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Thai Sizzler
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
15 Mins
Cooking Time
60 Mins
Total Time
75 Mins
Makes
2 null
Ingredients
Main Recipe
For the sweet corn cutlets
1 1/2 cups sweet corn kernels (makai ke dane)
2 tsp soy sauce
1 to 2 tbsp rice flour (chawal ka atta)
salt to taste
oil for deep-frying
For the green rice
1 cup long grain rice (basmati chawal)
4 tbsp chopped coriander (dhania)
1 tsp fresh chopped mint leaves (phudina)
1 tsp fresh chopped basil
1 tbsp oil
salt to taste
For the Thai red curry
1/2 cup baby corn
1/4 cup carrot cubes
1/2 cup broccoli floret
1/4 cup sliced mushrooms (khumbh)
1 1/2 cups coconut milk (nariyal ka doodh)
1/2 tsp soy sauce
6 to 8 chopped basil
1 tbsp cornflour , mixed in 1/2 cup
1/2 tbsp oil
salt to taste
For the caramelized vegetables
1/2 cup sliced onions thickly
1 cup capsicum cubes
1 cup sliced zucchini
1/2 tsp sugar
2 tsp oil
salt and
To be ground into a red curry paste
5 fresh red chilli , soaked in warm water for 10 minutes
1/2 cup chopped onion
1/2 tbsp grated ginger (adrak)
1 lemongrass (hare chai ki patti)
1/2 tbsp coriander (dhania) powder
1 tbsp cumin seeds (jeera) powder
1 tsp white peppercorn
1/4 tsp salt
Other ingredients
1 tbsp oil mixed with 1 tablespoon
Method
- Heat the oil in a pan, add the onions and sauté till the onions turn translucent.
- Add the capsicum and saute for 2 to 3 more minutes. Then add the zucchini slices.
- Add the sugar, salt and pepper and sauté till the vegetables are caramelized. Keep aside.
- Wash and drain the rice.
- Heat the oil in a pan, add the rice and fry for 4 to 5 minutes.
- Add 2 cups of water, the bay leaf and salt and cook on a slow flame, covered with a lid till all the liquid is absorbed.
- Lower the heat, cover the pan again and cook for 10 minutes or till the rice is done.
- Remove the bay leaf. Stir in the coriander, mint, basil and green chilli. Keep aside.
- Lightly crush the sweet corn in a blender.
- Add the red curry paste, soya sauce and salt and bind it with the rice flour to make a soft dough.
- Using lightly oiled hands, shape the mixture into 4 cutlets and deep fry in hot oil till they are golden brown.
- Drain on absorbent paper. Keep aside.
- Parboil the baby corn, carrots, broccoli and mushrooms and keep aside.
- Heat the oil in a pan, add the red curry paste and saute for a few seconds.
- Add the coconut milk, soya sauce, basil leaves and all the vegetables and bring to a boil.
- Add the cornflour paste and salt and simmer for 3 to 5 minutes till the curry thickens. Keep warm.
- Heat 2 sizzler plates over an open flame till they are red hot. Then place them on their respective wooden trays.
- Arrange the caramelized vegetables on the sides of each cast iron plate.
- Place the warm green rice in the centre and pour the Thai red curry over it.
- Place 2 hot sweet corn cutlets on one side of the plate.
- Repeat with the remaining ingredients on the second sizzler plate to make another sizzler.
- Pour the oil-water mixture over the cast iron plates for a sizzling effect.
- Serve immediately.
Thai Sizzler recipe with step by step photos
Anu
March 13, 2025, midnight
Devisha Tiwari
March 13, 2025, midnight
My daughter lovers hot sizzlers and chili paneer recipes of Tarla Dalal. I made these on her birthday. It was a hotel cruize experience. Love to visit this website.
Tarla Dalal
March 13, 2025, midnight
Hi, Thank you for your kind words.
Foodie #533916
March 13, 2025, midnight
very inovativ,mast:)
Urvi
March 13, 2025, midnight
Great recipe. Turned out well when followed step by step. My family enjoyed it. Thank u to Tarla Aunty
Tarla Dalal
March 13, 2025, midnight
Hi Urvi , we are delighted you loved the Thai Sizzler recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Heena Thakker
March 13, 2025, midnight
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