Sunday Sizzler: Veg Momos, Garlic Fried Rice and Pan Tossed Veggie Combo Recipe

I really enjoy sizzlers at restaurant, but recreating same at home was challenging since there is a lot of prep which goes into preparing a perfect sizzler. Since this was my first attempt I used only a group of veggies which can be altered and used in different ways like, pan tossed and filling for momos. 

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!

Mixed Veggie Pizza Recipe

I'm really enjoy the taste of mixed veggies. When mixed veggies are topped on pizza the crunchy texture and flavor is ultimate.

Mixed veggie pizza recipe on Youtube 😊

Ingredients Mixed Veggie Pizza:

Ready to Use Pizza Base

Ready to Use Pizza Sauce

Grated Pizza Cheese

1 Tbsp Pizza Seasoning

2 Tsp Oil or Butter

1/4 Cup Roughly Chopped Onion

1 Tsp Ginger and Garlic Paste

1/4 Cup Roughly Chopped Carrots

1/4 Cup Finely Chopped Beans 

1/4 Cup Cauliflower Florets 

1/4 Cup Finely Chopped Potato

1/4 Cup Finely Chopped Capsicum

1/4 Tsp Chilly Powder

1/4 Tsp Curry Powder

1/2 Tsp Salt

3 Tbsp Water

Prep:

Peel and wash onions. Roughly chop 1/4 cup onions and reserve.

Peel and wash equal portions ginger and garlic. Add the ginger and garlic to a mixerjar and grind to form a smooth paste and reserve 1 tsp of paste in a bowl.

Peel, wash and chop carrots, capsicum, and potato into tiny pieces.

String the beans, wash and finely chop.

Remove hard stems and only reserve tiny cauliflower florets.

Method:

Heat 2 tsp oil in a wok on medium flame.

Add 1/4 cup roughly chopped onions and fry till transparent.

Add 1 tsp ginger and garlic paste and fry till raw flavor reduces.

Add 1/4 cup chopped carrots, 1/4 cup finely chopped beans, 1/4 cup cauliflower and 1/4 cup finely chopped potatoes fry for 2 minutes.

Add 1/4 tsp chilly powder, 1/4 tsp curry powder and 1/2 tsp salt and fry for 2 more minutes.

Add 3 tbsp water stir once cover and cook on low flame for 5 minutes until all veggies are well done.

Apply 2 tbsp pizza sauce on the pizza base, top 2 tbsp veggies, next top with grated cheese and chopped capsicum.

Top with a tsp of pizza seasoning and microwave for 7 to 8 minutes or pan roast until crispy on the bottom.

Plate the pizza and sprinkle chilly flakes slice and serve hot...Enjoy!

Mushroom Pizza Recipe

Using simplest ingredients and creating a satisfying pizza. I've used ready to use pizza base and sauce in this recipe.

Recipe video on Vidyascooking Youtube Channel 😊

Ingredients:

Ready to use Pizza Base

Ready to use Pizza Sauce 

I do have a recipe for both pizza base and sauce in pizza playlist on this channel.

1 1/2 Cups Sliced Button Mushrooms

1/2 Cup Finely Chopped Capsicum

1/2 Cup Finely Chopped Onions

3 Finely Chopped Chilies

1/4 Tsp Pepper Powder

1/4 Tsp Salt

1 Tsp Oregano

100 Grams Butter

Prep:

Wash the button mushrooms well. Allow it to drain in a colander.

Once the moisture drains from mushroom spread it on a towel allow it to air dry for 15 minutes.

Slice the mushrooms and reserve in a bowl

Peel and wash onion. Finely chop or slice as per choice and reserve.

Remove the stem and wash the chilies. Finely chop and reserve.

Remove stem and seeds in the capsicum wash and finely chop reserve.

Method:

Heat a wok with 1 tbsp salted butter and add the mushrooms fry on medium flame for a minute.

Add 1/4 tsp pepper powder and salt fry the mushroom till it softens a bit. Remove from flame and reserve.

Apply 1 tbsp butter on pizza base.

Spread pizza sauce evenly on the base. 

Evenly spread grated cheese on the base.

Top with fried mushrooms, chopped capsicum and oregano.

Place a pan on medium flame. Gently place the pizza base in the pan and cover. Cook for 5 minutes on medium flame.

Once the base is well toasted and the cheese has melted remove from flame and transfer to a plate.

Top the pizza with finely chopped onions and chilies. Slice and enjoy!

Flame Grilled Mutton Tikka Recipe Using Meamo Boneless Mutton

Preparing mutton tikka on stove top is so easy and convenient. Serve these tikkas as a starter or as side dish. Tender and quality mutton was from meamo meats. Traditionally butchered meat always has good flavor and taste.

To purchase original jhatka meats is a hazel in the city and one must know the right place and way to clean it. At Meamo seafood, poultry, mutton and offals are fresh and traditionally butchered. Quality of meat is fantastic, I can vouch and say this is original jhatka meat from the flavor and taste. 

Meamo meats is 100% certified Jhatka meat, which means painless and cruelty free butchering. Be it goat meat, chicken or fish its hygienically cleaned and washed with turmeric then packaged and shipped to your door. I highly recommend meamo meat it does not contain any smell the meats are fresh and very tasty. Do use the Promo Code Vidya10 to purchase meat as per choice from meamo.

https://meamo.in/

Mutton Tikka Ingredients:
500 Grams Boneless Mutton
1 Tbsp Ginger and Garlic Paste
2 Tbsp Hung Curd
2 Tbsp Green Chilly Paste
1 Tsp Kashmiri Chili Powder
1 Tsp Degi Mirchi
1 Tsp Kitchen King Or Garam Masala
1/4 Tsp Chat Masala
1/4 Tsp Turmeric
1/4 Tsp Pepper Powder
1/4 Tsp Vinegar 
2 Tsp Mustard Oil or Ghee
Salt as per taste

Prep:

To prepare hung yogurt take 1 cup fresh curd. Add the curd to a muslin or cotton cloth tie a knot and hang it on the tap allow all the excess moisture to drain. In roughly 1 hour the hung yogurt will be ready.

Peel, wash and chop, ginger and garlic. Add the cleaned ginger and garlic to a mixer jar and grind to form a smooth paste.

Wash and clean green chilies and add it to a mixer jar, grind to form a smooth paste and reserve.

Wash the mutton twice, drain and reserve.

Marination:

Add the mutton to a mixing bowl. 

Add 1 tbsp ginger and garlic paste, 2 tbsp chilly paste, 2 tbsp hung yogurt, 1 tsp kashmiri red chili powder, 1 tsp degi mirchi powder, 1/4 tsp turmeric powder, 1/4 tsp pepper powder, 1 tsp kitchen king masala, 1/4 tsp chaat masala, 1/4 tsp vinegar, 2 tsp mustard oil and salt as per taste. Massage all the ingredients well in the meat, cover and place it in the fridge for one hour. for best results allow the meat to marinate over night.

Pressure Cook: 

Add the marinated mutton to a pressure cooker and fry it for a minute.

Add 1 cup water stir once, place the lid and whistle. Cook the meat for 3 whistles on high flame or until well done.

Once the meat has cooked remove from flame allow the pressure to release.

Gently release the whistle and open the pressure cooker. Place the cooked meat back on medium flame all excess moisture to evaporate completely.

Once the moisture has evaporated and the masala has coated well on the meat place it in a sir tight container and refrigerate well for 3 hours or over night.

Recipe Video on Youtube 😊

Flame Grill:

Remove the meat from the fridge start to skewer the meat 4 pieces in one skewer.

Place a grill plate on medium flame. Gently place the skewers and flame grill for 2 minutes on each side. Brush ghee and grill for 2 more minutes on each side and serve hot with lime wedges...Enjoy!

Indian Style Mutton Keema Hot Dog Recipe ( Mutton Keema Bun Burger Recipe )

I've grown up eating this dish as burger. Mom would always separate a batch of keema and cook it with basic ingredients, the used to be ultimate. Till date all my cousins and friends who visit us remember this burger and compliment mom. I dont know what spices she used but tweaked the recipe a bit and tried to prepare it close to the ones we had as kids.

Mutton Keema Bun Burger Ingredients:
300 Grams Mutton Keema
2 Tbsp Oil
1 Cup Finely Chopped Onions
2 Tbsp Finely Chopped Mint and Coriander
1 Tbsp Finely Chopped Onions
1 Tsp Finely Chopped Ginger
4 Green Chilies Finely Chopped 
1 Tsp Ginger and Garlic Paste
1/4 Tsp Turmeric Powder
1 Tbsp Chilly Powder
2 Tbsp Coriander Powder 
200 Grams French Fries Ready to fry
1 Tbsp Garam Masala
1 Tsp Pepper Powder
Oil for frying
Salt as per taste

For Burger:
1/4 Cup Finely Chopped Onions
2 Finely Chopped Green Chilies
1 Tsp Parsley
1/4 Cup Grated Cheddar
1/2 Lime
Salt as per taste.

Prep:

Peel, wash and finely chop onions.

Wash and finely chop chilies.

Grate cheese and reserve.

Wash and finely chop mint and coriander.

Peel, wash and finely chop garlic and ginger.

Recipe Video on Youtube 😊

Method:

Heat a wok with oil on medium flame.

Add finely chopped onions and fry for a minute.

Add finely chopped ginger, garlic, mint and coriander to the onions and fry for a minute.

Add finely chopped chilies and ginger garlic paste and fry for a minute.

Once the onions and ingredients have fried, add turmeric, chilly powder and coriander powder and fry for a minute.

Add mutton keema, break and fry till the keema releases moisture.

Add 1/4 cup water and salt as per taste, stir well cover and cook, until well done.

Once the keema has cooked add garam masala and pepper powder stir and mix well, place on medium flame allow excess moisture to evaporate and reserve the keema in a bowl.

Heat a tawa add 2 tbsp oil.

Slice the bun into half. Place the bun on the tawa and toast on both sides.

Place the bun on a serving plate and stuff with keema, finely chopped onions, chilies, coriander and grated cheese, top with more keema place in micro wave for 30 seconds and serve as hot as possible...Enjoy! 

Banana Halwa (Nendran Halwa/ Plaintain Halwa)

Banana Halwa is a nutritious and healthy snack / dessert. We can reheat this halwa for 30 seconds and serve it warm. Banana halwa stores well in a airtight container upto 3 weeks and for a month if refrigerated.

Recipe Video on Youtube 😊

Ingredients:
300 Grams Nendran Banana (Ripe Plantain)
450 Grams Jaggery Cane Sugar
300 ML Coconut Milk
4 Tbsp Sugar
15 Pods Green Cardamom
15 Cashews
15 Almonds
3 Tbsp Melon Seeds
2 Tbsp Corn Flour
3 Tbsp All Purpose Flour
4 to 5 Tbsp Coconut Oil
Pinch Salt

Prep:
To prepare coconut milk heat 2 cups lukewarm water. Clean fresh coconut, peel and chop coconut into tiny pieces.

Add the coconut to a mixer and pulse twice add small amount of Luke warm water and grind to form smooth paste.

Add the ground coconut paste to a sieve squeeze and extract coconut milk. Follow this step and extract coconut milk from one entire coconut. Reuse the ground coconut paste, add it back to the mixerjar grind it with Luke warm water and extract milk second time and reserve.

Chop cashews and almonds.

In a mixer jar add sugar and cardamom grind to form fine powder and reserve.

In a mixer jar peel slice and add the plantain grind to form smooth paste and reserve.

In a wok or heavy bottom pot add the crushed cane sugar, followed by cardamom powder and 1 small glass water stir and melt the jaggery and reserve.

Method:

Heat a heavy bottom pot on medium flame.

Add 2 tbsp coconut oil. Place on low flame, start adding the chopped almonds, cashews and melon seeds fry till light pink, strain and reserve on a plate.

Add the ground banana paste, coconut milk to the pot.

Place a sieve on the pot strain the melted jaggery.

Stir well allow to boil on high flame, place it on medium flame occasionally stir and reduce till stick dough like consistency.

Add corn flour and all purpose flour to a bowl. Add a pinch of salt and water, dilute and prepare a slurry.

Add the slurry to the halwa stir well. Add 2 tbsp coconut oil and stir well. Add fried nuts reserve some for garnish, and stir till well combined.

Once the halwa is thick and starts forming ball consistency, transfer to a plate or desired dish top with reserved fried nuts allow to cool then slice into equal cubes and serve...Enjoy!

Hyacinth beans Paratha (Mochakkai Paratha Recipe)

This mochakkai paratha is never before seen or heard recipe this was my own imagination and creation. Mom and I enjoyed it. Many times i never record the best recipes i create this time i made sure to record whatever the outcome. We peel and hull the hyacinth beans for many recipes I've already posted a detail video how to hull and cook the hyacinth beans. For convenience we get hulled hyacinth beans from store these days to save time and it helps local women to earn extra income.

How to clean and hull hyacinth beans 

Recipe video on youtube english😀

Ingredients to prepare Hyacinth Beans Paratha:

For Filling:

200 Grams Hulled Hyacinth Beans Cooked

100 Grams Beaten Rice / Poha/ Paper Avalakki / Aval 

2 Medium Onion Finely Chopped 

5 Sprigs Coriander leaves Finely chopped 

5 Sprigs Curry Leaves Finely Chopped 

5 Green Chilies 

1 Tbsp Ginger and Garlic paste

1 Tbsp Curry Powder 

1 Tbsp Chaat Masala

3 Tbsp Oil

Salt as per taste

Oil or ghee as required to fry the paratha

Method:

Pre cook the hyacinth beans till tender.

Drain excess moisture allow to cool for 1 hour.

Add the cooked beans to a mixer and grind to form a semi coarse paste.

Peel and finely chop onions. Separate and wash the coriander and curry leaves and finely chop.

Heat a wok on medium flame.heat a wok with 3 tsp oil.

Add the onion followed by ginger and garlic paste fry till onion turns transparent.

Add curry powder and chaat masala and fry till raw flavor reduces.

Add the ground bean paste and fry for few minutes keep stirring occasionally.

Add the beaten rice or poha to a mixer and grind to form a smooth powder.

Add salt to the bean paste and stir once. place on low flame.

Gradually add the ground poha or beaten rice flour, coriander and curry leaves, stir well make sure all the ingredients are well mixed with the bean masala make sure the filling is tight and does not contain any moisture. 

Once cooked we can form shape with bean filling that point remove from flame allow to cool.

For the dough:

2 Cups Whole Wheat Flour

1/4 Tsp Salt

2 Tbsp Oil

Water as required 

Method:

In a mixing bowl add whole wheat flour and salt mix well.

Gradually add water and knead to form a smooth dough.

Add oil Knead for 5 minutes, cover and reserve.

Allow the dough to rest for 15 to 20 minutes.

Prepare Paratha:

Divide the dough into slightly larger than lemon size equal roundels. 

Divide the filling into lime size roundels.

Reserve flour for dusting the surface.

Take a dough roundel gently flatten and place the filling in the middle.

Gather all the edges and form a roundel.

Place the filled roundel on a chapathi stone. Dust the surface and roundel.

With gentle hands roll out the dough into even paratha.

Heat a tawa on medium flame.

Transfer the paratha to tawa and fry for two minutes.

Flip the paratha and fry for another two minutes. Spread one tsp oil on the paratha and fry till golden for minute...remove from flame and serve hot with pickle...Enjoy!

Tapioca Cheese Balls Recipe

I enjoyed freshly harvested tapioca from a local farm. Tried this recipe on my own which turned out excellent...never knew tapioca can be used in cheese balls :)

Recipe video posted on Youtube English Channel 😊

Ingredients:

1 1/2 Cups Tapioca (Peeled, Boiled and Mashed)

3 Tbsp All Purpose Flour (Maida)

2 Tsp Rice Flour

3 Tbsp Milk Powder

Cheddar Cheese Cubes

Salt as per taste 

Oil for frying...

Prep:

Rinse and steam cook the tapioca till soft and tender.

Peel the tapioca and allow to cool.

Using a fine grater or cheese grater, take small pieces of tapioca and start to grate and add it to a bowl.

Once the tapioca is grated knead to form a smooth dough.

Chop the cheddar cheese cubes into quarters.

How to Steam Cook Tapioca Video

Method:

Add rice flour, maida and milk powder to the tapioca, knead and form a smooth dough.

Divide and roll lime size tapioca balls. 

Place cheese in the middle, garther all the edges and roll to form a cheese ball.

Similarly we can also prepare tapioca stick in the same method. We need to take slightly larger than a lime size dough. 

Roll the dough into equal cylinders, place the cheese in the middle, gather all the edges to form a cheese stick and reserve.

Heat enough oil in a wok on medium flame.

Gently drop the tapioca balls one at a time and fry for 2 minutes on each side.

Keep flipping the cheese balls gently to achive golden color.

Drain the cheese balls from oil and reserve on kitchen towel for excess oil to drain.

Similarly fry the cheese sticks.

Serve the tapioca cheese balls hot with choice of sauce...Enjoy!