Vegetable Sizzlers

Ingredients
1 md Capsicum; (should stand on ; base)
1 md Tomato ripe and firm
1 Carrot boiled; cut into 1/2"; slices
1 c Cabbage shredded
2 Potatoes boiled and peeled
1 Onion cut into rings or
3 Beans boiled and halved;
1 c Boiled rice
1 c Boiled noodles or spaghetti
1 ts Red chilli powder
1 ts Tomato ketchup
1/2 ts Soyasauce
1 ts Cornflour
1 tb Dried bread crumbs; fine Salt to taste
1 tb Butter
1 tb Oil


PreparationMix ginger, garlic, Mash one potato well, cut fingers of the other. Mix rice, mashed potato, cornflour, chilli powder, soyasauce, ketchup, salt. Cut off cap from both tomato and capsicum. Scrape tomato from inside to form hollow. Place capsicum in boiling water till limp. Drain and pat dry. Fill both tomato and capsicum with rice filling. Brush with a little butter. Keep aside Shape pattie of remaining mixture and shallow fry with oil. Keep aside. To assemble sizzler: Heat sizzler tray, place half butter in centre, add all vegetables, salt and stirfry. Push to the sides, put remaining butter in centre. Add noodles, sprinkle salt and pepper, toss. Push to sides inside the veggies. Place the capsicum, tomato and pattie in centre. Turn carefully to sizzle all over. Transfer tray to its wooden container. Make tray very hot before serving and sprinkle very lightly with some white vinegar, to sizzle. Serve piping hot with sauce, garlic rolls, etc. Making time: 1 hour Makes: 1 large serving bowl Shelflife: Serve immediately, prior preparation as convenient. Note: To make for a large number of guests, it would be better to use the same method but use a large griddle (tawa used for pav bhaji) to accommodate for all. Increase all the ingredients accordingly. Converted by MC_Buster. Converted by MM_Buster v2.0l.