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
Quick Cooking Tips

(294)Spice Mix for stuffed Vegetables.

Besanwalo Sambhar Masala

Ingredients

  1. 1 cup Gram dal flour (Besan).
  2. ½ cup Coriander leaves.
  3. ¼ cup Peanuts.
  4. ¼ cup Sugar.
  5. ¼ cup Coriander Cumin powder.
  6. ⅛ cup White sesame seeds.
  7. 3 tbsp. Oil.
  8. 1 tbsp. Amchur powder.
  9. 1 tbsp. Red chilli powder.
  10. 1 ½ tsp. Salt.
  11. ⅛ tsp. Asafoetida powder.
  12. ½ tsp. Turmeric powder.

Method

  1. Heat oil in a nonstick pan, add Asafoetida powder and Turmeric powder. Stir once and add Besan.
  2. Roast besan on slow flame till it turns aromatic. Switch off the flame and keep aside to cool.
  3. Dry roast peanuts. Keep aside to cool down.
  4. In a mixture jar grind peanuts with its skin and sugar in pulse mode so that oil will not release from peanuts. Grind it in a slightly coarse powder.
  5. Mix peanut sugar powder and remaining all other ingredients except Coriander leaves with besan.
  6. This spices mixed powder you can store it for 1 month in the refrigerator.
  7. When you want to use this spice mix powder, mix Coriander leaves with it and use it for stuffing the vegetables.

List of my other recipes

Categories
Dessert

(293)Almond Malai Kulfi

Badampak nu ice cream

Ingredients

  • 2 litres of whole milk.
  • 1 ½ cup or 250 gms.Badam pak( Almond barfi -prasad of Shreenathji temple)

Method

  1. Boil milk in a nonstick pan .Stir continuously for the first 10 minutes on fast flame and then boil it on slow flame.
  2. Stir occasionally and also scrape the stuck dried cream from the sides of vessel( see video).
  3. Simultaneously crumple Badam pak and keep aside.
  4. Reduce the milk to its half and switch off the flame.
  5. Now add Badam pak and stir continuously for 5 minutes so that the temperature of the boiled milk goes down.
  6. With the help of a hand blender blend the milk with badam pak.
  7. Once milk cools completely , pour it in ice cream moulds.
  8. Freeze these moulds for 6-7 hours.
  9. After 7 hours remove the moulds of ice cream from the freezer and defrost the ice cream cubes.
  10. Churn the defrosted ice-cream liquid in the mixture grinder and again fill the moulds and refrigerate for 8-10 hours.
  11. Serve Almond malai kulfi with love and smile.

List of my other recipes.

Categories
Steamed food

(292)Watermelon Rind Muthiya

Kalinger ni chhal na muthiya

Ingredients

  • 1 ½ cup grated watermelon rind.
  • 1 ½ cup coarse Wheat flour.
  • 3 tbsp. Oil1
  • 2 tbsp. White Sesame seeds.
  • 2 tbsp. Sugar.
  • 1 tbsp. Dry Mango powder
  • 1 tbsp. Salt.
  • 1 tbsp. Red chilli powder.
  • ½ tbsp. Coriander seeds coarse powder.
  • ½ tsp. Ginger chilli paste.( optional)
  • ¼ tsp. Turmeric powder.
  • ⅛ tsp. Asafoetida powder.
  • ¼ cup finely chopped Coriander leaves ( optional)

Tempering Ingredients

  • 6 tbsp. Oil.
  • 1 tsp. Mustard Seeds
  • 1 tsp. White Sesame seeds.
  • 10-12 Curry leaves.
  • ¼ cup finely chopped Coriander leaves.
  • 2-3 Green chilli slices.( optional)

Method

  1. Peel the green layer from the watermelon rind and discard it.
  2. Grate the white watermelon rind and keep aside.
  3. In a big mixing bowl marinate grated watermelon with all dry spices and keep aside for 5 minutes.
  4. In another bowl mix Wheat flour with oil and confirm the moin ( if flour holds the shape of the fist, it means oil is perfect in flour).
  5. Mix wheat flour with marinated rind thoroughly and start making muthiya with the help of your two palms .
  6. Grease colander and place muthiya in it.
  7. Steam cook up to 4 whistles or if you are cooking in Dhokla pan then for 30 minutes on medium flame.
  8. Once pressure is released open the lid of the cooker, take out the colander and keep aside for 10 minutes to cool down.
  9. After 10 minutes cut muthiya into slices and keep aside.
  10. Heat oil in a nonstick pan for tempering.
  11. Add Mustard seeds, wait for a crackling sound and add curry leaves, green chilli slices, sesame seeds and coriander leaves. Give a quick stir and add muthiya in this.
  12. Please do not stir muthiya with the help of a spatula but toss the pan for stirring.
  13. Saute on medium flame till muthiya will light golden brown colour and slightly crispy.
  14. Serve hot with green chutney or sauce or sweet chutney or as you wish but serve with love and smile.

List of my other recipes.

Categories
snacks

(291)Ragi Kurmura

Ingredients

  • 250 gms. Ragi Kurmura.
  • 4 tbsp. Oil.
  • ⅛ tsp. Asafoetida powder.
  • 1 tsp. Salt.
  • 2 tsp. Red chilli powder.
  • 1 tsp. Amchur powder.

Method

  1. Sieve and clean the Ragi Kurmura and keep aside.
  2. Heat a nonstick pan .
  3. Dry roast kurmura on a slow flame till kurmura turns crispy.
  4. Check a single piece of kurmura by pressing in between finger and thumb. If it breaks and forms powder it means kurmura are properly roasted. Keep aside.
  5. Now heat oil in a non-stick pan. Turn the flame slow and add Asafoetida powder,stir once and add salt and red chilli powder. Quickly mix it with hot oil and then add kurmura in it. Mix thoroughly and switch off the flame.
  6. Now add Amchur powder and again mix thoroughly. Store in an air tight container.
  7. Serve with sev, Sweet chutney, Green chutney, Garlic chutney, Onion, Tomato or as you wish.

List of my other recipes.

Categories
salads

(286)Kakdi Gajar ni Salad

Cucumber and Carrot Salad

Ingredients

  • Carrots ( Gajar).
  • Cucumber ( Kakdi).
  • 2 tbsp.Pomegranate seeds.
  • 1 tsp. finely chopped Coriander( optional)
  • Salt.
  • Black pepper powder.
  • ½ tsp. Lemon juice.

Method

  1. Wash, Peel and cut carrot as well as Cucumber into thin slices.
  2. Arrange in a plate .
  3. Sprinkle salt and black pepper powder over it. Drizzle Lemon juice and garnish with pomegranate seeds and coriander leaves ( optional).
  4. Serve with Roti or Bhakhri or Paratha or Bajra Roti or Jower Roti or khakhra or as you wish but serve with love and smile.

List of my other recipes.

Categories
snacks

(285)Wheat Kurmura

Ingredients

  • 250 gms. wheat Puff (Kurmura).
  • 3 tbsp. oil.
  • ⅛ tsp. Asafoetida powder.
  • ½ tsp. Salt
  • 2 tsp. Red chilli powder.
  • 1 tsp. Mango Powder (Amchur powder).

Method

  1. Sieve and clean the kurmura. Dry roast Wheat Kurmura on slow flame and keep aside
  2. Heat oil in a nonstick pan. Add Asafoetida powder in it. Stir and add salt and Red chilli powder. Mix thoroughly and switch off the flame.
  3. Add Amchur powder and again mix thoroughly and keep aside for 5 minutes.
  4. Store in an air tight container.
  5. Serve with Ragi Kurmura, Sev, Sweet chutney, Green chutney, Garlic chutney, Onion and Tomato pieces and make a bhel or as you wish but serve with love and smile.

List of my other recipes.

Categories
salads

(284)Tameta ni Slices

Tomato Salad

Ingredients

  • 2-3 Tomatoes.(Tameta)
  • 1 tbsp. Coriander leaves.
  • ¼ tsp. Lemon juice.
  • Salt and pepper powder.

Method

  1. Wash and wipe Tomatoes.
  2. Cut into thin slices and mix with lemon juice.
  3. Arranged in a dish.
  4. Sprinkle Salt, Pepper powder and Coriander leaves.
  5. Serve with Roti, Khakhra, Bread, Bajra roti, Jowar Roti, Bhakhri, Paratha or as you wish but serve with love and smile.

List of my other recipes.

Categories
Healthy food

(288)Gajar ni Salad

Carrots Salad

Ingredients

  • Carrots (Gajar)
  • 1 tbsp Pomegranate seeds.
  • 1 tbsp.finely chopped Coriander leaves ( optional).
  • Chat Masala

Method

  1. Wash and peel carrots. Cut into thin slices and keep aside.
  2. Remove seeds from the Pomegranate and keep aside.
  3. Arrange carrot slices on the salad plate and sprinkle Pomegranate seeds and chat masala over it.
  4. Serve with Roti or Bhakhri, Paratha, Bajra roti, Ragi roti, Jowar Roti or as you wish but serve with Love and Smile

List of my other recipes.

Categories
vegetables

(283)Ringan Bateta ni chips

Eggplant ( Brinjal) and Potatoes

Ingredients

  • 250 gms. long black variety Brinjal. ( Ringan)
  • 250 gms. Potatoes ( Bateta)
  • Oil for frying.
  • 2 tbsp. Coriander Cumin powder.
  • 2 tbsp. Red chilli powder.
  • ½ tsp. Turmeric powder.
  • 1 tsp. Sugar powder.
  • ½ tsp. Salt.
  • ½ tsp. Chat masala.
  • 2 tsp. White sesame seeds.
  • 2 Coconut cubes.
  • 2 tbsp. finely chopped Coriander leaves.

Method

  1. Wash Brinjals and potatoes.
  2. Cut into 2-3 inches wedges and keep aside.
  3. Heat oil in iron kadhai..
  4. Deep fry both the chips and keep aside.
  5. In one mixing bowl mix all the spices as well as Coriander leaves and defrosted coconut cubes..
  6. Sprinkle this spice mix immediately after the frying so that all spices stick evenly with hot vegetables.
  7. Serve hot with Roti, Bhakhri, Paratha, Bajri roti, Ragi Roti, Jowar roti or as you desire.
Categories
salads

(287)Kanda Tameta ni salad

Onions and Tomatoes Salad

Ingredients

  • Spring Onion or Onions ( kanda)
  • Tomatoes ( Tameta)
  • 1 tbsp. finely chopped Coriander leaves.
  • Salt.
  • Black pepper powder.
  • ½ tsp. Lemon juice.

Method

  1. Wash Spring Onion and Tomatoes.
  2. Chopped leaves of the spring onion and keep aside.
  3. Peel Bulb part of the spring onion and cut into thin slices and keep aside.
  4. Cut tomatoes into thin slices and keep aside.
  5. Arrange Spring onion leaves, onion slices and Tomato slices on a plate. Sprinkle Salt and Black pepper powder. Drizzle some lemon juice and garnish with coriander leaves.
  6. Serve with Roti or Bhakhri or Paratha or Bajra roti or Jower Roti or as you wish but serve with love and smile.