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
Ragi porridge:
Ingredients: 2 tablespoon ragi flour, milk as required, 1 tablespoon powdered jaggery, water as required
Heat a pan with water over a medium flame and add jaggery powder to it. Bring them to a boil until the jaggery melts completely. Once done, add the ragi flour to the pan and keep stirring. Make sure no lumps are formed. Add milk as required and cook until the porridge achieves a thick consistency. Turn off the flame and remove the pan from the flame. Allow the porridge to cool down and serve.
LUNCH
Kodo millet pulao:
Ingredients: Kodo millet – 1 cup, water – 1 & 1/2 cups, chopped carrot, beans, green peas – 1 cup, onion – 1, ginger garlic paste – 1 tsp, green chilli – 2, mint leaves – 12, salt – as needed; To temper: Ghee/ oil – 3 tsp, cinnamon – 1 inch piece, fennel seeds – 1 tsp and bay leaf – 1
Heat a small pressure cooker and saute with oil / ghee and add cinnamon, fennel and bay leaf. Stir and add onion and ginger garlic paste. Add the chopped veggies, mint leaves and salt. Add washed, drained millet to it and mix well and cook. Add water, salt and bring to boil, mix well and cook for a whistle in medium or low flame. Serve hot garnish with coriander leaves.
SNACKS
Green salad:
Chop the cucumber into small pieces. Chop spinach, lettuce and coriander leaves. Mix them well. Now, add lemon juice, jeera powder and black pepper powder. Mix them together and serve it.
DINNER
Pearl millet kichidi:
Ingredients: Pearl millet – 1 cup, moong dal – 1 cup, potato, carrot, beans, green peas, salt, oil, onion, green chilies, tomato, asafoetida, cumin seeds, mustard seeds, ginger garlic paste, red chili powder, coriander powder, turmeric powder, 2 tbsp – chopped coriander leaves, lemon juice – as required. Soak pearl millet grain and moong dal overnight. Boil all the vegetables. In a pressure cooker add soaked, washed pearl millet grain, moong dal, all the vegetables, green chilli, salt, turmeric powder and 4 cups water and cook for 3-4 whistles. In a pan saute onion, green chilli, asafoetida, cumin seeds and mustard seeds in oil. Add red chili powder, and mix cooked millet grain well, simmer for 2-3 mins.