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Monday, February 2, 2015

Pasta with Olive Oil, Garlic and Crushed Pepper

Pasta with Olive Oil, Garlic and Crushed Pepper
1 cup pasta
2 tbsp olive oil

  • 3 cloves garlic, minced
  • 2 cups pasta cooking water
  • ½ tsp fresh crushed pepper
  • ½ tsp chili flakes
  • Salt to taste
  • ½ cup fresh flat-leaf parsley, roughly chopped
  • 1 cup Grated cheese
  • ½ tsp mix herbs
  • ½ tsp oregano

  1. Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water and drain.
  2. Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds, making sure it doesn't brown.
  3. Add the reserved pasta water, pepper, chili flakes, oregano, mix herbs, salt, and parsley and bring to a boil. Toss with the cooked pasta.
  4. Add grated cheese to it. Mix well.
  5. Serve Hot!


Mix Veg Tempura

  • ½ cup tempura flour / Maida
  • ½ cup cornflower
  • 2 cups ice water
  • oil, for deep-frying
  • maida & cornflower paste for coating
  • Fresh broccoli
  • Button mushrooms
  • Cauliflower
  • Potato
  • Baby corn
  • Capsicums (Red/ Yellow & Green)
  • Carrot
  • ½ tsp pepper
  • ½ tsp chili flakes
  • Soy Sauce
  • Oil
  • Salt to taste

  1. Cut the vegetables
  2. Half boil the vegetables in salt water
  3. Take a bowl add vegetables to it and add salt soy sauce, pepper, chili flakes and sprinkle cornflower.
  4. Sift the ½ cup flour (maida) and ½ cup corn flower  into a bowl, make a well in the center and add the iced water. Stir with fork until just combined. The batter should be slightly lumpy.
  5. Pour the flour batter on the vegetables.
  6. Shallow Fry the Vegetables.
  7. Cook the Vegetables in batches until crisp and light golden.
  8. Drain on crumpled paper towels. Repeat with all the vegetables.
  9. Serve the tempura immediately with tempura dipping sauce or soy sauce.
  • Tempura should have a very light batter and needs to be served as soon as it is cooked.
  • Be sure that the water is ice cold as this helps to lighten the batter. If you are unsure, add a few ice cubes.

Wednesday, January 14, 2015

Bhogi Vegetable/ Bhogichi Bhaji



1 purple brinjal, chopped
½ cup broad beans (Pavta), cleaned & broken
½ cup hirvi papdi
½ cup valvar
½ cup fresh soaked chickpeas
1 small carrot, peeled & chopped
¼ cup fresh/ frozen green peas
8-10 soaked peanuts
1 tbsp sesame seeds (dry roast & powder) + 1 tbps roasted sesame seeds
½  tbsp red chilly powder
½  tbsp kala masala/ 1 tsp garam masala
½  tsp turmeric powder
½  tsp mustard seeds
½  tsp cumin seeds
3-4  tbsp oil
1 cup water
1 tsp tamarind pulp
1 tsp jaggery
6-7 curry leaves
½ tsp asafetida
salt to taste

1.       Take a kadhai, add oil to it. Let it heat.
2.       Add cumin seeds, mustard seeds, curry leaves, asafetida, turmeric powder, red chilly powder, kala masala and sesame seeds. Cook it well.
3.       Add all the vegetables to it. Mix well.
4.       Add jaggery, tamarind pulp and sesame powder. Mix well.
5.       Add water to it and allow the vegetables to cook on medium flame for 8-10 mins
6.       Check the consistency of gravy as per your choice.
7.       Serve hot with bajrichi bhakari and ghee/  loni on it J