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Vegetable Jhalfrazie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.0033
Energy (kCal)950.4035
Carbohydrates (g)223.451
Total fats (g)2.4024
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop onions, tomatoes, green chillies ginger and coriander. | 2. Heat ghee and fry onions until golden. Add tomatoes, chillies and ginger and fry at least two minutes. | 3. Add ketchup, vegetables, spring onions, chilli powder, sugar and salt to taste. | 4. Cook 5 - 10 minutes and serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable 3 cups boiled mixed 327.18 74.214 13.167 0.7979999999999999
    onion 2 128.0 29.888 3.52 0.32
    spring onion 3 - - - -
    tomato 2 80.4198 17.3796 3.9316 0.8936
    green chilies 4 388.6057 96.0 0.0 0.0
    ginger 1/2 inch - - - -
    coriander 1 tablespoon 0.23 0.0367 0.0213 0.0052
    ketchup 1/2 cup - - - -
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    ghee 3 tablespoons - - - -

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



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