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Carrot in Curd Accompaniment (raita)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.149
Energy (kCal)122.733
Carbohydrates (g)23.5935
Total fats (g)3.0335
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix the sugar, salt, cumin and chilli or cayenne into the yoghurt and adjust seasoning to taste. | 2. Grate carrots and chill. | 3. Just before serving mix the yoghurt and the grated carrots together. | 4. Heat the oil in a small vessel. | 5. When it is hot add the mustard seeds. | 6. As soon as they sizzle add the oil and the mustard to the curd and carrots. | 7. Serve garnished with coriander and mint. | 8. Note you can sprinkle the cayenne pepper on top instead of using it in the curd and omit the garnish with the green leaves. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yoghurt 2 cups - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    salt - - - -
    cumin powder 1/2 teaspoon - - - -
    cayenne pepper 1/4 teaspoon ground deseeded chopped 1.431 0.2548 0.054000000000000006 0.0777
    oil 1/2 teaspoon 18.688 0.0 0.006 2.1222
    mustard seed 1/2 teaspoon 5.08 0.2809 0.2608 0.3624
    carrot 1 1/2 cups grated 78.72 18.3936 1.7856 0.4608
    coriander leaf 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104
    mint leaf - - - -

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



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