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
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 saute on a medium flame for another 3 to 4 minutes.
Add the tomato ketchup, tomato puree, 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
Allow it to cool completely, and pack in an air-tight tiffin box, according to Warmrecipe.com.
Kids tiffin recipe: Baby corn and capsicum pulao