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Sunday, December 6, 2009


Beetroots, grated - 3 medium size, Pure ghee - 2 tablespoons + to shallow fry, salt to taste, lemon juice – 1tbsp, Garlic, ginger & chili paste - 2tsp, Cashew nut powder - ¼ cup, Roasted chana dal powder – ¼ cup, Caraway seeds (shahi jeera) – ½ tsp, garam masala powder – ¼ tsp, chaat masala – ½ tsp, black pepper powder - ¼ tsp and Raisins 2tbsp. Method:
1. Heat two tablespoons of ghee in a pan. Add grated beetroot, salt and sauté.
2. Add lemon juice and mix. Sauté till all the moisture dries up and the beetroot gets completely cooked and mashed. 3. Add ginger, garlic & chili paste and mix well. Continue to sauté.
4. Transfer the mixture into a bowl. Add cashew nut powder, roasted chana dal powder, shahi jeera, garam masala powder, chaat masala, raisins, black pepper powder and mix well. 5. Divide the mixture into eight equal portions. Grease your palms, take small portions of the mixture and shape them into tikkis. 6. Heat a pan and add sufficient ghee. Place the tikkis on the hot pan and shallow fry. When the underside is done, flip over and cook till the other side is done. Do not flip the tikkis too often as they are very delicate and may break. 7. Serve hot. :-)

Saturday, December 5, 2009



Cottage cheese (paneer) - 400 grams, Black grapes (chopped ) - 1 cup, Oil – 1 tablespoon + to shallow fry, Red Chili Powder – 2tsp, Black salt (kala namak) to taste, salt to taste, Gram flour (besan) – 2tbsp, White pepper powder – ½ tsp, Dry mango powder (amchur) – ½ tsp, Saffron (kesar) – few strands, Milk – 2tbsp, fresh cream – 1 cup, jaggery (gul), grated – 1 cup, lemon juice 1tbsp, chaat masala – 2 tbsp, Green capsicum, 1 inch pieces – 2 large, Tomatoes, 1 inch pieces – 2 large Method:
1. Heat oil in a pan, add black grapes and saute. Add salt, red chili powder, black salt and cook till soft. 2. Add jaggery to the grapes along with lemon juice and mix well. Cook till thick. Grind it to paste so that it’s easy to apply on the paneer slice. 3. For marinade take besan in a bowl. Add salt, red chili powder, pepper powder, amchur and mix. 4. Add saffron dissolved in milk, fresh cream to above mixture and mix well. 5. Cut paneer into half centimeter slices. 6. Place the paneer slices on a flat surface. Sprinkle salt and chaat masala on all of them.
7. Spread some grape chutney evenly on half of the paneer slices and cover with the remaining paneer slices. 8. Cut these paneer sandwiches into one-inch squares. 9. Take a skewer, thread on a capsicum piece, a tomato piece, one piece of paneer sandwich, followed by tomato and capsicum pieces. The tomato and capsicum pieces will keep the paneer pieces firmly in place. Similarly prepare the other skewers. 10. Arrange the skewers on a plate. Pour the marinade over them to cover the paneer pieces properly on all sides. 11. Heat oil in a pan. Place these skewers in the heated pan and cook till golden on all sides. 12. Serve hot with the remaining grape chutney.


Ingredients: Cottage cheese (paneer), cubed – 200 grams, Walnut kernels 4-5, ginger, garlic & chili paste – 2tsp, oil – 3tbsp, Potato, cut into batons – 1 medium, Black peppercorns 3-4, Cloves – 2, Yogurt – 1 cup, Salt to taste and White Pepper powder ¼ tsp.

1. Grind ginger, garlic and green chilies to a smooth paste.
2. Peel and cut potatoes into finger chips. Heat oil in a kadai and lightly fry the potato. Remove and drain well.
3. In the remaining oil, add peppercorns and cloves. When they crackle, add prepared (ginger garlic chili) paste and fry till oil separates.
4. Add beaten yogurt, salt and white pepper powder. Continue to cook for a minute.
5. Add cottage cheese cubes and continue to cook till the cubes are well coated.
6. Add the potatoes and half of the walnut kernels. Bring to a boil.
7. Remove from heat and garnish with the remaining walnut kernels.