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There is hope. Children need some excess encouragement and guidance along with some of the strategies your child is sure to eat healthy.
Make a gatekeeper.
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Maintain healthy food in sight.
As for those less-than-good-for-you foods, maintain them in high cabinets and from your kid’s reach. Arrange your refrigerator and cabinets so that healthy foods will be the first foods which you see. In the event you choose to have some unhealthy choices in the home keep them out of sight and also you and your children are going to be not as likely to choose them as an option.
Make healthy food convenient.
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Make learning about food enjoyable.
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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 insight from reading it, now let’s go back to pui shaag chingri chorchori (malabar spinach curry) recipe. You can cook pui shaag chingri chorchori (malabar spinach curry) using 17 ingredients and 10 steps. Here is how you do that.
The ingredients needed to make Pui Shaag Chingri Chorchori (Malabar Spinach Curry):
- Provide 3-4 long stems of Pui Shaag / Malabar spinach
- Get 1/2 cup prawns, cleaned & deveined
- Prepare 1-2 long eggplant, cut lengthwise
- Provide 8-10 broad beans, cut into half
- Take 1 med. radish, cut lengthwise
- Get 3 tbsp. mustard oil
- Take 1 tsp. panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella (kalonji) seeds
- Provide 1 dry red chilli
- Provide 2 bay leaves
- Prepare 2 green chilies, slit
- Prepare 1 " ginger, grated
- Get 1/2 tsp. turmeric powder
- Use to taste salt
- Provide 1 tsp. roasted coriander powder
- Prepare 1 tsp. roasted cumin powder
- Prepare 1 tbsp. mustard paste (kasundi)
- Take 1 tbsp. mustard oil
Instructions to make Pui Shaag Chingri Chorchori (Malabar Spinach Curry):
- Wash the leaves well under running water and drain. Chop them along with the tender stems. Keep aside.
- Heat mustard oil in a pan & fry the prawns for a minute. Keep aside.
- Temper the same oil with panch phoron, bay leaves, red chilli & green chilli. Saute for a few seconds.
- Then add the chopped veggies,
- Followed by ginger & all the dry spices (except salt). Saute till light brown.
- Add the greens & salt. Mix well and cook, covered till half done.
- Add the fried prawns & cook till done & all the moisture has evaporated.
- Add the mustard paste mustard oil.
- Give it a stir and switch off the flame.
- Serve with hot steamed rice for a comfort Bong meal.
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