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
salads

(218)Beet root Salad

Ingredients

  • 2 Beet root.
  • ¼ tsp. Salt(optional).

Method

  1. Peel and wash Beet root.
  2. Make ½ cm. thick slices.
  3. Pressure cook up to 3 whistles.
  4. Serve hot after sprinkling Salt.
Categories
Health Drinks

(217)Gud Kokam nu Pani

Ingredients

  • 2 cups of water.
  • ¼ cup Jaggery (Gud)
  • 5-6 Garcinia (Kokam)
  • ¼ tsp. Asafoetida powder.
  • 1½ tsp. Salt.
  • ¼ tsp. Turmeric powder.

Method

  1. In a sauce pan boil water.
  2. Add all ingredients and again boil for 5 minutes on slow flame.
  3. Taste before serving and serve hot with khichadi, biryani or as you wish.
  4. Gud Kokam pani also helps in reducing stomach aches and sore throat.
Categories
Quick Cooking Tips

(216)Ready masala for stuffing Vegetables.

Sambhariya Shak no msalo

Ingredients

  • 2 tbsp. Desiccated coconut powder. or
  • 2 tbsp. Groundnut powder.
  • 2 tbsp. White Sesame seeds powder.
  • 2 tbsp. Dariya dal powder.
  • 2 tbsp. Sugar powder.
  • 1 tbsp. Aamchur powder. OR Kokam powder
  • 1 tbsp. Coriander powder.
  • 1 tbsp. Red chilli powder.
  • 1 tsp. Cumin powder.
  • 1 tsp. Fennel powder.
  • 1 tsp. Turmeric powder.
  • ½ tsp. Asafoetida powder.

Method

  1. Dry roast Dariya dal, Ground nut and Sesame seeds separately.
  2. When cool completely grind separately on pulse mode otherwise oil separates out.
  3. Dry roast Coriander seeds, Cumin seeds and Fennel seeds separately.
  4. When cool completely grind together into fine powder.
  5. In a big mixing bowl mix all the ingredients thoroughly. Approximately this masala mixture is 200 gms.
  6. Store in an air tight container in the refrigerator.
  7. How to make Kokum powder Wash soft kokam and drain all the water from the kokum. In a mixture grinder, grind kokum along with dry shredded coconut and you will get lump free kokum powder.
  8. How to use this masala :–When you want to cook vegetables then that time, 500 gms of vegetables requires 200 gms. of this masala for stuffing after mixing 1 cup of fresh finely chopped Coriander leaves and salt in this masala.
Categories
salads

(214)Lila Chana ni Salad

Ingredients

  • 250 gms. fresh Chana( vegetable)
  • 1 medium size Onion.
  • 1 medium size Tomato.
  • 1 tsp. Oil for saute.
  • ⅛ tsp. Asafoetida powder.
  • 1 tsp. Salt.
  • 1 tsp. red chilli powder.
  • ½ tsp. lemon juice.
  • 1 tbsp. finely chopped Coriander leaves.

Method

  1. Wash chana and keep aside.
  2. Heat oil, add Asafoetida powder and saute till chana becomes tender.
  3. Finely chopped onion and tomato and keep aside.
  4. In a mixing bowl mix thoroughly chana, onion, tomato, and all other ingredients.
  5. Serve with roti, paratha, bhakhri, nan or as you wish.
Categories
salads

(213)Lila Mogri ni Salad

Ingredients

  • 250 gms. Green mogri.
  • 1 tbsp.Lemon juice.
  • 1 tsp. Salt.
  • 1 tsp. oil
  • ⅛ tsp. Asafoetida powder.

Method

  1. Wash and Chop Mogri into small pieces.
  2. Marinate with salt and keep aside for 5 minutes.
  3. Squeeze mogri and remove excess water from it.
  4. Heat oil, add Asafoetida powder and saute mogri for 2 minutes.
  5. Transfer the content into a serving bowl and mix lemon juice.
  6. Serve with Roti, bhakhri, paratha, Nan or as you wish.
Categories
salads

(212)Matki ni Salad

Ingredients

  • 1 cup cooked sprouted matki.
  • ¼ cup Dadam Dana (Pomegranate seeds).
  • 2 finely chopped onions.
  • 2 finely chopped Tomatoes or 1 tbsp. fresh Lemon juice.
  • Pinch of Salt
  • Pinch of Red chilli powder.

Method

  1. In a mixing bowl mix thoroughly salt and chilli powder and lemon juice  in chopped onion.
  2. Now mix Dadam Dana and Cooked Matki.
  3. Serve with roti, bhakhri, nan, paratha or as you wish.
Categories
salads

(211)Kamrakh ni Salad

Ingredients

  • 2 Kamrakh (star fruit)
  • Pinch of Salt.
  • Pinch of Red chilli powder.

Method

  1. Wash and cut five ridges of star fruit.
  2. Slice the fruits into thin slices,
  3. Sprinkle salt and red chilli powder.
  4. Serve either with other fruits or with meals.
Categories
salads

(210)Amla Dadam nu Salad

Ingredients

  • 2 Amla( Goose berries)
  • ¼ cup Dadam Dana (Pomegranate).
  • 15-20 Phudina pan(Mint leaves).
  • No need to add salt otherwise ½ tsp. salt.

Method

  1. Chop Amla into very small pieces.
  2. Finely chop Phudina pan.
  3. Separate seeds from the Pomegranate.
  4. In a mixing bowl mix all ingredients.
  5. Serve with roti, bhakri, paratha, nan or as you wish.
Amla, Phudina, Dadam
Categories
salads

(209)Khaman Kakdi nu Salad

Ingredients

  • ¼ cup Dariya dal.
  • 200 gms. Cucumber.
  • 1 tsp. Salt.
  • 1 tbsp. Lemon juice( fresh).
  • 1 tbsp. Freshly chopped Coriander leaves.
  • 1 finely chopped green Chilli or ½ tsp. red chilli powder.

Method

  1. Dry roast dariya dal on slow flame and keep aside.
  2. Peel, wash and chop cucumber into ½ cm. cubes. Marinate with salt and keep aside.
  3. Crush roasted daria dal with a rolling pin on the chopping board.
  4. Squeeze the excess water from cucumber pieces.
  5. In a mixing bowl mix crushed daria dal with squeezed cucumber and remaining ingredients thoroughly.
  6. Serve with roti, paratha, kulcha, nan  or bhakhri.
  7. Instead of daria dal you can also use peanuts and the remaining recipe will be the same.
Categories
salads

(207)Aachari Gajar ni Salad

Ingredients

  • 2 Carrots.
  • 4 Bhavnagari chillies
  • 1 tsp. Oil.
  • Pinch of Mustard seeds.
  • Pinch of Asafoetida powder.
  • Pinch of Salt.
  • 2 tbsp. Athana no sambhar (Pickle masala)
  • 1 tsp. lemon juice (fresh)
  • 2 tbsp. freshly chopped Coriander and Curry leaves.

Method

  1. Peel carrots, wash and cut into 2 -3 inches long slices.
  2. Wash chillies,remove seeds and cut into slices.
  3. Heat oil in iron kadhai , add mustard seeds and wait for a crackling sound. Add asafoetida powder and chili slices.
  4. Soute on fast flame for 30 seconds and then add carrot slices. Add salt and stir.
  5. Saute for 1 ½ minutes. Stir continuously.
  6. Switch off the flame and mix sambhar masala thoroughly with carrot slices.
  7. Mix lemon juice, coriander leaves and serve with Roti, paratha, bhakhri, puri or as you wish.
Carrots , Bhavnagari chillies, chopped Coriander and curry leaves.
Pickle powder
Aachari Gajar