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
Semiya upma:
Ingredients: ½ cup vermicelli, 1 medium capsicum (green pepper), 10 green beans, 2 stalks curry leaves, 1 dry red chili, 1/4 tablespoon powdered black pepper, 2 tablespoon raw peanuts, 1 large onion, 1 medium carrot, 1 green chilli, 1 teaspoon mustard seeds, salt as required, 2 tablespoon cashews
Heat 1 tbsp oil in a pan. Add mustard seeds, dry red chilli, curry leaves and finely chopped green chillies. Let them cook for a minute. Now add chopped onions and saute them for two minutes. Also add chopped carrot, green beans and capsicum. Saute for a minute and season with salt as per taste. Add semiya along with 1 cup of water. Cover the pan with a lid and let it cook on medium flame. Meanwhile, heat 1 tbsp oil in a separate pan. Add peanuts and cashews. Fry them till they turn golden brown in colour. Once the vermicelli absorbs all the water, it is ready to be served. Add peanuts, cashews and black pepper powder.
LUNCH
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Chayote curry:
Ingredients: Chayote Squash – 3, Oil – 1 tablespoon, Mustard Seeds – 1/2 teaspoon, Dry Red Chilli – to taste, broken, Curry leaves – 1 stalk, Asafoetida – 1/8th teaspoon, Split Black Gram Dal – 1 tablespoon, Urad Dal – 1 teaspoon, Turmeric Powder – 1 teaspoon, Green Chillies – to taste, chopped, Salt – to taste, Fresh Shredded Coconut – 2 tablespoons
Wash and peel the Chayote Squash and cut them. Set aside. In a pan, heat Oil on medium heat. Once hot, add the Mustard Seeds and allow them to pop.
Add in the Dry Red Chilli, Curry Leaves, Asafoetida, Channa Dal. Stir for 30 seconds. Add in the Urad Daal and cook for another 30 seconds. Add in the Haldi and the Green Chillies. Right after that add in the chopped Chyote and Salt and mix well. Cover and cook for approximately 10 minutes, stirring occasionally. Once cooked, add in the freshly shredded Coconut and mix
SNACKS
Tomato soup:
Heat the oil in a pan and then add Bay leaf, basil leaves chopped onion and garlic and sauté them for 3 minutes. Add chopped tomatoes. Add water and cook it until the tomatoes gets soft. Let it cool for some time. Discard the bay leaf. Blend it in a mixer to make a thick consistency. Add some water and then cook it for 8 minutes. Add salt and black pepper powder to taste, then serve it.
DINNER
Drumstick paratha:
Ingredients: Drumsticks – 2, finely chopped, 1 onion, 1 boiled potato, mashed, Salt to taste, 1/4 teaspoon red chilli powder, 1/4 teaspoon jeera powder, 1/4 teaspoon dry mango powder.
Add chopped drumsticks, onions, mashed potatoes in a bowl and mix. Add all spices and salt, mix well. Knead the dough for the parathas. In a big bowl, add the flour, pinch of salt, and slowly add water. Knead the dough into a soft one, apply oil and keep aside. Roll the dough into a paratha, and add the filling in the centre. Bring the sides of the paratha towards the centre, and close the paratha into a small ball. Roll into a flat, round paratha. On a hot tava, place the paratha and cook until it turns golden on one side. Flip, and let it cook on the other side. Remove from pan, serve hot with chutney or curd.