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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Bharva Tindora/Tindli (Indian Gourd)

Tindora are prepared in different ways and I thought to give a twist to the preparation, and it turned out perfect. I grounded the masala, stuffed the Tindora and steamed it before sizzling them. Let's cook it,

Ingredients

- Fresh Tindora (Indian Gourd), Gram Flour (Besan), Garlic, Lime, Cilantro
- Turmeric Powder, Chilli Powder, Cumin-Coriander Powder, Jaggery, Salt
- Oil, Fennel Seeds, Dry Red Chillies, Coriander Seeds, Cumin Seeds

Recipe

- We'll roast the Gram Flour, otherwise it tastes Raw and roasting it sweetens the taste.

- Roast the Gram Flour, keep stirring it, until it turns brown,

- I used grounded masala, I roasted the Dry Red Chillies, Coriander Seeds and Cumin Seeds,

- Once they are finely roasted, crush them in mixer to turn powder form,

- Slit the Tindora into half, do not cut them, as we will stuff masala inside.

- We are done with all the preparations, next let's prepare the feeling for Tindora.

- Mix the roasted gram flour, cilantro, fennel seeds, grounded masala, red chilli powder, turmeric powder, lime juice, cumin-coriander powder, jaggery and salt together; add oil to mix it well,

- Fill the masala into half slit Tindora, also keep some masala aside which we will use while cooking.

- Steam cook the Tindora, so the Tindora remains crispy, also we will need little cooking,

- Steam it for 10 minues but observe while it is being ready, not to overcook it,

- Heat oil in a pan and add mashed/grated garlic, asafoetida and saute till it,

- Add the Stuffed Tindora and saute it for 2-3 minutes,

- Add half cup water and let it cook for a while,

- Add remaining Masala that we saved earlier to the mix and cook it well,

- Cook on medium flame until all the water is soaked into the curry,

- Let it cool down for couple and minutes and the curry is ready to enjoy.

You can enjoy the Fresh and crispy Bharva Tindora with Fresh Fulka Roties for lunch or dinner !!

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Beetroot Vegetable Sandwich

There are many variations of sandwiches, I love them but prefer healthier ones. I recently stumbled upon few vegetables in smaller quantity and was wondering what to cook, here's that Sandwich,

Ingredients

- Wheat Bread, Onion, Spring Onion, Carrot, Corn, Green Peas, Capsicum, Beetroot, Lemon, Oil
- Cumin Seeds, Turmeric Powder, Coriander Powder, Salt to taste, Pavbhaji Masala, Coriander Leaves

Recipe ~

- Heat 2 tbsp Oil in a pan,


- Add cumin seeds, let it crackle and then add onion and spring onions, saute them


- Add all the vegetables but beetroot, salt and turmeric powder, saute for 10 mins,


- Add a little water to cook it, finally add shredded beetroots. Mix it well and cook it for 2-4 minutes.
- Add Pavbhaji masala, coriander powder and lemon juice, top it with coriander leaves,


- Make coriander chutney, that you can apply on sides of breads,


- Apply butter and coriander chutney on one side of bread and add masala,


- Prepare another slice of bread with butter and chutney and add on top,


- Cook them in the sandwich maker, I prefer crisp, so I overcook it,


Enjoy the sandwich with coriander chutney and ketchup.

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