RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.4185
Energy (kCal)	251.305
Carbohydrates (g)	47.7789
Total fats (g)	5.0298
Fatty acids, total saturated 20:0 (g)	0.0007
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0418
Fatty acids, total polyunsaturated 17:1 (g)	0.0012
Fatty acids, total trans-monoenoic (g)	0.0004
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0004
Riboflavin (mg)	0.1443
Tocopherol, beta (mg)	0.0001
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)	0.0515
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.8040
Proline (g)	0.3304
Fatty acids, total polyunsaturated 18:1 t (g)	0.0004
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.5033
Adjusted Protein (g)	0.0000
Cystine (g)	0.1085
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.4450
Copper, Cu (mg)	0.4354
Maltose (g)	0.0000
Zinc, Zn (mg)	1.8984
Total lipid (fat) (g)	5.0298
Vitamin K (phylloquinone) (g)	6.7597
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0007
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	17.4000
Folate, total (g)	222.5550
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	61.8050
Energy (kcal)	251.3050
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0195
Fatty acids, total saturated 14:1 (g)	0.0012
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1038
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	15.7518
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0289
Vitamin C, total ascorbic acid (mg)	10.6519
Lutein + zeaxanthin (g)	46.3167
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3440
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)	88.8683
Fatty acids, total saturated 16:0 (g)	0.3371
Carbohydrate, by difference (g)	47.7789
Vitamin D (IU)	0.0000
Fructose (g)	1.0063
Fluoride, F (g)	0.7700
Aspartic acid (g)	0.9859
Tyrosine (g)	0.2042
Potassium, K (mg)	593.5500
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	2.8867
Serine (g)	0.4053
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4351
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0122
Histidine (g)	0.2231
Isoleucine (g)	0.3441
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.0079
Water (g)	67.8612
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)	36.5833
Sodium, Na (mg)	20.0058
Iron, Fe (mg)	4.7067
Energy (kJ)	1050.0425
Ash (g)	2.3263
Caffeine (mg)	0.0000
Glycine (g)	0.3424
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0006
Fatty acids, total saturated 18:2 undifferentiated (g)	1.2627
Fatty acids, total polyunsaturated (g)	1.3046
Vitamin E (alpha-tocopherol) (mg)	0.3781
Sucrose (g)	9.2212
Vitamin B-6 (mg)	0.2912
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)	0.5465
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)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.7000
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)	0.2482
Folate, food (g)	222.5550
Fatty acids, total saturated 20:1 (g)	0.0002
Fatty acids, total monounsaturated (g)	2.5670
Stigmasterol (mg)	0.0000
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)	0.0025
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	42.0893
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.4179
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	153.8967
Fatty acids, total saturated 10:0 (g)	0.0064
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0004
Alanine (g)	0.3480
Glutamic acid (g)	1.5403
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1167
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.5730
Folate, DFE (g)	222.5550
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)	12.2575
Tryptophan (g)	0.0861
Threonine (g)	0.3044
Fatty acids, total polyunsaturated 18:1 c (g)	0.0006
Manganese, Mn (mg)	8.5194
Protein (g)	10.4185
Cryptoxanthin, beta (g)	0.4667
Fatty acids, total saturated 18:1 undifferentiated (g)	2.5442
Betaine (mg)	0.1518
Phosphorus, P (mg)	179.4292
Tocopherol, gamma (mg)	0.0054

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. Cook the split yellow pigeon peas(yellow lentils) in a pressure cooker. | 2. Roast the coriander seeds, the split chickpeas and chillies until the chickpeas start turning brown. Ensure not to over-roast as it will result in a burnt taste. | 3. Ground the above roasted ingredients into a fine powder. This is fresh Sambhar powder. | 4. Add water into a wok and add the potatoes, salt and turmeric and set it on medium fire. When potatoes start turning soft, add the onions and the chicken. | 5. Once the water starts boiling again, add the tamarind concentrate and cook for 10mts. on medium fire. | 6. Add the Sambhar powder, brown sugar and salt and let it simmer for 15-20mts. | 7. Add some water to replace the water absorbed by the Sambhar powder. Do not add too much water as it will make the dish very runny. (The consistency should be same as that of a pasta sauce.). | 8. Add the brown sugar. | 9. Fry the mustard in oil and when it starts spluttering, add it to the wok. | 10. Serve with boiled rice, roti or naan (Indian breads). | 11. Papadam/Papad (roasted or fried) will be a good accompaniment. | 12. Bless the chef. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	12	pieces		-	-	-	-
potato	1		cut	-	-	-	-
onion	1		sliced	28.0	6.537999999999999	0.77	0.07
coriander seed	3	tablespoons		44.7	8.2485	1.8555	2.6655
chickpea	3	tablespoons	split	141.75	23.6062	7.6762	2.265
yellow lentil	100		split	-	-	-	-
chilies	10 -15			0.0	0.0	0.0	0.0
asafoetida powder	1/4	teaspoon		-	-	-	-
tamarind paste	1	tablespoon		-	-	-	-
salt	1	teaspoon		-	-	-	-
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
cooking oil	1	tablespoon		-	-	-	-
mustard	1	teaspoon		0.315	0.0545	0.0334	0.0049

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

Cooking in progress....

Chicken Sambhar