Prawn Sizzler with Brown Rice and Rosemary Baked Vegetables Topped With Barbeque Sauce




Ingredients

4-5 cauliflower florets
2 carrots cut into sticks
9-10 french beans cut into two
1/2 cup green peas
1/2 cup sweet corn
2 potatoes cut into cubes

Boil the vegetables in boiling water for 4-5 minutes
Drain and spread in a baking dish.
Spread 1 tsp rosemary + 1 tsp zatar powder evenly
Crush some garlic and spread on the baking dish.
Sprinkle olive oil
Bake for 12-15  minutes at 180 degree Centigrade

Cook 1/2 cup brown rice till done.
Par boil 3-4 cabbage leaves

Marinate jumbo prawn in salt, turmeric powder and pinch of red chili powder.
Heat 1 tbsp mustard oil in a pan.once oil reaches smoking point, lower the flame and add prawns to the pan one after another.
Cook on both sides till it turns golden brown.

To Make sauce

Heat 3 tbsp tomato sauce + 1 tbsp red garlic sauce + 2 tbsp barbeque sauce
Add 1/2 cup water and cook on low flame for 4-5 minutes.

Heat the sizzler plate on medium flame.
Add 1 tbsp butter and spread evenly.
Spread the baked vegetables and cook for 2-3 minutes.
Move it to the size and put par boiled cabbage leaves in the center
Put cooked brown rice on top of cabbage leaves
Pour the cooked sauce all over the sizzler plate.
Once it starts sizzling, lower the flame.
Just before serving, place the prawns and spread chopped spring onion leaves.
Enjoy Prawn Sizzler with Brown Rice and Baked Vegetables With Rosemary and Barbeque Sauce

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