how to make veg sizzlers?

Answer 1

www.reciepefinder.co.uk
www.fatfree.com

Answer 2

Sizzlers and Barbeques
Veg Barbeque

Ingredients

2 onions peeled and quartered
2 tomatoes, hollowed and quartered
2 capsicums, deseeded and quartered
2 carrots boiled, sliced into 1" chunks
2 potatoes boiled, peeled and quartered
10-12 large cauliflower florettes
10-12 large cubes firm paneer
1 1/2 cups curd marinate (refer)
Chat masala, sauce, ketchup to serve

Method

1. Boil cauliflower lightly, drain and pat dry.
2. Marinate all vegetables, one by one for 15-20 minutes.
3. Except for cauliflower and tomato, (only 5-7 minutes each)
4. In the end, use remaining marinate to coat the paneer cubes.
5. Transfer each vegetable to the refrigerator, after marinating.
6. Heat barbeque well in advance, to get the coals burning well when required.
7. To cook, poke each vegetable and paneer in a skewer in turns.
8. Start with tomato and end with paneer and cauliflower.
9. Keep hard veggies like potato, onion, carrot in centre.
10. Place on the barbeque and turn while roasting.
11. When the marinate dries and veggies sizzle, they are done.
12. Sprinkle chat masala and serve hot.

Making time: Preparation 2 hours, Roasting 6-7 minutes if coals are burning well
Makes: 4-5 servings bowl
Shelflife: Prepare few hours ahead and store in refrigerator. Roast when barbequing

Answer 3

Vegetable sizzlers
1 md Capsicum; (should stand on its
; base)
1 md Tomato ripe and firm
1 Carrot boiled; cut into 1/2"
; slices
1 c Cabbage shredded
2 Potatoes boiled and peeled
1 Onion cut into rings or strips
3 Beans boiled and halved; (3 to 4)
1 c Boiled rice
1 c Boiled noodles or spaghetti
1 ts Red chilli powder
1 ts Tomato ketchup
½ ts Soyasauce
1 ts Cornflour
1 tb Dried bread crumbs; fine
1 tb Butter
Salt to taste
1 tb Oil
Mix ginger, garlic, Mash one potato well, cut fingers of the other. Mix rice, mashed potato, cornflour, chilli powder, soyasauce, ketchup, salt. Cut off cap from both tomato and capsicum. Scrape tomato from inside to form hollow. Place capsicum in boiling water till limp. Drain and pat dry. Fill both tomato and capsicum with rice filling. Brush with a little butter. Keep aside Shape pattie of remaining mixture and shallow fry with oil. Keep aside. To assemble sizzler: Heat sizzler tray, place half butter in centre, add all vegetables, salt and stirfry. Push to the sides, put remaining butter in centre. Add noodles, sprinkle salt and pepper, toss. Push to sides inside the veggies. Place the capsicum, tomato and pattie in centre. Turn carefully to sizzle all over. Transfer tray to its wooden container. Make tray very hot before serving and sprinkle very lightly with some white vinegar, to sizzle. Serve piping hot with sauce, garlic rolls, etc. Making time: 1 hour Makes: 1 large serving bowl Shelflife: Serve immediately, prior preparation as convenient.

Answer 4

Here's a site that has some great recipes for veggie sizzlers
http://www.vegsoc.org/cordonvert/recipes/sizzlers.html
Enjoy

Answer 5

fry vegitabels