Рецепт Channa Soup Cutters
With the carnival season upon us, this channa soup cutters recipe has come at the right time. As local traditions suggest, alcohol is always complemented with a spicy appetizer. Why spicy? It is said that the spiciness in the appetizer prevents one from getting intoxicated too quickly.
Preventing Hangover
This is what some people claim; however, checks online showed that drinking alcohol while ingesting hot pepper (specifically cayenne) could make you more drunker than usual. This is because “Cayenne pepper dilates the blood vessels and apparently leads higher Blood Alcohol Contents and more exposure of the brain to alcohol.” However, it is suggested that you should not consume alcohol on an empty stomach.
A full meal (specifically one that is considered fatty and heavy) can help you keep from becoming rapidly intoxicated. For this reason, the popular cutters such as our channa soup cutters, pepper roti (which contains lots of cheese), curry channa cutters, even souse and geera meats can help fill your stomach. The pepper offers an added bonus to help fight the free radicals in the drink and can help prevent hangovers. So for the extremely adventurous among us, you can go ahead and have a spicy appetizer of your choice, before you begin drinking.
However, if you are not one to indulge in alcohol but still like a spicy appetizer, this channa soup cutters is a delicious option. If you a not accustomed to too much spice and the spiciness is too much for you, have a glass of milk after you have the soup to help lessen the heat. As you would see, the recipe is quick and easy and you could really have this done for you and your friends in 30 minutes…. Well, save for the actual soaking of the channa the night before lol!
Anyhow, enough talking just try this recipe before you have your fill of alcohol this carnival when you’re liming with your friends and tell me what you think. Here’s channa soup cutters….perfect for the Carnival.
Recipe for Channa Soup Cutters
CHANNA SOUP CUTTERS
- 2 cups channa, soaked overnight
- 3 cloves garlic
- 1/2 tsp black pepper
- 3 tbsp chadon beni chutney
- 1 tbsp salt or to taste
Soak channa (garbanzo beans) overnight.
Add garlic and salt. Pressure cook for 20 minutes in 6 cups of water.
Crush most of the channa with a dhal gutney.
Add black pepper and chadon beni chutney.
Swizzle with the dhal gutney to a thick slurry consistency.
Adjust seasoning if desired. Serve hot.
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Ah gone