Discover India in Little Rock Change City
Vegetable sizzlers
naan/rice/jeera rice
Sizzlers,Punjabi,North Indian,Veggie
1 medium Capsicum; (should stand on its base) 
1 medium Tomato ripe and firm 
1  Carrot boiled; cut into 1/2"; slices 
1 cup Cabbage shredded 
2  Potatoes boiled and peeled 
1  Onion cut into rings or strips 
3  Beans boiled and halved; (3 to 4) 
1 cup Boiled rice 
1 cup Boiled noodles or spaghetti 
1 teaspoon Red chilli powder 
1 teaspoon Tomato ketchup 
½ teaspoon Soyasauce 
1 teaspoon Cornflour 
1 tablespoon Dried bread crumbs
1 tablespoon Butter 
  Salt to taste 
1 tablespoon Oil 
Mix 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
center, add all vegetables, salt and stirfry. Push to the sides,
put remaining butter in center. Add noodles, sprinkle salt and
pepper, toss. Push to sides inside the veggies. Place the
capsicum, tomato and pattie in center. 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,rice,naan etc.