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Hot Madras Curry Powder

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.9251
Energy (kCal)1086.568
Carbohydrates (g)79.8852
Total fats (g)89.8718
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a dry skillet over very low heat, place the coriander, cumin, mustard and fennel seeds. Roast the seeds gently, shaking the pan occasionally, until they begin to pop. When about half the seeds have popped, add the cinnamon, peppercorns, nutmeg, cloves, cardamom, turmeric, ginger and cayenne. | 2. Continue to heat and stir gently until the mixture is quite hot but not burnt. Pour into a dry blender or food processor, or use a mortar and pestle. Grind into a fine powder. Pour into a clean, dry jar, seal, and let it cool before using. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coriander seed 8 tablespoons 119.2 21.996 4.948 7.108
    cumin seed 6 tablespoons 135.0 15.9264 6.4116 8.0172
    mustard seed 1 tablespoon 32.004 1.7697 1.643 2.2831
    fennel seed 1 tablespoon 20.01 3.0328 0.9164 0.8625
    cinnamon 4 tablespoons ground - - - -
    peppercorn 8 tablespoons 604.6080000000001 3.752 1.2864 65.8208
    nutmeg 1 tablespoon ground 36.75 3.4503 0.4088 2.5417
    clove 1 tablespoon 17.81 4.2594 0.38799999999999996 0.845
    cardamom 2 tablespoons ground 36.076 7.9425 1.2482 0.7772
    turmeric 2 tablespoons 58.656000000000006 12.6223 1.8198 0.611
    ginger 2 tablespoons ground 9.6 2.1324 0.2184 0.09
    cayenne 1 tablespoon desired 16.854 3.0014 0.6365 0.9153

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



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