*  Exported from  MasterCook  *
 
                        PEPPERED CHANNA DIP (THECHA)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Indian                           Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    1                    Recipe channa
    1       md           Shallot, peeled and minced
      1/2   c            Pickled hot pepper rings,
                         -drained and finely chopped
      1/4   ts           Garlic salt
    2       tb           Dry white wine (optional)
 
   Iceberg lettuce leaves, washed and crisped Parsley
   sprigs
   
   If you are tired of serving the same old cheese ball
   for company gatherings, maybe it’s time to add some
   sparkle to your appetizer repertoire. Serve this zesty
   dip with crackers, chips or crudites.
   
   Beat channa, minced shallot, hot peppers, garlic salt
   and wine (if using) in a medium-size bowl until well
   mixed. If made ahead, cover and refrigerate. May be
   made 1 day in advance.
   
   To serve, mound on a plate lined with lettuce leaves.
   Garnish with parsley sprigs.
   
   Makes 1 1/2 cups.
   
   PER 1/4 CUP: 135 calories, 9 g protein, 29
   carbohydrate, 10 g fat (6 g saturated), cholesterol
   (not available), 152 mg sodium, 0 g fiber.
   
   From an article by Laxmi Hiremath in the San Francisco
   Chronicle, 9/1/93.
   
   Other Cooking Methods
   
   Freshly made paneer is delicious and may be eaten
   immediately, without further preparation or adornment.
   However, in most recipes, paneer must be cooked before
   it is added to the other ingredients. Broiling, which
   is discussed in the story, is the method I prefer
   because very little oil is used. If you don't wish to
   broil the cheese, here are a few alternatives:
   
   Toaster Oven: Grease a small baking tray with
   vegetable oil. Place paneer cubes on the tray and
   brush with oil. Bake at 400 degrees F. until golden
   brown, about 6 to 8 minutes. Remove and use in any
   cooked paneer recipe.
   
   For a quick paneer curry, place cooked cheese cubes on
   a heated serving platter and pour your favorite curry
   sauce over them. Garnish with minced cilantro and
   serve.
   
   Barbecue Grill: Prepare a charcoal fire to the
   gray-ash stage. Gently blow away the ash, leaving
   coals that glow cherry red. Cut paneer into 2-inch
   cubes. Brush skewers and paneer cubes with vegetable
   oil. Thread evenly on skewers leaving 1/2-inch space
   any cooked paneer recipe.
   
   For, an exotic appetizer, sprinkle grilled paneer
   cubes with. lemon juice and ground cumin. Place on a
   warmed platter and served immediately.
   
   Saute; Heat 3 tablespoons oil in a heavy nonstick pan
   or wok over medium-high heat. When oil is hot, add
   paneer cubes and saute until light brown, turning
   once. Carefully transfer to paper towels to drain.
   Tent with foil to keep warm until ready to use. Use in
   any recipe calling for cooked paneer.
   
   Note: A nonstick pan is essential; the paneer will
   break and crumble in any other pan.
   
   Deep Fry: Heat 6 tablespoons of vegetable or canola
   oil to 350 degrees F. in a nonstick wok until hot but
   not smoking. Gently add Paneer cubes. Do not crowd.
   Fry, turning occasionally, until golden brown, about 5
   minutes. Remove with slotted spoon and drain on paper
   towels. Tent with foil to keep warm until ready to
   use. Use in any recipe calling for cooked paneer.
   
   From an article by Laxmi Hiremath in the San Francisco
   Chronicle, 9/1/93.
  
 
 
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