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
Healthy food

(252) Millet Noodles

Ingredients

  • 250 gms. Millet noodles.
  • 3 liters of water.
  • 1 tsp. Salt.
  • 1 tbsp. Olive oil .

Method

  1. Heat water in big kadhai.
  2. When water starts boiling add salt and then Millet Noodles.
  3. Boil noodles for 10 minutes on high flame. Stir occasionally.
  4. After 10 minutes check the noodles. If it is cooked then drain  the water with the help of a colander.
  5. Immediately rinse the cooked noodles with normal drinking water. This will prevent further cooking.
  6. Now mix cooked noodles in Olive oil which prevents sticking of noodles with each other.
  7. Serve hot with Khow suey or sauteed vegetables with basil pesto or tomato pasto.
Multi millets Noodles

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Categories
Healthy food

(251) Bajara Chila

Pearl Millet Omelette (without egg)

બલિહારી તુજ બાજરો, જેના મોટા પાન, ઘોડો પાંખું આવિયું, બુઢ્ઢા થયા જુવાન.

Ingredients

  • 1 cup Bajra flour
  • ⅓ cup of freshly chopped Green leaves of Garlic (lila lasan ni bhaji) OR ¼ cup lila lasan nu kachumber
  • 1 cup of hot water.
  • ½ tsp. Salt.
  • Sesame seeds
  • Ghee .
  • Paste of 2 Green chillies and ½ inch size Ginger piece.

Method

  1. Boil water in a pan.
  2. Add Bajra flour, salt, Ginger chilli paste, Freshly chopped Garlic leaves and make a batter. Adjust the consistency by adding one or two spoons of water (see video).
  3. Heat nonstick tawa and turn the flame slow. Now pour ⅓ cup batter and spread evenly in the circular manner. Sprinkle sesame seeds and drizzle ghee or butter at the periphery of the chila. Flip the side and again drizzle ghee or butter. Cook on a slow flame only.
  4. Enjoy hot Bajara chila with Green chutney and Curry of your choice.
Consistency of the batter.

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Categories
Healthy food

(250)Amaranths Chila.

Rajgira Chila

Farali Chila

Ingredients

  • 2 cups Amaranthus (Rajgira).
  • 1 cup curd.
  • ½ cup water.
  • 2-3 green chillies (thinly sliced)
  • 1 tsp salt.

Method

  1. Grind Amaranths seeds in a mixture grinder.
  2. Add hot water in 1 cup of coarse flour of Amaranths and curd. Now mix evenly and make lump free batter.
  3. Add salt and green chillies in it and make each chila with ⅓ cup of batter.
  4. Drizzle ghee on the side and cook on a slow flame.
  5. Serve hot with Dahi ni chutney
Rajgira

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Categories
soup

(249)Drumstick Soup

Ingredients

  • 2 Drumsticks
  • 8 Almonds
  • 2 Coconut cubes
  • 1 tsp. Salt
  • 1 tsp. Black pepper powder
  • ½ inch Ginger piece.
  • 8-10 Mint leaves (Phudina pan)
  • 3 cups water.

Method

  1. Cut Drumsticks into small pieces. In a pressure cooker gather all ingredients and add 1 cup water.
  2. Pressure cook up to 2 whistles.
  3. When pressure releases open the lid and add the remaining amount of water.
  4. Scrape all drumstick pieces with the help of a spoon and discard skins of it.
  5. Make a paste of soaked Almonds, coconut cubes, Ginger and Mint leaves.
  6. Blend the Drumstick contents with paste of remaining ingredients with the help of the hand blender. Strain the content with the help of the strainer.
  7. Put the content ( Drumstick soup) on high flame and give 2 – 3 boils. Turn off and serve hot with love and smile.

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Categories
Healthy food

(247) Thai Rice.

Ingredients

  • 1 cup Jasmine Rice.
  • 4 cup water.
  • 1 tsp. Salt.
  • 2-3 Bay leaves.
  • 2 tbsp. Ghee.

Method

  1. Wash rice twice and add the given amount of water.
  2. Add all other ingredients and pressure cook directly in the pressure cooker up to 3 whistles.
  3. Serve hot with Thai Curry or as you wish.

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Categories
Healthy food

(246)Thai Curry

Ingredients

  • Ingredients for green paste:- 2 cups finely chopped Coriander leaves, 10 – 12 spring Onions with stalks and without leaves, 2 ½ inches size Galangal, 12 Green chillies, 2 inches Ginger, 8-10 lemongrass with stalks, 8-10 Basil leaves, 8-10 Kaffir lime leaves.
  • 1 cup zucchini.
  • 1 cup Baby corn.
  • 1 cup Broccoli.
  • 1 cup Mushroom.
  • 1 cup Paneer.
  • ¼ cup Thai brinjal ( Thai pea eggplant)
  • Butter.
  • 4 cups of coconut milk.
  • 2 tbsp. Coriander seeds.
  • 2 tbsp. Cumin seeds.
  • 2-3 Bay leaves.

Method

  1. Dry roast Coriander seeds and Cumin seeds. Grind and keep aside.
  2. Peel and wash Galangal and chop it into small pieces and try to make paste in the mixture by adding 1 or 2 spoons of water. Galangal is hard and fibrous so filter it with the help of a tea stainer and keep aside.
  3. Cut lemongrass stalks into small pieces and try to grind with 2 spoons of water. Filter it with the help of a tea strainer and keep aside. Make a bunch with leaves of lemongrass and keep aside
  4. Make a paste of basil leaves and Kaffir lime leaves and after adding 2-3 spoons of water, strain it and keep aside.
  5. In the same mixture jar make a paste of spring onions with stalks. Make a smooth paste by adding one or two spoons of water and keep aside.
  6. Make a paste of Coriander leaves, Green chillies and Ginger and keep aside.
  7. Saute all vegetables and Paneer cubes separately in 1-1 tsp of butter.
  8. Heat 1 tsp.of butter in a frying pan saute bay leaves and green paste till oil separates.
  9. Simultaneously boil a lemongrass bunch in 2 cups of water in a big sauce pan.
  10. Once boiling starts add coriander and cumin powder, filtered Galangal ,filtered lemongrass stalk, filtered basil and kaffir lime leaves, spring onion paste, all sauteed vegetables and paneer cubes and boil for 5 minutes.
  11. After 5 minutes mix green paste and give one boil to it.
  12. Add coconut milk and red Thai chillis and salt. Give one more boil and turn the flame.
  13. Serve hot spicy green Thai Curry with rice.
  14. Serve hot with Thai rice.
Categories
snacks

(243)Limbu Mari ni sev

Ingredients

  • 1 cup Besan.
  • 1 tbsp. white pepper or Black pepper powder.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • 3 tbsp. Lemon juice.
  • 1 tbsp. warm oil.
  • Oil for frying.

Method

  1. Sieve all dry ingredients together in a big mixing bowl.
  2. Add lemon juice and oil and mix it thoroughly.
  3. Add a water spoon by spoon and make dough thicker than paste.
  4. Heat oil for frying.
  5. With the help of a sev machine extrude sev and deep fry.
  6. Serve with Ponk, Chila, Bhel, Sev Puri or as you wish.

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Categories
Healthy food

(242)Black beans Curry

Ingredients

Method

  • 1 cup black beans.
  • 3 finely chopped medium size onions.
  • 2 tbsp. Oil.
  • 1 tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 3 kokum or 2 medium size finely chopped Tomatoes.
  • ½ tsp. Turmeric powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tsp. Red chilli powder.
  • 1 green chilli and ½ inch Ginger piece paste.
  • 1 tsp salt.
  • ½ tsp. Garam masala
  • 1 tbsp. finely chopped Coriander leaves.

Method

  1. Pressure cook Black beans up to 2 whistles after adding salt.
  2. When pressure releases, open the lid and keep aside.
  3. Simultaneously chop Onions.
  4. Heat oil in a non stick pan. Add Cumin seeds and wait for a crackling sound, add Asafoetida powder and then chopped onion. Saute onion till translucent.
  5. Saute dry masala and chilli Ginger paste for 30 seconds and then add boiled beans and kokam. Boil for 5 minutes on slow flame and then add coriander leaves again cook for 30 seconds and switch off the flame.
  6. Serve hot with Paratha, Roti, Puri, Bhakri, Rice or as you wish.

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Categories
Quick Cooking Tips

(240)Onion Tomato Gravy cubes.

Ingredients

  • 1 kg Onions.
  • ½ kg Tomatoes.
  • 10-15 Garlic pods.
  • ½ cup Cashews.
  • 1 tbsp. Poppy seeds.
  • ½ cup chopped Coriander leaves.
  • ¼ cup Mint leaves.
  • ¼ cup tender Curry leaves.
  • Whole spices 4 cloves , 6 black peppers, 2 Green cardamom, 2 black cardamom, 6 dry red boriya chilli,
  • Salt
  • 1 ½ tsp . Asafoetida powder.
  • 1 ½ tsp. Turmeric powder.
  • 6 tbsp. Oil.

Method

  1. Peel, wash and chop Onions into 8 to 10 pieces and keep aside.
  2. Wash and chop tomatoes into 8-10 pieces.
  3. Heat oil in a nonstick sauce pan.
  4. Add Asafoetida powder
  5. Add whole spices and quickly give 2-3 stirs.
  6. Add Curry leaves, coriander leaves and mint leaves and saute for 1 minute.
  7. Now add cashews and saute till it turns light golden then add poppy seeds and garlic pods.Again saute for one minute and add Onions. Saute till translucent on medium flame.
  8. Add tomatoes at this time and stir 2-3 times and close the lid, cook on a slow flame till tomatoes become tender. Keep aside to cool down.
  9. Make a smooth paste and fill the moulds and refrigerate for 8- 10 hours.
  10. Unmould gravy cubes and store in the freezer for further use.
  11. Defrost the cubes whenever you want to use them. Measurement of the cube is one cube equal to one onion and ½ tomato.

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Categories
Quick Cooking Tips

(238)Tomato Puree Cubes

Ingredients

  • 2 ½ kg Tomatoes ( preferably organic tomatoes) .
  • 5 tsp. Salt.
  • 5 tsp. Sugar.

Method

  1. Wash and wipe all tomatoes.
  2. Cut each tomato into 8 pieces .
  3. Cook tomatoes on a fast flame in a nonstick sauce pan and cover with a lid after adding salt and sugar.
  4. Reduce to half and stir occasionally.
  5. When you get your required consistency turn off the flame and keep aside to cool down.
  6. Make a smooth paste of tomatoes. Strain the paste and fill the moulds with this puree and refrigerate for 8-10 hours.
  7. Unmould puree cubes and store in the freezer
  8. Defrost puree cubes whenever you want to use tomatoes in your recipe.
  9. You can measure the number of tomatoes with pieces of your tomato’s puree cubes as per the size of your cubes. Here 1 cube is equal to 1 medium size tomato.