Masoor and Mint Tikki, Paneer Tikka Kathi Rolls & Apple Rabri

1/2 cup whole masoor ( whole red lentils )
1/4 cup finely chopped mint
1 teaspoon ginger - garlic paste
2 teaspoon whole wheat breadcrumbs
2 tablespoon grated low fat paneer
1 teaspoon oil for cooking
Salt to taste

Soak masoordal overnight and drain it.

Add 2 cups of water to it and pressure cook till the masoordal is soft and slightly overcooked.

Drain the masoor and pound it coarsely into a paste. ( You can use the masoordal water to make chapati dough. It is rich in nutrients).

Add the masoor paste with the remaining ingredients and mix well.

Divide the mixture into six equal portions. Shape into round balls and then flatten it.

1 cup cubed low fat paneer
1/4 cup deseeded and diced tomatoes
1/2 cup diced capsicum
1 teaspoon oil

1/2 cup beaten low fat curd
1 teaspoon chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon ginger paste
1/4 teaspoon garlic paste
1/4 teaspoon besan ( gram flour )
1/2 teaspoon chaatmasala
1/2 teaspoon kasurimethi ( dried fenugreek leaves)
1/2 teaspoon garammasala powder
Salt to taste

Marinate paneer and tomatoes in the paste prepared earlier and toss lightly. Keep aside for 10 minutes.

Heat oil in non - stick pan, add capsicum and saute for 2 minutes.

Add paneer mixture and saute over medium heat for 3 - 4 minutes, stir occasionally. Paneer filling is ready now.

Divide the filling into 9 equal portions and spread it in the centre of the chapati and roll tightly.

Cook the rolls on a hot tawa. Cut into 2 - inch long pieces and serve hot.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 4

3 cup low fat milk
1 cup grated apple
A pinch of nutmeg powder
1/4 teaspoon cardamom powder
2 sachets of sugar substitute

Boil milk in a heavy bottomed pan and simmer it for 10 - 15 minutes.

Add grated apple, nutmeg powder and cardamom powder to the milk and simmer for another 5 - 7 minutes.

Cool it well. Add sugar substitute and mix well.

Serve chilled.