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Thai Sizzler
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
15 Mins
Cooking Time
60 Mins
Total Time
75 Mins
Makes
2 null
Ingredients
Main Recipe
For the sweet corn cutlets
1 1/2 cups sweet corn kernels (makai ke dane)
2 tsp soy sauce
1 to 2 tbsp rice flour (chawal ka atta)
salt to taste
oil for deep-frying
For the green rice
1 cup long grain rice (basmati chawal)
4 tbsp chopped coriander (dhania)
1 tsp fresh chopped mint leaves (phudina)
1 tsp fresh chopped basil
1 tbsp oil
salt to taste
For the Thai red curry
1/2 cup baby corn
1/4 cup carrot cubes
1/2 cup broccoli floret
1/4 cup sliced mushrooms (khumbh)
1 1/2 cups coconut milk (nariyal ka doodh)
1/2 tsp soy sauce
6 to 8 chopped basil
1 tbsp cornflour , mixed in 1/2 cup
1/2 tbsp oil
salt to taste
For the caramelized vegetables
1/2 cup sliced onions thickly
1 cup capsicum cubes
1 cup sliced zucchini
1/2 tsp sugar
2 tsp oil
salt and
To be ground into a red curry paste
5 fresh red chilli , soaked in warm water for 10 minutes
1/2 cup chopped onion
1/2 tbsp grated ginger (adrak)
1 lemongrass (hare chai ki patti)
1/2 tbsp coriander (dhania) powder
1 tbsp cumin seeds (jeera) powder
1 tsp white peppercorn
1/4 tsp salt
Other ingredients
1 tbsp oil mixed with 1 tablespoon
Method
- Heat the oil in a pan, add the onions and sauté till the onions turn translucent.
- Add the capsicum and saute for 2 to 3 more minutes. Then add the zucchini slices.
- Add the sugar, salt and pepper and sauté till the vegetables are caramelized. Keep aside.
- Wash and drain the rice.
- Heat the oil in a pan, add the rice and fry for 4 to 5 minutes.
- Add 2 cups of water, the bay leaf and salt and cook on a slow flame, covered with a lid till all the liquid is absorbed.
- Lower the heat, cover the pan again and cook for 10 minutes or till the rice is done.
- Remove the bay leaf. Stir in the coriander, mint, basil and green chilli. Keep aside.
- Lightly crush the sweet corn in a blender.
- Add the red curry paste, soya sauce and salt and bind it with the rice flour to make a soft dough.
- Using lightly oiled hands, shape the mixture into 4 cutlets and deep fry in hot oil till they are golden brown.
- Drain on absorbent paper. Keep aside.
- Parboil the baby corn, carrots, broccoli and mushrooms and keep aside.
- Heat the oil in a pan, add the red curry paste and saute for a few seconds.
- Add the coconut milk, soya sauce, basil leaves and all the vegetables and bring to a boil.
- Add the cornflour paste and salt and simmer for 3 to 5 minutes till the curry thickens. Keep warm.
- Heat 2 sizzler plates over an open flame till they are red hot. Then place them on their respective wooden trays.
- Arrange the caramelized vegetables on the sides of each cast iron plate.
- Place the warm green rice in the centre and pour the Thai red curry over it.
- Place 2 hot sweet corn cutlets on one side of the plate.
- Repeat with the remaining ingredients on the second sizzler plate to make another sizzler.
- Pour the oil-water mixture over the cast iron plates for a sizzling effect.
- Serve immediately.
Thai Sizzler recipe with step by step photos
Devisha Tiwari
June 12, 2021, 1:26 p.m.
My daughter lovers hot sizzlers and chili paneer recipes of Tarla Dalal. I made these on her birthday. It was a hotel cruize experience. Love to visit this website.
Tarla Dalal
June 12, 2021, 1:26 p.m.
Hi, Thank you for your kind words.
Foodie #533916
Jan. 22, 2021, 8:03 a.m.
very inovativ,mast:)
Anu
Dec. 17, 2018, 11:08 p.m.
Heena Thakker
Aug. 11, 2014, 3:08 p.m.
Urvi
Oct. 28, 2011, 3:31 p.m.
Great recipe. Turned out well when followed step by step. My family enjoyed it. Thank u to Tarla Aunty
Tarla Dalal
Oct. 28, 2011, 3:31 p.m.
Hi Urvi , we are delighted you loved the Thai Sizzler recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
