• Put butter in the pan and fry the paneer over medium heat until it turns light brown. Set it aside.
• To make stuffed peppers, boil the peppers and stuff them with rice.
• Now, heat the butter and oil in a second wok over a high flame. Add all the vegetables, ginger, garlic, salt, sugar, and pepper, and cook for 4-5 minutes over a high flame.

For Making rice

• Put oil and butter in a wok or large frying pan and heat it up.
• Now add all the vegetables and salt, and cook on high heat for 2 to 3 minutes.
• Add tomato catchup & red chilly sauce.
• Add pepper powder and cook for a minute on high heat.
• Add the cooked rice and the green parts of the spring onions. Mix well with the vegetables, stir, and cook for another 2 to 3 minutes.

For Making sauce

• Put tomato sauce, mustard powder, cumin powder, and red chilli powder in a mixing bowl. Blend well.
• Melt the butter in a pan, then add the ginger paste, garlic paste, onion, jaggery, and the water needed to melt the jaggery.
• Mix well and add the tomato sauce mixture.
• The last step is to add vinegar and cook the sauce until it gets a little thicker.
• When you're done making the rice,sauce and stir-fried vegetables (You can add french fries, which is optional), put them all to the side.
• The last step is to get the sizzler tray ready.
• Heat the sizzler plate over a flame. A prepared oven can heat them for 30 minutes. Place heated plates on wooden trays.
• Place two cabbage leaves on plates greased with oil or butter. Put rice on one side and stir-fried veggies, stuffed capsicum, and fried paneer on the other.
• Serve it sizzling with corn, barbecue sauce, and extra butter.