Detox Drink
Add 1.5 spoons of lemon juice to water soaked overnight & Drink it in the morning or Add 2 spoons of lemon juice Boil it with water and take it first thing in the morning.
BREAKFAST
Millet ponganalu:
Ingredients: Sorghum – ½ cup, little millet – ½ cup, foxtail millet – ½ cup, barnyard millet – ½ cup, pearl millet – ½ cup, , parboiled rice – ½ cup, black gram dal – 1 cup , jaggery – ½ cup , fenugreek – 3 tsp and oil – for shallow frying
Soak all the ingredients for 2 hours. Drain them and grind it int o a smooth batter and ferment for 4 hours. Heat ponganalu pan on medium flame and add in oil. Pour batter to the ¾ of the well, and cover the lid for1 minute on lo w flame and flip the each ponganam with the help of skewer. After it gets cooked take out from the well and keep it in bowl.
LUNCH
Rasam:
Ingredients: 3 chopped tomato, 1/2 teaspoon cumin seeds, 1/2-piece ginger, 1 handful chopped coriander leaves, 2 cup water, 1/2 teaspoon asafoetida, 1 teaspoon peppercorns, 5 curry leaves, salt as required
Grind the tomatoes, asafoetida, cumin seeds, peppercorns, ginger, curry leaves, coriander leaves and salt to it. Grind all these ingredients into a paste. take a pan and add 2 cups of water to it. Heat the pan over a medium flame. Add the ground paste and bring to a boil. Stir it for 1-2 minutes and then switch off the flame. Remove and keep it aside. or the tempering, heat ghee in a pan over medium flame. Add mustard seeds to the same pan and allow them to fry. Fry the mustard seeds for 20 seconds and pour them into the rasam. To make it more delicious add some curry leaves and green chillies.
SNACKS
Sweet potato soup:
Ingredients: 500 gm sweet potato, 2 tablespoon virgin olive oil, 4 tablespoon croutons, 1 bay leaf, 3 cup veg stock, powdered black pepper as required, 1/2 cup spring onion, 1 cup celery, salt as required, 1 teaspoon basil.
Cut the sweet potato, spring onions, celery. Next, put a pan over medium flame and heat oil in it. Once the oil is hot enough, add the chopped celery and spring onions in it, and saute until tender. Then, add the chopped sweet potatoes in the pan and cook for 2-3 minutes. Finally, add all the other ingredients and bring them to a boil. Cook all the ingredients over low flame and simmer till the sweet potatoes are tender. Then, turn off the flame once the mixture is about to get done and take out the bay leaf from the pan. Let the mixture cool at room temperature. Once done, transfer the mixture to a blender jar and blend until smooth. Put a pan over medium flame and transfer the pureed mixture in it. Bring it to a boil and let it simmer for about 2 minutes.
DINNER
Palak Paratha:
Ingredients: Wheat flour 100 g, Oil 30 ml, Spinach (Chopped) 25 g, green chillies 3 g, Ginger paste 2 g, Lemon juice 2 ml, Coriander powder ¼ tsp, Garam masala ¼ tsp, Water 50 ml, Salt to taste.
Chop green chillies. Add oil, chopped spinach and other ingredients into wheat flour and make a dough. Cover dough with wet cloth and keep it aside for 30 minutes. Divide the dough into 4 equal balls, roll it and place on a hot tawa and wait till slightly cooked. Turn and wait till brown marks appear. Apply some oil, turn and cook on both sides.