Monday, April 20, 2009

Vegetable Sizzlers and Salads

A sizzler is made on either clay or iron plates, they are heated and various different cooked foods are placed on it and when it starts to sizzle it is ready to be served. It is a good winter dish to have, as it remains hot for a long time. This is my first vegetarian sizzler that I tried making and it was a sucess. Each of the individual dishes used in this recipe can be eaten as part of a meal also. So in effect in this one recipe I am giving you nine different recipes

Vegetable Sizzler
There are many different varieties of vegetarian sizzler, it can be done with boiled vegetables, or using themes like making a Chinese version or a Indian Version like rice and curries. It does not always have to be just pasta, rice and salad.
Don’t be put off making this dish because it contains nine different items. The Dishes themselves do not take too long to make and if you organise yourself and utilise the time properly, you’ll be able to manage it without any problems.

Potato Stuffed with Vegetable Gratin:

1 kg medium sized potatoes.

For Vegetable Gratin:
11/2 cup diced boiled vegetables(carrot, beans, corn, peas),
1 cup cheese sauce
1/2 cup scooped out potatoes,
salt and pepper


  • Boil 1 kg potatoes in pressure cooker

  • Peel off the skin cut into halves and scoop out the middle. Brush with butter. sprinkle salt and pepper.

  • fill then with vegetable gratin

  • Top them with grated cheese and bake in oven at 180 c for 20 mins.

    • For the Veg Gratin:

    • Add the cheese sauce to boiled vegetables, also mix scooped out potatoes after smashing it.
    • Add salt and pepper as per taste.
    • Mix well.

      For the Cheese Sauce:

      • Melt 1 tbsp of butter, add 1 tbsp of maida mix well till the raw smell is gone. Then add 1 cup of cold milk.

      • Cook till the sauce boils and get thick consistency.

      • Remove from the heat, add salt and pepper as per taste and 1/4 cup of grated cheese.

      Vegetable A-La Kiev Cutlet :

      ½ kg potatoes,
      1 cup peas
      2 carrots
      15 beans
      ½ tsp black pepper
      1 tbsp Worcestershire sauce (or 1/2 tbsp of soy sauce and vinegar)
      ¼ cup Dhania patta or coriander leaves
      Salt to taste
      1 Green chillies
      Butter, cheese, Maida and Bread crumbs.


      • Boil the potatoes in salted water, peel and mash them while hot.

      • Separately boil peas, carrot and beans in salted water, drain, and squeeze and chop them finely.

      • Add mashed potatoes, pepper, Worcestershire sauce, dhania patta(coriander leaves),chilies and salt to taste. Mix and mash properly.

      • Divide into 12 parts. Fill each part with ¼ inch cube of butter rolled in grated cheese.
      • Make a conical shape in form of a cutlet. Dip in Maida batter and roll in bread crumbs.

    • Deep fry them till golden brown.

    • Or you can shallow fry it with out using the Maida batter just roll in bread crumbs and shallow fry it with little oil in the pan.

    For the Maida Batter:

    • Mix 2 tbsp of Maida, ¼ cup of water, ¼ tsp salt and stir it well.

    • In semi soft cube size butter roll the grated cheese and set in the fridge for 10-15 mins.

    Stuffed Tomatoes:


    1 Kg Tomatoes
    1 tbsp butter
    1 onion chopped finely
    1 capsicum chopped finely
    ½ cup cooked basmati rice
    ½ cup cooked peas
    Salt and pepper
    ½ cup cream
    ¼ cup grated cheese.


    • Cut the tomatoes from bottom and scoop out the middle.

    • Fill with the stuffing.

    • Bake them for 10 mins in oven at medium heat.

    For stuffing:

    • Melt the butter, add onions, capsicum.

    • Stir till they are light golden brown, then add cooked rice , cooked peas.

    • Add salt and pepper

    • Keep stirring for 2-3 mins, add cream and grated cheese.

    Note: While adding rice and masala turn off the gas.

    Supreme Bake:


    2 cups boiled elbow macaroni pasta
    1 cup boiled corn
    1 tbsp butter
    1 small onion finely chopped
    1 capsicum finely chopped
    2 tbsp capsico sauce (chilli sauce)
    ½ tsp ajinomoto (optional)
    1 cup cheese sauce
    2 bread slices
    ¼ cup grated cheese.


    • Melt the butter ,add onions, capsicum, fry till translucent.

    • Add boiled Macroni, boiled corn, capsico sauce, ajinomoto, cheese sauce. Stir and mix properly.

    • Place in a greased baking dish, cover with cheesy crumbs.

    • Bake in the pre-heated 200c oven for 20-25 mins.

    For the Cheese Sauce:

    • Melt 1 tbsp of butter, add 1 tbsp of maida mix well till the raw smell is gone. Then add 1 cup of cold milk.

    • Cook till the sauce boils and get thick consistency.

    • Remove from the heat, add salt and pepper as per taste and 1/4 cup of grated cheese.

    For the Topping:

    • Mix bread slices with grated cheese in the mixie to form a cheesy bread crumbs.

    Mushroom Sauce:


    1 tbsp butter
    1 small onion finely chopped
    1 cup button mushroom finely chopped
    1 tbsp of Maida
    1 tbsp soya sauce
    1 tbsp vinegar
    A pinch of ajinomoto
    ¼ cup cream
    Salt and pepper


    • Melt butter, add onions fry till it is light golden in color

    • Add chopped button mushrooms till it is soft

    • Add maida fry the raw smell is gone

    • Then add 1 1/2 cup of water, salt and pepper to taste, soya sauce, vinegar and ajinomoto.

    • Cook while stirring continously till the sauce comes to a boils and starts to get thick.

    • Finally add cream.

    Note: If the sauce is not thick then add cornflour paste (1/2 tbsp of cornflour and 3 tbsp of water). and to give more flavour to the sauce you can also add Maggi masala.

    Macroni Salad:


    2 cups boiled macaroni
    1 onion
    1 capsicum
    ¼ cabbages
    2 tomatoes
    1 carrot
    1 green chillies
    1 tbsp dhania patta(coriander leaves)
    2 tbsp vinegar
    2 tbsp tomato sauce(ketchup)
    2 tbsp of oil
    ½ tsp sugar
    2 tbsp capsico sauce (chilli sauce)
    Salt and pepper


    • Cut the vegetables(carrot, cabbage, tomatoes,onion,green chillie in julienne style(long thin strips)) and refrigerate for 1 hour.

    • Place the above vegetables in a bowl and pour vinegar, tomato sauce, oil, capsico sauce , sugar,salt and pepper as per taste.

    • Add dhania patta and mix well

    • Serve immediately

    Note: You can make the salad ahead of time just add the dressing when your serving.

    Fatush Salad:


    1 Cucumber
    2 tomatoes
    1 capsicum
    2 radish
    1 onion
    2 tbsp Dhania patta (coriander leaves)
    2 tbsp chat masala
    1 tbsp lemon juice
    2 tbsp oil
    1 cup fried bread cubes or paneer
    1 tsp sugar
    Salt and pepper


    • Cut the cucumber, tomatoes, capsicum, radish, onion into small cube shape and store it in refrigerator.

    • Mix all the Vegetables add lemon juice, oil chat masala, bread cubes or paneer.

    • Sprinkle salt and pepper as per taste, sugar and mix it well.

    • Garnish with Dhania patta(corainder leaves).

    Herb-Roasted Oven Fries:


    2-2 1/2 pounds baking potatoes
    4 cloves garlic, smashed
    3 tablespoons extra virgin olive oil (EVOO)
    2 rosemary sprigs, leaves removed and finely chopped
    Salt and freshly ground black pepper


    • Pre-heat the oven to 425ºF.

    • Cut the potatoes in half lengthwise. Then cut each half into 4-5 long wedges, depending on how big the potatoes are.

    • Place the potato wedges and garlic on a cookie sheet. Drizzle with about three tablespoons of EVOO and toss to coat.

    • Season the potatoes with rosemary, salt and pepper and roast them for about 25 minutes, until potatoes are brown and tender.

    • Flip the potatoes and continue to roast for about 10 minutes, or until cooked through.

    Mexican Rice:


    1 cup cooked rice
    1 onion finely chopped
    4 tbsp of oil
    1 capsicum finely chopped
    rajma (Soak and boil the rajma)
    ½ cup boiled corn
    1 tsp red chilli powder
    2 tbsp soy sauce
    1/3 cup paneer
    Salt as per taste


    • Heat oil in the pan add onions

    • Add capsicum, corn, cabbage, rajma and paneer.

    • Add red chilli powder, 2 tbsp soya sauce and salt per taste.

    • Finally add the cooked rice amd mix it well.

    • Garnish with Spring onions.

    Pasta with Tomato Sauce:


    1/2 box short cut pasta, such as penne, strozzapretti or casarecci (8 ounces)
    2 large or 4 medium tomatoes (about 2 pounds), seeded and chopped
    10 basil leaves, torn
    5 sprigs tarragon, leaves removed and chopped
    Salt and freshly ground black pepper
    1/2 large garlic clove, grated
    2 tbsp extra virgin olive oil (EVOO)
    Grated pepper jack cheese (or use any cheese)


    • Place a large pot of water over high heat and bring to a boil.

    • Once the water is boiling, add a generous amount of salt and the pasta and cook until al dente according to package directions. Reserve about one cup of the starchy cooking water and drain the pasta.

    • While the pasta is cooking, Heat oil in the pan add garlic, tomato sauce, basil, tarragon, salt and pepper. Cook it well till tomato sauce is cooked..

    • Add cooked pasta to the pan and add the reserved pasta water to create a thick sauce.

    • Add the grated cheese and serve hot.



      Sizzler Platter
      Mushroom Sauce
      Cabbage leaves/Salad leaves


      • Place the sizzler plate on the gas or a burner for 20 mins and then turn off the gas.

      • While the plate is hot place the cabbage leaves/salad leaves on the plate.

      • Place 1 tsp of butter and ice cubes below the cabbage leaf for the sizzling effect.

      • Keep the prepared items decoratively on top of the leaves.

      • Pour on top mushroom sauce and melted butter and Serve hot.


      Pavithra said...

      wow that is so many ...looking gorgeous ..Love to have all at a time..Good blog

      Athika said...

      Thanks Pavitra.

      VC said...

      Wonderful, wonderful! Really enjoyed going through every recipe and I'm going to try them one by one - starting today with the Vegetable Kiev. Thanks a lot!

      Danny said...

      Yummy.. Nice recipes.. thanks for sharing them..