Healthy indulgence

Food fix

Healthy indulgence

Does it ever seem like your willpower to say no to unhealthy treats like chocolate cake and junk food is often weak? Blame — or credit — your brain, a new study says. You can fool your brain into thinking that it’s getting a sinful treat without breaking your diet with these simple do-it-yourself low-calorie desserts.

Frozen yoghurt

Ingredients: 3 cups of non-fat yoghurt; 2 to 3 cups of white sugar and 1 tsp of vanilla extract

Method: Mix all the ingredients and blend until the sugar dissolves. Cover and refrigerate for one hour. Pour the chilled mixture into an ice cream maker and churn until it reaches a soft, fluffy consistency. Transfer to a container with a lid and keep aside overnight or for at least two hours.

Sweet potato halwa

Ingredients: 3 sweet potatoes (medium-sized), 3 to 4 cups of low-fat milk, 1 tbsp of sugar substitute, 1 tbsp of ghee, 1/4 tsp of cardamom powder, a little saffron, 2 tbsp of almonds and pistachios (chopped)

Method: Cook the washed sweet potatoes in a pressure cooker till you hear three to four whistles. Alternately, heat them in a microwave on high power for five to seven minutes. Once they have cooled down, peel and mash the sweet potatoes. Heat some oil in a non-stick pan and sauté the mashed sweet potatoes for a couple of minutes. Add milk, the sugar substitute, cardamom powder and half-a-cup of water, leaving the mixture to simmer for a few minutes. Be careful not to dry the contents out. Serve hot after adding saffron and dry fruits.

Kele ki barfi

Ingredients: 3 raw bananas, 1/2 tsp of turmeric powder, 2 tsp of cumin seeds, 2 tsp of split black lentils (urad dal), 4 dried red chillies, 12 curry leaves, 1/4 tbsp of asafoetida, 2 tbsp of freshly grated coconut, 2 tsp of oil and salt to taste, 1/4 cup of chopped coriander
Method: Add the chopped bananas to a pan with 1/4 cup of water, turmeric powder and salt. Cook this mixture till the bananas become tender and the water dries up. Heat some oil in a pan and add cumin seeds and urad dal, allowing the seeds to crackle. Add the dried red chillies, curry leaves, and asafoetida, stirring for a few seconds. Now add the cooked bananas and coconut to the mixture and cook over a low flame for five to seven minutes. Garnish with coriander and serve hot.

Ragi sheera

Ingredients: 1 tbsp of ghee, 1/2 cup of ragi flour, 2 tsp of sugar substitute, 1/4 tsp of cardamom powderMethod: Heat ghee in a broad non-stick pan and sauté the ragi flour for about three minutes. Add 1 1/2 cup of hot water to the mixture and use a whisk to remove lumps, cooking for two minutes.

Add the sugar substitute and cardamom powder and mix well before serving.

Abhay Sharma, COO, Menchie's

DH Newsletter Privacy Policy Get top news in your inbox daily
Comments (+)