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
Sorghum uthappam:
Ingredients: Sorghum grain– 1 cup, blackgram dal – 1/4 cup, ginger-green chilli paste – 1/4 tsp, salt- to taste; oil – for greasing and cooking, chopped tomatoes and coriander– 1 tsp.
Wash and soak the whole sorghum grain and blackgram dal in enough water separately overnight. Combine the whole sorghum grain, blackgram dal and water in a mixer, blend till smooth and add ginger-green chilli paste and salt and mix well. Heat the pan and grease it using ½ tsp of oil. Pour small spoonfull of the batter on the pan like uthappam. Sprinkle little tomatoes and coriander evenly over each uthappam, press lightly and cook on both the sides on a medium flame.
LUNCH
Stuffed capsicum:
Ingredients: Capsicum 200 g, Potato 100 g 2, Carrot 50 g, Oil 30 ml, Onion 20 g, Coriander powder 10 g, Garlic paste 5 g, Cumin powder 5 g, Coriander leaves 5 g, green chillies 2 g, red chilli powder ½ tsp, Turmeric powder ¼ tsp, Asafoetida a pinch, tsp Salt to taste.
Chop vegetables except capsicum and potato. Cut capsicum into halves and scoop. Boil potato and mash it. Heat oil, add asafoetida, chopped onion, garlic and fry till golden brown. Add green chilli, carrot, spices and salt. Add mashed potato and stir-fry till oil separates. Fill capsicum halves with cooked vegetables. Either bake them in an oven or fry on slow fire in a pan by applying oil.
SNACKS
Corn flakes fruit chaat:
Cut the apples into small pieces. Peel and segment the oranges. Also, roughly chop the coriander leaves. Now, take a big bowl and add apples, oranges, and pomegranate seeds in it. Also, add the cream and corn flakes in this bowl and mix them with the fruits. Now, add cumin powder, chaat masala powder, and salt in the bowl and toss everything together again. Garnish it with coriander leaves.
DINNER
Stuffed Bitter gourd:
Ingredients: Bitter gourd 330 g, Onion 200 g, Oil 65 ml, Coriander powder 15 g, Garlic paste 1 tbsp, Cumin powder 5g, Ginger paste 1 tsp, Mango powder 1 tsp, Turmeric powder¼ tsp, Black pepper ¼ tsp, red chilli powder ¼ tsp, Fenugreek seeds ¼ tsp, Salt to taste to taste
Wash and chop onion. Cut bitter gourd longitudinally into half without separating, scoop and boil for a few minutes. Heat oil fry onion, garlic and ginger paste till golden brown. Add all spices, salt and fry till cooked. Stuff cooked mixture into bitter gourd. Fry stuffed bitter gourd on slow fire in a heavy pan with lid.