When you are happy and you know it…Make a Sizzler!

When you are happy and you know it…Make a Sizzler!

When you are happy and you know it…And you really want to Show it

When you are happy and you know it…Make a Sizzler!

How I love making sizzler! One of the easiest techniques in the kitchen world. Make couple of different veggies, rice or noodles and serve on a hot sizzler plate. I am also in love with veggie tikka, a hit dish for many vegetarians.  This time I blended my love for tikka and sizzler and here I present – Stuffed Paneer Tikka and Potatoes with grilled mushrooms, peppers served with Cumin Rice and Tikka gravy on a sizzling plate.

Here is a quick recipe –

Vegetables –

1 inch cut – Paneer & Capsicums of your choice (1 Bowl)

Button Mushrooms (250 gms)

4 Medium Skinned Boiled Potatoes

Chutney for Stuffing –

For Marination –

Add 1 TSP of each – gram flour, carom and fennel seeds, ginger garlic paste, red chilli powder, cumin powder, ginger powder, kasoori methi, garam masala, tandoori masala, a pinch of turmeric, salt and 1 Tbsp of chopped mint and coriander. You can add a little extra tandoori masala for an extra kick and balance other spices according to your taste and spice level.

• Now stuff mint chutney in two thick slices of paneer. Be careful to cut paneer in big chunks to avoid breakage. 
• Slide paneer gently into marination. Add Peppers and mushrooms. (You can add sliced onions too).
• Marinate at least 5 hours before grilling. I usually marinate during lunch time so that the flavours seep in by the evening

Jeera Rice –

Heat 1 Tbsp Oil in a pan and 1 Tbsp of cumin seeds, 2 slit green chillies, salt to taste, 1 cup of boiled rice and mix well.

Onion Tomato Gravy –

• Heat 2 Tbsp of oil in a pan, add 1 tsp of cumin seeds, paste of two onions, salt and turmeric.
• Saute well. Add paste of two tomatoes and add 1 tsp of each – garam masala, red chilli powder, tandoori masala and dhania-jeera powder. Add a lil water.
• Once the gravy oozes oil, add the remaining yoghurt marination to it and saute well on high heat for the rich texture. Cook for 2 minutes and your tikka gravy is ready.

Stuffed Potatoes –

• Scoop the inner portion of potatoes.
• Add grated paneer, salt and any masalas of your choice to the potato mash (I added tandoori masala, cumin powder and red chilli powder)
• Mix well and stuff them fine to the potatoes.
• Press well and add grated cheese on top of the potatoes.
• Bake them in oven for 15 minutes

Grilling Time –

• Stuff the veggies in skewers and grill paneer, mushrooms and peppers either in oven or on gas. Both give their own grilled flavour. Make sure it is little charred to get that perfect smokey flavour

Assembling –

• Heat the sizzler plate on gas. Once it is hot, add a bed of cabbage leaves (optional) and assemble all veggies, jeera rice and tikka gravy.
• For more sizzling effect, drizzle oil-water mixture on the sides of the plate
• Serve quickly.

P.S – A little lengthy procedure for sure, but I assure you, once its ready you can’t stop praising yourself to prepare this wonderful Indian Dish!