thick and not a thin is called “One Tar Chasni” for making chasni 1 kg sugar required 500 ml water and same dilute mixture to be put on the stove for heating the syrup till the one tar looking when checking by fingures.
 After 10 minute remove the baloo shahi from the chasni kadahi and decorate on the plate with the help of pista and kajoo (Cashew nuts)
 Same baloo shahi is now ready to serve.