Sprouts Gujiya to steamed Dahi Vada: Low-calorie Holi delights to indulge in

The much-awaited Holi weekend is here and it's time to wear your chef's hat and rustle up some traditional as well as innovative recipes to be savoured with friends and family this festival of colours. Thandai Beetroot Delight Ingredients Thandai coconut mixture Ghee – 2tbsp Dry coconut – 1 cup Thandai masala- Condensed milk – ¾ cup Beetroot mixture Ghee- 2tbsp Beetroot - 1cup Milk – 1cup Khoya - 1/2 cup Sugar- ½ cup Cardamom powder – 1 tsp Muffin Mould Ghee – for greasing Method Firstly prepare thandai coconut mixture – Heat ghee in a pan, add the grated dry coconut and thandai powder to it. Gulab tukda Ingredients Bread slices – 2 Sunflower seeds – 1 tsp Date – 1 Almond – 2-3 Cashewnut – 2-3 Rose petals – 1tsp Gulkand – 1tsp Condensed milk – 2tbsp Milk- ½ ltr Sugar – 2-3 tbsp Coconut – ¼ cup Food colour – pinch Rose water – 1tsp Rose essence – Few drops Method Bring milk to a boil. Steamed Dahi vada Ingredients Moong dal split – ½ cup Urad dal – ½ cup Ginger – ½ tsp Jeera- 1 tsp Asafoetida – 1tsp Green chilli – 1 Salt- To taste Curd – 1 bowl Green chutney – 2tsp Sweet tamarind chutney- 2 tsp Red chilli powder – ¼ tsp Jeera powder- ¼ tsp Coriander leaves – for garnishing Method Soak both the dals in water for 3 hours, drain water and grind it to make a smooth paste. Amaranth oats dhokla Ingredients Rava – 1 cup Rolled oats – 20 gm Amaranth leaves – 100 gm Curd- ½ cup Eno – 1 tsp Asafoetida – ¼ tsp Ginger – ½ tsp Oil- ½ tsp Red chilli powder- For garnish Salt- to taste For seasoning: Mustard seeds – 1tsp Sesame seeds – 1 tsp Oil- 1 tsp Curry leaves Method Add chopped amaranth leaves in a pan, add salt and stir fry the leaves until it become soft and cooked.