1. To prepare the low fat paneer, put the milk to boil in a broad pan. 2. Once it starts boiling, add the low-fat yoghurt and mix well. 3. Remove from heat and stir gently until the milk curdles. 4. Strain and tie the curdled milk in a muslin cloth. Hang for 30 minutes to allow the whey to drain out. 5. Use in the recipe as required later. 6. Note: If the milk has not curdled completely in step 2, allow it to boil once more. 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. Clean, wash and soak the lentils overnight or atleast for 45 minutes before proceeding. 9. Drain completely. 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. Drain the lentils and discard any extra water. Using a mortar and pestle, coarsely pound the lentils. 12. Combine this coarsely pounded masoor paste with the remaining ingredients and mix well in a mixing bowl. 13. Divide the mixture into 6 equal parts. 14. Shape each into an even round-sized flat piece. 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. Serve hot. 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! ---------------------------------------------------------------------------
Nutrition
Ingredients
