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Wednesday, June 24, 2009


4 Potato medium size, 1 cup capsicum chopped, 1 cup Cauliflower flower, 2 onions finely chopped, 2 tomato finely chopped, 2 Green chili chopped, 1 cup French beans, 4 tbsp butter, 2 tsp. Pavbhaji masala, 1-1/2 tsp Red chili powder (according to taste), 1/2 tsp. turmeric powder, 1/2 tsp. garam masala, salt to taste, 1 cup water - for boiling vegetables, 8-10 Pavs (soft buns), 2 tbsp. green coriander leaves finely chopped, 1 Onion Small size finely chopped (for serving), 2 tbsp. lemon juice, Green masala chutney (to apply on Pav/Bun)
1. Cut Potato into half. Wash the vegetables thoroughly with water.
2. Pressure-cook all the vegetables (capsicum, Cauliflower, Potato, French beans) till well done.
3. Mash them coarsely.
4. Heat 2 tbsp. of butter in a frying pan or kadai. Add green chili.
5. Add chopped onions and fry until they become light golden brown in color. Then add chopped tomato and cook till it becomes tender.
6. Add Pavbhaji masala, chili powder, turmeric powder, garam masala, salt, and cook again for 4-5 minutes. 7. Add the boiled vegetables, lemon juice and mix well. Simmer till it becomes thick; keep on stirring and mashing pieces in between.
8. Heat half of the butter in a thick-bottomed pan or a tawa. Slice Pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. 9. Apply Green masala chutney to Pav (chutney: grind red chili powder+ corainder leaves + garlic + salt together) 10. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion, coriander and lemon wedges.

Tuesday, June 23, 2009


Ingredients For Sandwich Dhokla
1 cup Besan (Chickpea flour/ gram flour), 2 tbsp Rava (Sooji), 1/2 tsp Eno Fruit salt, Salt to taste, 1 tsp Sugar, 2 tsp Baking soda, ½ tsp ginger garlic paste, 1tsp coriander seeds powder, 2tsp chili paste, ¾ cup buttermilk, ½ tsp turmeric powder, 2 tbsp oil, mustard seeds, 1/2 cup chopped coriander, 1 cup grated coconut and ¾ cup water.

Method For Sandwich Dhokla
Mix besan, rava, eno fruit salt, sugar, ginger garlic paste, coriander seeds powder, chili paste, 1 tbsp oil, turmeric, buttermilk (all the ingredients for the Dhokla) except the baking soda. Add about 3/4 cup of water. The batter should be about the consistency of dosa batter. Add little more water if required.

Steaming the Dhoklas

1. Apply some oil to a deep, flat-bottomed stainless steel vessel (like a cake pan) that fits into your steam cooker. Pour some water into the cooker and let it boil.

2. Once the water boils, add the baking soda to both the batters and mix it up. You should see the batter froth up a little.
3. Pour it into the prepared vessel to half the height, leaving ample space for the steamed batter to rise up and expand. If you are going to do this in batches, add the baking soda to the divided batter each time before steaming rather than adding it to the whole mixture. This ensures that the dhokla will become soft and fluffy.
4. Place it into the cooker and let it steam for about 15 minutes. Insert a toothpick in the center to see if its cooked through, then remove from the cooker and allow it to cool a little.

Layering and Assembling the Sandwich Dhokla

1. Cut triangles / squares (or other shapes) of steamed dhokla.

2. Take the dhokla pieces and apply some green cilantro chutney on one piece.
3. Apply tomato sauce on the other piece of the dhokla. 4. Heat oil in pan, add mustard seeds to it. When it starts popping pour the mixture on the above dhokla.
5. Garnish it with coriander leaves and grated coconut.

Green Cilantro Chutney

Green Cilantro Chutney Ingredients

1 bunch fresh chopped coriander, 3 green chilies – chopped, 1 tsp ginger-chopped, 5-6 mint leaves (optional), salt, sugar and lemon juice - to taste and a pinch of asafetida.

Green Cilantro Chutney Method

Take a blender and add ingredients and blend it. Add water as needed and blend together to achieve a thick paste like consistency.
Note: It's not supposed to be watery.

Monday, June 22, 2009


1 pack Marie biscuits, 200gm fresh whipped cream, 3 big apples(peel & finely chopped), 1tbsp sugar, 1tsp vanilla essence, dry fruits of your choice, kesar, tuti fruit, and dried cherries. Method:
1. Heat a pan on medium flame and add chopped apples, sugar and vanilla essence. Mix it well. Cook for 2 mins. Allow it to cool.

2. Take a glass bowl and add crushed Marie biscuits to its base. 3. Make second layer of apple mixture.
4. Now spread cream over the apple mixture. If cream is too thick add some milk to the cream.5. Spread some kesar over the cream layer. 6. Spread tuti-fruit and cherries over it. 7. Add dry fruits of your choice to it. 8. Repeat the same order till you finish the ingredients. I had made 3 layers with above quantity. 9. Keep the pudding in refrigerator to set for 5-6 hrs.

Wednesday, June 17, 2009



2 cup rava(semolina) -slightly roasted, 3 cup butter milk, ¼ cup soaked poha , ½ cup dall(soaked for at least 3-4 hrs), 1 finely chopped Carrot, 1 Onion finely chopped, 1 Capsicum finely chopped, 1 tbsp Ginger-Green & chili paste, ½ cup Coriander leaves , 1tsp baking powder and salt to taste. Method:
1. Grind the soaked poha.
2.Take the roasted rava and grind poha in a medium, sized bowl. Mix it well.
3. Add the buttermilk to the rava & poha mixture.
4. Add baking powder to above mixture. Keep it aside for about 10 minutes.
5. Add ginger-garlic-chili paste, carrot, onion, capsicum, chana dal, and chopped coriander & mix it well to get a little thick batter with a pouring consistency.
6. Add some salt to taste. Keep this batter aside for 10 mins.
7. Pour the batter into idli plates. 8. Steam it for about 15 minutes until cooked. 9. Serve hot with coconut chutney.


Spinach Soup (Palak Soup)

4 cups spinach leaves, 2 cups water, 1 onion chopped, 1 cup milk, 2 tbsp plain flour (maida), 1 tbsp fresh cream, 2 tbsp butter, salt and pepper to taste.


1. Wash the spinach leaves and discard the thick stems.

2. Boil along with the water for 8 minutes or until the spinach is well cooked. Cool and puree in a blender. Keep aside.

3. Heat the butter in a pan. Add the chopped onions and saute on medium heat for 3 minutes or until the onions are transparent.

4. Add the plain flour and fry briefly on low heat.

5. Add now the spinach puree, milk, salt and pepper. Simmer on low heat for 3 minutes.

6. Add the fresh cream just before serving.

7. Best served hot and with cheese crackers.

Tuesday, June 16, 2009


It's a eggless cake made of Banana & Rava :-)
Ingredients:3 Ripe bananas, 1 cup rava, ½ tsp baking powder, ½ tsp cardamom powder, 2 cups coconut milk, ½ cup sugar, Cashew-nuts Method:
1. Roast rava over low heat in a kadai until aroma wafts from pan. Soak the rava in coconut milk for 2 hours.
2. Mash the bananas and add to rava along with sugar.
3. Add baking powder, cardamom powder and cashews. Mix it well.
4. Apply little ghee to cake mould and pour in the mixture.
5. Preheat the oven at 350F for 10mins.
6. Bake for around 35mins at 350 F or until a knife put in center comes out clean.
7. Decorate in whatever way required (optional).

Thursday, June 11, 2009

1 tsp Honey, 2 Apples, 200gm Curd and 1Mango METHOD
1. Slice the mango in half around the stone and gently take off the flesh. Cut the skin off.
2. Peel and core the apple and sliced into quarters. 3. Put the fruits into a blender with the curd and honey and whiz for 20-30 seconds until really smooth.
4. Refrigerate and serve chilled. :-)


1/4 tsp Vanilla extract, 11/2 cup Mango (cut), 1 tbsp Lemon juice, 4 to 6 Ice cubes, 1 cup Milk and2 tbsp Sugar

1. Place cut mango in freezer for 30 minutes.
2. Combine mango, milk, sugar, juice, and vanilla in a blender; process until smooth.
3. Add ice cubes; process until smooth.
4. Serve immediately. :-)

Wednesday, June 10, 2009


Delicious Mango Ice cream with Mango pieces :-) Serves: 6
Mango Pulp 100 gm, 1-cup milk, 1 cup fresh cream, 1cup condensed milk, 1 cup milk powder and freshly cut mango pieces.
1. Put mango pulp, milk, fresh cream, milk powder & condensed milk in mixie and blend thoroughly.
2. Pour in freezer container and freeze for 5-6 hours.
3. Serve it with fresh mango pieces.


2 cup moong, 10 palak leaves, 1cup chopped capsicum, 1 cup chopped onion, 1cup chopped coriander and 3-4 green chili, 1 tsp oil, red chili powder, chaat masala and salt for taste.

Method for Green Dosa Stuffing:
Heat oil in pan add onion, capsicum, red chili powder, chaat masala and salt to it. Cook for 2mins.

Method for Green Dosa:
1. Soak moong overnight in water.
2. Boil Palak leaves for 5mintues.
3. Grind soaked moong, capsicum, coriander, palak leaves, and green chilies together, add salt with water to make batter.
4. Mix well to make thin batter.
5. Heat pan or griddle with little ghee or oil.
6. Spread the mix on pan in circular motion to make thin Dosa. 7. Cook on one side.
8. Put the stuffing on the dosa and fold it.
9. Serve it hot with tomato sauce or chutney.