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Fried Idlis

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.5321
Energy (kCal)365.5668
Carbohydrates (g)87.0381
Total fats (g)1.0631
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. First cut the idlis into finger size pieces. | 2. Deep fry these fingers to golden brown. Drain and keep aside. | 3. Heat 2-3 tbsp oil in a wok. | 4. Once it is hot add the onions which are sliced lengthwise. | 5. Fry them till transparent. | 6. Now add the tomatoes which are sliced slightly but thick lengthwise. | 7. Toss for a minute then add capsicum sliced lengthwise; stir for a minute on a very flame. | 8. Now mix in chilli powder, haldi, coriander powder and garam masala. Fry for a minute.Add half of the chopped coriander, the fried fingers, salt. Keep tossing it over high flame for a minute then add the tomato juice mix well. | 9. Toss for a minute more. Remove from flame and transfer to a serving plate. | 10. Serve this hot garnished with remaining coriander, lemon wedges and slit green chillies. | 11. The kashmiri chilli powder is added so as to give the dish a nice red color. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    indian rice cake 6 steamed - - - -
    onion 2 128.0 29.888 3.52 0.32
    tomato 1 32.76 7.0798 1.6016 0.364
    capsicum 1 - - - -
    garlic clove 2 - - - -
    kashmiri chili powder 2 teaspoons - - - -
    coriander powder 1 teaspoon 5.364 0.9898 0.2227 0.3199
    garam masala 1 teaspoon - - - -
    turmeric 1/2 teaspoon 4.68 1.0071 0.1452 0.0488
    salt 1 teaspoon - - - -
    coriander 2 tablespoons 0.46 0.0734 0.0426 0.0104
    lime wedge 2 - - - -
    green chilies 2 194.3028 48.0 0.0 0.0

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



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