For Diabetics - Mint And Masoor Tikkis

1. 1

   To prepare the low fat paneer, put the milk to boil in a broad pan.

2. 2

   Once it starts boiling, add the low-fat yoghurt and mix well.

3. 3

   Remove from heat and stir gently until the milk curdles.

4. 4

   Strain and tie the curdled milk in a muslin cloth. Hang for 30 minutes to allow the whey to drain out.

5. 5

   Use in the recipe as required later.

6. 6

   Note: If the milk has not curdled completely in step 2, allow it to boil once more.

7. 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.

8. 8

   Clean, wash and soak the lentils overnight or atleast for 45 minutes before proceeding.

9. 9

   Drain completely.

10. 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).

11. 11

    Drain the lentils and discard any extra water. Using a mortar and pestle, coarsely pound the lentils.

12. 12

    Combine this coarsely pounded masoor paste with the remaining ingredients and mix well in a mixing bowl.

13. 13

    Divide the mixture into 6 equal parts.

14. 14

    Shape each into an even round-sized flat piece.

15. 15

    Heat a non-stick griddle(tawa) and cook each tikki on high heat using a little oil until both sides are golden brown.

16. 16

    Serve hot.

17. 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!

* Per serving · 4 servings · Values may vary.