1 stephen ceideburg
1 recipe channa
1 medium shallot, peeled and minced
1/2 cup pickled hot pepper rings, drained a, nd finely choppe
1/4 tsp garlic salt
2 tbsp dry white wine (optional)
A Recipe for
Peppered Channa Dip (Thecha)
Food Tip |
There is no such thing as a little garlic. |
| A. Baer |
Great food is like great sex. The more you have the more you want. |
| Gael Greene |
This Recipe for Peppered Channa Dip (Thecha) is one of thousands in the Recipes-to-go Appetizer Cookbook.
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
If you enjoy this Peppered Channa Dip (Thecha) Recipe - you should enjoy the recipe collections you can find on the websites below:
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
This is a recipe for Peppered Channa Dip (Thecha) from the recipe cookbook of Recipes-to-go (Appetizer)
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
Food Tip |
Herb Tip |
Great food is like great sex. The more you have the more you want. |
| Gael Greene |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
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.
Serves: 1
Peppered Channa Dip (Thecha) Recipe brought to you by Recipes To-Go