RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.3253
Energy (kCal)	70.3865
Carbohydrates (g)	8.6986
Total fats (g)	4.0461
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0334
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)	0.0610
Tocopherol, beta (mg)	0.0000
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)	0.0657
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0035
Proline (g)	0.0162
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0028
Adjusted Protein (g)	0.0000
Cystine (g)	0.0016
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.9924
Copper, Cu (mg)	0.2378
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8777
Total lipid (fat) (g)	4.0461
Vitamin K (phylloquinone) (g)	2.8545
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)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	13.2980
Folate, total (g)	1.9955
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	234.8905
Energy (kcal)	70.3865
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0391
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0011
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.4124
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	1.3860
Lutein + zeaxanthin (g)	85.8610
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0063
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)	86.8065
Fatty acids, total saturated 16:0 (g)	0.2108
Carbohydrate, by difference (g)	8.6986
Vitamin D (IU)	0.0000
Fructose (g)	0.0026
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.0162
Tyrosine (g)	0.0056
Potassium, K (mg)	337.1235
Fatty acids, total saturated 12:0 (g)	0.0043
Vitamin A, RAE (g)	11.8305
Serine (g)	0.0047
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0051
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)	0.0035
Histidine (g)	0.0018
Isoleucine (g)	0.0042
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.8373
Water (g)	949.4045
Fatty acids, total saturated 8:0 (g)	0.0012
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)	140.7250
Sodium, Na (mg)	49.4300
Iron, Fe (mg)	12.0565
Energy (kJ)	294.1350
Ash (g)	2.0868
Caffeine (mg)	0.0000
Glycine (g)	0.0051
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)	0.5665
Fatty acids, total polyunsaturated (g)	0.6017
Vitamin E (alpha-tocopherol) (mg)	0.6114
Sucrose (g)	0.0002
Vitamin B-6 (mg)	0.0816
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0028
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.0161
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)	0.1142
Folate, food (g)	1.9955
Fatty acids, total saturated 20:1 (g)	0.0382
Fatty acids, total monounsaturated (g)	2.5357
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)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	4.5759
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.2923
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	267.4745
Fatty acids, total saturated 10:0 (g)	0.0036
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0071
Glutamic acid (g)	0.0162
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0117
Folate, DFE (g)	1.9955
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)	2.1810
Tryptophan (g)	0.0007
Threonine (g)	0.0028
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.7466
Protein (g)	3.3253
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	2.4586
Betaine (mg)	0.1024
Phosphorus, P (mg)	91.6370
Tocopherol, gamma (mg)	0.0754

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. Soak the cauliflower and brinjal cubes in water. | 2. Keep aside. | 3. Powder all the spices and keep aside. | 4. Boil 5 cups water in a large pot. | 5. While this is being done, heat ghee in a thick bottomed vessel. | 6. Add cashewnuts and fry till lightly brown. | 7. Add the curry leaves, garlic, the finely powdered masala and the turmeric powder. | 8. Mix well. | 9. Drain the water and add the brinjal and cauliflower to the masala mixture. | 10. Cover and cook for 30 seconds. | 11. Drain the rice fully. | 12. Add it to the vessel. | 13. Mix and fry for half a minute. | 14. Add water and salt. | 15. Mix well and cook on medium flame for a few seconds. | 16. Cover and cook on simmer for 10 minutes. | 17. Serve hot with a raita of your choice. | 18. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	2	cups	washed drained	-	-	-	-
brinjal	1		cut	-	-	-	-
cauliflower	1		cut	-	-	-	-
garlic	4 -5	cloves	cut	0.0	0.0	0.0	0.0
curry leaf	1	tablespoon	washed	-	-	-	-
cashew	2	tablespoons		-	-	-	-
ghee	6	tablespoons		-	-	-	-
turmeric powder	1	teaspoon		-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
salt				-	-	-	-
cumin seed	3	tablespoons		67.5	7.9632	3.2058	4.0086
clove	5 -6			0.0	0.0	0.0	0.0
cinnamon	6	inches		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375

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

Cooking in progress....

Veggie Delite Masala Rice