For Diabetics - Mint And Masoor Tikkis - cooking recipe

Ingredients

1/4 cup whole masoor dal (whole red lentils)
1/4 cup fresh mint leaves, finely chopped
1 teaspoon ginger and green chili paste
2 teaspoons whole wheat bread crumbs
2 tablespoons low fat cottage cheese, grated
salt
1 teaspoon olive oil
2 cups water
low fat panir (cottage cheese)
2 cups low-fat milk
1 cup low-fat yogurt, beaten

Preparation

To prepare the low fat paneer, put the milk to boil in a broad pan.
Once it starts boiling, add the low-fat yoghurt and mix well.
Remove from heat and stir gently until the milk curdles.
Strain and tie the curdled milk in a muslin cloth. Hang for 30 minutes to allow the whey to drain out.
Use in the recipe as required later.
Note: If the milk has not curdled completely in step 2, allow it to boil once more.
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.
Clean, wash and soak the lentils overnight or atleast for 45 minutes before proceeding.
Drain completely.
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).
Drain the lentils and discard any extra water. Using a mortar and pestle, coarsely pound the lentils.
Combine this coarsely pounded masoor paste with the remaining ingredients and mix well in a mixing bowl.
Divide the mixture into 6 equal parts.
Shape each into an even round-sized flat piece.
Heat a non-stick griddle(tawa) and cook each tikki on high heat using a little oil until both sides are golden brown.
Serve hot.
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!