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CORN CAPSICUM CURRY

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.3195
Energy (kCal)485.792
Carbohydrates (g)105.7817
Total fats (g)4.3866
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak corn kernels in warm water for 15 minutes and keep aside. | 2. Heat oil in a pan and add cumin seeds and ginger garlic paste. Now add finely chopped onions and saute it. Add black pepper and tomato puree and let it simmer for 10 minutes . Now add remaining tomatoes and chilly pwder, turmeric powder and coriander powder and mix it well. When the paste thickens, add chopped bell peppers . Add little water if it turns very dry. Now add corn kernels and salt and saute for 10 minute. | 3. Serve with Paratha or chapati or rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn kernel 1 cup 184.71 36.4767 5.1042 2.0022
    tomato puree 2 cups 190.0 44.9 8.25 1.05
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    tomato 1 cup chopped 26.82 5.7961 1.3112 0.298
    bell pepper 1 cup chopped - - - -
    chili paste ginger 2 teaspoons - - - -
    black pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    red chili pepper 1 teaspoon 1.25 0.2753 0.0584 0.0138
    turmeric powder 1 teaspoon - - - -
    coriander powder 1 teaspoon 5.364 0.9898 0.2227 0.3199
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677

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



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