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What is a balanced menu?

A balanced menu provides a variety of food groups and key nutrients.

MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.

MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

"The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data."

What is the energy content breakdown?

Protein

11.3g / 21%

Carbohydrates

8.7g / 17%

Fats

14.6g / 62%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

Nutritional tips

Add diverse seasonal vegetables
You may add a bunch of other vegetables like capsicum, broccoli, zucchini to enhance the antioxidant content of the dish.

MyMenu IQ™

Chhanar Dalna Recipe

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Indian Main Course

Chhanar Dalna Recipe

Name: Chhanar Dalna Recipe
Prep time: PT20.00M
Cook time: PT45.00M
Total time: PT68.00M
Yield: 6.00
Cuisine: Indian
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 3 Tablespoons Mustard Oil; 1 Unit Potato; 300 Grams Paneer; 1 Teaspoonful Cumin Seed; 2 Units Bay Leaf; 1/4 Teaspoon Asafoetida Powder (Hing); 1 Teaspoonful Ginger Paste; 1 Unit Tomato (Chopped); 1 Teaspoonful Cumin Powder; 1 Teaspoonful Coriander Powder; 1/2 Teaspoonful Red Chilli Powder; 1 Teaspoonful Turmeric Powder; 1 Pinch Salt (To Taste); 2 Cups Water; 1 Teaspoonful Sugar; 3 Units Green Chillies (Slit); 1/2 Teaspoonful Garam Masala Powder; 2 Tablespoons Coriander Leaves (Chopped)

(0)

68Min

Medium

Recipe Variants

A traditional Bengali dish which is also niramish, which means it has no onion or garlic. Very flavourful and rich it is a great side dish for luchchi or steamed gobindobhog rice.

Ingredients

6 Servings

1 Sachet

MAGGI Masala-ae-Magic

3 Tablespoons

Mustard Oil

Potato

300 gms

Paneer

1 Teaspoon

Cumin Seed

Bay Leaf

0.25 Teaspoon

Asafoetida Powder (Hing)

1 Teaspoon

Ginger Paste

Tomato (Chopped)

1 Teaspoon

Cumin Powder

1 Teaspoon

Coriander Powder

0.5 Teaspoon

Red Chilli Powder

1 Teaspoon

Turmeric Powder

1 Pinch

Salt (To Taste)

2 Cups

Water

1 Teaspoon

Sugar

Green Chillies (Slit)

0.5 Teaspoon

Garam Masala Powder

2 Tablespoons

Coriander Leaves (Chopped)

Copy

Nutrition Value

Energy

262.23 kcal

Protein

11.25 g

Carbohydrates

8.71 g

Fats

14.64 g

Information per serving

Step 1
20 Min

Prepare ingredients as mentioned in the list.
Step 2
15 Min

Heat oil in a karahi, fry the potatoes till golden brown and keep aside. Now lightly fry the paneer cubes and keep aside.
Step 3
10 Min

To the rest of the oil add the jeera, bay leaves and asafetida. Add the ginger paste, chopped tomatoes, turmeric powder, cumin powder and dhania powder, red chilli powder and salt and fry the masala for 5-6 minutes.
Step 4
10 Min

Add the potatoes and cook for 1- 2 minutes. Add the water, bring to a boil and simmer gravy for 5 minutes more.
Step 5
10 Min

Now add the paneer cubes and MAGGI Masala-ae-Magic, simmer for 2 minutes. Add the green chillies, sugar, garam masala and adjust the seasoning. Add the ghee, mix well and remove from flame.
Step 6
3 Min

Garnish with chopped coriander leaves. Serve hot with rotis, luchi or pulao.

Step 1 of 6

Prepare ingredients as mentioned in the list.

Step 2 of 6

Heat oil in a karahi, fry the potatoes till golden brown and keep aside. Now lightly fry the paneer cubes and keep aside.

Step 3 of 6

To the rest of the oil add the jeera, bay leaves and asafetida. Add the ginger paste, chopped tomatoes, turmeric powder, cumin powder and dhania powder, red chilli powder and salt and fry the masala for 5-6 minutes.

Step 4 of 6

Add the potatoes and cook for 1- 2 minutes. Add the water, bring to a boil and simmer gravy for 5 minutes more.

Step 5 of 6

Now add the paneer cubes and MAGGI Masala-ae-Magic, simmer for 2 minutes. Add the green chillies, sugar, garam masala and adjust the seasoning. Add the ghee, mix well and remove from flame.

Step 6 of 6

Garnish with chopped coriander leaves. Serve hot with rotis, luchi or pulao.

Recipe PDF

With pictures

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