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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

5.7g / 12%

Carbohydrates

32.5g / 62%

Fats

6.2g / 26%

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

Garnish with some seeds like sesame seeds
You may garnish the dish with some sesame seeds to increase the calcium content.

MyMenu IQ™

Dahi Wale Aloo Recipe

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Main Course

Dahi Wale Aloo Recipe

Name: Dahi Wale Aloo Recipe
Prep time: PT15.00M
Cook time: PT13.00M
Total time: PT30.00M
Yield: 4.00
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 1 Cup Curd; 1 Teaspoon Besan (Gram Flour); 1 Tablespoon Ghee; 1/2 Teaspoon Mustard Seed; 1/2 Teaspoon Cumin Seed; 1 Teaspoon Fennel Seeds (Saunf); 1/2 Teaspoon Kalonji; 1 Unit Bay Leaf; 1/2 Teaspoon Cinnamon; 3 Units Cloves; 1/4 Teaspoon Asafoetida Powder (Hing); 1 Teaspoon Red Chilli Powder; 1/4 Teaspoon Turmeric Powder; 1/2 Teaspoon Coriander Powder; 1/2 Teaspoon Cumin Powder; 3 Units Potatoes (Boiled; Peeled & Cut into Cubes); 1 Pinch Salt (To Taste); 2 Tablespoons Coriander Leaves (Chopped)

(19)

30Min

Medium

Dah Wale Aloo is a common Punjabi dish also cooked in the rest of north india. A comforting Navratri dish, it is made of boiled potato chunks, cooked in a creamy and thick yoghurt curry which is cooling and tasty for fasting days.

Ingredients

4 Servings

1 Sachet

MAGGI Masala-ae-Magic

1 Cup

Curd

1 Teaspoon

Besan (Gram Flour)

1 Tablespoon

Ghee

0.5 Teaspoon

Mustard Seed

0.5 Teaspoon

Cumin Seed

1 Teaspoon

Fennel Seeds (Saunf)

0.5 Teaspoon

Kalonji

Bay Leaf

0.5 Teaspoon

Cinnamon

Cloves

0.25 Teaspoon

Asafoetida Powder (Hing)

1 Teaspoon

Red Chilli Powder

0.25 Teaspoon

Turmeric Powder

0.5 Teaspoon

Coriander Powder

0.5 Teaspoon

Cumin Powder

Potatoes (Boiled, Peeled & Cut into Cubes)

1 Pinch

Salt (To Taste)

2 Tablespoons

Coriander Leaves (Chopped)

Copy

Nutrition Value

Energy

202.82 kcal

Protein

5.74 g

Carbohydrates

32.48 g

Fats

6.19 g

Information per serving

Step 1
15 Min

Prepare ingredients as mentioned in the list. Combine curd and besan in a bowl, whisk well.
Step 2
3 Min

Heat ghee in a karahi and add the mustard seeds, cumin seed, saunf, kalonji, bay leaf, cinnamon, cloves and asafetida. Sauté for a minute.
Step 3
5 Min

Add the curd-besan mixture, ¼ cup water, red chilli powder, turmeric powder, coriander powder and cumin powder. Cook on low flame, stirring continuously for about 2-3 minutes. For a special flavor add a sachet of MAGGI Masala-ae-Magic.
Step 4
5 Min

Add the potatoes and salt to taste, mix well and cook on medium flame for 5 minutes stirring occasionally. Garnish with coriander leaves.
Step 5
2 Min

Serve hot with rotis or pooris.

Step 1 of 5

Prepare ingredients as mentioned in the list. Combine curd and besan in a bowl, whisk well.

Step 2 of 5

Heat ghee in a karahi and add the mustard seeds, cumin seed, saunf, kalonji, bay leaf, cinnamon, cloves and asafetida. Sauté for a minute.

Step 3 of 5

Add the curd-besan mixture, ¼ cup water, red chilli powder, turmeric powder, coriander powder and cumin powder. Cook on low flame, stirring continuously for about 2-3 minutes. For a special flavor add a sachet of MAGGI Masala-ae-Magic.

Step 4 of 5

Add the potatoes and salt to taste, mix well and cook on medium flame for 5 minutes stirring occasionally. Garnish with coriander leaves.

Step 5 of 5

Serve hot with rotis or pooris.

Recipe PDF

With pictures

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