Cubed Paneer & Veg Sizzler Recipe
Cubed Paneer & Veg Sizzler is simply by far the most delicious dish that I have had. This dish is a perfect appetizer for your dinner parties! I am sure you will your guests will love the Cubed Paneer & Veg Sizzler!
Summary
Main IngredientVegetable
Ingredients
100 gms paneer cut into 1/2" cubes
6 mushrooms cut into halves
1 small onion cut into 4 pieces and separated
1 carrot cut into small cubes and boiled
1/2 capsicum cut into 1/2" pieces,
1 slice of tinned pineapple cut into small pieces
1/2 tsp salt and
1/2 tsp freshly crushed pepper, or to taste
2 tbsp oil
SAUCE
2 tbsp oil
6-7 flakes garlic crushed
2 green chillies deseeded & chopped finely
1/2 tbsp soya sauce
A few drops tabasco or capsico sauce
1 tbsp red chilli sauce
3 tbsp tomato ketchup
1 tbsp vinegar
1/4 tsp pepper and 1/2 tsp salt or to taste
2 level tbsp cornflour dissolved in 1/2 cups water
TO SERVE
2 tbsp butter a sizzler plate
Rice boiled with salt and lemon juice
Directions
Heat 2 tbsp oil in a non stick pan or kadhai.
Add mushrooms.
Saute till light brown and dry.
Add onion.
Saute for 2 minutes.
Add carrots.
Stir for 1-2 minutes.
Add capsicum, pineapple and paneer.
Add salt and freshly crushed pepper.
Cook for 1 minute.
Remove all vegetables and paneer from the kadhai and keep aside.
To prepare the sauce, heat 2 tbsp oil in a clean kadhai.
Reduce heat.
Add garlic and green chillies.
Stir for a few seconds on low heat till garlic just changes colour.
Remove from fire.
Add all sauces and vinegar.
Cook on slow fire for a few seconds.
Add salt and pepper to taste.
Add cornflour paste, stirring continuously till a sauce is ready.
Add vegetables and paneer.
Cook for 1 minute on low heat.
To serve, remove the iron sizzler plate from the wooden base.
Heat the iron plate by keeping it directly on the flame.
Reduce heat and let the iron plate be on fire while it is being filled.
Put 2-3 tbsp water in the wooden base and scatter 1 tbsp butter cut into pieces on the wooden base.
Keep wooden base aside.
When the iron plate is heated, scatter 1 tbsp butter here and there.
Place 2-3 cabbage leaves on the plate and arrange rice on it.
Leave on slow flame for 2 minutes for the rice to get heated.
Put the hot vegetables in sauce in the centre portion of the rice.
When the hot sauce falls on the hot plate, it sizzles.
With the help of a firm pair of tongs (sansi), place the iron plate on the on the wooden tray.
Add mushrooms.
Saute till light brown and dry.
Add onion.
Saute for 2 minutes.
Add carrots.
Stir for 1-2 minutes.
Add capsicum, pineapple and paneer.
Add salt and freshly crushed pepper.
Cook for 1 minute.
Remove all vegetables and paneer from the kadhai and keep aside.
To prepare the sauce, heat 2 tbsp oil in a clean kadhai.
Reduce heat.
Add garlic and green chillies.
Stir for a few seconds on low heat till garlic just changes colour.
Remove from fire.
Add all sauces and vinegar.
Cook on slow fire for a few seconds.
Add salt and pepper to taste.
Add cornflour paste, stirring continuously till a sauce is ready.
Add vegetables and paneer.
Cook for 1 minute on low heat.
To serve, remove the iron sizzler plate from the wooden base.
Heat the iron plate by keeping it directly on the flame.
Reduce heat and let the iron plate be on fire while it is being filled.
Put 2-3 tbsp water in the wooden base and scatter 1 tbsp butter cut into pieces on the wooden base.
Keep wooden base aside.
When the iron plate is heated, scatter 1 tbsp butter here and there.
Place 2-3 cabbage leaves on the plate and arrange rice on it.
Leave on slow flame for 2 minutes for the rice to get heated.
Put the hot vegetables in sauce in the centre portion of the rice.
When the hot sauce falls on the hot plate, it sizzles.
With the help of a firm pair of tongs (sansi), place the iron plate on the on the wooden tray.
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