Detox Drink
Add 1.5 spoons of Kalonji to water soaked overnight & Drink it in the morning or Add 2 spoons of kalonji seeds Boil it with water and take it first thing in the morning.
BREAKFAST
Multigrain Dosa with coconut chutney:
Wash urad dal (10/ of the whole grams) Ragi whole, rice, brown rice, bajra (in equal quantities) and soak it in water. Drain the water and add them in a blender with some water as it makes a batter consistency (not too thick/thin). Transfer this to large bowl for fermentation for 8 hours.
Add water, baking powder and salt as needed bring it to a pouring consistency.
Heat the pan, coat it with oil and ladle full of batter in the center, spread it to a dosa. Allow it to cook and flip and cook on the other side until crisp.
LUNCH
Dal:
- Wash dal and soak in in a bowl for half an hour.
- Take a pan and boil 4 cups water in it. Add Dal, turmeric, salt, chili powder and stir well. Cover the pan and cook for 20 minutes. After the dal is cooked mash it and keep it aside.
- Now take a pan and add oil. Sauté the cumin and mustard seeds. Add the chopped onions and garlic and fry for a minute.
- Add the mashed dal along with the required amount of water and cook on low heat for 10 minutes.
- Add salt according to taste.
Pumpkin curry:
- Heat oil in a pan, add mustard seeds and saute it for a minute. Add green chilli and garlic, and saute them.
- Reduce the flame to low, add turmeric powder and red chilli powder, mix it properly.
- Add the chopped pumpkin and salt to taste, mix it well.
- Cover the pan and cook the pumpkin for about 15 minutes on low flame/ until the pumpkin gets soft.
SNACKS
Spinach juice:
One cup washed chopped spinach leaves, 1 peeled and sliced cucumber, 8-10 mint leaves, 1 teaspoon black pepper, 1 teaspoon lemon juice and 1 teaspoon grated ginger. Blend all the above ingredients together to make a smooth consistency. Serve it.
DINNER
Chapati:
Take wheat flour and add water (can also add milk or curd to make the dough softer) gradually and knead into a soft dough. Cover the dough with a cloth and let it sit for 2 hours as it makes the dough softer. Make medium balls of the dough and roll them with a rolling pan. Heat a tawa and roast the parathas, cooking them on both sides with oil.
Mushroom curry:
First make a paste of ginger (half inch), garlic (4 cloves) and half onion, coriander leaves, dry coconut(10gms) by adding some water. Keep it a side. Now, take a pan, add oil to heat add cumin seeds and mustard seeds, followed by chopped onions and sauté it for two minutes. Add turmeric, chilli powder, coriander powder, garam masala, salt and sauté it for a minute. Add mushroom cook it until oil comes out. Add masala paste prepared earlier, and cook it for 5 minutes. Add water according to the consistency needed. And cook it for 10 minutes and garnish it coriander leaves.
Carrot salad:
Add half a teaspoon of olive oil and lemon juice, salt and black pepper powder to taste to the thinly chopped carrots and mix them well. Garnish it with coriander leaves and serve it.