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
Health Drinks

(357) Holy Basil Tea

Tulsi Tea

Holy Basil (Tulsi) is considered as adoptogenic herb meaning it helps the body to adapt and thrive under various physical, mental and emotional stressors

Active components of basil are Eugenol, Ursolic acid and Rosemarinic acid which helps as follows.

  • It soothes stress and tension.
  • It uplifts the mind and mood.
  • It supports the immune system.
  • It promotes detoxification.

Ingredients

  • 4-5 Basil twigs.
  • 2 cups water.

Method

  1. Heat water in a sauce pan and add Basil twigs in it.
  2. Boil for 10 minutes on a slow flame.
  3. Strain and serve hot with love and smile. If you wish to enhance the taste you can add little honey and a few drops of lemon juice.

List of my other recipes.

List of my other recipes.

Categories
Health Drinks

(356) Cinnamon Tea

Drinking Cinnamon ( Dalchini, Tj) water acts as an internal shower, helping to flush out toxins which we breath and ingest everyday.

Bioactive components in it are Eugenol, Cinnamaldehyde and Cinnamic acid which helps as follows

  • It promotes heart health.
  • Aids digestion.
  • Boost immunity.
  • Helps to regulate blood sugar
  • Reduce PCOS symptoms.
  • Improve fertility.
  • Regulate period cycle .

Ingredients

  • 2 cups water.
  • ¼ tsp. Cinnamon powder
  • 8-10 Holy Basil leaves.

Method

  1. In a sauce pan add 2 cups of water.
  2. Add Cinnamon powder and Holy basil leaves.
  3. Boil for 10 minutes on a slow flame.
  4. Strain and serve hot with love and smile. You can add honey and a few drops of lemon juice to enhance the taste.

List of my other recipes

Categories
liquid diet

(355) Oats Raab (Gruel) 

Ingredients

  • 1 cup Water.
  • 1 tsp. Oats flour.
  • ¼ tsp. Cumin seeds (Jeera)
  • 1 pod Garlic.
  • ½ inch size piece of Ginger.
  • ¼ tsp. Turmeric powder.
  • ¼ tsp. Salt.
  • 1 tsp. Desi Ghee.

Method

  1. Heat Ghee in a thick bottom pan.
  2. Add Cumin seeds and wait for a crackling sound.
  3. Add crushed Garlic and grated Ginger  in it. Give a quick stir and add Oats flour in it.
  4. When the flour turns aromatic add Turmeric powder and then add water in it.
  5. Add salt and boil for 2 minutes.
  6. Serve hot with love and smile.
Categories
liquid diet

(354) Jowar Raab

Ingredients

  • 2 cup water.
  • 2  tbsp. Jowar flour.
  • 2 tbsp. Deshi Ghee.
  • ½ tsp. Carum seeds.
  • 2-3 pieces of Cinnamon.
  • 2-3 Cloves clove.
  • 1 tsp. Sunth powder..
  • 1 tsp. Ganthoda powder.
  • 2 tbsp. Jaggery.

Method

  1. Heat ghee in a thick bottom pan.
  2. Add Carum seeds and wait for a crackling sound. Add Cinnamon, Cloves , Sunth powder and Ganthoda pd.. Give a quick stir and add Jowarñn flour. Saute till aromatic and then add water in it.
  3. When water starts boiling add jaggery  and boil for 2 minutes.
  4. Serve hot with love and smile.
Categories
liquid diet

(353) Ragi Raab (Gruel)

Ingredients

Method

  1. Heat Ghee in a thick bottom pan.
  2. Add Carum seeds and wait for a cracking sound. Add Clove and Cinnamon.
  3. Add Raagi flour and saute till it turns aromatic. Now add Ginger and long pepper powder. Stir continuously and add water.
  4. When water starts boiling add jaggery powder. Boil for 2 minutes. Stir continuously.
  5. Serve hot with love and smile.

                List Of My Recipes

Categories
liquid diet

(352) Wheat Raab (Gruel)

Ingredients

  • 1 cup water.
  • 1 tsp. wheat flour.
  • 1½ tsp. Desi ghee.
  • ¼ tsp. Carom (Ajmo) seeds.
  • ¼ tsp. Gunder ( Dry edible gum)
  • 2 tsp. Ginger powder.
  • 2 tsp. Jaggery powder.

Method

  1. Heat 1 tsp. Ghee in a thick bottom pan.
  2. Add Gunder in it and fry gunder on a slow flame and keep aside and switch off the flame.
  3. Crush fried gunder with the help of pastel and keep aside.
  4. Again heat the remaining ½ spoon of ghee in the same pan.
  5. Add carom seeds and wait for a cracking sound. Add wheat flour and saute till it turns aromatic. Now add Ginger powder and crushed Gunder, give a quick stir and add water.
  6. Heat till water boils. Stir continuously.
  7. Add jaggery powder and boil for 2 minutes.
  8. Serve hot with love and smile.
Categories
Healthy food

(351) Rasawali Lal chori with Onions.

Ingredients

  • ½ cup Red chori.
  • 3 Onions.
  • 1 tsp. Salt.
  • 2 Garlic cloves(optional)
  • 1 inch size Ginger piece.
  • 2 Green chillies.
  • 1 tsp Red chilli powder.
  • 1 tsp. Dhana Jeera powder.
  • ½ tsp. Turmeric powder.
  • 3- 4 Kokum.
  • Tempering ingredients
  • 2 tbsp. Oil, Mustard seeds, Asafoetida powder,6-7 Curry leaves, 2 tbsp. finely chopped Coriander leaves.

Method

  1. Wash lal chori 2 times, after adding 1 glass of water and salt, cook Chori up to 3 whistles in the pressure cooker.
  2. Simultaneously chop Onions and keep aside.
  3. If you are adding Garlic , then crush or grate Garlic pods and keep aside.
  4. Grate Ginger and chop chillies and keep aside.
  5. Heat oil in a tempering pan. Add Mustard seeds and wait for a cracking sound. Now add Asafoetida powder, curry leaves and then onion. Cook till translucent.
  6. Add Ginger, chillies and Garlic at this moment. Give a quick stir and add dry masala in it.
  7. Pour this tempering in cooked chori.
  8. Boil red chori after adding
Categories
Chats

(350) Pani Pakodi

Ingredients

  • 1 cup Green split Moong dal.
  • ½ cup Udad dal.
  • 2 green chillies.
  • ½ inch size piece of Ginger.
  • 1 tsp. Salt.
  • 1 tsp. Eno fruit salt.
  • 1 lit. Phudina Pani
  • ½ cup Red sweet chutney
  • ½ cup Bundi. ,

Method

  1. Wash and soak both dals together for 8-10 hours.
  2. In a mixture grinder add both dals, Chillies and Ginger.
  3. Make a fine paste after adding salt. Please do not add extra water while grinding.
  4. Transfer the batter in a bowl and stir continuously and vigorously for 2-3 minutes. You can mark the colour difference due to aeration and the batter becomes fluffy also.
  5. Add Eno on the batter and activate it by adding 1 spoon of water on it. Mix smoothly and thoroughly.
  6. Heat the appe pan and brush each cavity with oil.
  7. Close the lid and cook Moong dal pakodi for  2-3 minutes under slow flame.
  8. Flip all the pakodi and again cook for 2-3 minutes. Pierce each pakodi with a knife. If the knife comes out clean, it means Pakodi are cooked.
  9. Mix  red sweet chutney and Phudina pani  in a bowl.
  10. Add all cooked pakodi in the Phudina pani and keep aside for 4-5 hours in the refrigerator.
  11. Serving suggession:
  12. Garnish chilled pani pakodi with Bundi and serve with love and smile.
  13. If you wish you can sprinkle finely chopped onion and coriander along with bundi.
Categories
Chats

(349)Phudina pani

Ingredients

  • 2 bunches of  Mint leaves (Phudina).
  • 2 Green chillies.(optional)
  • ½ inch size piece of Ginger.
  • ½ cup chopped Coriander leaves.
  • 2 tbsp. Dry mango powder ( Aamchur). OR  4 pieces of green mango (each of 2 inch size). OR 2 inch size ball of tamarind OR 3 tbsp. lemon juice. I prefer green mango.
  • 1 tsp. Rock salt.
  • 1 tsp. Salt.

Method

  1. Pluck only leaves from the Phudina twigs because stalks are bitter in taste.
  2. Wash the leaves thoroughly, drain the water and make a fine paste with remaining ingredients and 3-4 ice cubes. (Always add ice cubes instead of water while making green chutney or green pesto. Due to this colour of the chutney or pesto remains intact. And for locking the aroma add 2 tbsp. of olive oil while bottling the chutney or pesto).
  3. Add 3 litres of water in the above phudina paste.
  4. Taste it and adjust the taste accordingly and your phudina pani is ready to serve.
Phudina Pani
Categories
Protein rich food

(348)Palakh Paneer Sandwich Uttapam

High protein Uttapam

Ingredients

  • ¼ cup Chana dal.
  • ¼ cup Masur dal.
  • ¼ cup Moong dal.
  • ¼ cup Udad dal.
  • ½ cup Jada poha.
  • ½ tsp. Fenugreek seeds.
  • 2 Green chillies.
  • ½ inch Ginger piece.
  • 2 tsp. Salt.
  • 1 tsp. Red chilli powder.
  • ½ tsp. Turmeric powder.
  • ¼ tsp. Asafoetida powder.
  • 1 cup chopped Spinach( Palak).
  • ½ cup chopped Coriander leaves.
  • For making sandwiches:
  • Green chutney.
  • Grated paneer.

Method

  1. Wash and Soak all dals and Fenugreek seeds together for 8-10 hours.
  2. Soak separately poha for 30 minutes.
  3. After 10 hours,  add poha, ginger and chillies in dal and make a fine paste of it.
  4. Either keep aside a batter for fermentation or you can use it immediately.
  5. Add all spices, chopped spinach and coriander in the batter. Mix thoroughly.
  6. Heat non stick dosa tawa.
  7. Spread 4 equal size uttapam on dosa tawa with the help of ladle. (2 tbsp. batter in each ladle.)
  8. Cook uttapam both the sides.
  9. Serving techniques.
  10. Apply green chutney on the back side of one uttapam, grate panner on it and cover it with second uttapam .(If you wish you can arrange Cucumber and Tomato slices in it.)
  11. Serve with love and smile.