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

(382) Wheat Porridge.

Daliya ni Kheer

Ingredients

  • 1 litre full fat milk.
  • ¼ cup Wheat daliya.
  • ¼ cup Sugar.
  • ⅛ tsp. Cardamom powder.
  • 1 tsp. Ghee.
  • 10-12 Resins (Kismis)

Method

  1. Heat ghee in nonstick kadai. Roast Wheat daliya in a slow flame till it turns golden brown.
  2. Add Resins and roast it. Transfer roasted daliya in another vessel and pressure cook up to 3 whistles.
  3. Simultaneously heat milk and keep aside.
  4. When pressure releases transfer cooked daliya in nonstick kadai and add warm milk in it.
  5. Boil daliya milk in a slow flame. Stir continuously. Boil till required consistency and add Sugar and Cardamom powder.
  6. Mix thoroughly and switch off the flame.
  7. Serve Daliya Kheer either hot or chilled but serve it with love and smile.
Categories
My recipes

(381) Mix Dryfruits Milk

Ingredients

  • 400 ml. full fat milk
  • 6  Dry Figs.
  • 6 Almonds.
  • 6 Cashew Nuts.
  • 6 Pistachios.
  • 3 Apricots
  • 1 tbsp. Sugar ( optional).

Method

  1. Heat milk into a thick bottom sauce pan.
  2. Simultaneously chop all dry fruits into small pieces.
  3. Mix all Dryfruits and Sugar in the milk and again boil for 5 minutes. Stir occasionally.
  4. Switch Off the flame and serve milk either hot or chilled  but serve it with love and smile.
Categories
Healthy food

(380) Puffed Amaranth Porridge

Rajgira Dhani ni kheer

Ingredients

  • 1 lit. full fat milk.
  • 1 cup puffed Amaranth.
  • ¼ cup Sugar.
  • 4  tbsp. Choco protein powder.

Method

  1. In a thick bottom sauce pan boil milk for 10 minutes.
  2. Add puff of Amaranth and again boil till your desired consistency on slow flame.
  3. Now add sugar and Choco protein powder and mix it thoroughly.
  4. Boil it for 1 minute and switch off the flame.
  5. Serve it hot or chilled but serve with love and smile.
Categories
Semi Liquid Diet

(379) Rice Porridge( Kheer)

Bhat ni kheer

Ingredients

  • 1 liter Milk.
  • ¼ cup Basmati rice.
  • 8-10 Almonds.
  • ⅛ tsp. Cardamom powder.
  • ¼ cup Sugar.

Method

  1. Wash rice 3 times and add ¾ cup water and cook it in the pressure cooker upto 2 whistles.
  2. Once pressure releases, open the lid and keep aside cooked rice.
  3. Now in thick bottom sauce pan boil milk for 10 minutes on slow flame.
  4. After 10 minutes add cooked rice and again boil for 10 more minutes on slow flame. Stir occasionally with very light handed otherwise cooked rice will be break down.
  5. Now add sugar, Almond flakes and cardamom powder in it and mix it.
  6. If  you will get your desired consistency of porridge then turn off the flame otherwise boil till you will get your consistency.
  7. Serve hot or chilled but serve with love and smile.
Categories
Healthy food

(378) Tapioca Porridge

Sabudana ni Kheer

Ingredients

  • 1 litre full fat milk.
  • ¼ cup Tapioca(Sabudana)
  • ⅓ cup Sugar.
  • ⅛ tsp. Cardamom powder.
  • Pinch of Saffron.
  • 6 pieces of each Almonds Cashews and Pistachios.

Method

  1. In a thick sauce pan boil milk and Sabudana together.
  2. Simultaneously grate dryfruits and keep aside.
  3. Crush and blend a few Saffron strands with a few drops of milk in the motor and pastel and keep aside.
  4. Simultaneously stir the milk so that sabudana or milk could not stick to the bottom of the pan.
  5. When each grain of sabudana turns transperant, it means sabudana is properly cooked.
  6. If you wants thick porridge then continue boiling milk at fast flame  and stir continuously till your desired consistency.
  7. Add sugar, dryfruits and saffron milk and mix thoroughly.
  8. Switch off the flame and serve hot or chilled but serve it with love and smile.
Cooked sabudana
Sabudana Kheer
Categories
Healthy food

(377) Morning Delight

Ingredients

Method

  1. Either buy pop of Amaranth (Rajgira dhani) from the grocery store or make at home with the help of Amaranths grains.
  2. Mix all the ingredients and enjoy every morning as well as during your religious fasting.
  3. Amaranth is known as super food due to its nutritive value.
  4. Amaranth are high in fibre, gluten free and protein power house.
  5. One cup of cooked Amaranth provides 9 g.of proteins and 5.17 mg. of iron.
Amaranth grains
Roasted puffed Amaranth
Categories
Healthy food

(376)Roasted puffed Amaranth

Rajgira Dhani

Ingredients

  • Amaranth grains
  • Heavy bottom kadhai.
  • Rolling pin or long handle spatula or thick cloth.

Method

  1. Heat heavy bottom kadhai.
  2. Add 1 tbsp of Amaranth grains in hot kadhai and stir vigorously so that grains will not burn.
  3. And you will see the grains of Amaranth puffed immediately. The whole process is done under a fast  flame.
  4. As soon as all grains are puffed, transfer to the plate.(Ideally transfer to the sieve,not in the plate because the meshed bottom of the sieve doesn’t allow water vapour to settle on its bottom.).
  5. Store puffed Amaranth in an air tight container up to 3 months.
Rajgira Dhani

Categories
Healthy food

(375)Moongdal + Rice Soup

Dal and rice liquid

Ingredients

  • ⅛ cup cooked Moong Dal ( you can also use Tur dal or Masoor dal)
  • ⅛ cup cooked Rice.
  • 250 ml. Water.
  • 1 tsp. Salt.
  • 1 tsp. Lemon juice.
  • 1 tsp. finely chopped Coriander leaves.
  • Tempering Ingredients
  • 1 tsp. Ghee.
  • ½ tsp. Cumin seeds.
  • ⅒ tsp. Asafoetida powder.
  • 1 Garlic clove paste.( optional).
  • 1 inch Ginger piece paste
  • 8-10 Curry leaves.

Method

  1. In a mixture grinder add cooked moong dal and rice and make a fine paste.
  2. Add the required quantity of water and make a soup consistency.
  3. Heat ghee in a tadka pan. Add cumin seeds. wait for a crackling sound. Add Asafoetida powder, Curry leaves and Ginger Garlic paste and pour into the rice dal liquid.
  4. Boil for two minutes. Now sprinkle coriander leaves and lemon juice. Serve hot with love and smile.
Categories
Healthy food

(374) Kolu Sharagva no soup

Pumpkin and Drumstick soup

Ingredients

  • 1 cup Pumpkin pieces.
  • 2 whole drumsticks cut into small pieces.
  • 350 ml. water.
  • 1 tsp. Salt.
  • ½ tsp Black pepper powder.
  • 1 tsp. finely chopped Coriander leaves.
  • Tempering Ingredients
  • 1 tsp. Ghee.
  • ½ tsp. Cumin seeds.
  • 1 Garlic clove.

Method

  1. Wash and peel the Pumpkin and cut it into small dice.
  2. Wash and cut Drumsticks into finger size pieces.
  3. Pressure cook both up to 2 whistles.
  4. When the pressure is released, open the lid and blend it into smooth paste.
  5. Add the water in the paste and boil it for 5 minutes after adding salt, black pepper powder and tadka.
  6. Garlic paste is optional if you like it then add. It will enhance the flavour of the soup.
  7. Sprinkle the coriander leaves and serve it hot with love and smile.
Categories
Healthy food

(373) Beetroot Carrot Soup

2 persons

Ingredients

  • One medium size Beetroot.
  • one medium size Carrot
  • ½ Onion (optional)
  • 1 tsp Salt.
  • ½ tsp Black pepper powder.
  • Tempering Ingredients
  • 1 tsp. Ghee.
  • ¼ tsp. Cumin seeds
  • 2 Cloves.

Method

  1. Peel and wash the Carrot , Beetroot and Onion ( if you are using).
  2. Pressure cook up to 2 whistles.
  3. When pressure is released, open the lid and blend into smooth paste.
  4. Strain the paste and add 300 ml. water to it. Boil for 5 minutes.
  5. Add salt, pepper and tadka in it.
  6. Serve hot with love and smile.
Boiled Beetroot and carrot
Beetroot Carrot Soup