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

(244)Ponk

Ingredients

  • 1 cup Ponk.
  • ½ cup Limbu mari ni sev.
  • ½ cup Pomegranate seeds.
  • 1 tsp. lemon juice.

Method

  1. Boil water in a pressure cooker.
  2. Place the ponk in the colander with the stand for 1 minute in the cooker without a whistle so that we can give steam heat to the ponk .
  3. Serving idea:- Serve steamed hot ponk , sprinkle limbu mari sev on it and pomegranate seeds. Mix lemon juice with it and enjoy steaming hot ponk with crispy sev and crunchy Pomegranate seeds with aroma and taste of lemon.
  4. Enjoy with love and smile.
Categories
Healthy food

(239)Rasiya Dhokla

Ingredients

  • 8-10 pieces of Khaman dhokla or Moong dal dhokla
  • Rasso(Ingredients for making liquid) 3-4 tomato puree cubes, 2 cups water, 2 tbsp. finely chopped Jaggery, 1 tsp. Red chilli powder, ½ tsp. Turmeric powder, 1 tsp. Coriander Cumin powder, 1 tsp. salt.
  • Tempering Ingredients 1 tbsp. Oil, ½ tsp. Cumin seeds, ¼ tsp. Asafoetida, 8-10 Curry leaves, 1 tbsp. finely chopped Coriander leaves.

Method

  1. Cut each dhokla piece into 4 parts and keep aside.
  2. Defrost tomato puree cubes.
  3. Heat oil in steel kadhai and add cumin seeds, wait for a crackling sound and add Asafoetida powder, dry masala, curry leaves and coriander leaves. Give a quick stir and add tomato puree, jaggery and water.
  4. After 2-3 boils add dhokla pieces and boil for 1 minute.
  5. Serve hot with bhakhri, paratha, roti or as you wish.
Rasso
cut into small pieces
Rasiya Dhokla

Categories
Healthy food

(237)Instant Soft Dosa

Ingredients

  • 1 cup tender coconut.
  • 1 cup of Rice flour.
  • 2 ¾ cup water.
  • ½ tsp. Soda bi Carb.
  • 1 tsp. Salt.
  • 1 tbsp. finely chopped Coriander leaves.

Method

  1. Make a smooth paste of tender coconut.
  2. In a mixing bowl mix rice flour and coconut paste thoroughly by adding water. Add salt and soda bi carb and prepare the flowing consistency of the batter.
  3. Spread either on non stick tawa or in an appum vessel and prepare instant soft dosa.( See vidio)
  4. Serve with Coconut chutney.
Making soft dosa in Appum vessel
Categories
Healthy food

(236)Mamra ni chiki

Rice puff crispy bars

Ingredients

  • 3 cup Mamra.
  • 1 cup finely chopped Jaggery.
  • 2 tbsp. chopped Pistachio.
  • Pinch of baking soda.
  • 1 tsp. Ghee.

Method

  1. Dry roast mamra on a slow flame. Check after 2-3 minutes and if a single piece is powdered by pressing with your thumb and finger, it means mamra is properly roasted. Keep aside roasted mamra.
  2. Grease steel plate and keep ready.
  3. In a non stick pan add ghee and melt jaggery on slow flame.
  4. check after every 2 minutes the consistency of jaggery syrup and when droplet breaks easily at that time add baking soda, mix thoroughly and switch off the flame.
  5. Mix crispy mamra thoroughly and quickly.
  6. Spread mixture quickly on a greased plate, sprinkle pistachio and pat gently with greased palms.
  7. Immediately cut into square pieces with the help of a sharp knife or steel spatula.
  8. Enjoy mamra chiki any time of the day but health conscious people don’t forget to eat before workout. This will boost your energy.
Crispy mamra
Mamra ni chiki
Categories
DIY

(235)Dusting Spray

Ingredients

  • 1 cup water.
  • ¼ cup Olive oil.
  • 8-10 Camphor tablets.
  • 10-12 drops of Lavender oil.
  • ½ cup white vinegar.

Method

  1. Heat oil and melt camphor tablets in it and keep aside to cool down.
  2. Fill the spray bottle with water, olive oil, lavender oil and white vinegar.
  3. Shake well every time while spraying on wooden furniture and wipe with cotton cloth.
  4. This spray reduces the mixing of dust in the room atmosphere while dusting the furniture.
Categories
DIY

(233)Cow Ghee Diya Batti

Ingredients

  • 6 tbsp. Cow ghee.
  • 12-15 Camphor tablets.
  • Diya batti.
  • Ice tray.

Method

  1. Arrange all cotton home made diya batti in an ice tray and keep aside.
  2. Heat cow ghee and camphor tablets in thick bottom kadhai on fast flame.
  3. Once fumes out from the ghee, switch off the flame and stir continuously so that camphor tablets melt.
  4. Pour 2 tsp. of hot ghee on each batti and keep aside for 10 minutes to cool down.
  5. After 10 minutes refrigerate for 5-6 hours.
  6. Unmould all diya batti from an ice tray and store in the fridge
  7. If you want to keep outside the fridge, at room temperature then during melting add one 9 inch colourless candle. So due to the wax , ghee batti remain hard at room temperature .
  8. Light during prayer or in the evening in the kitchen for a refreshing aura or during candle light dinner or when you desire peace and tranquility.
Categories
Healthy food

(231) Phudina Paratha.

Ingredients

  • 1 ½ cup Mint Leaves (Phudina paan).
  • 3 Green chillies.
  • ½ inch Ginger piece.
  • ½ cup finely chopped Coriander leaves.
  • 1 tsp. Mango powder ( Aamchur powder)
  • 2 tsp. Salt.
  • 2 cup Wheat flour.
  • 4 tbsp. Oil.
  • 1 tsp. White sesame seeds.
  • ½ tsp. Garam masala.

Method

  1. Pluck  leaves from the stalk of Mint.
  2. Wash and keep aside in a colander.
  3. Wash finely chopped Coriander leaves and keep aside in a colander.
  4. Grind and make a fine paste of mint leaves, Ginger and Green chillies.
  5. In a big mixing bowl mix wheat flour with other dry ingredients and oil. Mix thoroughly and if flour holds the shape of your fist, it means oil is in perfect condition . Now mix mint paste and coriander leaves in flour and knead soft dough.
  6. With the help of dry flour roll parathas and roast with ghee on medium flame.
  7. Serve hot Phudina paratha with bundi raita, golkeri pickle and Tomato Soup or Chass or as you wish.
Categories
salads

(230) Sweet Corn Salad

Ingredients

  • 1 cup Sweet Corn seeds.
  • ½ tsp. Salt.
  • 1 tsp. Red Chilli powder or Black pepper powder.
  • 1 tsp. Butter.

Method

  1. Wash and pressure cook sweet corn seeds in a colander up to 2 whistles.
  2. Heat butter in a non-stick pan .
  3. Saute cooked sweet corn seeds for 1 minute.
  4. Mix salt and chilli powder.
  5. Serve with Roti, paratha bhakhri puri, Rice or as you wish.
Categories
Beauty tips

(226) Hair Vitaliser

Decoction of spices.

Ingredients

  • 10 -12 drops of Lavender oil.
  • 10-12 Bay leaves.
  • 2 tsp. Black seeds( Kalonji)
  • 2 tsp. Fenugreek seeds.
  • 500 ml. water.

Method

  1. In a saucepan heat water.
  2. Add all ingredients except Lavender oil and boil for 20 minutes on slow flame.
  3. Switch off the flame, add Rosemary essential oil and mix thoroughly.
  4. Fill the spray bottle with this infused water.
  5. Spray on the scalp and massage for 10 minutes. You can keep it as it is or wash it.
  6. Wash with mild shampoo and conditioner.
  7. Repeat alternately and regularly. You  can definitely see the difference.
Categories
Healthy food

(224)Celery na Bhajiya

Ingredients

  • 250 gms. Celery.
  • 1 cup Chana dal  flour.
  • ½ cup Rice flour.
  • 2- 3 Finely chopped Green Chillies.
  • 1 tsp. Red chilli powder.
  • ¼ tsp. Turmeric powder.
  • ¼ tsp. Asafoetida powder.
  •   Pinch of Soda bi carb.
  • 1 tsp. Salt.
  • 1 ½ cup+ 1 tbsp. Water.
  • Oil for frying.

Method

  1. Pluck all the leaves from Celery.
  2. Wash stalks as well as leaves thoroughly and spread leaves on kitchen nepkin .
  3. Finely chopped tender stalks and ½ cup leaves and keep aside. Remaining leaves keep aside.
  4. In a mixing bowl mix both the flours, spices and soda and make a smooth batter with the help of water. Adjust the consistency by adding more water ( see video).
  5. Add finely chopped leaves and stalks . Mix thoroughly.
  6. Heat oil in kadhai on a fast flame.
  7. Once oil heat check it by dropping 2- 3 drops of batter . If drops come immediately on the surface of the oil  it means oil is ready for frying bhajia but if drops sit at the bottom it means still you have to heat the oil.
  8. Dip 2-3 leaves at a time in batter and then drop it in oil. Fry till golden brown. Repeat the process till frying is completed. Sprinkle chat masala on bhajia.
  9. Serve hot Celery bhajia with Sweet chutney and Green chutney. Tomato ketchup
Celery
Consistency of the batter
Making of Celery na bhajia.