Maharashtra Introduces 15 Nutritious Recipes for School Meals Under Poshan Shakti Nirman Yojana

Pune, 11th June 2024: In the state of Maharashtra, as part of the Pradhan Mantri Poshan Shakti Nirman Yojana, 15 recipes have been designated to provide nutritional meals to students starting from the academic year 2024-25. These recipes include dishes such as vegetable pulao, nachani satva, egg pulao, and rice khichdi, catering to three-course meals. This initiative offers students a flavorful alternative to the traditional khichdi.

The Maharashtra State Government’s decision in this regard was announced by the Ministry of School Education. Nutritious food is provided to students from 1st standard to 8th standard in eligible schools across the state. Students from 1st to 5th standard receive 450 calories and 12 grams of protein, while those from 6th to 8th grade receive 700 calories and 20 grams of protein. Additionally, under the scheme, the Central Government subsidizes 100 grams of rice per day per student for primary classes and 150 grams for secondary classes. Currently, nutrition is predominantly rice-based.

Following instructions from the Central Government, a Culinary Reform Committee was formed to enhance the quality and nutritional value of meals by incorporating locally available grains, cereals, and other foods, diversifying the diet. The inclusion of vegetables and fruits grown in school gardens enhances the freshness and healthiness of the students’ meals.

Against this backdrop, it was proposed to diversify the diet by offering a three-course meal consisting of rice, pulses, rice pudding, nachani satva, etc. The fixed recipes include vegetable pulao, egg pulao, masala rice, Moth bean, pea pulao, sweet khichdi, Moong dal khichdi, dal rice, soybean pulao and others.

These prescribed recipes are to be provided once daily for twelve days. To offer three structured meals to the students, the quantity of rice, pulses, and others needs to be determined based on local conditions and student preferences. The quantities of pulses, oil, salt, spices, and vegetables should be adjusted according to the rice quantity set by the respective districts, ensuring compliance with the nutritional requirements of the three-course meal plans.

After determining the recipe quantities, students’ diets can be diversified by incorporating items such as leftover rice, rice pudding, leftover vegetables, and salads. Additionally, students should be provided with sprouts along with their daily meals. Rice pudding should be served four days a week, with nachani satva provided once a week alongside regular recipes. Egg pulao should be offered to egg-eaters once a week, while non-egg eaters should receive vegetable pulao. For students who do not consume eggs, bananas or local fruits within the government-fixed price limit should be provided.