Menu for Lunch for Pre-School and Pre-Primary (January, 2019)

‘Healthy Diet, Healthy Body, Healthy Mind, Healthy Spirit.’

16th January 19 Vegetable , Salad and Mint 24th January 19 Paneer Butter Masala, and Wednesday /Tomato Ketchup Thursday Sprouts

Republic Day Special Tri- Colour 17th January 19 Veg./Cheese Stuffed Parantha and 25th January 19 Sandwich (Atta/Multigrain Bread) With Mint Chutney/ Thursday White Butter Friday Tomato Ketchup

18th January 19 28th January 19 White/Red Dry Lobhia, Parantha and Aaloo Methi, Parantha and Salad Friday Monday Atta/

Stuffed Bread Pakoda/Bread Roll 21st January 19 Soyabean Nuggets/Keema, Chapati 29th January 19 (Atta/Multigrain Bread) Mint Monday and Peanut Chikki Tuesday Chutney/Tomato Ketchup and Any Sweet

22nd January 19 30th January 19 Sarson Ka , Chapati, Salad and

Veg. Poha and Sprouts Tuesday Wednesday Jaggery

23rd January 19 31st January 19 Veg. Whole Wheat Pasta in Red/White Any Dry , Parantha and Salad Wednesday Thursday Sauce and Laddu

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 January, 2019 : Paneer Butter Masala

Prep Time : 11-15 minutes Method:-

Cook time : 26-30 minutes

Serve : 4 Step 1 Heat three tablespoons butter with one teaspoon oil in a kadai. Add Level Of Cooking : Moderate bay leaves, cloves, cinnamon, red chillies and half of the crushed seeds. Sauté for half a minute. Taste : Mild Step 2 Ingredients Add onion and stir-fry for thirty seconds and add paste and garlic paste. Cook for another thirty seconds. Add coriander powder,  Paneer (cottage cheese) cut into triangles 500 grams red chilli powder and tomatoes. Cook on high heat till oil leaves the masala. Puree the mixture.  Butter 5 tablespoons  Oil 1 teaspoon Step 3  Bay leaves 2 Heat the remaining butter in a non-stick, cook the pureed mixture for  Cloves 2 two minutes. Add paneer pieces and salt. Add half a cup of water.  Cinnamon 2 one-inch Cook covered on low heat for five minutes.  Dried red chillies broken 2  Coriander seeds crushed 2 tablespoons Step 4  Onion sliced 1 medium Sprinkle kasoori methi and mix in lightly. Remove from heat and mix  Ginger paste 2 teaspoons in cream. Serve hot, garnished with remaining crushed coriander seeds.  Garlic paste 2 teaspoons  Coriander powder 1 teaspoon  Red chilli powder 1 teaspoon Tomatoes chopped 5-6 medium   Salt to taste See more at:  Kasoori methi crushed 1/2 teaspoon http://www.sanjeevkapoor.com/Recipe/Rice-Vermicelli-Pulao.html  Fresh cream 2 tablespoons