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There’s hope. Children need some excess encouragement and guidance along with a few of the strategies your kid is guaranteed to eat healthy.
Be a gatekeeper.
It is very likely the simplest way to get your children to eat healthy is to remove the less-healthy choices. Take control on what foods and snack options are in your dwelling. If a child is hungry they will eat it if there isn’t another alternative. Have you ever heard of a child starving to death since his parents would not feed him potato chips?
Keep healthy food in sight.
As for those less-than-good-for-you foods, maintain them high cabinets and from your child’s reach. Organize your fridge and cabinets so that healthy foods will be the first foods you see. In the event you decide to have some unhealthy options in the house keep them from sight and you and your children will be not as likely to select them as a option.
Make healthy meals convenient.
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Make learning about food pleasure.
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Keep an eye on Portion sizes.
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Set a healthy example.
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We hope you got benefit from reading it, now let’s go back to ilish macher tomato shorshe jhaal (fish in tomato mustard gravy - bengali style) recipe. To cook ilish macher tomato shorshe jhaal (fish in tomato mustard gravy - bengali style) you only need 10 ingredients and 4 steps. Here is how you do it.
The ingredients needed to prepare Ilish Macher Tomato Shorshe Jhaal (Fish in Tomato Mustard Gravy - Bengali Style):
- Use 2-3 pieces Hilsa fish (fresh river water fish)
- Prepare 1 tomato, blended into a puree
- Get 2-3 tbsp. mustard oil
- You need 1/2 tsp. nigella seeds
- Get 1-2 green chilies, slit
- Provide to taste salt
- Provide 1/2 tsp. turmeric powder
- Use 1 tbsp. kasundi / mustard paste
- You need 1 tsp. raw mustard oil
- Take 1 tsp. coriander leaves, chopped
Steps to make Ilish Macher Tomato Shorshe Jhaal (Fish in Tomato Mustard Gravy - Bengali Style):
- Marinate the fish pieces with a pinch of salt and turmeric powder for 5-10 minutes. Heat oil in a pan and fry the fish till light golden in colour. Drain and keep aside.
- Temper the same oil with nigella seeds and green chilies. Add the tomato puree, kasundi and turmeric powder. Saute till the oil separates.
- Now add 1 & 1/2 cup water and salt. Bring it to boil. Then gently drop in the fried fish and simmer, covered for 2-3 minutes on a low flame.
- Switch off the flame and add the mustard oil. Garnish with coriander leaves and serve with plain steamed rice.
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