RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	12.6324
Energy (kCal)	706.4393
Carbohydrates (g)	18.7045
Total fats (g)	66.1027
Fatty acids, total saturated 20:0 (g)	0.0776
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5118
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.4029
Tocopherol, beta (mg)	0.0082
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	1.9437
Tocopherol, delta (mg)	0.0300
Arginine (g)	1.2134
Proline (g)	0.5349
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3677
Adjusted Protein (g)	0.0000
Cystine (g)	0.2485
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	18.8521
Copper, Cu (mg)	0.5920
Maltose (g)	0.0000
Zinc, Zn (mg)	2.2698
Total lipid (fat) (g)	66.1027
Vitamin K (phylloquinone) (g)	65.7799
Cholesterol (mg)	224.2800
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0281
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.9495
Folate, total (g)	56.5760
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	785.4480
Energy (kcal)	706.4393
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6859
Fatty acids, total saturated 14:1 (g)	0.0040
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3698
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.6856
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0817
Vitamin C, total ascorbic acid (mg)	6.1406
Lutein + zeaxanthin (g)	296.8655
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.7422
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)	47.1445
Fatty acids, total saturated 16:0 (g)	7.5242
Carbohydrate, by difference (g)	18.7045
Vitamin D (IU)	41.0000
Fructose (g)	0.2283
Fluoride, F (g)	0.9433
Aspartic acid (g)	1.2010
Tyrosine (g)	0.4823
Potassium, K (mg)	307.5060
Fatty acids, total saturated 12:0 (g)	0.0025
Vitamin A, RAE (g)	110.8470
Serine (g)	0.7856
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6343
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0278
Fatty acids, total saturated 22:0 (g)	0.0827
Fatty acids, total saturated 14:0 (g)	0.0746
Histidine (g)	0.3165
Isoleucine (g)	0.5756
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	2.0534
Water (g)	120.9211
Fatty acids, total saturated 8:0 (g)	0.0032
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	245.0180
Sodium, Na (mg)	1062.2040
Iron, Fe (mg)	2.5184
Energy (kJ)	2957.7408
Ash (g)	4.7524
Caffeine (mg)	0.0000
Glycine (g)	0.5959
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0062
Fatty acids, total saturated 18:2 undifferentiated (g)	11.3977
Fatty acids, total polyunsaturated (g)	12.0720
Vitamin E (alpha-tocopherol) (mg)	3.6327
Sucrose (g)	0.0761
Vitamin B-6 (mg)	0.1729
Fatty acids, total trans-polyenoic 13:0 (g)	0.0004
Fatty acids, total saturated 6:0 (g)	0.0003
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.6355
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0132
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.5135
Starch (g)	0.0000
Pantothenic acid (mg)	1.0901
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)	0.0100
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4280
Folate, food (g)	56.5760
Fatty acids, total saturated 20:1 (g)	0.1799
Fatty acids, total monounsaturated (g)	41.7857
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7673
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0344
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	159.3071
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	9.8818
Vitamin B-12 (g)	0.5842
Calcium, Ca (mg)	175.8933
Fatty acids, total saturated 10:0 (g)	0.0067
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0435
Alanine (g)	0.6615
Glutamic acid (g)	2.0700
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	28.3530
Vitamin E, added (mg)	0.0000
Retinol (g)	85.8000
Leucine (g)	0.9753
Folate, DFE (g)	56.5760
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	4.1008
Tryptophan (g)	0.2022
Threonine (g)	0.5068
Fatty acids, total polyunsaturated 18:1 c (g)	1.7441
Manganese, Mn (mg)	0.6694
Protein (g)	12.6324
Cryptoxanthin, beta (g)	55.9925
Fatty acids, total saturated 18:1 undifferentiated (g)	40.9043
Betaine (mg)	0.2889
Phosphorus, P (mg)	356.4278
Tocopherol, gamma (mg)	0.3714

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. Combine the first 7 ingredients together in a shallow plate/bowl/ziplock bag; mix well. | 2. Coat the chicken strips with the flour mixture by placing them into the ziplock bag and shaking it, or using chopsticks to dredge them in the plate. | 3. Lightly beat the egg (I put it in a wide soup bowl/plate; it's easier for dipping). | 4. Shaking off excess flour, dip the chicken fingers in the beaten egg. | 5. Immediately, roll the chicken in the crushed cashews to coat; set the nut-coated chicken onto lightly oiled baking pan. | 6. Repeat with remaining chicken. | 7. You may now bake the chicken fingers or chill it in the fridge for a few hours until you're ready to cook (chilling may help the coating to adhere better). | 8. Just before baking, drizzle melted butter/oil over chicken and bake in preheated oven at 400°F / 210°C for 10-15mins, until cooked through and golden brown. | 9. To make sauce: Combine all ingredients in a small bowl and mix well. | 10. You may also serve the chicken fingers with ketchup or sweet Thai chili sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
purpose flour	3	tablespoons		-	-	-	-
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
garam masala	1/2	teaspoon		-	-	-	-
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
chicken breast	200	pcs	cut	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
cashew	1/2	cup	roasted salted crushed chopped	-	-	-	-
butter	2	tablespoons	melted	171.0	7.857	5.343	14.4
mayonnaise	1/2	cup		418.76	0.0	0.4292	46.4
curry powder	1 -2	teaspoon		0.0	0.0	0.0	0.0
cashew	1	tablespoon	crushed roasted	-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366

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

Cooking in progress....

Cashew Chicken Fingers With Curry Mayonnaise