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.
Peel the potatoes and cut into halves and keep aside into the pan filled with water. so that potatoes won’t turn black.
Separates florets of Cauliflower and keep aside.
Roughly chop cabbage and keep aside.
Peel green peas and keep aside.
Roughly chop yellow bell peppers and keep aside
Chop one half of the red bell pepper and keep aside.
In a pressure cooker heat 1 cup of water with 1 tsp salt and add all above vegetables in it. Cook up to 3 whistles.
When pressure is released, open the lid. Strain water also known as vegetable stock keep aside for further cooking .
Mash all vegetables with the help of potato masher and keep aside.
Method for making paste.
Half red Bell Peppers, non spicy red peppers and Garlic pods grind into fine paste. Please remove the seeds from the peppers before grinding.
Method for making bhaji
Finely chopped onions.
Heat oil in a nonstick pan and saute onions till translucent.
Add the paste of peppers and garlic and saute till rawness of the paste turns aromatic.
Add salt, chilli powder, Pavbhaji masala and Aamchur powder. Saute for one more minute and add mixed mashed vegetables as well as vegetable stock.
Add 2 tbsp. of butter in it.
Close the lid and simmer for 3-4 minutes on slow flame.
Serve hot with butter roasted pav. Accompany with a piece of lemon, papad or potato chips or banana chips or as you wish but serve with love and smile.
1 tsp. Fenugreek (methi) powder or 1 cup Fenugreek leaves.l
Method
Grind Fenugreek seeds and Flax seeds into fine powder. Store in an air tight container. This we called FF Powder.
Strain the rest of the six dry powders with the help of cloth or with the help of a plastic net strainer.
In a mixing bowl mix all six powders and readymade aloe veera gel and store in an air tight container. This we called the Herbal Paste. This herbal paste can be stored up to 3-6 months in a cool dry place.
A night before, whenever you want to apply hair nourishing food in your hair, soak 1 tbsp. of FF powder in 3 tbsp. water. This we call it FF paste.
Next morning scrape gel from the fresh aloe veera and make a paste with hibiscus leaves and Fenugreek seeds powder. This we call green paste
Now in this green paste add the required quantity (1 cup herbal paste for shoulder length hair) of herbal paste and FF paste. All three things mix thoroughly in the mixture grinder and apply on your hair.
After an hour wash your hair with lukewarm water without using shampoo or soap.
At least apply once in a week in the morning after applying nourishing oil in the previous night.
Regular use of this nourishing gel improves your hair health..
Herbal mixture Green pastePaste of Methi powder+Hibiscus leaves+Aloe veeraNourishing gel = Green Paste + FF paste + 1 cup Herbal pasteNourishing gel applied on my hair .
250 gms. Gooseberry ( dried Amla pieces or fresh Amla.)
1 cup fresh Aloe veera gel( 5-6 whole Aloe leaves).
1 cup blanch Hibiscus leaves (25 – 30)
1 cup blanch Hibiscus flowers( preferably red).
Method
Soak overnight whole dried ingredients all three together in 1 ½ litre of water.
Next morning boil on a slow flame for 5 minutes so that all ingredients become tender.
Heat another pan with ½ litre of water. when water starts boiling add hibiscus leaves and flowers in boiling water. Stir once and immediately remove from the boiling water. Keep aside in cold water. Please don’t throw boiling water.
Scrape gel from the fresh aloe leaves.
In a mixture grinder blend all three together (blanched leaves , flowers and aloe gel).
Separate seeds from soap nuts and shikakai pods. Please don’t throw water.
In a mixture grinder crush all three ingredients ( Soap nuts, Shikakai pods and amla). Please don’t try to make a fine paste. Coarse paste is also fine.
Mix all crushed ingredients as well as its water (which we kept aside)in a big pan and boil for 5 minutes on a slow flame.
Strain with a nylon strainer or with muslin cloth and store in a plastic bottle.
Please make a small hole with a needle in a lid of the bottle for aeration because we are not mixing any preservatives in this shampoo so due to the fermentation process gas will form which creates pressure in the bottle.
Coconut Oil — Deeply moisturizes, prevents protein loss, and adds shine. Mustard Oil — Stimulates circulation, warms the scalp, and promotes thicker growth. Rosemary Oil — Boosts blood flow to hair follicles, may help reduce dandruff and premature greying. Curry Leaves — Rich in antioxidants and amino acids that strengthen roots and prevent hair thinning. Amla — A powerhouse of Vitamin C, helps reduce hair fall, premature greying, and improves shine. Fenugreek Seeds — Conditions the scalp, controls dandruff, and strengthens hair shafts. Kalonji Seeds — Also known as black seed, they nourish follicles and help reduce hair fall. Camphor — Cools the scalp, improves circulation, and soothes itching and dandruff.
Ingredients
500 ml. Coconut oil.
200 ml. Mustard oil.
5 ml. Rosemary oil.
2 cup Curry leaves.
5 pcs. Gooseberry.
2 tbsp. Fenugreek.
2 tbsp. Kalonji.
2 tbsp. Camphor tablets.
Method
Wash Curry leaves,spread on the kitchen towel and dry under the fan for 10 minutes.
Wash Amla and cut it into small pieces and keep aside.
In an iron kadhai mix coconut oil and mustard oil. Heat it on a slow flame.
Add Fenugreek seeds and kalonji in oil. Give one stir and add curry leaves. After one minute add pieces of Amla in hot oil. Stir continuously.
Boil oil for 5 minutes on slow flame and then switch off the flame.
Now add Camphor tablets. Stir to dissolve the tablets. Keep aside to cool.
After cooling completely strain the oil with a strainer and mix Rosemary oil in it. Store in a glass jar and keep it in dry place.
Take the required amount of oil in a small bowl and warm it gently (lukewarm, not hot).
Apply oil in the scalp with the help of finger tips. Massage the scalp with finger tips for 10 minutes
For best results, leave the oil on for at least 1–2 hours or overnight.
Wash with home made herbal shampoo for good results.
N.B. : While making herbal hair oil , heat oil always on a slow flame and stir continuously.
Rajeshree Gandhi's Kitchen blog 