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.

UPASANA VERMA: PALAK PANEER RECIPE

UPASANA VERMA: PALAK PANEER RECIPE


INGREDIENTS
Recipe Summary
Regional
North India
Main Ingredient
Spinach-Palak
Paneer
Famous Indian Vegetable cuisine book writer
UPASANA VERMA
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Serves
4
2 cups paneer (cottage cheese), cut into 12 mm. (½") cubes
10 cups spinach (palak) leaves
¾ cup onion, finely chopped
4 cloves garlic
12 mm. (½") piece ginger, grated
2 green chillies, finely chopped
½ tsp turmeric powder (haldi)
¾ cup tomato purée
¼ tsp garam masala
2 tbsp oil
salt to taste

METHODS / STEPS
1. Blanch the spinach in a big vessel of boiling water.


2. Drain, wash with cold water and blend in a liquidiser to a smooth purée.


3. Cut the paneer into small pieces and deep fry in hot oil until golden brown


4. Remove and drain on absorbent paper. Keep aside.


5. Heat the oil in a pan and fry the onions till they turn translucent.


6. Add the garlic, ginger, green chillies and turmeric powder and fry again for a little time.


7. Add the tomato purée and fry stirring continuously till the mixture leaves oil.


8. Add the spinach purée, paneer, garam masala, and salt 1 cup of water and bring to boil.


9. Serve hot.
Supplementary Tips
Preparation Time: 20 Minutes
Cooking Time: 25 Minutes