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
My recipes Spices

(429)Jeeravan Masala

Indore special Poha masala

Ingredients

  • 3 tbsp. Dry Mango powder ( Aamchur)
  • 1½ tbsp. Coriander seeds.
  • 1 tbsp. Cumin seeds.
  • 1 tbsp. Fennel seeds.
  • ¾ tbsp. Turmeric powder.
  • ½ tbsp. Caraway seeds.
  • ½ tbsp. Ginger powder.
  • 6 dried whole Chillies.
  • OR
  • 1 tbsp. Black pepper powder.
  • ¼ tbsp. Asafoetida powder.
  • ¼ tsp. Black Salt
  • ¼ tsp. Salt.
  • 4-5 Cloves.
  • 2 Green Cardamom.
  • 1 inch Cinnamon piece.
  • ½ Nutmeg
  • 2 pcs. Mace
  • 1 Bay leaf

Method

  1. Heat a nonstick pan and dry roast whole spices. When aromatic, switch off the flame and keep aside to cool down.
  2. In a mixture grinder jar mix all ingredients whole as well as powdered and grind it into fine powder.
  3. Store in an airtight container and sprinkle it on your favourite snacks.

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Categories
My recipes snacks

(428)Jowar Puri

Microwave Recipe

Ingredients

  • ¾ cup Jowar flour
  • ¼ cup Wheat flour
  • 2 tbsp. Ghee.
  • 1 tsp. Cumin powder.
  • 1 tsp. Black pepper powder.
  • ½ tsp. Sesame seeds.
  • ½ tsp. Salt.
  • ¼ tsp. Carum seeds.

Method

  1. In a mixing bowl mix both the flour  thoroughly.
  2. Add all the dry ingredients and mix well.
  3. Now mix ghee thoroughly with flour and check the moin with the help of the fist. If flour holds the shape of fist then the moin is proper otherwise add ¼ tsp. more ghee and mix. ( If the moin in the flour is less then the puri will be hard to chew and if the moin is proper then puri will come out crispy).
  4. Knead medium hard Jowar Puri dough with hot water and keep aside for 10 minutes.
  5. After 10 minutes knead again for 2-3 minutes and divide dough into 4 equal parts and roll into a big roti with the help of a rolling pin.
  6. Cut the roti with a cookie cutter into puris.
  7. Preheat the oven at 180°c for 15 minutes .
  8. Arrange all puris on a greased  backing tray. Now brush each puri with oil and bake it at 180 °c for 20 minutes.
  9. Switch off the Oven and after 5 minutes remove the baking tray from the oven.
  10. Serve crispy Jowar puri with masala tea, herbal tea, coffee,  masala milk  or as you wish but serve with love and smile.
  11. Instead of baking, you can also deep fry jowar puris.
Categories
My recipes snacks

(427) Mathiya Puri

Ingredients

  • 2 cup Mathiya flour  (Matki flour)
  • ¼ cup Wheat flour.
  • 2 tbsp. Oil.
  • 1 tsp. red chilli powder.
  • 1 tsp. Carum seeds.
  • 3 tbsp. Sesame seeds.
  • 1 tsp. red chilli powder.
  • ½ tsp. turmeric powder.
  • ¼ tsp. Asafoetida powder.
  • Water for kneading
  • ½ cup + 1 tsp.  water
  • 1 tbsp. Oil.
  • 1 tbsp. Sugar.

Method

  1. Mix all dry ingredients in a big mixing bowl.
  2. Simultaneously heat water in a small sauce pan. Add Sugar and oil in it. When Sugar melts, switch off the flame.
  3. Pour the water in a mixing bowl and mix it with flour with the help of a spatula.
  4. When you feel tolerable to touch with your hands, knead into medium hard dough.
  5. On the counter top apply some oil and with the help of stone, pestle or mortar pat the dough till you turn medium hard into medium soft dough.
  6. Divide dough into 6 equal parts and each part rolls it with a rolling pin into big roti.
  7. With the help of a cookie cutter or cap of a bottle cut out small puris.
  8. Simultaneously heat oil in a kadhai. Immediately fry puris on medium flame.
  9. Serve this traditional Diwali snack, Mathiya puris to your guests with love and smile.
Categories
My recipes snacks

(426) Butter Chakali

Ingredients

  • 2 cups of Rice flour
  • 2 cups water
  • 2 tbstp. Butter.
  • 1 tbsp. Sesame seeds.
  • 1 tsp. Cumin seeds OR  ⅛  tsp. Asafoetida powder
  • 1 tsp. Salt.

Method

  1. Heat water in a sauce pan.
  2. Add butter, sesame seeds, and salt in the water. Add Cumin seeds or Asafoetida (please do not add both as both have different flavours).
  3. When water starts boiling, add flour and give a quick stir and switch off the flame. Close the lid and keep aside.
  4. Transfer the dough in a plate when it cools completely.
  5. Knead the dough till you get a smooth texture.
  6. Fill the small portion of dough in a chakli press and make a small small spiral from it or press directly in kadhai to get chakli sticks.
  7. Deep fry in oil till golden brown on medium to high flame.
  8. Serve with masala tea, herbal tea, coffee  or as you wish but serve it with love and smile.

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Categories
Healthy drinks My recipes

(425) Rajgira Raab.

Amaranth Gruel

Ingredients

Method

  1. Heat ghee in a thick bottom stainless steel kadhai.
  2. Add Cumin seeds and wait for a crackling sound. Now add cloves and cinnamon. When both pops add Rajgira flour.
  3. Stir continuously till the flour turns aromatic.
  4. Now add Ginger powder and Pipramul powder. Stir continuously.
  5. Add  ½  cup water and mix well,  again ½ cup and mix well and then add 1 cup water. If you add this way there would be no lump formation in the raab.
  6. Now add Jaggery (prepared on the Ekadashi so used Sugar).
  7. Boil for one minute and switch off the flame.
  8. Serve hot with love and smile.

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Categories
Healthy drinks My recipes

(424) Gruel – Raab

Gruel is a thinner version of porridge and generally ground cereals are boiled in water with some specific spices like cumin seeds, Carum seeds, Cinnamon , Clove, Ginger powder, Ganthoda powder with Jaggery and Ghee.  It is an immunity booster, nourishing  and easy to  digest. Following are the different options for the Raab.

  1. Rajgira Raab.
  2. Ragi Raab.
  3. Sorghum Raab. Jowar Raab
  4. Wheat Raab.
  5. Bajra Raab.
  6. Oats Raab.
  7. Mango Raab
Categories
Beverages My recipes

(423) Ginger Tea

Ingredients

  • 2 inches size Ginger piece.
  • 1 tbsp. Lemon juice.
  • 2 cups of water.

Method

  1. Heat 2 cups of water in a saucepan.
  2. Grate fresh Ginger and mix it with the water.
  3. Boil this water for 5 minutes and switch off the flame.
  4. Mix lemon juice in Ginger tea and strain it.
  5. Serve hot Ginger tea with love and smile.

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Categories
Healthy drinks My recipes

(422) Anjeer Kheer

Ingredients

  • 4 cups Milk
  • 4 tbsp Sugar. (optional)
  • Numbers of the
  • 10-12 Dry Figs (Anjeer).
  • 10-12 Almonds.
  • 10- 12 Cashews.
  • 30-35 Lotus seeds (Makhana) .
  • 4-5 Cardamom ( optional)
  • Pinch of Saffron strands. (optional)
  • Ingredients for garnishing
  • 3-5 Figs.
  • 5-7 Almonds
  • 5-7 Cashews.
  • 5-7 Pistachios.

Method

  1. Dry roast Almonds, Cashews and Makhana, grind it into coarse powder and keep aside.
  2. Wash Figs, cut it into small pieces and grind it into coarse paste. Keep aside.
  3. Heat milk in the nonstick pan and  when it starts boiling add coarse powder of dry fruits and coarse paste of Figs. Mix well and boil till you will get your desired consistency.
  4. Add sugar and if you want Cardamom powder and levigated saffron. I am not adding because I personally like the original  colour and flavour of the Figs.
  5. After mixing Sugar, boil for one more minute and switch off the flame.
  6. Offer Anjeer Kheer to the Lord with love, faith and devotion.
Categories
Healthy drinks My recipes

(421) Makhana Kheer

Ingredients

  • 2 cups Milk.
  • 3 tbsp. Sugar
  • ¼ tsp. Cardamom powder (optional)
  • Ingredients for grinding
  • 10-15 pcs. Fox nuts (Makhana).
  • 2 Cashews.
  • 2 Almonds.
  • 2 Pistachios
  • Ingredients for ghee roasting
  • 20- 25 pcs. Fox nuts ( Makhana)
  • 4 Almonds.
  • 4 Cashews.
  • 4 Pistachios.
  • 1 tbsp. Ghee.
  • Ingredients for garnishing ( optional)
  • 2 Almonds
  • 2 Pistachios

Method

  1. Dry roast all ingredients before grinding.
  2. Grind it into coarse powder and keep aside.
  3. Heat ghee in a nonstick pan. Ghee roasts all the ingredients on a slow flame. Keep aside.
  4. Heat milk in a nonstick pan and when it starts boiling, mix coarse powder of makhana in milk.
  5. Boil it  for 5 minutes and after that add ghee roasted ingredients, Sugar and Cardamom powder. Boil for one more minute. Switch off the flame.
  6. Garnish Makhana Kheer with Almonds and Pistachios.
  7. Offer Makhana Kheer bhog to the Lord with love faith and devotion.
Categories
My recipes

(419) Rava ni Kheer

Ingredients

  • 2 cups Milk.
  • ¼ cup Rava (Suji).
  • 2 tbsp. Sugar.
  • 1 tbsp. Ghee.
  • ¼ tsp. Cardamom powder.
  • 12 pcs. Raisins.
  • ½ cup Water.

Method

  1. Heat ghee in a nonstick pan. Add rava in it and roast rava on a slow flame till it turns aromatic.
  2. Add Raisins in it. When Raisins swells add water in it. Stir continuously while excess water evaporates on a fast flame.
  3. Now add milk to the rava. When milk reduces to its half the quantity add Sugar and Cardamom powder in it and mix it thoroughly. Rava kheer is ready.
  4. Offer Rava kheer to the Lord with love, faith and devotion.

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