Just as we indulge in the unadulterated joy of getting drenched and smeared with a riot of colours while celebrating Holi, would it not be exciting to have such a rainbow on our plates too? Dark green broccoli or a luscious red tomato, strawberry pink, the ruby red cherries….you think of a colour and its there springing out of the mother earth for us. Holi celebrates the arrival of spring. Spring brings along new fresh fruits and vegetables in a wide variety of colours. One of the best ways to spring clean your diet is to add spring colours to your meals. Choose from every colour of the rainbow in all its tints and hues. To cleanse your system, add to your meals fresh berries, grapes, citrus and melons, leaves and stalks and roots! This will help you increase your intake of essential vitamins and antioxidants, prevent diseases, beautify your skin and increase your energy. On this special occasion, the most popular and thankfully healthy beverage offered is ‘Thandai’ without the addition of ‘Bhaang’. Maharashtrians make Puran Poli. North Indians prepare Shakarpara and gujiyas filled with mava, coconut, dry fruits which is fried and dipped in a sugar syrup. Gujaratis make sweet khichdi and sweets like kheer, basundi and halva. Try baking gujiyas instead or substitute full cream milk with low-fat milk for kheer and basundi.

LOW-CALORIE THANDAI
Ingredients
1 litre (low-fat) milk, 2-3 cups water, 1/2 cup sugar, 1/2 tbsp aniseed, 3 tbsp almonds, 10-12 peppercorns, a few saffron strands, 1/2 tsp cardamom powder, 1 tbsp dried watermelon seeds, 1 tbsp poppy seeds, 1/4 cup fresh rose petals

METHOD:Soak aniseed, almonds, watermelon seeds, poppy seeds, peppercorns and rose petals in two cups water. Boil low-fat milk in a pan and allow it to cool. Grind soaked ingredients along with cardamom to make a smooth paste. Pour remaining water into the paste and strain through muslin strainer. Add paste to the milk with little sugar and saffron and chill for an hour before serving.