Upma cake canape with paneer khatta pyaaz

Method

Fry the sooji in oil and keep it aside.

Heat oil in a vessel add mustard seeds crackle, add urad dal, channa dal, curry leaves, fry well add chopped onion, chopped ginger, green chillies sauté till transparent.

Add water and milk allow to boil.  Add salt and slowly spread the sooji in boiling liquid. Mix it well without any lumps.  Finally add lemon juice ad grated coconut, mix it well with uppma. Add more water and cook more

Layer in greased tray and keep in refrigerator to set

Paneer khatta Pyaaz

For khatta Pyaz

• Green chilli Vinegar - 100 ml
• Beetroot - 20 gm
• Bay leaf  - 1 pc
• Salt - 1 pinch
• Sugar - 1 pinch
• Small dices - 100 gm
• Ginger - 20 gm
• Coriander leaves - 10 gm

For Paneer Masala

• Paneer, cubes - 100 gm
• Salt - to taste
• Oil - 15 ml
• Ginger Garlic Paste - 15 gm
• Green chilli chop - 5 gm
• Dry red chilli - 1 pcs
• Cloves - 1 pcs
• Cinnamon stick - 1 pcs half inch stick
• Black Peppercorns - 4 pcs
• Cumin seeds - half tsp
• Degi red chilli powder - 1 tsp
• Turmeric powder - half tsp
• Coriander powder - 1 tsp
• Tomato puree - 100 ml
• Chop coriander leaves - 10 gm
• Salt - to taste

Method

• Heat oil, add cumin and whole spices to crackle.
• Add chop chilli, followed by ginger garlic paste
• Once oil start separating, add dry spices and cook for another minute Add small diced paneer followed by tomato puree and continue cooking.
• Finish with khatta pyaaz and chop coriander leaves

Assembling:

Cut upma cake in desired shapes and pan fry from both sides till they get golden colour, top with panner gravy and garnish with coriander leaves.