Sowbaghya Wet Grinders

Ingredients:
50 grams paneer (cut into 1-inch cubes)
Ginger paste 1 teaspoon
green chilli paste from 2 green chilies
1 tsp cumin pwowder (jeera)
Garlic paste 1/2 teaspoon
3/4 tsp salt
1/4 tsp red chili powder
1 capsicum, cut into fine rings
Few drops of orange Food color
2 tbsp oil
1 tbsp lemon juice

Method:

1. Take a mixing bowl.
2. Add the Garlic and Ginger paste ,Jeera powder, cut Green Chillies, chilli powder, lime juice.
3. Put it in the wet grinder and make a fine paste.
4. Add the salt to taste.
5. Add some drops of the orange colour ( this is optional).
6. Take the Paneer pieces and smear this paste on all sides.
7. Leave this paneer for about an hour so that the mixture can dry up a bit.
8. Put this paneer in a greased dish and grill for about 10 minutes till it is dry and crisp.
9. Now take a fry pan and heat 2 tablespoons of oil in it.
10. Put some onion and capsicum pieces and fry them.
11. Put some paste you prepared in step 3 in this mixture of onions and capsicum.
12. take a plate and put all the cooked paneer pieces and add the cooked capsicum and onions on top.
13. Sprinkle some chat masala and lime juice on top.

LINK

Upma: 2 servings:
Ingredients:
1 cup Rawa
3 tblsp. Oil or ghee
1 tsp. Mustard
¼ tsp. Fenugreek seed (optional)
little curry leaves
1 big onion sliced
1 Green chilli splitted
½ cm piece ginger chopped finely (optional)
2 tblsp. Coreander leaves chopped
2 cups boiling water
Keep the water for boiling. Add 1 tsp salt and a pinch of sugar to the water. Take a kadai or pressure pan or a wide frying pan and heat. Add the oil or ghee. When hot add mustard and fenugreek seeds and then the curry leaves. Add sliced onion and green chilli. Saute till the onion becomes golden. Add the ginger and then the Rawa. Keep stirring until the rawa is roasted. Put the flame down very low and add the boiling water slowly to the rawa. Keep stirring till all the water is used up and dries. Put off the flame. Add the coreander leaves. To enhance taste, you can put cashews, 1 tsp.Urad dal and channa dal to the ghee after the mustard . The measure of water taken could differ according to the quality of rawa. Some rawa takes up more of water and still keeps dry. Also the measure of salt could differ as per taste. Shreaded carrots and boiled peas could be added when the onion is browned which will make upma a wholesome food.

LINK