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Tuesday, January 5, 2016

Gobi 65


  •    Cauliflower - 2 1/4 cup
  •    Chili powder - 1 tsp
  •    Rice flour - 1 tsp
  •    Cornflour - 3 tbsp
  •    Ginger-Garlic paste - 1 tsp
  •    Garam masala – ¼  tsp
  •    Thick curd - ¼ cup + 1 tsp
  •    Salt to taste
  •    Oil for deep frying

  1.  Wash cauliflower well and put them in salted hot water for 5 minutes. Drain the water well and let it cool.
  2. In a bowl, mix curd, chili powder, ginger garlic paste, rice flour, garam masala, salt, corn flour and cauliflower together. Leave it to marinate for 20 minutes.
  3. Heat oil and deep fry the cauliflower till golden brown and crisp.

Paneer Wrap


  • Grated Paneer- 1 cup
  • Chopped coriander- 2 tbsp
  • Onion chopped- 1
  • Green Chili chopped – 1
  • Cumin seed – 1 tsp
  • Ginger garlic paste- ½ tsp
  • Red chili powder- ½ tsp
  • Coriander powder- ½ tsp
  • Garam masala- ½ tsp
  • Tomato ketchup- 2 tbsp
  • Oil- 1 tbsp
  • Salt to taste

Green Chutney - Add cumin seeds, grated fresh coconut, coriander leaves, palak leaves, green chili, lemon juice, ginger garlic paste, 2 tbsp water and salt to taste in a mixer-grinder. Grind it in a grinder and make smooth paste.


 1.       Heat 1-teaspoon oil in a small pan on low heat. Add cumin seeds; when they start to crackle, add finely chopped onion and saute until it turns light brown.

2.       Add ginger-garlic paste and saute for 30 seconds.
3.       Add red chili powder, coriander powder, garam masala, tomato ketchup, coriander leaves and green chili. Mix well.
4.       Remove pan from flame and add crumbled paneer and salt to taste, mix well. Filling for roll is ready
Method for Making Paneer Rolls:
1.       At the time of serving, heat pan on medium flame and grease it with 1-teaspoon oil. Re-heat the the chapati for 10 seconds on both sides.
2.       Take re heated chapati to a plate and spread 1-teaspoon (or to taste) green chutney evenly over it. Put one portion of filling in the center and spread it lengthwise.

3.       Sprinkle 1-2 teaspoons grated cheese over it . Wrap chapati tightly around stuffing to make a long cylindrical roll.

Hara Bhara Kabab


  • 2 cups spinach
  • 2 medium size potatoes
  • ¾ cup peas
  • 1 tsp chaat masala powder
  • ½ tsp garam masala
  • 1 tsp amchur powder
  • 2 tsp ginger-green chili paste
  • 2 & ½ tbsp besan
  • salt as required
  • 2 tbsp oil for frying the kababs

1.   Finely chop the spinach and blanch the spinach in salted water .
2.   Roast besan in a small pan till it changes its color.  
3.   Boil the potatoes and peas for 4 mins in microwave
4.   In a bowl take the chopped spinach.
5.   Add grated potatoes, green peas and ginger green chili paste. Mix well..
6.   Add red chili powder, garam masala, chaat masala, amchur powder and salt.
7.   Mix the kabab mixture uniformly.
8.   Shape into round patties and shallow fry the kababs till golden brown.
9.   Serve hara bhara kabab hot with chutney or sauce.