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1
To prepare the low fat paneer, put the milk to boil in a broad pan.
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2
Once it starts boiling, add the low-fat yoghurt and mix well.
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3
Remove from heat and stir gently until the milk curdles.
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4
Strain and tie the curdled milk in a muslin cloth. Hang for 30 minutes to allow the whey to drain out.
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5
Use in the recipe as required later.
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6
Note: If the milk has not curdled completely in step 2, allow it to boil once more.
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7
Secondly, if you want firm paneer, cover the block with a heavy weight to compress the paneer. This way you can cut cubes later from the paneer. This is what I do.
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8
Clean, wash and soak the lentils overnight or atleast for 45 minutes before proceeding.
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9
Drain completely.
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10
Combine the lentils with 2 cups of water and pressure cook till the lentils are soft and slightly over cooked, but not mashed(about 2 whistles).
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11
Drain the lentils and discard any extra water. Using a mortar and pestle, coarsely pound the lentils.
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12
Combine this coarsely pounded masoor paste with the remaining ingredients and mix well in a mixing bowl.
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13
Divide the mixture into 6 equal parts.
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14
Shape each into an even round-sized flat piece.
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15
Heat a non-stick griddle(tawa) and cook each tikki on high heat using a little oil until both sides are golden brown.
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16
Serve hot.
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17
Note: The discarded masoor dal water can be used to make rotis dough as it is full of nutrients or may be had as a soup with a pinch of pepper to clear a sore throat. I've tried this and it works like a charm besides giving me strength!
