Cashew and Coconut Bhaji
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 85.8471 |
| Energy (kCal) | 3143.2627 |
| Carbohydrates (g) | 182.9875 |
| Total fats (g) | 250.4173 |
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Cuisine
Asian >> Indian Subcontinent >> Indian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Place the cashew nuts in a large bowl, cover with water, and soak 8 hours or overnight, then drain. | 2. Place all the ingredients for the Goan five-spice mix in a clean coffee grinder, and grind until smooth. | 3. Reserve one teaspoon and store the remainder in a tightly lidded jar for future use. | 4. Heat the oil in a large heavy-based pan over medium-high heat. | 5. Add the mustard seeds, and as soon as they splutter and pop add the cumin, urad dal and red chilies. | 6. Saute stirring until the chilies darken, and the dal starts to color, around 10 to 15 seconds. | 7. Add the cashew nuts and salt, and cook for a minute or two. | 8. Next add the turmeric, stir, then toss in 1/2 cup water. | 9. Bring to the boil, then immediately lower the heat to low, cover pan and allow to simmer gently for 15 minutes. | 10. Check after 10 minutes, and if the water has evaporated add a splash more. | 11. After 15 minutes, remove the cover and add the coconut, green chilies and the 1 teaspoon of Goan five-spice mix. | 12. Mix well, heat briefly, and serve garnished with cilantro. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| cashew nut | 1 | lb | raw | 2508.4137 | 136.9422 | 82.6461 | 198.9041 |
| vegetable oil | 2 | tablespoons | 234.46400000000003 | 0.0 | 0.0 | 27.2 | |
| brown mustard seed | 1 | teaspoon | - | - | - | - | |
| cumin seed | 1 | teaspoon | 7.875 | 0.929 | 0.374 | 0.4677 | |
| urad dal | 1 | teaspoon | - | - | - | - | |
| hot red chilies | 2 -3 | pieces | - | - | - | - | |
| salt | 1 | teaspoon | - | - | - | - | |
| turmeric | 1/2 | teaspoon | ground | 4.68 | 1.0071 | 0.1452 | 0.0488 |
| water | 1/2 | cup | 0.0 | 0.0 | 0.0 | 0.0 | |
| coconut | 1 | cup | grated | 387.6 | 44.0725 | 2.6605 | 23.7915 |
| hot green chili pepper | 2 | - | - | - | - | ||
| cilantro | 1 | tablespoon | chopped | 0.23 | 0.0367 | 0.0213 | 0.0052 |
| green cardamom pod | 10 | - | - | - | - | ||
| clove | 14 | cloves | - | - | - | - | |
| cinnamon | 1 | teaspoon | - | - | - | - | |
| cumin seed | 1 1/2 | 1/2 | 7.875 | 0.929 | 0.374 | 0.4677 | |
| black peppercorn | 1 | teaspoon | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.