Continental Sizzler

Preparation Time: 30 mins
Cooking Time: 45 mins
Makes 2 servings
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Ingredients

For The Tomato Cream Sauce
1 1/2 cups blanched and finely chopped tomatoes
1/4 cup chopped onions
1 tbsp chopped garlic (lehsun)
1/2 cup red wine (optional)
1 tsp dry red chilli flakes (paprika)
2 tbsp tomato puree
4 tbsp fresh cream
2 tbsp olive oil
salt to taste

For The Buttered Rice

2 cups cooked rice (chawal)
1/2 cup finely chopped onions
1 tbsp butter
1 tbsp chopped parsley
salt to taste

For The Cheese Corn Balls

3/4 cup sweet corn kernels (makai ke dane) , boiled and crushed
2 tbsp plain flour (maida)
1/2 cup milk
1 tbsp chopped celery
1 to 2 green chillies , chopped
4 tbsp grated processed cheese
2 tbsp butter
salt to taste

Other Ingredients (for The Cheese Corn Balls)

1/4 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

1 cup thinly sliced onions
1 cup boiled mixed vegetables
1 1/2 tbsp butter
salt and to taste

Other Ingredients

1 tbsp oil mixed with 1 tablespoon

Method

For the tomato cream sauce
Heat the olive oil, add the garlic and onions and sauté for 1 minute.
Add the tomatoes and wine and cook till the sauce thickens.
Add the chilli flakes, tomato purée, salt and ½ cup of water and bring to a boil.
Add the cream. Mix well and keep aside.

For the buttered rice

Heat the butter in a pan, add the onions and sauté for 2 minutes.
Add the rice, parsley and salt and toss well.
Keep aside.

For the cheese corn balls

Melt the butter in a pan, add the flour and cook for 1 minute.
Add the milk and keep stirring till the mixture becomes very thick and leaves the sides of the pan. Cool completely.
Add the crushed corn, celery, green chillies, cheese and salt and mix well.
Divide the mixture into 8 equal portions. Shape into even sized balls.
Mix ¼ cup of flour with water to make a thin paste. Dip the corn balls into the paste. Roll into breadcrumbs. Keep refrigerated.
When you want to serve, deep fry them in oil till they are golden brown. Drain and keep aside.

For the glazed vegetables

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.
Add the vegetables and sauté them over a slow flame for 4 to 7 minutes.
Add salt and pepper, mix well 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.
Place half the cheese corn balls on one side of a hot sizzler plate.
Place half of the buttered rice in the centre of the plate.
Top with half the tomato cream sauce and place the caramelized vegetables and onions on the other side.
Repeat with the remaining ingredients to make one more sizzler.
Pour the oil-water mixture on the sides the cast iron plates for a sizzling effect.
Serve immediately.