I am fond of vegetarian sizzlers whenever we eat out. Never tried it at home. Thanks to my #Foodiemonday #bloghop group who suggested this week’s theme as “Sizzlers” for the 20th week.I was worried initially as i did not have a sizzler plate at home.Could not find one too.But Yes I had a copper bottom plate which worked fine. I hope you will like it too.
I would like to feature another blogger friend of mine Waagmi Soni who is an excellent blogger and has some scrumptious recipes on her blog.She blogs at Cookingisfunn.blogspot.qa. Check it out.
Let me share this Sizzler recipe of mine.It is totally lipsmacking and worth a try.
Recipe for Aachari Vegetables and Quinoa Sizzler:
Broccoli Florets -6 Pcs (Blanched)
Beans -8 (Cut into 1″Pcs and blanched)
Button Mushrooms-10 (halved)
Baby Corn – 8 (Cut into 1/2 “Pcs )
Green Bell Pepper-1/2 (Cut into big pcs)
Yellow Bell Pepper-1/2 (Cut into big Pcs)
Red Bell Pepper-1/2 (Cut into big Pcs)
1/2 Cup Cooked Quinoa
3 Tsp Aachari Masala
1/2 Tsp Chaat Masala
1/2 Tsp Kitchen King Masala
3 Tbsp Thick Curd
5 Garlic pods finely chopped
Paneer -10 Cubes
Salt to taste
Sizzler Plate / Heavy Copper Bottom plate
Oil 1 Tsp
Marinate Paneer, baby corn, bell peppers, mushroom with thick curd, aachari masala, chaat masala and kitchen king masala and keep it aside for 20 mins.
Blanch Broccoli and beans and keep it aside. Heat oil in a wok. Add the chopped garlic and roast it for few seconds. Removed 1/2 tsp of roasted garlic and keep it aside for garnishing.Add the marinated vegetables and roast for 10 mins on high flame.Add salt to taste. The moisture is not fully evaporated as i need some gravy for the sizzling effect.I like it crunchy so i have not cooked it fully.Add a few pcs of broccoli and beans too. Add cooked Quinoa and mix well.
Heat the sizzler plates to very hot. Add these veggies,with a little gravy to increase the sizzling effect. Garnish with fried garlic, blanched broccoli and beans.