Sizzlling Sizzler

After a long break, here's a long due 'Sizzler'. We are so found of Sizzler but never tried at home. Recently I purchased a kind of Sizzler Pan and so here's my attempt to making the 'Sizzler' at home,

Ingredients

Base
- Vegetables of your choice, I picked, Broccoli, Brussels Sprouts, Red & Green Bell Pepper
- French Beans, Paneer (Cottage Cheese), Spring Onions, Carrots, Onion & Salt

Sauce
- Dark Soy Sauce, Red Chili Sauce, Green Chili Sauce, Ketchup, Salt
- Corn Flour, Spring Onions, Ginger, Garlic, Green Chilies & Olive Oil

Rice

- Rice, Garlic, Green Chilies, Peas, Carrots, Salt, Green Bell Pepper & Oil Oil

Recipe

- Steam the vegetables for the base, it takes less time to prepare later,



- Saute Paneer (Cottage Cheese), separately,

- In a pan, heat Olive Oil, and saute Onion until 'Golden Brown', add Salt,

- Add Steamed Vegetables and mix it, let it cook for 3-5 minutes,

- Add Red Chilies Sauce as per the taste,

- Let it mix well and add Saute Paneer (Cottage Cheese),


- Next, we'll prepare the rice, you can substitute this with noodles as well.
- In a pan, heat Olive Oil, and Saute the vegetables, for 4-5 minutes,

- Add prepared rice, and mix it well, cook it for 2-3 minutes,

- Top the rice with the Spring Onion, and keep it aside,


- Finally, let's prepare the Sauce,
- In a pan, heat Olive Oil and add finely chopped Garlic, grated Ginger, and finely chopped chilies,

- Add Salt as per taste, 2 tbsp Dark Soy Sauce, 2 tbsp Green Chilies Sauce, 2 tbsp Red Chilies Sauce, 3 tbsp Tomato Ketchup & 1 cup water, cook for 2-3 minutes. Adjust the Sauce quantity as per taste,

- Mix Corn Flour with water and add it to the Sauce, cook it for 2-3 minutes,

- Add chopped Spring Onion and let it cook for 2 minutes,


- All done, it's time for plating, heat the sizzler plate on low flame, and top it with lettuce leaves,

- Serve the Vegetables & Rice on the Plate,

- Top it with the Sauce,

- The Sizzler is ready to serve, enjoy it Hot,

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Crispy Rava Uttapam

When I am hungry but want to enjoy healthy Indian food, one of the dish I consider is anything with Rava. I love Rava Uttapam, since it take least efforts and time,

Ingredients

- For batter: 1 Cup Semolina / Rava, 1 Cup Yogurt, Salt to taste
- For topping, I've used Onion, Tomatoes, Red & Green Bell Peppers and Coriander Leaves

Recipe

- In a bowl, add Semolina, Salt & Yogurt, mix it well; add ½ cup water,

- Mix it well, make sure no lumps are there and it is not too thick or thin,

- Heat a tawa on medium flame, add oil; once it's medium hot, add batter (it should spread automatically),

- Add the topping evenly, use as less possible to ensure they are cooked,

- Add one tsp oil on the edge, let it cook for 5 minutes.
- After 5 minutes, flip it; then cook for 2 minutes face down,

- Flip again after 2 minutes and then cook for 2 more minutes,

The Crispy Rava Uttapam is ready, enjoy it with Peanut Chutney or tea.

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Masala Bhindi (Okra)

Bhindi or Okra is full of nutrients and is a vegetable that can be used in various forms. It's used in Curry, Sambhar, Korma etc; I'm preparing it with Onion and various dry spices, hence calling it 'Masala Bhindi',

Ingredients

- Bhindi / Okra, Oil, Onion, Tomatoes, Garlic, Cumin Seeds, Fenugreek Seeds, Asafoetida
- Garam Masala, Coriander Powder, Red Chilli Powder, Turmeric Powder & Salt

Recipe

- In a pan, heat oil, add asafoetida, fenugreek seeds, cumin seeds and garlic, saute for a 2 mins,

- Once garlic leaves the raw smell, add chopped onion,

- Once onions turns transluecent, add Bhindi,

- Cook until the you see Onion and/or Bhindi turning brownish,

- Add tomatoes, red chilli powder, turmeric powder, garam masala & coriander powder, mix it well.
- Also add Garlic-Red Chilli Powder chutney to it and mix it well,

- As you see the Tomatoes turning softer/mushy, add finely chopped coriander leaves,

- Mix it well and cook it for 2-5 more minutes,

- Masala Bhindi is ready, enjoy it with fresh Fulka Roties or as a side,

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Tadka Daal

Daal Tadka probably doesn't need any introduction, it's very popular dish that you'd find almost in any Indian restaurants. There are several variations and everyone likes them their own way, let's see,

Ingredients

- Daal: Tuar (Pigeon Pea), Masoor (Red Lentil), Urad (Black Gram), Chana (Bengal Gram)
- Ghee (Clarified Butter), Cumin Seeds, Mustard Seeds, Bay Leaf, Green Chili, Curry Leaves, Onion
- Asafoetida, Ginger, Garam Masala, Coriander Powder, Red Chili Powder, Turmeric Powder & Salt

Recipe

- Mix equal amount of Tuar Daal, Masoor Daal, Urad Daal and Chana Daal.
- Add all the Daal, and triple amount of water & Ginger into pressure cooker, cook until 4 whistle.
- In a dip pan, add Ghee,

- Add asafoetida, cumin seeds, coriander seeds, curry leaves, bay leaf and red chilies,

- Let it cook for 5 minutes, add green chilies and chopped onion,

- Once onions turns translucent, add tomatoes,

- Add rest of the dry spices and cook for 1-2 minutes,

- Add the boiled Daal mix and cook for 15 minutes,

- Add lemon and cook for 2 more minutes, top it with Coriander leaves,

- The Yellow Daal is ready to be consumed, but Tadka is not,

- For Tadka, heat oil in a pan, add cumin seeds and dry red chilies,

- Pour it on the Yellow Daal, yummy Tadka Daal is ready,

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