Masoor Mint Tikkis

You Need :
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

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.
My Tip : 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!

Hara Bhara Kebabs

After a long time..bac 2 blogging..

You Need
2 tablespoons split channa dal (bengal gram lentils)
1/2 inch fresh ginger, grated
2 garlic cloves, grated
2 green chilies, finely chopped
1/2 cup spinach, blanched, drained and roughly chopped (palak)
1/4 cup green peas, boiled
1/4 cup low-fat panir, grated
1/2 teaspoon chat masala
1/4 teaspoon garam masala powder
salt
3 tablespoons whole wheat bread crumbs
1 teaspoon olive oil

Pressure cook the lentils, ginger, garlic and green chillies with 3/4 cup of water for 2-3 whistles or until the lentils are cooked.
Drain and discard the water.
Combine spinach, the cooked lentil mixture and greenpeas in a blender.
Blend to obtain a coarse paste without any water.
Add paneer, chaat and garam masala powders.
Divide the mixture into 6 equal parts and shape into flat kebabs.
Roll the kebabs in bread crumbs.
Heat oil in a non-stick pan.
Cook the kebabs on both sides till golden brown.
Drain on clean kitchen paper towels.
Serve hot.
Enjoy!