Baby Corn and Capsicum Rice ( Tiffin Treats)
by Tarla Dalal
Added to 170 cookbooks
This recipe has been viewed 49867 times
The Baby Corn and Capsicum Rice is so colourful that kids will immediately yearn to dig their spoons into the tiffin box when they see it! Not only is it visually appealing, but it appeases the appetite too as it contains a wholesome combination of rice and vegetables, flavoured excitingly with tangy tomato ketchup. This tiffin treat is very kid-friendly as it uses just a dash of pepper and chilli powder for spice, rather than chunks of ginger or green chillies that could bring tears to the young ones’ eyes! This lovely rice dish stays good for 4 to 5 hours, and can be carried for lunch by both kids and adults!
- Heat the oil in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 1 minute.
- Add the babycorn and coloured capsicum and sauté on a medium flame for another 3 to 4 minutes.
- Add the tomato ketchup, tomato purée, chilli powder and sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the rice, salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Allow it to cool completely, and pack in an air-tight tiffin box.
Nutrient values per serving
|Vitamin A||189.2 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||26.1 mg|
|Folic Acid||10 mcg|
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