Ingredients
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)
Directions
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.
Servings: 1 servings
Peppered Channa Dip (Thecha) Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip
The History of Recipes
Historians have tracked the existence of recipes far back into distant history, certainly as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, generally, these early cookbooks were just primitive hieroglyphic recipes for preparing food.
Fascinatingly, the oldest recipe found, according to experts in ancient history are some ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. As we move into The time of the roman empire 25BC a roman called Apicius wrote a collection of documents detailing recipes prepared by the Romans. In his publication, Apicius recounts how the meals were split into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the cooks of Roman times were skilled in the use of many aromatic flavours, including many that are still in use today for example basil, fennel and dill. In the 15th century, people returning from the crusades brought back a variety of foods and spices from the Middle-East, including basil and coriander. These new spices and herbs led to a surge in recipe publications, some of which are now in private collections. Over the next few centuries, the powerful and wealthy competed to lay on the most extravagent banquests, and as a result the best cooks and their recipe collections increased in prestige. Even so, it was during the 1800s that haute cuisine and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, trying out, and recording the recipes of their peers. By the arrival of the twentieth century, cook books were highly popular as a result of increased literacy, more leisure time and a general increase in wealth. The introduction of television gave us TV cooks and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Peppered Channa Dip (Thecha) recipe.
