Paneer Cutlet Sizzler

1. In a bowl, mix together all the ingredients. Take small portions and shape them into cutlets. Shallow fry till golden brown on all sides.

Caramelized Onions

1. Heat a dash of oil in a pan and add thick, round slices of 1 big onion on high flame to charr them on both sides. Then lower the flame and let them soften on medium flame for 15-20 mins till well caramelized.

Sautéed veggies

1. 1. 1. In a wok, heat oil, add 1/2 each of red, yellow and green peppers (thick juliennes) and toss them on high flame.
      2. Season with salt and pepper, toss again and take it out on a plate.

Herbed rice
In the same wok, on low heat, add butter followed by chilli flakes. Immediately add boiled rice & give it a nice mix. Season with salt.

Method
Again in the same wok as above, heat oil and sauté minced garlic till golden brown. Add water, all the seasonings and sauces and finally the cornflour slurry, stirring constantly ensuring no lumps form. Let it simmer on low flame till slightly thick. Adjust seasoning according to taste.

Assembly

1. 1. Heat the sizzler plate till smoking hot(takes about 10 mins or more) & place cabbage leaves on it just before you take it off the heat. Place the plate on it’s wooden stand very carefully with a sturdy pair of tongs( with as scissor like action- pakkad)
   2. Then place the rice in the center & arrange the caramelised onions, veggies on the sides. Finally, place the paneer cutlets on top of the rice & pour the sauce all over it.
   3. Add chilled butter cubes directly on the hot plate & serve immediately! But before you begin, allow the sizzle to settle down.