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Pork or Venison Pickle - Punjab, India

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.5366
Energy (kCal)648.906
Carbohydrates (g)40.1821
Total fats (g)53.2056
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut pork into cubes and marinate in turmeric, chilli, salt and vinager. | 2. overnight. | 3. Fry onions in oil till brown, fry ginger and garlic add coriander. | 4. Add meat and marinade and cook on low heat till tender and only oil remains. | 5. Bottle when cool. Keep in fridge and eat within 60 days. Let mature for a. | 6. week after cooking before eating. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    venison 1 kg - - - -
    vinegar 1/2 cup 25.095 1.1114 0.0 0.0
    turmeric 1 teaspoon 9.36 2.0142 0.2904 0.0975
    garlic clove 1 - - - -
    ginger 2 tablespoons ground 9.6 2.1324 0.2184 0.09
    coriander powder 1 tablespoon 14.9 2.7495 0.6185 0.8885
    onion 2 sliced 120.0 28.02 3.3 0.3
    oil 1/4 cup 448.95 0.0 0.1435 50.9835
    chili powder 2 teaspoons 15.228 2.6838 0.7268 0.7711
    salt 2 teaspoons - - - -
    pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    cardamom powder 4 powdered - - - -

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



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