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
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

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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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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.