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
Sprouts uthappam:
Ingredients: 3 cup semolina, 3/4 cup grated carrot, refined oil as required, 1 1/2 cup mixed sprouts, 3/4 cup finely chopped green chilli, salt as required
Boil the sprouts for around 5 minutes and keep them aside. Meanwhile, take a large mixing bowl and add semolina, water and salt into it. Stir vigorously to form a thick batter (can also use dosa batter). Take another mixing bowl and add boiled sprouts, grated carrots, green chilies and salt to it. Mix them well. Preheat a teapoon of refined oil on a griddle. Once the oil heats up, pour a scoop of the semolina batter or dosa batter and spread it, let it cook on a light to medium heat. Meanwhile, sprinkle some sprout mixture onto the surface of the batter. Cook till one side of the uttapam turns golden brown, then flip it over and let the other side cook as well.
LUNCH
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chicken roll:
Ingredients: 200 gm chicken, 1 medium tomato, 1/2 pinch red chilli powder, 1 tablespoon vegetable oil, 1/2 cut into strips cucumber, 1/2 tablespoon chopped coriander leaves, 1 large thinly sliced onion, 2 medium chopped green chilli, 2 pinches garam masala powder, 1 lemon, 1 teaspoon tomato ketchup, 1 tablespoon green chilli sauce. For Marination: 1/2 teaspoon coriander powder, 1 pinch powdered turmeric, 2 pinches powdered black pepper, 1/2 teaspoon garlic paste, 1/2 teaspoon cumin powder, 1 teaspoon low fat yoghurt, 1/2 teaspoon ginger paste.
Take a bowl and add coriander powder, black pepper, garlic paste, cumin powder, curd, turmeric and ginger paste in it. Mix well. Add the freshly washed chicken pieces in the bowl and marinate them with the already added ingredients. Keep aside for minimum 1 hour or more.
Now heat oil in a frying pan over moderate flame. Add sliced onions and sauté them. Then add chopped tomatoes and cook for 2-3 minutes. Then add the marinated chicken pieces. Mix well, cover and cook on low flame for 10 minutes. Keep stirring in between. Add ½ cup of water. Cover and cook until the chicken is done, stir in between. If the chicken is drying too much, sprinkle some more water. Once done add garam masala powder. Mix well and remove from heat. Keep it aside. Now on a chapathi or roti, arrange some cooked chicken pieces in a row. Drizzle some lemon juice all over the chicken pieces, garnish with some sliced onions, cucumber and chopped coriander leaves. Add few drops of tomato ketchup and chili sauce. Roll the paratha firmly and wrap one half of the roll with tissue paper. Fold the bottom part of the tissue paper inside the roll.
SNACKS
Potato chaat:
Ingredients: Potato 200 g, Coriander leaves 20 gms, Ginger paste 1 tsp, Chat masala ½ tsp, Lemon juice ½ tsp, green chilli 1, Garlic paste ½ tsp, Salt to taste.
Grind chopped coriander leaves with spices and salt to prepare chutney. Boil, peel and slice potatoes. Pour chutney evenly on potatoes. Sprinkle chat masala powder and lime juice just before serving over potatoes.
DINNER
Mango rice:
Ingredients: cooked rice- 2cups, raw mango, grated – 1, groundnuts – 2 tsp, seasoning – curry leaves, chillies, mustard seeds, black gram dal, turmeric, asafoetida, oil, salt to taste Foxtail Millet Mango Rice.
Cook the millet in water and let it cool before mixing the rest of the ingredients. Fry groundnuts in oil, keep aside. Prepare the seasoning. Add grated mango and saute for a minute. Add the cooked millet and mix. Tangy mango rice is ready, serve hot.