how to make eatery-style veg sizzler with sauce?
Veg Sizzlers are a favourite with Indians, as they come with sizzler plates, with tikkis, rice, stir-fried vegetables, French fries, and top-notch grill sauce. Veg Sizzlers are a total feast and more frequently than not beautiful solid as well. This veg sizzler is one of those formulas that are truly basic to make at domestic. Do attempt it this season!
Preparation Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
INGREDIENTS FOR Veg Sizzler
For Rice :
- 2 tbsp oil
- 2 chopped green chilli
- ¼ cup chopped green capsicum
- ¼ cup chopped carrot
- ¼ boiled sweet corn
- ¼ cup chopped green beans
- Salt to taste
- ½ tsp black pepper
- 1.5 cup rice
- 1 tbsp spring onion
For Vegetable aloo tikki :
- 2 cups boiled and squashed potatoes
- ¾ cup soaked poha
- 2 tbsp rice flour
- Salt to taste
- 1 tsp red chilli powder
- ½ cup chopped carrot
- ½ cup chopped capsicum
- ½ tsp black pepper powder
- 1 tsp chaat masala
- Oil for frying
For the Barbecue sauce :
- ¾ cup tomato ketchup
- ½ tbsp soya sauce
- ½ tsp mustard powder
- ½ tsp cumin powder
- ½ tbsp red chilli powder
- 1 tsp butter
- Some oil
- ½ tsp ginger paste
- ½ tsp garlic paste
- ½ cup chopped onion
- ¼ cup jaggery
- Water to dissolve jaggery
- ¼ cup vinegar
For Vegetable stir fry :
- 1 tsp butter
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- ½ cup green capsicum
- ½ cup carrot slices
- ½ cup baby corn slices
- ½ cup green beans
- ½ cup red capsicum
- Salt to taste
- ½ tsp black pepper powder
- ¼ tsp sugar
For French fries :
- 2 medium measure potatoes
- Oil for frying
INSTRUCTIONS FOR Veg Sizzler
Making rice :
- Heat oil in a wok; include butter and oil in it.
- Now include all the veggies, and salt and cook for 2-3 minutes on a tall fire.
- Add pepper powder and cook on a tall fire for a minute.
- Add the cooked rice and spring onion greens and blend well with the veggies, blend and cook for 2-3 minutes.
Making veg aloo tikki :
- In a blending bowl, include ground bubbled potatoes, doused poha, rice flour, chopped carrot and capsicum, salt, ruddy chilli powder, dark pepper powder and chaat masala. Blend well and tie the blend into the dough.
- Grease your hand with oil, take a few potato blends, and circular it into a ball shape. Press the ball with your finger to make a little circle.
- Refrigerate the tikki for 30 minutes.
- Heat oil in a skillet, include the tikki and broil them on medium-low fire until tikki are browned and fresh from all sides.
- Serve crispy aloo tikki with chutney and tomato sauce.
For barbeque sauce :
- In a blending bowl, include tomato sauce, soya sauce, mustard powder, cumin powder and ruddy chilli powder. Blend well.
- Heat butter in a container, including ginger glue, garlic glue, onion, jaggery and the required water to soften jaggery.
- Add tomato sauce blend and blend well.
- Lastly, include vinegar and cook the sauce till it marginally thickens.
For blend let go veggies :
- Heat butter and oil in a wok keeping the fire tall, include all the vegetables, ginger, garlic, and salt, sugar & pepper, sauté on a tall fire for 4-5 minutes.
For French fries :
- Cut potatoes into fries shapes and profound sear fries on medium fire till it turn marginally fresh and brilliant brown.