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
Scrambled tofu:
Ingredients:300 gm crushed tofu, 1 tablespoon refined oil, 2 pinch salt, 3 tablespoon sliced onion, 2 pinch turmeric powder, 2 pinches black pepper powder.
Place a pan on medium flame and heat oil in it. Add onions and saute them for a while. Now, add tofu to the pan and mix it well. Add turmeric powder and season it with salt and black pepper.Let it cook till the tofu is firm. Serve hot.
LUNCH
.
Amla rasam:
Ingredients:
Cook Gooseberry (Raw or cooked) – 4, Pepper corns – 1 tsp, Cumin seeds – 1 tsp, Coriander seeds – 1 tsp, Red chilli – 1, Garlic – 5 cloves, Ripe tomato – 2, Green chilli – 1, Cooked toor dal – 2 tbsp, Turmeric powder – 1/4 tsp, Salt & water – as needed, Ghee – 1 tbsp, Mustard seeds – 1/2 tsp, Curry leaves – few, Hing / Asafoetida – a pinch, Coriander leaves – to garnish.
Wash and chop tomato, green chilli. Pressure cook toor dal, gooseberry together and keep aside. Boil tomato, green chilli adding cooked toor dal paste, turmeric powder, salt and water. Dry roast pepper, cumin seeds, coriander seeds, red chilli and grind it along with gooseberry. Add this paste to the boiling tomato. Boil for a minute till frothy in low flame. Saute mustard seeds, cumin seeds, curry leaves, red chilli in ghee. Add to rasam and switch off the flame. Garnish with coriander leaves.
Place a pan on medium flame and heat oil in it. Add onions and saute them for a while. Now, add tofu to the pan and mix it well. Add turmeric powder and season it with salt and black pepper.Let it cook till the tofu is firm. Serve hot.
SNACKS
Masala Vada:
Ingredients: Sorghum– ½ cup, little millet – ½ cup, foxtail millet – ½ cup, barnyard millet – ½ cup, pearl millet – ½ cup, rajma – ½ cup; finely chopped onions, capsicum, ginger, cilantro and shredded carrot, potato, corn, bread crumbs and salt – as required.
Wash and soak millets in enough waterfor5-10 minutes. Boil the drained millet in 1.5 cups of water and cook in medium heat for 5-7 minutes till all the millets are cooked. In a blender, mash cooked vegetables and add cooked millet and rest of the ingredients and mix well. Then divide the mixture into small ball sized portions and flat it between palms. Heat a tawa, smear with oil once it is hot and shallow fry patties by flipping on both sides. Serve them with green chutney.
DINNER
cauliflower paratha:
Ingredients: Wheat flour 100 g, Grated cauliflower 170 g, Oil 15 ml, Green chillies 2, Ginger paste 2 g, Coriander leaves 2 g, Turmeric powder ¼ tsp, Black cumin seeds ½ tsp, Lemon juice ¼ tsp, Water as required, Salt to taste.
Chop green chilli and coriander leaves. For filling heat 1 tsp oil, sauté grated cauliflower, add all spices and salt. Knead wheat flour into smooth dough and keep aside for half an hour. Divide dough and fillings into four portions. Roll out each dough portion into a small roti, place about one portion of stuffing in the centre, bring the edges together and press firmly. Roll the stuffed dough into a paratha and shallow fry smearing oil. Let both sides of the paratha turn golden brown. Serve hot with curd.