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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

18.3g / 14%

Carbohydrates

88.2g / 69%

Fats

10g / 17%

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

Enjoy this balanced cuisine made with tasty, nutritious, and affordable local ingredients. Did you know that adding vegetables and herbs at the end of cooking helps to retain their vibrant colours, flavour, crunchiness, and important nutrients?
Enjoy your meal with orange, pineapple, pawpaw, or other fruits high in Vitamin C, to help your body use more iron from the meal. #livestrongwithiron
Great News! This dish has a sufficient amount of oil and salt for a balanced and delicious meal, you don’t need to add more!

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Chingri Malai Parcel Recipe

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Indian Main Course

Chingri Malai Parcel Recipe

Name: Chingri Malai Parcel Recipe
Prep time: PT20.00M
Cook time: PT60.00M
Total time: PT82.00M
Yield: 6.00
Cuisine: Indian
Ingredients: 50 Grams MAGGI Coconut Milk Powder; 300 Grams Prawns; 1 Pinch Salt; 1/2 Teaspoon Turmeric Powder; 1 1/2 Cup Warm Water; 4 Teaspoons Mustard Oil; 1 Unit Bay Leaf; 2 Units Green Cardamom; 1 Unit Cinnamon (1 Inch Pieces); 5 Units Cloves; 1 Unit Onion (Chopped); 3 Cloves Garlic; 1 Tablespoon Ginger Paste; 1/2 Teaspoon Red Chilli Powder; 1 Unit Tomato (Chopped); 1 Teaspoon Sugar; 5 Units Green Chillies (Slit); 3 Teaspoons Ghee; 6 Units Banana Leaves; 1/2 Teaspoon Garam Masala Powder; 3 Cups Gobhindobhog Rice

(0)

82Min

Medium

Recipe Variants

A conversation about traditional Bengali cuisine can never be complete without Chingri-Malai Curry! Take squares of banana leaves and lightly grease them with some ghee. Place a spoonfull of gobindobhog rice on the leaves, topped with the Chingri-Malai Curry. Fold and secure them with a toothpick. Now, heat the parcels in a non-stick pan. Serve the parcels with Mustard sauce!

Ingredients

6 Servings

50 gms

MAGGI Coconut Milk Powder

300 gms

Prawns

1 Pinch

Salt

0.5 Teaspoon

Turmeric Powder

1.5 Cups

Warm Water

4 Teaspoons

Mustard Oil

Bay Leaf

Green Cardamom

Cinnamon (1 Inch Pieces)

Cloves

Onion (Chopped)

3 Cloves

Garlic

1 Tablespoon

Ginger Paste

0.5 Teaspoon

Red Chilli Powder

Tomato (Chopped)

1 Teaspoon

Sugar

Green Chillies (Slit)

3 Teaspoons

Ghee

Banana Leaves

0.5 Teaspoon

Garam Masala Powder

3 Cups

Gobhindobhog Rice

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Nutrition Value

Energy

695.55 kcal

Protein

18.28 g

Carbohydrates

88.24 g

Fats

9.97 g

Information per serving

Step 1
20 Min

Prepare ingredients as mentioned in the list. Wash the prawns and smear them with a little salt along with ¼ teaspoon of turmeric powder. Keep them aside. Dissolve the MAGGI Coconut Milk Powder in warm water.
Step 2
10 Min

Heat the mustard oil in a karahi and add the bay leaf along with the whole spices. When they start to splutter, add the chopped onion and crushed garlic. Fry the onions just till they turn light brown in colour.
Step 3
5 Min

Now add the ginger paste, the remaining (¼ teaspoon) turmeric powder and the red chilli powder. Fry for a minute.
Step 4
10 Min

Add the chopped tomatoes and fry well till cooked. Then, add the marinated prawns and sauté for 5 minutes.
Step 5
15 Min

Add the prepared MAGGI Coconut Milk Powder, salt, sugar and green chillies. Let it simmer for 8-10 minutes, until the prawns are cooked and the gravy thickens.
Step 6
5 Min

To finish, add 1 tsp ghee and garam masala powder and remove from fire.
Step 7
15 Min

Take a square of banana leaf and grease one side with ghee, Plaxe half a cup of cooked Gobindobhog rice and pour a ladleful of the Chingi Malai curry with 5-6 prawns over the ice. Fold the leaf carefully from all four sides and secure with a toothpick. Make six such parcels with the banana leaves, rice and curry. Heat through in a non-stick frying pan.
Step 8
2 Min

Serve the Malai Chingri parcels with Kasundi.

Step 1 of 8

Prepare ingredients as mentioned in the list. Wash the prawns and smear them with a little salt along with ¼ teaspoon of turmeric powder. Keep them aside. Dissolve the MAGGI Coconut Milk Powder in warm water.

Step 2 of 8

Heat the mustard oil in a karahi and add the bay leaf along with the whole spices. When they start to splutter, add the chopped onion and crushed garlic. Fry the onions just till they turn light brown in colour.

Step 3 of 8

Now add the ginger paste, the remaining (¼ teaspoon) turmeric powder and the red chilli powder. Fry for a minute.

Step 4 of 8

Add the chopped tomatoes and fry well till cooked. Then, add the marinated prawns and sauté for 5 minutes.

Step 5 of 8

Add the prepared MAGGI Coconut Milk Powder, salt, sugar and green chillies. Let it simmer for 8-10 minutes, until the prawns are cooked and the gravy thickens.

Step 6 of 8

To finish, add 1 tsp ghee and garam masala powder and remove from fire.

Step 7 of 8

Take a square of banana leaf and grease one side with ghee, Plaxe half a cup of cooked Gobindobhog rice and pour a ladleful of the Chingi Malai curry with 5-6 prawns over the ice. Fold the leaf carefully from all four sides and secure with a toothpick. Make six such parcels with the banana leaves, rice and curry. Heat through in a non-stick frying pan.

Step 8 of 8

Serve the Malai Chingri parcels with Kasundi.

Recipe PDF

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Chingri Malai Parcel Recipe

Chingri Malai Parcel Recipe

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