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.
Chlorophyll-rich juices (like wheatgrass, parsley, spinach, coriander, or green leafy vegetable juices) can support overall hormonal balance and detoxification. Chlorophyll helps to cleanse the liver, stabilizing blood sugar. It also have anti inflammatory property and also improves digestion and gut health. 100 ml. of chlorophyll rich juice every morning is good for over all health with balance diet like low refined carbs, high fibres and adequate protein.
Here are some chlorophyll rich juices idea for variety and balance cooling effect and no excess of one green.
Dry roast Cashews till it crisp and add poha in the same pan. Roast till crisp and aromatic. Keep aside.
Cut or chop Cranberry and Black currant and keep aside.
In a mixture grinder jar grind Sugar Cardamom and Saffron together. Here we are grinding Saffron not lavigating because in this recipe we need only flavour of saffron and not colour.Keep aside this mixture.
In a mixture grinder grind Poha into powder and keep aside.
In a mixing bowl mix Poha powder, sugar powder and milk powder. Mix well and add chopped Cranberry Black currant and Ghee. Knead dough with the help of regular room temperature milk.
Divide dough into 5 equal portions and with the help of modak mould shape each portion into modak.
Offer Poha Modak to Ganpati Bappa with love faith and devotion.
Pluck leaves of Spinach, wash, chop finely and keep aside ina mixing bowl.
Wash Coriander leaves, chop finely and keep aside.
Grate Paneer and keep aside.
In a mixing bowl mix Spinach, Coriander leaves, Paneer, spices, salt, sugar and curd. Mix well and keep aside for 10 minutes.
In another mixing bowl mix flour with oil.
After 10 minutes in a marinated vegetable bowl add flour and knead a soft dough. Please do not use water. If needed then take one or two spoons of curd.
Divide dough into 15 equal parts and roll each part of dough into medium size paratha.
Roast each paratha with ghee or oil and serve hot with Soup or Curd or Raita or as you wish but serve with love and smile.
2 tbsp. Finely chopped Coriander leaves to garnish.
Method
Grate Cabbage with big hole grater and keep aside.
Chop Spinach and add in the Cabbage bowl.
Add Salt Sugar and Ginger paste in it, marinate it thoroughly and keep aside.
In another mixing bowl mix wheat flour with oil and if wheat flour hold the shape of fist, it means moin is perfect, no need to add more oil for moin.
Now in the same bowl add all dry spices. Mix thoroughly and then pour merinated vegetables in it.
Add curd and knead the dough thoroughly. Consistency should be soft.
Take a tennis ball size dough portion and with help of two hands give cylinder shape and arrange them on greased steamer plate or you can also arrange on a colander and place it in a pressure cooker.
If you are using gas steamer then cook for 40 minutes.If electric steamer then 25 minutes and if pressure cooker then cook till 3 whistles.
Once all muthiya cool down, cut it in slices and serve it with Chutney and Soup. Or you can tempered it and serve.
For tempering, heat oil in nonstick pan or Kadhai. Add mustard seeds and wait for crackling sound then add Sesame seeds and Curry leaves. Soute and add sliced muthiya in it. Saute muthiya till golden brown. Garnish it with finely chopped Coriander leaves.
Serve it hot with Soup or Buttermilk, Chutney or Sauce and garnish with tikha sev for extra crunch. Serve with love and smile.
Collagen Glow Cubes are my homemade blend of nuts, seeds, and fresh amla, crafted to naturally boost collagen and nourish skin, hair, and joints. Packed with protein, healthy fats, antioxidants, and Vitamin C, these little cubes work from within to restore glow, strength, and vitality. Just one cube daily is a simple step towards radiant skin, strong hair, and overall wellness – the natural way!
Amla (Indian Gooseberry) – Very high in Vitamin C, a key nutrient in collagen synthesis.
Pumpkin Seeds – Rich in zinc, which helps in collagen production and skin repair.
Flax Seeds – Provide omega-3 fatty acids that help maintain skin elasticity.
Almonds – Source of Vitamin E and protein; protect skin from oxidative damage.
Peanuts – With its skin contain amino acids like lysine and glycine, important for collagen.
White Sesame Seeds– For calcium and zinc.
Sunflower Seeds – High in Vitamin E.
Halim Seeds – Rich in natural iron, Vitamin A and C, Calcium and Magnesium.
Moringa Powder (optional) – Rich in iron, calcium, and antioxidants.(If thyroid issues then avoid)
Dry Rose Petals or Hibiscus Powder – Enhances skin glow and supports collagen naturally.
Ingredients
250 g. Fresh Amla or ¼ cup Amla powder. Or 10 – 12 Amla Juice cubes
1 cup Fresh Rose petals.use real Roses not hybrid one.(If available)
2 tbsp. Pumpkin seeds.
2 tbsp. Flax seeds.
2 tbsp. Almonds.
2 tbsp. Peanuts.
2 tbsp. White Sesame seeds.
2 tbsp. Sunflower seeds.
1 tbsp. Halim seeds
2 tbsp. Moringa powder.(Only if no thyroid issue)
Method
Dry roast each seeds and nuts separately and then mix.
Grind them into fine powder and mix it with Moringa powder and keep aside.
Wash, wipe and cut Amla around seeds. Please don’t throw seeds. As you can prepare murabba from the seeds ( Amla murabba from the seeds. )
Wash and thoroughly drain the Rose petals.
In a mixture grinder, grind Amla and Rose petals together into fine paste. If you are using Amla juice cubes then defrost the cubes, blend it with rose petals and seeds powder.
Pour this liquid into ice tray. Try to divide it into 10 -11 equal parts.
Refrigerate this ice tray for 8-10 hours.
Demould the ice tray and store these Collagen Glow cubes in the container.
Defrost the cube in a cup of warm water with pinch of Cardamom and serve it 1 hour before bedtime. Serve with love and smile.
One easy method if your Amla cubes are ready and you don’t want to defrost it. then make a powder of all dry ingredients and store in a air tight glass jar in refrigerator. Every night mix 1 tbsp. powder with honey and pinch of Cardmom powder and serve both Amla juice and honey mix powder separately.
Serve it one hour before bedtime. Serve with love and smile.
Continue daily for 3 months then take a 10–15 day break (lets the body reset). After the break, you can restart and make it a routine.
Muthia is a popular Gujarati snack that comes in two delightful versions – steamed and fried. Made with coarse wheat flour as the base, it often includes a mix of millet or pulse flours, grated vegetables, and curd, making it a wholesome and nutritious dish. While the fried version is crisp and tasty, the steamed muthia is a light, healthy option perfect for dinner, snacks, or even tiffin. Both versions highlight the balance of taste and health, making muthia a much-loved choice in Gujarati homes.
Here is giving a list of variation in muthiya which you will love to explore. And I am sure you will try also.
Rajeshree Gandhi's Kitchen blog 