Sevai Upma (Vermicelli Upma)

INGREDIENTS:

Sevai (Vermicelli) - 100 grams

Sliced Onions - 1

Green Chili - 4 to 6

Curry leaves - Few strands

Mustard Seeds - 1 teaspoon

Urud Dal - Half Teaspoon

Channa Dal - Half Teaspoon

Lemon Juice - 2 Teaspoon

Turmeric Powder - 1 Pinch

Salt - As per Taste.

Oil - One & a half Tablespoon.

Optional:

Few strands of Coriander Leaves for Garnishing.

METHOD:

Cook the sevai (vermicelli) in boiling water and strain it.

In a Kadai heat oil and add: mustard seeds, urud dal, channa dal, curry leaves, green chillies, and onion. Saute  till onion is transparent. 

Now add turmeric powder and the strained vermicelli. Add salt and mix well.

Sprinkle lime juice, mix and cover with a lid, simmer the stove and leave it for a few seconds.

Serve.

You can also garnish with a few strands of coriander leaves.

Paneer Roast

INGREDIENTS:

Paneer - 50 grams

Yogurt - 4 table spoons

Chili Powder - Half Teaspoon

Besan Flour - 2 Teaspoon

Amchur Powder - 2 Pinch or as per taste.

Salt - As per taste.

Garam Masala - 1/4 teaspoon.

Ginger-Garlic Paste - 1/4 teaspoon

Few pieces of Diced Onion and Tomato

METHOD:

Mix the Chili Powder, Besan Flour, Amchur Powder, Salt, Garam Masala, and Ginger Garlic Paste with the yogurt to make a batter.

Cut the Paneer into square pieces, dip both sides in the batter so that it coats well. Now shallow fry the paneer pieces on both sides using a Tawa.

Mix the onion and tomato pieces with the remaining batter and slightly cook in the Tawa and serve with the paneer.

You can also sprinkle chaat masala on top of the paneer pieces before serving.