Two Day Diet by Laxmi
Day - 1
Breakfast:
Idly and Indian Flag Tricolour Chutney
Seasonal Juice (This season it is watermelon Juice)
Recipe for Green Chutney:
Fry Peeled Garlic, Red Chillies and 2 tomatoes.
Grind it with a big bunch of Kothamalli and slat and squeeze a little lemon juice for retaining green colour and taste
Recipe for White Chutney:
Grind grated coconut, green chillies, roasted gram dhal (pottu Kadalai) and salt and temper with mustard seeds and curry leaves.
Recipe for Red Chutney:
Fry 1/4 tsp Dhaniya seeds, Red Chillies, Peeled Garlic Pods, Onion and Tomatoes in that order and grind with salt and Lemon Juice (I use Lemon Juice instead of Tamarind for Chutneys always)
All above items are fried and tempered with very little oil (Used PORNA Rice Bran Oil)
Lunch:
Garlic Kozhambu
Chow Chow Molagootal (Kootu)
Cucumber Pachadi
Bittergourd Curry
Lemon - Garlic Rasam
Curd
Recipe:
Kootu: Pressure cook Thuvar dal with turmeric powder and mash well. Boil chow chow with salt and turmeric powder, fry little urad dal and red chillies and grind with one tbsp grated coconut and jeera. Add ground mixture and mashed dal to boiled vegetable and add enough water and bring it to boil. Temper mustard seeds and curry leaves in 1 tsp coconut oil.
Kozhambu:
Take 2 tsp gingely oil in a pan, temper mustard and curry leaves and fry peeled and cut garlic till golden brown. Add cut tomatoes and fry for one more min. Then add tamarind extract and add kozhambu powder, salt and half tsp jaggery and boil till it thickens.
Pachadi:
Grate cucumber, add to curd with little salt. Temper with mustard and curry leaves.
Bittergourd curry:
Fry Onions, tomatoes and bitter gourd pieces with salt and keep it closed till cooked. Then add red chilly powder and saute for a few more minutes.
Lemon Garlic Rasam:
Take finely cut tomatoes (2) one slit green chilly and 1/4 tsp turmeric powder in a microwave bowl and microwave on high for 2 mins in a closed container. Take it out and mash it well and add 2 tbsp boiled and mashed thuvardal and add 4 cups of water. Add salt, 2 tsp rasam powder, 1/2 tsp jaggery and bring it to a boil. Switch off stove as soon as froth is formed on top. Temper Jeera, Mustard and finely cut garlic in 1/2 tsp ghee and add cut coriander leaves. Finally squeeze in one lemon.
Evening Snack: 4pm mostly seasonal fruits
This month it is Musk Melon with Honey for Taste
Boiled Peanuts and Pomegranate.
Dinner: 7pm
Ragi Dosa with left over Green and Red Chutneys from the morning.
Recipe: Usually while grinding for Idly/Dosa, I reserve some Ulunthu maavu for adding sprouted Ragi flour, Ferment and Make Ragi Dosa for kids. If they dont prefer that I serve multigrain Meusli with milk.
Usually Dinner without Rice, such as Chappathi or Oats Kanji, Or Ragi Kanji or Kellogs - K
If they preer to have Ragi Dosa, then it is one cup of milk (or flavoured Soya Milk for all four before retiring to bed).
Day - 1
Breakfast:
Idly and Indian Flag Tricolour Chutney
Seasonal Juice (This season it is watermelon Juice)
Recipe for Green Chutney:
Fry Peeled Garlic, Red Chillies and 2 tomatoes.
Grind it with a big bunch of Kothamalli and slat and squeeze a little lemon juice for retaining green colour and taste
Recipe for White Chutney:
Grind grated coconut, green chillies, roasted gram dhal (pottu Kadalai) and salt and temper with mustard seeds and curry leaves.
Recipe for Red Chutney:
Fry 1/4 tsp Dhaniya seeds, Red Chillies, Peeled Garlic Pods, Onion and Tomatoes in that order and grind with salt and Lemon Juice (I use Lemon Juice instead of Tamarind for Chutneys always)
All above items are fried and tempered with very little oil (Used PORNA Rice Bran Oil)
Lunch:
Garlic Kozhambu
Chow Chow Molagootal (Kootu)
Cucumber Pachadi
Bittergourd Curry
Lemon - Garlic Rasam
Curd
Recipe:
Kootu: Pressure cook Thuvar dal with turmeric powder and mash well. Boil chow chow with salt and turmeric powder, fry little urad dal and red chillies and grind with one tbsp grated coconut and jeera. Add ground mixture and mashed dal to boiled vegetable and add enough water and bring it to boil. Temper mustard seeds and curry leaves in 1 tsp coconut oil.
Kozhambu:
Take 2 tsp gingely oil in a pan, temper mustard and curry leaves and fry peeled and cut garlic till golden brown. Add cut tomatoes and fry for one more min. Then add tamarind extract and add kozhambu powder, salt and half tsp jaggery and boil till it thickens.
Pachadi:
Grate cucumber, add to curd with little salt. Temper with mustard and curry leaves.
Bittergourd curry:
Fry Onions, tomatoes and bitter gourd pieces with salt and keep it closed till cooked. Then add red chilly powder and saute for a few more minutes.
Lemon Garlic Rasam:
Take finely cut tomatoes (2) one slit green chilly and 1/4 tsp turmeric powder in a microwave bowl and microwave on high for 2 mins in a closed container. Take it out and mash it well and add 2 tbsp boiled and mashed thuvardal and add 4 cups of water. Add salt, 2 tsp rasam powder, 1/2 tsp jaggery and bring it to a boil. Switch off stove as soon as froth is formed on top. Temper Jeera, Mustard and finely cut garlic in 1/2 tsp ghee and add cut coriander leaves. Finally squeeze in one lemon.
Evening Snack: 4pm mostly seasonal fruits
This month it is Musk Melon with Honey for Taste
Boiled Peanuts and Pomegranate.
Dinner: 7pm
Ragi Dosa with left over Green and Red Chutneys from the morning.
Recipe: Usually while grinding for Idly/Dosa, I reserve some Ulunthu maavu for adding sprouted Ragi flour, Ferment and Make Ragi Dosa for kids. If they dont prefer that I serve multigrain Meusli with milk.
Usually Dinner without Rice, such as Chappathi or Oats Kanji, Or Ragi Kanji or Kellogs - K
If they preer to have Ragi Dosa, then it is one cup of milk (or flavoured Soya Milk for all four before retiring to bed).
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