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Fresh Broccoli Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.4815
Energy (kCal)344.259
Carbohydrates (g)0.929
Total fats (g)38.668
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash the broccoli and separate it into florets. | 2. Steam until just tender. | 3. In a large frying pan put the oil, mustard seeds, urad dal (split white), cumin seeds and dried red chili pieces. | 4. Heat over high heat until the mustard seeds have started to pop AND the urad dal is a light brown color. | 5. Immediately reduce heat to low. | 6. Add the steamed broccoli and stir to blend. | 7. Add salt to taste. | 8. Turn off heat. | 9. Garnish with the roasted cashew nuts. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    broccoli floret 4 -5 - - - -
    oil 3 tablespoons 336.384 0.0 0.1075 38.2003
    black mustard seed 2 teaspoons - - - -
    urad dal 2 teaspoons - - - -
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    red chilies 7 - - - -
    salt - - - -
    cashew nut 1/4 cup roasted - - - -

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



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