Yogurt Salad With Scorched Chile

1. Shred first three ingredients finely.

2. Boil peas.

3. Keep aside.

4. Chop cucumber, onion and tomato finely.

5. Beat yogurt till smooth, adding salt, chilli paste and sugar.

6. Skewer capsicum.

7. Hold briefly on gas flame.

8. Turn frequently, so that it is roasted all around.

9. Let cool and remove skin.

10. Chop capsicum.

11. Add all the prepared vegetables to the spiced yogurt and mix lightly.

12. Serve chilled.

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Nutrient	Quantity
Total fats	24.2717 g
Protein	27.7118 g
Carbohydrates	49.8682 g
Energy	516.9496 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2058 g
Water	844.0448 g
Aspartic acid	2.3168 g
Calcium, Ca	933.7183 mg
Lutein + zeaxanthin	288.055 g
Fiber, total dietary	3.8412 g
Carotene, beta	4627.1275 g
Niacin	1.7012 mg
Vitamin A, RAE	657.4775 g
Arginine	0.91 g
Riboflavin	1.1138 mg
Tocopherol, beta	0.0141 mg
Glutamic acid	5.7739 g
Sodium, Na	380.2036 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5237 g
Total lipid (fat)	24.2717 g
Manganese, Mn	0.3099 mg
Fructose	2.4247 g
Proline	3.0737 g
Fatty acids, total saturated 16:0	6.5736 g
Fatty acids, total saturated 8:0	0.3087 g
Sucrose	2.7732 g
Choline, total	127.5528 mg
Sugars, total	42.5125 g
Serine	1.6534 g
Fatty acids, total saturated 10:0	0.6836 g
Fatty acids, total saturated 18:0	2.3413 g
Vitamin B-6	0.4708 mg
Selenium, Se	16.6129 g
Ash	6.5118 g
Vitamin D	14.7 IU
Fatty acids, total saturated 18:1 undifferentiated	5.5047 g
Pantothenic acid	3.2087 mg
Phenylalanine	1.4672 g
Copper, Cu	0.1745 mg
Betaine	0.361 mg
Thiamin	0.3213 mg
Retinol	198.45 g
Methionine	0.7673 g
Iron, Fe	1.0387 mg
Carbohydrate, by difference	49.8682 g
Phosphorus, P	761.1391 mg
Folate, total	90.4725 g
Tocopherol, gamma	0.1092 mg
Fatty acids, total saturated 4:0	0.7056 g
Lycopene	2341.93 g
Alanine	1.1872 g
Cholesterol	95.55 mg
Valine	2.1917 g
Fatty acids, total saturated 18:2 undifferentiated	0.6218 g
Glycine	0.6801 g
Carotene, alpha	1833.105 g
Glucose (dextrose)	2.8115 g
Fatty acids, total saturated 14:0	2.524 g
Zinc, Zn	4.7468 mg
Isoleucine	1.4637 g
Fatty acids, total saturated 12:0	0.8159 g
Fatty acids, total polyunsaturated	0.8276 g
Leucine	2.6778 g
Tocotrienol, alpha	0.0421 mg
Vitamin A, IU	9906.6588 IU
Folate, DFE	90.4725 g
Tryptophan	0.17 g
Vitamin C, total ascorbic acid	27.947 mg
Phytosterols	16.87 mg
Fatty acids, total saturated 6:0	0.4851 g
Starch	0.715 g
Tyrosine	1.3363 g
Vitamin B-12	2.7195 g
Vitamin K (phylloquinone)	17.0702 g
Fatty acids, total saturated	15.4814 g
Histidine	0.6756 g
Fatty acids, total monounsaturated	6.6092 g
Threonine	1.1846 g
Folate, food	90.4725 g
Vitamin D (D2 + D3)	0.735 g
Vitamin D3 (cholecalciferol)	0.735 g
Vitamin E (alpha-tocopherol)	1.3003 mg
Magnesium, Mg	112.6858 mg
Lysine	2.4006 g
Potassium, K	1629.4534 mg
Cystine	0.2897 g
Fluoride, F	92.663 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 pinch	1.1471	0.2869	0
Salt	0	0	0	0
Cabbage	0.25	0	0	0
Red capsicum	1	0	0	0
Carrot	1	20.5	4.79	0.12
Onion	1	28	6.538	0.07
Tomato	1	16.38	3.5399	0.182
Cucumber	1	0	0	0
green chili paste	0 teaspoon	0	0	0
bean	3	0	0	0
pea	1 tablespoon	2.5725	0.4624	0.0122
milk yogurt	3 cups	448.35	34.251	23.8875