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Cucumber and Tomato Yogurt (Kheera Ka Ray)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.3056
Energy (kCal)88.2948
Carbohydrates (g)18.3086
Total fats (g)1.3613
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel, seed, and chop cucumber. Mix the cucumber and finely chopped green onions, season well with salt. Let it stand for about 15 minutes. | 2. The salt will help the cucumber release some of its natural juices - press it lightly and drain off any liquid. | 3. Wash and chop the tomatoes. Mix the chopped parsley and dill with the cucumber-onion mixture. Beat the yogurt well, and combine with the other ingredients. | 4. Seasoned with salt and pepper to taste. Let it chill for about an hour. Garnish with extra dill. | 5. This recipe is ideal for a light-hearted evening snack or a snack with bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cucumber 1 - - - -
    green onion 4 chopped - - - -
    tomato 2 80.4198 17.3796 3.9316 0.8936
    plain yogurt 2 cups - - - -
    parsley 1 bunch - - - -
    dill 1 bunch - - - -
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    white salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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