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 Spices

(143)Spice Box

Masala Dani

Treasure box of health

The kitchen is the pharmacy of our house.

Our Indian kitchen is nothing but the pharmacy store of our house. Here we get a variety of spices. I don’t think other countries’homes have so many variations .In India Kashmir to Kanyakumari and Mumbai to Kolkata . Rich or poor all have spice boxes and all use spices in their day to day normal food preparation. So let’s start our journey in the spice box.

You know what a spice box is? A spice box is nothing but a single box with 7 compartments. Each compartment has its unique identity. colour, flavour, taste and medicinal value.  You cannot compare one spice with another. as they are just different from others. Let’s understand the values of each spice separately.

Masala Dani is a popular dry spice organiser where you can find all the needed spices in the same place. A typical masala dani has a number of small cups, often seven, placed inside a round  box. Anyone who is passionate about cooking must have the following 8 different types of dry spice boxes in his/her kitchen to create some delicious recipes.                                   

We Indians also use some fresh, green spices in our kitchen. This Green masala dani except Garlic and Onion we keep in the fridge. 

Spice box number 1– Salt

  1. Sea salt ( common salt)
  2. Rock salt (Sendha namak)
  3. Black salt ( Sanchal powder)
Spice Box number 1

Spice Box number 2

  1. Cumin seeds (Jeera).
  2. Mustard seeds(Rai).
  3. Coriander Cumin powder (Dhanajeera powder).
  4. Red Chilli powder (lal marcha powder).
  5. Turmeric powder ( Haldi)
  6. Fenugreek seeds (Methidana)
  7. Asafoetida powder ( Hing).
Spice Box number 2

Spice box number 3

  1. Whole Coriander seeds (Dhana).
  2. Caraway seeds ( Shahjeera).
  3. Black Sesame seeds (Kala Til).
  4. Fennel Seeds (Variyali).
  5. Carum Seeds (Ajmo).
  6. White Sesame seeds ( Safed Til).
  7. Dry Fenugreek leaves ( Kasuri methi)
Spice Box number 3

Spice Box number 4

  1. Cinnamon sticks (Taj).
  2. Black Cardamom (Badi Elaichi).
  3. Whole red Chillies.
  4. Bay leaves ( Tej patta).
  5. Black pepper (Mari).
  6. Clove( Laving).
  7. Star Anise (Badiana)
Spice Box number 4

Spice Box number 5

  1. Cardamom(Elaichi)
  2. Ginger powder(Sunth)
  3. Pipramul powder(Ganthoda powder)
  4. Nutmeg.( Jaiphal)
  5. Poppy seeds (khuskhus)
  6. Saffron (kesar).
  7. Mace(Javantri)
Spice Box number 5

Spice Box number 6

  1. Garcinia (Kokum).
  2. Tamarind (Imli).
  3. Mango powder (Aamchur powder)
  4. Pomogranate seeds powder ( Anardana powder)
  5. Gooseberry powder ( Amla powder)
  6. Mint Powder ( Phudina powder).
  7. Mustard coarse powder(Rai na kuria)
Spice Box number 6

Spice box number 7

  1. Zaatar powder.
  2. Basil.
  3. Oregano.
  4. Rosemary.
  5. Thyme.
  6. Garlic powder.
  7. Chili flakes.
Spice box number 7

Spice box number 8

  1. Pavbhaji Masala.
  2. Chole Masala.
  3. Rasam Powder.
  4. Sambhar Powder.
  5. Jiralu Powder.
  6. Milga podi Powder.
  7. Chat Masala.
  8. Biryani Masala.
  9. Garam masala.
Spice Box number 8

Spice box number 9 Green spices which I am  keeping in the fridge except Onion and Garlic.

  1. Green chillies.
  2. Ginger.
  3. Curry leaves.
  4. Coriander leaves.
  5. Phudina.
  6. Onion.
  7. Garlic.
  8. Basil leaves.
  9. Parsley.
Green Spice Box number 9

              List of my other recipes.

Categories
Spice Benefits

(306)Coriander seeds.

Dhana

Coriander Plant.

Benefits of using Coriander seeds.

Coriander seeds are rich in copper, zinc, iron and other essential minerals. Coriander leaves are rich in vitamin A, C and E and carotenoids.

  1. Coriander seeds water helps in lower blood sugar.
  2. Coriander seeds water helps to  protect your heart by lowering blood pressure and LDL (bad) cholesterol while increasing HDL (good) cholesterol.
  3. The antioxidants in coriander reduce brain inflammation, improve memory, and reduce anxiety symptoms.
  4. Coriander seeds water reduces  bloating and boosts appetite.
  5. Coriander leaves contain antioxidants that protect your skin from aging and sun damage.
  6. Coriander leaves are the excellent source of Vit A, C and E are good for the eyes, and it  decrease the burning sensation and irritation.

List of my other recipes.

Categories
Spice Benefits

(305)Mustard seeds.

Rai

Mustard plant

Benefits of using Mustard seeds.

Mustard is a popular condiment made from the seeds of the mustard plant.The mustard plant is rich in a variety of nutrients. Both its seeds and leaves are edible.

  1. Mustard has  powerful antioxidants, which promote health and may protect against various diseases.
  2. Mustard oil  help to decrease inflammation and pain.
  3. mustard oil is high in monounsaturated fatty acids, which reduce several risk factors for heart disease.
  4. Mustard oil also contains omega-3 fatty acids, which lower oxidative stress and inflammation.
  5. Mustard oil is used as a natural remedy to treat cold symptoms.
  6. Mustard oil is rich in natural fats, making it a good conditioner for hair.

           List of my other recipes.

Categories
Spice Benefits

(304) Cumin

Jeera

Cumin Plant

Benefits of using Cumin seeds.

Cumin is a spice made from the seeds of the Cuminum cyminum plant. Cumin contains compounds called flavonoids that work as antioxidants in the body.

  1. Cumin promotes digestion by increasing the activity of digestive proteins. It may also reduce symptoms of irritable bowel syndrome.
  2. Cumin is a very rich source of iron, providing almost 20% of your daily iron in one teaspoon.
  3. Cumin contains antioxidants that stabilize free radicals. Antioxidants can help neutralize unstable particles called free radicals that cause cell damage.
  4. Cumin has anti microbial properties which restrict the growth of infectious bacteria and fungi. This may reduce food-borne illnesses.
  5. Cumin regulates the body temperature and refreshes your body in this scorching heat.
  6. Cumin is a remedy for flatulence and bloating problems. It makes you feel light.

List of my other recipes

Categories
snacks

(303)Masala Makhana

Ingredients

Method

  1. Heat kadhai and dry roast makhana on a slow flame till it turns crispy.
  2. Transfer roasted makhana in another bowl and pour ghee in the kadhai.
  3. Add salt and red chilli powder in hot ghee and saute for 30 seconds.
  4. Mix dry roasted makhana with ghee and spices thoroughly and switch off the flame.
  5. Store in an air tight container for 15 days.
  6. Serve with Masala Milk or Masala Tea or Ukalo or Herbal Tea or as you wish but serve with love and smile.

List of my other recipes.

Categories
Dosa

(299)Oats Dosa

Ingredients

Method

  1. Grind Oats into the coarse flour.
  2. In a mixing bowl mix all flours together.
  3. Make a fine paste of Ginger and chillies.
  4. Mix Curd, Salt and Ginger – Chilli paste in the flours and make a lump free batter by adding a water cup by cup. Compare  the consistency of batter with video. Keep aside to set for 3-4 hours.
  5. Heat nonstick tawa and spread the batter evenly on tawa in a circular manner. Roast in Ghee or butter on a slow flame till  crispy.
  6. Serve hot with Green chutney or Tomato chutney or Coconut chutney or as you wish but serve with love and smile.
Consistency of the batter

List of my other recipes

Categories
snacks

(302)Jowar Coins.

Ingredients

  • Jowar coin packet (200) gms.(you will get it from Kurmura shop)
  • 4 tbsp. Ghee.
  • ½ tsp. Salt.
  • 1 tsp. Red chilli powder.

Method

  1. Heat kadhai and dry roast all Jower Coins on slow flame.
  2. Once crispy transfer it in another pan and add ghee in the kadhai.
  3. Add salt and red chilli powder in the ghee and saute for 30 seconds and add roasted jowar coins.
  4. Mix thoroughly with ghee and spices and switch off the flame.
  5. Store in an air tight container for 15 days.
  6. Serve with Masala Tea or Ukalo or Masala milk or Herbal Tea or Coffee or as you wish but serve with love and smile.

List of my other recipes

Categories
Breakfast

(301)Dryfruits cookies

Ingredients

Method

  1. Grind Almond and Pistachio into coarse flour in pulse mode of the grinder.
  2. Peel bananas and make a smooth paste in a mixture grinder.
  3. In a mixing bowl pour banana paste and mix chia seeds with it.
  4. Now first mix half the quantity of coarse flour of nuts and then spoon by spoon remaining flour .  In this manner you mix then you will get lump free dough.
  5. Preheat the oven at 180 °c for 10 minutes.
  6. Simultaneously spread the baking sheet on the baking tray.
  7. Divide dough into 9 equal parts, make a ball and gently press with your one palm and arrange over the baking tray.
  8. Bake it at 180°c for 20 minutes.
  9. Serve crispy from outside and soft from inside cookies either with Masala milk or Masala Tea or Herbal Tea or Ukalo or as you wish but serve with love and smile.

List of my other recipes.

Categories
Anniversary Post

3rd Anniversary and completed 300 post

Friends today Rajeshree Gandhi’s kitchen blog rajeshreegandhi.wordpress.com turns three and posted 300 recipes. Please like, share and subscribe. So you will get yummy recipes with tried and tested techniques at your fingertips. I am very thankful for those who follow me and give me more inspiration.

Categories
Protein rich food

(300)Red Lentils Tofu.

Ingredients

Method

  1. Wash and soak Red lentils for 3-4 hours.
  2. Drain water from the dal and grind into fine paste by adding ¾ cup of Water, Salt and Garlic.
  3. Heat a nonstick pan and pour red lentil batter in the pan and cook on a slow flame till you get the required consistency ( see video).
  4. Grease a glass container with ghee and pour batter in it. Refrigerate for 3-4 hours.
  5. After 4 hours unmould the container and  you will get a nice pink block of red lentils tofu.
  6. Cut the tofu block into small cubes, Store in fridge and consume within 3-4 days.
  7. Either mix it with any curry of your choice, just like curry with paneer or Saute in butter, sprinkle Chat masala and serve hot. Serve with love and smile.

             List of my other recipes.