Welcome to the Chapter 2 for the series Ramadan – An event to share.
Today we have with us Suja from Pepper Bowl. I contact her few days back on FB , asking her what she thought about Guest Posting. I don’t know what she thought but replied back if I would like to guest post for her blog. ANd believe me in no time we were writing same sentences to each other. This was happening so fast that she had to stop writing. And the same time I also stopped.Real Funny situation.
Today we have with us Suja from Pepper Bowl. I contact her few days back on FB , asking her what she thought about Guest Posting. I don’t know what she thought but replied back if I would like to guest post for her blog. ANd believe me in no time we were writing same sentences to each other. This was happening so fast that she had to stop writing. And the same time I also stopped.Real Funny situation.But foremost , I liked her enthusiasm & the positivity in her nature.Thanks Suja for accepting to be a part of this event. Today she has brought for us a wonderful Kala Chana dish which would be great for Iftars.
Over to you Suja.
Snacking with Kala Chenna
Humi of “Gheza-e-shiriin” is in festive mood in celebrating her Ramzan. Joining in one’s celebration is the happiest thing that spreads festive mood to everyone. We could always feel biryani flavor around us, whenever we spell ‘Ramzan’.
To introduce myself, I’m Suja Md from ‘pepperbowl.com‘. When Humi asked me for a guest post for join her Ramzan celebration, I told her immediately that I would come up with high protein recipes. As everyone knows Kala Chenna is better healthy option for snacking time, which is loaded with tons of protein. Its good for all growing children.
Ingredient:
Kala Chenna – 250 grams
Chopped Onion – 1/4 Cup
Chopped Cucumber – 1/4 Cup
Chopped Carrot -1/4th Cup
Chopped Cabbage – 1/4th Cup
Chopped Chilies – 1 tbsp(as per you wish)
Chopped Coriander Leaves – 2 tbsp
Chopped Mint Leaves – 1 tbsp
Chopped Capsicum – 1 tbsp
Lemon Juice – 2 tbsp
Salt to taste
Method:
Soak Kala Chenna for about 4-6 hours. Pressure cook it for 5-7 min or until it becomes soft and firm.
Chop finely onion, cucumber, cabbage, carrot, chilies, capsicum, coriander leaves, mint leaves.
Mix all the chopped veggies to cooked and drained Kala Chenna. Add lemon juice and salt accordingly.
This is perfect, healthy for snacking time.
Do check out her space for more awesome recipes: Pepper Bowl
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