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Indian Red Gun Powder (Molaha Podi)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.343
Energy (kCal)210.0773
Carbohydrates (g)7.857
Total fats (g)18.9333
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the 1 t oil in a wok or heavy skillet over medium heat for 3 minutes. | 2. Add the urad and channa dal and chiles. | 3. Fry stirring constantly until the beans begin to turn color, about 3 minutes. | 4. Stir in the asafetida and sesame seeds. | 5. Continue frying until the contents of the pan are nicely browned and smell roasted, about 3 minutes. | 6. Turn off the heat, transfer mixture to a plate and cool completely. | 7. Blend in the sugar and salt. | 8. Grind the mixture to a powder using a coffee grinder (my preferred method), or a large mortar and pestle or spice mill. | 9. The powder should be neither course, nor as fine as flour; it should have a grainy texture. | 10. This mixture stays fresh indefinitely if stored in an airtight container in a cool place. | 11. Optionally, just before serving, blend a little oil into as much powder as you might use to make a sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 1 teaspoon 39.0773 0.0 0.0 4.5333
    channa dal 2 tablespoons - - - -
    urad dal 2 tablespoons - - - -
    red chile 15 - - - -
    asafoetida powder 1/2 teaspoon - - - -
    sesame seed 2 tablespoons 171.0 7.857 5.343 14.4
    salt 1/2 teaspoon - - - -
    palm sugar 1 1/2 1/2 - - - -

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



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