Cubed Paneer & veg Sizzlers
INGREDIENTS
- 100gms Paneer cut into 1/2” cubes
- 6 mushrooms cut into halves
- 1 small onion cut into 4 pieces & separated
- 1 carrot cut into small cubes & boiled
- 1/2 capsicum cut into 1/2” pieces
- 1 slice of tinned pineapple cut into small pieces
- 1/2 tsp salt
- 1/2 tsp freshly crushed peppers
- 2 tbsp oil
SAUCE
- 2 tbsp Oil
- 6-7 flakes garlic crushed
- 2 green chillies deseeded & chopped finely
- 1/2 tbsp Soya sauce
- few drops Capsico sauce
- 1 tbsp red chilli sauce
- 3 tbsp Tomato Ketchup
- 1 tbsp Vinegar
- 1/4 tsp Pepper
- 1/2 tsp Salt
- 2 tbsp Cornflour dissolved in 1 1/2 cups water
TO SERVE
- 2 tbsp Butter
- A sizzler plate
- Rice boiled with salt
- Lemon juice
PROCEDURE
Heat 2 tbsp Oil in a non stick pan or Kadhai. Add mushrooms. Saute till light brown & dry. Add Onion. Saute for 2 minutes. Add carrots. Stir for 1- minutes. Add capsicum, pineapple & paneer. Add salt & freshly crushed pepper. Cook for 1 minute. Remove all vegetables & paneer from Kadhai & keep aside.
TO prepare the sauce, heat 2 tbsp Oil in a clean Kadhai. Reduce heat. Add garlic & green chillies. Stir for a few seconds on low heat till garlic just changes colour.
Remove from fire. Add all sauces & vinegar. Cook on slow fire for a few seconds. Add salt & pepper to taste. Add cornflour paste, stirring continuosly till a sauce is ready. Add vegetables & paneer. Cook for 1 minute on low heat.
To serve, remove the iron sizzler plate from the wooden base. Heat the iron plate by keeping it directly on the flame. Reduce heat & let the iron plate be on fire while it is being filled. Put 2-3tbsp water in the wooden base. Keep wooden base aside.
When the iron plate is heated, scatter 1 tbsp butter here & there. Place 2-3 cabbage leaves on the plate & arrange rice on it. Leave on slow flame for 2 minutes for the rice to get heated. Put the hot sauce falls on the hot plate, it sizzles. With the help of a firm pair of tongs, place the iron plate on the wooden tray. Serve sizzling hot!!
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