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
Pesarattu:
Ingredients: 250 gms soaked moong dal, 20 gm chopped ginger, 2 pinches salt, 100 gms soaked rice, 7 chopped green chilli.
Soak rice and moong together for around 3-4 hours. If you are using whole moong, soak for at least 6-7 hours because whole moong takes a while to soak completely. When the dal is soaked, grind it to a thick paste along with chopped ginger and green chillies. Do not make the batter too thin. Add little salt as per taste. Pre-heat the pan, once it is hot enough smear oil on to it and spread it evenly. Pour small spoon full of the batter on the pan like dosa. Cook on both the sides on a medium flame.
LUNCH
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Cluster beans curry:
Ingredients: 3 cups of chopped cluster beans, 1 medium onion chopped, 2-3 garlic, 1-2 tsp red chilli powder [substitute with green chillies, ½ tsp turmeric powder, 1 tsp Mustard seeds, 3-4 Curry leaves, Cumin seeds, A pinch asafetida, Salt to taste, Coriander leaves, ¼ cup shredded coconut.
Take a pan; heat about 1 tsp of oil. Add mustard seeds and let it splutter. Add the curry leaves, jeera/cumin seeds, asafetida and mix until it turns light brown. Add the crushed garlic, diced onions and sauté until it softens. Add the chopped beans and stir until it mixes with the onions and seasoning. Sprinkle some water, stir in between making sure it does not stick to the bottom. Add salt, turmeric, and red chilli powder and mix well. Add about 1/2 cup of water and stir again. Cover with lid and let it cook on simmer, stir in between. Switch off when the beans are cooked. Finally add chopped coriander for garnish and shredded coconut and mix.
SNACKS
Soyabean sundal:
Ingredients: 200 gm soyabeans, 150 gm carrot, 1 tablespoon sunflower oil, 3 teaspoon lemon juice, 10 leaves curry leaves, 150 gm coconut, 6 green chilli, 1 teaspoon salt, 1 pinch mustard seeds, 2 tablespoon coriander leaves.
Take the soya beans and soak them over night. Then the next day, take these soya beans and put them in a pan with some water. Let them boil. Once done, drain out the excess water and let them sit for a white. Now take a pan and heat oil in it. Then add curry leaves, mustard seeds and chopped green chillies. Fry them for 1 min. Put the boiled soya beans, grated carrot and grated coconut in the pan. Season with some salt. Mix well and cook for some time. Then take it out in a bowl. Add some lemon juice and chopped coriander leaves on top.
DINNER
Cabbage rice:
Ingredients: 3 cups Rice cooked, 2 cups Cabbage shredded, 1 Onion, 1 teaspoon Red chilli powder, 1 teaspoon Coriander seeds powder, ¼ teaspoon Turmeric, 2 teaspoon Ghee – 1 or 2 tsp, 2 tablespoon Coriander, Salt to taste, 2 teaspoon Oil, ½ teaspoon Mustard, 1 teaspoon Urad dal, 1 teaspoon Chana dal, 2 Green chilli, 1 tablespoon Ginger
Chop the cabbage finely. Heat a pan with oil and add ½ teaspoon mustard seeds. Add 1 teaspoon of each urad dal and chana dal. Let it roast crisp. Add Green chilli and 1 tablespoon of very finely chopped ginger. Add 1 finely chopped onion and stir fry for a minute. Add 2 cups of shredded cabbage. Add 1 teaspoon of each chilli and coriander powders and ¼ teaspoon turmeric. Mix well for a minute. Cook covered for 2 minutes in medium flame or low flame, until cabbage is cooked. Add cooked rice, required salt. Garnish with coriander leaves. Serve hot