RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.7588
Energy (kCal)	261.656
Carbohydrates (g)	5.4039
Total fats (g)	27.6916
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3810
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.8259
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0354
Tocopherol, beta (mg)	0.0000
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)	3.1124
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0026
Proline (g)	0.0069
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0008
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.6220
Copper, Cu (mg)	0.1011
Maltose (g)	0.0000
Zinc, Zn (mg)	0.5256
Total lipid (fat) (g)	27.6916
Vitamin K (phylloquinone) (g)	2.5256
Cholesterol (mg)	65.5360
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	6.3800
Folate, total (g)	0.6000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	861.8640
Energy (kcal)	261.6560
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5881
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0018
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1350
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	1.5120
Lutein + zeaxanthin (g)	26.8800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0049
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)	38.4600
Fatty acids, total saturated 16:0 (g)	6.8072
Carbohydrate, by difference (g)	5.4039
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0054
Tyrosine (g)	0.0036
Potassium, K (mg)	171.9100
Fatty acids, total saturated 12:0 (g)	0.7161
Vitamin A, RAE (g)	218.8800
Serine (g)	0.0038
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0036
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)	2.5634
Histidine (g)	0.0020
Isoleucine (g)	0.0044
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.3820
Water (g)	0.9880
Fatty acids, total saturated 8:0 (g)	0.2847
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)	95.1280
Sodium, Na (mg)	12.3420
Iron, Fe (mg)	4.7976
Energy (kJ)	1094.5100
Ash (g)	0.7582
Caffeine (mg)	0.0000
Glycine (g)	0.0015
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.8489
Fatty acids, total polyunsaturated (g)	1.2299
Vitamin E (alpha-tocopherol) (mg)	0.9166
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0264
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.4890
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0056
Beta-sitosterol (mg)	0.0000
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)	0.0026
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)	0.0499
Folate, food (g)	0.6000
Fatty acids, total saturated 20:1 (g)	0.0127
Fatty acids, total monounsaturated (g)	8.8768
Stigmasterol (mg)	0.0000
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)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	7.1908
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	15.9941
Vitamin B-12 (g)	0.0026
Calcium, Ca (mg)	92.3340
Fatty acids, total saturated 10:0 (g)	0.6398
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0026
Glutamic acid (g)	0.0151
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	210.9440
Leucine (g)	0.0069
Folate, DFE (g)	0.6000
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)	2.7250
Tryptophan (g)	0.0010
Threonine (g)	0.0033
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.2950
Protein (g)	1.7588
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	7.8978
Betaine (mg)	0.0000
Phosphorus, P (mg)	51.1580
Tocopherol, gamma (mg)	0.0000

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. 1)Mix flour+salt+baking soda+oil altogether properly. | 2. 2)Add warm water to this mixture for making a soft dough. | 3. 3)Keep dough aside for few hours. | 4. 1)half boil potatoes. | 5. 2)take them out cut them into small pieces. | 6. 3)Pour oil in the kadai. | 7. 4)saute cumin seeds,corriander powder,garam masala,mirch powder5)put potato into this and allow it to fry for around 15-20 min6)After cook it properly add coriander leaves to it. | 8. Ready to fill. | 9. 1)make a small balls from dough and shape them into small puri /circle shapes. | 10. 2)Cut each circle in half. | 11. 3)Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed. | 12. 4)Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.5)Continue filling the rest of the samosas.6)Heat about 1-1/2 inch of the oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.7)Place the samosas in the frying pan a few at a time. | 13. After samosas are floating on top of the oil turn them slowly. 8)Fry the samosas until the samosas turn a light golden-brown color on all sides. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour			-	-	-	-
salt	1	pinch	-	-	-	-
baking soda			-	-	-	-
oil	2	tablespoons	224.25599999999997	0.0	0.0717	25.4669
potato	4		-	-	-	-
cumin seed	1	tablespoon	22.5	2.6544	1.0686	1.3362
garam masala	1	tablespoon	-	-	-	-
coriander powder	1	tablespoon	14.9	2.7495	0.6185	0.8885
red chili powder			-	-	-	-
oil	2	tablespoons	224.25599999999997	0.0	0.0717	25.4669
coriander leaf			-	-	-	-

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

Cooking in progress....

Samosa