Ingredients vegetarian 2 servings

1 Carrot 2 Potato A few Cauliflower florets 1 Capsicum (Bell Pepper) 5-6 Frenchbeans 2 Medium Onions 2 Tomatoes 2 slices of Pineapple 3 Apple 1 bunch green Coriander 1/2 tsp Red chilli powder 2 tsp Black salt salt to taste 2 tbsp. Tomato ketchup 2 tbsp Oil

Directions

1. Wash all the vegetables nicely in chilled water to retain its freshness.
2. Julienne carrot, potatoes, french beans, capsicum. Dice pineapple, apple, and onions. Keep aside.
3. Boil caroot, potatoes, french beans and cauliflower florets all till half done.
4. Heat oil in a wok and saute onions for till it turns translucent. Add capsicum and tomatoes, then all the pre boiled vegetables.
5. Toss lightly and add pineapple, apple and add the dry masalas and the tomatoe sauce. Careful you must not break the vegs.
6. For serving, heat a tawa and lay one cabbage leaf and pour the vegetables mixture on top of the leaf. Add a spoon of butter just before serving to bring the sizzle, smoke and aroma. This is surely going to click to your guests.

A grilled chicken breast or bone less mutton pieces well fried,or even fish well fried or boiled will enhance the sizzler taste.

Comments

devika

really mouth watering dish.......

Harsh Tripathi

Excellent dish. It turned out very good. For sizzle use chilled butter.

geetika

ue sizzler recipe was awesum mah guest was delightful after tasteing such a wonder ful dish

manisha naran

it's a very good recepie.I think to keep it hot for long time,dont put cabbage leaves because cabbage can take that heat away and make it cold faster.

ashok kumar

In restaurents, the sizzler tray sizzles for quite some time whereas at home sizzling stops within a short time. Any particular trick ?