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
Uthappam:
Ingredients: 1 cup Urad dal, 3 cup rice, 1 teaspoon fenugreek seeds, 1 pinch baking soda, 1/2 cup onions, 3-4Green chillies, 1/2 cup coriander leaves, 1/4 cup tomatoes, salt to taste.
Soak dal and rice separately for at least 5-6 hours. Add fenugreek seeds while soaking. Grind them separately adding enough water to a smooth batter. Mix them well, adding salt and leave to ferment preferably overnight. The batter for uthappams should be a little thicker than dosas. Spread the batter on a pan and sprinkle finely chopped onion, green chillies and coriander leaves.
LUNCH
Broad beans curry:
Ingredients: 250 grams broad beans, cut into 1-inch pieces, 1 Onion, 1 Tomato, 1 inch Ginger, 4 cloves Garlic, 1 sprig Curry leaves, 1 teaspoon Red Chilli powder, 1/2 teaspoon Turmeric powder, 1 teaspoon Coriander Powder, Salt to taste.
First wash and cut the beans 1 cm wide. Discard any strings which might be present in the broad beans. Pressure cook the Broad beans in the pressure cooker along with 2 tablespoons of water and salt for 1 whistle and turn off the heat. Release the pressure immediately to prevent the broad beans from getting over cooked. Put a pan on medium heat and add oil. Then add curry leaves, onions, ginger and garlic and saute until the onions become translucent and soft. Add turmeric powder, chili powder, coriander powder and stir for a minute. Add the tomatoes and saute until tomatoes become soft and mushy. Once the tomatoes have become soft and mushy, add the steamed Broad beans and give it a stir for a couple of minutes until the masala gets well coated into the vegetable. Check the taste of the curry and adjust the salt and spices accordingly.
SNACKS
Carrot soup:
Ingredients: 125 gm carrot, 1/2 teaspoon virgin olive oil, 1 clove garlic, salt as required, 2 leaves basil, 2 tablespoon parsley, 1/2 medium diced onion, 1/2 piece pureed ginger, 500 ml water, 1 pinch black pepper, 2 tablespoon lemon juice.
Saute the onions and carrotin a pan using oil. Season the veggies with salt, black pepper. Now, add in the water and boil for another 10 minutes. Once done, turn off the stove and make a puree with the help of a hand blender. Strain the soup in a large bowl. Garnish the carrot soup with the parsley and serve hot.
DINNER
Dal paratha:
Ingredients: oil, 1/2 teaspoon cumin seeds, 2 cup whole wheat flour, 1/4 cup fenugreek leaves ( methi), 4 pinches turmeric, 1/2 teaspoon garam masala powder, 1/2 teaspoon red chilli powder, 1/2 cup chana dal, salt as required.
Soak dal into fresh water for overnight. Drain the water and transfer the dal into a pressure cooker. Pour enough water in the cooker and cover the dal. Pressure cook to 4-5 whistles. Once the dal is cooked, with the help of a ladle, mash the dal and transfer it in a bowl. Now, in a large bowl, add wholewheat flour, salt, red chilli powder, cumin seeds, cooked chana dal, fenugreek leaves, turmeric, ghee, garam masala powder and thymol seeds. Mix these ingredients and add enough water to knead a soft dough. Take equal sized round balls out of the dough and roll them into parathas, using a rolling pin. Meanwhile, place a pan over medium flame and place a paratha on the pan. Let it cook. Cook the other side as well.