Indonesian Sizzler

Preparation Time: 30 mins.
Cooking Time: 30 mins.
Makes 2 sizzlers.
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Ingredients


For the peanut sauce

1/4 cup chopped onions
2 large sized cloves of garlic (lehsun), chopped
1 cup coconut milk
4 tbsp peanut butter
rind of 1/2 lemon
1 stalk of lemongrass (hare chai ki patti)
1 tsp chilli powder
1 1/2 tsp brown sugar
1 tbsp lemon juice
1 tsp oil
salt to taste

For the satay

1 cup paneer (cottagte cheese) cubes
1/2 cup capsicum cubes
1 cup mushrooms (khumb) , halved
1/2 cup peanut sauce, recipe above
2 tsp curry powder
salt to taste

For the noodles

2 cups cooked rice noodles
1 cup sliced onions
1 tsp ginger (adrak) paste
1 to 2 green chillies, finely chopped
1/2 cup carrots and french beans, chopped and boiled
1 tbsp soy sauce
1/4 cup chopped coriander (dhania)
1 tsp oil
salt to taste

For the crispy potatoes

2 cups potatoes , peeled and cut into strips
2 tsp ginger-garlic (adrak-lehsun) paste
1 sliced green chilli
1 tbsp soy sauce
1 tsp cornflour
1/4 tsp sugar
1/4 cup chopped coriander (dhania)
1/2 cup chopped spring onions
1 tsp oil
salt to taste
oil for deep-frying

Other ingredients

3 to 4 sago wafers , fried
1 tbsp oil mixed with 1 tablespoon of water
Method

For the peanut sauce

Heat the oil and sauté the onions and garlic till they are translucent.
Add the coconut milk, peanut butter and ½ cup water and bring to a boil.
Simmer and add the lemon rind, lemon grass, chilli powder, brown sugar, lemon juice and salt and simmer for 4 to 5 minutes. keep aside. Remove and discard the lemon grass.

For the satay

Combine all the ingredients in a bowl and allow them to marinate for 10 to 15 minutes.
Thread them onto 4 skewer sticks and grill them for 5 to 7 minutes over a

For the noodles

Heat the oil and sauté the onions, ginger paste and green chillies.
When the onions turn pink, add the carrots and french beans and saute for a few minutes.
Add the noodles, soya sauce and salt and mix well over a high flame.
Top with the chopped coriander and keep aside.

For the crispy potatoes

Deep fry the potatoes in hot oil till they are crisp. Drain on absorbent paper and keep aside.
In a small bowl, combine the soya sauce, cornflour, sugar and salt with 1 tablespoon of water and keep aside.
Heat 1 teaspoon of oil in a pan and sauté the ginger-garlic paste and green chilli. Add the potatoes and soya sauce mixture and mix well over a high flame. Adjust the seasoning if required.
Top with the coriander and spring onions and keep aside.

How to proceed

Heat 2 sizzler plates over an open flame till they are red hot and place them on their respective wooden trays.
Arrange half the noodles on one plate and top with two warm satay skewers.
Place half the potatoes on the rest of the plate.
Reheat the peanut sauce, adding some water to adjust the consistency and pour over the satay skewers and noodles.
Repeat with the remaining ingredients on the other sizzler plate to make another sizzler.
Pour the oil-water mixture over the cast iron plates for a sizzling effect.
Top with the fried sago wafers and serve immediately.

Hare Chane Ke Kabab

Ingredients

1 cup hara chana (green chick peas)
1/4 tsp soda bi-carb
200 gms paneer (cottage cheese)
2 onions, finely chopped
1 tsp finely chopped ginger (adrak)
8 to 10 green chillies, chopped
3 tbsp chopped corriander (dhania)
1 tsp garam masala
1 tsp coriander (dhania) powder
1 tsp lemon juice
salt to taste
oil for brushing or for frying

For the skewers

onion cubes
capsicum cubes

For serving
onion rings
Mint Chutney

Method

Soak the hare chana overnight.
Next day, add the soda bi-carb and pressure cook till soft. Strain.
Mash the hare chana and paneer and mix the remaining ingredients.
Shape into round balls. Put on a skewer and interlace the kababs with onion pieces and capsicum pieces.
Cook on charcoal by brushing oil on both sides.

Italian Sizzler

Preparation Time: 15 mins.
Cooking Time: 60 mins.
Makes 2 sizzlers.
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Ingredients


For the penne with mushroom pepper sauce
2 cups penne pasta, cooked
1/2 cup onions, sliced
4 cloves garlic, sliced
2 cups mushrooms (khumbh), sliced
2 sticks celery (ajmoda), cut into 25 mm. (1") pieces
1 tbsp plain flour (maida)
1 tsp coarsely ground pepper
3 tbsp fresh cream
2 tbsp oil
salt to taste

For the zucchini pancakes

1 cup grated zucchini
1 cup grated carrot
1/2 cup grated paneer (cottage cheese)
2 to 3 tbsp plain flour (maida)
1/2 tsp dried mixed herbs
1 tsp butter
salt and black pepper (kalimirch) powder to taste

For the buttered vegetables

1/2 cup french beans , cut into strips
1/2 cup carrot, peeled and cubed
1 1/2 tsp butter
salt and black pepper (kalimirch) powder to taste

For the baked potatoes

2 medium sized potatoes
2 tsp butter
1/2 tsp chopped parsley
salt and black pepper (kalimirch) powder to taste

Other ingredients

butter for cooking the pancakes
1 tbsp oil mixed with 1 tablespoon water

Method


For the penne with mushroom pepper sauce
Heat the oil in a pan, add the onions, garlic, mushrooms and celery and sauté till they are browned.
Add the flour and sauté for 4 to 5 minutes over a slow flame, till the flour is lightly browned.
Add salt and 3 cups of water and simmer till the sauce has thickened (approx. 10 to 15 minutes).
Add the pepper and cream and bring the sauce to a boil.
Simmer for 2 to 3 minutes and adjust the seasoning. Keep hot.
Just before serving, toss the pasta in this sauce and mix well.

For the zucchini pancakes

Combine all the ingredients together except the butter and shape into 4 pancakes, 75 mm. (3") in diameter.
Cook over a medium flame on a non-stick griddle (tava) using a little butter, till both sides are golden brown. Keep aside.

For the buttered vegetables

Parboil all the vegetables and immerse them in cold water.
Heat the butter in a pan, add the vegetables, salt and pepper and toss for a few seconds. Keep aside.

For the baked potatoes

Apply a little butter on the outer surface of each potato and wrap them separately in pieces of aluminum foil.
Bake in a preheated oven at 180°C (350°F) for 45 to 50 minutes or till the
Slit the potatoes in a criss-cross shape to make a cavity in each and spoon some butter into the cavities.
Sprinkle some parsley, salt and pepper on top and keep warm.

How to proceed

Heat 2 sizzler plates over an open flame till they are red hot. Place them on their respective wooden trays.
Reheat the pasta with the mushroom pepper sauce. Serve half on one side of
Top with 2 zucchini pancakes on the other side of the sizzler plate.
Add some buttered vegetables and one baked potato on the other side of the sizzler plate.
Repeat with the remaining ingredients on the other sizzler plate to make another sizzler.
Pour the oil-water mixture on the sides of the cast iron plates for a sizzling effect.
Serve immediately.

Kand Aur Shimla Mirch

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 4 servings
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Ingredients

1 1/2 cups kand , boiled and cubed
1 cup capsicum , cubed
1 tsp roasted cumin (jeera) powder
2 tbsp melted butter
salt to taste

For Serving

1/2 tsp chilli powder
1 to 2 tsp lemon juice
spring onion and curd dip

Method

Combine all the ingredients in a bowl and mix well.
Alternatively, thread the kand and capsicum onto skewers alternatively and grill them over a charcoal or electric barbeque till they are lightly browned.
Sprinkle with the chilli powder and lemon juice.
Serve hot with the spring onion and curd dip.

Lebanese Sizzler

Preparation Time: 20 mins.
Cooking Time: 45 mins.
Makes 2 sizzlers.
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Ingredients


For the bean and spinach rice

2 cups steamed rice
2 cloves of garlic (lehsun), grated
1 green chilli, finely chopped
1 cup finely chopped spinach (palak)
1/4 cup rajma (kidney beans), boiled and cooked
1/2 tsp roasted cumin seeds (jeera) powder
1 tbsp oil
salt to taste

For the vegetables in hot sauce

2 cups boiled mixed vegetables
4 large tomatoes, blanched and peeled
2 tsp chilli powder
3 cloves of garlic (lehsun)
1/4 cup finely chopped spring onions
1/2 cup finely chopped spring onion greens
1/2 tsp roasted cumin seeds (jeera) powder
2 tbsp tomato ketchup
1 tbsp oil
salt to taste

For the felafel

1 cup soaked kabuli chana (white chick peas)
1/4 cup chopped coriander (dhania)
1/4 cup chopped parsley
1/2 cup mint leaves (phudina), chopped
1 to 2 green chillies, chopped
2 cloves of garlic (lehsun), chopped
1/2 tsp roasted cumin seeds (jeera) powder
salt to taste

Other ingredients

oil for deep-frying
2 tbsp oil mixed with ½ cup water

Method

For the bean and spinach rice

Heat the oil in a pan, add the garlic and green chilli and sauté for a few seconds.
Add the spinach, kidney beans and salt and sauté for 3 to 4 minutes.
Add the rice and cumin seed powder and toss well. Keep aside.

For the vegetables in hot sauce

Blend the tomatoes, chilli powder and garlic to a smooth pureé in a blender.
Heat the oil in a pan, add the spring onion whites and sauté till they turn translucent.
Add the puréed tomatoes, cumin seed powder, tomato ketchup and salt and cook till the oil has separated from the sauce.
Add the vegetables and simmer for another 2 to 3 minutes.
Add the spring onion greens and mix well. Keep aside.

For the felafel

Drain the Kabuli chana. Grind all the ingredients in a blender without using any water to make a coarse paste.
Divide the mixture into 4 equal portions and shape each portion into a flat patty.
Deep fry the patties in hot oil over a medium flame till they are golden brown in colour.
Drain on absorbent paper and keep aside.

How to proceed

Heat 2 sizzler plates over an open flame till they are red hot. Then place them on their respective wooden trays.
Arrange half of the bean and spinach rice on a hot sizzler plate.
Pour half the vegetables in hot sauce over.
Place 2 felafels on one side of the sizzler plate.
Repeat with the remaining ingredients on the other sizzler plate to make one more sizzler.
Pour the oil-water mixture over the cast iron plates for a sizzling effect.
Serve immediately.