RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.5293
Energy (kCal)	832.144
Carbohydrates (g)	41.2656
Total fats (g)	77.905
Fatty acids, total saturated 20:0 (g)	0.0088
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0245
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0048
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0022
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0057
Riboflavin (mg)	0.0413
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0039
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)	3.8929
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.2784
Proline (g)	0.3750
Fatty acids, total polyunsaturated 18:1 t (g)	0.0044
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.8625
Adjusted Protein (g)	0.0000
Cystine (g)	0.1494
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	22.4094
Copper, Cu (mg)	1.0042
Maltose (g)	0.0000
Zinc, Zn (mg)	2.3699
Total lipid (fat) (g)	77.9050
Vitamin K (phylloquinone) (g)	14.6504
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0008
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0123
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	9.4260
Folate, total (g)	65.9387
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0002
Vitamin A, IU (IU)	376.8312
Energy (kcal)	832.1440
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0051
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1489
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0002
Sugars, total (g)	20.5305
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1583
Vitamin C, total ascorbic acid (mg)	68.5486
Lutein + zeaxanthin (g)	93.9188
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4752
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0004
Magnesium, Mg (mg)	161.6203
Fatty acids, total saturated 16:0 (g)	6.5971
Carbohydrate, by difference (g)	41.2656
Vitamin D (IU)	0.0000
Fructose (g)	0.7627
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.9338
Tyrosine (g)	0.2366
Potassium, K (mg)	1101.1075
Fatty acids, total saturated 12:0 (g)	34.6592
Vitamin A, RAE (g)	18.2292
Serine (g)	0.4579
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4024
Fatty acids, total trans-polyenoic 22:4 (g)	0.0012
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0120
Fatty acids, total saturated 22:0 (g)	0.0045
Fatty acids, total saturated 14:0 (g)	13.6191
Histidine (g)	0.1854
Isoleucine (g)	0.3008
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0012
Niacin (mg)	2.8002
Water (g)	1279.7442
Fatty acids, total saturated 8:0 (g)	5.5128
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0004
Carotene, beta (g)	218.0512
Sodium, Na (mg)	135.5757
Iron, Fe (mg)	5.7998
Energy (kJ)	3479.8212
Ash (g)	3.7970
Caffeine (mg)	0.0000
Glycine (g)	0.3863
Fatty acids, total trans-polyenoic (g)	0.0009
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.9224
Fatty acids, total polyunsaturated (g)	0.9543
Vitamin E (alpha-tocopherol) (mg)	1.0567
Sucrose (g)	8.2758
Vitamin B-6 (mg)	0.1998
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.4520
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.3729
Beta-sitosterol (mg)	0.0600
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.7733
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)	0.0010
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1266
Folate, food (g)	65.9387
Fatty acids, total saturated 20:1 (g)	0.0098
Fatty acids, total monounsaturated (g)	3.3920
Stigmasterol (mg)	0.0900
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1009
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0013
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	39.7102
Fatty acids, total polyunsaturated 16:1 c (g)	0.0013
Fatty acids, total saturated (g)	69.1365
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	180.0070
Fatty acids, total saturated 10:0 (g)	4.3750
Galactose (g)	0.0032
Tocotrienol, gamma (mg)	0.0255
Alanine (g)	0.4314
Glutamic acid (g)	1.8641
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	3.2362
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.5920
Folate, DFE (g)	65.9387
Fatty acids, total polyunsaturated 22:1 t (g)	0.0004
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0009
Fiber, total dietary (g)	10.2442
Tryptophan (g)	0.0913
Threonine (g)	0.2821
Fatty acids, total polyunsaturated 18:1 c (g)	0.3060
Manganese, Mn (mg)	4.2850
Protein (g)	8.5293
Cryptoxanthin, beta (g)	12.9105
Fatty acids, total saturated 18:1 undifferentiated (g)	3.3772
Betaine (mg)	0.5476
Phosphorus, P (mg)	348.1665
Tocopherol, gamma (mg)	0.0064

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 350°F. | 2. Place saffron in a small bowl and pour 1/4 cup boiling water over it. | 3. Let stand at least 10 minutes. | 4. Meanwhile, bring 4 cups of water to a boil in a heavy saucepan. | 5. Add rice, stirring constantly to keep water at a boil. | 6. Add 1 teaspoon salt. | 7. Cook over moderate heat, uncovered, for 10 minutes. | 8. Drain rice and set aside. | 9. Heat butter or ghee in a heavy 3-4 quart casserole with a tight-fitting lid. | 10. Add cashews, ginger, mustard seeds and clove. | 11. Cook, stirring constantly, until seeds begin to burst, about 1-2 minutes. | 12. Add remaining salt, chili pepper, rice, coriander, lime juice, coconut and remaining boiling water, stirring well. | 13. Sprinkle saffron and the water it soaked in over the top. | 14. Bring to a boil over high heat, stirring occasionally. | 15. Cover pan with aluminum foil. | 16. Place lid on top. | 17. Bake for 25 minutes, or until rice has absorbed all liquid. | 18. Fluff with a fork before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
saffron thread	1/4	teaspoon		-	-	-	-
water	1 1/4	cups	boiling divided	690.0	16.62	6.87	71.52
water	4	cups		0.0	0.0	0.0	0.0
basmati rice	2	cups	rinsed used	-	-	-	-
salt	2	teaspoons	divided	-	-	-	-
ghee	1/4	cup		-	-	-	-
cashew	20		unsalted	-	-	-	-
ginger	1	tablespoon	chopped	4.8	1.0662	0.1092	0.045
black mustard seed	1	teaspoon		-	-	-	-
clove	1			5.754	1.3761	0.1254	0.273
green chili pepper	1	tablespoon	chopped	3.75	0.8869	0.1875	0.0188
coriander	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156
lime juice	1/2	cup		30.25	10.1882	0.5082	0.0847
coconut	1/4	cup	grated	96.9	11.0181	0.6651	5.9479

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

Cooking in progress....

Nimbu Ka Chaval (Saffron Rice With Lime)