Menu for Lunch for Pre-School & Pre-Primary (November, 2017)

‘There is no diet that will do what eating healthy does’. 1st November’17 16th November’17 Cabbage-Peas, Chapati Shahi Paneer, Chapati and Peanut Chikki Wednesday Thursday 2nd November’17 Mix Veg.Masala Idli, Coconut/Mint 17th November’17 Aaloo Gobhi-Matar, Parantha and Salad Thursday Chutney, Sprouts Friday 3rd November’17 Any special food of 20th November’17 Lauki Kofta, Chapati and Tomato Salad Friday your choice Monday 6th November’17 21st November’17 Any Dry Dal, Parantha and Raita Dry Lobhia, Parantha and Cucumber Salad Monday Tuesday Vegetable Grilled Sandwich (Atta/ 7th November’17 22nd November’17 Mix Veg. Uttapam, Coconut/Mint Multigrain Bread), Tomato Tuesday Wednesday Chutney Chutney/Tomato Ketchup 8th November’17 23rd November’17 Mix Veg/Cheese stuffed Besan/Moong Moong/Chana Dal Khichdi and Curd Wednesday Thursday Dal Chilla, Mint Chutney/Tomato Ketchup 9th November’17 24th November’17 Mix Vegetable, Parantha and Sprouts Mix Veg. Pasta(Wheat) and Sprouts Thursday Friday 10th November’17 27th November’17 Aaloo Methi and Parantha Palak Paneer, Chapati and Chana Chaat Friday Monday 13th November’17 28th November’17 Soyabean Nutrela Nuggets / Keema and Dal Makhni, Missi Roti and Jaggery Monday Tuesday Parantha 14th November’17 “Children’s Day” 29th November’17 Matar Mushroom and Parantha Tuesday Any food of your choice. Wednesday Stuffed Bread Pakora(Whole Wheat / 15th November’17 Veg./Pakoda Kadhi, Jeera Rice and 30th November’17 Multigrain Bread) Mint Chutney/Tomato Wednesday Salad Thursday Ketchup Note: * Bring a seasonal fruit daily to school * Always eat Green vegetables and fresh fruits. * Bring your own water bottle.

Recipe for the month of November, 2017: Pakoda Kadhi Prep Time : 16-20 minutes Method:-

Cook time : 21-25 minutes Step 1 To make pakoras, combine fenugreek leaves,

Serve : 4 carom seeds, onion, gram flour, turmeric powder, salt, red chilli powder and baking soda in a bowl. Mix well using sufficient water Level Of Cooking : Easy to make a soft mixture. Step 2 Taste : Mild Heat sufficient oil in a kadai. Drop small portions of gram flour mixture into the hot oil and deep-fry till golden. Drain on absorbent Ingredients  For Kadhi paper and set aside. Step 3  Yogurt sour 1 1/2 cups  Gram flour (besan) 1 cup To make kadhi, combine yogurt, gram flour,  Gram flour (besan) 4 ginger-garlic-green chilli paste, red chilli  Fenugreek leaves (methi) chopped tablespoons powder, turmeric powder and salt in a bowl. 1/3 cup  Ginger-garlic-green chilli paste Add 500 ml water and whisk well. Add 500  Carom seeds (ajwain) 3/4 1 tablespoon ml water and whisk again. tablespoon  Red chilli powder 1/2 Step 4  Onion finely chopped 1/2 tablespoons Heat oil in a deep non-stick pan, add cloves, tablespoon peppercorns, cumin seeds, fenugreek seeds  Turmeric powder 1/4 teaspoon  Turmeric powder 1/4 tablespoon and sauté for a minute.  Salt to taste Step 5  Salt to taste  Oil 2 tablespoons Add asafoetida, chopped ginger and red  Red chilli powder 1/2 teaspoon  Cloves 5-6 chillies, mix and sauté.  Baking soda a pinch  Black peppercorns 1/5 Step 6  Oil for deep-frying Add onion and sauté till the onion is  Cumin seeds 1 teaspoon translucent.  Fenugreek seeds (methi dana) See more at: 1/2 teaspoon http://www.sanjeevkapoor.com/Recipe/Punjabi-  Asafoetida a pinch Kadhi.html  Ginger chopped 1/2 tablespoon  Dried red chillies broken 4  Onion sliced 1 medium  Potato 1 medium