RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	15.0908
Energy (kCal)	592.913
Carbohydrates (g)	90.2408
Total fats (g)	20.2419
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1895
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)	0.4129
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0015
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)	1.5441
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0013
Proline (g)	0.0035
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0004
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0196
Copper, Cu (mg)	0.0012
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0051
Total lipid (fat) (g)	20.2419
Vitamin K (phylloquinone) (g)	1.1008
Cholesterol (mg)	48.3680
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	0.3255
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	394.6870
Energy (kcal)	592.9130
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2852
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0009
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	39.0000
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.2828
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0024
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)	0.9240
Fatty acids, total saturated 16:0 (g)	3.3532
Carbohydrate, by difference (g)	90.2408
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0027
Tyrosine (g)	0.0018
Potassium, K (mg)	6.6740
Fatty acids, total saturated 12:0 (g)	0.3575
Vitamin A, RAE (g)	107.6145
Serine (g)	0.0019
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0018
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)	1.2806
Histidine (g)	0.0010
Isoleucine (g)	0.0022
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0055
Water (g)	270.7323
Fatty acids, total saturated 8:0 (g)	0.1423
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)	24.7040
Sodium, Na (mg)	1412.5740
Iron, Fe (mg)	4.3678
Energy (kJ)	2482.1630
Ash (g)	6.8441
Caffeine (mg)	0.0000
Glycine (g)	0.0008
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)	0.2902
Fatty acids, total polyunsaturated (g)	0.4800
Vitamin E (alpha-tocopherol) (mg)	0.3584
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0036
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2445
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)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0013
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)	0.0005
Folate, food (g)	0.3255
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	3.6792
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)	2.8544
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	9.4334
Vitamin B-12 (g)	0.0013
Calcium, Ca (mg)	121.8005
Fatty acids, total saturated 10:0 (g)	0.3194
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0013
Glutamic acid (g)	0.0076
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	105.4720
Leucine (g)	0.0035
Folate, DFE (g)	0.3255
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)	24.1936
Tryptophan (g)	0.0005
Threonine (g)	0.0017
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0994
Protein (g)	15.0908
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	3.2047
Betaine (mg)	0.0000
Phosphorus, P (mg)	1.2660
Tocopherol, gamma (mg)	0.0000

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. Hang yoghurt in a muslin cloth for 8-10 hours. Remember to keep a big pot below the hung yoghurt so that it can collect the water drained from it. After the above mentioned time is up, you'll find waterless yoghurt remaining inside the muslin cloth. | 2. Transfer the yoghurt to a bowl. It should be about 2 cups. Beat it with a spoon. | 3. Fold in the sugar and mix thoroughly. | 4. Heat saffron for 20-25 seconds in the oven till it is crispy. | 5. Crush it and while you do so enjoy the lovely aroma of the crushed saffron. | 6. Fold in the crushed saffron into the yoghurt and sugar mixture. | 7. Add cardamom powder and mix well. | 8. Now, thoroughly beat the mixture with a spoon till it doubles in volume. | 9. Cover and keep the shrikhand in the refrigerator to get cold. | 10. Now start making the puris. | 11. Put the flour, 1 tablespoons oil and salt in a bowl and mix well with your fingers(like you make chappati dough). | 12. Add the water drained from the hung yoghurt and knead the puri dough thoroughly. This is done so that the puris will not absorb oil when frying and become crispy. | 13. Cover dough with a cloth and keep aside for 30 minutes. | 14. Pinch off equal sized balls of the dough and roll out to make puris. | 15. Fry the puris in oil in a wok. | 16. Drain on clean kitchen paper towels. | 17. Serve hot puris with cold shrikhand for a treat of the lifetime! | 18. Enjoy :). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yoghurt	1			-	-	-	-
sugar	1 1/2	cups	ground	479.7	90.012	15.015	7.4879999999999995
saffron	1/2	teaspoon		1.085	0.2288	0.04	0.0205
cardamom powder	1 1/2	1/2		-	-	-	-
self raising flour	2	cups		-	-	-	-
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
salt	1/2	teaspoon		-	-	-	-
water			drained	-	-	-	-
oil				112.12799999999999	0.0	0.0358	12.7334

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

Cooking in progress....

Shrikhand and Puri