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
Vegetable Sandwich:
Ingredients: 1tomatoes, 1 small capsicum, 4chopped lettuce loose-leaf, 1 teaspoon olive oil, 2 pinches powdered black pepper, 1 sliced onion, 4 slices bread- brown, 1 ½ teaspoon lime juice, 1 teaspoon oregano, 1/4 teaspoon cumin powder, 2 pinches salt
Cut the capsicums into small pieces. Mix the lime juice, olive oil, oregano, cumin powder, red chilli powder and black pepper powder in a bowl.
Heat oil in a pan over medium flame. Fry the onions for a minute.
Spread butter on half of the bread slices and the lime juice mixture on the other halves. Arrange the lettuce, onions, capsicum on the buttered slices. Sprinkle a bit of pepper powder, salt and on each sandwich. Cover with the other half and place them on a grill pan over medium flame.
LUNCH
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Mushroom pulao:
Ingredients: 1/2 cup chopped mushroom, 3 tablespoon refined oil, 1/2 cup shelled peas, 2 black cardamom, 4 bay leaf, 1 teaspoon ginger paste, 1 teaspoon salt, 1/2 lemon, 1 1/2 cup basmati rice, 1 inches cinnamon, 4 green cardamom, 4 clove, 2 medium sliced onion, 1 teaspoon garlic paste
Soak the mushrooms and basmati rice in water separately for 1 hour each. Drain and keep aside for few minutes. Cut the mushrooms in medium sized pieces. Now heat oil in a pan over medium flame. Once the oil is hot, add the whole spices and saute them for a minute. Add onions and saute till 2 mins. Add ginger garlic paste and cook for about 3 minutes of moderate flame. Add mushrooms, rice and peas and cook for 2-3 minutes, stirring continuously. Add 3 cups water, salt and juice of half a lemon. Once the water reaches the boiling point, reduce the flame and cook covered for 15-20 minutes or till entire water is absorbed. After 15 minutes, keep checking every 3-4 minutes if the rice is done.
SNACKS
Sorghum soup:
Ingredients: Sorghum grain – 100 g, bouguet garni – 1 no, roughly cut vegetables (leeks, celery, carrot, onion and turnip) – 100 g, veg. stock – 1000 ml and seasoning – to taste.
Clean and boil sorghum along with all the vegetables. Add a sprig of bouguet garni. When all ingredients are well done remove bouguet garni. Blend it in a mixer and bring back in a pan to re-boil. Adjust the seasoning and add a dash of fresh cream. Serve it.
DINNER
Stuffed ivygourd:
Ingredients: 30 pieces – ivy gourd, 2 tbsp – Oil, 1 tsp – Cumin Powder, 1 tsp – Grated Jaggery, 2 tbsp – Chopped Coriander Leaves, For Stuffing 1/2 tbsp – Red Chili Powder, 1 tbsp – Coriander Seeds Powder, 1/2 tbsp – Amchur/Dried Mango Powder, 1/2 tsp – Turmeric Powder, 1 tsp – Garam Masala Powder, 1/2 tsp – Asafoetida/Hing, 1 tsp – Cumin Powder, Salt to taste.
In a bowl mix all the spices and salt listed under ‘For Stuffing’ and keep aside. Wash, wipe ivygourd and cut both the ends. Slit the ivygourds vertically into four without breaking them. Carefully stuff the dry masala filling in the ivy gourd. Keep the remaining masala, aside. Heat oil in a pan, add cumin and allow to splutter. Add stuffed ivygourd in single layer. Cover the pan with a plate filled with 1/4 cup water, let ivygourd cook for 2-3 mins after that gently stir ivygourd and add the water from plate. Allow to cook for another 5 mins in medium flame with turning the ivygourd in intervals. Add the remaining masala stuff, cover and cook for 5-10 mins or until ivygourd is cooked. Add jaggery and cook for another min, add coriander leaves and off flame.