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Entitlements and Proposed Food Menu

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Entitlements and Proposed Food Menu ANNEXURE –A FACILITIES TO BE PROVIDED AT THE DTI 1. Residential facilities – Cot, Bed, pillow, Bed sheet, Blanket, Mosquito curtain, potable Drinking water facility, Hot water for bathing, Clean toilet facilities, First aid box, phone number of nearest doctor in case of emergency 1) Morning coffee/tea/milk with or without sugar – 06.00 to 07.00AM at mess 2) Breakfast with Coffee/tea/milk -----do----- - 08.30 to 09.15AM at mess 3) Coffee/Tea/milk at 11.00 hrs.-----do--- - 11.15 to 11.30 at mess 4) Lunch - 01.30 to 02.30 PM at mess 5) Coffee/Tea/milk at15.00 hrs (with or without sugar)-04.15 to 04.30 PM at mess 6) Dinner - 08.30 to 09.15 PM at mess 7) Hot water for drinking on demand 8) Daily Breakfast ,Lunch, Snacks, Dinner ( Subject to Breakfast Lunch Snacks Dinner Remarks change once in a quarter ) Day Monday Chowchowbath Chapati (2) Masala Chapati 2 3/4 th -Uppittu White rice Vada-2 White rice 1/4 th - Kesari Sambar (mulangi) Dry Palya-carrot Aloo Dal Rasam, tomato gravy Palya(cabbage Toordal Dry green peas Gravy Tomato Rasam Tuesday Idli (3 ) Chapati ( 2) Onion Poori - ( 3 ) Uddinawada (1 ) White rice Pakoda-2 White rice Green Chutney Sprouted Pulses mix Dry playa-Beetroot Sambar(sambar ( boiled) Chole Gravy onion) Bisi belebath Sambar-Bhindi Pepper Rasam Dal Rasam DryPalya-Beans Tomato gravy Wednesday Set Dosa (2) Chapati ( 2 ) Uddina Chapati ( 2 ) Dal should Red-chilly White rice Vada-1 White rice be cooked chutney Dry Palya- Thondekai Turdaal Properly- Vegetable Sagu Sambar- southekai Tomato Mixed Veg.-saagu cooked soft Rasam + egg curry Palya – Pumpkin Horsegram Rasam Vegetable Pulav Thursday Rava Idli (3) Chapati ( 2 ) Samosa- Palya-padavalakai White rice 1 Pepper Rasam Moong-dal gravy Sambar - Palya-heerekai Dal Rasam seemebadanekai Aviyal( Kerala Style) Friday Masala Dosa ( 2) Chapati ( 2 ) Bread Chapati ( 2 ) Coconut White rice bonda- 1 White rice Chutney Puliyogare Dry-palya- Stuffed Brinjal Tomato suvarnagedde Any Rasam , Any Sweet (Laddu leafy veg. Gravy /Mysorepak /Gulab Jamun Sambar - drumstick Tomato Rasam Saturday Idli- ( 3 ) Chapati ( 2 ) Maddur Chapati ( 2 ) Dal wada- 1 White rice Wada-1 White rice Chutney Majjigehuli- boodagumbala Dry Palya-beans Sambar (with Drypalya- balekai Mixed Veg.Gravy sambar onion ) Broad bean Gravy Aloo - onion Sambar Dal Vanghi bath Pepper Rasam Sunday Poori ( 3 ) Chapati ( 2 ) Aloo Chapati ( 2 ) Wheat parota White rice Bonda-1 White rice (On alternate Moong dal Aloo chana Gravy Dry Palya- Cluster Sundays) Lemon Rasam Beans Tomato Gravy- Saagu with Aloo, + egg curry Sambar-Brinjal Beans, carrot Tomoto Rasam Note :- 1. Pickles, curds and papad ( Different variety) are common items and should be served daily for lunch and dinner in addition to the items specified as daily menu in the above table. 2. Different types of vegetables must be used for preparation of curry, sambar every day. The same type of vegetables should not be used for preparation of sambar for lunch and dinner in the same day. Pulses and grams must be added each day in curry to ensure protein content in the meal. 3. every day one banana of good quality after lunch and after dinner should be served. 4. Used up oil should not be reused for cooking/ frying . Only refined oil must be used. 5. Different types of pickles like mango, lemon, should be served for lunch and dinner every day. 6. Full meals are to be served for lunch & dinner 7. Breakfast items should be changed in intervals. 8. If the menu card is not to the liking of the participants, a meeting can be called for changing the menu. The menu decided at this meeting shall be communicated to ANSSIRD and after due approval can be put into practice. 9. Any changes if required, which does not involve extra cost will have to be entertained, if ordered by the committee. Weight of food items to be 40 gms each supplied Poori ( Wheat flour) x 5 Rice Idli x 3 75 gms each Sada Dosa x 3 100 gms each Masala Dosa x 2 150 gms each Uddina Vada x 1 50 gms each Uddina Bonda x 1 50 gms each Masala Vada x 2 50 gms Chapathi x 2 65 gms each Curds 100 ml Butter milk 100 ml Sweet 50 gms Coffee/ tea/ milk per serve 150 ml .
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