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Cabbage-Potato Fry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)29.4858
Energy (kCal)967.7776
Carbohydrates (g)138.3776
Total fats (g)45.0106
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil over medium heat. Fry cumin seeds and mustard seeds until they pop. Add curry leaves and green chiles and fry for another 1 minute. | 2. Add peas, jicama, and potato. Cook for 3 minutes. Add shredded cabbage, turmeric, and salt. Mix well. Cover and cook on low heat for about 15-20 minutes (stirring every 5 minutes), or until vegetables are soft. You can add a drizzle of water to keep vegetables from drying. Eat as is or serve as a side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cabbage 3 cups shredded 66.75 15.485999999999999 3.4176 0.267
    red potato 1 peeled chopped - - - -
    pea 1/2 cup 20.58 3.6995 1.3719999999999999 0.098
    jicama 1 cup chopped 45.6 10.584000000000001 0.8640000000000001 0.10800000000000001
    green chilies 5 chopped 449.7751 106.3718 22.4888 2.2489
    curry leaf 10 -11 - - - -
    turmeric powder 1/2 tablespoon - - - -
    cumin seed 1 1/2 1/2 11.8125 1.3936 0.561 0.7015
    mustard seed 1 1/2 1/2 15.24 0.8427 0.7824 1.0872
    salt 1/2 teaspoon - - - -
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5

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



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