INGREDIENTS

    For the penne with mushroom pepper sauce
  • 2 cups penne pasta , cooked
  • 1/2 cup onions , sliced
  • 4 garlic cloves , sliced
  • 2 cups mushrooms , sliced
  • 2 stalks celery , cut into 25 mm. (1-inch)
  • 1 tablespoon plain flour (maida)
  • 1 teaspoon fresh coarse ground black pepper
  • 3 tablespoons cream
  • 2 tablespoons oil
  • salt

    • For the zucchini pancakes

  • 1 cup zucchini , grated
  • 1 cup carrots , grated
  • 1/2 cup cottage cheese , grated (paneer)
  • 2-3 tablespoons plain flour (maida)
  • 1/2 teaspoon dried herbs
  • 1 teaspoon butter
  • salt and pepper

    • For the buttered vegetables

  • 1/2 cup French beans, cut into strips
  • 1/2 cup carrots , peeled and cubed
  • 1/2 teaspoon butter
  • salt and pepper

    • For the baked potatoes

  • 2 medium sized potatoes
  • 2 teaspoons butter
  • 1/2 teaspoon parsley , chopped
  • salt and pepper

    • Other ingredients

  • butter , for cooking the pancakes
  • 1 tablespoon oil, mixed with 1 tablespoon water

DIRECTIONS

  1. For the penne with mushroom pepper sauce.
  2. Heat the oil in a pan, add the onions, garlic, mushrooms and celery and saute till they are browned.
  3. Add the flour and saute for 4 to 5 minutes over a slow flame, till the flour is lightly browned.
  4. Add salt and 3 cups of water and simmer till the sauce has thickened (approx. 10 to 15 minutes).
  5. Add the pepper and cream and bring the sauce to a boil.
  6. Simmer for 2 to 3 minutes and adjust the seasoning. Keep hot.
  7. Just before serving, toss the pasta in this sauce and mix well.
  8. For the zucchini pancakes.
  9. Combine all the ingredients together except the butter and shape into 4 pancakes, 75 mm. (3") in diameter.
  10. Cook over a medium flame on a non-stick griddle (tava) using a little butter, till both sides are golden brown. Keep aside.
  11. For the buttered vegetables.
  12. Parboil all the vegetables and immerse them in cold water.
  13. Heat the butter in a pan, add the vegetables, salt and pepper and toss for a few seconds. Keep aside.
  14. For the baked potatoes.
  15. Apply a little butter on the outer surface of each potato and wrap them separately in pieces of aluminum foil.
  16. Bake in a preheated oven at 180°C (350°F) for 45 to 50 minutes or till the.
  17. Slit the potatoes in a criss-cross shape to make a cavity in each and spoon some butter into the cavities.
  18. Sprinkle some parsley, salt and pepper on top and keep warm.
  19. How to proceed.
  20. Heat 2 sizzler plates over an open flame till they are red hot. Place them on their respective wooden trays.
  21. Reheat the pasta with the mushroom pepper sauce. Serve half on one side of.
  22. Top with 2 zucchini pancakes on the other side of the sizzler plate.
  23. Add some buttered vegetables and one baked potato on the other side of the sizzler plate.
  24. Repeat with the remaining ingredients on the other sizzler plate to make another sizzler.
  25. Pour the oil-water mixture on the sides of the cast iron plates for a sizzling effect.
  26. Serve immediately.