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Hot Potatoes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.1605
Energy (kCal)966.1946
Carbohydrates (g)2.1997
Total fats (g)108.7923
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Divide (cut) each potato in four pieces. | 2. Heat the oil a little in a casserole. | 3. Add in garlic, cumin seeds and mustard seeds. Fry till garlic turn golden. | 4. Lower the flame to a very gentle. | 5. Now add chili powder, coriander powder, chat masala and salt. Mix it well. | 6. Add in the tamarind paste and water. Let it be a little thick like sauce. | 7. Put in the potato pieces. Make sure that they retain their shape and do not brake while mixing with the paste (sauce). | 8. Finally garnish with chopped coriander leaves. | 9. OPTIONAL: | 10. 6-8 Curry leaves can be added with garlic gloves in the first step for additional aroma. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 4 boiled - - - -
    garlic clove 6 -8 - - - -
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    mustard seed 1/2 teaspoon 5.08 0.2809 0.2608 0.3624
    red chili powder 2 -3 teaspoons - - - -
    coriander powder 1 teaspoon 5.364 0.9898 0.2227 0.3199
    chat masala 1 teaspoon - - - -
    salt 1/2 - 3/4 teaspoon - - - -
    tamarind paste 4 tablespoons - - - -
    water 100 0.0 0.0 0.0 0.0
    oil 125 ml 947.8756 0.0 0.303 107.6423
    coriander leaf 2 -3 tablespoons chopped 0.0 0.0 0.0 0.0

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



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