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

(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

(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.
Categories
Protein rich food

(164)Khata Moong

Ingredients

  • ½ cup whole Moong ( Green gram).
  • ¾ cup water for cooking.
  • 1 tsp. salt.
  • ½ tsp. Turmeric powder.
  • ½ cup curd.
  • ½ spoon grated ginger.
  • Tempering Ingredients( Vaghar)
  • 1 tbsp. Oil
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 8-10 curry leaves.
  • 2 Red whole chillies.
  • 1 tbsp. Coriander leaves.

Method

  1. Wash moong 2-3 times. Soak overnight and next day morning drain water.
  2. Add water, salt and turmeric powder in moong for cooking.
  3. Pressure cook upto 2 whistles.
  4. Once pressure is released remove from cooker and strain cooked Moong.
  5. Strained water you can use for making Moong Osaman. Whole moong keep aside.
  6. In pan take curd and 2 cup Water . Mix thoroughly with the help of churner and then add whole moong in it .Mix grated ginger.
  7. Boil on medium heat and stir continuously otherwise curd starts curdling.
  8. After two boils switch off the flame or put tempering vessel on another stove and heat oil in it.
  9. Add Cumin seeds and wait for crackling sounds. Add Asafoetida powder, Curry leaves and Coriander leaves. Soute for 10-15 seconds and mix vaghar with moong.
  10. Cook again till two boils. Switch off the flame.
  11. Taste the dish before serving. Serve hot with steamed rice and Fulka roti or Bajra roti or Jower roti or Bhakhri or as you wish
Categories
Healthy food

(163)Moongdal stuff Paratha.

Ingredients

  • 1 cup yellow Moong dal.
  • 1 cup water.
  • 1 tsp. Salt.
  • 1 tsp. Sugar.
  • Tempering Ingredients
  • 1 tsp. Oil
  • ⅓ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 tsp. White sesame seeds.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Cumin Coriander powder.
  • ½ tsp. Turmeric powder.
  • 1 tsp. Dry Mango powder.
  • 1 tsp. Garam masala.
  • 1 tsp. finely chopped Curry leaves.
  • ¼ cup finely chopped coriander leaves.
  • Ingredients for making paratha
  • 2 cup wheat flour.
  • 3 tbsp. Oil.
  • ½ tsp. Salt.
  • 1 tsp. White Sesame seeds.
  • Water- 1-2 tsp. less in 1 cup.

Method

  1. Wash thoroughly Moong dal and soak in 1 cup water and salt for ½ an hour. Use same vessel and no need to add extra water for cooking.
  2. Pressure cook upto 2 whistles.
  3. Heat Oil in nonstick pan for tempering.
  4. Add mustard seeds and wait for crackling sound and then add all remaining spices in oil.
  5. Blend and soute all spices for 1 minutes under slow flame.
  6. Add cooked moong dal and again soute for 1 minute.
  7. Mix sugar thoroughly with moongdal stuff and switch off the flame .Taste the dish before further process.
  8. Transfer moongdal stuffing in big plate to cool down.
  9. Knead paratha dough, keep aside for 10 minutes.
  10. Take out dough ball ( half size of the tennis ball) and roll out in to 4 inches size roti. place moongdal ball over roti. Fold roti into kachori style and again make round ball of dough. Gently press and again roll into ½ cm. thick Stuffed Roti.
  11. Heat nonstick tava, roast stuff roti with applying ghee on both the side. Roast till you will get golden brown spots.(when we knead dough by adding more oil as moin and roast roti with ghee or oil on tawa and not on flame we call it Parathas).
  12. Enjoy Moongdal stuff paratha with boondi raita, Aam ras, Sweet Chutney , Green chutney, Methambo, Golkeri, Amla murabba
All spices blend with oil
Moongdal mix with spices.
Moongdal stuff paratha
Categories
Healthy food

(161)Kachi keri no Methambo

Ingredients

  • 3 half ripe Mangoes.( Approx.500 gms)
  • ½ cup Sugar.
  • 2 tbsp. Oil.
  • ½ tsp. Cumin seeds.
  • ½ inch Cinnamon stick.
  • 4 Clove .
  • 2 whole red chillies.
  • 1 tsp. Turmeric powder.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Salt.

Method

  1. Wash and peel all mangoes.
  2. Cut all mangoes in to 1 inch size pieces.
  3. In steel kadhai heat 1 tbsp. oil.
  4. Add Cumin seeds and wait for crackling sound.
  5. Add remaining spices and give one quick stir.
  6. Now add Mango pieces and cook on slow flame. Cook till it becomes tender.
  7. Add salt, sugar and turmeric powder. Stir continuously.
  8. When sugar dissolves mix red chilli powder and switch off the flame.
  9. Store in glass jar once it’s cool down.
  10. Enjoy your methambo with dudhi na thepla, dudhi na muthia, methi na thepla, methi na muthia, Handvo, besan dhokla, idra dhokla, white dhokla, moongdal dhokla , vegetable handvo, Mix dal Appe, Oats Coconut Appe, khakhra, roti, paratha, besan chila or as you wish

2 Desi sour half ripe Mangoes
1 less sour (Totapuri) mango
2½ cup Mangoes.
Tempering Ingredients.
Ready Methambo
Categories
Healthy food

(160)Palak Kofta Curry

Spinach Kofta Curry

Ingredients

  • 1½ bunch of Spinach.( Approx.300 gms)
  • ¼ cup beat curd.
  • Onion gravy Ingredients
  • 2 tbsp.Oil
  • 4 medium size onion.
  • ½ inch Ginger piece.
  • 3 Cloves.
  • ½ inch Cinnamon stick.
  • 1 Green Cardamom.
  • 1 Black Cardamom.
  • 4 whole black pepper.
  • 2 Garlic pods.
  • Tempering Ingredients
  • 2 Bay leaves.
  • 8-10 Curry leaves.
  • 1 Whole red chilli.
  • 1 tsp. Cumin seeds.
  • Ingredients for Kofta
  • ½ bunch finely chopped Spinach.(100 gms.)
  • ¾ cup wheat coarse flour.
  • 2 tbsp. Chickpea flour ( besan).
  • 1 tsp. red chilli powder.
  • ½ tsp. Cumin Coriander powder.
  • ½ tsp. Turmeric powder.
  • ⅛ tsp. Asafoetida powder.
  • 2 tsp. Sugar.
  • 1 tsp. Salt.
  • 2 tbsp. Oil.
  • Oil for frying.
  • Garnishing.
  • ¼ cup finely chopped coriander leaves.

Method

  1. Wash Spinach leaves thoroughly and finely chopped ½ bunch of Spinach for kofta
  2. Marinate finely chopped Spinach with salt and sugar and keep aside.
  3. Blanch remaining Spinach and keep aside.
  4. Cut onions for gravy.
  5. Heat oil in nonstick pan and soute all dry ingredients and then add onion wedges, garlic pods and ginger .Soute till onion becomes translucent.
  6. Make a paste once it is cool down and keep aside.
  7. Make a puree of blanched spinach and keep aside.
  8. In marinated spinach mix wheat flour, besan and all spices.
  9. Mix all the ingredients thoroughly and make a kofta batter.
  10. Heat oil for kofta frying.
  11. Half fry all kofta and keep aside.
  12. Heat oil in nonstick pan and add Cumin seeds. After crackling sound add Asafoetida powder, bay leaves, curry leaves, red chilli. Quickly stir and add onion gravy . Soute till oil separates. Add curd and Spinach puree. Give quick stir for 2-3 times and then add 1 cup water.
  13. Once gravy starts boiling add all kofta , close the lid and cook in slow flame for 5 minutes.
  14. Switch off the flame and garnish with coriander leaves.
  15. Taste the dish before serving. Serve hot Spinach kofta Curry with paratha, kulcha, nan, roti, bhakri , rice or as you wish.
Washed spinach.
Spinach kofta batter
Onion gravy
Blanched spinach
Spinach puree with curd.