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Vegetable Cutlets With Green Chutney

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)395.4037
Energy (kCal)6229.4295
Carbohydrates (g)1121.9028
Total fats (g)35.2056
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel the potatoes. | 2. Mash finely. | 3. Add greenpeas and beetroot. | 4. Dip the bread slices in water for a few seconds. | 5. Remove. | 6. Press softly to drain water. | 7. Mix with the potato mixture. | 8. Add all the spices and salt. | 9. Add onion, coriander leaves and lime juice; mix. | 10. Make small sized balls of this mixture. | 11. Press them and give them an oval shape. | 12. Roll the cutlets in breadcrumbs. | 13. Shallow fry in hot oil. | 14. Meanwhile, prepare the chutney by grinding all the ingredients together in a grinder/blender. | 15. Serve cutlets with green chutney and tomato ketchup. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 4 boiled - - - -
    carrot 1 boiled 20.5 4.79 0.465 0.12
    green pea 50 boiled 5872.5 1047.625 392.95 29.0
    beetroot 1 - - - -
    red chili powder 2 teaspoons - - - -
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    bread 2 slices - - - -
    garam masala powder 1/2 teaspoon - - - -
    breadcrumb 1/2 cup - - - -
    coriander leaf 1/3 cup chopped 1.2267 0.1957 0.1136 0.0277
    garlic clove 2 -3 - - - -
    lime juice - - - -
    salt - - - -
    coconut 4 tablespoons grated 96.9 11.0181 0.6651 5.9479
    green chilies 2 194.3028 48.0 0.0 0.0
    garlic clove 2 -3 - - - -
    salt - - - -
    coriander leaf 1.2267 0.1957 0.1136 0.0277

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



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