Coriander seeds and mint Detox drink

Coriander is naturally cooling and coriander seed water has long been used to support digestion. Paired with mint, it makes for a light and refreshing drink that's especially enjoyable during warmer months.

You'll need:

• A few mint leaves
• A few coriander leaves or 1 tsp crushed coriander seeds
• Pinch of rock salt
• 1 liter water

How to make it:

Lightly muddle the mint leaves and crush the coriander seeds or roughly chop the coriander leaves, if using them. Add everything to water and let it infuse overnight or for two to four hours before drinking.

Lastly, Chowdhury makes a point worth keeping in mind, “Treat infused water like fresh food and finish it the same day.”

 

 

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Orange and lemon Detox drink

If you lean towards citrusy flavours, you'll find hydrating with this pick a breeze. It's also a decent dose of vitamin C and could have an alkalising effect on the body.

You'll need:

• 1 sliced orange
• 1 sliced lemon
• 1 liter water

How to make it:

Combine all the ingredients in a jug and let them sit for a few hours before drinking. “When using oranges or any citrus fruit, slice them thinly so more flavour infuses into the water. Remove the peels after a couple of hours to prevent bitterness,” adds Chowdhury.

 

 

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Cucumber and mint Detox drink

A boost of hydration and cooling for the body, this infusion is especially helpful for hot weather conditions.

You'll need:

• Half a cucumber, thinly sliced
• A few mint leaves
• 1 liter water

How to make it:

“Gently bruise the mint leaves instead of tearing them apart and slice the cucumber thinly so more flavour infuses into the water,” suggests Chowdhury. Add all the ingredients to a jug of water and refrigerate for two to four hours before serving.

 

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Fennel seed and mint Detox drink

“Fennel can help reduce bloating and gas, which is why it's traditionally served after meals,” tells us Chowdhury. This is one of her everyday favourites because it's simple and refreshing.

You'll need:

• 1 tsp crushed fennel seeds / saunf
• Handful of fresh mint leaves
• 2 cups water

How to make it:

Boil the crushed fennel seeds in the water for three to four minutes. Remove from heat, add the mint leaves and let them steep for five minutes. Strain and enjoy warm, at room temperature or chilled.

 

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Lemon and ginger Detox drink

Ginger has some of the strongest research behind it for supporting digestion. It can help with nausea and support stomach emptying, especially if you feel heavy after eating. "If my stomach feels unsettled, I reach for fresh ginger with a squeeze of lemon," shares Chowdhury.

You'll need:

• 1 whole and 1 sliced lemon
• Small piece of fresh ginger
• 1 liter water

How to make it:

Crush or grate the ginger and add it to the water with the juice of one lemon. Optionally, add lemon slices and refrigerate for a few hours before drinking.

 

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Ridge Gourd -paneer sabzi

 Ingredients

ghee 1 tbsp

jeera 1/2 tsp

ginger grated/ paste 1 tsp

tomatoes chopped fine 1 small cup

ridge gourd peeled and chopped 1 big bowl

chili pdr to taste

salt to taste

hing little 

turmeric pdr 1/4 tsp 

paneer cut into small pieces 1 cup

coriander leaves finely chopped 1 tbsp

 

Preparations

heat ghee in a pan

add jeera, once it crackles , add hing, chili pdr

saute for few seconds, add ginger and tomatoes fry till tomatoes are soft

then add gourd pieces, turmeric pdr, wee bit water, mix well, cover and cook almost done

now add paneer , coriander leaves, mix well, cook for another 2 minutes on low flame, stirring often,

remove, serve hot with roti/ rice. 

 

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Aloo Makhana

  

 Ingredients

1 Cup Boiled Potatoes  

1 Cup Phool Makhana / Fox nuts

1 tsp Jeera 

2 medium Green Chillies

1 tsp Red Chilli Powder  or to taste

1/45 tsp Turmeric Powder

2 tbsp Ghee  

1/4 tsp rock Salt

 

Preparations

Heat 1 tbsp ghee in a pan.

Add phool makhana and roast it on medium to low heat until it is crisp. Once done, remove it from the pan and keep it aside.

Add the remaining ghee into the same pan. Add cumin seeds and let it splutter.

Add chopped green chilies and saute it for about 20 seconds.

Add red chilli powder, turmeric powder, salt and immediately give it a mix.

Add the boiled potatoes into the pan and toss it well. Once the potatoes are coated well with the spice mix, add the roasted makhana and toss again.

Lower the flame and keep tossing the aloo and makhana mix using a spatula. Cook it for 3 to 4 minutes.

Serve it hot, garnished with coriander leaves.

 

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Kokum Chaas

  

Ingredients

1/4 Cup Warm water 

 8  Dried kokum petals

1 Cup Curd, whisked  

1 Cup Cold water

1/2 tsp Green chilli, finely chopped  

6 nos. Curry leaves

1/4 tsp Ginger, grated

1/2 tsp Black salt

1 as needed Salt to taste  

1 tbsp Fresh coriander to garnish

 

Preparations

Soak kokum petals in warm water for 10 minutes. Squeeze and strain to extract the liquid. Discard petals.

Whisk curd with cold water until thin and frothy.

Stir in kokum extract, green chilli, curry leaves, ginger, black salt, and salt.

Taste and adjust seasoning. Serve chilled, garnished with coriander. Tip: Strain before serving for a smoother texture.

 

 

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Pearl Millet Roti

 Ingredients

1 1/2 Cups Pearl millet flour 

3/4  Cup Hot water (as required)

1/4 tsp Salt (optional)

 

Preparations

Add hot water gradually to the sieved pearl millet flour (and salt, if using). Knead into a smooth, soft dough.

Divide the dough into equal portions and shape into round balls.

Place a dough ball on a polythene sheet and flatten it into a round roti using a rolling pin or by gently pressing with your palm.

Heat a tawa well. Carefully transfer the roti onto the hot tawa.

Cook on both sides. Serve hot with any curry or dal. 

 

 

 

 

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Sorghum Khichdi

  

Ingredients

1 Cup Sorghum rawa  

1/2 Cup Moong dal

12  tsp Mustard seeds 

1/2 Cup Onion, finely chopped

1/2 Cup Tomato, finely chopped  

1 Green chilli finely chopped

1 tsp Ginger garlic paste  

10 leaves Curry leaves

1/4  tsp Turmeric powder  

3/4  tsp Salt as per taste

 1 tbsp oil

 

Preparations

Wash and soak sorghum rawa and moong dal together for 15 minutes. Drain.

Heat oil in a deep pan. Add mustard seeds and let them splutter.

Add curry leaves, green chillies, onions, and sauté till onions turn soft.

Add ginger garlic paste and sauté until raw aroma disappears.

Add tomatoes and turmeric powder; cook till tomatoes soften.

Add soaked sorghum rawa and moong dal, mix well.

Pour in 3½ cups water, add salt, and stir.

Cover and cook on low flame for 18–20 minutes, stirring occasionally, until soft and well-cooked. Serve hot.

 

 

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Saffron Badam Milk

 Ingredients

milk 2 cups

almonds 12

sugar 2 tbsp

saffron few 

turmeric pdr 1/s tsp ( optional)

cardamom pdr 1/4 tsp

Hot water to soak almonds

almonds chopped for garnish 

 

Preparations

soak almonds in hot water  for 30 minutes

peel and roughly chop add to a blender, add little milk to make a paste

heat rest of the milk, add the almond paste, add little water to the blender to get all the paste

stir well, simmer for 5 minutes, stirring in between

add sugar, turmeric pdr and saffron, cardamom pdr, mix well

simmer for another 5 minutes

pour into 2 glasses, add chopped badam , drink hot to soothe your throat 

 

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