UPASANA VERMA: MOONG KI DAL KA HALWA RECIPE

UPASANA VERMA: MOONG KI DAL KA HALWA RECIPE
Making time: Approximate 50 Minutes
INGREDIENTS:
 Moong Daal (split yellow seeds) 1 cup
 Deshi ghee 1 cup
 Khoya 1 ½ cup
 Sugar ½ cup
 Water 1 cup
 Cardamom (choti ilaichi) ½ teaspoon powder
 Cashew nuts ¼ cup
 Almond ¼ cup
 Raisins (kismis) ¼ cup

DIRECTIONS AND TECHNIQUE OF PREPARATION:
 Wash thoroughly and soak the moong dal in plenty of fresh water, overnight or 6 to 7 hours.
 After removing the soaked dal from pan grind to a smooth paste in a food processor if needed to add the water during grinding, add 1 table spoon water for easy grinding.
 Prepare a sugar syrup of one-thread consistency with the help of sugar and water when done, turn off the fire and add the cardamom powder to the syrup. Cover and keep aside for later.
 Heat the deshi ghee heavy-bottomed (preferably non-stick) pan on a slow flame till warm.
 Add the moong daal paste to this ghee and stir to mix. Cook the moong daal, stirring frequently till it begins to turn golden and release its aroma (Khushboo). Another sign of doneness to watch the separation of the ghee from the moong daal.
 After that remove the dal from pan and heat the khoya at medium flame for 2-3 minute in same pan and add the fried dal and dried fruits into the khoya. Cook for another 2-3 minutes.
 Now add the sugar syrup and mix to blend properly and stirring frequently for 2-3 minutes.
 Garnish with chopped dried fruits and serve.

UPASANA VERMA: SHAHI CHOLE RECIPE

UPASANA VERMA: SHAHI CHOLE RECIPE
Making time approximate: 45 Minutes
Serve for: 4-5 Persons
INGREDIENTS :


 2 cup white chole
 1 cup onion paste
 1 cup tomatoes paste
 1 tsp Ginger paste
 2 tsp Garlic paste
 ½ cup oil for fry
 ¼ tsp Cumin seeds (Zeera)
 ¼ tsp Asafoetida powder (Hing)
 2-3 pieces Bay Leaves (Tej patta)
 ½ tsp Garam masala
 ½ tsp Turmeric powder
 ½ tsp Red chili powder to taste
 ½ tsp Corianders powder (dhania)
 ¼ tsp Mango powder
 Salt to taste
 2-3 green chilies
 ¼ piece Red capsicum for decoration
 Chopped coriander leaves
 1/2” Chopped Ginger for garnishing


TECHNIQUE OF PREPARATION:
• Soak the white chole with water 6 to 8 hours after that remove the chole from pan and clean with fresh good water 4-5 times till odd smell to be went.
• Chole put into the pressure-cooker with adding 2 cups fresh water, sweet soda, tej patta and salt as per test and tighten the top cover of the pressure cooker and put on the gas stove for cooking at medium flame wait till 5 nos. whistle (approximate time 10-15 minutes)
• Now heat up the kadhai and put the edible oil approximate ½ cup and add the cumin seeds and hing after few second add garlic paste and ginger paste, fry till light brown. And add onions paste fry till light brown and after that put the tomatoes and fry till the oil comes out from the frying material it will look on top surface.
• Now add dry masalas (chili powder, dhania (coriander) powder, turmeric powder and mango powder) and fry again for a moment.
• Add chole and stir on medium stove flame. As soon as it starts boiling remove from the gas.
• Sprinkle garam masala powder and garnish chole with coriander leaves, red capsicum, and green chili
• Serve Shahi Chole hot with steam rice and Salad

UPASANA VERMA: VEGETABLE PIZZA PHOTOGRAPHS

UPASANA VERMA: GAZAR (CARROT) KA HALWA RECIPE

UPASANA VERMA: GAZAR (CARROT) KA HALWA RECIPE
Making time: Approximate 60 Minutes
INGREDIENTS:
 CARROT GRATED 1 KILOGRAM
 COW/BUFFELOW MILK 1 CUP
 SUGUR 1 ½ CUPS
 DRY MILK OR KHOYA 2 CUPS
 DESHI GHEE 1 CUP
 CASHEW NUTS ½ CUP
 ALMOND ½ CUP
 RAISINS (KISMIS) ½ CUP
 CARDAMOM (CHOTI ILAICHI) 10 PIECES

DIRECTIONS AND TECHNIQUE OF PREPARATION:

 Wash the Carrot with fresh water and grate them after washing.
 Soak the raisins in water for 10 minutes.
 Blanch and shred the almond.
 Put the milk to boil, when it starts boiling add the grated carrots and sugar cook for 15-20 minutes.
 Cook on a low flame for 25-30 minutes stirring irregularly and mix well and cook till the sugar has dissolved and all the milk has been absorbed and add the dry milk or khoya.
 Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
 Remove the” Gajjar Halwa” from heat and arrange in a serving dish. Garnish with almonds and cashew nuts. Serve cold, hot or at room temperature.

UPASANA VERMA: VEGETABLE PIZZA RECIPE

UPASANA VERMA: VEGETABLE PIZZA RECIPE
Making time: Approximate 50 Minutes
No. of Pizza pieces: 2 Nos. (ф 11 Inch Diameter)

PIZZA DOUGH RECIPE:
INGREDIENTS:
1. Fine flour (All purpose) 350gm
2. Salt as to test
3. Black paper ½ tea spoon
4. Sugar 2 tea spoon
5. Olive oil 3 tea spoon
6. Dry Yeast 2 tea spoon
7. Warm Water 1 ½ Cup
PREPARATION
Put warm water in a cup; sprinkle yeast over water, let stand for about 10 minutes, or until it begins to bubble.
Combine 350 gram flour, sugar and salt in a large bowl; pour in oil and yeast mixture and stir until a stiff dough is formed. Turn dough out onto a floured surface; squeeze about 5 minutes, or until smooth and elastic. Add extra flour as needed to keep from sticking to hands and board.
Place in a large bowl greased with shortening or butter; turn dough over to coat the dough well. Cover with towel and let rise in a warm place for about 20 minutes. Dough should double in bulk. Punch down the dough and shape to fit a lightly greased pizza pan and the dough punch by fork spoon 40 to 50 places and same to be keep in preheated oven for 3 minutes at the temperature of oven 200°C and after 3 minutes remove from oven and its ready for pizza.
PIZZA RECIPE:
INGREDIENTS:
1. Green pepper, Red pepper, Yellow pepper (Capsicum) 1 piece each medium size
2. Mushrooms 6 Piece medium size
3. Onion 1 piece medium size
4. Circular cut tomatoes 3 piece medium size

5. Black and green Olive 6 pieces each
6. Mozzarella pizza cheese 3 cup
7. Cheddar cheese 1 cup
8. Fresh broccoli, chopped 1 cup
9. Salt to test
10. Dry red chili powder ½ tea spoon
11. Tomato sauce 6 Table Spoon

Directions and Technique of Preparation
1. Cut the all mentioned above vegetable in circular slice and fry with 1 tea spoon olive oil in fry pan for two minutes and add the salt to test.
2. Remove the prepared dough from oven and sprinkle the tomato sauce on the top surface of dough and spread the properly on the circular dough with the help of spoon.
3. Sprinkle the Cheddar cheese and mozzarella cheese approximate ½ cup each on the surface of the dough.
4. Sprinkle the fry vegetable on the surface of dough and arrange properly on surface.
5. Sprinkle the Mozzarella cheese approximate 1 cup on the surface of dough and complete dough put into the preheat oven to 190°C for 5 to 6 Minutes.
6. Remove the Pizza from oven and cut as desired and serve with tomato sauce, potato finger chips and cold drinks.