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
. Barley upma:
Heat ghee or oil in a pressure cooker. Add mustard seeds and curry leaves and let it crackle. Then add chopped vegetables and stir. Now add broken barley and saute them all together for a few minutes. Pour in 1 cup of water and add some salt to taste. Cover the lid and cook for 2 to 3 whistles on medium flame. Once done, allow the pressure to release. Open the lid and check that there is no excess water. Add lemon juice and serve hot.( you can also add vegetables of your liking.
LUNCH
.
1.Tofu pulao:
Ingredients: ½ brown rice, 2 onions, ½ curd, 200gms tofu, ½ cup green peas, 1 ½ cup (capsicum carrot, green beans chopped) ½ cup moringa leaves, 2 green chillies, 1/ 2tsp ginger paste, 6 cloves garlic, 1 tsp each of turmeric powder, coriander powder, garam masala, red chilli powder, cumin seeds, 1 tsp kasturi methi, 1 bay leaf, hand full corriander leaves, salt to taste.
Soak the rice for 30 mins, drain the excess water and cook with 2 cups of water till half cooked. Take a pan on medium heat, add bay leaf and cumin seeds, saute them for a min. Add the minced garlic ginger and saute them for a min. Now, add onions, green peas, carrots, capsicum, green chillies and cook them for 3 mins. Now, add curd and all the spices and tofu cook them for 5 mins. Now add semi boiled rice and moringa leaves and mix them. Cover the pan cook it until the rice is completely cooked. Garnish it with coriander leaves and serve it.
SNACKS
Roasted chickpeas:
Ingredients:1 cup boiled chickpea, ½ tsp pepper, pinch chilli powder, ½ tsp cumin powder, salt to taste.
Take a bowl, add the chickpeas and add pepper, chilli powder, cumin powder, salt and mix them. Take a pan and chickpeas and roast for 10 mins over medium heat. Once done serve it with lemon juice.
DINNER
Drumstick adai:
Ingredients: 1 1/3 cup parboiled soaked rice, 1/2 cup soaked chana dal, 1 handful curry leaves, 1 bunch coriander leaves, 1 dash asafoetida, 2 pinches salt, 1 piece peeled ginger, 5 green chilli, 1/2 cup soaked toor daal, 1/2 cup soaked urad dal, 4 cloves garlic, 4 cup chopped Drumstick leaves, 1 medium finely chopped onion, 1/2 cup Refined oil, 5 red chilli.
Take the dals and rice and soak them individually for about 2-3 hours or overnight. Once done, take the soaked rice and grind them. Then put the soaked dals, garlic, red chillies, ginger, coriander leaves, green chillies, salt and asofoetida in it. Grind them as well. Add some water such that you have a dosa like batter. Now take the drumsticks and chop them finely and put them in the Adai batter. Put the onions as well. Mix everything nicely. Now take a tawa and put some oil in it. Let it heat a bit. Once hot, pour a ladleful of the batter and spread nicely on the tawa. Make sure to oil a few drops of oil at the edges of the Adai and center while cooking it. Turn it over and cook from the other side as well in the same manner.