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
Millet kichidi:
Ingredients: 2 cup broken Fox tail millet, 1 cup moong dal, 1/2 teaspoon hing, 4 green chilli, 2-3pepper, 1 teaspoon Ginger, salt to taste, 1 teaspoon mustard seeds, 1 teaspoon chana dal, 2 teaspoon jeera, ½ teaspoon ghee, As required curry leaves, 1 teaspoon urad dal.
First take a pan and add ghee and add the mustard seeds, urad dal, chana dal, jeera and fry them and add a pinch of hing and add the curry leaves and fry them. Now add the finely chopped ginger and green chilli and pepper and fry them. Add the moong dal and fry them until it turns aromatic smell. And 4 cups of water and add the salt and boil them. Now add the broken fox millet with stirring continuously. And cook well for 15 min and switch off the flame and serve with ginger chutney.
LUNCH
Bitter gourd gravy:
Ingredients: for masala :2 tbsp peanut, 2 tbsp sesame seeds, 1 tsp chana dal, 1 tsp urad dal, 1 tsp cumin seeds, 1 tsp coriander seeds, ¼ tsp methi / fenugreek, 4 dried red chilli
other ingredients: 1 bitter gourd, 1 ½ tbsp oil, 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, ½ tsp cumin, pinch asafoetida, 1 dried red chilli, ½ onion, finely chopped, 1 tsp ginger garlic paste, ½ tsp turmeric, 1 tsp salt, 1 cup tamarind extract, 1 tbsp jaggery, 2 tbsp coriander leaves.
Firstly, slice bitter gourd to thick slices and remove seeds. add 1 tsp salt and mix well and keep it aside. After resting bitter gourd in salt for 30 minutes, squeeze off the juice. this helps to reduce the bitterness. Now in a pan take 2 tbsp peanut, 2 tbsp sesame, 1 tsp chana dal, 1 tsp urad dal, 1 tsp cumin seeds, 1 tsp coriander seeds, ¼ tsp methi and 4 dried red chilli. Roast on low flame until it turns aromatic. Cool completely and blend to a fine powder. keep aside. In a large pan heat oil and fry bitter gourd slices. And add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, ½ tsp cumin, pinch asafoetida and 1 dried red chilli. Now add ½ onion, 1 tsp ginger garlic paste and saute well. Add in fried bitter gourd, ½ tsp turmeric, 1 tsp salt and saute well. Now add in prepared masala powder and saute slightly. Add 1 cup tamarind extract, 1 tbsp jaggery and mix well adjusting consistency as required. Cover and boil for 5 minutes or until oil separates. Add 2 tbsp coriander.
SNACKS
sprouts chaat:
Ingredients: sprouts 1 cup, Onion 1, Tomato ½, Green chutney to taste, Tamarind date chutney to taste, Chaat masala 2-3 pinches, Cumin powder 1/4 tsp, Red chili powder as needed (optional), Salt to taste, Pomegranate a handful, Coriander leaves few, boondi to garnish, Lemon juice ½ tsp.
In a bowl add the sprouts. You can steam the sprouts in a cooker for 2-3 minutes too. Add finely chopped onions, tomatoes, green chutney, tamarind dates chutney, cumin powder, chaat masala, salt, red chili powder. Mix well evenly. Add a handful of pomegranate and little coriander leaves. Garnish with boondi.
DINNER
Raddish curry:
Ingredients: Salt as required, 2 teaspoon coriander leaves, 1 teaspoon red chilli powder, 2 teaspoon sesame seeds, 2 large tomato, 500 gm radish, 1 teaspoon cumin seeds, 1 tablespoon refined oil, 1 teaspoon ginger, 1/2 teaspoon turmeric, 2 teaspoon chana dal, 1 stalk curry leaves, 1 teaspoon mustard seeds, 1/2 teaspoon asafoetida
Chop the raddish into smaller pieces. Keep the radish and it’s leaves aside. Heat the oil in a frying pan and add the cumin seeds, mustard , sesame seeds and chana dal. Allow them to cook for a minute. Put the crushed ginger and curry leaves along with it till it the mixture has a nice aroma. Add the tomatoes and the salt, turmeric powder, asafoetida. Add chilli powder and cook for a minute. Sprinkle some water so that the dish has a little gravy. Now add the chopped raddish pieces and leaves and simmer the flame. Cover the lid and let it cool till the pieces are tender enough. Garnish it with coriander leaves.