INGREDIENTS

INSTRUCTIONS

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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,  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,  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 100
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 1222.4mg
Potassium: 685.3mg
Carbohydrates: 11.6g
Fiber: 8.4g
Sugar: 1.4g
Protein: 8.8g