Children’s favourite sizzler

Posted on September 11, 2009. Filed under: pasta, sizzler | Tags: , , |

A food sizzler which children will love.

Preparation Time : 30 min.
Cooking Time : 40 min.

Serves 6.

For the spaghetti
100 grams boiled spaghetti or noodles
2 tablespoons butter
salt to taste
For the tomato gravy
1 1/2 kg. big red tomatoes
4 teaspoons sugar (approx.)
1 teaspoon chilli powder

3 tablespoons baked beans in tomato gravy


3 tablespoons fresh cream
salt to taste
For the cheese balls
150 grams paneer
2 slices bread
3 tablespoons fresh curds
1 tablespoon chopped coriander
3 green chillies, chopped
4 tablespoons plain flour
1/4 teaspoon soda-bi-carb
salt to taste
ghee for deep frying
For the garnishing
fried potato chips
Other ingredients
butter
grated cheese
For the spaghetti
1. Heat the butter, add the spaghetti and salt and cook for 1 minute.
2. Keep warm.
For the tomato gravy
1. Cut the tomatoes into big pieces, add 1 tablespoon of water and cook. When cooked, prepare a thick soup by passing through a sieve.
2. Add the sugar, salt and chilli powder and boil for at least 10 minutes.
3. Add the baked beans and cream.
For the cheese balls
1. Soak the bread slices in the curds for 10 minutes.
2. Crumble the paneer and knead very well.
3. Add the soaked bread slices, coriander, green chillies, flour, soda bi-carb and salt.
4. Mix very well and shape into small balls.
5. Deep fry in ghee.
How to serve
1. Put the spaghetti in the centre of individual sizzler plates and pour the tomato gravy on top.
2. Surround the spaghetti with a ring of cheese balls and an outer ring of potato chips.
3. Put each sizzler plate on the flame. When heated, sprinkle a little water and a knob of butter and allow to sizzle. Repeat for the remaining plates.
4. Sprinkle grated cheese on top and serve immediately.
Tips
Keep all the ingredients ready and assemble just before serving.
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Paneer, mushroom and capsicum satay

Posted on July 14, 2009. Filed under: sizzler | Tags: , , , |

A very famous Far Eastern speciality. Paneer, mushrooms and capsicum skewers served with a peanut marinade.
satay

Cooking Time : 15 min.
Preparation Time : 25

Makes 6 skewers.

Main Recipe

4 capsicum (green, yellow, red if available) cut into 25 mm. (1″) cubes

200 gms paneer, cut into 25 mm. (1″ cubes)

12 large mushrooms
For the peanut sauce
1/2 onion, chopped
2 cloves garlic
2 tablespoons peanut butter
1 tablespoon brown sugar

1/2 cup of coconut milk

1 stalk lemon grass
1 teaspoon chilli powder
rind of 1/2 lemon
juice of 1/2 lemon
1 teaspoon oil
salt to taste
For the peanut sauce
1. Heat the oil in a pan and fry the onions and garlic till soft. Add the remaining ingredients except the lemon juice and simmer for 10 to 15 minutes.
2. Turn off the heat, remove the lemon grass and the lemon juice.
3. Cool and keep aside.
How to proceed
1. In abowl, mix the sauce with the vegetables and the paneer carefully, so as not to break them.
2. Allow to stand for 15 to 20 minutes.
3. Put the vegetables and the paneer alternately on six bamboo skewers.
4. Heat the oil on a tava and place the skewers on the tava. Grill on all sides till the vegetables brown lightly. Serve with extra sauce.
Tips
You can use any other vegetables of your choice.
You can also grill the satay on a barbecue grill.
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Paneer, mushroom and spinach wrap

Posted on July 2, 2009. Filed under: sizzler | Tags: , , |

If you can’t be bothered to make all the bits, the wrap works well without the mushrooms and also without the paneer; the spinach paste is the only necessary element. I sometimes make this with tofu when I have some lying around.

Ingredients
For the spinach paste
225g/8oz baby spinach leaves, washed
45g/1¾oz fresh coriander, leaves and stalks
6 large garlic cloves, peeled
5cm/2in piece fresh ginger, peeled and roughly chopped
6 tbsp roasted and salted peanuts
2-3 tbsp lemon juice, or to taste
1 tbsp vegetable oil
salt and freshly ground black pepper
1-3 green chillies, seeds removed, roughly chopped (optional)
For the tandoori mushrooms
75ml/2½fl oz Greek-style yoghurt
1 tsp each garam masala, ground cumin, ground fennel seeds and green cardamom powder
2 tsp crushed garlic
1 rounded tsp grated ginger
2 tsp gram flour
salt, to taste
2 tsp lemon juice
¼-½ tsp red chilli powder, or to taste
2 tsp vegetable oil
2 tbsp water
200g/7oz Portobello mushrooms, cleaned, boiled for 15 minutes, cooled and thickly sliced
For the paneer
2 tbsp vegetable oil
100ml/3½fl oz water
300-350g/10-12oz paneer, cut into 2.5cm/1in cubes
½ small onion, thinly sliced
To serve
5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cooking

You’ll need 5-6 wooden skewers, soaked in water for half an hour

Method
1. For the spinach paste, place all the spinach paste ingredients into a blender and blend until smooth.
2. For the tandoori mushrooms, place all the ingredients except the mushrooms into a blender and blend to a smooth paste. Add the mushrooms to the paste and leave to marinate for 20 minutes.
3. Preheat the oven to 200C/400F/Gas 6.
4. For the paneer, heat the oil in a large non-stick pan. Add the spinach paste and the water and cook over a medium heat for 8-10 minutes, or until the paste starts to thicken. Add the paneer and the onion and cook for another minute, or until the onion just starts to soften.
5. Meanwhile, thread the marinated mushrooms onto skewers, place onto an oiled baking sheet and transfer to the oven. Bake for 20 minutes, turning halfway through the cooking time. Once cooked, add the mushrooms to the paneer mixture.
6. To serve, divide the filling into five portions and place each portion onto a warmed tortilla. Roll up and cut on the diagonal.

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Paneer and vegetable skewers

Posted on July 2, 2009. Filed under: sizzler | Tags: , , , |

Paneer is the main vegetarian protein eaten in India and it is a perfect foil for Indian flavours.

Ingredients
For the marinade
125ml/4½fl oz Greek-style yoghurt
small knob fresh ginger, peeled and roughly chopped
2-3 garlic cloves, peeled and finely chopped
salt, to taste
½ tsp chilli powder, or to taste
1 tsp garam masala
2 tbsp lemon juice, or to taste
2 tbsp vegetable oil
1 tbsp gram flour (also called chickpea flour)
1 tsp cumin powder
seeds of 6 green cardamom, ground
For the skewers
300g/10½oz paneer, cut into 2.5cm/1in cubes
1 large onion, cut into 2.5cm/1in cubes
1 green and 1 red capsicum pepper, cored and cut into 2.5cm/1in cubes
oil, for greasing
6 wooden skewers, soaked for an hour
2 tbsp butter, melted, for drizzling
chaat masala (a dried spice mixture available from Asian grocers), to sprinkle

Method
1. For the marinade, mix together all the marinade ingredients in a bowl and add the paneer, onion and peppers. Cover with cling film and allow the paneer and vegetables to marinate for 30-40 minutes, or longer, in the fridge.
2. Preheat the oven to 200C/400F/Gas 6 and oil a baking sheet.
3. Thread the vegetables and paneer alternately onto the skewers. Bake in the oven for seven minutes, drizzle over the melted butter, turn and cook for another 5-7 minutes or until charred at the edges.
4. Sprinkle with chaat masala and serve. They are also great served with a green chutney.

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Italian sizzler

Posted on June 29, 2009. Filed under: sizzler | Tags: , |

Cooking Time : 10 minutes.
Preparation Time : 20 minutes.

Serves 1.

Ingredients
10 to 12 big pieces of carrots, boiled
5 to 6 florets of broccoli
2 tablespoons green peas, boiled
2 tablespoons sliced mushrooms
5 to 6 baby corn, par-boiled and sliced

1/2 cup boiled green pasta

1/2 teacup boiled white pasta

1/2 teacup pizza sauce

salt and pepper to taste
butter for cooking
Method
1. Heat a little butter and saute the carrots for 1 minute. Season with salt and pepper.
2. Blanch the broccoli in salted boiling water for a few minutes. Drain.
3. Heat a little butter and saute the broccoli for 1 minute. Season with salt and pepper.
4. Heat a little butter and saute the green peas for 1 minute. Season with salt and pepper.
5. Heat a little butter and saute the mushrooms and baby corn for 1 minute. Season with salt and pepper.
How to proceed
1. When you want to serve, heat a sizzler plate on a gas and brush with butter.
2. Arrange the vegetables and pasta and heat the plate for 1/2 minute.
3. Spread a little pizza sauce over the pasta and put very small knobs of butter over the plate to get the sizzling effect.
4. Serve immediately.
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Noodle and vegetable sizzler

Posted on June 29, 2009. Filed under: sizzler | Tags: , |

A tasteful combination of vegetables and pasta, drowned in a tangy tomato sauce.

Cooking Time : 20 mins.
Preparation Time : 20 mins.

Serves 4.

Ingredients
½ cup broccoli florets
½ cup sliced baby corn
½ cup boiled green peas
½ cup red capsicum cubes
½ cup yellow capsicum cubes
½ cup boiled green pasta
½ cup boiled white pasta
Salt and freshly ground pepper to taste
For the tomato gravy
4 large red, ripe tomatoes cut into big pieces
2 to 3 teaspoons sugar
½ teaspoon oregano or 1 teaspoon chopped fresh basil leaves
A pinch of carom seeds (ajwain)
¼ teaspoon chilli powder
2 tablespoons fresh cream
Salt to taste
Other ingredients
Butter for cooking
For the tomato gravy
1. Cook the tomatoes in a pan on a slow flame without adding any water. Blend to a smooth purée and strain.
2. Add the sugar, oregano, carom seeds, chilli powder and salt and simmer for 5-7 minutes on a slow flame.
3. Add the cream and mix well. Keep aside.
How to proceed
1. Blanch the broccoli and baby corn in salted boiling water for a few minutes. Drain and keep aside.
2. Heat a little butter in a pan and sauté the broccoli, red and yellow capsicum for a few minutes. Add the salt and pepper. Keep aside.
3. When you want to serve, heat a sizzler plate on the gas till red-hot and brush it with a little butter.
4. Arrange the vegetables and pasta and heat the plate for ½ a minute more.
5. Pour the tomato gravy over the pasta and put very small blobs of butter over the plate to get the sizzling effect. Serve immediately.
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Children’s favourite sizzler

Posted on June 29, 2009. Filed under: Baby and toddler food, Foods on the go, sizzler | Tags: , |

A food sizzler which children will love.

Preparation Time : 30 min.
Cooking Time : 40 min.

Serves 6.

For the spaghetti
100 grams boiled spaghetti or noodles
2 tablespoons butter
salt to taste
For the tomato gravy
1 1/2 kg. big red tomatoes
4 teaspoons sugar (approx.)
1 teaspoon chilli powder
3 tablespoons baked beans in tomato gravy
3 tablespoons fresh cream
salt to taste
For the cheese balls
150 grams paneer
2 slices bread
3 tablespoons fresh curds
1 tablespoon chopped coriander
3 green chillies, chopped
4 tablespoons plain flour
1/4 teaspoon soda-bi-carb
salt to taste
ghee for deep frying
For the garnishing
fried potato chips
Other ingredients
butter
grated cheese
For the spaghetti
1. Heat the butter, add the spaghetti and salt and cook for 1 minute.
2. Keep warm.
For the tomato gravy
1. Cut the tomatoes into big pieces, add 1 tablespoon of water and cook. When cooked, prepare a thick soup by passing through a sieve.
2. Add the sugar, salt and chilli powder and boil for at least 10 minutes.
3. Add the baked beans and cream.
For the cheese balls
1. Soak the bread slices in the curds for 10 minutes.
2. Crumble the paneer and knead very well.
3. Add the soaked bread slices, coriander, green chillies, flour, soda bi-carb and salt.
4. Mix very well and shape into small balls.
5. Deep fry in ghee.
How to serve
1. Put the spaghetti in the centre of individual sizzler plates and pour the tomato gravy on top.
2. Surround the spaghetti with a ring of cheese balls and an outer ring of potato chips.
3. Put each sizzler plate on the flame. When heated, sprinkle a little water and a knob of butter and allow to sizzle. Repeat for the remaining plates.
4. Sprinkle grated cheese on top and serve immediately.
Tips
Keep all the ingredients ready and assemble just before serving.
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Fruit and ice-cream sizzler

Posted on June 29, 2009. Filed under: sizzler | Tags: , |

Barbequed butterey bananas, served with brandy marinated fruits that are served with vanilla ice-cream. Add a dollop of chocolate sauce if you like.

Cooking Time : 5 mins.
Preparation Time : 20 mins.

Makes 2 sizzler.

For the barbequed bananas
2 bananas
2 tablespoons brown sugar
2 tablespoons butter, softened
For the marinated fruits
2 cups assorted cut fruits (pears, apple, pomegranate seeds, peaches etc.)
1 cup orange juice
2 tablespoons orange squash
¼ cup brown sugar
2 teaspoons cornflour
½ teaspoon lemon juice
3 tablespoons brandy
Other ingredients
2 to 4 scoops of vanilla ice-cream
For the barbequed bananas
1. Cut the bananas lengthwise and keep aside.
2. Combine the brown sugar and butter and apply it generously over the bananas. Keep aside.
For the marinated fruits
1. Combine all the ingredients and keep aside for about one hour.
How to proceed
1. Heat 2 sizzler plates till they are red hot and place them on their respective wooden trays.
2. Place one banana piece on each side of a hot sizzler plate. Allow the pieces to char slightly.
3. Turn the banana pieces so as to grill the other side as well.
4. Pour half the portion of the marinated fruits in the centre of the plate and stir with a spoon so that the fruits sizzle a bit and the cornflour in the sauce cooks.
5. Serve immediately topped with scoops of vanilla ice-cream.
6. Repeat with the remaining ingredients to make one more sizzler.
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Stuffed capsicum sizzler

Posted on June 29, 2009. Filed under: sizzler | Tags: , |

Ingredients
8 capsicums

vegetable taka tak (recipe in ‘subzi’ section)


Method
1. Cut the capsicums into two and put them in boiling salted water.
2. After 3 to 4 minutes, take out the capsicum halves and fill with any rice or pullav or any green vegetable of your choice.
How to sizzle
1. Heat a sizzling cast iron plate or tava until red hot.
2. When you want to serve, put a large leaf of lettuce or cabbage on the red hot iron cast plate so that the food will not stick. Then, place the stuffed capsicums on the sizzling plate .
3. Mix 1 tablespoon of oil and 1 tablespoon of water and spread over the stuffed capsicums to get the sizzling effect.
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Rice and curry sizzler

Posted on June 29, 2009. Filed under: sizzler | Tags: , |

A meal by itself.

Cooking Time : 15 min.
Preparation Time : 10 min.

Serves 1.

For the rice
2 teacups cooked rice
2 pinches saffron
2 small sticks cinnamon
2 cloves
2 tablespoons ghee
salt to taste
For the curry
mutter dhingri, or a curry of your choice
Method
1. Warm the saffron in a small vessel, add 2 teaspoons of water and rub until the saffron dissolves.
2. Heat the ghee on a tava and fry the cinnamon and cloves for a few seconds. Add the rice, saffron water and salt and mix well.
How to sizzle
1. Heat a sizzling cast iron plate or tava until red hot. Keep the rice and curry warm in separate vessels.
2. When you want to serve, put a large leaf of lettuce or cabbage on the red hot cast iron plate so that the food will not stick. Then, spread the rice on the sizzling plate first.
3. Make a well in the centre and put the curry into it. Mix 1 tablespoon of oil and 1 tablespoon of water and spread over the rice to get the sizzling effect.
4. Serve with papad, sweet mango pickle and tomato-onion kachumber (salad).
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