Italian Sizzller


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Noodles Sizzling with a combination of vegetables and pizza sauce.

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Preparation Time : 
Cooking Time: 
Serves 1.
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Ingredients


10 to 12 carrot pieces, boiled
5 to 6 broccoli florets
2 tbsp boiled green peas
2 tbsp sliced mushrooms (khumbh)
5 to 6 baby corns, sliced and par boiled
1/4 cup boiled green pasta
1/2 cup boiled fettuccine
1/3 cup tomato gravy, see below
salt and black pepper (kalimirch) powder to taste
butter for cooking

For the tomato gravy
1/2 kg red, ripe tomatoes, cut into big pieces
2 tbsp fresh cream
2 to 3 tsp sugar
1/2 tsp dried oregano or 1 teaspoon fresh chopped tulsi leaves (Indian basil)
1 pinch carom seeds (ajwain)
1/4 tsp chilli powder
salt to taste

Method
  1. Heat a little butter and saute the carrots for 1 minute. Season with salt and pepper.
  2. Blanch the broccoli in salted boiling water for a few minutes. Drain.
  3. Heat a little butter and saute the broccoli for 1 minute. Season with salted with salt and pepper.
  4. Heat a little butter and saute the green peas for 1 minute. Season with salt and pepper.
  5. Heat a little butter and saute the mushrooms and baby corn for 1 minute.
  6. Season with salt and pepper.

For the tomato gravy

  1. Boil the tomatoes without any water. Blend in a liquidiser and strain.
  2. Add the sugar, oregano, ajwain, chilli powder and salt and boil for 10 minutes on a slow flame.
  3. Add the cream

How to proceed

  1. When you want to serve, heat a sizzler plate on the gas and brush with butter.
  2. Arrange the vegetables and paste and heat the plate for 1/2 minute.
  3. Sprinkle a little tomato gravy over the pasta and put very small knobs of butter over the plate to get the sizzling effect.
  4. Serve immediately.
RECIPE SOURCE : Saatvik KhanaBuy this cookbook

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