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 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Salt | 1 tsp (6g) | 0 |
| French Bean | not in our table | 0 |
| Capsicum | 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
- =
- 30 gms potatoes, finely chopped
- 30 gms French beans, finely chopped
- 30 gms cauliflower, cut into flowerets
- 30 gms carrots, finely sliced
- 30 gms mushrooms, cut into four pieces
- 30 capsicum, finely sliced
- 45 gms diced spring onions
- 30 gms dry onions, chopped
- 15 gms ajinomoto
- 60 gms corn flour
- Salt to taste
- Oil for frying
- 20 gms red chilies, chopped
- =
Directions
Mix all the vegetables in a bowl, sprinkle water and add dry corn flour to it. Keep aside for 15-20 minutes.
Heat oil in a wide pan till it smokes and fry all the vegetables. Drain out the excess oil from the vegetables on a paper.
Heat 30 ml oil in the same pan and fry the red chilies, green chilies and spring onions for a few seconds.
Add these to the fried vegetables and toss to mix. Sprinkle ajinomoto, salt and toss again to mix.
Transfer to a plate, decorate well and serve hot.
Serves: 3-4
Preparation time: 30-45 minutes