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| Dark Cherries |
Here’s a dish that is simple and easy and tastes delicious. Biting into crispy veggies and rightly seasoned, is sure a delight. This is much my kind of food (well not just because of the sambal paste!!). So I like to make it every now and again. Goes perfect with rice.
You need
How to –
Heat a wok/kadai, add sesame seeds and dry fry for about 2 minutes or till golden brown. Remove and set aside. Add the oil to same wok/kadai. Once the oil is heated add the ginger-garlic and fry over medium heat till they are soft.
Add the mushrooms and beans and stir-fry till done (do not over cook and keep the veggies crispy). In a small bowl mix together Rice wine, soy and chili paste and drizzle over the veggies. Mix well and cook for 2 minutes.
Add the toasted sesame seeds and serve hot with rice.
I haven’t enjoyed and got worked up equally for any of my 179 posts as much as I did for this one… If you are following me on Facebook then you know why?! Yes! 75% of this recipe was done my 5 year old. We had a wonderful time together, actually most of the time when I am in the kitchen especially when baking a cake or any of Saana’s favorite, she sticks around watching me cook and sometimes helping me too. I should say she is my perfect help. Though at time I do hit the roof and chase her off the kitchen but I guess it’s all part of the mom-daughter affair. The little one has come up with a new request that she would like to start her own blog. What’s more she has also chosen a name and its “Saana’s Foodolicious pictured “.
As always, the Mom came up with this new idea of getting the little one to narrate on how she did the muffins.. Unsure on how this was going to turn out and was just a try but I should tell you it was such fun. She had already forgotten some off the ingredients/steps and needed a little reminders on n off but otherwise it was pure joy.. I was not just recording her words but creating some wonderful memories for us.
Here’s how my little princess made the muffins(in her words) –
“In the white bowl put the.. (“I don’t remember what did I put? Can you help me! “. And I did..) ok flour, sugar, cated coconut (read as desiccated coconut), butter, eggs, milk and vanilla.. But Gugu (that’s what she calls me) Vanilla is for ice-creams. Why are you using it in the muffin?” .
Me – “that’s to give a nice flavor to the muffins..” and we had a little long conversation as the inquisitive child is never convinced with a one liner! 🙂
Back to the recipe, “well you take a egg beater and mix.. mix… mix…( She really wanted to stress on the mixing she did as her little hand started to ache and I had to take over). Take a spoon and put little muffin mix into the blue paper cups. Gugu put the muffins into the oven for some time and the muffins are ready”
And here’s how she signed off – “This is Saana from Saana’s Foodolicious pictured”
Well hope you enjoyed and below is the recipe on a serious note. 
You need –
How to –
Pre-heat the oven to 180 C. Line a muffin tin with paper cases.
In mixing bowl, mix in all the ingredients and beat well till combined, light and fluffy.
Fill the paper cases equally with the mixture and bake for 25-30 minutes till golden on top or when a skewer is inserted come out clean.
Turn into a wire rack to cool.
You need –
How to –
Wash the chickpeas in running water and pressure cook the soaked chickpeas with enough water till done. Drain and Set aside.
Heat oil in a pan and add the cumin seeds. Allow to crackle, once done add the chopped onions and sauté till translucent. Add the ginger-garlic paste , chilies and cook till the raw smell is gone.
Stir in all the powders and cook till the oil starts to separate. Now add the chopped tomatoes and cook till mushy. Stir in the cook chickpeas, salt and 1/2 hot water and cook till the water has reduced and gravy is thick.
Now tip the spinach, cook till it wilts and done. Mix well, check and adjust the seasoning and turn off the heat.
Serve hot with rice, roti or even use it as a filling for Tacos as I did.
You need –
For the macarons
How to –
Pre-heat the oven to 160 C
In food processor, process the Ground almonds, Ground pistachio and icing sugar to fine mixture. Sift the almond-pistachio and sugar mixture in sieve twice discarding any lumps that are too big to pass through the sieve.
In a clean blow beat the the butter till as white as possible. Gradually add in the icing sugar and milk till stiff peaks.
You need –
How to –
Heat oil in a pan, add the chopped onions and cook till translucent. Add the ginger-garlic paste and continue to cook till the raw smell is gone.
Tip in the powders, salt and fry till the oil start to separate. Now add in the chopped tomatoes and cook till mushy. Add about 2 tablespoon of water and mix well. Cook for about a minute.
Add the cream and bring to a gentle simmer. This is a thick gravy but add hot water to adjust the gravy to your desired consistency. Add the boiled eggs and allow to simmer gently for a couple of minutes. Turn off the heat.
Garish with fresh coriander and serve hot with Roti or Rice.
You need –
How to –
Marinate chicken with yogurt, garlic paste and chili powder. Refrigerate for an hour. Blend to fine powder all the ingredients under “spice mix” . Blanch the tomatoes in boiling water for a couple of minutes. Once cooled, peel the skin and puree.
Heat the oil in a kadai/skillet, add the dry spice powder and saute till fragrant. Add the onions and cook till translucent. Add ginger, tomato puree, paste and salt. cook for 3-4 minutes or till the oil start to separate. Saute till the tomato releases oil.
Tip in the marinated chicken, kasoori methi. Turn the heat to high and mix well for about 3-4 minutes. Add about 1/3 – 1/2 cup of hot water. reduce the heat to medium-low and cook covered, till the chicken is done. Stir in frequently.
Uncover, continue to cook till the gravy thickens. Add capsicum, coriander leaves, sprinkle garam masala and freshly ground pepper. Mix well to combine. Cook briefly.
Turn off the heat and serve hot with any roti, bread, rice
For the cake –
You need-
How to-
Preheat the oven to 180°C. Grease a non-stick spring form cake tin lined with a parchment paper. Set aside.
In a bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one by one, mixing continuously.
Once the eggs are fully mixed in, add the polenta, ground almonds and baking powder and mix again.
Once combined, add the zest, juice and continue to blend until fully combined. Pour the batter into the prepared cake tin and bake in the oven for 40-45 minutes, or when wooden skewer inserted in the middle of the cake, comes out clean. Remove from the oven and leave to cool completely.
You can decorate the cake with fresh fruits or the frosting of your choice. I have used Coconut cream cheese frosting.
Cream cheese frosting –
You need
How to –
Blend butter and cream cheese till smooth and light.
Add icing sugar slowly. Add vanilla. Fold in desiccated coconut.
Spread on cooled cake.
Foodolicious Pictured 