RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.8149
Energy (kCal)	18.122
Carbohydrates (g)	2.7205
Total fats (g)	0.544
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0134
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0112
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0338
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.7575
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)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0555
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0396
Proline (g)	0.0570
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0049
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.0106
Copper, Cu (mg)	0.0503
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1211
Total lipid (fat) (g)	0.5440
Vitamin K (phylloquinone) (g)	10.4466
Cholesterol (mg)	1.5000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.1500
Phytosterols (mg)	0.6000
Folate, total (g)	4.4740
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	74.4020
Energy (kcal)	18.1220
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0008
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0161
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.9700
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	2.0136
Lutein + zeaxanthin (g)	57.2980
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0460
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)	12.0300
Fatty acids, total saturated 16:0 (g)	0.1330
Carbohydrate, by difference (g)	2.7205
Vitamin D (IU)	0.3000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0709
Tyrosine (g)	0.0296
Potassium, K (mg)	61.4280
Fatty acids, total saturated 12:0 (g)	0.0132
Vitamin A, RAE (g)	9.4000
Serine (g)	0.0397
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0344
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0453
Histidine (g)	0.0202
Isoleucine (g)	0.0364
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0892
Water (g)	377.9357
Fatty acids, total saturated 8:0 (g)	0.0115
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)	31.0900
Sodium, Na (mg)	15.3560
Iron, Fe (mg)	0.1501
Energy (kJ)	75.9140
Ash (g)	0.4626
Caffeine (mg)	0.0000
Glycine (g)	0.0211
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)	0.0327
Fatty acids, total polyunsaturated (g)	0.0461
Vitamin E (alpha-tocopherol) (mg)	0.0506
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0494
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0112
Vitamin D (D2 + D3) (g)	0.0150
Vitamin D3 (cholecalciferol) (g)	0.0150
Lysine (g)	0.0540
Beta-sitosterol (mg)	0.0000
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)	0.0846
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)	0.0163
Folate, food (g)	4.4740
Fatty acids, total saturated 20:1 (g)	0.0003
Fatty acids, total monounsaturated (g)	0.1297
Stigmasterol (mg)	0.0000
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)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	4.2316
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.2920
Vitamin B-12 (g)	0.0675
Calcium, Ca (mg)	61.8080
Fatty acids, total saturated 10:0 (g)	0.0113
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0250
Glutamic acid (g)	0.1541
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	6.7500
Leucine (g)	0.0618
Folate, DFE (g)	4.4740
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)	0.2688
Tryptophan (g)	0.0093
Threonine (g)	0.0295
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0646
Protein (g)	0.8149
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1283
Betaine (mg)	0.0900
Phosphorus, P (mg)	20.0940
Tocopherol, gamma (mg)	0.0000

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. Add milk to water in a pot and mix well. | 2. Add the cauliflower florettes to the pot and boil for 3-4 minutes. | 3. Remove from pot, drain and pat dry on a clean cloth. | 4. In a bowl, prepare a batter out of 1/4 cup flour, 2 tbsps. cornflour, 1/4 teaspoons chopped ginger, 1/4 teaspoons chopped garlic, salt to taste and red chilli powder. | 5. Dip the florettes in the batter, one by one. | 6. Heat oil in a wok. | 7. Deep fry the cauliflower florettes in hot oil. | 8. Drain on clean kitchen paper towels and keep aside. | 9. Pour the remaining oil in a pot. | 10. Add the ginger, garlic and crushed red chilli. Stir-fry for a minute. | 11. Add salt to taste and spring onions. Stir-fry for a minute. | 12. Stir in 1 1/2 cups water and bring to a boil. | 13. In a bowl, add 1 tablespoons cornflour to 1/4 cup water and mix well. | 14. Gradually, add this cornflour-water mixture to the gravy and stir continuously till it resumes boiling. | 15. Boil till the gravy becomes transparent. | 16. Add the cornflour florettes and soya sauce to taste. | 17. Boil for 2 more minutes. | 18. Remove from heat. | 19. Serve hot with Veg noodles or Veg fried rice. | 20. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	1		washed chopped	-	-	-	-
spring onion	1		washed chopped	1.6	0.36700000000000005	0.0915	0.0095
ginger	2	teaspoons	peeled washed chopped	3.2	0.7108	0.0728	0.03
garlic	1	teaspoon	peeled washed chopped	4.172	0.9257	0.1781	0.013999999999999999
plain flour	1/4	cup		-	-	-	-
cornflour	3	tablespoons		-	-	-	-
red chili powder	1/4	teaspoon		-	-	-	-
red chilies	2			-	-	-	-
cooking oil	3	tablespoons		-	-	-	-
water	1 1/2	cups		0.0	0.0	0.0	0.0
milk	1	tablespoon		9.15	0.7170000000000001	0.4725	0.4905
salt				-	-	-	-

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

Cooking in progress....

Charishma's Cauliflower Manchurian