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Indian Yoghurt Soup - Kadhi

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.5715
Energy (kCal)318.8
Carbohydrates (g)21.743
Total fats (g)20.7488
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Stir chickpea flour and turmeric into yoghurt. Set aside. | 2. Heat ghee. Add chillies, ginger, cinnamon, cumin, curry leaf, peanuts and mustard. Stir briefly. | 3. Add asafetida, stirrring briefly again. | 4. Lower heat and add yoghurt mixture and salt. | 5. Cook partially covered on a medium heat for 15 - 20 minutes till soup has thickened. | 6. Garnish with chopped cilantro and serve with basmati rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yoghurt 500 ml thinned - - - -
    chickpea flour 1/4 cup sifted 89.01 13.2986 5.1497 1.5387
    ghee 1 tablespoon - - - -
    red chilies 2 - - - -
    turmeric powder 2 teaspoons - - - -
    gingerroot 1 tablespoon grated 4.8 1.0662 0.1092 0.045
    asafoetida powder 1/2 teaspoon - - - -
    peanut 1/4 cup roasted skinned ground 206.955 5.8874 9.417 17.9726
    cumin seed 1 teaspoon roasted 7.875 0.929 0.374 0.4677
    cinnamon 1 - - - -
    mustard seed 1 teaspoon 10.16 0.5618 0.5216 0.7248
    curry leaf 2 sprigs - - - -
    salt 1 teaspoon - - - -
    cilantro chopped - - - -

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



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