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Cauliflower, peas and potato (Spicy)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.0401
Energy (kCal)305.48
Carbohydrates (g)9.0335
Total fats (g)28.9556
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut cauliflower into small florets. | 2. Peel potatoes and cut into quarters (medium potatoes) and whole if using baby. | 3. Pour oil into a saucepan and set over a moderate heat and add the mustard seeds, ajmoh and sesame seeds. | 4. Put a lid on the saucepan. | 5. The mustard seeds will start popping when heated and once they have stopped. | 6. Add the vegetables and toss a few times. | 7. add garlic, ginger pulp and all the spices and salt. | 8. Toss again. | 9. Add 1/4 pint of water and cook on a moderate heat for about 20 minutes. | 10. Serve garnished with fresh corriander. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cauliflower 1 - - - -
    pea 60 g shelled 25.2 4.53 1.68 0.12
    potato 2 - - - -
    corn oil 2 tablespoons 244.8 0.0 0.0 27.2
    mustard seed 1/2 teaspoon 5.08 0.2809 0.2608 0.3624
    ajmoh seed 1/2 teaspoon - - - -
    sesame seed 1/2 teaspoon 14.25 0.6548 0.4452 1.2
    salt 1/4 teaspoon - - - -
    turmeric 1/4 teaspoon 2.34 0.5036 0.0726 0.0244
    red chili powder 1/4 teaspoon - - - -
    garlic 3 cloves 13.41 2.9754 0.5724 0.045
    ginger 1/4 0.4 0.0888 0.0091 0.0038
    cumin powder 2 teaspoons - - - -
    coriander - - - -

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



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