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
Egg dosa:
Ingredients: 1 egg, 1/2 teaspoon red chilli powder, 1 teaspoon Refined oil, 1 cup dosa batter, salt as required.
Keep a tawa on medium heat and pour the dosa batter on it. Spread it in circular motions and give the shape of a dosa. Beat an egg in a bowl. Add salt and red chilli powder to it. Now pour the egg mixture on the dosa. Pour a few drops of oil around the dosa. Now turn the dosa to the other side. Cook it on both sides.
LUNCH
chicken tikka:
Ingredients: 1 kilogram chicken boneless, 1 red bell pepper, 1/2 tablespoon garlic paste, 1 teaspoon chaat masala, 1/2 capsicum, 3 tablespoon mustard oil, 2 pinches powdered turmeric, 2 tablespoon lemon juice, salt as required, 1 cup curd, 1/2 teaspoon coriander powder, 1/2 tablespoon ginger paste, 2 1/2 tablespoon gram flour, 1 1/2 onion, 1/2 tablespoon kasturi methi powder, 1 teaspoon red chilli powder, 2 pinches powdered black pepper, 1 teaspoon garam masala powder
Wash the boneless chicken and pat it dry. To prepare the marinade, take a large bowl and mix curd, lemon juice, garlic, ginger, salt, garam masala, red chilli powder, black pepper powder, kasturi methi powder and turmeric and stir until well-coated. Mix well and then add mustard oil. Then add, gram flour and chaat masala and mix once again. Once the marinade is done, taste a bit and adjust the seasonings. Add chicken pieces in it and marinate. Cover with a lid and leave it for 4 hours in the refrigerator. Wash the green and red bell pepper, and cut them into cubes in a small bowl. Then, peel the onion and cut it into cubes as well in a separate bowl. Keep them aside. Take the marinated chicken out of the refrigerator and add the cubed veggies in it. Marinate them for 10-15 minutes and line a baking tray with a foil or baking sheet. Put a rack over this baking tray for grilling the chicken tikka. Take skewers and put the marinated chicken in it along with bell peppers and onion cubes. Place them alternately and put these skewers on the rack. Make sure there is space underneath the chicken to help distribute the heat more evenly. Add the baking tray into the heated oven and grill the tikka for about 20-30 minutes until they are tender. Make sure that the chicken pieces are not that big, else it will take more time to cook and the veggies will be burnt by that time. After 20-25 minutes, rotate the skewers so as to cook from all the ends.
SNACKS
Beetroot smoothie:
Ingredients: 1/2 cup apple, 1/4 cup carrot, 6 cashews, 1 cup beetroot, 1 cup water, 6 almonds.
Peel and chop carrots, apple, beetroot and add them to a blender jar. Add the water to the jar and blend everything until it’s completely smooth. Now add the cashews and almonds and blend it well. (can also boil the carrots and beetroot for 10 minutes before blending it)
DINNER
Cucumber salad:
Slice the cucumber thinly. Chop the onions. Mix them well. Add lemon and salt according to the taste. Then, mix them well.
Dal:
- Wash dal and soak in in a bowl for half an hour.
- Take a pan and boil 4 cups water in it. Add Dal, turmeric, salt, chili powder and stir well. Cover the pan and cook for 20 minutes. After the dal is cooked mash it and keep it aside.
- Now take a pan and add oil. Sauté the cumin and mustard seeds. Add the chopped onions and garlic and fry for a minute.
- Add the mashed dal along with the required amount of water and cook on low heat for 10 minutes.
- Add salt according to taste.