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Tuesday, August 2, 2016

Paneer Pahadi Masala!

  • Cardamom – 1
  • Bay leaf-1
  • Cinnamon – 1/4 inch stick
  • Black Pepper- 4-5
  • Cloves 4-5
  • Garam Masala – 1 tsp
  • Cream 1 tbsp
  • Oil- 1 tbsp

For the marinade:
  • Paneer cubes – 500 gms 
  • Turmeric powder  1 tsp
  • Salt to taste
  • Curd – 1/2 cup, whisked

For the masala:

  • Coriander powder  ½ tsp
  • Cumin powder ½ tsp
  • Fennel Seeds 1 tsp (Saunf)
  • Salt as per taste
  • Spring Onion – 4-5 strands
  • Spinach Leaves- 5-6
  • Coriander leaves- ½ cup
  • Green chilies – 2-3
  • Mint leaves- 4-5
  • Ginger  1 tsp
  • Garlic 4-5 cloves

  1. Grind all the Masala ingredients in a blender, adding little water to make a fine paste.
  2. Combine all the marinade ingredients in a bowl.
  3. Add some Green Paste from blender to the marinate. Mix Well until evenly coated.
  4. Meanwhile, heat oil in a pan add all khada masala to it (Cardamom, Bay leaf, Cinnamon, Black Pepper, and Cloves)                                  
  5. Add the ground masala and stir-fry until it turns dark green
  6. Add Garam Masala to it. Mix Well.                     
  7. Add a little water and simmer for a minute, stirring vigorously.
  8. Add the marinated paneer pieces and salt.
  9. Increase flame to high and cook for 10 to 15 minutes or till the paneer is coated with the masala.
  10. Simmer till the Paneer is tender and oil starts to rise to the top.
  11. Add cream to it.                                                    
  12. Stir well and remove to a serving bowl, garnish with cream on top.
  13. Serve hot!                                        

Saturday, July 30, 2016





1 cup Paneer cubes (I used Gowardhan Paneer)
1 cup Grated Cheese (I used Gowardhan Cheese)
¼ cup finely chopped onions
¼ cup finely chopped green capsicum
¼ cup finely chopped red capsicum
¼ cup finely chopped yellow capsicum
¼ cup finely chopped corn
¼ cup finely chopped tomato
1 tsp jalapeno
1 tsp black olives
2 tsp butter
1 tbsp Mayonnaise
2tbsp Extra Virgin Olive Oil
2 tsp red chili powder
½ tsp Mustard sauce
2tsp Tomato Ketchup
½ tsp oregano
7-8 Wheat Bread Slices

1.       Add onion, green , red & yellow capsicum, tomato, jalapeno, corn, black olives, oregano, olive oil, chili flakes together in one bowl. Mix Well
2.       Add Paneer cubes to the above bowl.  
3.       Add grated cheese to the bowl. Mix Well.    
4.       Mix all the ingredients well.
5.       Take 2 bread slices spread butter, Mayonnaise, mustard sauce and tomato sauce evenly on it.
6.       Spread the prepared mixture evenly over the slice. Cover it with another bread slice.
7.       Grill the Sandwich.
8.       Garnish it with Grated cheese.  Serve it hot!

Wednesday, July 6, 2016

Sabudana Khichdi

Sabudana Khichdi

  • 1 cup sabudana
  • 2 small to medium size potatoes
  • ½ cup roasted peanuts
  • 1 green chili chopped
  • 1 tsp cumin
  • ¼ cup grated fresh coconut (optional)
  • ½ to 1 tsp sugar or as required
  • ½ to 1 tsp lemon juice or as required (optional)
  • 2 tbsp oil
  • salt as required

1. Soak sabudana overnight or for 3-5 hours.

2. Next day drain the sabudana very well and keep aside in a bowl.

3. Boil the potatoes and when warm peel and chop them.

4. In a pan dry roast the peanuts till browned and when cooled make a coarse powder in a dry grinder.

5. Mix the coarsely powdered peanuts, salt and sugar with the drained sabudana.

6. Now heat oil. Fry the cumin first till they crackle and get browned.

7. Now add the green chilies. Fry for half a minute.

8. Now add potato and saute for 1-2 minutes.

9. Add the sabudana. Keep on stirring the mixture.

10. When the sabudana loses their opaqueness and starts becoming translucent they are cooked.

11. Don't overcook as they might become lumpy and hard.

12. Now add grated coconut. Mix well. Remove from the burner.

13. While serving garnish sabudana khichdi with coriander leaves (optional) and drizzle with some lemon juice.

14. Serve sabudana khichdi hot.

Wednesday, March 23, 2016

Holi Special Recipes


Link to Anjali's Creativity blog: Holi Specail Rangoli:  http://anjaliscreativity.blogspot.in/2014/03/holi-special-rangoli.html
One of the major festivals of India, Holi is celebrated with enthusiasm and gaiety on the full moon day in the month of Phalgun which is the month of .Any Indian festival is incomplete without grand feast and scrumptious recipes. As Holi is one of the most popular festivals in the country, Holi is also celebrated along with several interesting delicacies. Though the traditional recipes vary from family to family and place to place, one thing that remains the same is the zeal with which these delicacies are prepared for this occasion. Sweets are the vital element of Holi celebrations in any part of India. In fact, the festival of Holi is renowned for the umpteen varieties of sweets prepared on the occasion.There are some universal sweets and dishes that are prepared throughout the length and the breadth in the country on this occasion. One of the most popular desserts of Holi is 'Puran Poli and Gujiya', which is a must for every Indian home during the season. If you are looking for these traditional Holi items, you need not go anywhere else. Anjali’s Kitchen have given the recipe of several traditional Holi special dishes. Hope you enjoy eating them as well as serving them on the festival of Holi.

1. Puran Poli: http://anjaliskitchen.blogspot.in/2011/03/puran-poli.html

 2. Gujiya: http://anjaliskitchen.blogspot.in/2009/03/holi-special-gujjia.html

Monday, March 7, 2016


Maha Shivaratri  which literally means the big night or the great night of Shiva. It is a Hindu festival which is devoted to lord Shiva, who is one of the trinity. It is celebrated all across the India. It is celebrated every year on the 13th night till 14th day of the Maagha or Phalguna month of the Hindu calendar. 
Celebrating the festival of Shivratri devotees observe day and night fast and perform ritual worship of Shiva Ligam to appease lord Shiva


Wednesday, January 27, 2016

Paneer Tikka Sandwich

  • 1 cup finely chopped onions
  • 1/2 cup finely chopped capsicum
  • 1 tsp butter
  • 2 teaspoons red chili powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon haldi powder
  • 1 tbsp olive oil
  • ¼ tsp sugar
  • Salt as needed
  • 2 cups chopped paneer
  • 8-10 bread slices
  • 1 tbsp tomato sauce

  1. Heat a pan with olive oil. Add chopped onions and fry until the onions turn pink. Now add red chili powder, garam masala powder, haldi powder, sugar. butter and salt. Mix well.

  2. Add chopped paneer and mix. Stir and fry until the spices have mixed well with the paneer. Set aside.
  3. Take a bread slice, spread butter and the fried mixture. Cover it with another bread slice.
  4. Grill and serve hot with ketchup or green chutney.

Tuesday, January 26, 2016

Paneer Lababdar

  • 1.5 cup chopped tomatoes puree
  • 10 to 12 cashews/kaju
  • ½ inch ginger chopped
  • 2 garlic chopped
  • ½ cup water
  • 1 green cardamom
  • 2 cloves
  • 200 grams paneer
  • ½ cup finely chopped onions
  • 1 tej patta /bay leaf
  • 1 or 2 green chilies, slit
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp red chili powder
  • ¼ tsp garam masala powder
  • ¼ cup cream
  • 2 tbsp butter
  • ¼ tsp sugar or add as required
  • 1 or 1.25 cups water
  • salt as required
  • 1 tbsp chopped coriander leaves

1.    Take 1.5 cups chopped tomatoes and make puree.
2.    10 to 12 cashews grind to paste
3.    Grind cardamom and cloves.
4.    Heat oil in kadai, add tej patta and sauté for a couple of seconds then add finely chopped onions. Sauté and cook till the onions become light golden or golden.
5.    Add 1 or 2 slit green chilies.
6.    Add ginger garlic paste and grind cardamom and clove.
7.    Add tomato puree and simmer this mixture on a low flame.
8.    Add cashew paste to it
9.    Add 2 tbsp butter to it.
10.Add cumin powder, coriander powder, garam masala and red chili powder.
11.Stir and sauté this masala. You will see the masala clumping and gathering around itself.
12.Then add 1 cup water. Stir very well.
13.Stir and allow the gravy to come to a simmer. Then season with salt and sugar.
14.Add paneer cubes
15.Stir and simmer the gravy for about a minute.
16.Lastly add cream.  Switch off the flame & stir very well.
17.Garnish paneer lababdar with chopped coriander leaves and serve hot with roti, naan