Baby Corn and Capsicum Rice ( Tiffin Treats)
by Tarla Dalal
baby corn and capsicum rice | baby corn and capsicum pulao for kids tiffin box | vegetable rice for kids | with amazing 16 images.
baby corn and capsicum rice is perfect for baby corn and capsicum pulao for kids tiffin box.
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 baby corn and capsicum rice can be quickly made if you have all the ingredients ready and in hand. We have used baby corn and bell peppers to make it colourful and nutritive, you can add any vegetables of your choice. This is also an interesting way of adding veggies to your child’s meal.
This baby corn and capsicum pulao 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!
I don’t only use this as a tiffin treat but also make it for dinner as it is a one-dish meal and is definitely a go-to on lazy days! This lovely baby corn and capsicum pulao stays good for 4 to 5 hours, and can be carried for lunch by both kids and adults! Allow baby corn and capsicum rice to cool completely, and pack in an air-tight tiffin box or serve immediately.
Learn to make baby corn and capsicum rice | baby corn and capsicum pulao for kids tiffin box | vegetable rice for kids | with detailed step by step recipe photos below.
Baby Corn and Capsicum Rice ( Tiffin Treats) recipe - How to make Baby Corn and Capsicum Rice ( Tiffin Treats)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Baby Corn and Capsicum Rice
3/4 cup chopped baby corn
1/2 cup chopped coloured capsicum (red , yellow and green)
2 cups cooked long grained rice (basmati) or leftover rice
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 to taste
For baby corn and capsicum rice
- For baby corn and capsicum rice
- To make {span class="bold1"}baby corn and capsicum rice{/span}, 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.
How to pack
- How to pack
- Allow the {span class="bold1"}baby corn and capsicum rice{/span} to cool completely, and pack in an air-tight tiffin box.
Baby Corn and Capsicum Rice Video by Tarla Dalal
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Preparation for baby corn and capsicum rice
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To make baby corn and capsicum rice | baby corn and capsicum pulao for kids tiffin box | we will require cooked long grained rice. For that wash around 1 cup of rice thoroughly. We have used Basmati rice. You can make use of any long grained rice or even leftover rice. This recipe is ideal when cooked with cold rice so it does not become mushy.
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Soak them in enough water for 30 minutes. Cover with a lid and keep aside.
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Drain the rice with the help of a strainer.
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Boil a vessel full of water, add 1 tbsp of oil and salt. The oil prevents the rice grains from sticking to each other.
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Add the rice to the boiling water.
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Cook till the rice is al dente, stirring once or twice in between. The rice grain must be fully cooked yet firm.
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Pour into a colander and let the water drain out. Refresh it with cold water to stop the internal cooking.
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Spread the cooked rice on a flat surface to cool. Aslo, cover it with a big plate so the upper layer does not dry out.
How to make baby corn and capsicum rice
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To prepare baby corn and capsicum rice | baby corn and capsicum pulao for kids tiffin box | heat the oil in a broad non-stick pan.
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When the oil is hot, add the onions.
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Add garlic.
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Mix well and sauté on a medium flame for 1 minute.
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Add the baby corn. Mushroom, baby corn, broccoli, potatoes,carrots, French beans are some other vegetables that you can add in this recipe.
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Add coloured capsicum. The use of red, yellow and green capsicum makes the rice vibrant and appetizing. Kids surely love colorful things so this is a good way to make them consume all veggies.
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Mix well and sauté on a medium flame for another 3 to 4 minutes. Keep the flame medium to high so the veggies get cooked yet retain their bite.
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Add the tomato ketchup. It gives a tangy sweet flavor to the bell pepper and corn rice.
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Add tomato purée.
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Add chilli powder. Add more or less as per the spice your child can handle.
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Add sugar. It balances the sour flavor from tomato puree.
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Mix well and cook on a medium flame for 1 minute, while stirring occasionally.
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Add the rice. While we have used white rice, to make it nutritious, you can use brown rice, quinoa or broken wheat.
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Add salt and pepper.
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Mix gently so rice grains do not break and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Our corn and capsicum rice is ready.
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Allow baby corn and capsicum rice | baby corn and capsicum pulao for kids tiffin box | to cool completely, and pack in an air-tight tiffin box or serve immediately.
| Energy | 141 cal |
| Protein | 1.7 g |
| Carbohydrates | 14.9 g |
| Fiber | 1.3 g |
| Fat | 8.9 g |
| Cholesterol | 0 mg |
| 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 |
| Calcium | 14.3 mg |
| Iron | 0.4 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 114.3 mg |
| Potassium | 113.2 mg |
| Zinc | 0.3 mg |