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
Dalia kichidi:
Ingredients: 1/2 cup broken wheat (dalia), 1/2 small finely chopped onion, 1/4 cup finely chopped carrot, powdered turmeric as required, salt as required, 1/4 cup split moong dal, 1 tablespoon peas, 1/4 teaspoon cumin seeds, 2 teaspoon ghee.
Take a pan, and roast the broken wheat (dalia) for 2-3 minutes. Once done, soak it in some water in a bowl. Wash and soak the moong dal in a bowl. Next, heat ghee in a pressure cooker over medium flame and the cumin seeds to it. Add the chopped onion and saute them for a minute. Then, add the chopped carrots and green peas and saute them for few minutes. Add turmeric powder and salt as per taste. Drain the water from the dalia and moong daal. Add them to the pressure cooker and stir them for a while. Next, add water as required to it and close the lid. Cook on a medium flame for 2 whistles. Once cooked, transfer into a serving bowl.
LUNCH
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Cabbage rice:
Ingredients: 3 cups Rice cooked, 2 cups Cabbage shredded, 1 Onion, 1 teaspoon Red chilli powder, 1 teaspoon Coriander seeds powder, ¼ teaspoon Turmeric, 2 tablespoon Coriander leaves chopped, Salt to taste, 2 teaspoon Oil, ½ teaspoon Mustard, 1 teaspoon Urad dal, 1 teaspoon Chana dal, 1 tablespoon Ginger finely chopped.
Shred cabbage. Heat a pan with oil and splutter ½ teaspoon mustard seeds. Add 1 teaspoon of each urad dal and chana dal. Add 2 Green chilli and 1 tablespoon of very finely chopped ginger. Add 1 finely chopped onion and stir fry for a minute. Add 2 cups of shredded cabbage. Add 1 teaspoon of each chilli and coriander powders and ¼ teaspoon turmeric. Mix well for a minute. Cook covered for 2 minutes in medium flame or low flame, until cabbage is cooked. Add cooked rice, required salt. Mix well. Switch off flame and garnish with coriander leaves. Serve hot.
SNACKS
Sorghum peda:
Ingredients: Sorghum flakes – 1 cup, powdered sugar – 3/4 cup; ghee, cashew and badam – as required. (can also add grated coconut)
Roast the flakes and grind it to fine powder. Add equal quantity of sugar to flakes powder and mix well. Add ghee slowly to the flakes powder and make in to small balls. Decorate with cashew or badam.
DINNER
Egg curry:
Ingredients: 4 eggs, 1 teaspoon cumin seeds, 1 black cardamom, 1 teaspoon ginger, 1/4 cup chopped tomato, 1 tablespoon coriander powder, 1 teaspoon turmeric, salt as required, 1 tablespoon lemon juice, 1 tablespoon mustard oil, 4 cloves, 1 cup finely chopped onion, 1 teaspoon garlic, 1/4 cup tomato puree, 2 teaspoon Kashmiri red chilli, 1/2 teaspoon garam masala powder, 2 tablespoon kasoori methi leaves, 2 tablespoon coriander leaves
Peel the boiled eggs and prick them with a fork all over. Heat ½ tbsp mustard oil in a pan and shallow fry the eggs until they are browned from all sides. Transfer the eggs to a plate. Then, heat the remaining oil in the same pan and add cumin seeds, cloves and black cardamom and let them crackle for a few seconds. Next, add onion and fry for a minute. Now, add ginger and garlic and fry. Add chopped tomatoes and tomato puree in the pan and cook for 3-4 minutes. Then, add coriander powder, red chilli powder, turmeric powder, garam masala powder and salt and cook for another 3-4 minutes. Add water as needed to adjust the consistency and cook well. Finally, add the boiled eggs along with 2 cups of water and bring the gravy to a boil. Cook for 5-6 minutes on simmer flame. Then, add kasoori methi, lemon juice and mix well. Garnish with fresh coriander leaves.