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
Tofu Sandwich:
Peel and chop onion in a bowl. Grate the tofu in a bowl. Then, shred cabbage in another bowl. Now, take a large bowl and mix together paneer, chopped cucumber, capsicum, onion, tomato, cabbage, coriander leaves, salt and black pepper. Now, take a bread slice and spread butter on it. For all the sandwiches, make sure that one side of the bread is buttered. Take another bread slice and spread the tofu mixture on it. Repeat the procedure for all the bread slices. Now close the sandwiches by placing the buttered bread on top. Grill the sandwich for about 2 minutes.
LUNCH
.
Anapaginjala curry:
Ingredients: Anapaginjalu – 1.5-2 C, Onion – 1 medium, Tomatoes 2 medium, Ginger – 1 inch piece, Garlic cloves – 4-6, Garam Masala – 1 Tbsp, Coconut (dried or tender) – 1/4 Cup, Green chillies – 2-3, Poppy seeds – 1 Tbsp, soaked for atleast 30 min, Coriander leaves – a handful. Jeera powder – 1 Tbsp, Cooking oil – 1 Tbsp.
Grind the coconut, poppy seeds, green chillies and coriander leaves together in a mixer-grinder. Boil the anapaginjalu in a pressure cooker and keep a side. Grind the ginger and the garlic cloves together to get a ginger-garlic paste. Sauté the onions in the oil. Once they turn brown, add the ginger-garlic paste to this and sauté for 5 min on medium flame. Add garam masala and the chopped tomato pieces and stir them together for 5-10 min on medium flame. Now add the coconut paste and jeera powder to this and mix all of this well. Continue stirring on a medium flame for 5 more min. Add the anapaginjalu to this paste and mix thoroughly. Bring all of this to a boil and let it stay on the stove on medium flame for 5 more min.
SNACKS
Spinach Tomato Salad:
Chop the tomatoes and spinach and onion as required. Mix them in a bowl. Now, add 1 tsp of olive oil, black pepper powder, cumin powder and salt to taste. Mix them well and serve it.
DINNER
little millet tomato rice:
Ingredients: Ingredients: Little millet- 1 cup, onion-1, carrot- 1 cup, tomato – 2, green chilli-1, curry leaves- 1 spring, ginger-1tsp [finely chopped], mustard seeds-1 tsp, bengal gram-1 tsp, urad dal-1 tsp, turmeric powder – ¼ tsp, red chilli powder – ¼ tsp, coriander leaves-2 tsp [chopped], water-1 ¾ to 2 cups, salt to taste and oil – 2 tsp.
Wash and little millet for15 min. Heat oil in a pressure cooker add mustard seeds and let its splutter. Then add bengal gram, urad dal saute gently then add onion, ginger, green chilli, green peas, carrot and curry leaves saute. Add tomato, turmeric and red chilli powder mix well till soft. Add water and salt and mix well and let it boil. Then add little millet mix well then cover it and cook for 3 whistles. Then add coriander leaves mix well and serve.