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Nakuru-style sizzler
Wheat and vegetable mix, corn balls, stuffed capsicums and cheesy pasta on one hot tawa
A complete barbecue meal on one big tawa: a tangy wheat and vegetable mix with three chutneys, crisp cheesy corn balls, baked stuffed capsicums and creamy cheesy pasta, all sizzling under hot barbecue sauce. Every part can be made ahead and finished on the jiko. It's a healthy and filling meal by itself.
- Total time
- 150 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the wheat and vegetable mix
For the corn balls
For the stuffed capsicums
For the cheesy pasta
To serve
Method
0/20 doneStep 1: Wheat mix: heat 6 tbsp oil, add 2 tsp cumin seeds and ¼ tsp asafoetida, then 5 ½ oz onions. Sauté until tender.
4 minStep 2: Stir in 4 ½ oz carrots and 5 ½ oz potatoes and cook until done.
8 minStep 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.
2 minStep 4: Corn balls: melt 4 tbsp butter in a pan, add 2 tbsp plain flour and cook for 1 minute.
1 minStep 5: Stir in ½ cup milk and cook, stirring, until the mixture becomes thick. Let it cool completely.
3 minStep 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.
8 minStep 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.
6 minStep 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.
15 minStep 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.
2 minStep 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.
5 minStep 17: Toss in the boiled 4 oz penne pasta and bring to the boil. Take off the heat and keep aside.
2 minStep 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.
10 min
Nutrition per serving
- Calories
- 720 kcal
- Protein
- 25 g
- Carbs
- 75 g
- Fat
- 37 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nakuru-style sizzler take?
- About 150 minutes in total: 90 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of asafoetida?
- A pinch each of garlic powder and onion powder (asafoetida stands in for onion and garlic).
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