Paneer Tikka Sizzler

As much we both love sizzlers, more than that Paneer Tikkas. What else can be best when there is a combination of both, a real treat, right?

This Sizzler is normally accompanied by Makhni Sauce, which I skipped as I thought to surprise Ashu with dinner when he is back from his MBA classes but he came back early that day, not giving me enough time to prepare it. But even then we loved it!

Let's collect the ingredients for Paneer Tikkas:

1½ cups paneer (Indian cottage cheese), cut into square pieces

½ cup Onions, cut into thick wedges

½ cup Capsicum, cut into pieces

½ cup Pineapple, cut into pieces

½ cup thick curd

½ teaspoon Gram flour (besan)

1 tsp Ginger paste

1 tsp Garlic paste

2 tsp Chili Powder

1 tsp Tandoori masala

½ tsp dried fenugreek leaves (kasuri methi)

½ tsp Garam Masala

2 tsp Oil

Salt to taste

Let's collect ingredients for Yellow Rice:

1 cup long grained rice (I used Basmati)

½ tsp Cumin seeds

1" stick Cinnamon

2 Cloves

1 bay leaf
¼ tsp Turmeric Powder
1 tablespoon Oil

Salt to taste

Let's collect the ingredients for Stuffed Capsicum:

1 potato, boiled and mashed

1 tsp Chili powder

½ tsp Turmeric powder

½ tsp sugar

½ tsp Garam Masala

2 tsp Coriander, chopped

¼ cup corn kernels, boiled

¼ cup Green Peas, boiled

Salt to taste

Let's grill the Paneer Tikkas first:
1. Combine curd, gram flour, ginger-garlic paste, chili powder, fenugreek leaves, garam masala, Tandoori masala, salt and 1 tablespoon of oil and mix well to prepare a marinade.

2. Add the Paneer, onions, Pineapple and capsicum pieces to it coat well and keep aside for 15 minutes.

3. Arrange them on skewer sticks.

4. Place them in already heated oven on 200 C for about 30 mins or till the brown spots starts appearing.

Let's cook yellow rice:

1. Clean, wash and soak the rice for 10 minutes. Drain and keep aside.

2. Heat the oil in a heavy bottomed pan, add the cumin seeds, cloves and bay leaf and stir.

3. When the seeds crackle, add the rice, turmeric powder and salt and sauté for 2 minutes.

4. Add 2 cups of hot water. Cover and cook over a slow flame for 10 to 15 minutes till the rice is cooked. Keep aside.

Let's stuff the capsicum next:

1. Cut the capsicum into halve horizontally, ( i made a zigzag pattern on the edge) scoop out the seeds to create an empty shell.

2. Parboil the capsicum in salted water, drain and keep aside.

3. Combine all rest of the ingredients well, leaving some corn and peas apart to decorate it with.

4. Fill this mixture in the capsicum halves, top it with corn and peas we kept aside and keep aside till required.

Let's assemble the Paneer Tikka Sizzler :

1. Heat sizzler plate over an open flame till they are red hot and place them on their respective wooden trays.

2. Arrange half the warm yellow rice in the centre of cast iron plate.

3. Place one stuffed capsicum on one side of each sizzler plate and some french fries on other side.

4. Top with 2 skewers of the Paneer Tikkas.

5. Pour the oil-water mixture over the cast iron plates for a sizzling effect.

6. Serve immediately with the makhani sauce or whatever you want to serve with like i did with just plain curd raita !

Indi-Italian Fusion Sizzler

I was missing my favourite sizzlers from Cafe Upper Crust.
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
chilli flakes
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.

Add some buttered vegetables on one side of sizzler.

Pour the oil-water mixture on the sides of the cast iron plates for a sizzling effect.

Serve immediately.