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
Spinach tofu sandwich:
Ingredients: 1/2 cup spinach, 1/4 cup grated tofu, 1/2 teaspoon powdered black pepper, sugar as required, 1 tablespoon curd, 4 slices brown bread, 4 clove garlic, salt as required.
Place a pan on a medium flame and add oil to it. Chop the spinach, garlic and grate tofu in a bowl. Add chopped garlic and spinach along with sugar and salt and saute it until the spinach leaves turn soft. Don’t overcook them. In a medium-sized bowl add curd, black pepper along with cooked spinach and whisk it well. In the meantime, set up the grill or a pan and let it get hot. Now take two slices of bread and add a spoonful of the prepared mixture and spread it across the slices. Sprinkle some grated tofu on both slices and cover them with the other two slices. Place the sandwich on the grill or pan until it turns crunchy.
LUNCH
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Chicken fried rice:
Ingredients: 400 gm chicken boneless, 7 cloves garlic, 1 carrot, 2 tablespoon capsicum, 1 tablespoon vinegar, black pepper as required, 1 tablespoon oil, 1 cup rice, 2 tablespoon onion, 2 teaspoon soy sauce, salt as required, 1 teaspoon lemon juice
Soak the rice in water for at least 20 minutes before starting. Wash and marinate the chicken in some salt and black pepper for 20 minutes. Now, add 2 cups of water in a pan and let it come to a boil. To this, add the rice and let them cook until 80% done. Drain the rice and keep aside. Now that the chicken has been marinated, add some oil to a hot pan and add in the chicken. Cook it until it changes colour to a light golden. Take it out and keep aside. Now add ½ tbsp of oil into the pan again and stir fry the finely chopped garlic and add the onion. Add in the rest of the vegetables and cook on high flame for 1-2 minutes. Now, to this, add black pepper and salt according to taste along with all the sauces and mix well. Add the rice and chicken and stir well. Cover and let it cook for 30 seconds. Turn the flame off and drizzle the vinegar and cover again.
SNACKS
Cabbage onion pakora:
Ingredients: Cabbage ½ cup, Onion 1, Gram flour 2 tsp, Rice flour 1 tsp, Green chilli 2, Ginger paste ½ tsp, Garlic paste ½ tsp, Cumin seed powder ¼ tsp, Carom seeds ¼ tsp, Red chilli powder ¼ tsp, Turmeric powder ¼ tsp, salt to taste.
Chop vegetables. Take cabbage and onion in a bowl. Add flour, chopped green chilli, other ingredients and mix together. Divide into 8 portions. Heat oil, deep-fry each portion till brown and crispy. Serve it with chuney.
DINNER
Sprouts curry:
Ingredients: 1 cup boiled sprouted moong (can also use the chickpeas), 1 chopped tomato, 1 teaspoon ginger paste, 1 teaspoon red chilli powder, 1/2 teaspoon coriander powder, salt as required, 1/4 teaspoon cumin seeds, 1/4 teaspoon turmeric, 1 chopped onion, 1 teaspoon garlic paste, 1 teaspoon ghee, 1/2 teaspoon dry mango powder, 1/4 teaspoon garam masala powder, 1/2 teaspoon mustard seeds, 1/4 teaspoon asafoetida
Heat ghee in a pot. Add asafoetida, cumin seeds and mustard seeds. Saute for a minute. Now add chopped onions and saute them for just a few minutes. Add ginger paste, garlic paste and mix them properly. Add chopped tomatoes along with salt, turmeric, red chilli powder, dry mango powder and coriander powder. Mix well and close the lid. Let the masala cool for 4-5 minutes. Stir a few times in between. Now add the sprouts to the masala and coat them well in the masala. Add 1-2 cups of water, according to the consistency of curry you want. Cook the curry for 5 minutes now. Lastly, sprinkle garam masala and mix well. Garnish with chopped coriander leaves.