Detox Drink
Add 1.5 spoons of fenugreek seeds to water soaked overnight & Drink it in the morning or Add 2 spoons of fenugreek seeds Boil it with water and take it first thing in the morning.
BREAKFAST
Paneer Salad:
Take 1 tsp oil, add 1 tbsp jeera, 2 or 3 chopped tomatoes, let them cook for 5 minutes until they become mushy, then add chopped spinach, add 100 grams paneer cook it in steam for 5 minutes, add black pepper and rock salt. Serve and garnish with coriander leaves.
LUNCH
Rajma Curry:
Wash the rajma and allow it to soak in water overnight. Wash it again and pressure cook with 2 cups of water, 1/2 tsp salt and turmeric. Once the rajma is soft and squishy, remove it from the heat and keep it aside.
Heat a pan, add oil, when it gets heated add green cardamom, black cardamom, cinnamon, clove, peppercorn. Once they become fragrant, add onions and cook till they are golden brown. Now add the tomatoes and cook on high for 4-5 minutes. Add ginger- garlic-chilli paste, cumin powder, coriander powder and black pepper powder. Cook till the spices become fragrant and oil starts leaving the sides of the pan. Now add the rajma and one cup of water. Mix well and cook covered for 10 minutes.
Serve it with cooked rice along with lemon and onion.
Cucumber salad:
Slice the cucumber thinly. Chop the onions. Mix them well. Add lemon and salt according to the taste. Then, mix them well.
SNACKS
Amla juice:
Boil thickly chopped amla until it gets soft. Let it cool for some time. Blend the boiled amla along with ginger and cardamom and salt. And then serve it.
DINNER
Aloo paratha:
Boil the potatoes and let it cool for some time, mash them in a large bowl and add chopped onions, coriander leaves, salt, garam masala powder and red chilli powder. Mix well so that no lumps remain. Take wheat flour and add water (can also add milk or curd to make the dough softer) gradually and knead into a soft dough. Make small-medium balls of the dough and roll them out into 3 to 4-inch circles. Add potato filling in the centre. Gradually press the rolling pin on all sides while making the parathas. Be very careful to apply pressure evenly. Seal the dough and round it with the fingers. Now, roll them with a rolling pin into round parathas. Heat a tawa and roast the parathas, cooking them on both sides with oil. Serve it with a cup of curd.