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Pullus Tandoori cum Aloo Gobi

Pullus Tandoori cum Aloo Gobi
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Notitia nutritionis

Per portionem 420g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 560 kcal
28% DV
Adeps totalis 28.0g
43% DV
Adeps monoinsaturatus12.0g
Adeps polyinsaturatus6.0g
Adeps saturatus7.0g
Carbohydrata totalia 34.0g
11% DV
Fibra6.0g
Amylum22.0g
Sacchara7.0g
Proteinum 42.0g
84% DV
Proteinum animale40.0g
Proteinum vegetabile2.0g

De

Portio pulli tandoori aromatibus conditi, apposita cum aloo gobi e tuberibus et brassica cocta.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)8.0mcg27%
Cholinum110.0mg20%
Folatum (B9)55.0mcg14%
Niacinum (B3)14.0mg88%
Acidum pantothenicum (B5)2.1mg42%
Riboflavinum (B2)0.3mg27%
Thiaminum (B1)0.2mg15%
Vitaminum A180.0mcg20%
Vitaminum B120.8mcg33%
Vitaminum B60.9mg53%
Vitaminum C28.0mg31%
Vitaminum D0.4mcg2%
Vitaminum E2.8mg19%
Vitaminum K22.0mcg18%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium70.0mg7%
Chromium4.0mcg11%
Cuprum0.2mcg0%
Iodum18.0mcg12%
Ferrum2.8mg16%
Magnesium55.0mg13%
Manganum0.3mg15%
Molybdaenum12.0mcg27%
Phosphorus320.0mg46%
Kalium920.0mg20%
Selenium42.0mcg76%
Natrium780.0mg34%
Zincum3.4mg31%

Pullus Tandoori cum Aloo Gobi

Praenotatio


Hoc ferculum fumum et aromata pulli tandoori cum tranquilla gravitate aloo gobi coniungit. Pullus penitus condiendus est et mollis, dum tubera et brassica distincta, tenera, et leviter obducta maneant potius quam in mollitiem resoluta. Exitus est patina composita caloris, terrae, et aequilibrii.

Essentialia recipe


  • Categoria ferculi: Ferculum principale

  • Culina sive origo: Indica

  • Genus mensae: Prandium vel cena

  • Portio: 1 portio

  • Magnitudo portionis: 420 g

  • Tempus praeparationis: 15 minuta

  • Tempus coctionis: 25 minuta

  • Tempus totale: 40 minuta

  • Difficultas: Moderata


    • Instrumenta


  • Sartago gravis vel patella ad assandum, 24 cm

  • Lanx clibani vel patina ad torrendum

  • Crater miscendi

  • Spathula vel forceps culinariae

  • Culter et tabula sectoria


    • Ingredientia



    Pullus tandoori


  • 220 g pulli tandoori, praeparati et cocti


    • Aloo gobi


  • 110 g tuberum, decorticatorum et in tessellas 15 mm sectarum

  • 70 g brassicae, in parvos corymbos sectae

  • 15 g cepae, tenuiter sectae

  • 10 g lycopersici, minute concisi

  • 5 g olei vel ghee


    • Methodus


  • 1. Clibanum ad 220°C constitue. Si pullus tandoori iam coctus est, eum in lance pone et in clibano per 8 ad 10 minuta calefac, donec superficies calida sit et caro sucosa maneat. Exterior pars leviter aenea esse debet, non arida.


  • 2. Oleum vel ghee in sartagine super ignem medium calefac. Cepam adde et coque per 2 minuta, assidue movendo, donec translucida fiat et ad margines leviter colorem capere incipiat.


  • 3. Tubera et brassicam adde. Coque per 4 minuta, ea in adipe vertendo ut tenuem nitorem accipiant et paulum coloris sumere incipiant.


  • 4. Lycopersicum adde et perge coquere per 8 ad 10 minuta, interdum movendo. Lycopersicum mollescere debet et holera leviter obducere; tubera per medium tenera esse debent, et brassica integra manere cum morsu netto.


  • 5. Aloo gobi gusta ad aequilibrium texturae et finitionis aestimandum. Holera sicco nitore esse debent potius quam umida, nullo liquore superfluo in sartagine relicto.


  • 6. Aloo gobi calidum in una parte patinae dispone et pullum tandoori iuxta pone. Pullum integrum serva vel in magnis partibus, ut textura eius manifesta maneat.


    • In patina componere et ministrare


    Pullum et holera distincte separata ministra, ut color profundus tandoori cum aureo aloo gobi opponatur. Patina consulto et sobrie composita videri debet, holeribus basim ordinatam efficientibus et pullo tamquam puncto principali exhibito.

    Notae professionales


  • Holera distincta serva; nimia coctio indolem ferculi deiciet.

  • Lycopersicum aloo gobi leviter colligare debet, numquam in ius redigere.

  • Pullum penitus calefac, sed calorem ne protrahas postquam omnino calidus factus est.
    • Sine GlutineSine LacteisAequilibrata
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