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

(189) Safed Chori( Small White Lobia)

Ingredients

  • ½ cup safed chori (white chori.)
  • ¼ cup Toor dal.
  • 2 cup water for cooking.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • 2 washed kokam.
  • 2 tbsp. chopped jaggery.
  • Tempering Ingredients (Vaghar).
  • 1 tbsp. Oil.
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • 1 tsp. grated Ginger.
  • ½ tsp. Green chilli paste.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tbsp. freshly chopped Coriander leaves.

Method

  1. Soak overnight White Chori.
  2. Soak overnight Toor dal.
  3. Wash thoroughly and pressure cook upto 3 whistles after adding water, salt and turmeric powder in chori pan.
  4. In pressure cooker arrange Chori pan at the bottom, above it Toor pan with ¼ cup water and on the top , kokam pan with 3 tbsp of water.
  5. Open the lid when pressure is released.
  6. Remove all three pans from pressure cooker. Choli pan keep aside and churn Toor dal properly and then mix into chori pan. Pour kokam and jaggery in Chori pan.
  7. Heat oil in tempering vessel. Add Mustard seeds and wait for crackling sound.
  8. Add Asafoetida powder, Curry leaves, Ginger, Green chilli paste, red chili powder, Coriander Cumin powder and chopped Coriander leaves. Pour vaghar in the chori pan and mix thoroughly. Simmer for 5 minutes on slow flame. Stir occasionally.
  9. Taste the dish before serving hot with steamed rice and Fulka roti or Jower roti or Bajra roti or Bhakhri or as per your desire.
Categories
Protein rich food

(186)Sprouted Matki

Ingredients

  • 1 cup whole Matki.
  • 1 cup water for cooking.
  • 1 tbsp Oil.
  • 2 tsp. Salt.
  • 1 tsp. Turmeric powder.
  • 3 tsp. Sugar
  • 2 tsp. Lemon juice.
  • Bhujia sev for garnishing
  • Tempering Ingredients (Vaghar)
  • 2 tbsp. Oil
  • 1 tsp. Mustard seeds.
  • ½ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • 2 tsp. grated Ginger.
  • 1 tsp. Green chilli paste.
  • 2 tsp. Red chilli powder.
  • 2 tsp. Coriander Cumin powder.
  • 2 tbsp. finely chopped Coriander leaves.

Method

  1. Soak whole malki before 36 hours.
  2. After 10 hours drain water. Loosely tie in muslin cloth or in clean kitchen towel. Keep matki potli in dark and warm place for 24 hours.
  3. After 24 hours all matki will sprouts. Wash in strainer for 2-3 times.
  4. Transfer matki in pan and add Water, Salt, Sugar and 1 tbsp. Oil. Pressure cook upto 3 whistles.
  5. Open the lid when pressure is released.
  6. In nonstick pan or thick bottom pan heat oil.
  7. Add Mustard seeds and wait for crackling sound and add Asafoetida powder, Curry leaves, Ginger, Green chilli paste, Red chilli powder, Coriander Cumin powder and Coriander leaves. Saute for 10-15 seconds and pour cooked Matki alongwith its cooked water.
  8. Saute on fast flame to reduce water.
  9. Taste the dish before serving hot and garnish with Bhujia sev and fresh piece of lemon.
Categories
Healthy food

(185) Methi Moong Dal

Ingredients

  • ½ cup Yellow Moongdal.
  • 1 cup washed and finely chopped Methi bhaji( Fenugreek leaves).
  • 2 cup water for cooking.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • 2 washed kokam.
  • Tempering Ingredients (Vaghar)
  • 1 tbsp. Oil.
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • ½ tsp. grated Ginger.
  • 2 whole Red chillies.
  • 1 tsp. Red chilli powder.
  • 1 tbsp. finely chopped Coriander leaves.

Method

  1. Wash thoroughly Moong dal.
  2. Pluck leaves from stalks, wash thoroughly and chop finely.
  3. Mix both dal and leaves together add Water, Salt and Turmeric powder and pressure cook upto 2 whistles.
  4. Arrange dal pan at the bottom and kokam pan with 3 tbsp. water above it in pressure cooker.
  5. Open the lid when pressure releases.
  6. Heat oil in nonstick pan or thick bottom pan.
  7. Add Cumin seeds and wait for crackling sound. Now add Asafoetida powder, Curry leaves, whole red chilli, Ginger, Red chilli powder and Coriander leaves. Saute for 5-10 seconds and pour cooked mixture of Dal and Methi bhaji. Close the lid and simmer for 5 minutes on slow flame. Stir occasionally.
  8. Taste the dish before serving hot with steamed rice and Fulka roti or Bajra roti or Jower roti or Bhakhri or as you wish.
Categories
Healthy food

(183)Chana Dal Patal Bhaji

Ingredients

  • ½ cup Chana Dal
  • 3 Colocasia leaves (Patra na pan)
  • 2 cup water for cooking.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • 3 tbsp. chopped Jaggery.
  • 1 tbsp. Tamarind paste .
  • Tempering Ingredients (Vaghar)
  • 1 tbsp. oil.
  • ½ tsp. Mustard seeds.
  • ½ tsp. White sesame seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 tsp. grated Ginger.
  • ½ tsp. Green chilli paste.
  • 8-10 Curry leaves.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tsp. Garam masala.
  • 1 tbsp. finely chopped Coriander leaves.

Method

  1. Soak overnight Chana Dal.
  2. Next morning wash thoroughly for 2 times and keep aside.
  3. Remove midrib of Colocasia leaves.
  4. Wash thoroughly and finely chop leaves of Colocasia.
  5. Mix dal and chopped leaves in pan and pressure cook after adding water, salt and turmeric powder upto 3 whistles.
  6. Open the lid when pressure releases.
  7. In nonstick pan or thick bottom pan heat oil.
  8. Add Mustard seeds and wait for crackling sound. Now add Asafoetida powder, Curry leaves, Red chilli powder, Coriander Cumin powder, Garam masala, Ginger and green chilli paste.
  9. Saute for 10-15 seconds and pour cooked mixture of dal and leaves.
  10. Add tamarind paste and jaggery.
  11. Close the lid and simmer for 5 minutes.
  12. Garnish with Bhujia sev. Taste the dish before serving hot with steamed rice and Fulka roti or Bajra roti or Jower roti or Bhakhri or as you wish.
Categories
Quick Cooking Tips

(182) Tamarind Paste

Ingredients

  • 100 gms. Tamarind.
  • 1 tbsp. Salt.

Method

  1. Remove seeds, fibres and hard skin of tamarind.
  2. Wash properly twice.
  3. In mixture jar add salt and just sufficient water to make thick paste( like tomato puree)
  4. Strain the mixture for getting smooth paste.
  5. Boil for 2 minutes in nonstick pan or thick bottom pan. Stir continuously otherwise tamarind paste will stick at the bottom of the pan.
  6. Store in glass jar in refrigerator for future use.
  7. Use within 6 months.
Categories
Healthy food

(181) Chana Dal with Palak( Spinach)

Ingredients

  • ½ cup Chana Dal.
  • 2 cup water for cooking
  • 1 bunch washed and finely chopped Spinach( approx. 250 gms.)
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • 2 tbsp. chopped jaggery.
  • 2 washed kokam.
  • Tempering Ingredients (Vaghar)
  • 1 tbsp. Oil.
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 whole Red chilli.
  • 1 tsp. grated Ginger.
  • 8-10 Curry leaves.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tsp. Garam masala.
  • 1 tbsp. chopped Coriander leaves.

Method

  1. Soak overnight Chana Dal.
  2. Next morning wash Chana dal thoroughly 2-3 times. Keep aside.
  3. Pluck leaves of spinach from its stalk, wash thoroughly and chop finely.
  4. In big vessel mix Chana Dal and finely chopped Spinach. Add water, salt and turmeric powder.
  5. Arrange spinach mix dal vessel at the bottom of cooker and above it washed kokam with 3 tbsp. of water. Close the lid and pressure cook upto 3 whistles.
  6. Open the lid when pressure releases.
  7. Heat oil in nonstick pan or thick bottom pan.
  8. Add Mustard seeds and wait for crackling sound. Add Asafoetida powder, Curry leaves, Red chilli powder, Coriander Cumin powder, Garam masala and chopped Coriander leaves. Saute for 5-10 seconds and pour Spinach mix dal and kokam. Mix thoroughly.
  9. Close the lid and simmer for 5 minutes.
  10. Taste the dish before serving hot with steamed rice and Fulka roti or Bajra roti or Jower roti or Bhakhri or as you wish.
Categories
Healthy food

(179) Channa Dal (without Onion- Garlic)

Ingredients

  • ½ cup Channa Dal.
  • 2 cup water for cooking.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • ½ tsp. grated ginger.
  • 2 tbsp chopped jaggery.
  • 2 washed Kokam.
  • Tempering Ingredients (Vaghar )
  • 1 tbsp. Oil.
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • 1 finely chopped green chilli.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tsp. Garam masala.
  • 1 tbsp. chopped Coriander leaves.

Method

  1. Soak overnight Channa Dal.
  2. Next day morning wash thoroughly for 2 -3 times.
  3. Pressure cook upto 3 whistles after adding water, salt and turmeric powder.
  4. In pressure cooker arrange Channa dal pan at the bottom and on top washed kokam with 3 tbsp of water.
  5. Open the lid when pressure releases. Drain extra water from the Channa Dal. Please never throw this extra water but use for adjusting consistency of curry or dal otherwise you can also use for kneading dough.
  6. Heat oil in nonstick pan or thick bottom pan. Add Mustard seeds and 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 Channa dal and Kokam in it . Add Jaggery and Ginger. Close the lid and simmer for 5 minutes on slow flame. Stir occasionally.
  7. Taste the dish before serving hot with steamed rice and Fulka roti or Jower roti or Bajra roti or Bhakhri or as you wish.
Categories
Healthy food

(176)Toor dal Osaman

Ingredients

  • 1 cup strained liquid of cooked toor dal.
  • 2tbsp. cooked toor dal
  • 2 cup water.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • 2 tbsp. chopped jaggery.
  • 2 Kokum.
  • Tempering Ingredients (Vaghar)
  • 1 tbsp. Desi ghee.
  • ½ tsp. Cumin seeds.
  • 2 Clove.
  • ½ inch Cinnamon stick.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • 1 Whole Red chilli.
  • 1 tbsp. finely chopped Coriander leaves.

Method

  1. Mix strain liquid of dal and cooked toor dal with the help of churner.
  2. Transfer this liquid (osaman) in thick bottom pan.
  3. Add remaining ingredients in osaman .Heat osaman pan on medium flame.
  4. On another stove heat oil in tempering vessel. Add Cumin seeds and wait for crackling sound . Add Asafoetida powder, Curry leaves, Red chilli and chopped Coriander leaves. Soute for 5-10 seconds and pour vaghar in Osaman.
  5. Boil Osaman for 5 minutes on slow flame.
  6. Taste the dish before serving hot with steamed rice, Lachko Toor dal, Fulka roti or Jower roti or Bhakhri.
Categories
Protein rich food

(174) Whole Green Channa.

Ingredients

  • ½ cup dry Green Channa.
  • 2 cup water.
  • 1 tsp. Salt.
  • 2 medium size Onions.
  • 2 medium size Tomatoes.
  • 1 tbsp.finely chopped Coriander leaves.
  • 2 tbsp. finely chopped raw mangoes (seasonal).
  • ½ tsp. lemon juice.
  • 1 tsp. Chat masala.

Method

  1. Soak overnight green channa.
  2. Next morning wash 2-3 times and pressure cook upto 4 whistles.
  3. Open the lid when pressure releases.
  4. Strain cooked Channa with the help of strainer. Use strained liquid of cooked channa for preparing Osaman otherwise discard.
  5. In big plate mix all other ingredients with boiled channa.
  6. Taste the dish before serving. Serve with Khakhra or Fulka roti or Bhakhri or Bajra roti or Jowar roti or as you wish.
Categories
Protein rich food

(167) Trevtidal( 3 mix dal)

Ingredients

  • 2 tbsp. Moong dal ( yellow).
  • 2 tbsp. Udad dal ( white).
  • 1 tbsp. Channa dal.
  • 2 cup water for cooking.
  • 1 tsp. Salt
  • ½ tsp. Turmeric powder.
  • 1 tsp Red chilli powder.
  • 1 tsp. grated ginger.
  • 2-3 washed Kokum or 1 tsp. lemon juice.
  • Tempering Ingredients (Vaghar)
  • 1 tbsp. Oil.
  • ½ tsp. Mustard seeds.
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 finely chopped Green chilli.
  • 8-10 Curry leaves.
  • 1 tbsp. chopped coriander leaves.

Method

  1. Soak channa dal over night.
  2. Next morning wash thoroughly channa dal and cook separately.
  3. In another vessel wash moong dal and Udad dal togather and cook.
  4. In pressure cooker arrange mix dal ( moong dal and udad dal ) vessel at bottom , above it, keep small dish with channa dal and on top of it keep small vessel contains kokam with 3 tbsp. water.
  5. Cook all dals upto 2 whistles in pressure cooker.
  6. Remove dal pans from cooker and mix in another vessel.
  7. Heat dal vessel on medium flame and stir continuously otherwise moong dal and udad dal will stuck to bottom of the pan.
  8. Add remaining ingredients and cook till 2-3 boils.
  9. On another stove heat oil in tempering vessel.
  10. Add Mustard seeds and wait for crackling sound and add Cumin seeds. Wait for crackling sound and add Asafoetida powder, Curry leaves and Coriander leaves.Soute for 10-15 seconds. Pour vaghar in dal vessel and again cook for 2-3 boils. Stir continuously.
  11. Taste the dish before serving. Serve hot with Bajri roti or Jowar roti.