Reach Indians and South East Asians living in Australia



Everything that sizzles is awesome. This mouth-watering, buttery, hot and sizzling recipe of vegetable sizzler is simply irresistible. Can’t wait? Let’s get cooking!


  • Potatoes  (boiled) – 2
  • Paneer (shredded) – ½ cup
  • Carrot – 1
  • French Beans – 4-5
  • Green Peas – ½ cup
  • Onion (finely chopped) – 1
  • Sweet Corn – ½ cup
  • Pasta (boiled) – 1 ½ cups
  • Cabbage – 4-5 leaves
  • Red Chilli Powder – ½ tsp
  • Black Pepper Powder – ½ tsp
  • Garam Masala – ½ tsp
  • Oregano – ½ tsp
  • Cornflour – 2 tbsp
  • Lemon Juice – ½ tsp
  • Bread Crumbs
  • Oil – For shallow frying
  • Butter – 2 tbsp
  • Salt


  • Butter – 2 tbsp
  • All Purpose Flour/Maida – 1 tablespoon
  • Black Pepper (crushed) – 1 tsp
  • Tomato Puree – 5 tbsp
  • Worcester Sauce – 1 tsp
  • Garlic (finely chopped) – 4-5 cloves
  • Red Chilli Sauce – ½ tsp
  • Water – 1 ½ cup
  • Salt


  • Let us start with the veg cutlets. To begin with, boil carrots, corns, beans and green peas. When boiled, drain all the water from the vegetables and mash them. Take them out in a bowl and add thoroughly mashed boiled potatoes. Sprinkle red chilli powder, garam masala, oregano, black pepper powder, salt and lemon juice. Mix well and keep aside.
  • Take a pan and heat 2 tbsp butter. Add finely chopped onions and cook until translucent. Add the mixed vegetables to the pan and cook for 2 minutes. Now add shredded paneer, cornflour and bread crumbs. Make either small round tikkis or give them any other interesting shape like a heart, if you have a mould. Refrigerate the tikkis and head to the next task.
  • To prepare the sauce, heat butter in a pan and add garlic to it. Mix crushed black pepper in the flour and add it to the pan. Stir well. Now add water and get rid of any clots before adding rest of the sauce ingredients one by one. Keep stirring the sauce till it achieves a smooth but slightly thick consistency, then remove from heat.
  • Add to the boiled pasta, chilli flakes, oregano, salt and some of the sauce. Give it a gentle toss and keep aside.
  • Now take some oil in a pan and shallow fry the cutlets until they are crispy brown. Keep everything else in order before frying all the cutlets so they don’t have to wait too much, else they’ll loose some of the crunch.
  • Take the iron sizzler plate, place it on the stove and heat it for a while. When the plate is sizzling hot, take it off the stove and carefully place cabbage leaves on the plate. Now, cover the cabbage leaves with pasta, then put a few cutlets on top and pour some sauce over them. If you want, you can add a few French fries on the side. In order to make the plate sizzle, you have to do the layering quickly and then pour some butter around the plate while it is still very hot. Place the iron plate on the wooden tray and serve.

Divya Singh

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