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INGREDIENTS:

1 tub Britannia milkman cheese spread
8-10 green or black Oliver’s, sliced ¼ each red and green capsicum, finely chopped
1 sprig tulsi (basil) leaves, chopped
2tbsp whipped cream
½ tsp garlic paste
Kali mirch (black pepper) powder to taste.

METHODS:

1. Whisk the cheese spread, cream, garlic paste and kali mirch powder.
2. Stir in olives and the capsicum.
3. Use this as dip, or spread over Britannia NutriChoice cream crackers as a snack.

Each serving: 68 calories, 2.4gm protein, 16,6gm carbohydrate, 6.4gm fat (3.7gm saturated), 1gm fibre, 5.5gm cholesterol, 57mg sodium

INGREDIENTS:

250gm chocolate
125gm unsalted butter
3 eggs
1 cup sugar
½ tbsp dark cocoa powder
5 Britannia pure magic biscuits to garnish.

METHODS:

1. Grease a 10-inch baking tin with butter and line with butter paper.
2. Preheat oven to 200 degree Celsius.
3. Break the chocolate into small pieces, and melt with butter in a double boiler.
4. Separate the eggs. In a bowl, beat the sugar with the egg yolks.
5. Add the melted chocolate, cocoa powder and mix well.
6. Beat the egg whites until stiff with a hand whip or an electric beater, and fold into the chocolate mix.
7. Pour mix into cake tin and bake for 10 minutes. Lower the heat to 160 degree Celsius and bake for another 35 minutes. Cool, unmould and serve.
8. Garnish with icing sugar and crushed Britannia pure magic biscuits.

Each serving: 264 calories, 2.8gm protein, 6.9gm carbohydrate, 19gm fat (11.3gm saturated), 1.9gm fibre, 70gm cholesterol, 94mg sodium

INGREDIENTS:

250gm chocolate, melted
¾ cup crushed peppermint candy
(Boil 1 cup sugar with 1/3 cup water. When the sugar reaches a hard crack stage, take off heat and add 1tsp peppermint extract. You can also add food color. Then pour out mixture into an oiled baking sheet. Let it cool until solid).

METHODS:

1. Chop the chocolate into pieces and melt to room temperature.
2. Crush the mint candy into small bits. Mix with the melted chocolate, and pour the mixture onto a tray lined with butter paper.
3. Spread it until the layer is about ¼ inch thick. Leave it to set up firm, but not hard.
4. Cut into strips or break into pieces. Store in a well sealed jar and keep in the refrigerator.

Each serving: 142.7 calories, 1.5gm protein, 2.6gm carbohydrate, 7.9gm fat (4.6gm saturated), 2.4gm fibre, 2gm cholesterol, 8.3mg sodium

Sandalwood stimulates digestion and prevents heatstroke…Enjoy the fragrance
Preparation time: 30 minutes
Makes:30 servings*
50gm sandalwood powder (chandan ka chura)-you may have to place an order with your local grocer for this
2kg sugar
1 liter water
1/2tsp orange colour (optional)
2tsp chandan (sandalwood) essence
1/2tsp potassium Meta bi-sulphate-preservative (this is available at local chemist)
1. Soak the chandan powder in water for 10-12 hours; strain.
2. Add sugar and boil water to a 1-thread consistency.
3. Cool-add colour, essence and potassium Meta bi-sulphate.
4. Store in a clean and dry glass bottle. Serve after mixing in 1:4 ratios with chilled water.
Each serving;258 calories,0gm protein,66.6gm carbohydrates,0gm total fat(0gm saturated),0gm fibre,0 cholesterol,0mg sodium.

INGREDIENTS:

1 cup boiled rice
2 slices of bread
2tbsp cheese, grated
1 small onion, minced
1 small green chilli, chopped
1tsp ginger, grated
1 egg, beaten
1tbsp flour

METHOD:

1. Dip bread in water and squeeze out the excess liquid.
2. Mix all the ingredients, well and form small cutlets.
3. Shallow fry in oil. Serve hot with tomato sauce or mint chutney.

Each serving: 1,621.8 calories, 42.4gm protein, 76.8gm carbohydrate, 133.3gm fat (72.4 saturated), 11.9gm fibre, 373.8gm cholesterol, 1,092mg sodium

INGREDIENTS:

1 cup fresh thulasi (basil) stems removed
4 cloves garlic, peeled
3tbsp pine nuts, toasted
50ml extra virgin olive oil, divided into 2 equal parts
75gm parmesan, freshly grated salt and pepper to taste.

METHOD:

1. Place the tulsi leaves, garlic and pine nuts in a mixer. Process until the tulsi and garlic are finely chopped.
2. With the machine still running, add half the olive oil in a slow and steady stream. Turn off and add the cheese and blend till the cheese is mixed.
3. Reduce the speed and add the remaining olive oil, again in a slow stream. When the pesto is creamy, add salt and pepper. Serve with pasta.

Each serving: 119.5 calories, 8.9gm protein, 2.4gm carbohydrate, 26.4gm fat (5.6 saturated), 0.5gm fibre, 16.5gm cholesterol, 287mg sodium