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Tangy Lemon Rice with Peanuts

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.1421
Energy (kCal)606.7623
Carbohydrates (g)108.602
Total fats (g)13.5767
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a frying pan on medium heat and add mustard seeds and urad dal. | 2. When mustard starts to splutter, add turmeric powder, chopped chilli, asafoetida, and peanuts. | 3. Saute for about 2 minutes. | 4. Then add cooked rice and salt and saute for another 5 minutes. | 5. Remove from flame, add lemon juice and mix well. | 6. Garnish with chopped corriander and serve! | 7. Note: If you don't have cooked rice on hand, cook 1/4 cup of rice in a pressure cooker, or with about 1/2 to 2/3 cup water in a pot; allow it to cool well before using it in the recipe, since warm rice will tend to clump together in the mixture. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice 3/4 cup cooked cooked cooked 509.2125 105.7969 10.4618 4.44
    oil 1 teaspoon 37.376 0.0 0.0119 4.2445
    mustard seed 1/2 teaspoon 5.08 0.2809 0.2608 0.3624
    urad dal 1/2 teaspoon - - - -
    turmeric powder 1/8 teaspoon - - - -
    asafoetida powder 1/8 teaspoon - - - -
    peanut 1 tablespoon 51.7388 1.4719 2.3542 4.4932
    green chili 1/2 chopped - - - -
    salt 1/4 teaspoon - - - -
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    coriander leaf - - - -

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



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