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.
Modak is described as a dumpling confectionery with sweet stuffing. According to Hindu beliefs, it is one of the favourite dishes of Lord Ganesha and is therefore used in prayers. Traditional modak shows sweet filling inside a modak consisting of freshly grated coconut and jaggery, while the outer soft shell is made from rice flour or wheat flour. But nowadays people prepare modak from the different ingredients and you will get many varieties out of it, which are not only flavourful but tasty also. I personally prepare 16 different types of modak.
In a big mixing bowl mix flour and oil thoroughly. and keep aside.
Wash and Grate bottle gourd and mix salt and sugar in it so that the colour of the bottle gourd remains as it is.
Wash, Peel and Grate Carrot and keep aside.
Wash, Peel and Grate Ginger and keep aside.
Mix all the ingredients with the Mix Millet Flour and knead soft dough so that you can easily pat it on tawa. To adjust the consistency with the help of water.
Keep aside for 30 minutes.
After 30 minutes knead the dough for 5 minutes and then adjust the consistency by adding water.
Heat nonstick tawa and apply oil on it.
Take a tennis ball size dough in your hand, make a round shape and then pat the dough to make round flat thabda.
Roast one side for 3- 4 minutes on a slow flame. Flip the side, cover it with a lid and cook it for 3-4 minutes or till it turns golden brown .
Apply desi ghee (optional) and serve hot with green chutney and curd. Serve it with love and smile.
In a thick bottom pan or kadhai add water, Oil, dry spices as well as all Green leaves and boil the water.
When the water starts boiling, turn the flame to slow and mix Jowar flour in boiling water. Mix thoroughly with the help of a spatula and close the lid.
After 5 minutes open the lid and stir continuously and then switch off the flame.
Serve Jowar Khichu with sesame oil and Methi masala ( Pickle masala) but serve with love and smile.
Wash rice 2-3 times thoroughly and soak it for 8 -10 hours.
Wash Udad dal 2-3 times and soak separately for 8-10 hours.
After 10 hours remove excess water of udad dal and grind it into a smooth paste.
Separate water from the soaked rice but please save this water in a separate bowl. Use this for smooth grinding, for adjusting consistency and you can also use soaked rice water as a final rinse of your hair and spray it on your face.
After grinding rice into a smooth paste, mix Dal and Rice paste as well as Salt and Sugar thoroughly and add water in the batter to get desired consistency.
Keep this batter in a warm dark place for fermentation ideally in the oven or microwave for 8-10 hours.
Use this batter for making Idli, Dosa, Utappa and Appe.
Wash 500 gms. raw Mango. Peel it and cut into small pieces.
For making raw Mango pulp into fine puree, mix it with Sugar and salt, make a smooth paste of it into a mixture grinder.
For better taste use less sour varieties of raw Mango.( eg. Totapuri)
Pour raw puree in a sauce pan and mix ripe mango pulp in it.
Heat it and boil it for 5 minutes. So that you can preserve it for at least 3 months.
While serving, take ¾ the quantity of pulp and ¼ quantity of ice cubes and blend it into a mixture grinder. Serve chilled Mango Mojito with love and smile.
Rajeshree Gandhi's Kitchen blog 