Sizzlers Cookbook by Nita Mehta [pdf, epub] 817869297X

Sizzlers Cookbook

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  • Title: Sizzlers Cookbook
  • Autor: Nita Mehta
  • Publisher (Publication Date): SNAB Publishers (May 25, 2009)
  • Language: English

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Sizzlers Cookbook

 

 

by

 

 

Tanya Mehta

 

 

Table of Contents

 

Copyright

 

Introduction

 

Sizzling Methods

 

Accompaniments

 

Tips

 

01. Indian Sizzlers

 

02. Chinese Sizzlers

 

03. Continental Sizzlers

 

04. Mexican Sizzlers

 

05. Some More Super Sizzlers

 

International Conversion Guide

 

Herbs And Spices

 

Other Books By Author

 

 

Copyright

 

 

© Copyright 2009 SNAB Publishers Pvt Ltd

WORLD RIGHTS RESERVED: The contents – all recipes, photographs and drawings are original and copyrighted. No portion of this book shall be reproduced, stored in a retrieval system or transmitted by any means, electronic, mechanical, photocopying, recording or otherwise, without the written permission of the publishers.

While every precaution is taken in the preparation of this book, the publishers and the author assume no responsibility for errors or omissions. Neither is any liability assumed for damages resulting from the use of information contained herein.

TRADEMARKS ACKNOWLEDGED: Trademarks used, if any, are acknowledged as trademarks of their respective owners. These are used as reference only and no trademark infringement is intended upon. Ajinomoto (monosodium glutamate, MSG) is a trademark of Aji-no-moto company of Japan. Use it sparingly if you must as a flavour enhancer.

First Hardbound Edition 2009

ISBN 978-81-7869-297-5

Food Styling & Photography:

 

Layout and Laser Typesetting:

 

Published by:

 

Editorial and Marketing office:

E-159, Greater Kailash-II, N.Delhi-48

Fax: 91-11-29225218, 29229558

Tel: 91-11-29214011, 29218574

E-Mail: [email protected]

[email protected]

Website: www.nitamehta.com

Website: www.snabindia.com

Contributing Writers :

Anurag Mehta

Subhash Mehta

Editorial & Proof reading :

Nasima Aziz

Seema

Design & Layout:

Rachna Panchal

Distributed by:

THE VARIETY BOOK DEPOT

A.V.G. Bhavan, M 3 Con Circus

New Delhi – 110 001

Tel: 23417175, 23412567; Fax: 23415335

E-mail: [email protected]

 

 

Introduction

 

 

SIZZLING is all about capturing the flavour of an illusive ingredient – smoke! This miracle is performed in front of you as the sizzler plate is placed on your table. The dining experience thus gets an added dimension beyond taste – it is a dramatic presentation with sound, sparkle and a woosh of smoke that makes you want to laugh with delight!

Many of your favourite foods can be served in this way, with a little adaptation, as I have suggested.

In this book I have given you ideas based on Indian, Continental, Chinese and Mexican dishes. They are prepared in advance, and there is usually just one main dish with interesting accompaniments that make it a ‘meal-in-one’ – surely the perfect way to serve food in today’s busy lifestyle.

Even everyday food gets a special quality when the subtle flavour of smoke is added. The method of ‘dhungar’, smoking the food, is a classic tradition in gourmet dishes of Indian cuisine from many regions of India. It is also well known the world over. Bring this tradition to your table following the safe and easy steps described in this book.

 

 

Sizzling Methods

 

When the sauce is poured over the hot iron plate of the sizzler, it gives off that noise, smoke and flavour that make sizzlers so dramatic. Keep the sauce a little extra and pour some just before serving again. Some other ways of making the food smoke and sizzle on the sizzler plate are:

Brush the iron plate with oil on both sides before heating.

Place a few tiny cubes of butter on the hot iron plate just before serving.

Put a mixture of oil and water (1 tbsp of each) in the wooden base on which the hot iron plate is placed.

Sprinkle some alcohol on the hot plate at the time of serving.

Sprinkle some vinegar on the hot plate at serving time.

To enhance the sizzling noise, tuck a small cube of ice under the cabbage leaf just before serving.

 

Sequence of Assembling a Sizzler Plate

Brush the iron plate with oil on both sides.

Heat the iron plate on direct fire till red hot for about 7-8 minutes.

While the plate is on fire, put a mixture of oil and water on the wooden base.

Place 2 cabbage leaves on iron plate which is still on fire. You can also make a bed of onion rings.

Reduce heat. Place the main food on the cabbage leaves. Arrange the accompaniments on the sides.

Heat the sauce on the other burner.

After the sauce comes to a boil and is read to be poured, pick up the really hot iron plate with a sansi/pakad or a pair of tongs and place on the wooden base.

Now pour the hot sauce on the main food and some sauce on the hot plate. Put a few chilled butter cubes on the hot plate. Serve food sizzling hot.

 

 

Accompaniments

 

Accompaniments are always put on either side of the main dish on the sizzler plate.

Accompaniments to Indian Sizzlers

paranthas/nan/roomali roti

pulaos/biryani/plain jeera rice

achaar

mini papads – fried or roasted

 

 

Accompaniments to Chinese Sizzlers

kimchi salad

spring rolls

hakka noodles

fried rice

 

 

Accompaniments to Continental Sizzlers

glazed veggies, boiled peas

salad

garlic bread

buttered toasts

 

 

Accompaniments to Mexican Sizzlers

nachos with salsa

tortillas

cheese balls

 

 

Accompaniments to Italian Sizzlers

garlic bread

corn on the cob

buttered rice

buttered pasta

 

 

Accompaniments to any sizzler

french fries

onion rings

boiled vegetables

 

 

Tips

 

The secret of sizzlers is to serve them piping hot, so heat the iron plate for at least 5 minutes on the flame to get really hot. This keeps the food really hot.

Another secret of their success is to prepare the marinade well and it is on this marinade that the final flavour of the dish depends. Also, the vegetables, etc. should be marinated long enough to give them the proper tenderness and flavour, but too long would make the veggies soggy.

Very hard veggies like potatoes, carrots, etc. should be boiled to almost done, so that the total moisture is not lost on barbequing to make it rubbery.

Serve plenty of sauces, chaat masalas, crushed pepper, etc. as accessories to the dishes, and let guests help themselves with individual choices.

Any leftover veggies, etc. can be refrigerated, and a masala gravy vegetable or a biryani can be prepared the next day. Don’t throw out the leftovers !!

You can add sandwiches, tossed salads, and a rice dish to fill in the gaps of the sizzler plate. These dishes can be prepared well ahead.

Cabbage leaves are always used at the base of the sizzler dish but we can use a banana leaf also. Onion rings can also be used.

 

 

01. Indian Sizzlers

 

Indian Sizzlers

 

 

01. Angara Chicken Sizzler

 

Serves 4

 

The careful choice of spices creates a classic dish of chicken in tomato-cream sauce, elegantly flavoured with hot smoke. Serve with flaky poodina paranthas.

Angara Chicken

Ingredients

 

1 medium sized (800 gm) chicken – cut into 8 pieces

1 tbsp coriander seeds (saboot dhania), 3 whole, dry red chillies

6-7 tbsp oil, ½ tsp fenugreek seeds (methi daana),

3 large onions – cut into slices

15-20 flakes garlic – crushed and chopped, 1 tsp ginger paste

1 tsp red chilli powder, 1 tsp ground coriander (dhania) powder

4 large tomatoes – chopped

2 tsp salt, or to taste

½ tsp garam masala

½ cup ready-made tomato puree or ¾ cup home-made puree

½ cup chopped green coriander

1 capsicum – cut into slices

1″ piece ginger – cut into match sticks

1-2 green chillies – cut into long slices

½ cup cream, optional

Method

Put coriander seeds (saboot dhania) and red chillies on a tawa. Keep on fire and roast lightly till it just starts to change colour. Do not make them brown. Remove from fire.

Crush the coriander seeds (saboot dhania) on a chakla-belan (rolling board and pin) to split the seeds. Keep red chillies whole. Keep aside.

Heat oil in a kadhai. Reduce heat. Add methi daana and the roasted whole red chillies and stir for a few seconds till methi daana turns golden.

Add onion and cook on medium heat till light brown for 7-8 minutes.

Add garlic and ginger paste. Stir for 1 minute.

Add the crushed coriander seeds (saboot dhania), red chilli powder and coriander (dhania) powder.

Add chicken and bhuno for 10 minutes on high flame, stirring well so that chicken attains a nice golden brown colour.

Add chopped tomatoes. Cook for 4-5 minutes.

Add salt and garam masala. Cover and cook for 15-20 minutes or till tender, stirring occasionally.

Add tomato puree and chopped green coriander. Cook for 5 minutes.

Add the capsicum, ginger match sticks and green chilli slices. Mix well.

Reduce heat. Add cream. Mix well for 2-3 minutes and remove from fire.

 

The flavour of mint is crusted right on top of this so-easy-to-make flaky parantha, making every bite a pure delight!

Poodina Parantha

Ingredients

 

4 tbsp freshly chopped or dry mint leaves (poodina)

2 cups whole wheat flour (atta)

1 tsp carom seeds (ajwain)

2 tbsp ghee

½ tsp salt

½ tsp red chilli powder

Method

Mix atta with all ingredients except mint (poodina) leaves. Add enough water to make a dough of rolling consistency.

Make walnut-sized balls. Roll out to make a thick chappati.

Spread 1 tsp of ghee all over. Cut a slit from the outer edge till the centre.

Start rolling from the slit to form a cone.

Keeping the cone upright, press cone gently.

Roll out to a thick roti. Sprinkle mint leaves (poodina). Press with the belan (rolling pin).

Cook on a tawa, frying on both sides or apply some water on the back side of the parantha and stick it in a hot tandoor. Serve hot.

 

How to assemble the sizzler

Remove the iron sizzler plate from the wooden base. Put 2-3 tbsp water and oil mixture in the wooden base and keep aside. Rub oil generously on the iron plate on both sides. Heat the plate by keeping it directly on the flame. Let it get very hot. Reduce flame.

While the iron plate is on fire, reheat the chicken on the other burner.

When the plate is hot enough, cut 1 onion into rings & spread on the plate to get a bed of onion. Place 2 hot chicken pieces with masala on a sizzler plate which is still on fire.

Pour good amount of masala to cover the chicken pieces.

Place one parantha on one corner of the sizzler plate. On the other side put some papad. Dot plate with butter.

Place iron plate on the wooden base to sizzle and smoke. Spoon some oil and water on the iron plate too. Serve immediately.

Repeat with the remaining ingredients to make more sizzlers

 

Tip: When making sizzler for a family keep all the hot iron plates together on the 4 flames, now proceed together with the sizzler plates which are still on fire.

 

 

02. Mutton Boti Masala Sizzler

 

Makes 3

Marinate the mutton botis, roast them to make tikkas, simmer in a tomato-coconut milk masala, then place on the sizzler to catch some smoke. Serve with a tasty mixture of chopped boiled eggs.

Mutton

Ingredients

 

300 gms mutton (boneless) – cut into 1″ pieces

2 tbsp lemon juice

5 tbsp ginger-garlic paste

Marinade

 

¼ tsp saffron (kesar)

½ tsp milk

1 cup thick curd- tie in a muslin cloth & hang for 1 hr.

1 tbsp raw papaya paste (kachha papita) – peel, deseed & blend in a blender or 1 tbsp kachri powder

¼ tsp soda-bicarbonate (mitha soda)

2 onions – cut into slices, deep fried till golden and ground to a paste

½ tsp green cardamom (chhoti illaichi) powder

1 tsp salt

1 tsp pepper powder

Method

Soak the saffron (kesar) in ½ tsp milk for a few minutes.

Cut the mutton into 1″ cubes. Wash and pat dry the pieces. Prick them with a fork. Mix lemon juice and ginger-garlic paste with the mutton cubes. Keep aside for half an hour.

Mix all the ingredients of marinade. Add mutton. Mix thoroughly. Let the mutton marinate in this for atleast 4 hours or even more in the refrigerator.

To cook the botis, remove from fridge and let them come to room temperature. Heat an electric oven at 150°C or a gas tandoor on gas at moderate flame. Place the botis on a greased wire rack of the oven. Rub with the left over marinade

Bake for 20 minutes turning them 2-3 times in between. Cook for another 5 minutes or till done. Remove botis from the oven.

 

For the Masala

Ingredients

 

4 tomatoes

½ tsp mustard seeds (sarson)

½ tsp onion seeds (kalonji) or cumin seeds (jeera)

2 onions – sliced

3-4 flakes of garlic – crushed

Method

Blanch tomatoes by boiling tomatoes in water for 3-4 minutes. Remove from water, peel the skin of the tomatoes & chop finely.

Heat 5 tbsp oil, add mustard seeds (sarson) and cumin seeds (jeera). Wait for 30 seconds.

 

For the Masala

Ingredients

 

4 green chillies – finely chopped

1 cup coconut milk or 1 cup milk mixed with 1 packet coconut milk powder (maggi)

4 tbsp mint (poodina) leaves – finely choppe

4 tbsp coriander – finely chopped

3 tbsp lemon juice

1 tsp salt

1 tsp garam masala

Method

Add sliced onions and saute over medium heat until golden brown.

Add crushed garlic and chopped green chillies. Mix well.

Add tomatoes, cook till oil separates.

Add coconut milk and bring to a boil, stirring continuously. Lower heat and cook for 5-6 minutes, or until thick. Keep masala aside.

At the time of serving, add chopped mint, coriander, lemon juice, salt and garam masala. Mix.

Add the cooked boti to the masala. Mix gently.

 

Egg Mixture

Ingredients

 

3 boiled eggs

1 finely chopped onion

2 chopped green chillies

1 tbsp chopped coriander

1 tbsp oil

salt and pepper

1 tbsp lemon juice

Method

Chop the 3 boiled eggs coarsely and mix lightly with 1 finely chopped onion, 2 chopped green chillies, 1 tbsp chopped coriander and 1 tsp oil. Sprinkle salt and pepper. Add 1 tbsp lemon juice.

 

To serve on the side

Some homemade paranthas or ready-made roomali roti

How to assemble

Remove the iron sizzler plate from the wooden base. Put 2-3 tbsp water and oil mixture in the wooden base and keep aside. Rub oil generously on the iron plate on both sides. Heat the plate by keeping it directly on the flame. Let it get very hot. Reduce flame.

While the iron plate is on fire, reheat the mutton on the other burner.

When the plate is hot enough, fill the plate keeping it on fire. Line plate with cabbage leaves. Place few boti masala pieces on the sizzler plate.

Place some egg mixture on side of the mutton on the plate.

Place some sirka pyaz and some hari chutney on the side.

Place iron plate on the wooden base to sizzle and smoke. Spoon some oil and water on the iron plate too. Dot with butter.

Repeat with the remaining ingredients to make more sizzlers.

 

 

03. Paneer Tikka Lazeez Sizzler

 

Serves 4

A sweet and sour green paste is used to marinate the paneer cubes. After they have been grilled to make tikkas they are placed on the sizzler, accompanied by stuffed capsicums.

Paneer Tikka

Ingredients

 

500 gm cottage cheese (paneer) – cut into 1½” long and ¾” thick pieces

1½ tbsp ginger-garlic paste, 1 tsp red chilli powder

1 tsp chaat masala

4 tbsp cornflour

2 tbsp oil

Grind together

 

1 cup roughly chopped green coriander

½ cup chopped raw mango or 1 tsp amchoor powder

2 tbsp sweet mango chutney (ready-made), or to taste

2-3 green chillies – chopped

5-6 curry leaves

1 tsp salt

Method

Cut cottage cheese (paneer) into thick cubes. Make a lengthwise slit from the centre, keeping the end intact and without disjoining the piece. Pat dry and keep aside.

In a processor put chopped coriander leaves, raw mango/amchoor, mango chutney, curry leaves, green chillies and salt. Add just 1-2 tbsp water if required to make a thick, smooth paste. Transfer it to a flat dish.

Stuff each cottage cheese (paneer) piece with this green paste by using a knife. Retain ¼ of the green paste for further marination.

In a flat dish place the remaining green paste, add ginger garlic paste, red chilli powder, chaat masala, cornflour and oil. Mix well till smooth.

Put stuffed cottage cheese (paneer) into this marinade and keep aside for 1-2 hours in the fridge.

Place cottage cheese (paneer) pieces on a greased grill rack in the OTG. Keep a tray underneath to collect drippings. Roast for 8-10 minutes till done. Baste once after 6-7 minutes, turn and roast for the remaining 2-3 minutes. Do not overcook cottage cheese (paneer), as this will make it hard. Alternately, place in the microwave oven on the grill mode on the greased rack for 8-10 minutes, basting in between as above.

 

 

For the Stuffed Capsicum

Ingredients

 

4 small sized capsicums

1 cup corn kernels – boiled/frozen

1 cup green peas – boiled

1 tsp roasted cumin seed (jeera) powder

2 tbsp chopped coriander

1 tsp salt or to taste

Method

Cut the cap of the capsicum horizontally, scoop out the seeds to create an empty shell.

Heat 1 tbsp oil in a pan. Add empty capsicum shells and cook for 1-2 minutes till black patches appear on all sides. Keep aside.

Mix corn, peas, cumin seed powder, coriander and salt. Fill this mixture in the cooked capsicum shells and keep aside till required.

 

How to assemble

Remove the iron sizzler plate from the wooden base. Put 2-3 tbsp water and oil mixture in the wooden base and keep aside. Rub oil generously on the iron plate on both sides. Heat the plate by keeping it directly on the flame. Let it get very hot. Reduce flame.

When the plate is hot enough, place few cabbage leaves. Put tikka pieces on the sizzler plate which is still on fire.

Place one stuffed capsicum on the side.

Place some fried papad, sirka pyaz and some hari chutney on the side.

Place iron plate on the wooden base to sizzle and smoke. Spoon some oil and water on the iron plate too.

Serve as it is for snacks or with roomali roti for a main meal.

Repeat with the remaining ingredients to make more sizzlers.

 

Note: Do not put paneer tikkas on the convection mode of the microwave oven as it does not need to be cooked. Grill mode is good for paneer tikkas.

 

 

04. Chicken Makhani Sizzler

 

Serves 2

Marinate the boneless chicken cubes in a yogurt marinade then grill them to make tikkas. Make a butter gravy with ground cashews and milk. Serve with poodina paranthas.

Chicken

Ingredients

 

400 gm boneless chicken – cut into 1½” pieces

2 tbsp vinegar or lemon juice

¼ tsp salt

½ tsp chilli powder

Marinade

 

6 tbsp thick hung curd (hang about ¾ cup curd)

3 tbsp thick malai or cream

2 tsp ginger-garlic paste

½ tsp tandoori masala (optional)

¼ tsp black salt (kala namak)

½ tsp garam masala powder

¼ tsp red chilli powder

¾-1 tsp salt, or to taste

2-3 drops of red colour

2 tsp oil

some chaat masala

lemon juice to sprinkle

BASTING (POURING on the tikkas)

 

2 tbsp melted butter

Method

Wash the chicken pieces and pat dry on a kitchen towel.

Mix chicken, lemon juice, salt and red chilli powder in a bowl. Keep aside for ½ hour.

Mix all ingredients of the marinade in a bowl.

Pick up the chicken pieces. Pat dry slightly. Add to the curd mixture and marinate for 6-8 hours in the refrigerator.

Heat an electric oven at 180°C or a gas tandoor on gas at moderate flame. Place the well coated chicken pieces on the greased grill.

Roast for 15 minutes. Baste (pour) with melted butter after 10 minutes or when the coating turns a little dry. Grill again for 8-10 minutes or until cooked.

 

Makhani Gravy

Ingredients

 

1 cup ready-made tomato puree

2 tbsp desi ghee or butter and 2 tbsp oil

4-5 flakes garlic and 1″ piece ginger – ground to a paste (1½ tsp ginger-garlic paste)

1 tbsp dry fenugreek leaves (kasoori methi)

1 tsp tomato ketchup

½ tsp cumin seeds (jeera)

2 tsp dhania powder

½ tsp garam masala

1 tsp salt, or to taste

½ tsp red chilli powder, preferably degi mirch

½ cup water

1 cup milk

3 tbsp cashewnuts (kaju)

Method

Soak cashewnuts (kaju) in a little warm water for 10-15 minutes.

Drain cashewnuts (kaju). Grind in a mixer to a very smooth paste using about 2 tbsp water.

Heat oil and ghee or butter in a kadhai. Reduce heat. Add cumin seeds (jeera). When it turns golden, add ginger-garlic paste.

When paste starts to change colour, add tomato puree and cook till dry.

Add fenugreek leaves (kasoori methi) and tomato ketchup.

Add masalas – dhania powder, garam masala, salt and red chilli powder. Mix well for a few seconds. Cook till oil separates.

Add cashew paste. Mix well for 2 minutes.

Add water. Boil. Simmer on low heat for 4-5 minutes. Remove from fire. Let it cool.

Add milk to masala to get a thick curry, mix gently. (Remember to add milk only after the masala is no longer hot, to prevent the milk from curdling. After adding milk, heat curry on low heat.)

Add chicken tikka pieces. Mix. Keep aside.

 

To serve on the side

Some poodina parantha

How to assemble

Remove the iron sizzler plate from the wooden base. Put 2-3 tbsp water and oil mixture in the wooden base and keep aside. Rub oil generously on the iron plate on both sides. Heat the plate by keeping it directly on the flame. Let it get very hot. Reduce flame.

While the iron plate is on fire, reheat the chicken makhani on the other burner.

When the plate is hot enough, place a banana leaf. Put hot chicken makhani in a heat proof earthern bowl. Put it on the sizzler plate which is still on fire.

Place a parantha on one corner of the sizzler plate.

Place some sirka pyaz and some chutneys on the side.

Place iron plate on the wooden base to sizzle and smoke. Spoon some oil and water on the iron plate too.

Serve as it is for snacks or with parantha or roomali roti for a main meal.

Repeat with the remaining ingredients to make more sizzlers.

 

 

05. Sizzling Nugget Kathi Rolls

 

Serves 4-5

Make a well-flavoured filling with soya nuggets, freshened with mint and coriander leaves. Fill into roomali roti rolls and serve with pickled vegetables.

Kathi Rolls

Ingredients

 

8 roomali rotis or thin homemade large rotis (wrap rotis in aluminium foil and put in a casserole

Filling

 

1 cup nutri-nugget granules – soaked in 2 cups hot water for ½ hour

2 tbsp oil

½ tsp cumin seeds (jeera)

¼ tsp nigella seeds (kalonji)

2 green chillies – chopped

4 onions – each cut into half and then width-wise to get half rings

½ tsp turmeric (haldi) powder

½ tsp dry mango (amchoor) powder

3 tbsp tomato ketchup

¾ cup chopped coriander

4 tbsp mint (poodina) – chopped roughly or torn with hands

2 capsicums – cut into 1” long, thin strips

1 tomato – deseeded and cut into 1” long, thin strips

1½ tsp salt

¼ tsp pepper powder

¾ tsp garam masala

½ tsp red chilli powder

Method

For making the filling of kathi rolls, heat 1 tbsp oil in a pan, add cumin seeds and nigella seeds. Wait till cumin seeds turns golden.

Add green chillies, fry for ½ minute on medium flame (do not brown them), add onions and stir till transparent on low heat for 5-7 minutes.

Add nuggets, ½ tsp turmeric powder and dry mango powder. Stir on low heat for 5 minutes.

Add ketchup, coriander and mint. Mix for 1-2 minutes.

Add capsicum and cook for a minute. Add salt, pepper powder, garam masala and red chilli powder. Cook for 2-3 minutes.

Lastly add the tomato fingers and mix lightly. Remove from fire.

 

Pickled veggies

Ingredients

 

1 cup thin sticks of cucumber (kheera)

1 cup carrot sticks

½ cup water

½ cup white vinegar

½ tsp salt

½ tsp sugar

Method

For the pickled veggies, mix water, vinegar, salt and sugar in a deep pan. Bring to a boil.

Take the pan off the fire and add carrots and cucumber. Keep veggies in the vinegar to cool.

 

To serve on the side

Some hari chutney

How to assemble

To assemble the kathi roll, take one roomali roti. Place some filling in the centre. Put some pickled veggies on it. Fold the sides to get a roll.

Remove the iron sizzler plate from the wooden base. Put 2-3 tbsp water and oil mixture in the wooden base and keep aside. Rub oil generously on the iron plate on both sides. Heat the plate by keeping it directly on the flame. Let it get very hot. Reduce flame.

While the iron plate is on fire, put 1 tbsp oil on the iron plate and warm the roll by putting the joint side down in oil first. Turn carefully with a flat spoon when light golden from the bottom. Pan fry for 1 minute on the iron sizzler plate.

Place some extra pickled veggies on the side on a cabbage leaf and some hari chutney on the other side.

Repeat with the remaining ingredients to make more sizzlers.

Place iron plate on the wooden base to sizzle and smoke. Spoon some oil and water on the iron plate too.

[collapse]

Sizzlers Cookbook
by Tanya Mehta

SIZZLING is all about capturing the flavour of an illusive ingredient – smoke! This miracle is performed in front of you as the sizzler plate is placed on your table. The dining experience thus gets an added dimension beyond taste – it is a dramatic presentation with sound, sparkle and a woosh of smoke that makes you want to laugh with delight!

Many of your favourite foods can be served in this way, with a little adaptation, as I have suggested.

In this book I have given you ideas based on Indian, Continental, Chinese and Mexican dishes. They are prepared in advance, and there is usually just one main dish with interesting accompaniments that make it a ‘meal-in-one’ – surely the perfect way to serve food in today’s busy lifestyle.

Even everyday food gets a special quality when the subtle flavour of smoke is added. The method of ‘dhungar’, smoking the food, is a classic tradition in gourmet dishes of Indian cuisine from many regions of India. It is also well known the world over. Bring this tradition to your table following the safe and easy steps described in this book.

For an author bio and photo, reviews and a reading sample, visit http://www.nitamehta.com or mail to us at: [email protected] & [email protected]

Sizzlers Cookbookby Tanya MehtaSIZZLING is all about capturing the flavour of an illusive ingredient – smoke! This miracle is performed in front of you as the sizzler plate is placed on your table. The dining experience thus gets an added dimension beyond taste – it is a dramatic presentation with sound, sparkle and a woosh of smoke that makes you want to laugh with delight!Many of your favourite foods can be served in this way, with a little adaptation, as I have suggested.In this book I have given you ideas based on Indian, Continental, Chinese and Mexican dishes. They are prepared in advance, and there is usually just one main dish with interesting accompaniments that make it a ‘meal-in-one’ – surely the perfect way to serve food in today’s busy lifestyle.Even everyday food gets a special quality when the subtle flavour of smoke is added. The method of ‘dhungar’, smoking the food, is a classic tradition in gourmet dishes of Indian cuisine from many regions of India. It is also well known the world over. Bring this tradition to your table following the safe and easy steps described in this book.For an author bio and photo, reviews and a reading sample, visit http://www.nitamehta.com or mail to us at: [email protected] & [email protected]

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