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
Uggani:
Ingredients: 2 ½ cups puffed rice, 2 long chilli, 1 tomato, salt to taste, 1 small onion, 1 teaspoon urad dal, mustard seeds, cumin seeds, curry leaves, 2 tsp peanuts.
Soak puffed rice for a minute in water, drain and keep it aside. Take a pan and add oil to heat. Season with mustard and cumin seeds, then add urad dal, green chillies, and saute for a minute. Now, add chopped onions and cook for a minute. Add turmeric powder add salt to taste. Add tomatoes and cook it. Now, add puffed rice and mix it well.
LUNCH
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Veg fried rice:
Ingredients: 2 cup boiled rice, 1 tablespoon soy sauce, 1 tablespoon chopped garlic, 1/4 cup carrot, 1/4 cup cabbage, 1/4 cup green onion, black pepper as required, 2 tablespoon sunflower oil, 1 tablespoon vinegar, 1/4 cup onion, 1/4 cup red bell pepper, 1/4 cup green beans, salt as required.
Chop all the veggies and keep them together on a plate. Add 2 tbsp oil to a pan. Add chopped garlic and saute for a minute. Now add all the veggies together and fry for 3 minutes. Now add soy sauce and vinegar. Keep on high heat and mix well. Lastly, add salt, pepper as per taste and cook for the last one minute. Now, add rice and mix it well. Once cooked, garnish with chopped green onions.
SNACKS
Mango smoothie:
Ingredients: 1 cup of milk, 1/2 cup of mangoes (frozen optional), 1 tsp of sugar or honey (optional), 1 tbsp chia seeds.
Beat together the milk, mangoes and the sugar in a blender. Add the chia seeds and let sit for about 5 minutes. Do not blend the chia seeds with the other ingredients.
DINNER
Besan chilla:
Ingredients: 1 cup gram flour (besan), 2 pinch turmeric, 2 cup water, 1 piece minced ginger, salt as required, 4 tablespoon refined oil, 2 teaspoon thymol seeds, 1 cup coriander leaves, 2 teaspoon cumin powder
Take bowl and add gram flour, turmeric, thymol seeds, minced ginger, salt, cumin powder and water. Make a paste out of this, the consistency of the paste should be neither watery nor too thick and lumpy. Make sure your paste does not have any lumps in it. Keep this paste aside for at least 15 minutes. Meanwhile, chop coriander leaves and keep them aside. Now take a pan and heat it on medium flame, spread refined oil in it. Once it gets heated, pour the paste on the pan. Use a spoon and spread the paste evenly in the pan to get a bigger and thinner circle. Cook until the one side turns into a nice golden colour and then flip the chilla on the other side. Garnish it with coriander leaves.