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
Porso millet idli:
Ingredients: rawa- 1 cup, urad dal – 1 cup and salt – to taste Proso Millet Rawa Idli
Soak urad dal in water for 4-6 hr and drain out the water and grind it. To the batter, add one cup of proso millet idli rawa, salt and allow it to ferment overnight. Pour out the batter into idli moulds and cook in idli cooker for7- 10 min. Serve hot with coconut chutney and sambar.
LUNCH
Millet sesame rice:
Ingredients: little millet-50g, peanuts-1tsp, urad dal- 1 tsp, sesame seeds powder-30 g, mustard seeds-1 tsp, cumin seeds- 1 tsp, salt- 1 tsp, chillies-2, lemon juice- as required, curry leaves- 6, water as required.
Cook rice. Add oil in a pan and heat it. Add mustard seeds, groundnuts, cumin seeds, urad dal, red chillies to the pan. Turn off the heat. Add sesame seeds powder, and salt and mix well. Add cool and cooked little millet rice to the mixture. And mix it well.
SNACKS
Black bean soup:
Wash and soak the black beans overnight. Next day, put the beans in a pressure cooker with enough water to cover and cook until soft. Drain the beans, reserving one cup of cooking water.
Chop the onion. Peel the garlic cloves and pop into a grinder with onion, chilli, and cumin seeds. Add a couple of tbsp of water and grind to a smooth paste. Put the beans and the reserved cooking water in a large pan. Add the onion paste, oregano and chipotle powder. Mix and bring to a boil. Reduce the heat to a simmer and add the vinegar and the olive oil. Let cook for a really long time. At some point, the soup will go from having bland beans to a harmonious blend of flavours. I let it simmer for between 45 minutes to an hour.
DINNER
Vegetable ragi chilla:
Ingredients: Ragi flour 70 g, Carrot 50 g 1, Bengal gram flour 30 g, Onion 25 g, Capsicum 25 g 1, Cabbage 25 g 4, Oil 15 ml, Coriander leaves 2 g, Ginger paste 2 g ½ tsp.
Chop vegetables and blanch for five minutes. Mix ragi, besan, salt and green chilli and make batter by adding water. Heat oil, add green chillies and chopped onion, stir-fry till transparent. Add blanched vegetables and stir-fry for 5 minutes with lid on. Add coriander leaves to fried vegetables. Divide fried vegetables into six equal portions. heat a tawa, grease it with oil, put a ladleful of batter and spread. Cook for a few seconds and turn the side. Spread a portion of fried vegetables over it. Cook for a few seconds and serve it.