RECIPE: PANEER SHASHLIK SIZZLER

This sizzler I used to eat in a restaurant, in the old city of Ahmedabad when I was a teenager, back then sizzlers where not very common in the city. About 5-6 years ago they discontinued this dish from their menu. Today so many restaurants serve this kind of sizzler but I never found the taste as good as the original one. 

My cousin Vaishali a foodie and a cooking enthusiast, had managed to get the recipe from the chef.  Sadly she died few years ago mom found this recipe in a handwritten note by her in one of the recipe books at home. This is how I got this recipe.

I cook this when I have to entertain about 4 to 5 people. It needs preparation ahead of time. Serving  it is easy, you just have to assemble and heat it on the sizzler plates. 

panner shashlikINGREDIENTS:

250 grams of panner [cut into 1 inch pieces]

1 tbsp vinegar

7 to 8 cauliflower florets [1 inch]

2 capsicums [cut into squares 1 inch]

2 tomatoes [deseeded and cut into 1 inch squares]

2 onions [cut into square 1 inch pieces]

400 g of Amul masti curd [if homemade use hung curd]

2 cups of basmati rice soaked

4 tbsp tikka masala

Cabbage leaves to put on the bottom of sizzler plate

4 tbsp of vegetable oil

Salt to taste

 

 

METHOD:


For panner and vegetables:

Marinate the panner pieces overnight in 200g  of curd, vinegar   2 ½ tbsp of tikka masala and salt. If you can’t leave it overnight marinate for at least 4 hrs.

To cook:

In a pan heat 2 tbsp of oil, add the panner mixture and cook for about 10 minutes or till the water from the curd has almost evaporated.

Add the cauliflower; let it cook for 3 minutes.

Put in the rest of the vegetables cooks for 5 minutes or until  all the vegetables are cooked and the mixture is dried. Add salt to taste.

 

For rice:

Cook rice separately in a pot.

Once done take another pan heat remaining  oil, add 200g of curd and 1 ½ tbsp of tikka masala.

Cook for 5 minutes or till the water from the curd evaporates.

Add the cooked rice, salt and mix well. Cook for another 4 minutes till all the rice is well coated and masala is cooked.

 

To Serve:

In a sizzler plate, brush the base with oil, put the cabbage leaves on it. Cover the leaves with half vegetables and the rest half with rice. Put the plate on the gas till the cabbage start burning [don’t over burn them].To sizzle it in a spoon take half mixture of water and oil, carefully drizzle on the base of the plate when its on the gas, once it starts sizzling serve immediately.

TIP:

For tikka masala best to use shaan’s tikka masala. You can buy it online.

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s