Burger: A mixed vegetables and tofu patty, topped with low-fat mayo and a spicy chutney Ingredients: 5 large

burger buns, cup French beans (finely chopped), cup carrots (finely chopped), cup cauliflower (finely chopped), cup green peas, 100 gm tofu (grated), 1 large potato (boiled and grated), 1 slices white bread (for breadcrumbs), 3 green chillies(finely chopped), 2 garlic cloves (finely chopped), 1-inch piece of ginger(finely chopped), tsp red chilli powder, 1 tsp amchur powder (dried mango powder), 1 tsp chaat masala, 2 tsp oil, salt as per taste. For the serving: 5 lettuce leaves, 5 slices of onion, 5 slices of tomato, 5 slices of capsicum, cup low-fat mayo Method: Cook the French beans, carrots, cauliflower and peas in boiling water for about 15 minutes. Drain and cool. To make breadcrumbs, toast the bread in a pop-up toaster until brown. Cool and grind to a fine powder in a mixer. Pre-heat the over at 160 degrees Celsius for 7-10 minutes. Heat oil in a pan. Add garlic, ginger and green chillies; saut for half a minute. Add the boiled vegetables. Season with red chilli powder, chaat masala, amchur powder and salt; saut for 2 minutes. Stir in tofu, potato and salt. Cook for another 2 minutes, then set aside to cool. Add the bread crumbs and combine. Divide into 5 equal burger patties. Roast these on a non-stick pan, using a small amount of oil. Slice the buns into half and warm them in the pre-heated oven for 2 minutes. On each of the lower halves, place 1 patty, 1 lettuce leaf, 1 tbsp of low-fat mayo and slices of onion, tomato and capsicum. Cover with the other half of the bun and serve with tomato ketchup. Value per serving (1 burger): Calories: 295 kcal Protein: 12 gm Fat: 6 gm Carbs: 49 gm Calcium: 109 mg Iron: 1 mg Fibre: 2 gm

Lebanese Pizza: A Tahini-free red hummus with a cheesy, bell pepper-and-onion-topped pizza Ingredients: 4 whole-wheat, thin-crust pizza bases, cup uncooked chickpeas (soaked for 6-8 hrs), 1 yellow bell pepper (finely chopped), 1 onion (finely chopped), 1 tomato, 5 large fresh basil leaves (finely chopped), 4 large cloves of garlic (finely chopped), 3 dry red Kashmiri chillies, 3 tbsp hot and sweet sauce, 50 gms low-fat cheese (grated), salt as per taste Method: Soak the Kashmiri chillies in warm water for 10 minutes. Blanch the tomato. When cooled, peel and chop into big pieces. Pressure-cook the chickpeas with some salt and 3 cups of water for 7-8 whistles. Drain and cool. Pre-heat oven at 160 degrees Celsius for 10 minutes. For the chilli hummus, grind chickpeas, chopped tomato, chillies, basil and garlic to a paste. Add salt and hot and sweet tomato sauce. Divide into 4 parts. Spread 1 part of hummus on pizza bread and top with onion, bell peppers and cheese. Bake in pre-heated oven for 10 minutes. Cut each pizza into 6 slices.

Bread Rolls: Bread slices slathered with a hummus-like dip, topped with veggies, rolled up and grilled golden-brown Ingredients: 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. Strawberry Delight: Fresh strawberries wrapped in a sweet, paneer-based 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 thebanana layer. Dust the top with cocoa powder. Refrigerate for 23 hours. Serve chilled.