Notice Date: 10/04/2025
Lower KG – Class V
Dear Parents,
The students of Class V have created a menu for the months of April & May 2025 to promote healthy eating habits, keeping in mind the nutritional requirements and taste. Please follow it from Wednesday 16.04.25.
| DAYS | Food Items | Benefits |
| Monday | Veg Vermicelli | Vermicelli prepared with vegetables like carrot, beans and capsicum is rich in fibre and iron. |
| Chaas / Buttermilk | Buttermilk helps to relieve acidity and improves digestion. | |
| Seasonal Fruits (grapes- black or green) | They are packed with essential vitamins, minerals and fibre. | |
| Tuesday | Multigrain Chapati with Masala Chana | A power-packed meal, rich in Vitamin B6 and protein. |
| Watermelon | Watermelon keeps us hydrated due to its high-water content. | |
| Roasted fox nuts | Fox nuts are good source of protein, fibre and essential minerals like calcium and phosphorus. | |
| Wednesday | Idli with Coconut Chutney | Light and fluffy idlis are easily digestible and a good source of energy. |
| Muskmelon | A hydrating fruit, rich in vitamin-A, C and potassium. | |
| Mixed Dry Fruits | Good source of protein, healthy fats, fibres and minerals. | |
| Thursday | Ragi Chilla | Ragi is a rich source of calcium and protein. |
| Paneer Cutlets | Cutlets made of paneer are rich in protein, calcium and phosphorus and are good for growing children. | |
| Fruit Salad | Fruits are a rich source of vitamins and minerals. | |
| Friday | Vegetable Upma | A bowl of upma has fibre, vitamins and healthy fats. |
| Cucumber Sticks | Cucumbers contain a great deal of water that keeps the body hydrated. | |
| Sweet Potato Fries | Sliced sweet potato, tossed in olive oil and sprinkled with sea salt is an instant hit with the children. |
Please note:
The quantity of the food packed should be appropriate to the appetite of your child.
A napkin must be carried to school daily.
Fork/ spoon should be carried every day.
Packaged food items should not be sent.
Minimum oil should be used.
It is advisable to give extra tiffin to the students on the days they have afternoon activity.
RECIPE OF THE MONTH
Vegetable Vermicelli
1 cup roasted vermicelli | 2 tbsp coriander leaves, finely chopped |
Julienne cut vegetables- carrots, beans, capsicum and onion | salt and black pepper to taste
|
2 tbsp peanuts | 1 tbsp oil for roasting |
½ tsp black mustard seeds and a few curry leaves for tempering |
|
INSTRUCTIONS:
• Heat a pan, pour oil and roast the peanuts until golden brown and set it aside for garnishing.
• Now, in the same pan add the mustard seeds, curry leaves and wait till they start sizzling.
• Add the onions and saute till it turns transparent and then add all the remaining vegetables into it. Cook till the vegetables are soft.
• Pour 1 ½ cup water, salt and pepper and bring to a boil on high flame. Add the vermicelli and mix very well.
• Cook uncovered on medium heat until the water is completely absorbed.
• Turn off the heat and garnish it with chopped coriander leaves and roasted peanuts.
Thank you
Yours sincerely
N. Sen
Headmistress
