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
Paneer Sandwich:
Peel and chop onion in a bowl. Grate the paneer in a bowl. Then, shred cabbage in another bowl. Now, take a large bowl and mix together paneer, chopped cucumber, capsicum, onion, tomato, cabbage, coriander leaves, salt and black pepper. Now, take a bread slice and spread butter on it. For all the sandwiches, make sure that one side of the bread is buttered. Take another bread slice and spread the paneer mixture on it. Repeat the procedure for all the bread slices. Now close the sandwiches by placing the buttered bread on top. Grill the sandwich for about 2 minutes.
LUNCH
Sago kichadi:
Ingredients: 2 cup sago, 4 tablespoon coconut, 5 tablespoon ghee, 1 bunch curry leaves, salt as required, 2 medium potato, 4 green chilli, 1 tablespoon lemon juice, 1/2 cup roasted peanuts, 1 bunch 1 tablespoon cumin seeds, coriander leaves, 2 cup water
Wash the sago and soak in 2 cups of water for 4 hours. Make sure that the soaked sago turns moist and soft. If not, then, soak it for another two hours else the sago will remain uncooked in the khichdi. Chop green chilli, potato and coriander leaves. Then grind the peanuts in a grinder and keep it aside. Put a pan on medium flame and heat ghee. When ghee is melted, add curry leaves in it along with some cumin seeds and chopped green chillies. Sauté for a few seconds and add potato cubes to the pan. Stir to mix with the spices and then cook till the potatoes turn soft on medium to low flame. Once the potatoes are soft enough, add soaked sago along with grated coconut and ground peanuts. Mix all the ingredients well and sauté for 4-5 minutes. Sprinkle a little water in the pan (just a little bit so that the sabudana doesn’t turn sticky and squishy) with a pinch of rock salt and mix well. Garnish with lime juice and chopped coriander leaves.
SNACKS
Split pea soup:
Wash and drain toor dal. Place in saucepan with water and turmeric and bring to a boil. reduce heat and cover. simmer in low heat for 1 1/4 to 1 1/2 hours. remove from heat. Place peas and liquid into blender. add lemon juice and rest of the ingredients except the yogurt, cucumber and the scallions. Dice the cucumber and the scallions just before serving. Garnish with it and a swirl of yogurt
DINNER
Ragi roti:
1/2 cup ragi flour, 1/4 cup grated carrot, 1/2 teaspoon chopped green chilli, water as required, 1/4 cup finely chopped spring onions, 1 1/2 tablespoon yoghurt (curd), salt as required.
Combine all the ingredients in a deep bowl and knead into a soft dough, using the required amount of water. Now, divide the dough into equal portions. Make roti of the dough using ragi flour for rolling. Cook on both the sides till properly cooked.