Breakfast

HOT COOKED BREAKFAST WITH CUSTOM-DESIGNED 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. Decentralized 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 program in their schools on their own after a few years.

Cooks, who are the backbone of the entire program, 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.

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