The Monsoon Breakfast Menu

Priyottam BrainBerg Child Developement Innstitute A place for everything, everything at its place… ________________________________________ Monsoon Breakfast Menu “Tomatoes are red, beans are green, A brinjal has a crown, just like a queen. Potatoes are brown, onions are pink, Carrots have juice which I can drink. Vegetables make me healthy and wise, I'll eat some daily with milk and rice.” Dear All, It fills our heart with joy unspeakable to introduce the parents and the children the unique ‘Monsoon Breakfast Diet’ plan for this season and such every season after. With the advancing of monsoon, children steadily drop down their appetite. This is an observed fact by many of the parents. With respect to the traditional cooking values and contemporary eating habits of children, the BrainBerg Child Development Institute has come up with this ‘Monsoon Breakfast Diet’. Strictly adhering to the nutritional and calorific value of the food stuff, all precaution has been taken to build the plan. The current breakfast plan retains the conventional touch of Ayurvedic system of programming diet for children. The stuff prescribed here is easy to prepare which would boost the ‘General Immunity’ of your child. It will also take care of the digestive and respiratory system of the children. Nevertheless the expertise of the BrainBerg into this has been exceptional. It is with great optimism we believe that each parent will subject their children to this breakfast plan and leave a great sigh of relief, for the question of fetching a new recipe to your loved ones, which matters you everyday of the week! Happy Monsoon! -Dr. Ruta Sawarkar- Pediatrician and Nutritionist -Dr. Vishal Sangale- Clinical Psychologist The Monsoon Breakfast Menu Monday: Menu # 1- Upeet of Rawa (Upama) Rawa made up of good quality Wheat + Ginger + Jeera + Asafoetida (Hinga) with Lime squeezed on top. Menu # 2- Fulca+Methkut Roll Recipe for Methkut : 2 cups chana daal(split gram) 1 cup udad daal(black gram) 1/2 cup chawal(rice) 1/4 cup gehu(whole wheat) 1/4 cup rai(mustard seeds) 2 tea sp. jire(cumin seeds) 2 tea sp. Hing(asefotida) 2-3 sukhi lal mirch(dry red chillies) 1 piece halkund(turmeric root) 1 piece soonth(dried ginger) 2 tea sp. dhane(whole coriander seeds) half jaiphal(nutmeg) Procedure: Roast all above ingredients separately and nicely till you get the aroma except hing, soonth, jaiphal. Then grind them to fine powder. While grinding add above three ingredient Menu # 3- Rice + Fruit Vegetable + 4-5 Black cumin seeds (read Meere in Marathi)With Lime squeezed on top Tuesday: Menu # 1- Thalipeeth of roasted (bhajnee) floor Menu # 2- Parratha Jowar 2 parts +Wheat 1 part + Besan ¼ part. Add Owa+ Garlic paste Wednesday: Menu # 1- Sprouted Moong Add small quantity of Ginger +Garlic Paste after Menu # 2- Sprouted Moth Beans (Matki) steaming and Lime squeezed on top. Menu # 3- Tomato +Onion +Rock salt (saindhav) +Jeera powder = Salad Apply butter to Chapati/Brown bread and stuff the salad in to it. Thursday: Menu # 1- Sheera made up of Rawa/Shingada/ Wheat Floor Use pure Ghee ( Cow Ghee preferable and best) Menu # 2- Soaked Khajur 5-6 + rajgira laddoo Friday: Menu # 1- 1 Fruit +Flakes{ Lahyya (Jowar/Nachni/ Corn)} Eg: 1 Apple + Jowar flakes with application of methkut/haldi and salt with minimum oil. ________________________________________