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A plateful of drama
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Sizzlers are noisy, smoky and a plateful of excitement.
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SIZZLERS ARE noisy, smoky and exciting. The fun lies in the style of serving. Just as you might serve food in a plate, bowl or thali, this is the way of serving that keeps the food hot all through your meal.
To serve a sizzler you will need -
A sizzler tawa with a wooden base
A little cabbage, shredded or a banana leaf
A little butter
One ice cube
Chicken Sizzler
Ingredients
Chicken marinated with pepper & salt, cooked & minced -250gms
Bread crumbs -1/4cups
Egg-1
Ginger paste-1tsp
Garlic paste-1/2tsp
French-fried Potato -1
Carrot cut lengthwise & boiled-150gms
Beans cut lengthwise & boiled -150gms
Cauliflower steamed-150gms
Tomatoes-2
Butter-6tbsp
Pepper powder-2tsp
Salt-as required
Cabbage leaves-2
For the sauce
Chicken bones-100gms
Butter-2tsp
Worcestershire sauce-1tsp
Flour-1tsp
Pepper powder-2tsp
Salt-to taste
Water-3cups
Method - Sauce
Cut the bones of chicken. Roast it in butter and boil with pepper powder, salt and water. Roast flour lightly and mix it with the above mixture. Remove from fire. When cold, strain the mixture and simmer till it reaches sauce consistency. Check seasoning. Keep aside.
Method - Sizzler
Marinate the chicken with pepper and salt and keep it aside for 30 minutes Cook and mince the chicken. Mix it with breadcrumbs, garlic paste, ginger paste, pepper powder, eggs and salt. Divide it into 2 portions and make balls and press at the centre. Put 2tbsps of butter on a `tawa' or griddle and roast both sides of it.
Take a sizzler tawa with a wooden base. Heat butter in a pan and lightly toss the shredded cabbage leaf (to remove the raw taste). Heat the sizzler tawa till very hot and place it on the wooden base. Spread the cabbage leaf over it as a base.
This prevents the main dish from getting burnt on hot tawa. Then place the main course (chicken roast) in the centre. Assemble all the accompaniments like boiled and buttered cauliflower, French fries and vegetables etc. all around the main dish. Lastly pour the sauce, already made, slide a bob of butter onto the hot tawa and serve. The sauce and butter when poured over the hot tawa, start sizzling, and give off that noise, smoke and flavour that make sizzlers so dramatic.
To enhance the sizzling noise, tuck a small cube of ice under the cabbage leaf just before serving.
LILY BABU JOSE
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