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Tuesday, June 27, 2017

Tofu Mint Toasties


(Tofu and Paneer are both sources of high and good protein and make delightful healthy food items. Here is a tasty dish that works as a quick and easy but filling breakfast or dinner option for the health conscious, Your little ones will relish the toast! )
Recipe shared by my friend: Sharmila Dixit

·        200gm Plain or Herbed Tofu (optionally 200 gm Fresh Paneer  (I used the Chetran’s Tofu that is available in many local stores. The herbed one is specially my favorite)
·        Pudina/Mint and Coriander chutney (see instructions below on how to make this)
·        Tomato Pesto ( I used the Green tokri pesto but if you don’t have this readily you can use freshly chopped tomato and cucumber)
·        A loaf of Brown bread ( I prefer the healthier wheat bread)
·        A little butter for the toast
How to make the toasties:
1.      Crumble the tofu or paneer in a bowl.
2.      Add 1-2 large tablespoons of the mint-coriander chutney to the tofu or paneer and mix well. Add a little salt and black pepper to taste.
3.      Butter both sides of four slices bread.
4.      Lay the buttered slices in your sandwich toaster and place a large serving of the minty tofu or paneer filling on the lower slices.
5.      Spread tomato pesto on the other 2 slices on the inner side. ( if you are using fresh tomato – ignore this step and go to the next step)
6.      Optionally add a few chopped tomato and cucumber pieces on top of the filling.
7.      Cover the lower slice with the tomato pesto spread slice of bread.
8.      Toast until the bread turns crispy brown.
9.      Serve hot with minty chutney and/or tomato sauce.
How to make mint-coriander chutney:
1.      Take a large cupful of fresh mint leaves – remove just the leaves from the stem and wash
2.      Take a large bunch of coriander - you may use the leaves with part of the stem, if they are tender
3.      Grind the above in a chutney grinder with 2 green chillies, 2-3 pods of garlic, a small piece of ginger, salt to taste and a teaspoon of sugar.
4.      Store in a dry container in the fridge if you have excess. Works well with parathas as well.
Simple and quick optional recipes:
1.      Try toasting the bread on a popup toaster and applying peanut butter or cheese spread on one slice and the minty chutney on the other to make a quick sandwich. Its yummy! )
2.      If you don’t have fresh mint chutney – substitute with the Green tokri basil pesto instead – works just as well.

Monday, June 12, 2017

Pav Bhaji Pasta

Pav Bhaji PastaIngredients

2 tsp pav bhaji masala 
2 cups cooked fusilli & penne
1 tbsp butter 
1 tsp olive oil 
1 tbsp finely chopped garlic
1/4 cup finely chopped onions
1/2 cup finely chopped tomatoes
1 tsp garam masala 
1/2 tsp chilli powder 
1/2 cup milk 
1/4 cup fresh cream 
1/2 cup grated processed cheese
2 tsp dried oregano 
1 tsp red chilli flakes 
Salt to taste

  1. Heat the butter and olive oil in a broad non-stick pan, add the garlic and onion and sautè on a medium flame for 1 minute.
  2. Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  3. Add the pav bhaji masala, garam masala and chilli powder mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  4. Add the pasta, milk, fresh cream, ¼ cup cheese, oregano, chilli flakes and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  5. Serve hot. 

Sunday, April 23, 2017

Dahi Daliya

Summer meals cool "Dahi-Daliya"

Special thanks to my friend Sharmila Dixit for sharing nice healthy recipe.

This is a healthy cooling complete summer meal. Daliya works as my substitute for rice since I love low carb meals but want a filled tummy.
The low carb combined with good fat and proteins of your homemade yogurt is a perfectly fulfilling summer special.

2 cups of wheat Daliya
1 cup cold dahi or homemade yogurt
1/2 cup cold milk
1 cucumber finely chopped
1 carrot finely grated
2 green chillies finely chopped
1/2 inch ginger finely chopped or grated
A handful of curry leaves/kadi patta
A handful of coriander finely chopped

For the seasoning:
Half teaspoon jeera/cumin
Half teaspoon rai/mustard seeds
Half teaspoon hing/asofetida
5 to 6 stuffed sundried chillies/ sandgi mirchi (optional)
Salt to taste
2 teaspoon oil for seasoning

How to prepare:
1. Dry Roast the Daliya in a frying pan for 5 min stirring continuously to avoid burning. The daliya emits a fine aroma once roasted.

2. Wash it and Pressure cook it for 3 whistles with enough water like cooking rice. Remove the cooked daliya in a bowl. Allow it to cool.

3. Prepare the seasoning by shallow frying the stuffed chillies in a spoon of oil until they turn darker in color. Avoid burning by stirring constantly. Add to the cooled daliya.
4. Splutter jeera and mustard with hing in another spoon of oil. Add green chillies; ginger; curry leaves and lightly fry  for 1 minute. Add to daliya.

6. Add the curd and milk to the cooled mixture and mix together. Add a little more curd, milk and a little water to the mix if the consistency is too dry. Keep it semi liquid since daliya absorbs a lot of the liquid.
7. Add salt to taste and Garnish with cucumber carrots and coriander.
8. Serve with roasted or fried papads and your favourite pickle.

Sunday, April 16, 2017

Tomato Omelette

Tomato omelette

Most vegetarians wonder about their proteins and struggle with finding good sources of protein. Here is a protein rich food for vegetarians. Simple to cook. Delicious and works as a breakfast or dinner option.
Thanks to my close friend Sharmila Dixit for sharing this wonderful recipe. 

Ingredients : Serves 4 people

  • 4 tbsp or 2 large cups of besan or bengal gram flour
  • 1-2 large onions finely chopped
  • 1-2 large tomatoes finely chopped
  • 2 or 3 green chillies finely chopped
  • 1/2 tbsp turmeric/haldi powder 
  • 1 tbsp red chilli powder
  • 1/2 tbsp coriander/dhania powder
  • 1/2 tbsp cumin/jeera powder
  • 1/2 tsp of carom/ajwain/owa seeds 
  • Handful of coriander leaves/dhania finely chopped
  • A few curry leaves
  • Salt to taste
  • Cooking oil for shallow frying

Step 1: Prepare the batter by mixing all the above ingredients in a large bowl and adding enough water to make a semi liquid pouring consistency. 

Step 2: Heat the non stick-tawa/ shallow frying pan on the gas and pour 2 tablespoons of batter and spread evenly to make an omelette. Poke a few holes in the omelette with the ladle to allow for even cooking.
Step 3: Spread a spoon of cooking oil to prevent sticking and turn the omelette until both sides are cooked. One side is turns crispy brown to indicate that it is fully cooked.

Step 4: Serve hot with tomato sauce or tomato pesto. Homemade fresh yogurt or curd acts as a healthy accompaniment. 

Enjoy your healthy; filling and delicious omelette.Build your lean muscles.

Wednesday, April 12, 2017

Bengali Cabbage and Potato Curry

  • Cabbage-200 gms
  • Potato- 1(medium)
  • Tomatoes-1
  • Kashmiri chilli powder- 1/2 tsp
  • Coriander powder- 1/2 tsp
  • Garam masala-1/3 tsp
  • Turmeric-1/2 tsp
  • Salt-to taste
  • Sugar-1 tsp
  • Cooking oil-1 tbsp
  • Mustard seeds-1 tsp
  • Cumin seeds-1 tsp
  • Fennel-1/2 tsp
  • Fenugreek seeds-1/2 tsp
  • Asafoetida-1/4 tsp
  • Cinnamon-1/2 inch
  • Bay leaf-1
  • Cloves-2
  • Whole red chillies-2
  1. Slice the cabbage into 2 and then finely Shred the cabbage. 
  2. Peel and chop potato
    into medium size pieces and chop tomato into fine pieces.
  3. Heat oil in a heavy bottom pan,add the tempering ingredients on low flame.
  4. When seeds start crackling and  become golden in colour ,add the shredded cabbage and fry on high heat for 1 minute, then fry on medium heat for about 5 minutes.
  5. Keep stirring the cabbage,till the sides of cabbage become golden brown.
  6. Now add the chopped tomato and  salt and cover and cook on low flame till tomato become soft and mushy.
  7. Add chopped potatoes,coriander powder and chilli powder fry for a  minute and add 1.5 glasses of water
  8. Cook covered till done and if all the water is absorbed till now,then add some water at this stage to have some gravy.
  9. Then add sugar and garam masala and cook for 1 minute. Serve hot. 


Tuesday, April 11, 2017

Capsicum Masala Curry

Capsicum Masala Curry


  • Cashews
  • Peanuts 
  • Chopped onion
  • Chopped tomato 
  • Ginger, Garlic & green chili paste
  • Chopped coriander 
  • Garam masala
  • Red chili powder 
  • Turmeric powder 
  • Oil
  • Cumin seeds
  • Bay leaf
  • Cloves
  • Salt to taste 

1. Dry roast the peanut and Cashew nuts on medium heat till it turns light brown in color. Let them cool and then grind it to fine powder. 
2. Blend tomato, onion, green chili, garlic, ginger and coriander in blender. Make smooth paste. Don't add water to it. 

3. Steam Chopped capsicum in microwave for 4 mins. 
4. Heat oil in pan and add cumin seeds, cloves and bay leaf. 
5. Add tomato and onion gravy to it. Mix well. Cook till oil separates from the gravy. 
6. Add Turmeric powder, red chili powder, garam masala and salt to it. 
7. Add nuts powder to it. 
8. Add 1 & 1/4 cup water. Mix well. 
9. Add cooked capsicum to it. Mix well and cook on medium flame for 5 minutes. 

10. Serve hot with roti, naan or paratha. 


Monday, April 10, 2017

Mocktail Watermelon 🍉 Lime Soda!


Serves: 8
  • Sugar 3/4 cup
  • Water 1/2 cup
  • Ginger chopped 1/4 cup
  • Diced watermelon 10 cups
  •  Fresh lime juice 3/4 cup
  • Chilled club soda 4 cups
  • Ice
  • Garnish: mint sprigs
Method :
1. Combine sugar, water, and ginger in a small saucepan over high heat. 

2. Cook until sugar ­dissolves, stirring with a whisk. Remove from heat; cover and let stand 15 minutes. Strain; discard solids. 
3. Place diced watermelon and fresh lime juice in a blender; process until smooth. 
4. Strain watermelon mixture through a fine sieve into a pitcher; discard solids. 
5. Stir in sugar syrup and chilled club soda. 6. Serve over ice; garnish with mint leaves.

Sunday, April 9, 2017

Blue Curaçao Lemonade Mocktail - Summer Special Drink!!

SUMMER SPECIAL DRINK - Blue Curaçao Lemonade Mocktail!! 
  1. Cut lemons in round shape and place them in a jug.
  2. Add mint leaves and blue curacao syrup and lots of ice cubes. Mix well.
  3. Add soda as required and mix well.
  4. Serve chilled.