Vegetable Sizzler

This healthy season, let us try our hands on this lip smacking easy to make vegetable sizzler.

Ingredients:

Stir Fry Veggies:

Red bell pepper: Half cut into juliennes
Yellow bell pepper: Half cut into juliennes
Green Capsicum: 1 cut into juliennes
Beans: 10-12 cut into half inches
Peas: Half a handful
Sweet Corn: Half a handful
Onion: 1 cut into juliennes
Carrots: 1 Blanched
Broccoli: About 50 gms blanched
Baby Corn: 3-4 Blanched
Butter: 2 tbsp

Tomato Sauce:

Tomato: 2 Big and Blanched
Red Chilli Sauce: About 2 tbsps
Black Pepper: 1/4^th tbsp.
Salt: According to taste

Tikki:

Boiled Potato: 2
Bread Crumbs: 1
Salt: According to taste
Black pepper: 1/4^th
Cheese: 1 Cube grated

Fried Rice:

Carrot: Half cut into juliennes
Beans: A few cut into half inches
Green capsicum: Half chopped
Onion: 1 Chopped
Par boiled Rice: Half a cup
Garlic: 3 chopped finely
Soya Sauce: 1 tbsp
Vinegar: 2 tbsp
Salt: According to taste

Potato Wedges:

Potato: 1 mid-sized cut into fries or wedges
Corn flour- 1 tbsp.
Salt: According to taste
Mixed herbs: ½ tbsp.
Chilli Flakes: Half tbsp.

Oil accordingly
Cabbage leaves or lettuce for the plating
Butter cubes for the sizzle

Procedure:

Take the iron plate of the sizzler set up and keep it on the low flame on your gas stove and let it heat up.

                       

Let us start with the Fried rice first. Heat a little oil in a pan and put in the chopped garlic first. Now add the chopped Carrots, beans, onion and green capsicum and stir fry for a minute. Now add the par boiled rice in the pan and also add the soya sauce, vinegar and salt in it and mix them well and keep it aside.

For the Tikki, mix the boiled potato, bread crumbs, black pepper and salt and make 2 medium sized tikkis. Heat some oil in the pan and shallow fry the tikkis in them. Take them out on a tissue paper and grate some cheese on them while they are hot and keep aside.

For the potato wedges, take the raw potato wedges/fries in a mixing bowl and add the salt, black pepper, chilli flakes, mixed herbs, corn flour and 2 – 5 drops of water and mix/marinate them for 5 mins. Meanwhile, take the pan of the shallow fried tikkis, heat it up and fry the marinated potato in it. Take them out on a tissue paper and keep aside.

For the tomato sauce, take the blanched tomatoes and peel them. Grind them and make a puree. Take a pan and heat a little oil in it. Put the puree in the pan and mix black pepper and salt and let it come to a boil. Add the red chilli sauce in it and let it boil again. The sauce is ready.

For the stir fry vegetables, usually these veggies are served piping hot and crispy. Take a pan and add some butter and a little oil in it and let it get really hot till there are fumes (we mix the oil so that the butter does not burn). Now when the butter is hot, add all the vegetables in it (All the ones blanched and raw) and stir fry them with some salt and black pepper on high flame till they become crispy.

Plating:

For the plating, take the leaves of fresh cabbage or lettuce and place them on the hot iron sizzler plate (be careful because the iron plate will be very hot). Now start with the rice and plate them on one side of the sizzler plate. Now on the other side keep the stir fried veggies. Put the tikkis in the middle of the rice and vegetables. Also add the potato wedges alongside. Add the tomato sauce on the whole platting. Now for the sizzle, add a few pieces of butter in between the iron plate and the lettuce or cabbage leaves. The cold butter will start melting and the hot iron plate will make it sizzle.

                               

Your vegetable sizzler is ready. Serve as and then.

Tip: You may reheat all the things you’ve made before the final plating to keep them hot.