Does your child ask for a sweet snack after dinner? – A very simple way to satisfy their sweet tooth

Travel and Food

I just ran out of options In the refrigerator. So we served our midnight cravings with 2 egg whites, 3 Tsp Sugar, 1/2 Tsp Vanilla Drops & 1/2 Tsp Lemon Juice. This is a very simple way to satisfy your little sweetheart’s sweet tooth as well as yours.

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The Best Recipe From Mom

Travel and Food

Made my first ”khichdi” while away from home. On the auspicious occasion of “Ganesh Chaturthi” each family has their own traditional and favorite dish that they prepare. Mine is a moong dal khichdi recipe – rice and green gram lentils cooked to porridge consistency.

Call it Khichdi/Kicdi/Hotchpotch, this is one of the grandma-mother-inspired dishes for me. This is a dish we grew up eating during the Indian festivals and hence holds a lot of sentimental value. Khichdi an Indian dish consisting chiefly of rice and split pulses. Rissoto is very much similar to khichdi the only difference is, Rissoto is from Italy. It is a dish from the South Asia made from rice and lentils (dal). Khichdi was the inspiration for the Anglo-Indian dish kedgeree, and is also commonly considered to be the inspiration for the popular Egyptian dish, kushari.

Place of origin‎: ‎Indian Subcontinent

Main ingredients‎: ‎Rice‎, ‎lentils‎, ‎spices (Bengali mixed spices also called Panch phoron, bay leaf, grated ginger, dry red chilli, turmeric powder, salt to taste) and clarified butter (ghee).

Stuffed Chicken Legs

Events & Experiences

Today, I bring you a very delicious, yet inexpensive weekend meal. This is an easy & elegant baked lemon chicken legs recipe with full of flavours from the garlic, lemon, herbs and it is perfect for a quick and delicious meal.

Prep Time – 10 min

Cook Time – 45 min

Total Time – 55 min

Ingredients

6 chicken legs – with skin

For the Stuffing:

-Juice of a quarter lime

-1 cup cilantro or Italian parsley

-2 garlic cloves

-1 tsp. Sugar

-1/2 tsp. Cumin

-1/2 tsp. Turmeric

-1/2 tsp. Black pepper

-1/2 tsp. Salt

-1/2 tsp. Coriander powder

-4 tsp. Olive oil or butter

Method:

-Place all of the above in a food processor and give a few good chops.

-Preheat Oven at 375 degrees.

-Gently pull the skin from the leg and stuff the mixture into under the skin.

-Place the leg pieces in a baking dish and bake for 45-50 minutes or until a beautiful golden color appears and the juices run clear.

Serve and enjoy!

Note: For those who are not big fans of cilantro, feel free to substitute it with Italian parsley.

I look forward to seeing you again!

xoxo

Sanchali

Thai Vegetable Stir Fry

Events & Experiences

As the weather turns hot and humid, I find myself increasingly indecisive about what I want to eat. Maybe my cravings are scrambled by the constant passage from sweltering Bahrain streets to air-conditioned stores and hone; maybe it’s the explosive vegetation, or the expanse of summer produce suddenly available at the market. Regardless, summertime stresses me out—there’s just so much food out there, and I want all of it.

Thai food not only makes a stunning sight, laid out in a lavish, colorful spread, but the boldly sweet, sour, and spicy notes seem to physically lower my body temperature—even when the dishes themselves are fiery-hot. This particular recipe is quick, easy, and hot weather-friendly.  This super tasty Thai Vegetable Stir Fry is a delicious, easy to make meal that proves vegetables need not be boring or tasteless!

The massive variety of seasonal vegetables is enough to make this Stir Fry a very healthy, fibre loaded meal.

Ingredients:
1/4 cup finely chopped shallots or purple onion,
5-6 cloves garlic, finely chopped,
1-2 thumb-size pieces ginger, sliced,
1/2 to 1 small fresh red chili, sliced, OR 1/4 to 1/2 tsp. chili flakes,
1 medium-size carrot, sliced,
5-6 mushrooms, sliced or left in halves or quarters,
1 small head broccoli, cut into florets,
1 red pepper, sliced into strips,
2-3 cups baby bok choy, or other Chinese cabbage (leaves left whole if not too large, otherwise cut in half or thirds),
handful fresh Thai basil,
2 tablespoons vegetable oil.
Stir-fry Sauce:
2/3 cup coconut milk,
2+1/2 tablespoons soy sauce,
1 tablespoon fresh lime juice,
1/3 to 1/2 teaspoon dried crushed chili (chili flakes),
2+1/2 teaspoons brown sugar. 

Method:
-Combine ‘stir fry sauce’ ingredients together in a cup or bowl. Stir well to dissolve the sugar. Taste-test, keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk.
-Warm a large frying pan over medium-high heat. Add oil and swirl around, then add the shallot/onion, garlic, ginger, and chili. Stir-fry 1-2 minutes, then add the carrot, mushrooms, and cauliflower (if using). Also, add 1/4 of the stir-fry sauce. Continue stir-frying 2-3 minutes.
-Add the broccoli and red pepper plus enough sauce to gently simmer vegetables (about 2 minutes).
-Finally, add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, almost enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked.
-Remove from heat and taste-test. If not salty enough, add a little more soy sauce. If too salty or sweet, add a squeeze of lime juice. –Add more sugar or chili if desired. Top with fresh basil.

Serve over Thai jasmine rice or Thai coconut rice.

Variations: Great as a side dish, or make it into the main course by adding tofu, wheat gluten, cashews, shrimp or slices of chicken.

Creamy Chicken Fettuccine

Events & Experiences

Italian for dinner it is! This classic Italian dish is quick and easy to make. Whatever your choice, chicken or shrimp, with these simple steps, you’ll have a hearty dinner on the table in no time!

Don’t be intimidated by the name of this dish, it sounds like something only a restaurant can make for you, but stay with me! Read the instructions below-you can totally do this.

Here’s the recipe:
Serves 3-4
INGREDIENTS
3 tablespoons olive oil
2 chicken breasts, sliced thinly into strips
1 onion, sliced
2 cloves garlic, minced
2 teaspoons salt
2 teaspoons pepper
2 cups heavy cream
¼ cup parsley, chopped
12 ounces cooked fettucine
PREPARATION
Heat oil in a pot over high heat.
Add the chicken and let it brown in the pan, cooking until no pink is showing.
Add the onions, garlic, salt, and pepper, cook until onions are translucent and soft.
Add the heavy cream and parsley, stirring until evenly mixed.
Add the fettuccine and stir until the pasta is evenly coated.
Serve!