RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	16.1031
Energy (kCal)	439.931
Carbohydrates (g)	97.0503
Total fats (g)	2.8302
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1094
Fatty acids, total polyunsaturated 17:1 (g)	0.0025
Fatty acids, total trans-monoenoic (g)	0.0008
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0008
Fatty acids, total trans (g)	0.0008
Riboflavin (mg)	0.3471
Tocopherol, beta (mg)	0.0364
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0733
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.7746
Proline (g)	0.7063
Fatty acids, total polyunsaturated 18:1 t (g)	0.0008
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	7.9423
Adjusted Protein (g)	0.0000
Cystine (g)	0.1601
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	6.8113
Copper, Cu (mg)	0.9924
Maltose (g)	0.0000
Zinc, Zn (mg)	3.8636
Total lipid (fat) (g)	2.8302
Vitamin K (phylloquinone) (g)	42.6739
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0301
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	76.1410
Folate, total (g)	136.1780
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3891.7690
Energy (kcal)	439.9310
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0094
Fatty acids, total saturated 14:1 (g)	0.0023
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1824
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	24.0958
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1793
Vitamin C, total ascorbic acid (mg)	119.1231
Lutein + zeaxanthin (g)	417.4080
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6376
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	147.3380
Fatty acids, total saturated 16:0 (g)	0.3328
Carbohydrate, by difference (g)	97.0503
Vitamin D (IU)	0.0000
Fructose (g)	7.0990
Fluoride, F (g)	8.6140
Aspartic acid (g)	2.8338
Tyrosine (g)	0.2459
Potassium, K (mg)	3201.9880
Fatty acids, total saturated 12:0 (g)	0.0150
Vitamin A, RAE (g)	170.1440
Serine (g)	0.5661
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5599
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0015
Fatty acids, total saturated 14:0 (g)	0.0639
Histidine (g)	0.2617
Isoleucine (g)	0.4712
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	6.6293
Water (g)	1035.3530
Fatty acids, total saturated 8:0 (g)	0.0009
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	1805.8730
Sodium, Na (mg)	677.5260
Iron, Fe (mg)	6.8983
Energy (kJ)	1837.1990
Ash (g)	8.9036
Caffeine (mg)	0.0000
Glycine (g)	0.4785
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0024
Fatty acids, total saturated 18:2 undifferentiated (g)	0.9240
Fatty acids, total polyunsaturated (g)	1.0333
Vitamin E (alpha-tocopherol) (mg)	5.8999
Sucrose (g)	2.1893
Vitamin B-6 (mg)	1.7908
Fatty acids, total trans-polyenoic 13:0 (g)	0.0057
Fatty acids, total saturated 6:0 (g)	0.0028
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.7344
Beta-sitosterol (mg)	0.0200
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	7668.1070
Starch (g)	45.8700
Pantothenic acid (mg)	1.7161
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.6790
Folate, food (g)	136.1780
Fatty acids, total saturated 20:1 (g)	0.0013
Fatty acids, total monounsaturated (g)	0.7827
Stigmasterol (mg)	0.0300
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0054
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	73.9577
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.5344
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	172.7930
Fatty acids, total saturated 10:0 (g)	0.0170
Galactose (g)	0.0132
Tocotrienol, gamma (mg)	0.0778
Alanine (g)	0.5463
Glutamic acid (g)	3.3534
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	357.7700
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.7153
Folate, DFE (g)	136.1780
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	20.6765
Tryptophan (g)	0.1575
Threonine (g)	0.4843
Fatty acids, total polyunsaturated 18:1 c (g)	0.6359
Manganese, Mn (mg)	2.3222
Protein (g)	16.1031
Cryptoxanthin, beta (g)	96.2500
Fatty acids, total saturated 18:1 undifferentiated (g)	0.7660
Betaine (mg)	3.0908
Phosphorus, P (mg)	419.1600
Tocopherol, gamma (mg)	0.5329

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Indian Subcontinent >> Nepalese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a frying pan, heat three tablespoons of oil. | 2. Fry bamboo shoots until light brown; reserve on a plate. | 3. In a sauce pan heat oil, fry dried red chilies until dark. | 4. Add onions and sauté until light brown. | 5. Add curry powder, chili powder, ginger, garlic, whole mustard paste, salt and pepper. | 6. Fry for one minute over low heat. | 7. Add potatoes to the onion mixture and sauté for five minutes on medium heat. | 8. Sprinkle water if it starts to burn. | 9. Add soaked beans, sautéed bamboo shoots, tomatoes and broth to the potatoes mixture; stir well. | 10. Bring to a boil, and let simmer for 15-20 min. | 11. over low heat until potatoes are fork-tender, and the gravy has attained its desired consistency. | 12. Garnish with chopped cilantro. | 13. Serve with rice or roti (flat bread). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bamboo shoot	1	cup	fermented	40.77	7.852	3.926	0.45299999999999996
potato	2	cups	peeled cut	231.0	52.47	6.15	0.27
black eyed pea	1	cup	soaked	-	-	-	-
onion	1	cup	chopped	64.0	14.944	1.76	0.16
red chilies	3			-	-	-	-
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
ginger	1	teaspoon	minced	1.6	0.3554	0.0364	0.015
mustard paste	1	tablespoon		-	-	-	-
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
broth	1	cup		11.75	3.008	0.0	0.0
tomato	2	cups	chopped	53.64	11.5922	2.6224	0.596
cooking oil	6	tablespoons		-	-	-	-
salt pepper				-	-	-	-
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052

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

Cooking in progress....

Beans and Bamboo Shoots Tarkari