italian sizzler recipe

italian sizzler recipe


Preparation Time:20 mins.
Cooking Time: 20 mins.
Makes 2 servings


For glazed herb vegetables
1 tbsp olive oil
2 tbsp chopped bell peppers
1/2 cup par boiled baby corn
1/2 cup par boiled broccoli
salt to taste
1 tsp pepper powder
1 tsp italian seasoning
1 tsp continental seasoning

For pasta
1 tsp oil
1 cup boiled penne pasta
1/2 tsp salt
1 tsp pepper powder
1 tsp oregano
1/2 cup red hot sauce

For cream almond sauce
10 almonds
1 tbsp peanut butter
1/4 tsp salt
1 tsp pepper powder
1/4 tsp mustard powder
1/4 cup milk
1 tbsp butter
1 tbsp plain flour (maida)
1 cup milk
1 tsp sugar
1 tsp thyme
2 tbsp grated cheese
1 tsp cream

For flavored cheese crunch
1/2 cup bread crumbs
a pinch of salt
1 tsp pepper powder
1 tsp oregano
2 tbsp corn flour slurry
10-12 cheese cubes
1 tbsp par boiled carrot
1 tbsp diced capsicum
a pinch of salt
1 tsp olive oil
1 tsp oregano
1 tsp pepper powder


For glazed herb vegetables
1. Heat the oil in a pan on a high flame.
2. Add bell peppers & saute for 30 seconds.
3. Add baby corn, broccoli, salt & mix well.
4. Add seasonings & mix properly.
5. Take off the pan from the flame.
6. Transfer in a bowl & keep aside.

For pasta
1. Heat the oil in a pan.
2. Add pasta, salt, pepper, oregano & sauce.
3. Mix properly & transfer in a bowl.

For cream almond sauce
1. Grind almonds in a mixer.
2. Add peanut butter, salt, pepper, mustard powder & milk.
3. Grind one more time to make a smooth paste.
4. Heat butter in the pan.
5. Add plain flour & saute until light brown.
6. Add milk & keep stirring it continuously.
7. Turn off the flame.
8. Add sugar, thyme, cheese, cream & mix properly.
9. Transfer in a bowl & keep aside.

For ForĀ flavoredĀ cheese crunch
1. Mix bread crumbs, salt, pepper & oregano.
2. Dip the cheese cubes in slurry.
3. Dip the cubes in bread crumbs.
4. Repeat this process 3 times.
5. Deep fry the cubes until golden brown on a medium flame.
6. Transfer in a bowl.
7. Mix carrot & capsicum with salt, pepper powder, oregano & oil.
8. In a long stick pierce carrot, cheese cubes & capsicum.

How to proceed

1. Heat the sizzler plate properly for 20 minutes on a high flame.
2. Place par boiled 2-3 cabbage leaves over it.
3. Put cream almond sauce over it.
4. Put glazed vegetables in one side.
5. On the other side put pasta.
6. Put the iron plate on a wooden plate.
7. Sizzle the plate with butter & chilled water.
8. Place cheese crunch over it & serve hot.




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