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Mohambra - Capsicum Spread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.4083
Energy (kCal)1063.6262
Carbohydrates (g)20.6082
Total fats (g)110.5429
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut capsicums in half lengthwise, discarding seeds and membranes. Place skin sides up, on a foil-lined baking sheet; flatten with hand. | 2. Grill for 12 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand 15 minutes. Place capsicums in a food processor; process until smooth. | 3. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, walnuts, cumin, red pepper and garlic, sauté 8 minutes. Stir in bell pepper puree, salt, and honey; cook 5 minutes. Cool. Place mixture in a food processor, and process until smooth. Serve with pitas. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red capsicum 1 - - - -
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    walnut 1/2 cup chopped 963.56 0.0 0.0 109.0
    cumin 1 tablespoon ground 22.5 2.6544 1.0686 1.3362
    red pepper 1/8 teaspoon ground 0.1562 0.0344 0.0073 0.0017
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    salt 1/2 teaspoon - - - -
    honey 1 teaspoon - - - -
    pita bread 9 cut - - - -

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



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