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Peas & Coconut Subji

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3933.2981
Energy (kCal)59479.8151
Carbohydrates (g)10502.8978
Total fats (g)364.5803
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in wok. | 2. Saute astefeodia (hing) and mustard seeds. | 3. Let them splutter. | 4. When brown, add green chillies. | 5. Saute for half a minute and then add green peas,turmeric pd and sugar. | 6. Mix well. | 7. Add a cup of water. | 8. Cover and cook till the peas are soft. | 9. Add salt to taste, and desiccated coconut with peppercorns. | 10. Sprinkle coriander leaves and serve hot with puris or chappaties. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 3 tablespoons 351.69599999999997 0.0 0.0 40.8
    hing 1/2 teaspoon - - - -
    mustard seed 1/4 teaspoon 2.54 0.1404 0.1304 0.1812
    green chilies 4 -5 - - - -
    green pea 500 shelled 58725.0 10476.25 3929.5 290.0
    turmeric 1 teaspoon 9.36 2.0142 0.2904 0.0975
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0
    coconut 100 g desiccated 354.0 15.23 3.33 33.49
    black peppercorn 5 -6 - - - -
    coriander leaf 1 sprig 0.5111 0.0816 0.0473 0.0116
    salt - - - -

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



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