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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

13.6g / 19%

Carbohydrates

41g / 54%

Fats

9.1g / 27%

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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Soya Keema Matar Pav Recipe

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Indian Main Course

Soya Keema Matar Pav Recipe

Name: Soya Keema Matar Pav Recipe
Prep time: PT15.00M
Cook time: PT30.00M
Total time: PT48.00M
Yield: 6.00
Cuisine: Indian
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 2 1/2 Cups Soya Granules; 1 Tablespoon Ghee; 1 Tablespoon Cumin Seeds; 1 Inch Cinnamon; 5 Units Cloves; 2 Units Green Cardamom; 2 Units Green Chillies (Slit); 8 Cloves Garlic (Chopped); 2 Units Large Onion (Finely Chopped); 1 Tablespoon Ginger Paste; 1/2 Teaspoon Turmeric Powder; 1 Teaspoon Red Chilli Powder; 1 Tablespoon Coriander Powder; 1/2 Teaspoon Cumin Powder; 1/2 Teaspoon Garam Masala Powder; 1 Unit Large Tomato; pureed; 1/2 Cup Nestlé A+ Curd; beaten; 1 Cup Peas (Shelled); 1 Pinch Salt; 1 1/2 Cups Water; 1 Teaspoon Butter; 6 Units Pav; 3 Tablespoons Coriander Leaves (Chopped); 3 Teaspoons Lime Juice

(15)

48Min

Medium

Recipe Variants

A delicious alternative to the very popular, Mutton Keema Matar, this dish is wholesome and nutritious. Add a twist by topping Soya Keema Matar with chopped onions and coriander leaves and a squeeze of lemon. Serve with Pav that has been toasted on a tawa with butter, for a special Keema Pav.

Ingredients

6 Servings

1 Sachet

MAGGI Masala-ae-Magic

2.5 Cups

Soya Granules

1 Tablespoon

Ghee

1 Tablespoon

Cumin Seeds

1 Inch

Cinnamon

Cloves

Green Cardamom

Green Chillies (Slit)

8 Cloves

Garlic (Chopped)

Onion (Finely Chopped)

1 Tablespoon

Ginger Paste

0.5 Teaspoon

Turmeric Powder

1 Teaspoon

Red Chilli Powder

1 Tablespoon

Coriander Powder

0.5 Teaspoon

Cumin Powder

0.5 Teaspoon

Garam Masala Powder

Tomato

0.5 Cup

Nestlé A+ Curd

1 Cup

Peas (Shelled)

1 Pinch

Salt

1.5 Cups

Water

1 Teaspoon

Butter

Pav

3 Tablespoons

Coriander Leaves (Chopped)

3 Teaspoons

Lime Juice

Copy

Nutrition Value

Energy

290.91 kcal

Protein

13.59 g

Carbohydrates

41.01 g

Fats

9.12 g

Information per serving

Step 1
15 Min

Prepare ingredients as mentioned in the list. Soak soya granules in warm water for 15 minutes, press them gently and take out excess water.
Step 2
10 Min

Heat ghee in a pressure cooker, add cumin seeds, cinnamon, cloves and cardamom. When they splutter add green chillies and garlic, sauté till it turns golden brown. Then add half the chopped onion and ginger paste and sauté till onions turn golden brown.
Step 3
8 Min

Add turmeric powder, red chilli powder, coriander powder, cumin powder and gram masala powder. Sauté for a minute and then add tomato puree and stir well, cook until the oil is separates from the masala paste.
Step 4
12 Min

Keeping the flame on low, add well beaten dahi and stir well until the oil is separated. Add in soya granules and peas, add salt to taste and sauté for 5 minutes. Add water and MAGGI Masala-ae-Magic, mix well. Cook for 5 minutes after first whistle. Melt the butter on a tawa, place the halved pav pieces and toast till golden brown.
Step 5
3 Min

Garnish the Soya Keema Matar with remaining chopped onions, coriander leaves and lime juice. Serve hot with toasted pav.

Step 1 of 5

Prepare ingredients as mentioned in the list. Soak soya granules in warm water for 15 minutes, press them gently and take out excess water.

Step 2 of 5

Heat ghee in a pressure cooker, add cumin seeds, cinnamon, cloves and cardamom. When they splutter add green chillies and garlic, sauté till it turns golden brown. Then add half the chopped onion and ginger paste and sauté till onions turn golden brown.

Step 3 of 5

Add turmeric powder, red chilli powder, coriander powder, cumin powder and gram masala powder. Sauté for a minute and then add tomato puree and stir well, cook until the oil is separates from the masala paste.

Step 4 of 5

Keeping the flame on low, add well beaten dahi and stir well until the oil is separated. Add in soya granules and peas, add salt to taste and sauté for 5 minutes. Add water and MAGGI Masala-ae-Magic, mix well. Cook for 5 minutes after first whistle. Melt the butter on a tawa, place the halved pav pieces and toast till golden brown.

Step 5 of 5

Garnish the Soya Keema Matar with remaining chopped onions, coriander leaves and lime juice. Serve hot with toasted pav.

Recipe PDF

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