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

(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.

List of my other recipes

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.

List of my other recipes

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.

List of my other recipes

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.

List of my other recipes

Categories
Protein rich food

(168) Udad dal( White split Black Gram)

Ingredients

  • ½ cup Split Udad dal.
  • 2 cup water for cooking.
  • 1 tsp. Salt.
  • ½ tsp. grated ginger.
  • 2 washed kokam or 1 tsp. lemon juice.
  • Tempering Ingredients (Vaghar).
  • 1 tbsp. Oil.
  • 1 tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 2 finely chopped green chillies.
  • 8-10 Curry leaves
  • 1 tbsp. chopped Coriander leaves.

Method

  1. Wash Udad dal thoroughly 2-3 times .
  2. Add water , salt and cook upto 2 whistles.
  3. In pressure cooker arrange Udad dal vessel at bottom and on top of it keep small vessel contains kokam with 3 tbsp. water.
  4. Remove dal pan from cooker when pressure releases.
  5. Add remaining ingredients and cook in medium flame. Stir continuously otherwise udad dal will stick at the bottom of the pan.
  6. After 2-3 boils pour vaghar.
  7. Heat oil in tempering vessel. Add Cumin seeds and wait for crackling sound and add Asafoetida powder, chillies, Curry leaves and Coriander leaves. Soute for 10-15 seconds and pour it in Udad dal.
  8. Boil dal for 4-5 minutes . Stir continuously.
  9. Taste the dish before serving. Serve hot with Bajra roti or Jowar roti.
Categories
Steamed food

(162)Rava Dhokla

Suji Dhokla

ingredients

  1. 2 cups Rava ( Suji).
  2. 1 cup curd.
  3. 2 cup water
  4. 1 sachet Eno or ½ tsp. Soda
  5. 1 tsp. Ginger paste.
  6. 1 tsp. Green chili paste.
  7. 1 tsp. Salt.
  8. Optional items like 1 cup Sweet Corn or 1 cup grated Carrot or 1 cup grated bottle gourd or 1 cup crushed Green peas or 1 cup mix vegetables ( Peas, carrots, corn and bottle guard).

Tempering ingredients

  • 2 tbsp. Til oil.
  • ¼ tsp. Mustard seeds.
  • ¼ tsp. Sesame seeds.
  • 1 tsp. finely chopped coriander leaves
  • 8-10 Curry leaves.

Method

  1. With the help of chopper , chop all vegetables.
  2. Mix chopped vegetables with salt and Ginger chili paste.
  3. In big mixing bowl mix rava with vegetable mixture.
  4. Add curd , water in rava mixture and make batter without lumps. Taste the batter before any further process.
  5. Add soda or eno and mix thoroughly.
  6. Grease thali with oil and pour batter.
    Fill ¾ thali with batter.
  7. Steam dhokla thali for 20 minutes.
  8. Remove thali from steamer and keep aside for 1 minute to release steam from dhokla.
  9. Cut dhokla into desire shape.
  10. For tempering heat oil in pan or vaghar vessel.
  11. Add mustard seeds, wait for crackling sound.
  12. Add Sesame seeds, Curry leaves and Coriander leaves .
    Pour temper oil on dhokla thali and spread evenly on dhokla.
  13. Serve hot dhokla with Garlic Chutney, Green Chutney, Sweet Chutney and a glass of chilled Chaas..
Plain Rava Dhokla

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Categories
snacks

(148)Dudhi na Thepla

Ingredients

  • 2 cup grated bottle guard (dudhi ni chhin).
  • ½ tbsp Salt.
  • ¼ cup Sugar.
  • 1 tsp. Cumin seeds.
  • 1 tsp. Black sesame seeds.
  • ½ tsp. Turmeric powder.
  • 1 tbsp. Red Chilli powder.
  • 1 tbsp. Coriander Cumin powder.
  • ¼ tsp. Asafoetida powder.
  • 1 tsp. Ginger paste.
  • ⅓ cup Curd.
  • ¼ cup Chopped Coriander leaves.
  • 3 cups wheat flour.
  • 9 tbsp. Sesame oil.

Method

  1. First rinse, peel and then grate the dudhi in a bowl. (Before you grate, check the taste of dudhi , If it is bitter to taste, then throw it away).
  2. Mix the sugar , salt and jeera very well with the grated dudhi and keep covered aside for 10 minutes. The dudhi will release its juices.
  3. After 10 minutes add all remaining spices and curd. Mix well and keep aside.
  4. In another bowl, mix wheat flour and oil . ( If dry wheat flour hold shape, it means amount of oil what we add is proper).
  5. Mix dudhi mixture with flour and knead in to dough . If your flour is dry then add one by one spoon of curd for kneading (total 4 tbsp. extra curd used).
  6. once dough is ready, add 1 tbsp. of oil to grease the dough. Keep aside for 30 minutes.
  7. After 30 mins. divide dough into 30 equal parts .With the help of rolling pin, roll each dough ball like roti and shallow fry with oil .
  8. Apply ghee and serve hot or carry with you while traveling or in offices.
  9. You can enjoy your thepla with Aam ras, Masala tea, herbal tea, tameta nu shak, kela nu shak or any pickle, murrabo, chhundo.
Dudhi ni chhin(grated bottle guard)
Marinate with salt,sugar and cumin seeds
Marinated dudhi ni chhin
All Dry spices and ginger paste with marinated dudhi ni chhin
consistency of thepla dough.
Making of Dudhi na thepla