Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Ghee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 500g tomatoes, chopped
- 1/2 cup grated coconut
- 1/2 tsp pepper powder
- 2 onions, chopped
- 100g carrots, chopped
- 2 slices bread
- Salt to taste
- For white sauce:
- 50g all-purpose flour (maida)
- 300 ml milk
- 50g ghee or butter
- =
Directions
Mix tomatoes, carrots, onions along with salt and bring to a boil by adding 4 glasses of water.
Add grated coconut to the tomatoes mixture and remove from heat. Let it cool for some time.
When cooled, blend to a fine puree. Sieve the mixture and separate from the pulp.
To this, add white sauce, pepper powder and bring to a boil again for few minutes.
Serve with toasted bread slices.
For white sauce:
Heat ghee in a pan and roast the flour for few minutes.
Mix the flour well by adding milk slowly.
A thick sauce forms. Remove from heat and preserve.