CUSTOM – DESIGNED BREAKFAST MENUS

What is a healthy breakfast? Nutrition experts say that a healthy breakfast should consist of a variety of foods, for example, milk, whole grains, proteins, fruits and vegetables.

Our breakfast menus therefore have been specifically designed to provide a variety of nutrients that will help keep students energetic and ready to learn until lunchtime. The menu is meticulously planned, making sure that the breakfast is wholesome in its nutrition quotient and meets the quality standards.

The entire week’s breakfast makes up roughly about 20-30 percent of the weekly nutrition requirement of a school-going child.

We keep a check on quality of ingredients by working closely with the local vendors, who provide milk, vegetables and fruits. Decentralised sourcing has helped us economically empower the villagers as well as actively engage them in participating in their children’s growth and development.We expect the villagers to spearhead the Annapoorna programme in their schools on their own after a few years.

Cooks, who are the backbone of the entire programme, are carefully selected so that the breakfast is rich in both nutrients and taste. To ensure sustained quality of the food served, our volunteers regularly taste the food and encourage feedback from the children and school authorities.

MILK & BANANA

Milk: It is the top food source of bone-building Calcium, Vitamin D and Potassium. While Vitamin D helps in the absorption of Calcium, Phosphorus and bone formation, Potassium regulates blood pressure and is needed for muscle contraction. Overall, milk is an excellent source of protein, containing all nine essential amino acids which are required to meet physiological needs.

Banana: An energy powerhouse and disease fighter, it rejuvenates the body with natural glucose, and promotes brain functions and nervous systems.

UPMA

Ingredients (for 50 children)

  • Bansi Rava 3.0 Kgs
  • Refined Oil – 500ml
  • Salt 50gms
  • Bengal Gram
  • Red Chilli Powder, Green Chilli 50gms
  • Black Gram (udina bele) 15gms
  • Mustard (sasave) 20gms
  • Turmeric Powder 5gms
  • Lemon, Salt 2.5gms
  • Vegetables (1 Kg of mixed, seasonal vegetables) and Curry Leaves
  • Asafoetida 10gms

 

Preparation Method

  • Prepare Tadka – Heat Oil and add Mustard Seeds, Cumin Seeds, Lentils and Peanuts
  • Mix the Vegetables (Onion, Tomato)
  • Heat the mix till the Vegetables lose their volume
  • Add 2 cups of water and mix Salt. Bring it to boil
  • Add Semolina slowly to the mix, continuously stirring it
  • Upma is ready when all water evaporates

VEGETABLE RICE BATH

Ingredients (for 50 children)

  • Rice 3.25 Kgs
  • Refined Oil 250ml
  • Bengal Gram 50gms
  • Red Chilli Powder, Green Chilli 50gms
  • Salt 50 gms
  • Ginger Garlic paste 50 gms
  • Jeera 50 gms
  • Black Gram (Udina Bele) 20 gms
  • Mustard (Sasave) 10gms
  • Turmeric Powder 15gms
  • Lemon, Salt 2.5 gms
  • Vegetables – 1 kg (mix of Carrot, Beans, Potato, Onions, Cabbage or any other seasonal vegetables) and Curry Leaves

 

Preparation Method

  • Prepare Tadka: Heat Oil and add Mustard Seeds, Cumin Seeds, Lentils and Peanuts
  • Mix the Vegetables (Onion, Potato. Turmeric Powder, Chillies and Curry Leaves)
  • Heat the mix till the Vegetables lose their volume. Add 7 litres of Water and mix Salt. Bring it to a boil
  • Add Rice slowly to the mix, continuously stirring it. Cook the items for 30 to 40 minutes. Vegetable Rice Bath is ready when all water evaporates

PONGAL

Ingredients (for 50 children)

  • Rice 2 Kgs
  • Moong Dal (Hesuru Bele) 1kg
  • Refined Oil 250ml
  • Black Pepper Powder 30gms
  • Red Chilli Powder, Green Chilli 40gms
  • Black Gram (Uddina Bele) 50gms
  • Salt 50gms
  • Jeera 50gms
  • Turmeric Powder 15gms
  • Mustard (Sasave) 15gms
  • Ginger 30gms

 

Preparation Method

  • Soak half a cup of Rice in water. Take half a cup of split Moong Dal and dry roast it on a very low flame until you can smell the roasted Dal
  • Coarsely grind Pepper and Cumin with the help of a mortar and pestle. Set aside
  • Heat some Ghee and Oil in a pan
  • Add in the cooked rice-dal mixture and Salt

AVALAKKI BATH

Ingredients (for 50 children)

  • Avalakki 3 Kgs
  • Refined Oil – 500ml
  • Jeera 20gms
  • Mustard (Sasave) 15gms
  • Black Gram (Udina Bele) 30gms
  • Bengal Gram (Kadale Bele) 50gms
  • Turmeric Powder 10gms
  • Red Chilli Powder, Green Chilli 50gms
  • Vegetables – 1 kg (mix of Carrot, Beans, Potato, Onions, Cabbage or any other seasonal vegetables) and Curry Leaves
  • Salt 50gms
  • Turmeric 5gms
  • Tamarind 10gms
  • Lemon, Salt 10gms
  • Asafoetida 10gms
  • Groundnuts 250gms

Preparation Method

  • Wash the Rice flakes, drain and set aside
  • Heat Oil and add Mustard, Cumin Seeds at medium heat
  • Saute Bell Pepper and Green Chillies for 5 minutes
  • Add Turmeric Powder and the Vegetables
  • Once cooked add Rice flakes, Salt and mix well
  • Garnish with Coriander Leaves

PROTEIN POWDER MIX

Ingredients (for 2.5kg of Powder)

  • Ragi 500 gms
  • Wheat 500gms
  • Green Gram 600gms
  • Groundnuts 200gms
  • Black Til 200gms
  • Milk 100ml
  • Jaggery 10gms

 

Preparation Method

  • Fry the Grams
  • Crunch the Grams and make it as powder
  • Boil Water and mix the Jaggery till it gets dissolved
  • Add the powder
  • Add Milk
  • Boil the mixture
  • Serve hot

A very unique blend of nutrients and a satiating beverage that can be consumed by children of all ages

RAGI GANJI WITH BANANA

Ingredients (for 2.5kg of Powder)

  • Ragi 15gms
  • Milk (Cow) 150ml
  • Jaggery 10gms
  • Salt
  • Banana – green skinned 120gms

 

Preparation Method

  • Boil Milk with Ragi and Jaggery
  • Add Salt when it comes to a boil
  • Mix well and serve hot

This porridge is a good blend of healthy nutrients and is an ideal drink especially for those with low Calcium levels