Stuffed veges from leftover rice
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Capsicum |
| 1 | medium | Tomato |
| 1 | medium | Semi boiled potato |
| 1 | medium | Brinjal; (eggplant) |
| 2 | cups | Leftover rice |
| 2 | teaspoons | Tomato sauce |
| 1 | teaspoon | Chilli powder; salt to taste |
| ½ | teaspoon | Soya sauce |
| ½ | teaspoon | Sugar |
| 2 | teaspoons | Chopped coriander |
| ½ | teaspoon | Butter |
| ½ | teaspoon | Cornflour |
| 1 | tablespoon | Grated cheese |
Directions
Mix all ingredients other than vegetables & cheese in a bowl. Knead a little so lumps can be formedium Cut a small slice from the top of the tomato, capsicum and potato.
Carefully scoop out the insides and add to the rice mixture. Similarly scoop out the brinjal. Boil the pith in some salted water. Add to the rice mixture. Mix well. Fill stuffing into the hollow vegetables. Top with grated cheese. Dot with butter. Bake in pre-heated oven or griller till vegetables are cooked. Serve hot with toast and sauce.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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