•    1 cup All-purpose flour
•    1/2 cup powdered sugar
•    1/4 cup oil
•    1/4 cup Yogurt
•    1/4 teaspoon Salt
•     1/4 teaspoon Baking powder
•     1/2 teaspoon Baking soda
•     1/2 cup Fresh orange juice
•     2 to 3 nos of Green cardamom
•     1 inch Cinnamon 
•     a small piece of Nutmeg 
•      2 nos of cloves
•     1/4 cup cherry and raisins

• Soak the cherry and raisins  in fresh orange juice and keep them in the refrigerator overnight. 
• Preheat the oven to 160 degree and grease a baking mould and place parchment paper on the bottom.
• Grind the cinnamon, cardamom, Nutmeg and cloves into a fine powder.
• Mix all-purpose flour, salt, cinnamon, cardamom, Nutmeg and cloves powder and keep aside. 
• Drain the cherry and raisins from the orange juice and keep the orange juice for further use.
• Coat the cherry and raisins in 1/2 teaspoon of All purpose flour and keep aside.
• In a separate bowl mix yogurt, sugar, baking powder and baking soda. Once you add the baking soda you can see the bubbles in the yogurt after 2 to 3 minutes.

• Then add oil and  whisk well. Add the flour mixture into this and keep mixing.
• Now add the orange juice and whisk well.Now add the cherry and raisins into the batter and gently fold with the help of a spatula. 
• Pour the batter into the prepared cake pan and tap on the kitchen counter to level the top. 
• Bake in a pre heated oven for 50 to 55  minutes.  Insert a toothpick in the middle of the cake. Cake is ready if the toothpick comes out clean. If not, bake for some more time, and then check again.Cool the cake in the pan for 5 minutes and then take out to cool in the wire rack.
• Once Cool, slice some glazed cherries on top and sprinkle powdered sugar and serve.

• 4 nos eggs
• 2 cups Basmati Rice
• 2 Large Onions
• 2 medium size tomatoes
• 1 green chilli Slit lengthwise
• 1 teaspoon Ginger garlic paste
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Red chilli Powder
• 1 tablespoon Coriander Powder
• 1/2 teaspoon Cumion Powder
• 1 teaspoon Biryani Masala
• 1/2 cup finely chopped coriander and mint leaves
• 3 tablespoon Oil
• 1 tablespoon Desi Ghee 
• Salt
• 1/4 cup Warm milk
• a Pinch of saffron strands
• Juice of 1 Lemon
• 1 teaspoon of Kewda essence

• 1 bay leaf
• 1 inch Cinnamon stick
• 2 to 3 Green cardamom
• 4 cloves
• 1 blade Javitri
• 1 Star Anise

• Soak the Basmati rice in water for 30 minutes.
• Boil the eggs and peel it's shell.Make a few slit on the egg and marinate it with salt and 1/4 teaspoon turmeric powder and keep it aside.
• Soak the saffron strands in warm milk.
• Finely chopped one large onion, two medium tomatoes and one green chilli and keep aside.
• Thinly Slice one Large onion and fry in a pan with oil till golden brown and keep aside.
• In the same pan , add the marinated eggs and pan roast them on both sides on low flame till light brown on all sides. Keep aside.
• In the same pan add the finely chopped onions , green chillies and cook till onions are brown in color .
• Add 1 teaspoon of Ginger garlic paste and saute till the raw smell of the paste goes away. Now add the finely chopped tomatoes and cook till the tomatoes becomes mushy and start to separate the oil from the masala.
• Add 1/4 teaspoon of turmeric powder, coriander powder, cumin powder, chilli powder and cook with 1 tablespoon of water so that the masala do not stick to the pan.
• Now add the pan roasted eggs and the Biryani Masala along with the finely chopped Coriander and mint leaves and 1/4 cup water and brings it to a boil. Cook till the gravy thickens . Make sure it is not too dry nor too runny.
• Now in  a large Vessel , Boil water along with the whole spices marked above, 1 tablespoon of oil, juice of one lemon and salt. Strain the water from the rice and add it to the boiling water and cook till the rice is 3/4th done.
• Now grease a heavy Bottomed Pan,  add a layer of rice, sprinkle some fried onions, coriander and mint leaves, a teaspoon of saffron soaked milk and top it with a layer of egg masala. Repeat with one more layer  of fried onions,chopped coriander and mint leaves . Sprinkle the top with saffron soaked milk and a teaspoon of kewda essence and a tablesppon of desi ghee on top. 
• Cover the pan with Silver foil and keep on  a pre heated tawa and cook on slow flame for 30 to 35 minutes. Turn off the gas and let it cool .
• Serve it with a cool Onion and cucumber raita along with some Papads for a blissful meal in the afternoon.

The word "sizzler" comes from the sizzle that one hears when, after heating the dish under a grill , the gravy is poured on, which dribbles on the hot plate and heats up. Sizzler" is an open-roasted, grilled or shallow fried piece of meat, chicken, fish or vegetables, served with french fries, shredded cabbage, tomatoes, carrots, french beans etc., served on a metal or stone hot plate, kept on a wooden base.

 

So when this week’s theme  of  Sizzlers are chosen by my fellow bloggers for our 20th Foodie Monday Blog Hop theme , I was a little apprehensive , how to make this dish in the absence of a sizzler plate. I am so fortunate to have these charming friend of mine Rupal and Wagmi who encouraged me to try this dish at home and can be served on any hot nonstick thing available at home. This prompts me to think about the possibility of making what kind of sizzler dish and how to get the sizzling effect I could bring in the dish. The whole process was a learning experience from cooking the dish, learning about it’s history and photographing it.

When we look into the type of sizzler dish you can try at home, the choice is endless with Continental Sizzler, Indonesian Sizzler, Italian Sizzler, Lebanese Sizzler, Indian Sizzler, Mexican Sizzler, Thai Sizzler to name a few. Sizzlers are fun, no doubt, but is it possible to indulge in that fun without the scare of excessive calories? Yes, you can try this Indian Sizzler of Paneer Tikka served on sweet rice and some assorted winter vegetables and with the rich makhni gravy to balance out the flavour of the dish. Shake off the guilt occassionally and enjoy this sizzler as a one dish meal piping hot, with an excellent company on a lazy weekend.

Let's Learn How to make these Paneer Tikka:

• Combine the curd, besan, ginger garlic paste, chilli powder, kasuri methi, garam masala, chopped coriander, salt ,1 tablespoon of mustard oil and mix well to prepare a marinade.
• Add the paneer, onions and capsicum to it and keep aside for 10 to 15 minutes.
• Soak the wooden sticks in water for 15 minutes , if you are using barbecue skewers you do not need to do this.
• Arrange the paneer, onions and capsicum on  these bamboo sticks.
• Heat 1 tablespoon of mustard oil on a non-stick tava and sauté the paneer tikkas on all sides till they are lightly browned.

Ingredient for the saffron Flavoured Sweet Rice

•  1 cup basmati rice
• ¼ cup sugar
• 2 tablespoon desi ghee
• 3 to 4  black pepper
• 2 to 3 cloves
• 2 green cardamom
• 1 black cardamom
• 1 bay leaf
• 1 small pieces of cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric powder
• 2 1/2 cup warm water
• 1 tablespoon Cashew nuts for garnishing
• 1 tablespoon Raisins for garnishing
• 1 tablespoon milk
• a generous pinch of saffron

Lets learn how to make the saffron flavoured Sweet Rice:

• Wash and soak the Basmati rice for 30 minutes. Drain the water and spread it on a clean cloth and keep under a fan so that no water remains in the rice. Smear turmeric on the rice and keep aside.
• Place a heavy bottomed pan on the stove. Add one spoon of desi ghee and when the ghee gets heated, add the cashew nuts and raisins into the pan.
• Roast them till they turn golden brown color and then remove the nuts from the pan.
• Now pour one more spoon of ghee into the pan then add pepper, cloves, cinnamon, bay leaf, green and black cardamom into the pan. Sauté for few minutes. Add the rice and fry on medium heat till the rice turns a little brown.
• Add warm water and salt into the pan. Add the saffron infused milk ,mix well and cover with a lid.
• Cook on a low flame till the rice is half cooked and then add the sugar and cook till the rice is fully done.Switch off the stove.Garnish with fried cashew nuts and raisins.

Ingredients for the Makhni Sauce

•  4 large tomatoes , roughly chopped
• 2 cloves 
• 10 cashew nuts 
• 1/2 tsp cumin seeds 
• 2 tsp ginger-garlic  paste
• 1 large onion  finely chopped 
• 1 tsp chilli powder
• 3 tbsp fresh cream
• 1/4 tsp garam masala
• 1/2 tsp kasoori methi
• 1 tbsp oil
• 1 tbsp butter
• salt to taste
• 1 tsp of sugar

Lets learn how to make this Steaming veggies:

• Wash all the vegetables nicely in chilled water to retain its freshness.
• Julienne carrot, french beans, capsicum. Dice pineapple, apple, and onions. Keep aside.
• Boil carrot, french beans and cauliflower florets , Brocoli and green peas  till half done.
• Heat oil in a wok and saute onions for till it turns translucent. Add capsicum and all the pre boiled vegetables.
• Toss lightly and add pineapple, apple and add black salt and the  Sprinkle Chat masala on top.

Once you have assorted all the elements of this yummy Vegetable Sizzler along with the sauce, we have to make sure to serve this sizzler  on a hot sizzling plate with the smoky and aromatic sizzling taste.

 Ingredients  for the sizzle

• 1 tbsp oil mixed with 1 tablespoon of water

Now let's plate this beautiful one pot sizzling dish:

• Heat the  sizzler cast iron sizzler plates/ stone plates over an open flame till they are red hot and place them on the  wooden trays.
• Arrange half the warm sweet rice in one side of the cast iron/ stone  plate.I have used a stone plate to serve. So I have placed a silver foil on the base and have served my rice and vegetable on it, so that the rice does not burn.
• Pour the vegetables mixture on one side of the plate.Place two skewers of the paneer tikkas on top of the rice.
• Pour some of the Makhni sauce over the Paneer Tikkas.
•  Rub a stick of butter  on the hot silver foil and pour a teaspoon of oil and water mixture  just before serving to bring the sizzle, smoke and aroma. This is surely going to click to your guests.
• Serve immediately with the makhni sauce.