Mushroom Cutlet Vegetarian Sizzler Recipe

Ingredients

• 1/2 cup Mixed vegetables of choice
• Cabbage (Patta Gobi/ Muttaikose) few leaves
• Salt to taste
• Black pepper powder to taste
• 2 teaspoon Oil
• 1 cup Cooked rice
• 2 cloves Garlic
• 1 teaspoon Black pepper powder
• 1 teaspoon Chilli vinegar
• 1/2 teaspoon Soy sauce
• Salt to taste
• 1 tablespoon Oil
• 2 Potatoes (Aloo) boiled and peeled
• 1 cup Button mushrooms finely chopped
• Salt to taste
• 1 tablespoon Red Chilli powder
• 1/2 cup Whole Wheat Bread crumbs
• Oil for shallow frying
• 1 teaspoon Oil
• 1 teaspoon Black pepper powder
• 2 cloves Garlic minced
• 1 tablespoon Red Chilli sauce
• 1 teaspoon Chilli vinegar
• 1 teaspoon Soy sauce
• 1 tablespoon Tomato Ketchup
• 3 tablespoon Water (adjust)

Steps

1. To begin making the Mushroom Cutlet Vegetarian Sizzler Recipe we will make all the individual dishes first and keep them ready.
2. Into a mixing bowl add the boiled potatoes and mash them well. Keep aside.
3. Heat oil in a kadai. Add finely chopped mushrooms and saute until mushrooms are well cooked and all the water has evaporated from the mushrooms. Turn off the heat and allow the mushrooms to cool.
4. Add the cooled mushrooms to the mashed potatoes along with chili powder, salt and mix well to combine.
5. Make equal sized balls and flatten it into a round to make the cutlet. Coat the mushroom cutlets in breadcrumbs on both sides and keep them aside.
6. Add enough oil to a preheated pan and shallow fry the mushroom cutlets till golden brown on both sides.
7. Cook rice in a pressure cooker and keep aside to cool completely. Follow Steamed Rice Recipe – Pressure Cooker & Saucepan Methods to cook rice.
8. Heat oil in a wok. Add finely chopped garlic and saute for few seconds, then add the cooked rice and toss.
9. Next add vinegar, soy sauce, pepper powder, salt to taste and toss well to combine.
10. Cut vegetables of your choice like carrots, beans, capsicum or broccoli into chunks. Heat oil in a pan, add the vegetables, salt and pepper powder and saute on high heat for a minute or two until the vegetables have softened a bit. There should still be a bite to the vegetables.
11. Remove from heat and keep aside.
12. Heat oil in a kadai. Add minced garlic and saute until raw smell goes off. Do not brown the garlic. Add chili sauce, soy sauce, vinegar, ketchup, pepper powder and stir quickly to combine. Turn off the heat.
13. Heat the sizzling iron plate to red hot, be careful while doing this and make sure no kids are present nearby.
14. Once the plate it red hot, remove from heat, sprinkle some water.
15. Place a few leaves of cabbage over it.
16. Spoon fried rice over & stir fry veggies on the rice and the mushroom cutlets over it. Drizzle some sauce and serve Mushroom Cutlet Vegetarian Sizzler Recipe hot.
17. Serve Mushroom Cutlet Vegetarian Sizzler Recipe as a one dish for weekend dinner along with Red Wine Sangria Cocktail Recipe.