Sizzler on my plate



Sizzlers are usually a shallow fried or meat chunk but today I am making a purely vegetarian potato and corn patty. Fusion cuisine is the order of the day and world cuisine is here to stay. Fusion is one that combines elements of different culinary traditions. Origins of the sizzler can probably be traced to the teppanyaki-sizzled dishes of Japan. It moved to the US after World War II, and became popular in the 1950s.

Sizzler steaks are normally prepared using high heat to sear the outside layer and leave the inside moist. The moist steak lets off a dramatic hiss of steam when it is plated. My son was fascinated the first time he saw a sizzler being served at a restaurant and was hooked. He would ask his dad to take him out especially for a sizzler. Both of them were foodies and loved to be the cynosure of all eyes with the sound of the sizzling plate arriving at the table.

“Sizzler” can be served with French fries, shredded cabbage, cherry tomatoes, carrots, baby corn, sweet potato, etc., served on a metal hot plate, kept on a wooden base. The word “sizzler” obviously comes from the sizzle that one hears when a blob of butter or lime juice is put on the burning hot plate

Sizzlers can be an interesting one pot meal if served with rice; it also adds aroma and panache to the dish.

Below is a video a young lady( Love u Apoorva) shot on this sizzler. It does not have the parboiled veggies and the sauce as the video was shot in one take. It is my first video so please please watch, like and comment.:)

Veg Sizzler Ingredients:

For the Dumplings:

200gms Potato-boiled and grated

100 gms boiled American corn

1 bread slice soaked (optional)

1 green chilli chopped finely

1tsp garam masala powder

1tsp red chilli powder

Salt to taste

Fresh Coriander leaves

Juice of half lime

Oil to shallow fry

For the accompanying salad, choose whatever you like….cucumber slices, blanched carrot slices, shallow fried baby corn, French fries, sautéed mushrooms, cherry tomatoes.


Take all the above ingredients in a bowl and mix till blended well. Make four large dumplings or patties.

Heat a non-stick pan and add 1 tbsp oil. Once the oil is hot, place the dumplings on the griddle and shallow fry on both sides until golden brown. Add more oil if necessary.

When the patties are done remove on a kitchen towel and keep aside.

Ingredients for the sauce

2 onions

¾ cup tomato puree

1 tsp ginger paste

1 tbsp red chilli paste

½ tsp honey

1 tbsp lime juice

1-star anise powder

1 tbsp oil

Peel onion and boil with half a cup of water. Grind to a smooth paste. Heat the oil and add the onion paste. Cook for five minutes, stirring continuously. Add ginger paste,red chilli paste, tomato puree and sauté. Add one cup of water, bring to a boil and add the honey and salt. Add the star anise powder, lemon juice and stir well. Cool, and pour over the dumplings.

Heat the sizzler plate over an open flame till it is red hot. Once the plate is heated, transfer it onto the wooden tray.

The final step is to prepare the sizzler tray. Cover the sizzler plate with cabbage leaves. Place the corn and potato dumplings on one side and the vegetables on the other side. I usually make a sauce and pour it over.

Add a blob of butter to the sizzling hot plate. If it doesn’t sizzle too much then pour a little lime juice on the plate and see it sizzle! Serve immediately and enjoy the sizzling smoking aroma on your plate.




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