Notice Date: 23/06/2025
Lower KG – Class V
Dear Parents,
The students of Class V have created a menu for the month of July to promote healthy eating habits, keeping in mind the nutritional requirements and taste. Please follow it from Tuesday, 01.07.2025.
DAYS | Food Items | Benefits |
Monday | Beetroot Paratha with Curd | Beetroot paratha is rich in fibre and iron. Curd improves digestion and boosts immunity. |
Jowar Puffs | Jowar Puffs are healthy nutrient-rich snacks. | |
Seasonal Fruits -Muskmelon | Muskmelon is hydrating, rich in Vitamins A and C. | |
Tuesday | Brown Bread Pizza | Brown bread pizza, when topped with vegetables and moderate cheese is a rich source of energy. |
Soya Sticks | Soya sticks are protein-rich snacks that support muscle growth and overall health. | |
Seasonal fruit -Water Apple | Water Apple is a good source of Vitamin C, fibre and minerals like calcium, magnesium and potassium. | |
Wednesday | Suji / Semolina Pancakes | Suji is a good source of protein, fibre and iron. |
Seasonal fruit -Litchi | Litchi is rich in Vitamin C, potassium and copper. | |
Mixed Dry Fruits | Good source of protein, healthy fats, fibre and minerals. | |
Thursday | Vegetable Noodles | Whole wheat or millet noodles mixed with a variety of vegetables is a good source of fibre and vitamins. |
Seasonal fruit - Mango (sliced) | Mangoes are rich in Vitamin A and C. | |
Roasted Fox Nuts | Rich in calcium, fox nuts support bone and dental health. | |
Friday | Vegetable/ Paneer Frankie | Paneer and vegetables provide wholesome meal and are good for growing children. |
Cucumber Sticks | Cucumbers are good for the digestive system. | |
Seasonal Fruits -Watermelon | Watermelon keeps us hydrated due to its high water content. |
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
Beetroot Paratha
1 cup- grated beetroot | 2 tbsp-coriander leaves, finely chopped |
2 tbsp-ghee for roasting | Black pepper, ajwain (carom seeds) and salt to taste |
Wheat flour- 2 cups |
INSTRUCTIONS:
Grate beetroot and keep it aside.
Take a bowl, add the grated beetroot along with salt, pepper, ajwain, coriander leaves and wheat flour.
Mix the flour to make a dough by adding water as needed. Drizzle little ghee and knead it.
Roll them into parathas. Heat a tawa (griddle) until hot and transfer the rolled paratha to the tawa.
Roast the parathas by applying ghee until golden brown.
Serve the paratha with pickle or curd.
Thank you
Yours sincerely
N. Sen
Headmistress
