Continental sizzler

Posted on June 25, 2009. Filed under: sizzler | Tags: , |

Sumptuous cheese corn balls served with buttered parsley rice, glazed vegetables topped with a red wine flavoured tomato sauce. You can serve pasta instead of the rice if you prefer.

Cooking Time : 45 mins.
Preparation Time : 30 mins.

Makes 2 sizzlers.

For the tomato cream sauce
1½ cups tomatoes, blanched and finely chopped
¼ cup onions, chopped
1 tablespoon garlic, chopped
½ cup red wine (optional)
1 teaspoon chilli flakes
2 tablespoons tomato purée
4 tablespoons fresh cream
2 tablespoons olive oil or oil
salt to taste
For the buttered rice
2 cups cooked rice
½ cup onions, finely chopped
2 tablespoons butter
1 tablespoon parsley, chopped
salt to taste
For the cheese corn balls
¾ cup sweet corn, boiled and crushed
1 heaped tablespoon plain flour (maida)
½ cup milk
1 tablespoon celery, chopped
1 to 2 green chillies, chopped
3 to 4 tablespoons cheese, grated
2 tablespoons butter
salt to taste
Other ingredients (for the cheese corn balls)
¼ cup plain flour (maida) to coat the cheese corn balls
bread crumbs to coat the cheese corn balls
oil for deep frying
For the glazed vegetables
2 onions, cut into thick slices
1 cup mixed boiled vegetables (baby corn, carrots, French beans)
1½ tablespoons butter
salt and pepper to taste
Other ingredients
1 tablespoon oil mixed with 1 tablespoon water
For the tomato cream sauce
1. Heat the olive oil, add the garlic and onions and sauté for 1 minute.
2. Add the tomatoes and wine and cook till the sauce thickens.
3. Add the chilli flakes, tomato purée, salt and ½ cup of water and bring to a boil.
4. Add the cream. Mix well and keep aside.
For the buttered rice
1. Heat the butter in a pan, add the onions and sauté for 2 minutes.
2. Add the rice, parsley and salt and toss well.
3. Keep aside.
For the cheese corn balls
1. Melt the butter in a pan, add the flour and cook for 1 minute.
2. Add the milk and keep stirring till the mixture becomes very thick and leaves the sides of the pan. Cool completely.
3. Add the crushed corn, celery, green chillies, cheese and salt and mix well.
4. Divide the mixture into 8 equal portions. Shape into even sized balls.
5. Mix ¼ cup of flour with water to make a thin paste. Dip the corn balls into the paste. Roll into breadcrumbs. Keep refrigerated.
6. When you want to serve, deep fry them in oil till they are golden brown. Drain and keep aside.
For the glazed vegetables
1. Heat 1 tablespoon butter in a pan, add the onions, salt and sauté till the onions have turned light brown in colour. Remove and keep aside.
2. Add the vegetables and sauté them over a slow flame for 4 to 7 minutes.
3. Add salt and pepper, mix well and keep aside.
How to proceed
1. Heat 2 sizzler plates over an open flame till they are red hot. Then place them on their respective wooden trays.
2. Place half the cheese corn balls on one side of a hot sizzler plate.
3. Place half of the buttered rice in the center of the plate.
4. Top with half the tomato cream sauce and place the caramelized vegetables and onions on the other side.
5. Repeat with the remaining ingredients to make one more sizzler.
6. Pour the oil-water mixture on the sides the cast iron plates for a sizzling effect.
7. Serve immediately.

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