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Before you jump to Pabda Paturi (with Taro/ kochu/Alvi leaves) and Pabda Bhappa recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater
Most of us have a pretty good idea of exactly what healthy eating is: lots of fruits and vegetables and not as much fat and sugar. But when it comes to children, knowing what’s healthy is merely the beginning. And even in the event you shop’healthy' it does not imply your kid will eat it.
There’s hope. Kids need some extra encouragement and guidance along with a few of these strategies your child is sure to consume healthy.
Make a gatekeeper.
It is likely the simplest way to get your kids to eat healthy is to eliminate the less-healthy choices. Take control over what foods and snack choices are in your home. If a kid is hungry they’ll eat it whenever there isn’t an alternative. Perhaps you have heard of a child starving to death as his parents would not feed him potato chips?
Maintain healthy meals in sight.
As for those less-than-good-for-you foods, maintain them high cabinets and from your kid’s reach. Arrange your fridge and cabinets to ensure healthy foods are the first foods you see. If you choose to have some unhealthy choices in the home keep them from sight and you and your children will be much less inclined to select them as a option.
Make healthy meals convenient.
Wholesome foods, particularly fruits and vegetables require little preparation that’s wonderful for your’starving' kid and you. You may not be aware of how a lot more fruits and vegetables your kid will consume simply by having them visible and easy to grab.
Make learning about meals fun.
Teach household foods together, have your child mix the ingredients and serve the meals to the rest of the household. Select a vegetable garden as a family job and put your kid in charge of watering and picking the ripe vegetables. Children who are involved are more likely to be a willing participant during the ingestion process.
Keep Your Eye on Portion dimensions.
Parents often stress over how much their children should be eating. Whether you are attempting to obtain a selective eater to take a bite of anything green or restrict the sum of dessert your sweet-toothed kid wants watching portions is essential. Knowing the size of a healthy part will provide you some needed perspective.
Set a healthy example.
Keep in mind that eating foods together isn’t only a great way to catch up on your family’s day it’s also the perfect time to role-model healthy eating habits. Kids learn by watching their parents…That’s food for thought!
We hope you got insight from reading it, now let’s go back to pabda paturi (with taro/ kochu/alvi leaves) and pabda bhappa recipe. To cook pabda paturi (with taro/ kochu/alvi leaves) and pabda bhappa you only need 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pabda Paturi (with Taro/ kochu/Alvi leaves) and Pabda Bhappa:
- Provide 500gms- Pabda fish
- Prepare 35gms - Yellow and black mustard (mixed)
- Get As needed Taro/ Kochu /Alvi leaves (enough to wrap the fishes)
- Take as per taste Salt
- Get 2 + 2 tbsps + 2-3tbsps more Mustard oil
- Get 1 tbsp Aam Kasundi (Bengali mango mustard sauce)(optional)
- Take 1 tsp Turmeric
- Provide 25 gms (gross weight) Ginger (make it into paste)
- Prepare 2 tbsps Curd
- Get as required Green / red raw Chillies as preferred by you (4/5 or more)
- Use as needed Little Water to grind the mustard seeds
- Take as per need Water to steam in a steamer (I use MOMO steamer)
Steps to make Pabda Paturi (with Taro/ kochu/Alvi leaves) and Pabda Bhappa:
- Clean and Wash the fish and sprinkle and apply Turmeric and salt and keep it aside. As the fishes were quite long I cut two fishes into half from the middle.
- Make a paste out of the ginger. In a mixer grinder jar add the mustard seeds with little salt, little water enough to help in grinding the mustard seeds, grind with small pulse / intervals (do not grind at one go otherwise it will be bitter), add few raw green chillies as per your taste, the ginger paste, curd, Turmeric, 2 tbsps of mustard oil and give it a quick mix in the jar to form a homogeneous smooth masala paste.
- Pour the masala paste (mustard mix) in a steel bowl or plate and add 2 tbsps more of mustard oil and give a quick mix with your fingers, then take one fish piece at a time and apply the mustard paste on it and place it on the taro leaves (here I used two leaves as the leaves were small overlapping each other with pointed ends outwards)with generous amount of the paste and add one chilli and little more mustard oil on top.
- Now fold the leaves nicely and tie it with a clean string so that it doesn't open or have openings (make sure the leaves doesn't tear). If you don't have enough leaves, simply put the fish and the paste in a steel dabba (Tiffin box with tight lid) or wrap the plate tightly with aluminium foil (I have used three aluminium foils covered from top then from and again from bottom and finally from the top so that extra moisture doesn't enter…. otherwise your mustard paste will become watery).
- Now place this in a steamer and keep it on top of steaming boiling hot water and steam for 20 minutes with full flame on high and then put off the flame let it rest for 10 minutes in the steamer. Serve it hot with steaming hot rice along with more chillies and mustard oil (if you prefer). Bon Appetit!!!
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