RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.5981
Energy (kCal)	356.2259
Carbohydrates (g)	25.4599
Total fats (g)	28.2433
Fatty acids, total saturated 20:0 (g)	0.0029
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0170
Fatty acids, total polyunsaturated 17:1 (g)	0.0049
Fatty acids, total trans-monoenoic (g)	0.0017
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0017
Riboflavin (mg)	0.1001
Tocopherol, beta (mg)	0.0003
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)	0.4804
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2476
Proline (g)	0.0433
Fatty acids, total polyunsaturated 18:1 t (g)	0.0017
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	4.3454
Adjusted Protein (g)	0.0000
Cystine (g)	0.0138
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.7013
Copper, Cu (mg)	0.2005
Maltose (g)	0.0000
Zinc, Zn (mg)	0.7344
Total lipid (fat) (g)	28.2433
Vitamin K (phylloquinone) (g)	52.9054
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0001
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	108.7723
Folate, total (g)	53.2945
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1110.8903
Energy (kcal)	356.2259
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1716
Fatty acids, total saturated 14:1 (g)	0.0046
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0094
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	9.7169
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0916
Vitamin C, total ascorbic acid (mg)	21.1813
Lutein + zeaxanthin (g)	156.6080
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0704
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)	44.9951
Fatty acids, total saturated 16:0 (g)	1.8871
Carbohydrate, by difference (g)	25.4599
Vitamin D (IU)	0.0000
Fructose (g)	2.8515
Fluoride, F (g)	2.4200
Aspartic acid (g)	0.2685
Tyrosine (g)	0.0416
Potassium, K (mg)	535.5908
Fatty acids, total saturated 12:0 (g)	0.0033
Vitamin A, RAE (g)	55.2709
Serine (g)	0.0573
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0736
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)	0.0536
Histidine (g)	0.0371
Isoleucine (g)	0.0480
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.6265
Water (g)	245.7514
Fatty acids, total saturated 8:0 (g)	0.0005
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)	647.0405
Sodium, Na (mg)	22.0500
Iron, Fe (mg)	3.9024
Energy (kJ)	1487.1870
Ash (g)	1.4748
Caffeine (mg)	0.0000
Glycine (g)	0.0717
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0024
Fatty acids, total saturated 18:2 undifferentiated (g)	4.8688
Fatty acids, total polyunsaturated (g)	4.8858
Vitamin E (alpha-tocopherol) (mg)	11.3248
Sucrose (g)	2.2494
Vitamin B-6 (mg)	0.3099
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1006
Beta-sitosterol (mg)	0.3200
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)	0.3903
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)	0.1299
Folate, food (g)	53.2945
Fatty acids, total saturated 20:1 (g)	0.0049
Fatty acids, total monounsaturated (g)	19.4684
Stigmasterol (mg)	0.4800
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)	0.0101
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	19.3116
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.4647
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	93.2770
Fatty acids, total saturated 10:0 (g)	0.0258
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0015
Alanine (g)	0.0580
Glutamic acid (g)	0.6115
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	5.7600
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0837
Folate, DFE (g)	53.2945
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)	5.4267
Tryptophan (g)	0.0366
Threonine (g)	0.0583
Fatty acids, total polyunsaturated 18:1 c (g)	0.0022
Manganese, Mn (mg)	1.0423
Protein (g)	3.5981
Cryptoxanthin, beta (g)	32.4108
Fatty acids, total saturated 18:1 undifferentiated (g)	19.3090
Betaine (mg)	0.5110
Phosphorus, P (mg)	95.1024
Tocopherol, gamma (mg)	0.0223

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. Puree the onions, garlic, ginger and water in a blender. | 2. In seperate bowl, mix together the tumeric, cayenne pepper, cumin, coriander, cardamon, cinnamon, bayleaves, salt and nutmeg. | 3. In a 8 quart saucepan, heat the Ghee on medium high heat. When the Ghee is hot, add the whole cumin, stirring until the seeds sizzle. | 4. add the puree and stir. If it starts sticking turn down the heat. Stir until puree is golden, and most of the moisture has evaperated. | 5. Add the chicken, stir fry until chicken turns golden brown. | 6. Add the spice mixture, and stir until they start to give a fagrance. | 7. Add sour cream, stirring constantly. | 8. Bring to a boil and reduce heat to the lowest setting possible. Cover tightly, and cook for 30 minutes until the chicken is tender. | 9. Before serving, sprinkle almonds, and then fresh cilantro on the curry. | 10. Serve hot over basmati rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
garlic clove	4			-	-	-	-
ginger	1	tablespoon	chopped	4.8	1.0662	0.1092	0.045
water	2	tablespoons		0.0	0.0	0.0	0.0
ghee	3/4	cup		-	-	-	-
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975
coriander powder	1/4	teaspoon		1.341	0.2475	0.0557	0.08
cardamom seed	6		crushed	-	-	-	-
cinnamon	1		crushed	-	-	-	-
bay leaf	2			-	-	-	-
salt	1	teaspoon		-	-	-	-
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
frying chicken	2		cut	-	-	-	-
cream	1	pint	sour	-	-	-	-
almond	2	tablespoons	blanched slivered	240.44799999999998	0.0	0.0	27.2
cilantro	1	cup	chopped	3.68	0.5872	0.3408	0.0832

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

Cooking in progress....

Chicken Curry a La Mussoorie