Veg Sizzler | Restaurant Style Veg Sizzler

Veg Sizzler | Restaurant Style Veg Sizzler is delicious meal.

On this special valentine’s week, Zayka Ka Tadka brings 5 days free workshops by Ani Setia. Our first dish is Veg Sizzler | Restaurant Style Veg Sizzler. Sizzler is a roasted, grilled, or shallow fried, vegetable, rice, french fries, and cutlet served on an iron hot plate, kept on a wooden base. Moreover, sizzlers don’t just look yummy it is also packed with flavor and nutritional value. It’s a well-balanced meal that consists of carbohydrates, fiber, vitamins, and minerals. In addition, the special sauce enhances the flavor of all dishes that are served. Now you can prepare it easily in your kitchen. So, join us and keep watching our free workshop episodes. Try to make this amazing restaurant-style dish for your friends and family on special occasions, and share your valuable feedback with us in the comment section.

This is Recipe No. – 1 Of Valentine’s week free workshop by a lovely Mom: Ani Setia From Rajasthan 

Tips and Suggestions by a Mom Chef:

• FOR BARBEQUE SAUCE :
• Any type of tomato ketchup can be used.
• The ratio of tamarind to jaggery should be 1:2 for tamarind chutney.
• Sauteed onion and garlic can be added.
• Onion and garlic are optional.
• Soaked mustard seeds can be ground with little water to prepare mustard sauce instead of readymade mustard sauce.
• 1 tbsp soy sauce with a pinch of sugar can be added instead of worcestershire sauce.
• FOR CUTLET :
• Sweet potato and raw banana can be used to prepare cutlet instead of potato.
• Vegetables and spices can be added as per choice and availability.
• Do not add the vegetables that leave the water.
• Garam masala can be added instead of chaat masala.
• Grind poha to make its powder.
• Corn flour or arrowroot flour can be added instead of poha powder.
• Any flour can be used to prepare a slurry.
• The cutlet can be coated with any slurry before being coated with bread crumbs.
• The cutlet should be prepared flat without any fingermark to roast it well.
• You can shallow fry, deep-fry, grill, or bake the cutlet.
• FOR SPINACH CORN RICE :
• Any type of oil, butter, or ghee can be used.
• Saute the spinach for a few seconds to retain its color and nutrition.
• Chilli flakes, mixed herbs, or sauces can be added.
• FOR STIR-FRIED VEGETABLES :
• The vegetables should be steamed instead of blanching to maintain nutrition.
• Use steamed vegetables to use less oil.
• It is recommended to use baby corn instead of sweet corn.
• Turn off the flame quickly after adding salt.
• FOR FROZEN POTATO FRIES :
• Corn flour applied potato fries can be stored in a freezer. Whenever you want to serve take it out from the freezer and fry it again.
• Use good quality potatoes to make fries.
• FOR VEG SIZZLER :
• Grilled potato, onion, or tomato can be added to the sizzler plate.
• The barbeque sauce should be added just before serving the sizzler.
• Cabbage leaves should be added to a hot plate or tawa so the food will not burn.
• Use a heavy bottomed tawa or plate.
• FOR PREPARING FROZEN BUTTER CUBES :
• Cut the butter into cubes. Put it in the freezer.
• FOR PREPARING SIZZLER PLATE AT HOME :
• Take a wooden tray or chopper and cover it with aluminum foil. Now put hot tawa on it and prepare a sizzler on it.

For more such exciting recipes like Veg Sizzler | Restaurant Style Veg Sizzler, please click on the following links:

1. Paneer Masala | Restaurant Style Paneer Masala
2. White Sauce Vegetable Sandwich
3. Shahi Mix Veg Curry | Restaurant Style Mix Veg Sabji