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
Sago Upma:
Lightly roast sago/sabudana in a non-stick pan on medium flame and make sure the colour of the sabudana does not change. Remove the sago and soak in a deep-bottomed pan for approximately 5 hours. It should be completely submerged in the water. After 5 hours you will find the sabudana to be swelled up and all the water would have been absorbed.
Take the potatoes and boil them in a deep bottomed pan, chop them into small pieces. Meanwhile, grind the peanuts in a grinder. Chop the ginger and green chillies into small pieces. Take a skillet and heat one tablespoon oil in it. Add curry leaves and ginger. Next, add green chillies, ginger, salt and sabudana to the skillet. Stir well and cook for approx 5 minutes. Add some lemon and garnish with coriander leaves.
LUNCH
Millet biriyani:
Ingredients: Foxtail Millet – 1 1/2 cup, onion sliced – 2, carrots -2, French beans – 1/2 inch pieces (15), green peas shelled – 1 cup, salt – as desired, green cardamoms – 8, black cardamom – 1. cloves – 15, cinnamon – 1/2 inch stick, bay leaf – 1, caraway seeds (shahi jeera) – 1/2 tsp, ginger-garlic paste – 1 1/2 tsp, turmeric powder – 1 tsp, Red chilli powder- 1 tsp, coriander powder- 1 tsp, tomatoes – 1 cup, garam masala powder- 1 tsp, Lemon juice – 1 tsp, food colour- a pinch, coriander leaves chopped – 2 tsp, mint leaves chopped – 2 tsp.
Boil Foxtail millet in four cups of salted boiling water with cardamom, cloves and cinnamon, until three-fourth done. Drain excess water and set aside. Boil all the chopped vegetables and keep aside. Add green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds and roast in a thick bottom pan. Add tomatoes, ginger-garlic paste, deep fried onions, carrot, French beans, and boiled green peas. Sprinkle salt, cover and cook on medium heat for two minutes. Add turmeric powder, red chilli powder, coriander powder, garam masala powder and mix well. Simmer for two minutes. Arrange a layer of millet at the top over that arrange half the cooked vegetables. Sprinkle fried onions, lemon juice, food colour mixed in milk garam masala powder, the coriander leaves and the mint leaves. Cover with a lid and cook. Let it stand for five minutes. Serve hot.
SNACKS
Sorghum lassi:
Germinated sorghum flour – 5 g, milk – 100 ml, curd – 2 ml, sugar – as required, cumin powder (jeera), salt – as required.
Boil milk and cool it till lukewarm. Add 5 g of germinated sorghum powder and heat up and hold for 10 min. Add curd culture to it and allow it to become curd. Keep the curd in refrigerated conditions. To make jeera lassi add cumin powder, salt and stir continuously for 5-10 min to avoid the lumps, and then filter.
DINNER
Louki ki kofta:
Ingredients: Bottle gourd (grated) 75 g, Onion 50 g, Tomato 50 g, Bengal gram flour 25 g, Oil 20ml, Ginger paste 17 g, Rice flour 10g, Garlic paste 5g, Coriander powder 5 g, Cumin seed powder 2.5 g, green chillies 2 g, red chilli powder 1g, Turmeric powder 1 g, Fenugreek seeds 0.50 g, Black pepper powder 0.50 g, Gram masala 0.25 g, Salt to taste.
Grate bottle gourd, chop green chillies, tomato, onion and coriander leaves. Mix grated bottle gourd, besan, rice flour, salt, turmeric and divide mixture into eight portions and make balls. Fry the balls in deep oil till brown on all sides. Drain and keep aside. Heat 1 tsp oil and stir-fry onion till golden brown. Add ginger-garlic paste and other spices including salt and fry for a few minutes. Add chopped tomatoes and cook till all the moisture evaporates. Add a cup of water and allow to simmer till the gravy is slightly thick. Add deep fried kofta and remove from the flame and serve it.