Chicken Chili Sizzler

½ cup peas and corn
6-7 spinach leaves
3-4 beans cut into 2 inch long
½ carrot cut into 2 inch long
1 capsicum cut into cubes
2 cauliflower florets
1 cup cooked rice
6-7 paneer cubes
1 big potato cut into thick pieces for fries
Big cabbage leaves
Juice of 1 lemon and 2 tsp butter separately for sizzling
For the chicken:
1 cup breast chicken cubes
½ cup tomato puree
1 tbsp chilli sause
1 tbsp tomato sauce
1 tsp fish sauce
1 tsp soy sauce
1 tsp oyster sauce
1 tsp Worchester sauce
Salt to taste
Marinate chicken in the above ingredients and cook in 1 tsp oil till chicken is cooked properly .

Preparing Vegetables:
Boil peas corn in boiling water for 5 minutes. Drain sauté in 1 tsp butter. Add salt to taste and sprinkle black pepper powder
Repeat the process for beans and carrot.
Blanch Spinach in hot water for 10 minutes and chop finely
Sauté Capsicum in butter. Sprinkle salt and black pepper powder.
Shallow Fry Paneer cubes with little ginger garlic paste,black pepper powder and salt.
Boil potato wedges in salted hot water for 2 minutes and deep fry till golden brown

Preparing Sizzle:
Put the sizzler plate on medium flame.
Just after 10 minutes, place the cabbage leaves on sizzler plate.
At the same time, heat all the ingredients prepared above(except French fries) in microwave for 5 minutes. This is done so that food remains hot while serving.
Arrange the vegetables on the side and rice in the middle. Pour the cooked chicken above rice along with sauce. Put tomato cubes(optional)
After 15 minutes of heating the sizzler plate, put it on the wooden frame using a tong. Put the French fries and paneer on the plate too.
Lift the cabbage leaves and pour lime juice and butter. It will start sizzling.
Serve immediately

Masaledaar Kathal ki Sabji

3 cups kathal chunks
3-4 large onions chopped
2 tomatoes chopped
1 whole garlic pod crushed
1 inch ginger crushed
2 tbsp mustard oil
Oil separately for deep frying Kathal Chunks
Salt to taste
1 tsp turmeric powder
1 tsp red chilli powder
2 tbsp coriander leaves crushed
To dry roast and grind:
1 bay leaf
1 star anise
3 green cardamom
1 black cardamom
1 cinamon stick
2-3 black pepper corn
2-3 cloves
Method to cook:
Add 1 tsp salt, 1 tsp turmeric, ½ cup water and pressure cook kathal till you hear 1 whistle. Switch off the flame and allow pressure to drop.
Heat oil in a kadai. Deep fry the kathal pieces till they are golden brown in color.
Heat mustard oil separately in a pan. Add ginger garlic paste, onions and cook till they turn golden brown. Add tomato chunks and cook till its cooked well and you see oil on the sides of kadai.
Now add the kathal pieces, salt to taste, garam masala power, red chilli powder and mix well. Cook for 5-6 minutes more.
Garnish with coriander leaves.