Vegetables Sizzler in Black Pepper Sauce

One thing good about sizzlers is that the food is steaming hot till the last spoon. Second thing is the novelty of the sizzling plate that comes shooshing on your table like a steam engine parking on your space, the smoke from the plate blinding you, the colorful combination of different assorted vegetables and that slurpy sauce make it even more exotic. More-over it’s a complete meal by itself and one plateful should suffice for nutrients required to go all day.

No wonder, sizzler can be made of the combination of your choice and there is no rule as such that it has to be made in a particular way. You can neatly arrange all the ingredients side by side or you can place them piled up one by one, the main taste is in the sauce that you pour over it and there are various types of sauces that you could experiment with to give your dish different flavors each time.

Ingredients that I used

1 cup rice

For sauce

1 tsp olive oil

2 pods garlic (grated)

2 medium spring onions (chopped)

2 green chilies (cut slant-wise)

1 vegetable cube

2-3 basil leaves

1 tbsp chopped celery

1 tbsp pepper sauce

1 tsp corn flour

For stir fry vegetables

1 tbsp olive oil

200 grams mushrooms (diced)

1 medium carrot (diced slant-wise)

1 medium capsicum (diced)

3-4 Paksoi leaves (chopped)

1 tsp crushed black pepper

Salt to taste

During arrangement

5-6 Cabbage leaves

1 tsp vinegar

Now ready to cook:

Step 1

Steam 1 cup of rice adding salt and oil.

 Step 2

Keep the plate for heating for 20 minutes.

 Step 3

Make sauce

1.     Stir fry garlic in I tsp of olive oil,

2.     Add spring onions, green chilies, add 1 cup of water, vegetable cube, basil leaves, celery leaves, black pepper sauce,

3.     Let it cook for ten minutes,

4.     Add 1 tsp corn flour in ½ cup water,

5.     Stir till the sauce gets thick,

6.     Keep it aside

Step 4

Stir fry vegetables

1.     Stir fry garlic in 1 tbsp of olive oil,

2.     Add mushrooms and carrot,

3.     Mix and add capsicum, green chilies, Paksoi leave,

4.     Sprinkle crushed black pepper and salt on it.

Step 5

Arranging the sizzling plate

1.     Transfer the hot sizzler plate on a wooden base,(from step 2)

2.     Arrange cabbage leaflets on the plate,

3.     Add the layer of white steam rice,(from step 1)

4.     Add the layer of stir fried vegetables  (from step 4)

5.     Pour the sauce on the top (from step 3)

Step 6

Dissolve 1 tsp of vinegar in 1 tsp of water and pour on it for sizzling effect.

Vegetarian Noodle Soup

Nothing is more satisfying than the bowl of soup especially on a day when I am too confused to cook anything else

For me, soup is not just ripping off the packet of Maggi, (or any other soup packets like Wai-Wai or Mama), and cooking as instructed on the wrapper.

 Nah! I make it into a full meal, more appetizing and more nutritious.

 On one flame I have water boiling with the ingredients like oil, red chillie powder and dehydrated vegetables, that were included in the noodles packet.

 I have another pan on a high flame where I stir fry garlic, dried red chillies, green/red/yellow pepper, carrots, mushrooms, baby corn, onions, etc

 Just for a minute I stir fry all the fresh vegetables on a high flame till the aroma sizzles me and then off they go, dumped into the clear soup.

 I squeeze out the lime juice, add chilly sauce and mushroom sauce and taste a spoonful to check if it's okay.

 When I am ready to eat, I take a clean bowl, empty the noodles from the packet, pour the hot soup over it and garnish it will basil leaves.

 So while contestants are busy producing innovative dishes on Master Chef, here I am savoring my noodle soup, and not drooling a wee bit while watching that colorful and fancy cuisine.

 Other foodies are also making innovative dishes and sharing their recipes with Master Chef India, should be interesting I am sure!