Mixed Veggie cup is the better way to have more vegetables in our diet. This dish is gluten free and dairy free. Its vegan and makes a perfect starter. These cups are great for breakfast as well as snacks.
Ingredients For cup
1.5 cup rice flour
1.25 cup water
2 tbsp olive oil
salt to taste
1/4 cup chopped onion
1/4 cup chopped green beans
1/4 cup carrot chopped
1/4 cup capsicum chopped
1 medium size potato
1 green chilli
2 or 3 curry leaves
1 tsp dried parsley
1 tsp fennel seed
1/4 tsp turmeric powder
2 tbsp cooking oil
salt to taste
For making the cup - Preheat the oven to 175 degrees.
Dry fry the rice flour. Boil the water and add salt to taste.
Add boiled water into the flour while stirring. Let it sit for 5 minutes or until cool enough for your hands to knead.
Add olive oil. Knead well to form a smooth dough ball. The right consistency is when the dough is not sticking to your hands.
Make lemon sized balls from the dough. Apply some olive oil to the rolling surface. Coat the ball also with olive oil.
Roll to form a flat round about 1.25 cm thickness.
Apply some oil in a muffin pan. Place the rolled sheet into the pan and press to fit like a cup. Trim the edges for even edges.
Place it in the preheated oven. Bake for 7 minutes. Remove from muffin pan and let it cool.
For Filling - Peel, cook and mash the potato.
Heat oil in a pan. Add the fennel seeds, chopped onion and chilli into it. Add curry leaves, turmeric powder and stir well.
Add the vegetables and salt. Cook on medium high heat for 10 minutes.
Then add mashed potato and mix well. Switch off the flame. Add parsley leaves and mix well.