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
Pearl millet upma:
Ingredients: Pearl millet rawa – 1 cup, chopped onions, green chillies, carrot, beans, potato ginger, mustard seeds, blackgram dal, bengal gram dal, curry leaves, water and oil – as required.
Roast pearl millet rawa till it turns brown. Season with chopped onions, green chillies, veggies, finely blackgram dal, chana dal, curry leaves mustard seeds, curry leaves and green chillies. Add carrots, beans, and potato saute for2 to3 minutes. Add water and add roasted rawa cook well till it becomes soft and serve.
LUNCH
Beetroot rice:
Ingredients: Beetroot 100 g, Rice 60 g, Carrot 30 g, Onion 50 g, Capsicum 30 g, Cauliflower 25g, Peas 25 g, Oil 15 ml, Soy chunks 10 g, green chillies 2 g, Cumin seed 0.50 g, Cinnamon 0.50 g, Cloves 0.25 g, Cardamom 0.50 g, Sugar 0.25 g, Bay leaves 1 piece, Salt to taste, Water 120 ml.
Wash rice and soak for an hour. Drain the water just before cooking. Soak soy chunks in warm water for about 15 minutes and squeeze out excess water. Chop vegetables. Grind beetroot to a fine paste. Heat oil (1 tbsp) in a thick pan, add bay leaves, cumin seeds, cinnamon, cloves and cardamom, allowing enough time for individual ingredients to turn brown. Add vegetables and fry till light golden. Add drained rice and fry for 2-3 minutes. Add beetroot paste, soy chunks, salt, sugar and water (double the amount of rice) and bring to boil. Lower heat to medium low, stir the pulao and cover the pan with a lid. It will take 10- 15 minutes for the rice to get cooked.
SNACKS
Fruit custard:
Ingredients: 2 cup milk, 2 tablespoon lukewarm milk, 1/4 cup pomegranate seeds,1/4 cup black grapes,1 small apple,2 tablespoon custard powder, 6 teaspoon brown sugar, 2 banana, 1 small mango, 10 gm flaked almonds
Firstly, chop all the fruits into bite-sized pieces and keep them aside. Boil the milk. Now add the milk to a pan and bring it to a boil. Meanwhile, mix 2 tbsp custard powder with 4 tbsp warm water to form a smooth paste. Add it to the milk and keep the flame medium. Stir well to ensure there isn’t any lump formation. Add the sugar and mix well to dissolve it. Simmer for 6-8 minutes more. Once the custard turns thicker, then turn off the flame.
Now add all the chopped fruits and mix lightly. Let the custard cool down a bit and then keep it in the fridge.
DINNER
Tomato rice:
Little millet- 1 cup, onion-1, carrot- 1 cup, tomato – 2, green chilli-1, curry leaves- 1 spring, ginger-1tsp [finely chopped], mustard seeds-1 tsp, bengal gram-1 tsp, urad dal-1 tsp, turmeric powder – ¼ tsp, red chilli powder – ¼ tsp, coriander leaves-2 tsp [chopped], water-1 ¾ to 2 cups, salt to taste and oil – 2 tsp
Wash and soak little millet for15 min. Heat oil in a pressure cooker add mustard seedsand letits splutter. Then add bengal gram, urad dal saute gently then add onion, ginger, green chilli, green peas, carrot and curry leaves saute. Add tomato, turmeric and red chilli powder mix well till soft. Add water and salt and mix well and let it boil. Then add little millet mix well then cover it and cook for 3 whistles. Then add coriander leaves mix well and serve.