RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.1398
Energy (kCal)	1005.6855
Carbohydrates (g)	205.9254
Total fats (g)	20.2502
Fatty acids, total saturated 20:0 (g)	0.0050
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1874
Fatty acids, total polyunsaturated 17:1 (g)	0.0004
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0017
Fatty acids, total saturated 4:0 (g)	0.0057
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0261
Tocopherol, beta (mg)	0.3991
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0004
Fatty acids, total saturated 18:0 (g)	0.4296
Tocopherol, delta (mg)	0.0107
Arginine (g)	0.1547
Proline (g)	0.1552
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	1.2760
Glucose (dextrose) (g)	0.0163
Adjusted Protein (g)	0.0000
Cystine (g)	0.0261
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.3568
Copper, Cu (mg)	0.2012
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8122
Total lipid (fat) (g)	20.2502
Vitamin K (phylloquinone) (g)	6.5443
Cholesterol (mg)	2.1887
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0008
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0120
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	51.9885
Folate, total (g)	10.6479
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	13.5533
Energy (kcal)	1005.6855
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0943
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0363
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0004
Sugars, total (g)	200.6801
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0066
Vitamin C, total ascorbic acid (mg)	1.0245
Lutein + zeaxanthin (g)	1.2953
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0004
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0860
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)	43.8361
Fatty acids, total saturated 16:0 (g)	1.4262
Carbohydrate, by difference (g)	205.9254
Vitamin D (IU)	0.1787
Fructose (g)	0.0128
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1744
Tyrosine (g)	0.0511
Potassium, K (mg)	176.0846
Fatty acids, total saturated 12:0 (g)	0.0039
Vitamin A, RAE (g)	1.0689
Serine (g)	0.0728
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0670
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0022
Fatty acids, total saturated 22:0 (g)	0.0092
Fatty acids, total saturated 14:0 (g)	0.0201
Histidine (g)	0.0389
Isoleucine (g)	0.0687
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.3925
Water (g)	357.7146
Fatty acids, total saturated 8:0 (g)	0.0012
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	0.9518
Sodium, Na (mg)	64.5561
Iron, Fe (mg)	2.7212
Energy (kJ)	4209.0936
Ash (g)	1.3392
Caffeine (mg)	0.0000
Glycine (g)	0.0839
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	5.6783
Fatty acids, total polyunsaturated (g)	5.8711
Vitamin E (alpha-tocopherol) (mg)	6.6091
Sucrose (g)	200.5382
Vitamin B-6 (mg)	0.0768
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0037
Vitamin D (D2 + D3) (g)	0.0045
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0688
Beta-sitosterol (mg)	4.7960
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)	0.0735
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)	0.0936
Folate, food (g)	10.6479
Fatty acids, total saturated 20:1 (g)	0.0112
Fatty acids, total monounsaturated (g)	11.3015
Stigmasterol (mg)	0.3080
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)	0.0006
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	2.9458
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.9386
Vitamin B-12 (g)	0.0054
Calcium, Ca (mg)	151.7582
Fatty acids, total saturated 10:0 (g)	0.0029
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0057
Alanine (g)	0.0690
Glutamic acid (g)	0.3496
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0447
Vitamin E, added (mg)	0.0000
Retinol (g)	0.4467
Leucine (g)	0.1058
Folate, DFE (g)	10.6479
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)	1.8743
Tryptophan (g)	0.0181
Threonine (g)	0.0569
Fatty acids, total polyunsaturated 18:1 c (g)	0.2580
Manganese, Mn (mg)	0.8011
Protein (g)	2.1398
Cryptoxanthin, beta (g)	0.0447
Fatty acids, total saturated 18:1 undifferentiated (g)	11.2035
Betaine (mg)	1.0574
Phosphorus, P (mg)	76.9563
Tocopherol, gamma (mg)	0.3987

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. Soak sugar in 1/2 litre of the water used. Set aside. | 2. Soak remaining ingredients in 2 cups of remaining water. Set aside. | 3. Allow all soaked items to stand for at least 2 hours. | 4. Grind all soaked ingredients to a very fine paste. (not sugar) in a processor or blender. | 5. Place a double layer of cheesecloth or a coffee filter over/in a strainer and set over a large container/pitcher. | 6. Press through muslin with the back of a spoon, extracting as much liquid as possible. | 7. Add remaining water, a little at a time to extract more of the nut liquid. | 8. Pour back some of the extract and press, repress. Do this a number of times to extract as much flavour out of the nut paste as possible. | 9. Mix well. Chill for atleast 2 hours before serving. You may need to give the drink a stir before pouring. | 10. To serve, sprinkle some rose petals over each serving (optional). | 11. Note: Do not discard the nut paste - it is excellent used in making korma-type curries. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1 1/2	1/2		0.0	0.0	0.0	0.0
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
almond	1	tablespoon		120.22399999999999	0.0	0.0	13.6
sunflower seed	1	tablespoon	raw hulled	16.79	0.575	0.5974	1.4795
poppy seed	1/2	tablespoon		23.1	1.2377	0.7916	1.8286
anise seed	1/2	tablespoon		11.2895	1.6757	0.5896	0.5326
cardamom	1/2	teaspoon	ground	3.11	0.6847	0.1076	0.067
rose water	1	teaspoon		0.0	0.0	0.0	0.0
peppercorn	1	teaspoon		25.191999999999997	0.1563	0.0536	2.7425
rose petal	1/4	cup		-	-	-	-

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

Cooking in progress....

Thandai (Indian Almond Drink)