Veggie Sizzler Recipe on Youtube 😊
Veg Momos Ingredients:
250 Grams or Approx. 2 Cups Cabbage
150 Grams Carrots or 1 Cup
150 Gram Each Coriander and Spring Onion or 1 Cup
10 Cloves Garlic
1 Inch Ginger
1/2 Cup Onion
1 Tbsp Soya Sauce
3 Tbsp Groundnut Oil
2 Tbsp Curry Powder
1 Tbsp Pepper Powder
1 Tsp Ajinomoto / Chinese Salt
Salt as per taste
Prep:
Peel and wash all the veggies. Roughly Chop and reserve.
Dough:
250 Grams Maida (All Purpose Flour)
2 Cups Warm Water
1 Tsp Baking Powder
1 Tsp Salt
2 to 3 Tbsp Oil
Prepare the Dough and Wrappers First:
In a mixing bowl combine all-purpose-flour, baking powder and salt, gradually add warm water in small batches and form a smooth dough.
Knead the dough for 10 minutes. Add 3 tbsp oil and knead for further 10 more minutes.
Cover and allow the dough to rest for 10 minutes.
After 10 minutes once the dough has rested form large lime size roundel, exactly how we prepare roti, dip the roundel in flour and roll to form a roti.
Using a cookie cutter or a lid cutout rounds and reserve on a plate, repeat this process and form as many cutouts as possible reserve on a plate and cover with damp cloth, making sure the cutouts don't form a crust.
Prepare Filling:
Using a mixer with chopper blade, we need to pulse and chop all the veggies as fine as possible.
First batch add ginger, garlic, chilies, spring onion bulbs, onions, coriander, and spring onion leaves pulse twice and place on one speed for 2 minutes occasionally stirring and making sure all veggies are finely chopped.
Repeat the process and finely chop entire batch of veggies.
Transfer the veggies to a mixing bowl, heat three tbsp of groundnut oil until smoky.
Combine the curry powder, pepper powder, salt, ajinomoto and hot oil to the veggies and mix till well combined.
Form momos and Start Steaming:
Place half tbsp mixture in the middle of the cutout sheet. Fold in half and seal all the edges.
To form button shape, join ends of the folded momo and prepare perfect looking button momo.
To pleat momo: place 1/2 tbsp filling in the middle of rolled out momo sheet, fold in half. Start forming pleats from one half and seal the edges pleat the other half and seal the edges.
Heat a pan with a tsp oil and place the momos in the pan. Do not over crowd, leave space and arrange the momos.
Add 1/4 cup water to the bottom of the pan, cover and cook the momos for 10 minutes. Once the momos are cooked place on high flame and fry for 10 minutes. Reserve the momos on a plate.
Garlic Fried Rice Ingredients:
2 Cups Cooked Rice
1 Tsp Chilly Paste
15 Pods Garlic
5 Sprigs Spring Onions
6 Dried Red Chilies
3 Tsp Soya Sauce
3 Tbsp Oil
Salt as per taste.
Prep:
Wash 1.5 cups rice. Add to a pressure cooker with 3 cups water and 1 tsp salt. Stir once and place on medium flame.
Add 1 tsp oil or ghee, cover place the lid and whistle. cook on high flame for 2 whistles and reserve.
Once the rice has cooked fluff it a bit and reserve.
Peel, wash and finely chop garlic and reserve.
Clean, wash and finely chop spring onions.
Prepare 1 tsp chilly paste.
Garlic Fried Rice Method:
Heat a pan with oil.
Add the finely chopped garlic and fry for a minute.
Break the dried red chilies in half and fry it for a minute.
Add chilly paste and fry.
Add the chopped onion and spring onions and fry till transparent.
Fluffy the rice once and add the rice to the onion masala.
Mix the rice on the onion and garlic masala.
Place on low flame and add soya sauce and salt as per taste.
Stir and fry the rice for 2 minutes on medium flame and remove from flame.
Pan Tossed Veggies Ingredients:
2 Cups Button Mushrooms
1/4 Cup Carrot
1/4 Cup Corn
1/4 Cup Peas
1 Cup Onion
2 Cups Capsicum
15 Pods Garlic
5 Sprigs Coriander
5 Sprigs Spring Onions
1 Tsp Pizza Seasoning
1 Tsp Chilly Flakes
1 Tsp Salt
2 Tbsp Oil
Prep:
Wash the button mushrooms well. Place it in a colander allow excess moisture to drain.
Spread the mushrooms on a towel and air dry for 15 to 20 minutes. Chop the mushroom in half and reserve.
Peel, Wash and chop carrot into dice and reserve.
Peel, wash and reserve peas.
Peel and wash garlic and onion, roughly chop and reserve.
Clean and wash spring onions and finely chop.
Clean and wash coriander and finely chop.
Wash and remove seeds from capsicum and finely chop.
Boil 1 cup water in a pot add the chopped carrots, peas and corn boil the veggies until tender. Drain and reserve the veggies.
Pan Toss Veggies:
Heat a pan on medium flame with 2 tbsp oil.
Add the finely chopped garlic to the oil and fry for few seconds.
Add the chopped onion and fry till transparent.
Add all the veggies and fry for 5 minutes.
Add 1 tsp salt, 1 tsp pizza seasoning and 1 tsp chili flakes to the veggies and fry for a minute.
Add coriander and spring onions toss once.
Set the veggies aside and start preparing momos.
Sizzler Sauce ingredients:
3 Tbsp Tomato Ketchup
2 Tbsp Soya Sauce
2 Tbsp Chili Sauce
1 Tbsp Corn Starch
1 Tsp Chili Flakes
1 Tsp Pizza Seasoning
Sizzler Sauce Method:
Heat a wok on medium flame.
Add tomato ketchup, chili sauce, soya sauce and 1 cup water stir well.
Once the sauce starts to boil add the corn starch and stir to form a sauce.
Cook the sauce for a minute and remove from flame.
Veggie Sizzler Method:
Heat a sizzler plate on medium flame for 15 minutes. Let the heat while we reheat the veggies and rice and also prep the fries.
Heat a wok with oil to fry french fries.
Once the oil is hot add the french fries and fry till golden.
Reheat all the veggies and rice in microwave.
Start to assemble the sizzler. Place cabbage leaves on the plate. then place a cup of rice, next place the momos, top with veggies and fries. Pour the sauce place the sizzler plate on the tray. Add some butter and serve hot...Enjoy!
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