Rice and Curry Sizzler

Rice and Curry Sizzler

The rice and curry sizzler is ideal for a monsoon night, when you yearn for a steaming hot, spicy dinner that will make you feel snug and warm. It is a sumptuous one-dish meal that you can whip up quite easily. The use of pav bhaji masala gives it a very enticing flavour despite the simple procedure. If you do not have a sizzler plate, you can serve on a hot, sterilized dish that will retain the heat for a while, but the rice and curry should be piping hot, and the arrangement should be neat and tempting!

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 1 sizzler

Ingredients

For The Rice1 1/2 cups cooked rice (chawal)
1 1/2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 cup finely chopped onions
1 tsp finely chopped green chillies
1/2 cup shredded spinach (palak)
salt to taste

For The Curry1 1/2 tbsp oil
1/4 cup finely chopped onions
1/2 cup finely chopped tomatoes
1 tsp finely chopped green chillies
1/4 tsp pav bhaji masala
salt to taste
1/2 cup boiled and peeled potato cubes
1/4 cup boiled green peas
1/2 cup paneer (cottagte cheese) cubes
1 tbsp finely chopped coriander (dhania)
1 tsp chilli powder

Other Ingredients1 tsp oil mixed with 2 tbsp water

For Servingpapad

Method 
For the rice

1. Heat the oil on a non-stick tava (griddle) and add the cumin seeds.
2. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
3. Add the green chillies, spinach and salt and sauté on a medium flame for 30 seconds.
4. Add the rice and a little salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside.

For the curry

1. Heat the oil on a non-stick tava (griddle), and add the onions and sauté on a medium flame for 1 to 2 minutes.
2. Add the tomatoes, green chillies, pav bhaji masala and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
3. Add the potatoes and mash using a potato masher. Mix well and cook on a medium flame for 1 minute.
4. Add 2 tbsp of water, green peas, paneer, coriander and chilli powder, mix well and cook on a medium flame using a potato masher for 1 to 2 minutes.
5. Add another 2 tbsp of water, little more salt, mix well land cook on a medium flame for 1 to 2 minutes, while stirring occasionally.

How to proceed

1. Heat a sizzler plate over an open flame till it is red hot.
2. Place the curry on the centre of the plate.
3. Arrange the rice all around the plate.
4. Sprinkle the oil and water mixture evenly over the plate and serve immediately with papad.