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                       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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