Author: Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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Breads My recipes

(584)Moongdal Sandwich

Sometimes, the simplest ingredients create the most innovative recipes. This Moong Dal Sandwich is a perfect example—completely bread-free, yet just as satisfying and comforting as a traditional sandwich. Made using a smooth moong dal batter cooked in a sandwich toaster, it forms a soft, protein-rich outer layer that beautifully replaces bread. The filling is inspired by the ever-favorite potato vada, bringing in a delicious blend of spices and warmth in every bite. This unique combination not only makes it wholesome and nutritious but also light on the stomach, making it ideal for breakfast or an evening snack. A creative twist on classic flavors, this sandwich is perfect for those looking for a healthier, gluten-free option without compromising on taste.

Ingredients

  • Ingredients for making bread:-
  • 2 cup whole moong or split green moong dal.
  • 2-3 Green chilies.
  • 2 inch size Ginger piece.
  • 1 tsp. Salt.
  • 1 tsp. Eno.
  • Ingredients for stuffing :-
  • 5 medium sized Potatoes.
  • ½ cup finely chopped Coriander leaves.
  • 3- 4 green chilies either finely chopped or paste
  • Paste of 2 inch sized Ginger piece .
  • 1 tsp. Salt
  • 2 tbsp. Lemon juice.
  • Ingredients for tempering:-
  • 2 tbsp. Oil.
  • ¼ tbsp. Mustard seeds.
  • ¼ tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 10-12 tender Curry leaves. If mature leaves then chopped finely.

Method

  1. Method for making stuffing
  2. Wash and boil potatoes in a pressure cooker up to 3 whistles.
  3. When pressure releases, open the lid, peel the boiled potatoes and mash it with the help of a potato masher.
  4. Add all ingredients and mix well. This is our potato stuffing.
  5. Heat oil in a nonstick pan and add mustard seeds, wait for the crackling sound and add cumin seeds, Asafoetida and other ingredients, saute for ½ minute and then add potato stuffing. Mix well and saute for two minutes. Switch off the flame and transfer the stuffing in a plate to cool down.
  6. Divide the potato stuffing in the 2 inches ball size  portion and make a tikki and keep aside.
  7. Method for making Sandwiches:-—
  8. Soak the whole moong or Green moong dal for 6-7 hours.
  9. Wash and grind soaked moong dal, green chillies, ginger and salt without water in the smooth paste. Keep aside for 2 hours.
  10. Add eno in the batter and mix well.
  11. Heat a nonstick sandwich toaster, grease both the sides .
  12. Pour batter on one side of the greased toaster, place a tikki of potato stuffing in the center and once again pour moong dal batter over it.
  13. Close the toaster and cook over a slow flame till it turns golden brown. ( It takes 10-15 minutes to cook both sides.)
  14. The moong dal sandwich is ready to serve. Serve with tomato ketchup and green chutney or as you wish but serve with love and smile.

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(583)Sweet Corn Paratha.

Benefits of Sweet Corn Paratha

Sweet corn is gentle on the stomach and gives light, steady energy. As it is
rich in fibre it helps in  digestion and keeps you full for long.
Natural sweetness adds the taste without adding extra sugar or heavy spices. It
contains antioxidants and is also rich in vitamins. It is rich in B-vitamins, vitamin C, and minerals like magnesium and folate.

Ingredients

  • 1 cup grated Corn.(4 Corn cobs.)
  • 1 cup wheat flour.
  • ½ cup Corn flour (Corn atta)
  • ½ cup curd.
  • ½ cup finely chopped Coriander.
  • 1 tbsp. Red chilli powder.
  • 1 tbsp. Coriander Cumin powder.
  • 1 tsp. Salt.
  • ½ tsp Turmeric powder.
  • ½ tsp. Coarse powder of Black pepper.

Method

  1. Wash and wipe Corns. Grate all cobs with the help of grater and keep aside.
  2. In a mixing bowl transfer the grated corn and add all spices and curd. Mix well and add flour.
  3. Knead soft dough.
  4. Divide dough into  12  equal parts and roll each part with the help of a rolling pin in an 11 inch round paratha.
  5. Ghee roast or oil roast all parathas and serve them with soup of your choice.
  6. Serve with love and smile.

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My recipes Sweets

(582)Gud Papdi in Microwave

Ingredients

  • 1 cup Wheat flour.
  • ½ cup Jaggery.
  • ½ cup Ghee.

Method

  1. Finely chop jaggery and keep aside. Grease the 10  inch steel plate and keep aside.
  2. Heat ghee for one minute in a microwave safe bowl.
  3. Remove the bowl from the microwave and mix flour with the ghee.
  4. Again keep the bowl in the microwave for two minutes.
  5. After two minutes stir the contents in the microwave and again start the microwave for two more minutes.
  6. Take out the bowl from the microwave (be careful as the bowl is very hot).
  7. Mix the chopped jaggery in the flour and stir quickly and mix the jaggery with the roasted flour.
  8. Once jaggery melts, transfer the whole contents in a greased steel plate.
  9. Cut it into a  square or diamond shape. Gud papdi is ready to offer.
  10. Offer the Lord with love faith and devotion.
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My recipes onepot recipe

(581) Mexican Rice

Mexican rice is  eaten year-round and is one of the most common preparations in Mexican cuisine. It is a dish of rice which is made from white rice, Tomatoes, Garlic, Onions and other vegetables. Which is also known as Red rice.

Ingredients

  • 2 cubes of Tomato gravy.
  • ¾ cup Rice.
  • ½ cup Cauliflower
  • ½ cup frozen Black beans.
  • ¼ cup Sweet corn.
  • ¼ tsp. Asafoetida powder.
  • ½ tbsp Red Chilli powder.
  • 1 tbsp. Garam masala.
  • 1½ tsp Salt
  • 1 tbsp. Mix herbs.
  • 1 tsp Cumin seeds.
  • ½ tsp Cumin Coriander powder.
  • ½ tsp Turmeric powder.
  • 4 tbsp. Oil for tempering
  • 8-10 Curry leaves.

Method

  1. Wash home made frozen black beans and sweet corns in the colander and keep aside.
  2. Wash and cut Cauliflower into small florets and keep aside.
  3. Wash and soak rice in 3 cups of water and keep aside
  4. Defrost cubes of tomato gravy and keep aside.
  5. Heat oil in  a nonstick pan for tempering. Add Cumin seeds in it. Wait for the crackling sound and add curry leaves, Asafoetida powder, Turmeric powder,  all vegetables and salt. Stir and add defrost gravy. Saute for one minute and add remaining spices. Stir again .
  6. Drain water in another pan and add rice in the same nonstick pan. Saute for one more minute and pour rice soaked water in the same nonstick pan.
  7. Once the water starts boiling switch the flame to slow, close the lid and cook the rice.
  8. When water reduces, check all the vegetables and rice.If cooked then switch off otherwise add ¼ cup water and again cook till black beans are tender.
  9. Mexican rice is ready to serve. Serve with Tomato soup or soup of your choice but serve with love and smile.

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(580) Raw Mango Gruel

Keri ni raab

Mango Gruel: Tradition with Health Benefits
Mango gruel, traditionally prepared during Ram Navami, is a refreshing summer drink made from raw mango, Misri and aromatic spices. This age-old preparation is not just a religious offering but also a natural remedy to combat rising heat during the month of Chaitra. Rich in electrolytes, it helps prevent dehydration, fatigue, and heat stroke. The combination of sweet misri and tangy raw mango balances energy levels while supporting digestion. A light tadka of cumin seeds, clove, and cinnamon enhances its flavor while improving digestion and metabolism. Its cooling nature helps calm aggravated Pitta during seasonal transition. Simple, nourishing, and deeply rooted in tradition, mango gruel beautifully blends devotion with practical health wisdom.

Ingredients

  • 500 gms raw Mango.
  • ½ cup Sugar or Misri powder.
  • ¼ cup Wheat flour.
  • ¼ tsp. Cardamom powder.
  • 2 tbs. Ghee
  • ¼ tsp. Cumin seeds.
  • 2-3 cloves.
  • ½ inch Cinnamon stick.

Method

  1. Wash, wipe and peel mangoes.
  2. Cut mangoes into small dice and keep aside.
  3. If you are using Misri then grind it into coarse powder so that it melts fast in the gruel.
  4. Heat ½ tbsp. ghee in a thick bottom sauce pan or kadhai. Add cumin seeds, cinnamon sticks and cloves for tadka.
  5. Add mango pieces and saute till it becomes tender.
  6. Transfer cooked mango pieces and again heat remaining ghee. Add wheat flour and saute till golden brown.
  7. Now add mangoes, mix well and add 1 liter of water in it.
  8. Stir continuously to avoid forming lumps, add sugar and cardamom powder in it.
  9. When water starts boiling, switch off the flame and gruel is ready to serve.
  10. Offer luke warm Mango gruel to Lord Ram with love faith and devotion.

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(579) Sweet Potato Halva

Shakkariya no shiro

Sweet Potato (Shakarkand / Ratalu) is a very nutritious root vegetable. It is naturally sweet, easy to digest, and rich in vitamins and minerals.Sweet potato contains beta-carotene, which the body converts to Vitamin A. Supports good eyesight. It contains dietary fiber, which helps to Improve digestion, Prevent constipation and support healthy gut bacteria. It is rich in potassium and magnesium, which helps to maintain healthy blood pressure.

Ingredients

  • 500 gms Sweet Potatoes.
  • 1 lit. Full fat milk.
  • ¾ cup Sugar.
  • 6-8 Cardamom.
  • 10-12 Saffron strands(optional).

Method

  1. Wash, peel and again wash Sweet Potatoes. Keep it in a colander.
  2. Keep this colander in a pressure cooker and pressure cook till 3 whistles.
  3. Simultaneously boil milk on a slow flame.
  4. Grind the Cardamom with Motor and Pestle and lavigate Saffron strands in ½ sp. of milk. Add both in the boiling milk.
  5. When pressure is released, open the lid and mash sweet potatoes.
  6. Transfer mashed sweet potatoes and boiling milk in a nonstick pan and mix thoroughly.
  7. Reduce milk on a fast flame. Hold the lid while stirring continuously with the other hand to avoid burning your hand  due to the splashing of the bursting bubble.
  8. When milk is reduced and halva leaves the pan surface, add sugar and again stir continuously till the water content of sugar burns.
  9. Switch off the flame and halva is ready to serve.
  10. Serve it with love and smile.

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(578) Sprouts Paratha

High in Plant Protein
Moong sprouts are one of the richest vegetarian sources of protein.Sprouting increases fibre and enzyme content. Sprouted moong offers Vitamin C, B-complex vitamins, iron, magnesium, and potassium. This helps improve immunity.  strengthen bones, and maintain healthy blood circulation.sprouts provides slow-release energy. It prevents sudden sugar spikes.

Ingredients

  • 2 cup moong sprouts.
  • 1 cup Rice flour.
  • 1 cup chopped Coriander leaves
  • 2 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tsp. Garam masala.
  • 1 tsp. Aamchur powder.
  • 1 tsp. Salt.
  • 1 tsp. Sugar powder
  • ½ tsp. Turmeric powder.
  • ½ tsp. Asafoetida powder

Method

  1. Soak 1 cup whole Moong  for 6-8 hours.
  2. After 6 to 8 hours, drain the water and tie the soaked Moong in a muslin cloth and keep this potli in the pan and close it with the lid. Keep this for 8-10 hours in a dark and warm place like an oven or microwave.
  3. After 10 hours Moong sprouts are ready for use.Fromb1 cup whole moong you will get 2 cup sprouts.
  4. Wash sprouts and drain water. Grind it without water and keep aside.
  5. In a mixing bowl, mix sprouts batter, all dry spices, chopped Coriander leaves and rice flour. Knead into a soft dough. If required, add little water to knead.
  6. From sprouts dough make paratha and serve with chutney or soup of your choice.
  7. Serve with love and smile.

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Healthy food My recipes Sweets

(577)Methi Laddu

Katlu, Postpartum sweets.

Ingredients

  • 3 cup Makhana.
  • 3 cup Ghee.
  • 2 cup rolled Oats.
  • 2 cup Kharekh powder.
  • 1 cup Date syrup.
  • 1 cup grated Coconut.
  • 1 cup Wheat coarse flour.(Optional)
  • 1 cup popped Amaranth.
  • 1 cup Almonds.
  • 1 cup Milk.
  • ½ cup Methi powder
  • ¼ cup Raisins.
  • 1  cup  or 250 g.Batrisu katlu.

Method

  1. Soak Methi powder in the milk and keep aside for at least one hour.
  2. Dry roast Makhana.Once it becomes crispy, add 2 tbsp. ghee and then again roast for one minute and keep aside.
  3. In the same pan add 1 tbsp. of ghee and roast Almonds on slow flame. Keep aside.
  4. In the same pan add Oats and dry roast on a slow flame. When crisp, add 2 tbsp.ghee and again roast for one minute and then keep aside.
  5. In the same pan add 1 tbsp. ghee and roast popped Amaranthus for one minute on a slow flame and keep aside.
  6. In the same pan heat 1 tbsp. ghee and roast grated dry coconut for one minute and keep aside.
  7. In the same pan heat ½ cup ghee and add Gond crystals. Fry  them in a slow flame. Once all the crystals are fried and look like shiny transparent small balls 
  8. Heat 1 ½ cup ghee in a non stick pan and roast wheat flour till golden brown.  At this moment ghee separates from wheat. Now in this ghee add Raisins and roast along with  wheat flour. When all Raisins pop in the ghee, transfer it in another vessel and  keep aside.
  9. Again heat ½ cup ghee in the same pan and roast soaked methi powder. Soaked methi powder is in dough form so first break the dough with the hands and then roast. It will take 15 to 20 minutes on a slow flame so do not lose patience. When it changes the colour switch off the flame and keep aside.
  10. Now in a mixture grinder, grind roasted Almonds, Oats, and Makhana into coarse powder and keep aside.
  11. With the help of  wooden press or potato masher mash all fried gond crystals into coarse powder and keep aside.
  12. Once roasted methi powder is cooled down , grind it and keep aside.
  13. In a big mixing bowl mix Makhana powder, Almond powder, Oats powder, popped Amaranthus, Roasted Coconut, Methi powder, Wheat flour, Fried Gond powder, Kharek powder and Batrisu katlu powder and remaining ghee. Mix well. Now add Date syrup and mix well. Methi laddu mix is ready.
  14. Take 1 tb.spoon mixture, bind and shape it in the form of a ball. Prepare all laddu similarly. This can be stored for 15 days at room temperature.
  15. Every day serve one laddu four times  a day to the lactating mother. Serve with love and smile.

Ghee roast Makhana
Ghee roast popped Amaranth
Ghee roast Almonds
Ghee roast Wheat fl. And Date powder.
Ghee roast Fenugreek powder

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(576) Batrisu Katlu

Postpartum Medicinal mix.

Readymade rasayana powder is available in the grocery store and consumed during postpartum with ghee and gond.which gives  strength, warmth, digestion and uterine healing.

Ingredients


🪵 Base / Binding ingredients:-
1) Edible gum (Gond)
2) Ghee (cow ghee)


🌱 Major strengthening & Vata-pacifying herbs:-
3) Ashwagandha
4) Shatavari
5) Bala
6) Vidarikand
7) Safed Musli


🔥 Digestive & warming spices:-
8) Dry ginger (Sonth)
9) Pippali (long pepper)
10) Black pepper
11) Ajwain
12) Jeera


🩸 Blood & tissue builders:-

13) Nagkesar
14) Arjun chaal
15) Lodhra


🦴 Bone & joint support:-
16) Hadjod (Asthishrinkhala)
17) Gokhru


🌼 Aromatic & tonic herbs:-
18) Elaichi (cardamom)
19) Dalchini (cinnamon)
20) Javantri
21) Jaiphal


🌰 Nut & seed powders
22) Almond powder
23) Cashew powder
24) Pistachio powder
25) Charoli


🍯 Sweetening agents
26) Jaggery (preferred)
27) Dry dates powder


🌿 Additional herbs :-
28) Methi seeds
29) Halim (garden cress) seeds
30) Shatapushpa (dill seeds)
31) Yashtimadhu (mulethi)
32) Dry rose petals


👉 These together form the idea of “Batrisu” = 32 strengthening elements

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Pickle My recipes

(575) Mix Pickle

Mixed pickle is a type of pickle that includes a variety of vegetables and fruits, typically preserved by marinating in a mixture of spices, oil, and sometimes raw mango water or lemon juice. Common ingredients include Mango, Carrot, Gunda( Clammy berries  or Cordia oblica), Garmar(Coleus roots), Lemon, Green chilies, Green pepper corns, Guvar fali, Turmeric and Kerda ( Capparis desidua). All above ingredients available in the different season so throughout the year we have to keep wa Aapickling  the seasonal variety and finally mix all together in the summer season when we get raw mangoes and gunda. It is a popular condiment in Indian cuisine, often served as a side dish to enhance the flavor of main dishes like rice, curry, and Roti. The mix of different textures and flavors, from tangy and spicy to sour and salty, makes it a unique and versatile addition to meals.

Ingredients

Method

  1. Heat Mustard oil in a thick bottom pan until it reaches its  smoking point. Switch off the flame and keep aside to cool down.
  2. Strain required a quantity of Green Chillies pickle, Garmar, Green pepper corn, Lemon Kerda, Kamal kakdi, Guvar and Turmeric pickle at least for 1 hour.
  3. Wash and wipe Gunda and Mango.
  4. Cut Mango into small size pieces and keep aside.
  5. Separate stalks from the Gunda. Cut each Gunda into 4 and remove seeds and keep aside.
  6. Don’t throw seeds. As mucilaginous pulp of fruit, which remains stuck with seeds, have medicinal value and when pickle will season in a week time whole mucilaginous pulp will mix with pickle.
  7. Wash and wipe orange colour carrot. Cut them into 1 inch long pieces and keep aside.
  8. In a big mixing pan, mix Mango, Gunda and Carrot pieces with mustard oil and Castor oil.
  9. Mix all strained pickles in a above mixing pan.
  10. Now add mix pickle masala and Til oil. Mix well.
  11. Store in an air tight glass jar at room temperature. After tightly filling the jar with pickle, pour extra oil on the top and make sure that the layer of the oil is above the pickle layer so that there will be no mould attack on the pickle but if you are storing the pickle in the refrigerator then no need to add extra oil.
  12. Whenever you feel that even in the refrigerator your pickle is changing colour it means your pickle isn’t sufficiently coated with oil then add extra oil so it will remain in good condition the whole year.

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