Baby Corn and Capsicum Rice, as simple and wasy tiffin reipe for kids. Recipe Link: https://www.tarladalal.com/Baby-Corn-and-Capsicum-Rice-(-Tiffin-Treats)-33087r------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_Dalal----------------------------------------------------------------------------------------------------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!Preparation Time: 15 minutes. Cooking Time: 8 minutes. Serves 4. ¾ cup chopped baby corn½ cup chopped capsicum (red, yellow and green)2 cups cooked long grained rice (basmati) or leftover rice (chawal)1 tbsp oil½ cup finely chopped onions1 tsp finely chopped garlic (lehsun)4 tbsp tomato ketchup1 tbsp tomato puree½ tsp chilli powderA pinch of sugarSalt and freshly ground black pepper (kalimirch) to taste1. Heat the oil in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 1 minute.2. Add the babycorn and coloured capsicum and sauté on a medium flame for another 3 to 4 minutes.3. Add the tomato ketchup, tomato purée, chilli powder and sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally.4. Add the rice, salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.How to packAllow it to cool completely, and pack in an air-tight tiffin box.
