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!
Servings:4 | Calories:203 | Total Fat:4g | Chol:0mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 4g
Sat Fat 0g
Total Carb 38g
14% Others combined
13% Baby corn
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
3/4 cup chopped baby corn 1/2 cup chopped capsicum ( red , yellow and green ) 2 cups cooked long grained rice (basmati) or leftover rice (chawal) 1 tbsp oil 1/2 cup finely chopped onions 1 tsp finely chopped garlic (lehsun) 4 tbsp tomato ketchup 1 tbsp tomato puree 1/2 tsp chilli powder a pinch of sugar salt and freshly ground black pepper (kalimirch) to taste
Directions : View recipe directions on tarladalal.com