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
Jowar Pongal:
Ingredients: 1 cup Jowar, 1/4 cup Split Yellow Moong Dal, 3 cup Water, 1/2 teaspoon Turmeric Powder, Salt to Taste, ½ tablespoon Ghee, 1 teaspoon Cumin Seeds, 1/2 teaspoon Black Pepper, 1 teaspoon Grated Ginger, 2 stalks Curry Leaves.
Wash and soak jowar and lentils for 2 hours. Pressure cook the soaked jowar and lentils with water, turmeric powder, and salt. Heat ghee in a pan and add cumin seeds, black pepper, ginger, and curry leaves. Add the cooked jowar and lentils mixture to the pan and mix well. Adjust the consistency by adding water if needed. Serve hot with coconut chutney or sambar.
LUNCH
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Panasakaya Biriyani:
Ingredients: 250 gm jackfruit, 4 onion, 1 tablespoon garlic paste, 1/2 teaspoon black pepper, 2 tablespoon biryani masala powder, salt as required, 3 tablespoon oil, 2 tablespoon mint leaves, 1 teaspoon turmeric, 2 cup basmati rice, 1 tablespoon ginger paste, 4 bay leaf, 1 teaspoon garam masala powder, 1 teaspoon red chilli powder, 2 tablespoon corriander leaves, 1/4 cup curd.
Place a large pressure cooker on medium flame. Heat 2 tbsp oil and add bay leaf and whole black pepper. Add thinly chopped onion and saute for a minute. Now, add ginger-garlic paste and saute till onions are golden brown. Add red chilli powder, salt as per taste, and mix well. Put jackfruit in the pressure cooker and saute for a minute. Cover lightly and cook for 3 minutes. Stir occasionally. Add biryani masala, garam masala, turmeric, curd to the cooker and mix well. Cover and let it cook for another 3 minutes. Now, add the rice, stir to mix well and cook for 3 minutes. Add water and close the lid. Pressure cook on high till 3-4 whistles. Turn off the flame and let the pressure cooker cool. Open the lid of the pressure cooker once it is at normal temperature and all the steam is out. Garnish with chopped cilantro and mint leaves.
SNACKS
Millet salad:
Ingredients: 1 1/2 cup barnyard millet, 1 medium tomato, 1 tablespoon lemon juice, 1/2 medium onion, 1 1/2 tablespoon mint, 1/2 teaspoon honey, water as required, 3 tablespoon coriander leaves
Wash and clean coriander and mint leaves. Put a pan on medium flame and add millet in it. Using a spatula, roast the millet until they get aromatic. Carefully pour water in the pan and allow the millet to be cooked until they get tender. Using a strainer, drain the water and keep aside. Take bowl add lemon juice followed by olive oil, salt, pepper and honey in it. Mix all the ingredients. Now in another mixing bowl, carefully add the cooked millets followed by, coriander and mint. Mix well. Then, pour the prepared honey mixture in the millet mixture and mix them well. Transfer the bowl containing the millet mixture in your refrigerator and leave it for half an hour and serve it.
DINNER
Beetroot curry:
Ingredients: Beet root 3, Coconut oil 1 tbsp, Onion 1, chopped, Garlic 3 cloves, Mustard seeds 1 tsp, Asafoetida a pinch, red chilies 2-3, Curry leaves a handful, Tamarind powder 2 tsp, Red chili powder 2 tsp, Coriander powder 1 tbsp plus for garnish, Turmeric 2 tsp, Tomato 1, chopped, oil 1 tsp, Mustard seeds 1 tsp.
Wash beetroots and peel the skin. Cut in to pieces. Boil in the pressure cooker with water for 5-6 whistles. Heat oil. Temper with asafoetida, mustard seeds, whole dried red chilies and curry leaves. Let it splutter. Add chopped onions and garlic. Sauté till onion becomes translucent. Add spice powders – coriander powder, red chili powder and turmeric powder. Sauté for a minute. Add in boiled beetroot. Sauté. Dissolve tamarind powder in 1 cup of water. Add into the beetroot. Season with salt. Cover and cook till nearly done. Add in chopped tomatoes. Cook till tomato is cooked into the sauce. In 1 tsp of coconut oil, temper the mustard seeds, red chiies, cumin till aromatic. Pour this on the beetroot. Sprinkle some coriander powder.