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.

Categories
Chilas My recipes

(482) Sandwich Uttapam

Ingredients

  • 1 kg Idli batter
  • Green Chutney
  • Ingredients for stuffing
  • ½ kg. Potatoes
  • ¼ kg Onions
  • ½ cup chopped Coriander leaves.
  • 1½ tsp. Salt.
  • 1 tbsp. Garlic, Ginger and chilli paste.
  • ½ tsp. Turmeric powder.
  • Ingredients for tempering
  • 2 tbsp. Oil.
  • ½ tsp. Mustard seeds.
  • ½ tsp. Udad dal.
  • ¼ tsp. Asafoetida powder.
  • 1 tsp. Finely chop Curry leaves.

Method

  1. Potato Stuffing :
  2. Boil potatoes in a pressure cooker upto 3 whistles.
  3. When pressure released open the lid and keep aside.
  4. Chop Onions and Coriander leaves and keep aside.
  5. When potatoes cool down, peel the skin and mash the potatoes with masher.
  6. Heat oil in nonstick pan, add Mustard seeds, wait till crackling sound and then add Udad dal. Saute till golden brown.
  7. Add Asaphoitida powder and Curry leaves and then chopped Onions. Saute till golden brown. Add Ginger Garlic and Chilli paste, Turmeric powder and mix well.
  8. Now add mashed potatoes, salt and chopped Coriander leaves.
  9. Saute this potato stuffing for two minutes and switch off the flame.
  10. Potato stuffing is ready.
  11. Heat nonstick tawa and turn the flame to slow and pour idli batter, spread this batter in a circular manner to make 6-7 inch size uttapam.
  12. At the periphery of the uttapam drop the green chutney and in the center spread  potato stuffing and then make a layer over it with idli batter.
  13. Close the lid over this sandwitch uttapam and cook both the side till golden brown.
  14. Serve Sandwitch uttapam wth coconut chutney and Sambhar.
  15. Serve with love and smile.
Categories
Home remedies My recipes

(481) Home remedies for Pitta prakop

Pitta Prakop means aggravation or imbalance of Pitta dosha, where its natural qualities (hot, sharp, oily, light, acidic) become excessive. This leads to increased internal heat, irritability, inflammation, and various disorders related to digestion, skin, liver, and emotions. Pitta increases due to Hot, spicy, oily, or acidic foods, Overexposure to sun or heat, Anger, overworking, stress. Increased pitta shows Skin rashes, acne, urticaria, Heartburn,  acidity, loose stools, Irritability, impatience temperament.Excessive body heat or sweating.

Remedies

Categories
My recipes Spice Benefits

(480) Gond Katira

Gond Katira (also known as Tragacanth gum) is a natural gum obtained from the sap of the Astragalus plant. It’s commonly used in traditional Indian  medicine. Balances Pitta and Vata, can slightly increase Kapha if taken in excess and also as a coolant in summer drinks like sharbat. It has a jelly-like texture when soaked in water.

Benefits:
Natural coolant – excellent for summer
Hydrating and anti-aging for skin
Soothes urinary tract and prevents dehydration
Boosts stamina and is often given to postpartum women
Helps relieve constipation due to its mucilaginous nature.

2-3 crystal of Gond Katira soak for 8-10 hours in 60 ml. Water will give 2 tbsp of jelly of Gond Katira.

Consumption:

For obtaining maximum benefit of the Gond Katira alternate day consumption is recommended by ayurvedachary. 1 tbsp of soaked Gond Katira is mixed with 250 ml of water and 60-90 ml (depends on concentration of sugar in the given flavour) of either Kokum Syrup, Rose syrup or Khus Syrup.

List Of My Recipes

Categories
My recipes Spice Benefits

(479) Dill Seeds

Suva or Sowa

Dill seeds, known for their distinct aroma and slightly bitter taste, are a traditional remedy used in many our houses. These tiny seeds pack powerful medicinal properties:

1. Improves Digestion: Dill seeds stimulate digestive juices and help relieve bloating, flatulence, and indigestion.

2. Relieves Colic and Gas in Infants: A popular ingredient in gripe water, dill seeds are gentle and effective in easing infant colic and gas.

3. Regulates Menstrual Cycle: Known to support hormonal balance, dill seeds may help in regularizing menstruation and easing cramps.

4. Boosts Immunity: Rich in flavonoids and essential oils, dill seeds strengthen the immune system and protect against infections.

5. Supports Lactation: Traditionally used to increase breast milk production in new mothers.

6. Anti-inflammatory Properties: Dill seeds help reduce inflammation and may relieve joint pain or discomfort.

7. Calms the Mind: Their mild sedative effect can help reduce stress and promote restful sleep.

List Of My Recipes

Categories
My recipes Teas

(478) Mint Leaves Tea

Mint leaves stimulates digestive enzymes and helps relieve indigestion, bloating, and acidity. The menthol in mint helps clear nasal congestion, ease breathing, and calm sore throats. Its cooling nature can help reduce stress-related headaches and migraines. Rich in antioxidants and antibacterial properties, mint tea supports the body’s defense system. Mint has mild sedative properties that help relieve anxiety, improve mood, and promote better sleep. Drinking mint tea helps fight bad breath and maintain oral hygiene.

Ingredients

  • ⅓ cup Mint Leaves (Phudina)
  • 500 ml. Water

Method

  1. Pluck fresh leaves of Mint  from the sprigs of the Mint.
  2. Wash thoroughly and add in sauce pan.
  3. Add water in the same pan and boil this for 2-3 minutes.
  4. Mint Leaves Tea is ready to serve.
  5. Serve with love and smile 1 hour before bedtime.

List Of My Recipes

Categories
My recipes Teas

(477) Carum Seeds Tea

Carum seeds, commonly known as ajwain, are a powerhouse of health benefits. When brewed into a warm tea. Rich in antioxidants and essential oils, ajwain helps fight infections and strengthens the body’s natural defense system. Ajwain tea is well known for relieving indigestion, bloating, and gas by enhancing digestive enzyme activity. Its anti-inflammatory and antimicrobial properties soothe the throat and help clear nasal congestion. Ideal in Ayurveda for pacifying aggravated Vata and Kapha doshas, especially during seasonal transitions. Ajwain tea acts as a natural cleanser, helping flush out toxins and improve metabolism. It helps reduce cramps and supports smoother menstrual flow.

Ingredients

  • ½ tbsp. Carum Seeds
  • 500 ml. Water

Method

  1. In a sauce pan add water and Carum Seeds.
  2. Boil the water for five minutes
  3. Switch off the flame and Carum Seeds Tea is ready to serve.
  4. Serve with love and smile as first thing in the morning.

List Of My Recipes

Categories
My recipes Teas

(476) Immunity Booster Drinks

According to Ayurveda, a strong immune system is the foundation of good health and vitality. Our kitchens are treasure troves of healing ingredients—turmeric, tulsi, ginger, amla, and more—that can be blended into simple yet powerful drinks to support immunity naturally. These time-tested remedies not only protect against seasonal infections but also balance the doshas, cleanse the system, and nourish the body from within. Explore these wholesome, easy-to-make immunity booster drinks that bring together tradition, taste, and well-being in every sip.

List Of My Recipes

Categories
My recipes onepot recipe

(475)Palakh Rice

Spinach is rich in iron and folate, which help in hemoglobin synthesis. Spinach  provides glowing skin and strengthen hair.It also  provides essential minerals for overall health. Spinach  help in managing diabetes.

Ingredients

  • 1 cup spinach
  • ½ cup Basmati rice.
  • ½ cup Green Peas.
  • ¼ cup chopped Coriander leaves.
  • 1½ tsp. Salt
  • Tempering ingredients
  • 2 tbsp. Oil
  • 2 tbsp. Ghee
  • 1tsp. Cumin seeds.
  • 1 tsp. Biryani masala.
  • 1 tsp. Red Chilli powder.
  • ½ tsp Turmeric powder.
  • ¼ tsp Asafoetida powder.
  • ½ cm size Cinnamon stick
  • 2 Cloves
  • 4 Black pepper.
  • 2 Bay leaves.
  • 8-10 Curry leaves

Method

  1. Wash rice thoroughly two times and soak in 1½ cup water.
  2. Wash Spinach leaves thoroughly,  finely chop and keep aside.
  3. Wash green Peas and keep aside.
  4. Wash Coriander leaves, chop and keep aside.
  5. Heat oil in a nonstick pan and add Cumin seeds. Wait for the crackling sound and then add all whole spices. Stir quickly and add Asafoetida powder, Curry leaves, Coriander leaves.
  6. Add chopped Spinach and Green peas and saute for 1 minute.
  7. Now add ghee and rice along with its water. Add salt. Stir well and turn of the flame to slow. Close the lid and let the rice cook.
  8. Check weather the rice and green Peas cook when all the water in the pan evaporates.  If still you feel hard grain then add ¼ cup water and close the lid.
  9. Switch off the flame when you are satisfied and both rice grain and green peas soft to press.
  10. Serve hot with Kadhi and papad.Serve with love and smile.

List Of My Recipes

Categories
My recipes Pickle

(474) Pickles

Pickles are the soul of Indian meals. A Burst of Flavour, Tradition, and Preservation.

Pickles are more than just condiments – they are jars of tradition, taste, and timeless culinary art. Every region of India boasts its own unique pickle heritage. In our kitchens, pickling has always been a sacred ritual – a blend of seasonal wisdom, patience, and love.

The beauty of pickling lies in its simplicity and versatility. It preserves nature’s bounty and transforms ordinary ingredients into various combinations and intensity of tangy, spicy, sweet or sour delights that awaken the palate. Whether it’s a humble mango or an exotic roots. Pickling ensures nothing goes to waste and everything tastes divine.

This section is a celebration of my favorite homemade pickle recipes – some handed down through generations, others born out of creative experiments. I invite you to explore these recipes and relive the joy of making pickles that are as nourishing as they are nostalgic.

List Of My Recipes

Categories
My recipes Roti

(473) Moong Tandalja Thepla

Tandalja bhaji (તંદળજા ભાજી), also known as amaranth leaves or chaulai, is a nutrient-rich leafy green commonly used in Indian cuisine. Here are its key health benefits:

1. Rich in Iron and Helps Combat Anemia
Excellent source of iron, which supports hemoglobin production and reduces fatigue.

2. High in Calcium
Strengthens bones and teeth, beneficial especially for women and the elderly.

3. Good Source of Dietary Fiber
Aids digestion, prevents constipation, and promotes a healthy gut.

4. Packed with Vitamins
Especially Vitamin A (good for vision and immunity) and Vitamin C (boosts immunity and skin health).

5. Cooling Effect on the Body
Traditionally considered good for cooling the body in hot climates—helpful for Pitta balance.

6. Supports Healthy Skin
The antioxidants and vitamins in tandalja help maintain glowing, clear skin.

7. Low in Calories
A great addition to weight-loss and diabetic-friendly diets.

Ingredients

  • 2 cup Tandalja leaves
  • 2 cup Moong flour
  • 1 cup Wheat flour
  • ¼ cup Curd
  • 3 tbsp. Oil for moin
  • 2 tsp. Sugar
  • 1 tsp. Salt
  • 1 tsp. Coriander Cumin powder
  • 1 tsp.Red Chilli powder
  • ½ tsp. Turmeric powder
  • ½ tsp. Whole Cumin seeds.
  • ¼ tsp. Asafoetida powder.

Method

  1. Pluck leaves from the sprigs of Tandalja bunch.
  2. Wash thoroughly, chopped and keep aside in a mixing bowl.
  3. Marinate the chopped leaves with sugar and salt. Keep aside.
  4. In another mixing bowl mix both flours, dry spices and oil thoroughly.
  5. Now mix flour with marinated Tandalja and curd together .
  6. Knead medium soft dough.
  7. Divide the dough into 20 equal parts and roll each dough ball into medium size  roti . Roast each roti with oil and Tandalja bhaji thepla is ready.
  8. Serve hot with pickle, Chhas or soup of your choice. Serve it with love and smile.

List Of My Recipes