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
Breakfast snacks

(123) Khakhra

Ingredients

Leftover fulka rotis.

Method

  1. Heat iron tawa on high flame.
  2. Start making khakhra on medium heat with the help of wooden press.
  3. Give gentle pressure every time whenever press with wooden press.
  4. Each khakhra will take 2 to 3 minutes depending on the thickness of roti.
  5. Apply melted ghee on khakhra and sprinkle Jiralu, athana no sambhar or as you desire.
  6. Enjoy with masala tea, coffee, hot chocolate milk, turmeric milk, masala tea or as you desire.

You can also make khakhra from leftover paratha, thepla or bhakhri . This khakhra will take more time means 5-6 minutes as thickness is mostly double then roti. Procedure will be the same.

Roti
Khakhra
Making of Khakhra
Categories
onepot recipe

(122) Coconut Rice

Ingredients

  • ½ cup Basmati rice.
  • 1½ cup water.
  • 6 coconut cubes.( 1 cube=1 tbsp.)
  • 2 tbsp. Coconut oil.
  • ½ tsp. Salt.
  • ¼ tsp. Asafoetida powder.
  • ½ tsp. Shahjeera.
  • ¼ tsp. Turmeric powder.
  • 2 pieces of Cinnamon stick.
  • 1 tbsp. finely chopped coriander leaves.
  • 2 bay leaves.
  • 4-5 Curry leaves.
  • 1 or 2 green chili.

Method

  1. Wash Rice twice.
  2. Heat oil in non stick pan.
  3. Add Shahjeera, wait for crackling sounds and add all other spices.
  4. Saute for 1 minute and add rice and coconut cubes.
  5. Again saute for a minute and add required quantity of water.
  6. As water starts boiling turn the flame from high to low .
  7. Cook till all the rice grains are tender.
  8. Add water if necessary .
  9. Serve rice with Vegetable Stew or Rasam or as you desire.
Basmati rice.
Spices use in coconut rice.
Coconut rice.
Categories
Steamed food

(121) Moongdal Dhokla

Ingredients

  • 2 cups Green Moongdal.
  • 2 inch Ginger piece finely chopped or 1 tsp. Ginger paste
  • 2 Green chilis finely chopped or 1 tsp. green chili paste.
  • 1 tsp. Salt.
  • 1 tsp. Soda.
  • 1 tsp. Turmeric powder (optional).

Ingredients for tempering

  • 1 tbsp. Til oil
  • ¼ tsp. Mustard seeds.
  • ¼ tsp. Sesame seeds.
  • 4-5 Curry leaves.
  • 1 tsp. finely chopped coriander leaves.

Method

  1. Wash twice and soaked for 10-12 hours.
  2. Drain water and grind into smooth paste.
  3. Add 1-2 spoon water for required consistency.
  4. Add salt,ginger, green chili and Turmeric powder if you want yellow colour.
  5. Add soda and mix thoroughly.
  6. Greese thali and pour batter.
  7. Fill ¾ thali with batter.
  8. Steam dhokla thali for 10 minutes.
  9. Remove thali from steamer and keep aside for 1 minute to release steam from dhokla.
  10. Cut dhokla into desire shape.
  11. For tempering heat oil in pan or vaghar vessel.
  12. Add mustard seeds, wait for crackling sound.
  13. Add Sesame seeds, Curry leaves and Coriander leaves .
  14. Pour temper oil on dhokla thali and spread evenly on dhokla.
  15. Serve hot dhokla with Garlic Chutney, Green Chutney, Sweet Chutney and a glass of chilled Chaas.
soaked Moongdal.
Consistency of dhokla batter
Fill ¾ plate with batter.
Steamer setup for dhokla thali
Moongdal Dhokla
Categories
Quick Cooking Tips Spices

(120) Green chili powder

Ingredients

100 gms. Green Chilies.

Method

  1. Wash and wipe chilies with cloth.
  2. Pluck stalk of each chili with hand.
  3. Don’t cut with knife otherwise cut portion of chili turns brown in colour.
  4. Pack chilies in muslin cloth and keep it in refrigerator in open box .
  5. You can also pack chilies in brown paper bag but ensure that there should be no compression and moisture .
  6. Within 15 to 20 days all chilies will dry without changing colour .
  7. Grind chilies with the help of grinder and strain the fine powder with the help of tea strainer.
  8. Store green chili powder in air tight glass bottle for further use.
Green chilies
Refrigerated dried green chili
Green chili powder
Categories
Quick Cooking Tips Spices

(117) Chhas Masala

Ingredients

Method

  1. Grind all the ingredients seperately .
  2. Store in separate air tight glass bottles.
  3. In one bowl mix all the ingredients for making chhas masala.
  4. Store chhas masala in air tight glass bottle.
Categories
Steamed food

(115) Besan Dhokla.

Ingredients

  • 2 cups Channa dal grind into fine powder or readymade 2 cups Channa flour commonly known as besan or you can take coarse flour also.
  • 2 cups water.
  • 1 cup curd.
  • 1 tsp. Sugar.
  • ½ tsp. Soda or 1 Eno sachet
  • 1 tsp. Salt.
  • 1 tsp. Ginger paste.
  • 1 tsp. Green chili paste.
  • ½ tsp red chili powder for sprinkling over besan dhokla .

Ingredients for tempering

  • 2 tbsp. Til oil.
  • ¼ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • 1 tsp. Sesame seeds.
  • 1 tbsp. finely chopped coriander leaves for garnishing.
  • 1 tbsp. grated coconut for garnishing.

Method

  1. In big sauce pan take flour and add water little by little and stir continuously. So no lumps will form.
  2. Add curd ,salt and ginger chili paste. Mix thoroughly.
  3. Keep aside for 10 minutes.
  4. Boil water in steamer.
  5. After 10 minutes grease thali and pour dhokla batter upto ¾ height of thali.
  6. Sprinkle red chili powder on batter and steamed for 20 minutes in steamer.
  7. After 20 minutes remove besan dhokla thali and wait for 1 minute to escape steam .
  8. Apply little oil on dhokla and cut it into desire shape.
  9. Heat oil for tempering. Add mustard seeds. After crackling sound add Asaphoitida powder, Curry leaves and pour it on dhokla thali.
  10. Remove dhokla from thali to plate and garnish with coriander leaves and grated coconut.
  11. Serve hot with Green chutney, Garlic chutney and a glass of Chhaas or masala tea or as you desire.
Categories
cold drink

(116) Chhas

Ingredients

  • 1 cup Curd.
  • 3 cup chilled water.
  • 1 tsp. Chhas masala.

Method

1. Take 1 part fresh curd (not sour).

2. Churn well until smooth (traditionally with a wooden churner or whisk).

3. Add 3 parts water for the standard version (Pitta-prone: 4 parts water).

4. Churn again until frothy.

5. Optionally, remove the top cream layer for a light (Laghu) drink.

Serve Chhas either with regular chhas masala or you can prepare masala according to your prakriti as follows.

Dosha-specific Spice Additions

For Vata Prakriti

Warm and grounding spices:

½ tsp. Roasted cumin powder.

¼ tsp. Rock salt.

Pinch of Dry ginger powder.

Benefits: Improves appetite, reduces gas, and helps the digestion.


For Pitta Prakriti

Cooling and calming:

½ tsp Roasted cumin powder

1 tsp. Fresh coriander leaves (finely chopped)

A pinch of fennel powder

Benefits: Soothes acidity, cools heat, and supports liver health.


For Kapha Prakriti.

Stimulating and drying:

½ tsp. Roasted cumin powder

¼ tsp.Black pepper

¼ tsp.Dry ginger powder

¼ tsp. Rock salt

Benefits: Clears mucus, boosts metabolism, and reduces heaviness.

Categories
Quick Cooking Tips Spices

(119) Mint leaves powder

Ingredients

1 cup fresh Mint leaves ( Phudina ) without stalk, washed and drained.

Method

  1. Spread evenly mint leaves on glass plate.
  2. In microwave select option of desi masala mix.
  3. Mint leaves dries in 3.20 to 5 or some times 6.40 minutes at 99⁰ temperature depence on thickness of leaves.
  4. Dried leaves grind it with the help of dry grinder.
  5. Strain it with tea strainer.
  6. Store this powder in air tight bottle for further use.
Categories
Quick Cooking Tips Spices

(118) Coriander leaves powder.

Ingredients

1 cup Coriander leaves washed and drained.

Method

  1. Spread evenly coriander leaves on glass plate.
  2. In microwave select option of desi masala mix.
  3. Coriander leaves dries in 3.20 minutes at 99⁰ temperature.
  4. Dried leaves grind it with the help of dry grinder.
  5. Strain it with tea strainer.
  6. Store this powder in air tight bottle for further use.
Fresh coriander leaves
Dried coriander leaves.
Categories
Steamed food

(114) Idra Dhokla

Ingredients for Idra flour

  • 1 kg. Parimal rice.
  • ¼ kg. Udad dal.
  • ¼ kg. Tur dal.
  • Ingredients for making Idra dhokla
  • 2 tbsp. Channa dal.
  • 2 cups idra flour.
  • 1 cup curd.
  • 2 cups water
  • 1 tsp. Ginger paste.
  • 1 tsp. green chili paste.
  • Salt
  • Soda or Eno sachet
  • Ingredients for tempering
  • 2 tb sp. Til oil.
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.

Method

  1. Except Channa dal mix all dry ingredients and grind with the help of grinder or atta chakki into coarse flour.
  2. Store the flour upto 3-4 months.
  3. 2 cups of Idra flour mix thoroughly with 2 cups of water and 1 cup curd.
  4. Keep aside the batter for 7-8 hours for fermentation.
  5. Simultaneously soak Channa dal in different vessel.
  6. After 8 hours mix soaked, drained channa dal in fermented batter.
  7. Add Salt, Soda or Eno sachet, Ginger and Chili paste. Mix thoroughly. Adjust the consistency of batter by adding 1-2 spoon of water.
  8. Temper with 2 tbsp. Til oil, Mustard seeds, Asaphoitida powder and Curry leaves (optional).
  9. Idra dhokla batter is ready for making idra.

Instead of making flour you can also prepare batter from soaked ingredients like 1 cup parimal rice, ¼ cup Udad dal, ¼ cup tur dal. Grind separately . Make coarse batter of rice and dal into fine paste.