RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.1859
Energy (kCal)	534.9311
Carbohydrates (g)	15.4197
Total fats (g)	53.1587
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3796
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)	0.8357
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0590
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)	3.5875
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1796
Proline (g)	0.0681
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.1520
Adjusted Protein (g)	0.0000
Cystine (g)	0.0105
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.0246
Copper, Cu (mg)	0.0636
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3348
Total lipid (fat) (g)	53.1587
Vitamin K (phylloquinone) (g)	4.7660
Cholesterol (mg)	66.8631
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)	96.3520
Folate, total (g)	31.1146
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	798.9702
Energy (kcal)	534.9311
Fatty acids, total saturated 16:1 undifferentiated (g)	0.7408
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0154
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	7.2597
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0640
Vitamin C, total ascorbic acid (mg)	11.8910
Lutein + zeaxanthin (g)	6.4000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0678
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)	17.2250
Fatty acids, total saturated 16:0 (g)	8.6113
Carbohydrate, by difference (g)	15.4197
Vitamin D (IU)	0.2042
Fructose (g)	2.0640
Fluoride, F (g)	2.9850
Aspartic acid (g)	0.1791
Tyrosine (g)	0.0439
Potassium, K (mg)	250.7029
Fatty acids, total saturated 12:0 (g)	0.7263
Vitamin A, RAE (g)	217.7962
Serine (g)	0.0593
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0629
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)	2.6027
Histidine (g)	0.0332
Isoleucine (g)	0.0461
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1941
Water (g)	151.6105
Fatty acids, total saturated 8:0 (g)	0.2890
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)	51.5184
Sodium, Na (mg)	11.6078
Iron, Fe (mg)	0.3411
Energy (kJ)	2236.2034
Ash (g)	0.6335
Caffeine (mg)	0.0000
Glycine (g)	0.0501
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)	5.3354
Fatty acids, total polyunsaturated (g)	5.7151
Vitamin E (alpha-tocopherol) (mg)	11.4173
Sucrose (g)	1.5840
Vitamin B-6 (mg)	0.1956
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.4957
Vitamin D (D2 + D3) (g)	0.0102
Vitamin D3 (cholecalciferol) (g)	0.0102
Lysine (g)	0.0997
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)	0.2391
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)	0.0769
Folate, food (g)	31.1146
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	26.4802
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)	17.1293
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	18.3641
Vitamin B-12 (g)	0.0404
Calcium, Ca (mg)	50.1761
Fatty acids, total saturated 10:0 (g)	0.6482
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0513
Glutamic acid (g)	0.4972
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)	213.7002
Leucine (g)	0.0826
Folate, DFE (g)	31.1146
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)	2.7200
Tryptophan (g)	0.0254
Threonine (g)	0.0514
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.2068
Protein (g)	2.1859
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	25.3801
Betaine (mg)	0.1600
Phosphorus, P (mg)	56.8659
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. Fry onions in oil until golden brown. | 2. Prepare a paste of these onions. | 3. Keep aside. | 4. Soak almonds, cashews and poppy seeds in water prior to making this dish. | 5. Soak for 1 hour. | 6. Grind these well to prepare a paste. | 7. Now heat oil in a pan. | 8. Add ginger-garlic paste. | 9. Add cashews-almonds-poppy seeds paste. | 10. Add onion paste. | 11. Add yogurt. | 12. Mix well. | 13. Add salt, red chilli powder and turmeric powder. | 14. Mix well. | 15. Add mushrooms (Each mushroom should be chopped into 4 pieces). | 16. Mix all well. | 17. Put into a serving plate. | 18. Garnish with cilantro and serve immediately with rotis/phulkas/naan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mushroom	2	cups	blanched chopped	-	-	-	-
almond	2	tablespoons	cashews	240.44799999999998	0.0	0.0	27.2
onion	1		sliced	64.0	14.944	1.76	0.16
ginger garlic paste	1/2	teaspoon		-	-	-	-
red chili powder	1/2	teaspoon		-	-	-	-
turmeric powder	1/4	teaspoon		-	-	-	-
cilantro				-	-	-	-
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
yogurt	2	teaspoons		6.2271	0.4757	0.3542	0.3318
salt				-	-	-	-

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

Cooking in progress....

Tava(Pan) Mushrooms