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Yogurt Salad With Scorched Chile

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)27.7118
Energy (kCal)516.9496
Carbohydrates (g)49.8682
Total fats (g)24.2717
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Shred first three ingredients finely. | 2. Boil peas. | 3. Keep aside. | 4. Chop cucumber, onion and tomato finely. | 5. Beat yogurt till smooth, adding salt, chilli paste and sugar. | 6. Skewer capsicum. | 7. Hold briefly on gas flame. | 8. Turn frequently, so that it is roasted all around. | 9. Let cool and remove skin. | 10. Chop capsicum. | 11. Add all the prepared vegetables to the spiced yogurt and mix lightly. | 12. Serve chilled. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cabbage 1/4 - - - -
    carrot 1 20.5 4.79 0.465 0.12
    bean 3 -4 0.0 0.0 0.0 0.0
    pea 1 tablespoon 2.5725 0.4624 0.1715 0.0122
    cucumber 1 - - - -
    onion 1 28.0 6.537999999999999 0.77 0.07
    tomato 1 16.38 3.5399 0.8008 0.182
    red capsicum 1 - - - -
    milk yogurt 3 cups skim 448.35 34.251 25.5045 23.8875
    salt - - - -
    green chili paste 1/8 teaspoon - - - -
    sugar 1 pinch 1.1471 0.2869 0.0 0.0

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



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