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
Healthy drinks My recipes

(416) Rice Sevai Kheer

Sevai is nothing but rice vermicelli. It is used in the preparation of Savory as well as sweet dishes.

Ingredients

  • 2 cups Milk.
  • ¼ cup Rice Sevai.
  • 2 tbsp. Sugar.
  • ¼ tsp. Cardamom powder.
  • Pinch of Saffron.
  • 2 pcs. each Almonds, Cashews and Pistachio.

Method

  1. Boil ½ cup water and add in the bowl of rice sevai. Just enough  so it can soak properly not more than that , close the lid and keep aside.
  2. Heat the milk in a nonstick pan and when it starts boiling, add soaked sevai in it.
  3. Reduce the milk to half of the quantity.
  4. Add sugar, levigated saffron, cardamom powder and finely chopped mixed dryfruits.
  5. Boil for 1 minute and switch off the flame.
  6. Offer Rice Sevai Kheer to the Lord with love, faith and devotion.
soaked Rice Sevai

                List Of My Recipes

Categories
Healthy drinks My recipes

(415) Cornflakes ni Kheer

Ingredients

  • 1 cup Milk.
  • ¼ cup Cornflakes.
  • 1 tbsp. Sugar.
  • 1 tbsp. chopped dryfruits (optional)
  • ¼ tsp. Cardamom powder.

Method

  1. Heat milk in a nonstick pan.
  2. Boil milk for 10 minutes on a slow flame.
  3. Add sugar and cardamom powder and again boil it for 1 minute.
  4. Add cornflakes and switch off the flame.
  5. Offer Cornflakes Kheer to the Lord with love, faith and devotion.

                       List Of My Recipes

Categories
Healthy drinks My recipes

(414) Gajar ni Kheer

Ingredients

  • ½ cup grated Carrots.
  • 2 cups Milk.
  • 2 tbsp. Sugar.
  • ¼ tsp. Cardamom powder.

Method

  1. Wash, peel and grate Carrot.
  2. Heat steel kadhai and add grated carrots in it.
  3. Dry saute for 30-40 seconds and add milk in it.
  4. Boil milk for 12-15 minutes and  then add Sugar and Cardamom powder in it.
  5. A boil for one more minute and then switch off the flame.
  6. Offer Gajar ni kheer to the Lord with love faith and devotion.

                   List Of My Recipes.

Categories
Healthy drinks My recipes

(413) Daliya ni kheer

Daliya is nothing but broken wheat grains. It  is made by milling whole raw wheat grains coarsely, which makes this food rich in fibre.

Ingredients

  • 1 cup Milk.
  • ¼ cup Daliya fada
  • 1 tbsp. Ghee.
  • 1 tbsp. Sugar.
  • ¼ tsp. Cardamom powder.

Method

  1. Heat ghee in a nonstick pan.
  2. Roast Dalya on a slow flame till golden brown. Switch off the flame.
  3. Prepare the pressure cooker by adding 3 times the water of the  daliya and mix the roasted daliya in it. Pressure cook up to 3 whistles.
  4. When pressure is released, open the lid and transfer cooked daliya again in a frying pan and mix with the milk. Boil the milk for 5 minutes. Stir continuously and after 5 minutes add sugar and Cardamom powder. Boil for one more  minute and switch off the flame.
  5. Offer Daliya Kheer to the Lord with love, faith and devotion.

                    List Of My Recipes.

Categories
Healthy drinks My recipes

(412) Vermicelli Kheer

Vermicelli is nothing but fine strands (sev)  of wheat made either from semolina -suji or from wheat fine flour. It is used in preparation of Savory as well as sweet dishes.

Ingredients

  • 2 cup Milk.
  • ¼ cup Vermicelli.
  • 2 tbsp. Sugar.
  • 1 tbsp. Ghee.
  • ¼ tsp. Cardamom powder.
  • Pinch of Saffron.

Method

  1. Heat ghee in a nonstick pan.
  2. Gently break vermicelli into small pieces and roast it on a slow flame till it turns golden brown.
  3. Transfer roasted vermicelli in a plate.
  4. Heat the same pan and add Milk in it.
  5. When the milk starts boiling, add roasted vermicelli and boil milk for 5 minutes.
  6. After 5 minutes add  sugar, Cardamom powder and levigated saffron and again boil for 1 more minute and switch off the flame.
  7. Offer Vermicelli Kheer to the Load with love faith and devotion.

                    List Of My Recipes

Categories
Healthy drinks My recipes

(411) Nariyal ni Kheer

Ingredients

  • 1 cup Milk.
  • ¼ cup fresh grated coconut or 6 to 7   Coconut cubes
  • 1 tbsp Sugar.
  • ¼ tsp. Cardamom powder.
  • Pinch of Saffron.

Method.

  1. Either grate fresh coconut with fine grater or grind it into a mixture grinder and keep aside.
  2. In a nonstick pan before heating milk always  add 2 tbsp. water and roll over the water to wet the pan so that micro particles of the milk will not stick into the micro roughness of the vessel.
  3. When milk starts boiling , mix coconut in it. Stir continuously and boil it for 5 minutes.
  4. After 5 minutes add sugar, Cardamom powder and levigated saffron.
  5. Mix well and switch off the flame.
  6. Offer to Lord with love, faith and devotion.

              List Of My Recipes

Categories
My recipes

(409) Jowar Sev

Ingredients

  • ¾ cup Sorghum flour. (Jowar).
  • 2  tsp Black pepper powder.
  • 1 tsp. Cumin powder.
  • ½ tsp. Salt.
  • ½ tsp. Turmeric powder.
  • ⅛ tsp. Asafoetida powder.
  • 1 tsp. oil for making dough smooth
  • Oil for frying.

Method

  1. Sieve flour with all dry spices together.
  2. Knead soft dough and apply oil on dough and again knead for 1-2 minutes to get smooth and shiny dough .
  3. Heat oil in  kadhai. Apply oil on the inner surface of the sev press machine.
  4. Fill the sev press machine with the dough. 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..
  5. Repeat the process till the dough lasts..
  6. Enjoy Jowar sev same as besan sev in Bhelpuri, Sevpuri, Sevbhaji and many more options.

                List Of My Recipes

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.

                List Of My Recipes.

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.

               List Of My Recipes

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.

          List Of My Recipes