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
Finger millet dosa:
Ingredients: finger millet flour: 50gms, rice flour: 50 gms, curd: 20 gms, cumin seeds: 2 gms, salt: to taste.
Mix the finger millet flour, rice flour, salt, curd, cumin seeds in a bowl. Make a thin batter like consistency by adding sufficient amount of water. Heat the pan and grease it using ½ tsp of oil. Pour small spoon full of the batter on the pan like dosa. Cook on both the sides on a medium flame.
LUNCH
Potato green peas curry:
Ingredients: oil- 2 tsp, cumin seeds- 1tsp, green chilli-1, onion- 1, ginger garlic paste- 1 tsp, tomatoes-2, coriander powder- 2 tsp, cumin powder- 1 tsp, red chilli powder- 1 tsp, turmeric powder- 1tsp, potatoes- 250 gms, green peas- 1 cup, garam masala-1tsp, salt to taste, coriander leaves- 2tsp.
Take a pan, and heat oil and add cumin seeds. Add green chillies and onions. Saute onions till they turn golden brown. Add ginger garlic paste and saute for one minute. Add tomatoes, coriander powder, cumin powder, garam masala, turmeric, chilli powder and saute it. Add potatoes and cook for 3 mins. Add green peas and water and cook until the potatoes get soft. Garnish it with coriander leaves.
SNACKS
Porso millet payasam:
Dehulled proso millet – 1 cup, dry fruits, ghee, water, sugar, milk, cardamom powder– as required.
Cook the dehulled proso millet in boiling waterfor5 min. Roast dry fruits in ghee. Boil the milk and then add the cooked millet, add sugar and stir slowly for10-15 minutes until it is cooked. Add cardamon powder and decorate with cashew nuts and other dry fruits.
DINNER
Barnyard millet pizza:
Ingredients: Pizza base: Barnyard millet, ½ cup, Maida – ½ cup, baking soda – ½ tsp, salt – as required, oil – 1-2 tsp, water – if needed; millet crust pizza –Onions, green capsicum, tomato cubed – 1/3 cup, sweetcorn kernels – a few, tomato sauce – 1/3 cup and mozzarella cheese – as required
Soak the millet in enough water for at least an hour and grind into a smooth paste. Add baking powder, Maida along with salt and mix well (can also ferment the batter in a warm place for6 hrs). Heat a flat pan. Pour a ladle full of the prepared batter – don’t spread it. Spread few drops of oil all around the crust, cook and flip it to the other side. Pre-heat the oven at 180°C for about 5-7 mins. Meanwhile, line a baking tray with aluminium foil or parchment paper. Place the prepared pizza crusts on the baking tray. Spread the tomato sauce and mozzarella cheese over the sauce. Place cubed onions, capsicum and sweet corn all over the pizza. Bake/Grill at 180°C for about 7-10 mins, until the cheese is bubbly and the vegetables are toasted. Serve hot with red chilli flakes and mixed Italian herbs on top.