Strawberry Delight: Fresh strawberries wrapped in a sweet, paneerbased cream, sinful on the lips, not the hips!

Ingredients: 2 litres toned milk, juice of 2 lemons, 6 tbsp powdered

sugar, 12 medium strawberries
Method: Bring 2 litres of milk to a boil, turn off heat and add lemon juice.
Stir until it curdles. Cover for 2 minutes. Strain through a muslin cloth,
making sure all the liquid is drained. Remove this paneer from the cloth
and churn in a blender for 3 seconds. Transfer to a flat plate and add
powdered sugar. Mash by hand until a soft dough is formed and sugar is
completely incorporated. Deep freeze for 20 minutes. Divide the mixture
into 12 equal parts. Wrap each part around one strawberry. Refrigerate for
30-40 minutes. Slice each piece with a buttered knife. Serve chilled.
Banoffee Pie: A biscuit base topped with condensed milk and banana,
swapping whipped cream for custard
Ingredients: 8 Marie biscuits, 1 large banana, cup condensed milk, 1
tsp cocoa powder, 3 tsp powdered sugar, 300 ml fat-free milk, 4 tsp
custard powder, 3 whole walnuts (finely chopped), 1 tbsp melted butter
Method: Pre-heat oven to 120 degress Celsius. Crush the biscuits and
grind in a blender for 5 seconds. Remove and mix with melted butter, 1
tbsp water and walnuts. Spread the mixture evenly on the base of an
ovenproof baking dish. Bake crust for 710 minutes. Cool completely. Pour
the condensed milk over the biscuit layer and spread evenly. Cut the
banana into -inch thick slices and arrange over the layer of condensed
milk. Boil 200 ml of milk. Dissolve 4 tsp custard powder in the remaining
100 ml of milk. Add the custard mixture to the boiling milk. Continue to
cook on low heat, stirring constantly, until milk thickens. Stir in sugar and
set aside. Pour custard evenly over the banana layer. Dust the top with
cocoa powder. Refrigerate for 23 hours. Serve chilled.
Bread Rolls: Bread slices slathered with a hummus-like dip, topped with
veggies, rolled up and grilled golden-brownIngredients: 12 slices white
bread, 1 cups carrots (grated), 1 cups cabbage (finely sliced finely),
cup uncooked chickpeas (soaked for 8 hours), cup fat-free curd (made
from 100 ml fat-free milk), 4 large garlic cloves, 2-3 green chillies
(coarsely chopped), 1 tbsp vinegar, 4 tsp butter, 1 tbsp oil
Method: Pressure-cook the chickpeas in 3 cups of water with tsp salt
for 7-8 whistles. Strain and cool. Grind the chickpeas to a paste in a
blender with curd, garlic, green chillies, vinegar and salt. The paste should
be of thick consistency. Heat oil. Add carrots, cabbage and salt. Saut for
2-3 minutes. Set aside. Slice off crusts of the bread. Using a rolling pin,
flatten each slice as much as possible. With a butter knife, spread 2 tbsp
of the chickpea paste on each flattened slice. Next, sprinkle 2 tbsp of the

vegetable mixture over it. Tightly roll each slice and apply a small amount
of butter on the exposed sides of the roll. Roast in a non-stick pan, rolling
from time to time, until evenly golden brown. To serve, cut each roll into 3
pieces using a pizza cutter. Serve with any green chutney and tomato
ketchup.
Sev Puri Detoxed: A chaat-inspired salad you can pop in your mouth
without fretting about calories!Ingredients: 2 cups fresh curd (made
from toned milk), 25 slices of cucumber, 1 cup moong sprouts or 1/3 cup
uncooked green moong (soak for 6-8 hours, drain and keep covered for
another 12 hours), 1 small onion (finely chopped), 1 green chilli (finely
chopped), 2 tbsp fresh coriander (finely chopped), tsp chaat masala, 1
tsp powdered sugar, tsp cumin powder, tsp black pepper powder, salt
as per taste
Method: Hang the curd in a muslin cloth for half an hour to drain excess
water. Boil 300 ml of water with tsp of salt. Add moong sprouts, remove
from heat and cover. Drain after 20 minutes and let it cool. Remove the
thick curd from the cloth and transfer to a bowl. Add sprouts, onion or
tomato, fresh coriander, green chilli, sugar, pepper and salt. Spread the
cucumber slices on a serving dish. Ladle spoonfuls of the mixture on the
slices. Garnish with chaat masala, cumin powder and fresh coriander.
Serve immediately.