Reshmi Paneer

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Menu for Lunch for Classes: Pre-School and Pre-Primary (November, 2019) ‘A Healthy Outside Starts From the Inside’ 01st November 19 18th November 19 Veg. Idli and Mint/Coconut Chutney Palak Paneer, Chapati and Sprouts Friday Monday 04th November 19 19th November 19 Any Dry Dal, Chapati and Rasgulla Mixed Veg., Parantha and Salad Monday Tuesday 05th November 19 20th November 19 Aaloo Matar, Chapati and Salad Chole/Kadi Rice with Salad Tuesday Wednesday 06th November 19 Soyabean Nuggets/Keema and 21st November 19 Dal Makhani, Parantha and Salad Wednesday Chapati Thursday 07th November 19 22nd November 19 Grilled Veg. Sandwich (Atta/Multigrain Jeera Aaloo, Puri and Salad Thursday Friday Bread) Mint Chutney 08th November 19 Stuffed Parantha and White 25th November 19 Stuffed Moong Dal/Besan ka Chilla and Friday Butter/Curd Monday Mint Chutney Stuffed Bread Pakoda/Bread Roll 11th November 19 26th November 19 (Atta/Multigrain Bread) Mint Chutney Rajma Rice with Salad Monday Tuesday and Any Sweet 13th November 19 27th November 19 Veg. Whole Wheat Pasta in Red/White Reshmi Paneer, Chapati and Sprouts Wednesday Wednesday Sauce and Laddu and any sweet dish 14th November 19 Happy Children’s Day 28th November 19 Soyabean Nuggets/Keema, Chapati Thursday Any special food of your choice Thursday and Salad 15th November 19 Stuffed Moong Dal/Besan ka Chilla 29th November 19 Any food of your choice Friday and Mint Chutney Friday Note: * Bring a seasonal fruit and nuts daily to school. Bring your own water bottle. * Always eat green vegetables and fresh fruits. Recipe for the month of November, 2019 : Reshmi Paneer Prep Time : 16-20 minutes Method:- Cook time : 11-15 minutes Step 1 Heat oil in a non-stick pan. Serve : 4 Step 2 Cut onion into half and slice. Level Of Cooking : Moderate Step 3 Add cumin seeds and onion to the pan and saute well. Taste : Spicy Step 4 Cut capsicum into thin strips and add alongwith tomato. Toss. Step 5 Add garlic paste, ginger paste, coriander powder and turmeric powder Ingredients and mix well. Saute well. Cottage cheese (paneer) 500 grams Step 6 Add tomato puree, toss to mix and cook further. Fresh cream 1 cup Step 7 Oil 1 tablespoon Cut cottage cheese into thick fingers. Onion 1 medium Step 8 Cumin seeds 1 teaspoon Add salt and red chilli powder to the pan and mix well. Add little Green capsicum 1 medium water, mix well and cook. Add cottage cheese. Garlic paste 1 teaspoon Step 9 Finely chop coriander sprigs. Ginger paste 1 teaspoon Step 10 Coriander powder 2 teaspoons Add cream to the pan and mix well. Add garam masala powder and Turmeric powder 1/2 teaspoon mix well. Tomato puree 1 cup Step 11 Salt to taste Add chopped coriander and mix well. Let it get heated through. Red chilli powder 2 teaspoons Step 12 Serve hot garnished with ginger juliennes. Fresh coriander sprigs 8-10 Tomato seeded and cut into thin strips 1 medium See more at: Garam masala powder 1 tablespoon http://www.sanjeevkapoor.com/Recipe/Rice-Vermicelli-Pulao.html Ginger juliennes for garnish .

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Comparative Analysis of Indian Paneer and Cheese Whey for Electrolyte Whey Drink
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