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Bird Flu Curry Powder

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.8933
Energy (kCal)27.399
Carbohydrates (g)4.592
Total fats (g)1.1142
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Deseed and remove stems from the chilies. | 2. In a heavy frying pan or wok, dry-fry the first six ingredients until they give off a rich aroma. Remember to stir and shake the pan frequently until the spices are done. | 3. Allow to cool and then grind in a grinder. Stir in the nutmeg, star anise and turmeric. | 4. Use immediately or store in an airtight jar away from light for no more than one month. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red chilies 2 - - - -
    clove 6 cloves - - - -
    cinnamon 1 - - - -
    coriander seed 1 teaspoon 5.364 0.9898 0.2227 0.3199
    fennel seed 1 teaspoon 6.9 1.0458 0.316 0.2974
    szechuan peppercorn 2 teaspoons - - - -
    nutmeg 1/2 teaspoon grated 5.775 0.5422 0.0642 0.3994
    star anise 1/2 teaspoon grated - - - -
    turmeric 1 teaspoon ground 9.36 2.0142 0.2904 0.0975

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



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