RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.1618
Energy (kCal)	5.4073
Carbohydrates (g)	1.5844
Total fats (g)	0.0446
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0025
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)	0.0036
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)	0.0038
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0050
Proline (g)	0.0192
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0633
Adjusted Protein (g)	0.0000
Cystine (g)	0.0018
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0665
Copper, Cu (mg)	0.0180
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0218
Total lipid (fat) (g)	0.0446
Vitamin K (phylloquinone) (g)	1.9430
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)	1.0580
Folate, total (g)	1.2038
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	11.3322
Energy (kcal)	5.4073
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0011
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0013
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1778
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0148
Vitamin C, total ascorbic acid (mg)	3.0250
Lutein + zeaxanthin (g)	5.2210
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0074
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)	2.7732
Fatty acids, total saturated 16:0 (g)	0.0069
Carbohydrate, by difference (g)	1.5844
Vitamin D (IU)	0.0000
Fructose (g)	0.0641
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.0277
Tyrosine (g)	0.0058
Potassium, K (mg)	27.0810
Fatty acids, total saturated 12:0 (g)	0.0011
Vitamin A, RAE (g)	0.5122
Serine (g)	0.0082
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0062
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)	0.0003
Histidine (g)	0.0020
Isoleucine (g)	0.0044
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0274
Water (g)	9.2980
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)	6.5900
Sodium, Na (mg)	0.4317
Iron, Fe (mg)	0.1208
Energy (kJ)	22.5617
Ash (g)	0.0829
Caffeine (mg)	0.0000
Glycine (g)	0.0062
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)	0.0095
Fatty acids, total polyunsaturated (g)	0.0138
Vitamin E (alpha-tocopherol) (mg)	0.0342
Sucrose (g)	0.0486
Vitamin B-6 (mg)	0.0071
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)	0.0044
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)	0.0285
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)	0.0037
Folate, food (g)	1.2038
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0093
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)	0.6441
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0168
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	6.5062
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0095
Glutamic acid (g)	0.0230
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)	0.0133
Folate, DFE (g)	1.2038
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)	0.3313
Tryptophan (g)	0.0009
Threonine (g)	0.0030
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.1485
Protein (g)	0.1618
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0081
Betaine (mg)	0.1226
Phosphorus, P (mg)	3.2287
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. Fill half a large pot with water and bring to a boil. | 2. Add some salt to it and the lobster making sure the fish is completely submerged. | 3. Cook the fish for 5 minutes for the first kg and 2 extra minutes for every additional kg. | 4. If the antenna pulls out easily, the fish is cooked. | 5. A properly cooked lobster meat is creamy white and the shells are bright red. | 6. Allow the fish to cool. | 7. Remove lobster meat from the shell. | 8. Cut the tail in half lengthwise. | 9. Keep shell intact and carefully remove the meat from it. | 10. Mix the masala powders, salt, ginger-garlic paste and lime juice in a bowl. | 11. Add pepper powder and mix. | 12. Add the lobster pieces to it and mix. | 13. Marinate for 30 minutes. | 14. Heat oil in a pan. | 15. Add curry leaves and marinated lobster pieces. | 16. Shallow fry on both sides till cooked. | 17. Dip the tail into the marinade and fry till it is lightly browned. | 18. Let the fried tail dry on paper towels. | 19. Now stuff the fried meat into the shell and garnish with fresh veggies. | 20. Serve hot with rotis. | 21. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lobster	1			-	-	-	-
red chili powder	2	teaspoons		-	-	-	-
turmeric powder	1	teaspoon		-	-	-	-
ginger garlic paste	2	teaspoons		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
lime juice	2	teaspoons		2.5208	0.8490000000000001	0.0423	0.0071
curry leaf	20		washed	-	-	-	-
salt				-	-	-	-
oil				-	-	-	-

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

Cooking in progress....

Lobster Delight