A sizzler is made on either clay or iron plates, they are heated and various different cooked foods are placed on it and when it starts to sizzle it is ready to be served. It is a good winter dish to have, as it remains hot for a long time. I have had many vegetarian sizzler’s and they have all been interesting, however I guess I am biased with this version as I grew up with it. Another reason why the taste is so good is because of using clay plates as opposed to iron plates, the flavours are absorbed more and it dries up the gravy more so that enhances the flavour. If you break it down and look at it, it is just rice, beans, curries and chips, however the combination works well for our family. It has become a Christmas meal favourite for some years now, like a tradition. Each of the individual curries used in this recipe can be eaten as part of a meal also i.e. with chapatti (rotli) and rice. So in effect in this one recipe I am giving you four different curry recipes 🙂
Archive for the ‘Curry’ Category
As I was growing up most of our Sunday meals was having “bhanda and bhat” – Kidney beans curry and rice (In Malawi, Bhanda is the chichewa word for kidney beans). This would sometimes be accompanied with fresh white bread or thepla (a spicy chapatti/roti). The most comforting of meals and satisfyingly filling. There are many nutritional benefits to these beans, they are excellent in folic acid, iron, protein, thiamine, potassium and B vitamin to name but a few. It is the traditional staple food of the people of Malawi, they would have it with a cornmeal mash and not so spicy beans, to make a complete meal. This is one of the few foods that I miss if I do not have it over a long period of time. It is also eaten in Northern India where it is know as Rajma, not to mention it is used in Mexican and Cajun food also.
Another very simple and tasty curry, it is just amazing how any kind of vegetable can be made into a curry. Just by adding the basic spice mix to the vegetables and letting them cook to absorb the flavours it turns into a magical meal. This curry goes well as a extra curry to a large meal or makes a quick and simple meal in a few minutes. I think it takes more time to prepare for this curry then it takes for it to be cooked.
I remember when we were growing up in Malawi we used to grow our own vegetables, and always used to enjoy cooking the first crop of peas into this curry. It is a good combination of sweet and spicy flavours and is another simple curry that is good to serve as a main or accompanying another curry. Over the holiday period my son was taught a particular song about peas from his Montessori for his performance, and he regularly kept on singing that. So it was quite appropriate to have the curry and let him sing the song.
Sugar snap peas are also known as mange tout and are eaten with their pods.