RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	32.1879
Energy (kCal)	758.648
Carbohydrates (g)	172.9899
Total fats (g)	4.8039
Fatty acids, total saturated 20:0 (g)	0.0016
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0906
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	1.2846
Tocopherol, beta (mg)	0.0256
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0011
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0874
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.5720
Proline (g)	1.4229
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	5.4685
Adjusted Protein (g)	0.0000
Cystine (g)	0.6973
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	8.0337
Copper, Cu (mg)	2.2876
Maltose (g)	0.0000
Zinc, Zn (mg)	4.4810
Total lipid (fat) (g)	4.8039
Vitamin K (phylloquinone) (g)	226.1549
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0080
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	33.6300
Folate, total (g)	391.7973
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	57006.2947
Energy (kcal)	758.6480
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0121
Fatty acids, total saturated 14:1 (g)	0.0011
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3942
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	89.7753
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0896
Vitamin C, total ascorbic acid (mg)	2360.4372
Lutein + zeaxanthin (g)	7752.9691
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	1.3206
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)	351.2306
Fatty acids, total saturated 16:0 (g)	0.5367
Carbohydrate, by difference (g)	172.9899
Vitamin D (IU)	0.0000
Fructose (g)	4.1742
Fluoride, F (g)	10.4870
Aspartic acid (g)	4.3752
Tyrosine (g)	0.7496
Potassium, K (mg)	5566.8653
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	2849.5082
Serine (g)	1.2525
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.0744
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0011
Fatty acids, total saturated 22:0 (g)	0.0011
Fatty acids, total saturated 14:0 (g)	0.0154
Histidine (g)	0.6899
Isoleucine (g)	1.0798
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0016
Niacin (mg)	15.6771
Water (g)	1757.2922
Fatty acids, total saturated 8:0 (g)	0.0000
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)	29156.2433
Sodium, Na (mg)	335.0434
Iron, Fe (mg)	15.1509
Energy (kJ)	3164.7475
Ash (g)	12.0322
Caffeine (mg)	0.0000
Glycine (g)	1.1183
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.9968
Fatty acids, total polyunsaturated (g)	2.0874
Vitamin E (alpha-tocopherol) (mg)	10.0928
Sucrose (g)	12.6567
Vitamin B-6 (mg)	3.6662
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	1.7156
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	2.5600
Starch (g)	16.4918
Pantothenic acid (mg)	4.9490
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)	0.0011
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.4613
Folate, food (g)	391.7973
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.5380
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0070
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0005
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	223.6169
Fatty acids, total polyunsaturated 16:1 c (g)	0.0016
Fatty acids, total saturated (g)	0.6773
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	368.6589
Fatty acids, total saturated 10:0 (g)	0.0096
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.5127
Glutamic acid (g)	6.7532
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	9543.1061
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	1.8585
Folate, DFE (g)	365.0073
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)	32.2213
Tryptophan (g)	0.3696
Threonine (g)	1.4677
Fatty acids, total polyunsaturated 18:1 c (g)	0.0144
Manganese, Mn (mg)	3.4179
Protein (g)	32.1879
Cryptoxanthin, beta (g)	551.2951
Fatty acids, total saturated 18:1 undifferentiated (g)	0.5237
Betaine (mg)	1.1840
Phosphorus, P (mg)	791.4325
Tocopherol, gamma (mg)	0.1070

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. Method for preparing the gravy: Heat oil in a pan. | 2. Add the chopped onions, ginger-garlic and green chilli paste and fry till onions turn transparent. | 3. Add red chilli powder, turmeric powder and garam masala powder. | 4. Fry for 2 more minutes. | 5. Add salt to this. | 6. Blend the fried onions, boiled carrots and blanched tomatoes to a smooth paste. | 7. Method for preparing the stuffing: Heat oil in a pan. | 8. Add the fry chopped onions and chopped green chillies till onions turn golden brown. | 9. Then add the grated carrot, corn kernels, cauliflower florets and toss till vegetables are done. | 10. Cool the mixture and add the grated potatoes, paneer, salt and mix all together to form the filling. | 11. Gently cut the stalk of all the bell peppers' and remove seeds, make sure you retain the stalks. | 12. Fill the bell peppers' with stuffing and seal with stalks. | 13. Heat oil in a pan and lightly fry the stuffed bell peppers'. | 14. Heat ghee in a pan and fry the ground paste till the oil comes out. | 15. Gently place the stuffed bell peppers' in the gravy, heat for 2 minutes, garnish with chopped corriander leaves. | 16. Serve with naan or rotis! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	3		chopped	64.0	14.944	1.76	0.16
carrot	2		boiled	104.96	24.5248	2.3808	0.6144
ginger garlic green chili paste				-	-	-	-
tomato	2		blanched	124.1379	27.5262	6.4768	1.0795
garam masala powder	1	teaspoon		-	-	-	-
turmeric powder	1/2	teaspoon		-	-	-	-
red chili powder	1/2	teaspoon		-	-	-	-
ghee				-	-	-	-
oil				-	-	-	-
salt				-	-	-	-
bell pepper	6			-	-	-	-
panir	1/2	cup		-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
carrot	1		grated	104.96	24.5248	2.3808	0.6144
potato	2		boiled grated	-	-	-	-
corn kernel	1/2	cup		92.355	18.2384	2.5521	1.0011
cauliflower	1/2	cup		13.375	2.659	1.0272	0.1498
green chilies	4		chopped	359.8201	85.0975	17.991	1.7991
garam masala powder				-	-	-	-
salt				-	-	-	-

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

Cooking in progress....

Stuffed Bell Peppers