SriLaYa Recipes
Photo of Vegetable Sizzlers served on a sizzling plate

Vegetable Sizzlers

Veg

Griddle-charred vegetables and a ready-made cutlet served on a sizzling hot plate doused with sauces and vinegar for a smoky, restaurant-style tableside effect.

Prep time
40 min
Cook time
20 min
Total time
60 min
Servings
4
Difficulty
Hard
CategoriesFusion

Ingredients

  • 2, 2 Onion, carrot
  • 2 (அ) 3 Tomato
  • 150 Grams Cucumber
  • 150 Grams Cabbage
  • 100 Grams Shelled green peas
  • 2 Capsicum
  • 1 (அ) 2 Spring onion greens
  • 2 Potato (boiled)
  • Worcestershire sauce, tomato sauce, chili sauce (as needed)
  • 2 Ready-made cutlets
  • 2 Tablespoons Vinegar
  • 100 Grams Butter
  • 6 Dried red chili (to grind)
  • 3 cloves Garlic (to grind)
  • 1/4 Teaspoon Mustard seeds (to grind)
  • 1/4 Teaspoon Salt (to grind)

Instructions

  1. Boil the peas. Blanch the whole carrot and the cabbage (cut into 3-inch squares) together in very hot water for 2 minutes, then drain.
  2. Cut the onion, capsicum, tomato, and cucumber into thin rounds.
  3. Slice the blanched carrot into thin rounds. Peel the potato and slice into rounds.
  4. Prick all the vegetables with a fork and coat them with the ground paste.
  5. Melt half the butter on a griddle and arrange the vegetables on it. Once lightly cooked, flip and remove.
  6. Heat the sizzler griddle well and arrange the cooked cutlet in the center with the other vegetables decoratively around it.
  7. Mix 1½ tablespoons each of all the sauces, drizzle over the top, and pour the remaining butter around the vegetables.
  8. Once thoroughly hot, drizzle the vinegar over the top -- it will sizzle audibly the moment it's poured. Serve the griddle straight away, sizzling, set on its wooden stand.
  9. Note: when the butter and vinegar hit the hot griddle, they crackle and sizzle loudly -- that's where the name 'Sizzlers' comes from. Ask for a 'sizzler pan' at cookware shops.