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
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

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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.

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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.

Categories
Dosa

(298)Kulith Dosa

Ingredients

Ingredients for stuffing

  • 200 gms. Paneer cubes.
  • 1 cup Sweet Corns.
  • 2 Onions.
  • 2 Tomatoes.
  • ½ cup chopped Coriander leaves.
  • Green Chutney.
  • Chat masala.

Method

  1. Make a fine paste of Ginger and chillies and keep aside.
  2. In a mixing bowl mix all flours together.
  3. Add curd and ginger chilli paste in it and make a smooth batter by adding water. Check the consistency in the video. Keep aside for 30 minutes.
  4. Boil sweet corn and keep aside.
  5. Grate paneer and keep aside.
  6. Finely chopped Onions and keep aside.
  7. Finely chopped Tomatoes and keep aside.
  8. Finely chopped Coriander leaves and keep aside
  9. Heat nonstick tawa and turn the flame slow and now spread evenly the batter in a circular manner.
  10. After a minute or when you can see that the upper side of the spread is roast dry, apply butter and then green chutney.
  11. Along diameter make a layer of grated paneer, sweet corn , onions, tomatoes and coriander leaves. Sprinkle Chat masala over it and close the lid of the tawa and roast the dosa on slow flame for 4-5 minutes/till you can see the dosa  separating from the tawa.
  12. Fold from both sides and make a roll of dosa (wrap).
  13. Serve with Fajeto or Aam ras or Tomato Soup or Sambhar or Celery Soup or as you wish and accompanied with Green chutney or Coconut chutney or Garlic chutney or as you wish but serve with love and smile.
Consistency of the batter
Stuff Kulit Dosa+ Fajeto+ Green chutney

List of my other recipes.

Categories
Breakfast

(297)Oats Appe

Ingredients

  • 2 cup Oats.
  • 1 cup Rice flour.
  • ½ cup Suji rawa.
  • ½ cup Udad dal (Black Gram) flour.
  • 2 inches size Ginger.
  • 2 Green chillies.
  • ¼ cup Coriander leaves.
  • 2 tsp. Salt.
  • 4½ cup water.
  • ½ cup Sour curd.
  • 1 tsp. Soda bi carb.
  • 2 tbsp. Oil.

Method

  1. Grind oats into coarse flour.
  2. In a mixing bowl mix all the flours, salt, soda bi carb, oil and water. Make a lump free batter and keep aside.
  3. In a mixture grinder make a fine paste of Ginger, Chillies and Coriander leaves.
  4. Mix thoroughly Ginger Chilli paste paste in batter and keep aside for 20 minutes.
  5. After 20 minutes check the consistency of the batter( see video).
  6. Heat nonstick Appe pan and pour batter in each cavity after greasing the cavities with ghee.
  7. Roast appe on slow flame till golden brown. Flip the side and again roast on a slow flame for 2-3 minutes.
  8. Serve hot with Milagai podi powder mix with ghee.

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Categories
cold drink liquid diet

(296)Mango Milkshake

Ingredients

  • 3 tbsp. Mango pulp( Aam ras).
  • 200 ml to chilled milk.
  • 1 tsp. Sugar. (optional)

Method

  1. Take Mango pulp in glass and pour chilled milk over it.
  2. Shake well either with a spoon or blend it with a hand blender.
  3. Serve with Methi Thepla or Dudhi Thepla or Methi Muthiya or Dudhi Muthiya or Watermelon Rind Muthiya or Masala puri, or khakhra or as you wish but serve with love and smile.

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Categories
vegetables

(295)Stuffed Gum berry vegetable

Bharela Gunda

Ingredients

Method

  1. Wash, drain and chop Coriander leaves and keep aside.
  2. Wash and wipe ripe gum berries and keep aside.
  3. Spread one brown paper and keep 2 spoon full of salt on one corner of the brown paper and small pestle ready for split opening each gum berry.
  4. Give light pressure on the berry with the help of pastel to split open and deseed the fruit with salt rimmed handle of the spoon.
  5. Stuff tightly each berry with spice mix masala and arrange in colander
  6. Steam cook up to 2 whistles.
  7. Open the lid once pressure is released and take out the colander and keep aside to cool down.
  8. Heat oil in a nonstick pan and saute all stuff gum berries on a slow flame for 5-7 minutes.
  9. After 5 minutes sprinkle 2 tbsp. of spice mix masala and close the lid to enhance the aroma of the masala.
  10. Serve hot with Roti, Bhakhri, Paratha, Bajra roti, Jowar Roti or as you wish but with love and smile.

List of my other recipes.

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.

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