Nakuru-style sizzler

Step 1: Wheat mix: heat 6 tbsp oil, add 2 tsp cumin seeds and ¼ tsp asafoetida, then 5 ½ oz onions. Sauté until tender.

Step 2: Stir in 4 ½ oz carrots and 5 ½ oz potatoes and cook until done.

Step 3: Add 6 ½ oz whole wheat grains, 2 ⅝ oz capsicum, 2 ⅝ oz raw (green) mango, 6 oz fresh corn kernels and 1 tsp salt and cook for 2 minutes. Take off the heat and keep aside.

Step 4: Corn balls: melt 4 tbsp butter in a pan, add 2 tbsp plain flour and cook for 1 minute.

Step 5: Stir in ½ cup milk and cook, stirring, until the mixture becomes thick. Let it cool completely.

Step 6: Add 11 ½ oz sweetcorn kernels, 2 tbsp celery, 5 green chillies, 3 ½ oz cheddar cheese and ¾ tsp salt and mix well. Divide into 16 equal portions and roll into balls.

Step 7: Mix 2 ⅛ oz plain flour and ¼ tsp salt with enough of ½ cup water to make a smooth coating batter.

Step 8: Dip each corn ball in the batter, then roll it in 3 ½ oz breadcrumbs. Keep them in the fridge until frying time so they hold their shape.

Step 9: Deep fry the corn balls in hot oil for deep frying until golden brown. Drain and keep aside.

Step 10: Stuffed capsicums: heat the oven to 425°F. Slice a thin piece off the tops and bottoms of 6 medium capsicums so they stand, and remove the seeds.

Step 11: Mix 2 potatoes, 5 ½ oz paneer, 6 cashew nuts, 6 raisins and 1 tbsp fresh coriander with 1 tsp ground cumin, ½ tsp red chilli powder, ½ tsp garam masala, 1 tsp amchur (dry mango powder), 2 tsp green chilli paste, 1 tsp ginger paste and ¾ tsp salt.

Step 12: Heat 2 tbsp oil and sauté 2 medium onions until tender, then cook for 2 more minutes. Mix in the potato mixture.

Step 13: Divide the mixture into 6 portions, stuff the capsicums and sprinkle 3 ½ oz cheese on top.

Step 14: Bake for 15 minutes, until the cheese melts and the capsicums soften slightly. Keep aside.

Step 15: Cheesy pasta: heat 1 tsp butter on a tawa or in a pan and sauté 1 onion, 1 tbsp celery and 2 ⅝ oz red and green capsicum for 2 minutes.

Step 16: Add 1 cup milk and 3 ½ oz cheese and cook for 5 minutes. Mix in 4 ½ oz mixed vegetables (carrots, peas, French beans, broccoli), ½ tsp dried mixed herbs and 1 pinch salt and pepper.

Step 17: Toss in the boiled 4 oz penne pasta and bring to the boil. Take off the heat and keep aside.

Step 18: To serve: heat a large tawa on a charcoal jiko until very hot. Mix 3 tbsp green chutney, 3 tbsp red chilli chutney and 3 tbsp tamarind chutney into the wheat mix.

Step 19: Arrange the wheat and vegetable mix, corn balls, stuffed capsicums and cheesy pasta on the tawa.

Step 20: Pour hot 1 cup barbeque sauce over the top and let it sizzle for 10 minutes. Serve the sizzler hot.