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

Paneer Paratha:

Ingredients: 1/2 cup wheat flour, 1 teaspoon garam masala powder, salt as required, 1/2 teaspoon powdered turmeric, 1 tablespoon red chilli powder, 1/2 teaspoon cumin seeds, 200 gm paneer, 1 teaspoon oil, 1 1/2 teaspoon coriander powder, 1 cup chopped coriander leaves (can also add finely chopped oinions)

Take a dough kneading plate or bowl and mix together wheat flour, salt and oil. Using a little water, knead the ingredients well into a soft and smooth dough. Keep this dough aside for a while till the stuffing is prepared. Now, take bowl add the cumin seeds, crumbled paneer in it along with salt and turmeric, coriander powder, coriander leaves, red chilli powder and garam masala powder and mix well all the ingredients. Now, take out a small portion of the dough and roll the dough into a small puri and stuff 2-3 tbsp of the paneer mixture and fold well into a ball. Using a little dry flour, carefully roll the ball into a paratha and put it on tawa. Cook the paratha from both sides using little oil.

LUNCH

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

Chia pudding:

Take a bowl, add 4 tablespoon chia seeds and add in 1 cup milk, add some dates/ jaggery/ honey, along with a teaspoon vanilla extract, mix the blend and refrigerate the mixture. Next morning chop some berries, apple, mango and banana and add them to the chia pudding. And mix them well. Add some honey on top.

DINNER

Sesame rice:

Ingredients: cooked rice 2 cups, peanuts-1tsp, urad dal- 1 tsp, sesame seeds powder-30 g, mustard seeds-1 tsp, cumin seeds- 1 tsp, salt- 1 tsp, chillies-2, lemon juice- as required, curry leaves- 6, water as required.

Add oil in a pan and heat it. Add mustard seeds, groundnuts, cumin seeds, urad dal, red chillies to the pan. Turn off the heat. Add sesame seeds powder, and salt and mix well. Add cool and cooked little millet rice to the mixture. And mix it well.