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
Pearl millet thalipeeth:
Ingredients: Pearl millet flour- 1 cup, rice flour 2 tsp, onions – 1 finely chopped, green chillies – 1 to 2 , garlic paste – 1/2 tsp, salt to taste, coriander – (2-3) tsp finely chopped, oil – for cooking, warm water- to knead and ajwain – 1/2 tsp
Mix all ingredients by adding warm water and knead into a dough. Make small balls of the dough and on plastic sheet apply some oil and press it into a flat circle and create hole in the center. The thalipeeth shouldn’t be too thin, as it may break. Shallow fry in a pan.
LUNCH
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Chicken curry:
Ingredients: 1 kilogram chicken, 1/2 cup tomato puree, 1 tablespoon garlic paste, 1 cinnamon stick, 1 bay leaf, 1 tablespoon garam masala powder, 1 tablespoon kasturi methi powder, 2 onion, 1 tablespoon ginger paste, 1 cup cashews, 1 teaspoon cumin seeds, 3 red chilli, 1 tablespoon coriander powder, 2 tablespoon vegetable oil, salt as required, lemon juice (2 lemons), 1 teaspoon turmeric.
Firstly, wash the chicken under running water and keep it aside. Now, take a pan and pour little oil in it. Then add whole spices – cumin seeds, cinnamon seeds and bay leaf. Let them cook until the seeds start to crackle. On the other hand, marinate the chicken with salt, turmeric powder and lemon juice and keep it aside for 20-30 minutes. Now, using a mixer, make smooth paste of onions, tomatoes, cashews, red chillies by adding water separately. Next, in the pan with the whole spices, add onion puree with ginger and garlic paste and cook it for 2 minutes. Add tomato puree to the pan and cook for another 2 minutes. Meanwhile, add salt to taste and red chilli paste. Cover the pan with a lid. Then add the marinated chicken pieces in the gravy and let it cook for more 15-20 minutes with the lid on the pan, after 15-20 minutes, check if the chicken pieces are cooked properly. Now, add cashews and red chilli paste into the mixture and cook for another 2 minutes. Now add garam masala, coriander powder, cashew paste and Kasturi methi and mix them all well. Let the chicken curry cook for another 5 minutes and then turn off the flame. Garnish the curry with fresh coriander leaves.
SNACKS
Egg lettuce wraps:
ingredients: 3 hard-boiled eggs, chopped; 1/4 cup diced celery; 1/4 cup diced red onion; 2 tablespoons plain yogurt or light mayo; mustard; lettuce leaves
Instructions: In a bowl, combine the chopped hard-boiled eggs, diced celery, diced red onion, yogurt or mayo, and a small amount of mustard if desired. Mix the ingredients until well combined. Stuff the lettuce leaves with egg fill and wrap them up to create lettuce wraps.
DINNER
Cauliflower curry:
Ingredients: 1 green chilli, 2 pinches asafoetida, 1 1/2 teaspoon coriander powder, 1 teaspoon garam masala powder, salt as required, water as required, 300 gm cauliflower, 1 teaspoon cumin seeds, 1 teaspoon powdered turmeric, 1/2 cup vegetable oil, 1 teaspoon red chilli powder.
Remove the stalk of the cauliflower and cut it into florets. Rinse these florets under water and place them in sieve to drain the excess water. Now, chop the green chili and keep it aside in a small bowl. Place a large pan on medium flame. Add water as per your choice and once it starts boiling add cauliflower florets in it. Cover the pan with a lid and cook for 5-7 minutes. Now prepare the masala by placing another pan over medium flame. Add oil to it. Once the oil is hot enough, add cumin seeds, salt, asafoetida, turmeric powder, dry fenugreek leaves, coriander powder and chopped green chili to it. Saute the masala well over low flame till the oil starts leaving from the sides. Now, lower the flame and add salt to the veggies. Add the boiled veggies to the masala pan along with water. Give it a stir. Now add garam masala powder to the pan and mix it really well. Cover the pan using a lid and cook the vegetables for 5-7 minutes over low flame. Garnish it with coriander leaves