PREPARATION

(For Paneer)

1. In a mixing bowl, add all the ingredients and mix it well.

2. Marinate for 30 minutes.

3. Soak skewers in water for 30 minutes.

4. Skewer the paneer and veggies.

5. Heat some butter in a grill pan and shallow fry the paneer until it turns golden brown and crispy from all sides.

6. Remove it from heat and drain it on an absorbent paper. Keep side.

(For Cheese Sauce)

1. Heat 2 tablespoons butter in a pan, add 1 tablespoon all purpose flour and stir well.

2. Then, add 200 milliliters milk and stir again.

3. Bring it to a boil.

4. Now, add 1/4 teaspoon salt, 1/4 teaspoon black pepper powder, 30 grams processed cheese and mix it well.

5. Cook until the cheese is melted.

6. Add 100 grams sweet corn and mix it well.

7. Bring it to a boil.

8. Remove it from heat.

9. Now, take a bell pepper and cut it’s top.

10. Remove the seeds from inside.

11. Then, fill it with the prepared sauce and keep aside.

(For Pulao)

1. Heat 3 tablespoons butter in a another pan, add 1 teaspoon mixed herbs, 1/4 teaspoon white pepper powder, 10 grams coriander and stir for a minute.

2. Now, add 300 grams cooked rice and mix it well.

3. Cook for 3 - 5 minutes and remove it from heat.

(For Veggies)

1. Heat 2 tablespoons butter in a another pan, add 1 tablespoon garlic and stir for 1 - 2 minutes.

2. Add 60 grams carrot, 120 grams bell pepper, 60 grams broccoli and mix it well.

3. Saute the veggies for 5 - 7 minutes.

4. Now, add 1/4 teaspoon black pepper powder, 1 teaspoon mixed herbs, 1/2 teaspoon chilli flakes, 1/2 teaspoon sugar, 1/2 teaspoon salt, 1 teaspoon lemon juice

and mix it well.

5. Cook for 5 - 7 minutes on low heat.

6. Remove it from heat and keep aside.

(For Makhani Sauce)

1. Heat 3 tablespoons butter in a another pan, add 1 tablespoon ginger garlic paste and saute for 2 - 3 minutes.

2. Then, add 380 grams tomato puree and stir well.

3. Bring it to a boil.

4. Now, add 80 grams cashew paste and mix it well.

5. Add 1 teaspoon red chili, 1 teaspoon sugar, 1 teaspoon garam masala, 1/2 teaspoon dry fenugreek, 1/2 teaspoon salt and mix it well.

6. Add 2 tablespoons fresh cream and mix it again.

7. Cook for 3 - 5 minutes on low heat.

8. Then, add 1 teaspoon lemon juice, 2 tablespoons coriander and mix it well.

9. Remove it from heat and keep aside.

(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. On the sides, place bell pepper and the cooked veggies.

5. Add some French fries on it.

6. Place the skewers of the paneer tikkas on top of it.

7. Now, remove it from induction or gas and place it on the wooden tray.

8. Pour the makhani sauce over it.

9. Serve immediately.