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
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.
Categories
vegetables

(282)Galka Masur dal

Ingredients

  1. 250 gms. Sponge Gourd (Galka)
  2. ⅓ cup Masur dal.
  3. 1 tsp Salt.
  4. 3 Kokum.
  5. 1 tsp. Jaggery.
  6. ½ tsp. Turmeric powder.
  7. 1 tsp. Red chilli powder.
  8. 1 tsp. Coriander Cumin powder.
  9. 1 tsp. Ginger Chilli paste.
  10. 1 tbsp. Oil.
  11. ½ tsp. Cumin seeds.
  12. ¼ tsp. Asafoetida powder.
  13. 8 – 10 Curry leaves.
  14. 1 tbsp. finely chopped Coriander leaves.

Method

  1. Peel Galka, wash and cut into small cubes and keep aside.
  2. In a sauce pan wash Masur dal. Add 1 ½ cup water, salt, Turmeric powder and Galka. Place the pan in a pressure cooker. Close the lid and place one  small pan with washed kokum and jaggery above it. Cook till 2 whistles.
  3. When pressure releases open the lid and mix jaggery kokum along with its water.
  4. Add dry spices in the Galka masur dal and keep the pan for boiling.
  5. Simultaneously heat oil in the tadka pan and add Cumin seeds. When it starts crackling, add Asafoetida powder and curry leaves. Stir and pour in the dal pan.
  6. Give 2-3 boils, switch off the flame and sprinkle Coriander leaves and close the lid so that the aroma of the Coriander leaves enhances the taste of Galka masur dal.
  7. Serve hot with Roti, Bhakhri, Paratha, Bajri Roti, Ragi Roti or as you wish but with love and smile.

List of my other recipes.

Categories
snacks

(289)Watermelon Rind kofta

Kalinger ni chhal na kofta

Ingredients

  • 1 ½ cup Grated Water melon rind.
  • 1 ½ cup coarse Wheat flour
  • 1 tb sp. Sugar.
  • 1 tbsp. Dry Mango powder ( Aamchur).
  • 1 tbsp. Coriander- Cumin powder ( ¾ Coriander seeds powder+ ¼ Cumin seeds powder)
  • 2 tbsp. Red chilli powder.
  • 1 tbsp. White Sesame seeds.
  • 1 tsp. Salt.
  • ½ tsp. whole Cumin seeds.
  • ¼ tsp. Turmeric powder.
  • ⅛ tsp. Asafoetida powder
  • 3 tbsp. Oil.
  • Oil for frying.

Method

  1. Peel green part of the Watermelon Rind and then grate each rind with the grater.
  2. In a big size mixing bowl mix oil with flour and check the moin( if after mixing flour hold the shape means the quantity of oil is perfect in the flour).
  3. In another bowl marinate grated watermelon rind with all spices. Keep aside for 5 minutes.
  4. Mix wheat flour with marinated rind and knead loose dough for kofta.
  5. Make kofta from the dough and deep fry all koftas.
  6. Store in an air tight container for 3-4 days and 8-10 days in the refrigerator.
  7. Serve with Masala Tea, Herbal Tea, Masala milk, Ukalo or as you wish but serve with love and smile.

List of my other recipes.

Categories
vegetables

(281)Methi Matar Malai Paneer nu shak

Ingredients

  • 1 cup Samudra methi ( Fenugreek microgreens)
  • ½ cup Green Peas.
  • ½ cup Paneer cubes.
  • ¼ cup Curd.
  • ¼ cup Malai or Amul fresh cream
  • 10 – 12 Cashews.
  • 10 – 12 Almonds.
  • ¼ tsp. Poppy seeds
  • 2 medium size onions.
  • 1 – 2 Bay leaves.
  • 4 Black pepper.
  • 1 Clove.
  • ½ Javantri floret( Mace spice)
  • 2 Green chillies.
  • ½ inch size Ginger piece.
  • ½ cup Coriander leaves.
  • ½ tsp salt for gravy, ½ tsp. for Green peas, ¼ tsp. for Samudra methi, ¼ tsp. for marinating the paneer.
  • 2 + 1 tbsp. Til oil.
  • 1 tbsp. Cow ghee.
  • ½ + ½  tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.

Method

  1. Pluck Samudra methi’s tender stem and leaves and discard roots. Wash and saute in ghee and keep aside.
  2. Pluck Coriander leaves with its tender stem. Wash and keep aside.
  3. Wash green peas  and boil it in 1 cup of water  with  Sugar and Salt.  When cooked, switch off the flame and keep aside.
  4. Roughly chopped onions and keep aside.
  5. Heat oil in a nonstick pan and add Cumin seeds. Wait for a crackling sound and then add Asafoetida powder.
  6. Now add bay leaves, cloves, Mace spice and black pepper.
  7. Add roughly chopped chillies and Ginger pieces.
  8. Saute for 30 seconds and add Cashews, Almonds and poppy seeds. Saute till turns aromatic. Now add onion and saute till translucent.. When oil separates switch off the flame and remove bay leaves.
  9. When cool completely grind into a fine paste and you will get white gravy. Now  heat the remaining 1 tbsp oil. Add again cumin seeds and wait for a crackling sound. Add white gravy and saute on a slow flame.
  10. Simultaneously grind sauteed methi leaves and chopped Coriander leaves. you will get nice green gravy.
  11. Mix Green gravy into white gravy and stir continuously. Add Cream and curd . Keep on stirring on a slow flame otherwise curd starts curdling.
  12. When oil separates from the gravy add paneer cubes and Green peas along with its cooked water. Add the required quantity of water.
  13. Mix thoroughly and close the lid and seamer for 5 minutes.
  14. Serve hot with Roti, Bhakhri, Paratha, Bajri Roti, Ragi Roti, Puri or as you wish.

List of my other recipes.