RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.3465
Energy (kCal)	146.712
Carbohydrates (g)	0.4334
Total fats (g)	13.2544
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1475
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.2773
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2321
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	1.4343
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4109
Proline (g)	0.2583
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.1363
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.3680
Copper, Cu (mg)	0.0406
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6559
Total lipid (fat) (g)	13.2544
Vitamin K (phylloquinone) (g)	7.0839
Cholesterol (mg)	207.8453
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.1000
Folate, total (g)	24.7400
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	666.8480
Energy (kcal)	146.7120
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2906
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1906
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.2024
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.5400
Lutein + zeaxanthin (g)	268.8000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4306
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)	6.5200
Fatty acids, total saturated 16:0 (g)	3.3485
Carbohydrate, by difference (g)	0.4334
Vitamin D (IU)	41.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.6663
Tyrosine (g)	0.2507
Potassium, K (mg)	79.8467
Fatty acids, total saturated 12:0 (g)	0.2383
Vitamin A, RAE (g)	158.4200
Serine (g)	0.4868
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3412
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.8703
Histidine (g)	0.1552
Isoleucine (g)	0.3370
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.0601
Water (g)	39.9397
Fatty acids, total saturated 8:0 (g)	0.0969
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	95.0693
Sodium, Na (mg)	72.0907
Iron, Fe (mg)	0.9104
Energy (kJ)	614.1467
Ash (g)	0.5594
Caffeine (mg)	0.0000
Glycine (g)	0.2165
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	0.9700
Fatty acids, total polyunsaturated (g)	1.2715
Vitamin E (alpha-tocopherol) (mg)	0.8139
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0881
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1630
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.4579
Beta-sitosterol (mg)	0.0400
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.7788
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0214
Folate, food (g)	24.7400
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	4.2863
Stigmasterol (mg)	0.0600
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	149.0589
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	6.8475
Vitamin B-12 (g)	0.4459
Calcium, Ca (mg)	29.6813
Fatty acids, total saturated 10:0 (g)	0.2159
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3684
Glutamic acid (g)	0.8415
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.7200
Vitamin E, added (mg)	0.0000
Retinol (g)	150.3147
Leucine (g)	0.5453
Folate, DFE (g)	24.7400
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	0.0560
Tryptophan (g)	0.0838
Threonine (g)	0.2791
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.0225
Protein (g)	6.3465
Cryptoxanthin, beta (g)	8.5400
Fatty acids, total saturated 18:1 undifferentiated (g)	3.8466
Betaine (mg)	0.1500
Phosphorus, P (mg)	100.2160
Tocopherol, gamma (mg)	0.2500

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. FOR THE STUFFING: Hold each piece of corn on the cob vertically. | 2. Then, carefully running the knife from top to bottom in long single strokes, scrape out the corn kernels. | 3. Heat oil in a pan. | 4. Add onion and stir-fry till it is transparent. | 5. Add corn, the crumbled bread slice, red chilli powder and salt. | 6. Stir-fry until it is lightly golden in colour. | 7. Add white pepper powder, corriander and mint leaves. | 8. Now prepare the cutlet. | 9. FOR THE CUTLET: Mash the boiled potatoes in a bowl. | 10. Add crumbled bread, salt and red chilli powder to it. | 11. Mix well. | 12. Gently with your palms, knead this mixture. | 13. Divide into equal portions the size of cutlets. | 14. Flatten each portion on the palm of your hand. | 15. Place some of the prepared mixture on one portion. | 16. Close with another flattened piece of mashed potato mixture. | 17. Close the edges all around and shape into the desired cutlet shape. | 18. Heat oil in a wok. | 19. Dip each cutlet first in the beaten egg and then in the Knorr mix. | 20. Deep fry all the cutlets. | 21. Serve hot with ketchup or chutney. | 22. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	2	teaspoons		74.752	0.0	0.0239	8.488999999999999
corn cob	2			-	-	-	-
spring onion	1		washed chopped	-	-	-	-
bread	1	slice	crumbled	-	-	-	-
red chili powder	1/2	teaspoon		-	-	-	-
white pepper powder	1/4	teaspoon		-	-	-	-
salt				-	-	-	-
coriander leaf	2	tablespoons	washed chopped	0.46	0.0734	0.0426	0.0104
mint leaf	1	teaspoon	washed chopped	-	-	-	-
potato	4		washed peeled boiled	-	-	-	-
bread	1	slice	crumbled	-	-	-	-
salt				-	-	-	-
red chili powder				-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
oil				74.752	0.0	0.0239	8.488999999999999
knorr coating mix	1	packet		-	-	-	-

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

Cooking in progress....

Corn and Coriander Cutlets