Photo: Mockup Graphics
Estimated Nutrition (whole recipe, rough)
209
Calories
10g
Protein
9g
Fat
25g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 teaspoon cumin seed
- 10 grams fresh mint , chopped
- 15 grams fresh coriander leaves , chopped
- 2 cm fresh ginger root, chopped
- 2 fresh green chile peppers , chopped
- 3 deciliters natural (plain) yoghurt
- 3 deciliters cultured buttermilk
- 1 pinch of salt
- 1 onion , chopped
Directions
1
Add cumin seed to a skillet over medium heat, and toast until fragrant. Don't let burn.
2
Grind the toasted cumin seeds with a mortar .
3
Grind the mint, coriander leaves, ginger, and chili peppers into a paste.
4
Add the yoghurt, buttermilk and salt and make sure everything gets mixed up well.
5
Add the onion and the ground cumin.
Recipe sourced from
wikibooks