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

(410) Jowar Thepli

Jowar Dhokli

Ingredients

  • ¾ cup Jowar flour.
  • 1 tbsp. Oil.
  • 2 tsp. Black pepper powder.
  • 1 tsp. Cumin powder
  • ½ tsp. Salt.
  • ½ tsp. Turmeric powder.
  • ⅛  tsp. Asafoetida powder.
  • Oil for frying.

Method

  1. In a mixing bowl mix flour, dry spices and oil thoroughly.
  2. Knead a soft dough.
  3. Pinch the dough with the help of your finger and thumb give a round shape and keep aside. You can deep fry and use it for 3 to 4 days or you can also water fry by adding these thepli in boiling water.  Just like  wheat thepli or dhokli  which we prepare along with dal or in vegetables.

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Categories
Faral My recipes

(408) Dudhi ni khichdi (Farali)

Stir fry Dudhi.

Ingredients

  • 500 g. Bottle gourd (Dudhi).
  • 1 tsp. Ginger paste or chopped Ginger.
  • 1 tsp. finely chopped Green chilli.
  • 1 tbsp. finely chopped Coriander leaves.
  • 1 tbsp. Oil.
  • 1 tsp Cumin seeds.
  • ½ tsp. Salt.
  • ½ tsp. Black pepper powder.
  • 8-10 Curry leaves.
  • 1 tsp. Lemon juice.

Method

  1. Grate bottle gourd with bigger diameter grater to get thick grated Bottle guard.
  2. Heat oil in a nonstick pan and add Cumin seeds. Wait till the crackling sound of cumin seeds stops.
  3. Now add Curry leaves and then grated Bottle guard, ginger, chili and salt.
  4. Stir fry bottle gourd on medium heat for 8-10 minutes.
  5. After 10 minutes  you will get a crunchy grated Bottle guard which tastes more delicious than cooked soggy grated Bottle guard.
  6. Switch off the flame. Mix lemon juice and garnish with coriander leaves.
  7. Serve hot with love and smile.

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Categories
Faral My recipes

(407) Rajgira Upma

Ingredients

  • ½ cup home made Rajgira flour.
  • ⅔ cup Water.
  • ¼ cup Curd.
  • 2 tbsp. Oil.
  • 1 tbsp. chopped Coriander leaves.
  • 1 tsp. Ginger paste or chopped Ginger
  • 1 tsp. Cumin seeds.
  • ½ tsp.  Salt.
  • ½ tsp. Black pepper powder.
  • 8-10 Curry leaves.

Method

  1. Dry roast the whole Rajgira and then grind it in a mixture grinder to get coarse flour.
  2. Heat oil in a nonstick pan and add Cumin seeds in it. Wait till the crackling sound stops.
  3. Now add Curry leaves and then flour. Roast flour on a slow flame till it turns golden brown.
  4. Now add water, Ginger, Salt and black pepper powder in it. Stir continuously.
  5. When water absorbs completely add curd and mix it thoroughly .
  6. Switch off the flame and  garnish with Coriander leaves.
  7. Serve hot Rajgira Upma with love and smile.

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Categories
Healthy drinks My recipes

(406) Kheer

Kheer or porridge  is prepared by boiling milk, sugar or jaggery and any grains or flakes of grain  of one’s choice. Mostly in India we offer kheer to our deity from Bhadra krishna pratipada to Bhadra amavasya. These 15 days are also known as pitru paksh.In these days we pay homage to our ancestors  especially through offering Kheer.

Types of Kheer

  1. Rice Kheer ( with Sugar) Rice Kheer (with Condensed Milk)
  2. Sabudana Kheer.
  3. Dudhi ni Kheer.
  4. Gajar ni Kheer
  5. Nariyal ni Kheer.
  6. Makhana ni Kheer.
  7. Anjeer ni Kheer.
  8. Rice Sevai Kheer.
  9. Rava ni Kheer.
  10. Oats Kheer.
  11. Moong dal Kheer.
  12. Cornflakes  Kheer.
  13. Daliya Kheer.
  14. Poha ni Kheer.
  15. Vermicelli Kheer
  16. Moraiyo Kheer

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Categories
Modak My recipes

(405) Steamed Modak

Ingredients

  • For stuffing.
  • 1 cup Coconut.
  • ½ cup Jaggery.
  • 1 tbsp. Ghee.
  • 1 tsp. Cardamom powder.
  • For Dough
  • 1 cup Rice flour.
  • 1 cup Water.
  • 1 tbsp. Ghee.
  • For Garnishing
  • 1 tbsp. Ghee.
  • saffron
  • 1 Turmeric leaf.

Method

  1. For preparation of stuffing. Heat ghee in a nonstick pan and roast coconut in a slow flame.
  2. Roast for 3-4 minutes or till the crackling sound of water content in the coconut stops..
  3. Add jaggery and mix well with coconut. Stir continuously till it holds shape.
  4. Mix Cardamom powder and saffron. Mix well and switch off the flame.
  5. Spread the coconut stuffing in a plate to cool down.
  6. For preparation of Saffron ghee, In mortar add ½ spoon of milk and pinch of Saffron strands. With the help of pastel levigate saffron and mix it with hot ghee in a small bowl.
  7. For preparing dough heat water in thick bottom kadhai or in a nonstick pan.
  8. Add ghee and wait for the water   to boil. Add rice flour in it and quickly stir the dough. Turn the flame to slow and cover with the lid for 2-3 minutes .
  9. Switch off the flame after 3 minutes and after 5 minutes transfer the content  in a plate.
  10. Try to knead the hot dough by adding 1-2 tbsp. of water. Knead continuously to make soft dough.
  11. Cover the dough with a wet cloth and keep aside.
  12. Make 6 equal parts of the  coconut stuffing.
  13. From the rice dough roll 6 puris and use remaining dough for making rice roti.
  14. Now gather edges of the puri and and give the modak shape.
  15. Heat steam cooker. Apply ghee over turmeric leaf and place this leaf on the plate of the steamer.
  16. Now arrange modak on the leaf and apply saffron ghee with the help of a brush.
  17. Close the lead and cook modak for 10 minutes.
  18. After 10 minutes switch off the flame and arrange steamed Modak in a serving plate.
  19. Pour saffron ghee on  steamed modak.
  20. Offer Steamed Modak to Ganpati Bappa with love,  faith and devotion.

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Modak My recipes

(404)Fried Modak

Ingredients

  • For stuffing
  • 1 cup grated Coconut.
  • ½ cup chopped Jaggery.
  • 1 tbsp. Ghee.
  • 1 tsp. Cardamom powder.
  • For dough.
  • 1 cup wheat flour.
  • 5 tbsp. Water.
  • 1 tbsp. Ghee.

Method

  1. In a mixing bowl  mix flour and ghee. Mix well . Now add  water and knead smooth dough. Knead continuously for 2-3 minutes. Cover and  keep aside.
  2. Heat ghee in a nonstick pan and roast coconut in a slow flame.
  3. Roast for 3-4 minutes or till the crackling sound of water content in the coconut stops..
  4. Add jaggery and mix well with coconut. Stir continuously till it holds shape.
  5. Mix Cardamom powder and switch off the flame.
  6. Spread the coconut stuffing in a plate to cool down.
  7. Open the lid of dough pan and again knead the dough and make 6 small balls of the dough. You can make paratha from the leftover dough.
  8. Roll each dough ball into a small puri.
  9. Divide stuffing into 6 equal parts. Make a ball of it and place each ball in the center of the puri.
  10. Bring the edges of the puri together and join them at the center. So you will get dumplings like Structure. Excess dough can be pinched off and removed.
  11. Heat ghee in a tadka pan or in kadhai if you are preparing in bulk quantity and deep fry all the modak.
  12. Offer fried modak to Ganpati Bappa with love, faith and devotion.

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Categories
Modak My recipes

(403) Rice Mava Modak

Ingredients

  • ½ Rice flour.
  • ½  cup Condensed Milk.
  • ½ Milk.
  • 2 tbsp. Ghee.
  • 1 tsp. Cardamom powder.
  • Pinch of Saffron strands.

Method

  1. In a mixing bowl mix rice flour and cardamom powder.
  2. In this bowl add milk little by little and make it smooth and  lump free batter.
  3. Heat ghee in a nonstick pan and turn the flame slow and add batter in it.
  4. Stir continuously so that the  colour of the rice batter will not change .
  5. Within 3-4 minutes the rice batter  will cook and leave the pan.
  6. Add Condensed Milk and Saffron in it.Stir continuously till it thickens and leaves the pan.
  7. Make modak with the help of Modak mould.
  8. Offer Rice Mava Modak to Ganpati Bappa with love, faith and devotion.

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Categories
Home remedies My recipes

(402) Five steps for the daily face skin regime.      

1) Face scrub : Clean face with face scrub like idli batter or curd with rice flour for 2-3 minutes. Wash with water.               

2) Toner:  Apply home made  toner 2 times a day ½ cup water+½ tsp glycerine+ 3-5 drops of lemon juice. Mix thoroughly and store in a glass jar in the refrigerator.    

 3) Vit. C serum:   Apply home made serum twice a day after 5 minutes when toner is completely absorbed by facial skin.  2 vit.C tablets + 1 tbsp. glycerine + 1 vit. E capsule +1 tbsp. Aloe vera gel. Mix all ingredients thoroughly and store in a glass jar in the refrigerator.     

4)Under eye cream:  Apply home made under eye cream every 6 hrs. if possible.1 tsp. Aloe vera gel+ oil from Vit. E capsule. Mix thoroughly and store in a glass jar in the refrigerator.               

5) Moisturizer:   Apply at least two times any good  moisturizer.

      

            

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Categories
My recipes Sweets

(401) Condensed Milk

Ingredients

  • 2 cups of full fat milk.
  • ⅔ cup Sugar.

Method

  1. In a big nonstick pan starts boiling  milk and sugar.
  2. Stir continuously for  15 minutes on a fast flame.
  3. Turn the flame to slow and boil milk for 15 minutes.
  4. Check the thickness of milk by making a line with your finger on the spatula. 
  5. Hold the spatula upright position, if milk will not run downward which shows condensed milk consistency is perfect.
  6. Switch off the flame and keep stirring for 10 minutes or till milk cools completely otherwise cream will separate.
  7. Store home made condensed milk in a glass container for 15 days in the refrigerator and prepare your and your loved one’s favourite recipes from it.
Marking shows thickness of the milk

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Categories
Modak My recipes

(400) Kaju Anjeer Modak

Ingredients

  • 1 cup Cashew powder.( Kaju)
  • ½ cup Figs.(Anjeer)

Method

  1. Dry roast Cashews and grind it in pulse mode and keep aside.
  2. Wash Figs thoroughly 2-3 times  and roughly chop into small pieces.
  3. Grind the Figs and keep aside.
  4. In a mixing bowl mix both ingredients and knead into soft  dough like consistency.
  5. Taste  dough, if you want more sweet then add 1 spoon Date syrup and by adding  syrup if it become sticky then mix  2- 3 spoon  extra Cashew powder.
  6. Make Kaju Anjeer modak with the help of modak mould. Apply ghee on the mould to get proper shape and shine to the modak.
  7. Offer Kaju Anjeer modak with love, faith and devotion.

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