DAY1
BREAKFAST
BREAKFAST
1.Ash gourd Juice With Ginger
Ingredients :
- ¾ cup / 150 gm ash gourd(Petha), deseeded, cut into pieces.
- ¼ piece ginger (adrak), chopped
Method:
- Blend both the ash gourd and ginger together,Strain and serve.
Lunch
1. Drumstick Soup
Ingredients:
- 3 drumsticks (saijanki phalli) washed,cut into 2’’ pieces
- 2cloves garlic (lasan), finely chopped ¼ tsp cumin (jeera) seeds,roasted, powdered
- 6 black peppercorns (sabut kali mirch), crushed salt to taste
- 3-4 curry leaves (kadhipatta)
Method :
- Pressure cook the drumsticks with garlic and about 1 cup water till well done. Once cooked, remove the drumsticks and squeeze out the pulp. Run the pulp and the water content through a Strainer.
- Heat the soup, add the roasted cumin powder, crushed pepper and salt. Serve hot garnished with curry leaves.
2. Cabbage, Onion and Cucumber salad
Ingredients:
- 6-7 cabbage (bandhgobhi) leaves, cut into thin, long strips
- 1cucumber (khira), small, peeled, cut into thin strips
- Salt to taste
- ¼ tsp lime (nimbu) juice
Method:
- Mix the cabbage, onion and cucumber together. add salt and lime juice, toss and serv.
DINNER
1. Sprouted Green Gram with Carrot
Ingredients:
- ½ cup /100 gm sprouted green garm (moong)
- 1 carrot (gajar), washed, peeled, grated
- 2 cloves garlic (lasan), finely chopped
- ¼ tsp ginger (adrak), finel chopped
- 4 black pepercrns (sabut kali mirch),
- crushed
- Salt to taste
Method:
- Heat 2 tbsp water in a saucepan; sauté the garlic and ginger. Then add the sprouted green gram and carrot; stir for about 5 minutes. Add the crushed black pepper and salt. The dish is ready to Serve.
2. Ragi Dosa
Ingredients:
Ingredients:
- ½ cup / 100 gm Millet (ragi), soaked overnight
- Salt to taste
Method :
- Mix the drained millet with about ¼ cup water and some salt. Put into a blender and make a smooth batter. Heat a non-stick pan and spread 1tbsp batter over it. Allow it to cook on one side then flip over and cook till done. Serve hot.
