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.

My recipes Pickle

(449)Guvar Fali Pickle

Guvar fali or Cluster beans are rich in dietary fibre and low in calories. It contains Vitamin A,C,K and folate. Good source of iron, Calcium, Magnesium and Potassium. It contains antioxidants like flavonoids. Buy Guvar fali in the month of January

Ingredients

500 g. Guvar fali.
1 lit. Khatu Pani

Method

Separate mature guvar fali having mature seeds from tender guvar fali. Tender guvar fali be used for making sabji whereas mature one for making pickles.
Wash thoroughly and wipe it with cloth.
Add all the Guvar fali in the khatu pani jar and keep aside for 4 – 5 days. Stir every day two times a day for even pickling.
Serve it with Rice or Roti.

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My recipes Pickle

(448) Lotus Stem Pickle

Kamal kakdi nu Athanu

The harvesting season of the lotus stem is from the month of October to March. So buy in the month of February. Lotus stem cooling properties help to reduce heat in the body. Rich in antioxidants helps to detoxify and purify blood. High fibre contains help in digestion and pacifies vata imbalance. Vitamin C of it strengthens immunity.

Ingredients

500 g. Lotus Stem.
1 lit. Khatu Pani

Method

Wash thoroughly 2-3 times.
Peel the stem and again wash and wipe.
Cut it into even slices .
Mix it with khatu pani and keep aside for 4-5 days but stir two times every day.
Serve it with rice or roti or mix it with other mixed pickles.

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My recipes Pickle

(447) Turmeric Pickle

Ingredients

500 gms Fresh mix raw White Turmeric and Yellow Turmeric.
4 Midium size Lemon or 8 -10 Lemon juice cubes.
2 tbsp. Salt.

Method

Soak fresh raw turmeric in water for 5 minutes . After 5 minutes wash it thoroughly.
Peel all the Turmeric and keep it in a bowl filled with water so that it won’t turn black.
Cut all turmeric into small pieces and marinate with salt and lemon juice.
Every day stir thoroughly in the morning and night.
After 4 days it is ready to store in a glass jar.
Keep this jar of pickled turmeric in the fridge so that you will get the fresh taste till the last piece.
Enjoy this pickled Turmeric with Roti, Bhakhri, Rice, Khichadi or as you wish.

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My recipes Pickle

(446) Khatu Pani

Salty and Sour water for preparing water pickles like Boriya Gunda, Boriya lila mari, Boriya Guvarfali, Boriya keri, Boriya Lotus stem, Boriya kerda, Botiya Garmar, Boriya haldaramla, Boriya Gajar and/or other vegetables.

Ingredients

3 cup Water
1 cup Salt
1 tbsp. Turmeric powder.
20-25 Lemons

Method

Boil 3 cups of water in a sauce pan.
When water starts boiling add Salt in it. Stir continuously for 10 minutes.
Switch off the flame and add Turmeric powder. Keep aside to cool down.
Once it cools completely mix juice of 20 to 25 medium size Lemons.
Khatu pani is ready to use. You can use it to soak Raw Mangoes, Gunda, Green pepper pods, Guvar, Carrot or vegetables of your choice.

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Home remedies My recipes

(445) Hair Growth Serum

Ingredients

1 tbsp. Regular Rice
1 tbsp. Fenugreek seeds.
1 tbsp. Kalonji.
3 Hibiscus flowers.
4-5 Rosemary sprigs.
5-7 drops Rosemary essential oil.

Method

Mix Rice, Fenugreek and Kalonji seeds and grind them into fine powder. Store this seeds powder in an air tight container.
In a thick bottom pan boil Hibiscus flowers, fresh Rosemary and 1 tsp of seeds powder in 1 cup of water for 5 minutes.
Keep aside this pan to cool down .
When it cools, strain this water and add 5 drops of Rosemary essential oil. Mix well and your hair growth serum is ready.
Store this serum in the freezer in cube form.
Defrost one cube and apply twice a day on your scalp with the help of a small cotton ball or with the help of a dropper or sprayer.
Give a massage to your scalp for 10 minutes.
Wash your hairs twice a week with mild shampoo or with home made shampoo.
The amino acids in Rice can help strengthen hair strands and prevent breakage. Fenugreek seeds, rich in protein, iron, and nicotinic acid, are used to promote hair growth, strengthen hair follicles and stimulate blood circulation to the scalp. Kalonji seeds rich in essential fatty acids, vitamins and minerals strengthen hair follicles. Rosemary and Hibiscus stimulates hair follicles.

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My recipes salads

(444) Papaya Salad

Ingredients

100 g. raw Papaya.
2 Gooseberry (Amla) or 3 cubes Amla Chutney
1 raw Beetroot.
¼ tsp. Rock salt (optional)

Method

Wash and peel Papaya as well as Beetroot. and keep aside.
Wash and wipe Amla.
In a mixing bowl grate Amla with the cheese grater or you can use Amla chutney.
With the help of a big size grater, grate Papaya and Beetroot .
Sprinkle rock salt, mix thoroughly and serve it with love and smile.

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(443) Amla Murabba (from seedswhich we kept aside)

Post author By Rajeshree Gandhi
Post date 09/03/2025
4 Comments on (443) Amla Murabba (from seedswhich we kept aside)

Amla Murabba from the whole Amla : recipe

Ingredients

1 cup Amla seeds which we kept aside while preparing Amla juice.
¾ cup Sugar.
5-6 strands of Saffron.
1-2 Cardamom.
1 clove.
Small piece of Cinnamon.

Method

Pressure cook Amla seeds up to 3 whistles.
When pressure is released, open the lid and transfer these boiled cut amla seeds in a plate to cool down.
Separate pulp from the boiled cut amla seeds, now discard the actual seeds.
Mash the pulp with potato masher or grind it in a mixture grinder and make a smooth paste.
Lavigate saffron in 2-3 drops of water and mix with pulp.
Pound the Cardamom with the help of mortar and pestle. Mix cardamom powder in the pulp.
Break Clove pod and Cinnamon stick into small pieces. Mix both in the Amla pulp.
Now mix sugar and switch on the gas.
Stir continuously for 5 minutes on a fast flame.
After 5 minutes switch off the flame. Amla murabba is ready.
When murabba cools completely, store it in a glass jar.
Enjoy murabba with bread, bhakhri, Thepla or as you wish.

chutney My recipes

(442) Amla Chutney

Ingredients

1 cup residue obtained from Amla juice
1 cup finely chopped Coriander leaves.
2-3 Green chilies or ½ tsp. Black pepper powder.
1½ tsp. Salt.

Method

In a mixture grinder make a fine paste of all above ingredients.
Amla chutney is ready. Store this in the form of cubes so that you can use it every day along with your breakfast, lunch, dinner or as you wish.

juice My recipes

(441) Amla Juice Cubes

Ingredients

1 kg Amla (Gooseberry).
½ cup Curry leaves.
½ cup Phudina ( Mint leaves)
Ginger 4 inch long piece.
1 tsp. Rock salt.
1 cup water.

Method

Wash, wipe and cut Amla around seed into small pieces.
Please don’t discard seeds as we will prepare murabba from that.
Wash and pluck the curry leaves and spread the leaves on the cotton kitchen towel so that excess water on the leaves drains out.
Wash and pluck the mint leaves from the twigs and spread out on the kitchen towel.
Peel the ginger piece and cut it into small pieces. Keep aside.
Gather all the ingredients in the mixture grinder jar, add water and grind into fine paste .
Strain this paste with the help of a strainer so we will get juice.
Please don’t throw residue as we will prepare chutney from it.
In the juice mix rock salt thoroughly and store this juice in the form of cubes.
Every day dissolve one cube in a half a cup of water and consumes as first thing in the morning .

My recipes Sweets

(440) Gond Laddu

Ingredients

1 cup Almonds.
¾ cup Ginger powder.
½ cup Cashews.
½ cup Gond.
¼ cup Raisins.
1 tbsp. Poppy seeds.
1 tsp. Cardamom powder.
1 ¼ cup Ghee.
2 cup wheat coarse flour.
3 cup Jaggery.
½ cup Sugar or Misri powder.

Method

Dry roast Almonds and Cashews. Keep aside to cool down.
Heat ½ cup of Ghee in thick bottom kadhai.
Deep fry Gond crystals on a slow flame and switch off the flame.
Add raisins in a hot ghee kadhai and deep fry it. Keep aside.
Crushed fried gond crystals with the help of either base of the steel bowl or masher. Keep aside.
Grind roasted dry fruits in a pulse mode and transfer in a mixing bowl.
Mix Cardamom powder, crushed Gond powder and Poppy seeds with dry fruits powder and keep aside.
Finely chop 3 cups of Jaggery and keep aside.
Add remaining ghee ¾ cup in the kadai and switch on the flame.
On a slow flame roast wheat flour till it turns golden brown colour.
Add all dry ingredients, mix well and switch off the flame.
Add Sugar powder and chopped jaggery and mix well.
Make laddu out of this and serve these laddu in the winter season or to the mother of the new born child in the breakfast to increase the immunity and energy.
Serve with love and smile.

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