If one has lived in Ahmedabad, India, will know this place, a very popular joint amongst collegians.
I just loved sizzlers over there and my craving for the same lead me towards preparing this one.
One thing that i have realised it over the time here is, more i cook more i can imagine a taste looking at ingredients and also more i come closer to recreating a taste from my memory. After some Googling, some experimental visualisation i came up with this.
We simply loved it, one of the yummiest treats.
Let's collect ingredients for Veg pancakes :
1 cup potato, boiled and mashed
½ cup Cauliflower, grated
½ cup carrot, grated
½ cup cottage cheese (paneer), grated
2 to 3 tablespoons corn meal
3 to 4 tablespoon Bread crumbs
1 teaspoon butter
1 tablespoon chilly paste
salt , pepper, sugar to taste
Let's prepare Veg. pancakes :
Combine all the ingredients together except the butter and shape into pancakes, approx 75 mm. (3") in diameter.
Cook over a medium flame on a non-stick griddle (tava) using a little butter, till both sides are golden brown. Keep aside.
Let's collect ingredients for Tangy Sauce :
1 cup vegetable stock ( I used 1 ready made veg stock tablet available )
1 teaspoon green chili paste
1 teaspoon ginger paste
¼ cup brown vinegar
¼ cup sugar
¾ cup water
2 tablespoons corn flour
1 tablespoon soya sauce
1 tablespoon chili sauce
¼ cup Tomato puree
2-3 tablespoon Tomato ketchup
Let's prepare Tangy Sauce :
Combine all the ingredients for the sauce in a pan, mix well and bring to a boil. Cook until the sauce is thick. Keep aside.
Let's collect ingredients for the buttered vegetables :
½ cup carrots, peeled and cubed
½ cup potatoes, peeled and cubed
½ cup cauliflower
1½ teaspoons butter
salt, pepper, cayenne pepper to taste
Let's prepare the buttered vegetables :
Parboil all the vegetables and immerse them in cold water.
Heat the butter in a pan, add the vegetables, salt and pepper and toss for a few seconds. Keep aside.
Let's collect ingredients for penne Pasta :
2 cups penne pasta, cooked
½ cup onions, sliced
½ cup green bell pepper, sliced
¼ cup tined pineapple cubes
4 cloves garlic, sliced
3 tablespoons cream
2 tablespoons oil
Salt to taste
2 tablespoon tangy sauce
Let's prepare Pasta :
Heat the oil in a pan, add onions and garlic.
Add sliced green bell peppers and pineapple cubes and toss.
Add 2 spoons tangy sauce and mix well. Add salt, pepper and cream. Mix well.
Simmer for 2 to 3 minutes and adjust the seasoning. Keep hot.Just before serving, toss the pasta in this sauce and mix well.
Let's assemble the Sizzler :
Heat sizzler plate over an open flame till they are red hot. Place them on their respective wooden trays. ( I have induction stove, so heated it in oven )
Put a few cabbage leaves on cast iron plate as first layer covering iron surface.
Spread Pasta over cabbage leaves. Top with 2 veg pancakes on sizzler plate.
Top it with tangy sauce.