RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.2823
Energy (kCal)	25.2715
Carbohydrates (g)	3.786
Total fats (g)	0.956
Fatty acids, total saturated 20:0 (g)	0.0043
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0417
Fatty acids, total polyunsaturated 17:1 (g)	0.0025
Fatty acids, total trans-monoenoic (g)	0.0008
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0008
Riboflavin (mg)	0.0219
Tocopherol, beta (mg)	0.0001
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0064
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0085
Tocopherol, delta (mg)	0.0081
Arginine (g)	0.0739
Proline (g)	0.0583
Fatty acids, total polyunsaturated 18:1 t (g)	0.0008
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0345
Adjusted Protein (g)	0.0000
Cystine (g)	0.0160
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.4296
Copper, Cu (mg)	0.0741
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2973
Total lipid (fat) (g)	0.9560
Vitamin K (phylloquinone) (g)	6.5137
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0936
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	4.8840
Folate, total (g)	4.6445
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	152.9805
Energy (kcal)	25.2715
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0032
Fatty acids, total saturated 14:1 (g)	0.0023
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0135
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1911
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0018
Vitamin C, total ascorbic acid (mg)	1.0783
Lutein + zeaxanthin (g)	27.6840
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0469
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)	17.3615
Fatty acids, total saturated 16:0 (g)	0.0266
Carbohydrate, by difference (g)	3.7860
Vitamin D (IU)	0.0000
Fructose (g)	0.0070
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1066
Tyrosine (g)	0.0274
Potassium, K (mg)	105.4495
Fatty acids, total saturated 12:0 (g)	0.0010
Vitamin A, RAE (g)	7.6555
Serine (g)	0.0352
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0407
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0010
Fatty acids, total saturated 22:0 (g)	0.0017
Fatty acids, total saturated 14:0 (g)	0.0065
Histidine (g)	0.0240
Isoleucine (g)	0.0428
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2154
Water (g)	4.0157
Fatty acids, total saturated 8:0 (g)	0.0001
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0025
Carotene, beta (g)	86.7810
Sodium, Na (mg)	4.8865
Iron, Fe (mg)	2.6697
Energy (kJ)	105.6760
Ash (g)	0.4102
Caffeine (mg)	0.0000
Glycine (g)	0.0480
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0012
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1382
Fatty acids, total polyunsaturated (g)	0.1836
Vitamin E (alpha-tocopherol) (mg)	0.2073
Sucrose (g)	0.0726
Vitamin B-6 (mg)	0.0343
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0564
Beta-sitosterol (mg)	0.0400
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)	0.0401
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)	0.0269
Folate, food (g)	4.6445
Fatty acids, total saturated 20:1 (g)	0.0422
Fatty acids, total monounsaturated (g)	0.4906
Stigmasterol (mg)	0.0600
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)	0.0050
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	3.0563
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1012
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	26.6545
Fatty acids, total saturated 10:0 (g)	0.0129
Galactose (g)	0.0020
Tocotrienol, gamma (mg)	0.0015
Alanine (g)	0.0361
Glutamic acid (g)	0.1467
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.7200
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0670
Folate, DFE (g)	4.6445
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)	1.2771
Tryptophan (g)	0.0126
Threonine (g)	0.0306
Fatty acids, total polyunsaturated 18:1 c (g)	0.0011
Manganese, Mn (mg)	0.4165
Protein (g)	1.2823
Cryptoxanthin, beta (g)	4.0400
Fatty acids, total saturated 18:1 undifferentiated (g)	0.3402
Betaine (mg)	0.1645
Phosphorus, P (mg)	29.7405
Tocopherol, gamma (mg)	0.2090

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. Heat the oil in a deep pan. | 2. Drop in all seeds at once. | 3. Cover till they stop spluttering Add the cauliflower Stir gently to coat with the tempered oil. | 4. Cook 5 minutes Add the salt, chilli powder and turmeric. | 5. Traditionally this dish uses a lot of turmeric I have toned it down to 1/2 tsp you can do so further. | 6. Cover and cook till the vegetable is half done. | 7. Add the garlic and cover and cook till 3/4ths done. | 8. Add the ginger and stir. | 9. Then add the curd and cook till fully tender. | 10. (I like it a little crunchy but traditionally the vegetable is tenderised totally) Garnish with the cilantro before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	4 -5	tablespoons		0.0	0.0	0.0	0.0
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
fenugreek seed	1/2	teaspoon		5.9755	1.0795	0.4255	0.1186
mustard seed	1/2	teaspoon		5.08	0.2809	0.2608	0.3624
anise seed	1/2	teaspoon		3.5385	0.5252	0.1848	0.16699999999999998
nigella seed	1/2	teaspoon		-	-	-	-
cauliflower	1		washed cut	-	-	-	-
salt				-	-	-	-
red chili powder				-	-	-	-
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
garlic	5 -6	cloves		0.0	0.0	0.0	0.0
ginger	1	teaspoon	ground sliced	1.6	0.3554	0.0364	0.015
yoghurt	3	tablespoons		-	-	-	-
cilantro leaf	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

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

Cooking in progress....

Cauliflower with Five Spices