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
Millet idly:
Wash 1 cup of foxtail millets. Take a bowl, add the millets, add water. In another cup, wash 1½ cups of urad dal, add a tsp of fenugreek seeds. Soak the two overnight for nine hours. First grind the urad dal and fenugreek using water sparingly into a smooth batter. Pour into a large vessel. Keep aside. Next, grind the foxtail millet into a smooth batter. Now, mix the two batters, add salt to taste. Mix well. Leave overnight for fermentation. Grease steamer moulds with oil, put the batter into them, and steam for 12 minutes.
LUNCH
Potato spinach curry:
Take a pan and heat oil, then add mustard seeds, cumin seeds and curry leaves. Add the sliced garlic cloves, chopped onions, potato and cook it for 10 minutes. Then add chopped spinach and saute them for 3 minutes. Add salt and a pinch of turmeric. Mix all the ingredients and cover it with a lid. Once cooked, turn off the heat. Sprinkle 1/2 tsp of fresh lemon juice on the top.
SNACKS
Sununda:
Put a pan over medium flame and roast the rice until it turns red in colour, then remove from the flame. Now dry roast the urad dal (black gram) on low flame until it leaves a nice aroma and attains a golden colour. Keep stirring so that it does burn, turn off the flame and allow the dal to cool. Then blend both the things together into a fine powder along with powdered jaggery. Once the powder is ready. Take a pan and heat it over medium flame, add some ghee and let it heat. Once the ghee is hot enough, turn off the flame. In a wide tray, put the finely ground mixture and some powdered sugar, slowly pour the ghee and mix everything in a way that the entire mixture binds together. And now make round Ladoo’s
DINNER
Veg roll:
Take a pan and heat oil in it. Add cumin and mustard seeds in it, when they start to crackle, add a pinch of asafoetida along with salt. Then add the onions in it. Saute the onions until translucent. Now, add garlic paste in the pan and saute for a minute, and add capsicum along with tomato, carrot in the pan. Stir to mix all the spices and then add mashed potato in it. Cook for 2 minutes. Add turmeric, garam masala, chilli and coriander powder in the pan and mix them well. Let the veggies cook for 2-3 minutes, then close the lid of the pan and lower the flame. Let the veggies cook for about 5 minutes. Now. Take a chapati and a add sufficient amount of cooked vegetables in the middle. Garnish with some raw onion slices and chopped coriander leaves, and wrap it tightly to make a roll.
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.