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.

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.