Stuffed veges from leftover rice

Yield: 1 servings

Measure 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

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.

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Converted by MM_Buster v2.0l.

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