Sizzler fluent

Sizzler fluent

Sizzler is a open roasted, grilled or shallow fried piece of meat, chicken, fish or vegetable patty, served with franch fries, shredded cabbage, tomatoes, carrots, franch beans etc., served on a metal or stone hot plate, kept on a wooden base.

Continental vegetable steak sizzler is a complete meal. This platter is made with vegetable cutlet, sauteed vegetables and potato wedges. It has a delicious sauce on top. This recipe for continental vegetable steak sizzler is very healthy.

Grilled chicken/ fish/ paneer sizzler it's not just yummy, but if fills you up and gives a good does of protein. Ask for your sizzler without cheese and fries. hummus with pita bread- with moderate calories, it is a healthy source of protein, fat and calcium. They are quite healthy for a snack.

1.  Veg sizzler

Ingredients:-

2 aloo tikki

1 cup mint rice

1 tablespoon butter

- For crown & spinach sauce

1 tablespoon butter

2 cloves garlic

1 tablespoon all purpose flour (maida)

1/4 cup sweet corn, steamed

50 grams spinach, finely chopped

1 cup milk

salt, to taste

-For stir fried vegetables

1 tablespoon butter

2 carrots, cut into 1 inch strip

1/2 cup green beans, cut into 1 inch pieces

1 green bell pepper, cut into strips

salt, to taste

Directions:-
1. To begin making the vegetables sizzler recipe, first get all the ingredients ready.

2. Prepare the potato tikki and mint rice in the next steps and next make the corn and spinach sauce.

3. To make corn and spinach sauce,

Heat butter in a heavy bottomed pan. Add the garlic along with the flour and saute for a couple of minutes. Add the corn and spinach and sauted until the spinach wilts down and softens. Add the milk and salt to taste, to the mixture and keep stirring until the sauce thickens and you get a thick sauce. check the salt and adjust to suit your taste.

4. Using an immersion blender/ hand blender, blend to make a coarse puree. The corn and spinach sauce is now ready. keep this aside.

5. The next step is to make the stir fried vegetables.

6. Heat butter in a wok, and add the vegetables into it, sprinkle salt and stir fry the vegetables until al dente.

7. Once done keep the vegetables aside.

8. The final step is to prepare the sizzler tray.

9. Heat the 2 sizzler plates over and open flam till they are red hot. you can also heat them in a preheated oven for about 30 minutes. once the plates are heated, place them on their respective wooden trays.

10. Grace the plates with a little oil or butter, place a couple of cabbage leaves on the plate place a few potato tikkis on one side, mint rice in the center and the stir fried vegetables on the other side.

11. Top it with the corn and spinach sauce and more butter and serve immediately along with the sizzling effect.

2.  Paneer shaslik sizzler

Ingredients:-

- For paneer shaslik 

100 grams paneer

3 red, yellow and green bell peppers (capsicum)

2 onion

1 tomato

1/2 teaspoon ginger garlic paste

1/2 teaspoon vinegar

1 teaspoon soy sauce

1 tablespoon tomato ketchup

1/2 teaspoon garam masala powder

1 teaspoon black pepper powder

1 tablespoon sugar

salt, to taste

-For peas pulao

1 cup cooked rice

1 cup green peas( matar), steamed

1 teaspoon cumin seeds( jeera)

1 teaspoon ginger, grated

green chilies

2 cloves( laung)

2 cardamom ( elaichi) pods/ seeds, crushed

1/2 inch cinnamon stick (dalchini)

1/2 Bay leaf (tej patta), torn salt, to taste

1 tablespoon ghee

-To assemble sizzler

lceberg lettuce

onion, sliced

tomatoes, sliced

Directions:-

1. To begin making paneer shaslik sizzler recipe, we will prepare the shaslik first.

2. Take a bowl and add sugar, pepper powder, vinegar, soy sauce, garam masala powder, tomato ketchup and salt. take a whisk and mix all ingredients well.

3. Add diced onion, bell pepper, paneer, tomatoes mix and rest for an hour.

4. Once they had marinated for an hour. take a skewer and skew all vegetables one after one, alternating with your pattern.

5. Put in on hot grill pan, drizzle a little oil and cook on low medium flame till all sides are done. 

- Peas Pulao

1. To prepare peas pulao, in a kadai, heat a little ghee sizzle cumin seeds.

2. once the cumin seeds are sizzles add bay leaf, cardamom, clove, cinnamon and saute till aromatic.

3. Next add the green chilies peas and salt to taste. cook covered for a minute.

4. Add cooked rice and stir carefully until the flavours blend into rice, check for salt and adjust.

5. switch off flame.

- Arranging the paneer shaslik sizzler

1. Take the sizzler plate and add few drops of oil all over. Heat the sizzler plate for 15 minutes in an oven or on the flame.

2. Line it with cabbage or lettuce leaves.

3. Place flavored peas pulao on it.

4. On the sides place the grilled onions and tomatoes.

5. serve paneer shaslik sizzler.

3. Italian sizzler

Ingredients:-

2 cups pasta

tomato sauce for pasta

2 teaspoon extra virgin olive oil

7 cloves garlic

5 tomatoes, blanched and pureed

2 cups water

2 teaspoon corn flour, mix with 2 tablespoon water, optional

Basil leaves

1 teaspoon italian seasoning

1 teaspoon red chili flakes

1/4 cup mozzarella cheese, grated

salt, to taste

- For the garlic cheese bread

5 whole wheat brown bread

1 tablespoon butter, salted

7 cloves garlic, crushed using mortar and pestle

1/2 cup Mozzarella cheese, grated

1/2 teaspoon red chilli flakes

1 teaspoon Italian seasoning

- For roasted vegetables

2 potatoes, cut into fingers and blanched

1 onion, diced

1 carrot, diced and blanched

1 tomato, deseeded and diced

1/2 cauliflower, cut into florets and blanched

1/4 cup sweet corn, blanched

6 green beans, cut into 3

1/2 cup red yellow and green bell peppers, diced

2 teaspoon sunflower oil

1/2 teaspoon black pepper powder

salt, to taste

-For assembling the sizzler

6 cabbage

1 teaspoon buter

Directions:-

1. To begin making the Italian pasta sizzler recipe, firstly we will prepare the roasted vegetables.

2. Heat a wide pan with oil and roast the potatoes and other vegetables each separately, adding salt and pepper to them.

3. When they are roasted and slightly crisp on the outside, but soft inside, switch off and set them aside.

4. The next step is to make the pasta. heat a wide pan over low flame and add garlic. fry for 1-2 minutes or till the garlic is light brown and immediately add pureed tomatoes and salt. let it simmer for 4-5 minutes.

5. Now add water and corn flour mixture. Once the mixture thickens, switch off and pour half of the sauce into the cooked pasta, mix well and set it aside. reserve the other half to serve while assembling the sizzler.

6. The next step is to make the garlic cheese bread. to the crushed garlic, add butter, Italian herbs and mix  well. Spread the garlic butter on one side of each bread.

7. Heat the skillet with butter and place the bread for toasting on low flame. sprinkle cheese on top of bread. close the pan for just 1 minute. when, the cheese begins to melt, remove the garlic bread and set it aside.

8. Alternatively, you can bake the prepared garlic bread in your preheated oven for 5-6 minutes at 180 degrees c. The final step is assemble the sizzler. Grease the sizzler pan with butter. line the pan with cabbage leaves.

9. Place the pan on the gas stove over low heat. As the sizzler pan is heating, arrange the roasted vegetables, and pasta. heat the pasta sauce and when the pan is screaming hot, pour it over the pasta. switch off the gas and add a 1/2 teaspoon of melted butter on the sides of the pan and this will help it to sizzle.

10. Add the garlic bread to the pan, and carefully lift the sizzle pan and place it on the wooden board and serve Italian sizzler on its own for a delicious Italian meal  along with the mango iced tea recipe to make your meal complete.

4. Chinese Sizzler

Ingredients:-

1 tablespoon vegetable oil

2 green chilli, finely chopped

1 teaspoon minced ginger

1 teaspoon minced garlic

1/2 cup bub of spring onion, finely chopped

1 teaspoon cornstarch or cornflour

1/4 teaspoon vinegar

1 teaspoon soy sauce

1 teaspoon tomato ketchup

1 teaspoon salt

2 teaspoon ground black pepper

1 cup water or vegetable stock

Directions:-

1. Heat oil in a pan. add ginger, garlic and chilli and fry for 30 seconds on high heat. add onions and fry for a minute until the onion turn translucent.

2. Add the cornstarch and mix and fry for 1 minute till the raw smell disappears. add soy sauce , vinegar, tomato ketchup, salt and pepper and mix well.

3. Add water or vegetable stock and mix well. stir and let the mixture boil and thicken for 3-4 minutes. once it reaches  a sauce-like cosistency, switch off the flame.

4. Use as required.

-Soring:- 

1. Add the sauce in an air tight jar and store up 7 days in the refrigerator. 

2. Because it has cornstarch, the sauce will thicken and become lumpy when stored in the refrigerator. Before using, add a bit or water, mix well and boil it to make it into a sauce like consistency.

5. Thai sizzler

Ingredients:-

Thai rice 1/2 cup

salt to taste

Medium red capsicum

Medium yellow capsicum 1 

spring onion bulbs3

1 tablespoon oil

100 grams boneless chicken

black peppercorns crushed to taste

1 tablespoon Thai green curry paste

1/2 cup coconut milk

2 teaspoon brown sugar

20-25 fresh basil leaves

1 egg

1 inch lemon grass stem

1 inch ginger boiled

100 grams flat noodles boiled

1 tablespoon tamarind pulp

1/2 tablespoon roasted peanuts crushed

1 teaspoon red chilli  paste

3-4 free cabbage leaves

Directions:-

1. Heat a sizzler plate. heat 2 cups water in a deep non stick pan, add thai rice and salt, mix well and cook.

2. cut red and yellow capsicum into 1/2 inch pieces. slice spring onion bulbs. heat 1 tablespoon oil in a non stick pan. make small crisscross incisions on the chicken breasts, sprinkle crushed peppercorns and salt. keep them, the incisionn side downwards, in the pan and cook turning sides, till lightly broned on both sides. drain and place on a plate.

3. Add thai green curry paste to the same pan and add 2-3 tablespoon hot water and mix well and cook. add coconut milk and mix. add 1 tablespoon brown sugar and mix well. add chicken and 10-15 basil leaves and cook till the chicken is fully done. cover and set aside.

4. Heat 1 tablespoon oil in another non stick pan. break egg directly into the pan and cook till done. transfer the sauted capsicum in a bowl and set aside.

5. To make lemon grass and ginger tea, diagonally slice the lemon grass and put into a glass kettle. slice ginger and put into the same kettle. add 2-3 cups boiling water, cover the kettele and set aside.

6. Heat 1 teaspoon oil in the same pan, add spring onion, flat noodles, 1/2 cup  water , salt, tamarind pulp, remaining brown sugar and crushed peanuts and toss well. Add remaining basil leaves and red chilli paste, toss  well and cook for 1-2 minutes.

7. Pour the lemon grass- ginger tea into serving cup. pack some Thai rice into a small bowl.

8. Place the hot sizzler plate on its wooden base, arrange cabbage leaves on it, upturn the bowl of rice on one cabbage leaf. Place the chicken breasts in the center leaf leaving the gravy in the pan itself and place cook noodles on the third leaf. place the sauted capsicum around the chicken breasts. gently lift the glass bowl from the rice and pour the chicken gravy all over, top with the egg and served hot immediately.