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 snacks

(598)Red Green Sev

Beetroot sev and Spinach sev

Ingredients

  • ¼ part of the Beetroot. ( ¼ cup juice of Beetroot)
  • 25 leaves of spinach. (¼ cup juice of Spinach)
  • 4 cups Besan.
  • 4 tsp. Oil for moin.
  • 3 tsp. Salt.
  • 1 tbsp. Red chilli powder for red sev , (optional)
  • 1 tbsp Green chilli paste for green sev (optional)
  • Ground nut oil for frying.

Method

  1. Wash and roughly chop Beetroot and keep aside.
  2. Wash and roughly chop Spinach and keep aside.
  3. In a mixture grinder separately grind beetroot and spinach into fine paste.
  4. Strain the juice and add water to make ¼ cup of juice and keep aside.
  5. In a mixing bowl mix salt, oil and besan flour thoroughly and divide into 2 equal parts.
  6. Knead one part of besan flour with beetroot juice. And another part with spinach juice. Knead a medium soft dough. You will get red and green dough.
  7. Grease the sev press machine and grease your palms. Hold the dough in your palms and make a cylinder shape.
  8. Insert this cylinder shape dough in the machine.Close the lid and hold the machine tightly with your left hand over hot oil kadhai. With the help of the right hand turn the handle in clockwise positions for 4-5 times. Cut the sev strand from the machine  and fry on medium heat till golden brown.
  9. The same way repeat the process and make sev from both the dough.
  10. Mix red and green sev with yellow kurmura (puffed rice). Serve with masala tea, coffee, or as you wish but serve with love and smile.

List Of My Recipes

Categories
My recipes

(597) Mojito

Mojito is a classic, refreshing drink originally from Cuba, known for its cooling combination of mint leaves, lemon, and a lightly sweetened base. Traditionally, it is made with rum, but the non-alcoholic version (Virgin Mojito) is equally popular, especially in our households where it is enjoyed as a healthy summer cooler.
This drink is not just about taste—it is a perfect balance of cooling, digestive, and hydrating ingredients, making it ideal for hot climates.

The magic of Mojito lies in its simplicity and freshness.
Mint leaves provide instant cooling and help in digestion. Lemon juice adds vitamin C and improves hydration. Sugar or honey gives quick energy. You can add misri powder, jaggery powder or honey instead of sugar for making a healthy version. Soda or water makes it light and refreshing.
It is one of those drinks that can be made in minutes yet feels luxurious and restaurant-style.

Mojito is not just a drink, it’s a perfect blend of taste and health. With simple kitchen ingredients, you can create a refreshing beverage that cools the body, aids digestion, and uplifts mood instantly.
Serve it chilled with love and a smile.

Some Mojito ideas

  1. Mulberry Mint Zing Mojito.
  2. Rose Watermelon Bliss Mojito.
  3. Amla Mint Detox Mojito.
  4. Spicy Guava Twist Mojito.
  5. Green Grapes Refresher Mojito
  6. Kachha Aam Cooling Mojito.
  7. Cucumber Mint Cooler Mojito.
  8. Blue Butterfly Magic Mojito.
  9. Hibiscus Herbal Cooler Mojito.
  10. Strawberry Fresh Crush Mojito.
  11. Jamun Mint Magic Mojito.
  12. Malta Mint Splash.

List Of My Recipes

Categories
My recipes

(596)Mango Appe

Ingredients

  • 3 cups of Idli batter
  • 2 cups of Mango pulp.
  • 1½ liter Fajeto
  • 1 tbsp. Sesame seeds.
  • 1 tbsp Red chilli powder.
  • 1 tsp. Salt.
  • 1 tsp. Cumin powder.
  • 1 tsp. Ginger paste.
  • 1 tsp green chilli paste.(optional)
  • ¼ tsp. Asafoetida powder.
  • ¼ tsp. Turmeric powder.

Method

  1. In a mixing bowl mix all the ingredients thoroughly. Check the consistency in the video.
  2. Keep aside for 2 hours.
  3. Heat the Appe pan and grease all the cavities with oil. Pour the batter in the greased cavity. Close the lid and cook till golden brown.
  4. In a similar way prepare all the Mango Appe and keep aside.
  5. Simultaneously prepare fajeto.
  6. Serving instruction: Serve steaming hot fajeto in a serving bowl,  add Mango Appe in it and serve it with love and smile.

List Of My Recipes

Categories
Baby food Healthy food

(595)Khichadi Premix

Baby food 6+ months

Ingredients

  • 1 cup Boiled Rice.
  • 1 cup Moongdal.
  • 1 cup Masoordal.

Method

  1. Mix all the ingredients.
  2. Wash twice in a mesh colander.
  3. Spread washed dal rice in the kitchen towel under the fan for 4-5 hours to dry.
  4. After 5
  5. hours dry roast till it turns golden brown colour on slow flame.
  6. Again spread over the kitchen towel and let it cool down to room temperature without a fan.
  7. Grind it into fine powder. Sieve it and add 3 tbsp Turmeric powder and mix well. Khichadi premix is ready.
  8. Store in a sterile dry glass jar.
  9. Take a required quantity of premix and cook it into 4 times water when water reduces and you will get smoothy like consistency switch off the flame. Add ¼ tsp ghee, mix well and khichadi is ready. Your 6+ months baby food is ready to serve.
  10. Serve with love and smile.
Categories
My recipes Postpartum food

(594) Lactating Mother’s Diet plan.

Lactating mother needs :-
2000 to 2200 kcal
75 to 90 g.protein

6 am:


1 glass  methi water  and ½ tsp Turmeric powder mix with ½ tsp honey and Hirabol capsule.

7 am :


Hi protein milk. Protein 25 g. Cal. 152

8 am:

2 Sunth ni goli.

9 am: Breakfast options:-


1) 2 Moong dal chila Protein 14 g. Cal. 300
2) Vegetable dalia Protein 11 g. Cal. 320
3) Ragi/Bajra/Jowar chila
Protein 10 g. Cal 300
4) 2 Besan chila Protein 14 g. Cal. 280
5)Vegetable Oats Chila Protein 12 g. Cal. 320
6) Vegetable  Rajgira Upma with Peanuts. Protein 10 g. Cal. 320
7) 2 Idli/ Dosa / Dhokla Protein 10 g. Cal. 320.

9:30 1 tsp. SuvaAjma no mukhwas

11 am. 1 glass of Cumin Tea

12:30 pm Lunch options:-

Roti:-
2 Bajra roti Protein 7.5 g Cal. 220
2 Jowar roti Protein 6.5 g Cal 210
2 Oats roti Protein 8 g. Cal 230
2 Rice roti Protein 4 g. Cal 215
2 Wheat roti Protein 6 g. Cal 200
Chana dal roti Protein 12 g. Cal 240
Sabji :- 1 bowl.(with less oil) Protein 3 to 6 g. depending on the vegetables. Cal 200.
Dal :- 150 ml.Thick moong/Masoor dal. Protein 12 g. Cal 180
Rice:- 1 bowl of 150 ml. Protein 5 g. Cal 200
1 tsp. White butter Protein 0 Cal 35 but rich in vit. A,B,D,K.

1 pm. Balant kadha with 1 cup of warm water. and 1 tsp. SuvaAjma no mukhwas

3 pm. 1 glass of Cumin tea with ½ tsp. Chia seeds.

4 pm. Snacks


Gond laddoo Protein 5 g. Cal 170 + 4 Bajra puri Protein 7.5 g. Cal 250 and 1 tsp.SuvaAjma no mukhwas

6 pm. 1 glass Dill seeds( suva)  tea.½ tsp. Chia seeds.

8 pm. Dinner options:- 300 cal  Protein 10 g
Moong dal khichadi + ghee with soup
Masoor dal khichadi with soup

8:30 pm. Balant kadha with 1 glass of Cumin tea. and 1tsp.SuvaAjma no mukhwas

11:30 pm 1 cup turmeric milk.
Protein 8 g. Cal 120.

Everage
Total cal 2092
Total Protein 97

Throughout the day instead of plain water sip Vavding Vakumbha decoction.

Night-time nourishment for a lactating mother should be light, warm, and calming. Just enough to support energy and milk production without disturbing digestion and sleep.

During Night Feeds (12 am – 4 am)

3-5 soaked almonds OR 2 Washed figs OR
Few sips warm herbal water OR 1 ladoo (if very hungry)

List Of My Recipes

Categories
My recipes Postpartum food

(593)Vavding Vakumbha nu pani

This simple decoction prepared with vavding and Vakumbha is not just for hydration, it is a time-tested traditional practice that supports digestion, healing, and strength in a new mother. After delivery instead of plain water, new mothers are given herbal medicated water because digestion of the mother is weak, vata increases and
internal healing is required
so it acts as a gentle daily support system.

How to Prepare:
Take 3 litres of water in that
add 10 small pieces of vavding (Embelia ribes) and 3  pieces of Vakumbha (Careya arborea). Boil well for 8–10 minutes. Keep covered and sip warm throughout the day.

Categories
Chilas My recipes Postpartum food

(592) Chila

Chila is a versatile and wholesome Indian pancake made from a variety of flours such as besan (gram flour), moong dal, mixed grains or millets, often enriched with vegetables and mild spices. Light, protein-rich, and easy to digest, chila can be prepared in many variations to suit different tastes and dietary needs. Whether served for breakfast, snacks, or a light meal, it is a quick, nourishing, and flavorful dish that perfectly balances health and taste.

  1. Besan Chila.
  2. Oats Chila.
  3. Ponk Chila
  4. Amaranth Chila.
  5. Ragi Chila.
  6. Jowar Chila.
  7. Bajra chila
  8. Chana dal chila.
  9. Moong dal Chila.
  10. Masoor dal Chila.
  11. Tur dal chila.
Categories
My recipes Postpartum food

(591)Fenugreek seeds water

Drinking fenugreek (methi) water offers significant health benefits, including regulating blood sugar levels, improving digestion, and supporting weight management. Rich in fiber and antioxidants, it reduces inflammation, boosts metabolism, and improves skin and hair health.It increases milk production in breastfeeding mothers and can reduce menstrual pain.

Method

Soak one  teaspoons of fenugreek seeds in a glass of water overnight. Strain and drink the water on an empty stomach in the morning. You can chew the soaked seeds for added benefits.

Categories
My recipes paratha

(590) Power packed Paratha.

Palak and Harabhara chana na thepla.

A wholesome twist to your everyday paratha, this Power-Packed Hara Bhara Chana Palak Paratha is loaded with nutrition and flavour. Fresh green chana and palak not only enhance the taste but also make it rich in protein and iron—perfect for a healthy meal any time of the day. Simple to prepare and satisfying to eat, this paratha is best enjoyed hot.

Ingredients

  • 2 cup Wheat flour.
  • 2 cup Spinach.
  • 1 cup frozen/ fresh Green Chana.
  • ¼ cup Curd.
  • 6 tbsp. Oil for moin.
  • 2 tbsp. Sugar.
  • 1 tbsp. Red Chilli powder.
  • 1½ tsp. Salt.
  • ½ tsp. Turmeric powder.
  • ¼ tsp. Asafoetida powder.
  • ½ tsp. Ginger paste.
  • 2 Green chilies.
  • Oil for roasting parathas.

Method

  1. Wash frozen/fresh green chana and keep aside.
  2. Wash and chopped Spinach and keep aside.
  3. In a mixture grinder grind a fine paste of chana, spinach and green chilli.
  4. Transfer this paste in a mixing bowl and add wheat flour, other spices and curd. Mix well and knead a medium soft dough.
  5. Divide the dough into 16 equal parts. With the help of dry flour roll each portion into round paratha. Oil roast or ghee roast paratha served with soup or raita of your choice. But serve with love and smile.
Categories
My recipes onepot recipe

(589) Barley Biriyani

Ingredients

  • ½ cup Barley.
  • 1 Carrot.
  • 1 Beetroot.
  • ½ cup chopped Beans.
  • ½ cup chopped Broccoli.
  • ½ cup red yellow Bell peppers.
  • ¼ cup Sweet corn.
  • ¼ cup finely chopped Coriander leaves.
  • 2 tbsp. Ghee.
  • 1 tsp. Salt.
  • Tempering Ingredients
  • 4 tbsp. Oil.
  • ¼ tsp. Shahjeera.
  • ¼ tsp. Cumin seeds.
  • ½ tsp. Coriander seeds
  • ½ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • 2 Cloves.
  • ½ inch Cinnamon stick.
  • 5-6 whole Black Pepper.
  • 1 Black Cardamom.
  • 2-3 Bay leaves
  • 1 tbsp. finely chopped or grated Ginger.
  • 1 tsp. Red Chilli powder.
  • ½ tsp. Turmeric powder

Method

  1. Wash 2-3 times Barely and soak overnight or 6-8 hours.
  2. Grate or chopped Carrot and Beetroot and keep aside.
  3. Wash and chopped Beans, Broccoli and Red Yellow Bell peppers. keep aside.
  4. Wash and chopped Coriander leaves and keep aside
  5. Drain water from the Barley
  6. In a pressure cooker add soaked Barley, salt, Turmeric powder and water till the level of barley in a pressure cooker. Cook it up to 4 whistles.
  7. Heat oil in a nonstick pan.
  8. Add Shahjeera, Cumin seeds and Coriander seeds.
  9. After the crackling sound add all the whole  spices and saute for a few seconds, add grated Ginger and give quick stir.
  10. Now add all the vegetables and saute till it becomes tender.
  11. Add  chopped Coriander leaves in it . Add remaining spices,stir and close the lid.
  12. Add cooked barley in the same pan. Mix well.
  13. Simmer it for 5 minutes on slow flame. Switch off the flame. Barley Biriyani is ready to serve.
  14. Serve hot with tomato soup, or  celery soup or Moong Osaman or  soup  of your choice and roasted papad. Serve with love and smile.

List Of My Recipes