Take a break. Treat them to some interesting, yet easy-to-make dishes. Most of these can be prepared beforehand and kept, ensuring you don't miss out on the fun.

Paneer and veggie rolls
A quick-to-make and healthy to eat snack, it can be modified easily by using chicken or tofu in place of paneer.

Prep time: 8 minutes
Cooking time: 10 minutes
Servings: 2

2 wholewheat flour tortillas
2 Tbsp low-fat cream cheese
170 g roasted paneer, crumbled
1/2 c shredded raw vegetables, such as carrots, spring onions, red bell peppers
1/2 c shredded low-fat cheese (preferably cheddar)
1/4 c salsa
1. Preheat oven to 350°F
2. Spread tortillas with cream cheese. Fill centres with paneer and vegetables. Roll up and place seam side down on baking sheet.
3. Bake about 10 minutes or until tortillas are golden and crisp.
4. Remove from oven and top with salsa. Serve.

Nutritional info per serving: 286 Kcal, 23.7 g pro, 27.7 g carb, 8.6 g fat, 4.4 g sat fat, 2.2 g fi bre, 22 mg chol, 920 mg sodium

Chocolate sorbet
A hot favourite with everyone, make the sorbet beforehand. The recipe and the ingredients are very simple.

Time: 15 minutes
Freezing time: 3 hours
Servings: 4

2 1/3 c water
3/4 c sugar
3/4 c cocoa powder
110 g dark chocolate, chopped
1/2 tsp vanilla extract
1. Bring water and sugar to boil in medium saucepan.
2. Reduce flame to medium. Whisk in cocoa until smooth. Return to a boil. Reduce fl ame to low and simmer 1 minute.
3. Pour cocoa mixture over chocolate in medium bowl and whisk until smooth.
4. Add vanilla extract. Place bowl in an icewater bath. Stir occasionally until mixture is cool to the touch, about 15 minutes (or refrigerate, loosely covered, 11/2 hours, until cool to the touch.)
5. Transfer mixture to ice-cream maker and set an ice cream based on the instructions with it. When frozen, transfer to freezer container, place a sheet of butter paper on top, and freeze until firm, at least 3 hours.

Nutritional info per serving: 362 Kcal, 4.4 g pro, 67 g carb, 9.3 g fat, 0.3 g sat fat, 3.2 g fibre, 0 mg chol, 166 mg sodium

Dahi ke kebab
The kebabs are tasty and healthy. Can be served with a dip made of the same spices as the kebab. Green chutney will do as well.

Time: 20 minutes
Servings: 6-8

4 c low-fat dahi
8 strands saffron
2 tbsp milk
1/2 c besan
1/2 tsp ground cloves
1/2 tsp black pepper powder
1 tsp cinnamon powder
1 tsp red chilli powder
Chopped coriander
Salt to taste
1/2 c oil
1. Put dahi in a muslin cloth and hang to drain excess water for about 2 hours or till very thick.
2. Heat milk and add saffron. Leave aside for about 10 minutes to let the saffron get infused.
3. Add hung dahi, milksaffron mix, besan and the rest of the spices. Knead into a stiff dough, as stiff as for making a chapati. If required, add more besan. Make small patties.
4. Place in refrigerator for about half an hour. This allows the spices to blend in and the patties to set.
5. Heat a little oil in a pan and cook patties on low flame till golden brown.
6. Serve hot with onion rings on the side.

Nutritional info per serving: 262 Kcal, 7.5 g pro, 12.8 g carb, 20.3 g fat, 2.8 g sat fat, 0.83 g fi bre, 6.5 mg chol, 92.5 mg sodium

Sweet pulao
Bored of the standard chawal ki kheer? Here is an interesting variation. Garnish with nuts or dried fruits. Use jaggery or artificial sweetener instead of sugar to make it healthier.

Time: 20 minutes
Servings: 5

2 c boiled basmati rice
Few strands of saffron
2 c sugar
1 c water for syrup
1 Tbsp ghee or cooking oil
3 green cardamom seeds
A few soaked almonds and raisins for garnishing
1. Make syrup by boiling sugar and water until it is of 'one wire' consistency (when a drop of syrup is put between the thumb and forefinger and stretched, a single 'wire' is formed). Keep aside.
2. Heat ghee in a pan and add cardamom seeds, cook until they splutter, 10 seconds or so.
3.Add boiled rice, saffron strands and syrup. Mix well, and cook on low fire in a pan with a tight fitting lid for a few minutes.
4. Garnish with almonds and raisins and serve hot. Note: Brown rice can be used. But it will require cooking for longer.

Nutritional info per serving: 473 Kcal, 1.76 g pro, 100.9 g carb, 2.88 g fat, 0.44 g sat fat, 0.20 g fibre, 0 mg chol, 0 mg sodium

Pineapple slush
A perfect ice breaker! Pineapple slush does not require elaborate preparations or too much time. Kids will love it too.

1 c crushed pineapple with juice
1 c crushed ice
1/2 c lemon squash
1/2 c water
sugar or artificial sweetener can be added as per taste

1. Combine pineapple, lemon squash and water in a blender. Process.
2. Add crushed ice and process just once. If processed longer, ice will dilute flavour and consistency of the slush.
3. Serve, decorated with a lemon wedge or sprig of mint.

Nutritional info per serving: 322 Kcal, 1.3 g pro, 84 g carb, 0.4 g fat, 0 g sat fat, 2.1 g fibre, 0 mg chol, 6 mg sodium

(Recipes from Prevention, US and Mala Bindra. Nutrition info by Puja Sharma Vasisht)

Courtesy: Prevention