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
My recipes salads

(215)Lal mogri ni Salad

Ingredients

  • 250 gms. Lal mogri.
  • 1 tsp. Salt
  • 1 tsp. oil .
  • 2 tbsp. Athana no sambhar(Pickle masala)
  • 1 tbsp. Lemon juice( fresh)

Method

  1. Wash and finely chop mogri. Marinate with salt and keep aside.
  2. After 5 minutes squeeze extra water.
  3. Heat oil, add mogri and saute for 2 minutes on a fast flame.
  4. Switch off the flame, add athana no sambhar and lemon juice. Mix thoroughly.
  5. Serve with roti, bhakhri, paratha, nan or as you wish. Serve with love and smile.

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Categories
Healthy food

(206)Moong flour Dhokla

Ingredients

  • 1 cup Moong flour.
  • 1 cup Roasted Suji.
  • 1 cup grated carrots.
  • 1 cup curd
  • 1 cup water.
  • ½ cup freshly chopped Coriander leaves.
  • 1 tsp. Salt.
  • ½ tsp. Ginger paste.
  • 1 tsp. Green chilli paste.
  • 2 tbsp. Oil.
  • 1 sachet regular eno fruitsalt.

Method

  1. In big sauce pan mix moong flour and roasted suji thoroughly.
  2. Add all other ingredients except eno fruitsalt. Mix well and keep aside for 30 minutes.
  3. After 30 minutes adjust the consistency by adding 1-2 spoons of water.
  4. Add eno fruitsalt and mix thoroughly and transfer the batter in greasy plate . Fill ¾ of dhokla plate with batter.
  5. Place dhokla plate in preheated dhokla pan or big size kadhai with stand and steam for 20 minutes on fast flame.
  6. After 20 minutes remove dhokla plate from dhokla pan.
  7. Keep aside for 2 minutes and then cut into desirable shapes.
  8. Serve hot with Green chutney and Red Sweet chutney.
  9. Or if you want to carry in tiffin box then you can temper it. So while consuming you won’t feel it dry.
Moong flour mix with roastred suji.
Grated Carrots
Dhokla plate placed in steel kadhai
Moong Dhokla
Categories
Healthy food

(195) Brown Chana (with Onions -Tomatoes)

Ingredients

  • ½ cup Brown Chana
  • 2 cup water for cooking.
  • 1 tsp Salt.
  • ½ tsp turmeric powder.
  • Tempering Ingredients for gravy (Vaghar).
  • 2 tbsp. Oil.
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 cup finely chopped Onions.
  • ½ cup finely chopped Tomatoes.
  • 1 tsp. Ginger paste.
  • ½ tsp Garlic paste.
  • ½ tsp. Green chilli paste.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tsp. Garam masala.
  • 1 tbsp. freshly chopped Coriander leaves.
  • Tempering Ingredients for brown Chana
  • 1 tsp. Oil.
  • ¼ tsp. Cumin seeds.
  • 1 tbsp. freshly chopped Coriander leaves for garnishing.

Method

  1. Soak overnight Chana.
  2. Next morning wash thoroughly and pressure cook upto 3 whistles after adding water, salt and turmeric powder.
  3. Open the lid when pressure is released. Drain extra water from cooked Chana. Keep aside. Do not throw this liquid but use in adjusting consistency of Chana or in preparation of Osaman.
  4. Heat oil in nonstick pan or thick bottom pan. Add Cumin seeds and wait for crackling sound and add Asafoetida powder, Curry leaves and chopped Onions. Saute till translucent. Now add chopped tomatoes and saute till it becomes tender.
  5. Add all dry spices and green spices. Saute till oil separates.
  6. Switch off the flame and grind it into thick paste once it cool down.
  7. Mix this gravy and cooked Chana together in nonstick pan. Simmer for 5 minutes on slow flame.
  8. Simultaneously heat oil in tempering vessel and add Cumin seeds. Wait for crackling sound and pour this vaghar in Chana pan. Garnish with chopped Coriander leaves.
  9. Taste the dish before serving. Serve hot with Osaman, steamed rice, Fulka roti, or Bajra roti or Jower roti or Bhakhri or Paratha or as you desire.
Categories
Healthy food

(188 Lila Vatana Nu Misal(Green Peas)

Ingredients

  • 1 cup Lila vatana (dried Green Peas.)
  • 1 tsp. Soda bi Carb.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • 3 cup water for cooking.
  • 2 kokam with 3 tbsp. water.
  • 1 cup finely chopped Onions.
  • 1 cup finely chopped Tomatoes.
  • ½ cup freshly chopped Coriander leaves.
  • Tempering Ingredients (Vaghar)
  • 1 tbsp Oil.
  • ½ tsp. Cumin seeds.
  • 1 tsp.grated Ginger.
  • 1 tsp. Green chilli paste.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tsp. Garam masala.
  • 1 tbsp. freshly chopped Coriander leaves.
  • 2 cup Bhusu.

Method

  1. Soak overnight dried Green Peas in soda water.
  2. Next morning drain soda water, check and discard hard waterless grains.
  3. Wash thoroughly and pressure cook upto 2 whistles after adding water, salt and turmeric powder.
  4. Arrange green peas pan at the bottom and kokam pan above it.
  5. Heat oil in nonstick pan or thick bottom pan.
  6. Add Cumin seeds and wait for crackling sound.
  7. Now add Asafoetida powder, Curry leaves, Ginger, Green chilli paste, Red chilli powder, Coriander Cumin powder, chopped Coriander leaves and Garam masala .Saute for 10-15 seconds and pour cooked mixture of Green Peas and kokam.
  8. Close the lid and simmer for 5 minutes on slow flame.
  9. Taste the dish before serving hot.
  10. Serving Instructions
  11. In plate serve Green Peas . Sprinkle Onions Tomatoes and Bhusu and garnish with coriander leaves.
  12. Accompanied with Bread and piece of lemon.

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Categories
Healthy food

(184)Dudhi Chana Dal

Ingredients

  • ½ cup Chana Dal.
  • 1 cup chopped Dudhi(½ cm. sized pieces of Bottle guard).
  • 2 cup water for cooking.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • 2 tbsp. chopped jaggery.
  • 2 washed kokam.
  • Tempering Ingredients (Vaghar)
  • 1 tbsp. Oil.
  • ½ tsp. Mustard seeds.
  • 2 whole Red chillies.
  • 1 tsp. grated Ginger.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tbsp. finely chopped Coriander leaves.

Method

  1. Soak overnight Chana Dal.
  2. Next morning wash thoroughly for 2 times and mix chopped Dudhi , Salt, Turmeric powder and water.
  3. Pressure cook upto 3 whistles.
  4. In pressure cooker arrange Dudhi chana dal vessel at the bottom and kokam vessel on the top .
  5. Open the lid when pressure releases.
  6. Heat oil in nonstick pan or thick bottom pan.
  7. Add Mustard seeds and wait for crackling sound. Now add Asafoetida powder, Curry leaves, Red chilli powder, Coriander Cumin powder, grated Ginger, Red chillies and finely chopped Coriander leaves. Saute for 5-10 seconds and pour cooked Dudhi and dal mixture, Jaggery and Kokam.
  8. Close the lid and simmer for 5 minutes. Stir occasionally.
  9. Taste the dish before serving hot with steamed rice and Fulka roti or Bajra roti or Jower roti or Bhakhri or as you wish

List of my other recipes.

Categories
Healthy food

(180) Chana Dal( With Onion-Garlic)

Ingredients

  • ½ cup Chana Dal.
  • 2 cup water for cooking.
  • 1 tsp Salt.
  • ½ tsp. Turmeric powder.
  • Tempering Ingredients (Vaghar)
  • 2 medium size finely chopped Onions.
  • ½ tsp. Garlic paste.
  • 1 finely chopped tomato.
  • 1 tbsp. Oil.
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • 1 finely chopped green chilli.
  • 1 tsp. grated Ginger.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tsp. Garam masala.
  • 1 tbsp. finely chopped Coriander leaves.

Method

  1. Soak Chana Dal overnight.
  2. Next morning wash thoroughly 2-3 times.
  3. Pressure cook upto 3 whistles after adding Salt, Water and Turmeric powder.
  4. Open the lid when pressure releases.
  5. Remove extra water from the dal by tilting dal pan.
  6. Please do not throw this liquid but use in adjusting consistency or kneading dough.
  7. Heat oil in nonstick pan or thick bottom pan. Add Mustard seeds and wait for crackling sound.
  8. Add Asafoetida powder, Curry leaves, chopped onions, garlic paste, salt and saute till translucent.
  9. Add chopped tomatoes and again saute till tender.
  10. Add all dry spices and Coriander leaves and Channa dal.
  11. Close the lid and simmer on slow flame for 5 minutes.
  12. Taste the dish before serving. Serve hot with steamed rice and Fulka roti or Jower roti or Bajra roti or Bhakhri or as you wish

List of my other recipes.

Categories
Healthy food

(178)Whole Masoor

Ingredients

  • ½ cup whole Masoor.
  • 2 cup water.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • Tempering Ingredients ( Vaghar)
  • 2 medium size finely chopped Onions.
  • 1 medium size finely chopped Tomato.
  • 1 tbsp. Oil.
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tsp. Garam masala.
  • 8-10 Curry leaves.
  • 1 tbsp. chopped Coriander leaves.

Method

  1. Wash Masoor thoroughly 2-3 times.
  2. Pressure cook upto 3 whistles after adding water, salt and turmeric powder.
  3. Open the lid when pressure releases.
  4. Drain extra water from the cooked Masoor pan and keep aside.
  5. In nonstick pan or thick bottom pan heat oil.
  6. Add Cumin seeds and wait for crackling sound. Then add Asafoetida powder and Curry leaves.
  7. Add chopped onions, saute till translucent. Add chopped tomatoes and saute till it becomes tender.
  8. Now add all dry spices and coriander leaves. Again saute till oil separates.
  9. Pour cooked Masoor, close the lid and simmer for 5 minutes.
  10. Taste the dish before serving hot with steamed rice, Fulka roti or Jower roti or Bhakhri or as you wish.

List of my other recipes.

Categories
Healthy food

(175)Lachko Toor dal( non spicy)

Ingredients

  • ½ cup Toor dal.
  • 2 cup water for cooking.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • 2 tbsp. chopped jaggery.
  • 2 tbsp. Desi ghee.

Method

  1. Wash 2-3 times toor dal.
  2. Pressure cook upto 3 whistles after adding water, salt and turmeric powder.
  3. Open the lid when pressure releases. Remove dal pan from cooker and drain extra water in another pan by tilting dal pan.
  4. We will use this extra water in preparation of Osaman.
  5. Transfer entire content into thick bottom pan. Add jaggery and desi ghee and cook for 2-3 minutes on medium flame. Stir continuously otherwise toor dal will stick to bottom of the pan.
  6. Taste the dish before serving hot with Osaman, Steamed rice, Fulka roti or Jower roti or Bhakhri or as you wish.

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Categories
Protein rich food

(171)Rangooni Val

Ingredients

  • ½ cup whole Rangooni Val
  • 2 cup water for cooking.
  • ½ tsp. Soda bi carb.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • 2 washed kokam or 1 tsp lemon juice.
  • 2 tbsp. chopped jaggery.
  • ½ 5sp. grated ginger.
  • Tempering Ingredients (Vaghar )
  • 1 tbsp. Oil .
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 finely chopped green chilli.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tsp. Garam masala.
  • 8-10 Curry leaves.
  • 1 tbsp. chopped Coriander leaves.

Method

  1. Soak overnight Rangooni Val in soda mix water.
  2. Next morning wash thoroughly 2-3 times and pressure cook upto 4 whistles.
  3. In pressure cooker arrange Val pan at the bottom after adding water, salt and turmeric powder.
  4. Above it arrange Kokam vessel with 3 tbsp. water. Close the lid and pressure cook upto 4 whistles.
  5. Once pressure releases remove kokam vessel and Val vessel from the cooker.
  6. Transfer cooked Val and kokam into thick bottom pan.
  7. Add remaining ingredients and stir continuously. Heat tempering vessel on another stove.
  8. Heat oil and add Mustard seeds. Wait for crackling sound and add Asafoetida powder, Curry leaves, Red chilli powder Coriander Cumin powder, Garam masala and chopped coriander leaves. Soute for 10-15 seconds and pour vagar in Val. Close the lid . Simmer for 5 minutes on slow flame.
  9. Taste the dish before serving. Serve hot with steamed rice and Churma Ladoo.
  10. Variation You can also use Onion and garlic in this recipe. The only difference is when using onion and garlic please do not use jaggery.

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Categories
Protein rich food

(169) Whole White Toor.(Lentil)

Ingredients

  • ½ cup whole white toor.
  • 1½ cup water for cooking.
  • 1 tsp. Salt.
  • ½ tsp. Soda bi carb.
  • ½ tsp. Turmeric powder.
  • Tempering Ingredients ( Vaghar)
  • 2 finely chopped medium size Onions.
  • 1 finely chopped medium size Tomato.
  • 1 tbsp. Oil.
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 tsp. Red chilli powder.
  • 1tsp. Coriander Cumin powder.
  • 1 tsp. Garam masala.
  • 8-10 Curry leaves.
  • 1 tbsp. Chopped coriander leaves.
  • ½ tsp. grated ginger.

Method

  1. Soak whole toor overnight after adding soda bi carb.
  2. Next morning drain water and check grains . Discard hard waterless grains.
  3. Wash thoroughly for 2-3 times. Add Water, Salt and turmeric powder.
  4. Pressure cook upto 4 whistles.
  5. Open the lid when pressure releases.
  6. Drain water and keep aside.
  7. In nonstick pan heat oil. Add mustard seeds and wait for crackling sound. Add Asafoetida powder, curry leaves and chopped onion.
  8. Saute till translucent. Now add chopped tomato and again saute till it becomes tender.
  9. Add all dry ingredients and saute till oil separates.
  10. Add coriander leaves and cooked whole toor. Mix thoroughly.
  11. Add required quantity of drained liquid which we kept aside.
  12. Close the lid and simmer for 5 minutes.
  13. Taste the dish before serving. Serve hot with Roti, Paratha, Bhakhri, Bajra roti, Jowar roti, Steamed rice or like a chat after mixing Green chutney, red sweet chutney, Besan sev and curd or as you wish.

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