Peppered Channa Dip(Thecha)

* 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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