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Noodle and Vegetable Sizzler

  • 4servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB3, B6, H, D, E
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup broccoli florets

  2. 1/2 cup sliced baby corn

  3. 1/2 cup boiled green peas

  4. 1/2 cup red capsicum cubes

  5. 1/2 cup yellow capsicum cubes

  6. 1/2 cup boiled green pasta

  7. 1/2 cup boiled white pasta

  8. salt and freshly ground black pepper (kalimirch) powder to taste

  9. For the tomato gravy

  10. 4 large red, ripe tomatoes, cuut into big pieces

  11. 2 to 3 tsp sugar

  12. 1/2 tsp dried oregano or 1 teaspoon chopped fresh basil leaves

  13. a pinch of carom seeds (ajwain)

  14. 1/4 tsp chilli powder

  15. 2 tbsp fresh cream

  16. salt to taste

  17. Other ingredients

  18. butter for cooking

Instructions Jump to Ingredients ↑

  1. Cook the tomatoes in a pan on a slow flame without adding any water. Blend to a smooth purée and strain.

  2. Add the sugar, oregano, carom seeds, chilli powder and salt and simmer for 5-7 minutes on a slow flame.

  3. Add the cream and mix well. Keep aside.

  4. Blanch the broccoli and baby corn in salted boiling water for a few minutes. Drain and keep aside.

  5. Heat a little butter in a pan and sauté the broccoli, red and yellow capsicum for a few minutes. Add the salt and pepper. Keep aside.

  6. When you want to serve, heat a sizzler plate on the gas till red-hot and brush it with a little butter.

  7. Arrange the vegetables and pasta and heat the plate for ½ a minute more.

  8. Pour the tomato gravy over the pasta and put very small blobs of butter over the plate to get the sizzling effect. Serve immediately.

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