1 Mayo College Senior and Middle School Mess Menu

MAYO COLLEGE

SENIOR AND MIDDLE SCHOOL MESS MENU MAR 2020 (first and third week)

Meals Sunday Monday Tuesday Wednesday

Morning Milk • Milk  Milk  Milk  Milk • Dates and Almonds  Atta Cookies  Dates  Atta Biscuits Breakfast  Stuffed Paratha  Cornflakes with Milk  Idli, Sambhar, Poha &  Poha  Curd  Egg Bhurji/Vegetable Coconut Chutney  French Toast with Full Fried  Green Chutney Sandwich and Upma  Brown Bread, Butter, Jam Egg/Besan Toast and Sprouts  Toast, Butter, Jam & Sauce  Brown Bread, Butter, Jam,  Bournvita Milk  Bournvita Milk Mint Chutney  Bournvita Milk  Brown Bread, Butter, Honey &  Fruit  Fruit Mint Chutney  Fruit  Tea for Staff  Tea for Staff  Fruit  Tea for Staff  Tea for staff

Short Break  Fruit  Fruit  Fruit Lunch  Chapati and Lemon Rice  Butter Chicken/Paneer Butter  Chana Kabuli  Egg Curry/Paneer Bhurji  Bharwan Bhindi Masala  Aloo Jeera  Arhar Daal Tadka  Yellow Daal  Masoor Daal  Dahi Vada with Saunth  Aloo Bhindi  Keema Matar/ Matar Paneer  Lauki Tamatar  Bhatura  Mint Raita  Salad  Curd  Salad & Pudina Chutney  Rice and Chapati  Curd  Tandoori Roti and Rice  Pickle  Salad  Vinegar Onion Salad  Suji Halwa (Daal Bati Third Tuesday)

Evening  Kachori  Roasted Chana  Veg Patties  Veg Sandwich Refreshment  Milk  Milk  Milk  Milk Dinner  Paneer Masala  Kadi Pakori  Tomato Soup  Rajma Masala  Daal Moong Masoor  Aloo Matar  Veg Noodles  Bharwan Baigan  Gobhi Aloo  Urad Daal Dry  Capsicum, Paneer and Onion  Boondi Raita  Rice and Chapati  Rice and Chapati Pizza  Rice and Chapati  Salad  Salad  Tomato Sauce  Papad and Salad  Bread, Butter and Sauce  Besan Burfi  Rosogulla/Ice-Cream  Fruit Trifle  Sweet Boondi

( Daal and Rice)

Night Milk  Milk, Roasted Chana  Milk, Roasted Peanuts  Milk, Roasted Makhana  Milk, Namkeen Pare

Meals Thursday Friday Saturday

Morning Milk  Milk  Milk  Milk  Dates  Atta Biscuits  Dates

Breakfast  Chocos with Milk  Daliya  Cornflakes with Milk  Cheese Omelets /Bread Roll  Boiled Eggs / Cheese Chila  Chicken Seekh Kebab and Fried egg  Saute Tofu  Toast, Butter,Sauce and Honey  Cheese Toast and Veg Cutlet  Toast, Butter, Jam and Tomato  Sprouts Chana Salad  Brown Bread, Butter, Jam ,Sauce Mint Chutney  Fruit  Fruit  Fruit  Milk Bournvita, Tea for Staff  Tea for Staff  Tea for Staff Short Break  Fruit  Fruit  Fruit Lunch  Fish Curry/Hara Chana Paneer  Chicken Masala /Paneer Lababdar  Chicken Curry/Shahi Paneer  Mix Daal  Dal Moong  Daal Moong Chilka  Aloo Methi  Aloo Pyaz  Gajjar Matar  Curd  Tandoori Roti and Rice  Jeera Pulao and Chapati  Rice and Chapati  Green Salad & Curd  Kheera Raita  Salad  Salad and Papad  Daal Halwa/Ice-Cream Evening  Samosa  Bhel  Onion Pakora Refreshment  Milk  Milk  Milk Dinner  Daal Mix  Daal Masoor Sabut  Matar Paneer  Aloo Rogan Josh  Gobhi Matar  Daal Moong Masoor  Khichdi or Masala Pulao and  Aloo Capsicum  Matar Pattagobhi Chapati  Salad and Lahsun Chutney  Jeera Pulao and Chapati  Papad  Jeera Rice and Plain Parathas  Salad  Salad and Curd  Curd  Butter  Pineapple Burfi  Rice Kheer  Sweet Toast/Ice-Cream Night Milk  Milk, Chakli  Milk, Multigrain Namkeen parey  Milk, Roasted Makhana

SUMMARY OF CHANGES MADE IN THE MESS MENU

1. 14 servings of sweets per week has been reduced to 7 servings per week. 2. Tomato Ketchup has been replaced by freshly prepared sauces. Tomato Ketchup is served twice a week. Other sauces introduced are mint, tamarind and coriander. 3. Jam has been replaced by honey on few days. 4. Ready-made biscuits are replaced by freshly prepared wheat-desi ghee cookies. 5. Dates and other roasted items like makhana, peanuts, chana, bhel, chakli, chiwada etc have been introduced based on feedback received from students. 6. Milk additives like Bournvita has been reduced from two to one serving per day and are replaced by Protienex, turmeric, kesar-badam, elaichi milk. The child can choose the flavor he wants for the second serving. 7. Tea and Coffee are reduced as they reduce the appetite and nutrient absorption rate. 8. Locally produced millets and white butter is also included in the menu. 9. Medium of cooking has been changed from sunflower oil to groundnut oil and mustard oil for few dishes.

______Col. Alankar Bhardwaj (Retd) Bursar

MAYO COLLEGE

SENIOR AND MIDDLE SCHOOL MESS MENU FEB 2020 (second and fourth week)

Meals Sunday Monday Tuesday Wednesday

Morning Milk • Milk  Milk  Milk  Milk • Atta Cookies  Dates  Atta Biscuits  Dates Breakfast  Paneer Parathas  White Oats with Milk,  Uttpam, Sambhar and  Wheat Porridge  Green Chutney Bournvita Chutney  Masala Omelets/Bread Pakora  Curd  Scrambled Eggs/Aloo  Medu Vada  Sprouted Moong Chaat  Bread, Butter, Jam & Sauce Sandwiches  Masala Poha  Plain Milk  Bournvita Milk  Upma  Bread, Butter, Jam & Sauce  Brown Bread, Butter, Sauce &  Brown Bread, Butter, Chutney  Bournvita Milk Honey  Fruit  Fruit  Fruit  Tea for Staff  Tea for Staff  Fruit  Tea for staff  Tea for Staff

Short Break  Fruit  Fruit  Fruit Lunch  Chicken Biryan/Veg and  Kadai Chicken/Kadai Paneer  Kala Chana Masala  Egg Curry/Paneer Maslala Paneer Biryani  Daal Moong  Kashiphal Gobhi Matar  Aloo Rogan Josh  Aloo Palak  Dahi Vada with Saunth  Daal Arhar  Daal Yellow  Plain Curd  Methi Poori and Rice  Tamatar Chutnet  Curd  Chapati and Rice  Salad & Pudina Chutney  Chapati and Rice  Chapati and Rice  Salad  Pickle  Curd and Salad  Salad and Curd

Evening  Makhana  Veg Patties  Roasted Mix Namkeen  Cream Roll Refreshment  Milk  Milk  Milk  Milk Dinner  Paneer Masala  Mixed Daal  Tomato Cheese Soup  Rajmah Masala  Daal Masoor  Veg. Kofta Curry  Pao Bhaji  Aloo Matar Dry  Arbi Masala  Mangori Pyaz  Cheese Pasta  Boondi Raita  Rice and Chapati  Rice and Chapati  Bread, Butter and Sauce  Yellow Rice and Chapati  Salad  Salad  Finger Chips  Salad

 Moti Chur Ladoo  Raj Bhog  Black Forest Pastry/Brownie  Cake or Jelly Custard Custard

( Daal and Rice)

Night Milk  Milk, Cookies  Milk, Murmure Namkeen  Milk, Chikki  Milk, Roasted Peanuts

Meals Thursday Friday Saturday

Morning Milk  Milk  Milk  Milk  Atta Cookies  Dates  Atta Biscuits

Breakfast  Chocos with Milk  Namkeen Daliya  Milk  Sauté Tofu  Egg Bhurji/ Bread Roll  Chicken Nuggets and Boiled Eggs  Cheese Omelets /Poha and Daal  Toast, Butter, Honey  Grilled Cheese Sandwich and Veg Cutlet Chila  Sprouts Chana Salad  Brown Bread, Butter, Jam and Sauce  Bread, Butter, Jam and Sauce  Bournvita Milk  Fruit  Fruit  Fruit  Tea for Staff  Tea for Staff  Tea for Staff Short Break  Fruit  Fruit  Fruit Lunch  Chicken Curry/Paneer Khada  Fish Curry/Paneer Pasanda  Chicken Curry/ Paneer Sula masala Masala  Daal Moong Masoor  Daal Moong Chilka  Mix Daal  Gajjar Matar  Gobhi Matar  Cabbage Matar Tamatar  Roomali Roti and Rice  Rice and Chapati  Curd  Green Salad  Kheera Raita  Chapati and Rice  Salad and Papad  Salad and Papad Evening  Veg Sandwich  Peanut Chikki  Samosa Refreshment  Milk  Milk  Coffee Milk Dinner  Aloo Chole  Veg Pulao  Daal Arhar  Cabbage Tomato  Yellow Daal Tadka  Shahi Paneer  Sev or Papad Tamatar  Aloo Matar dry/Palak Paneer  Bhindi Aloo Pyaz  Rice and Chapati  Curd and Papad  Jeera Pulao and Chapati  Mix Green Salad  Stuffed Parathas  Salad  Gulab Jamun  Fruit Custard  Sewian Kheer

Night Milk  Milk, Dry Bhel Namkeen  Milk, Namkeen Sanke  Milk, Roasted Moong Sabut

SUMMARY OF CHANGES MADE IN THE MESS MENU

______Col. Alankar Bhardwaj (Retd) Bursar