PREPARATION

(For Red Chili Paste)
1. In a bowl, add 15 grams dry red chili, 220 milliliters water and soak for 20 - 25 minutes.
2. Transfer this into a blender and blend it into a smooth paste. Keep aside.

(For Bhaji)
1. Take a heavy skillet, add 70 grams bell pepper and stir for 1 - 2 minutes.
2. Then, add 45 grams green peas, 230 grams tomato, 1 teaspoon salt and mix it well.
3. Cook for 5 - 7 minutes on medium heat.
4. Add 1 tablespoon butter and mix it well.
5. Add 1 tablespoon prepared red chili paste, 1 tablespoon pav bhaji masala, 1 tablespoon dry fenugreek leaves and mix it again.
6. Now, add 280 grams boiled mashed potatoes and mix it well.
7. Cook for 5 - 7 minutes on medium heat.
8. Mash the mixture with the help of a food masher.
9. Remove it from heat and keep aside.
10. Heat 1 teaspoon oil, 2 tablespoons butter in a another heavy skillet, add 1/2 teaspoon cumin, 1 tablespoon ginger garlic paste and stir for 1 - 2 minutes.
11. Then, add 95 grams onions and fry till translucent.
12. Add 1/4 teaspoon salt, 1/4 teaspoon paprika, 1 teaspoon pav bhaji masala and mix it well.
13. Now, add the prepared potato mixture in it and mix it well.
14. Cook for 2 - 3 minutes on medium heat.
15. Add 220 milliliters water and mix it well.
16. Mash the mixture with the help of a food masher.
17. Add 30 milliliters lemon juice, 1 teaspoon dry fenugreek leaves and mix it well.
18. Again mash the mixture with the help of a food masher.
19. Add 2 tablespoon coriander and mix it well.
20. Remove it from heat and keep aside.

(For Pulao)
1. In a bowl, add 300 grams rice, 1.5 litres water and soak for 15 -20 minutes.
2. Take a heavy skillet, add 500 milliliters water, 1 teaspoon salt, 1 teaspoon oil and stir well.
3. Then, add the soaked rice and mix it well.
4. Bring it to a boil.
5. Boil for 7 - 10 minutes on medium heat or until the rice is cooked.
6. Remove it from heat.
7. Heat 2 teaspoons oil, 1 tablespoon butter in a another heavy skillet, add 70 grams onions and fry till translucent.
8. Add 1 tablespoon prepared red chili paste and mix it well.
9. Now, add 45 grams bell pepper, 40 grams cabbage, 40 grams tomato, 40 grams green peas and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Add 1 tablespoon pav bhaji masala, 1 teaspoon salt and mix it well.
12. Then, add 50 milliliters water and mix it again.
13. Now, add the boiled rice in it and give it a nice stir.
14. Cook for 3 - 5 minutes on medium heat.
15. Add 1 tablespoon coriander and mix it well.
16. Remove it from heat and keep aside.

(For Toasted Pav)
1. Take pav buns and cut it into half.
2. Heat 1 teaspoon butter in a pan, add some paprika and coriander.
3. Mix it well.
4. Place the pav buns on it and slide the pav buns. Flip it to the other side and do the same. Keep aside.

(For French Fries)
1. Heat sufficient oil in a heavy skillet and deep fry 200 grams french fries until it turns golden brown and crispy.
2. Drain it on an absorbent paper.

(Arranging Sizzler)
1. Heat the sizzler on the induction or gas.
2. Line it with with cabbage leaves.
3. Now, place the prepared pulao on it.
4. Add some French fries on it.
5. Place the prepared bhaji in it.
6. Place the toasted pav on it.
7. Garnish with butter and coriander.
8. Serve immediately.

Sizzling Paneer

Servings - 2 - 3

INGREDIENTS
Paneer - 360 grams
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Corn flour - 2 tablespoons
Ginger garlic paste - 1 1/2 teaspoons
Oil - 50 milliliters
Oil - 20 milliliters
Garlic - 1 tablespoon
Ginger - 1/2 teaspoon
Spring onions - 1 1/2 tablespoons
Bell Pepper - 95 grams
Schezwan sauce - 50 grams
Ketchup - 2 tablespoons
Red chili sauce - 1 tablespoon
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Water - 250 milliliters
Corn flour - 1 tablespoon
Water - 45 milliliters
Butter - 2 tablespoons
Onions - 120 grams
Cabbage - 150 grams