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
snacks

(93) Roasted Mamra

Puffed rice

Ingredients

  • 250 gms . Mamra.
  • 4 tbsp. Til oil.
  • ½ tsp. Asafoetida powder.
  • ¼ tsp. Mustard seeds.
  • 1 tsp. Black salt.
  • ½ tsp. Turmeric powder

Method

  1. Heat oil in big kadhai.
  2. Add mustard seeds.
  3. After crackling of seeds add asafoetida powder , turmeric powder and black salt.
  4. Add mamra and roast it on medium heat.
  5. Stir continuously .
  6. Inbetween check mamra .Once it becomes crispy switch off the flame.
  7. Store in air tight container.
  8. Enjoy crispy mamra with tea or use for making bhel.
Roasted mamra
Categories
Chats snacks

(92) Gluten-free Bhel

2 servings.

Ingredients

  • 1 cup Roasted Mamra ( puffed rice)
  • ½ cup bhusu
  • ½ cup corn flakes ( instead of wheat puri)
  • ½ cup onion and tomato finely chopped.
  • 1 tsp. green chutney.
  • 2 tsp. red chutney.
  • ¼ cup sev .
  • 1 tbsp. finely chopped coriander leaves.

Method

  1. In one bowl mix onion, tomato, red chutney, green chutney, ⅒ spoon chat masala ( optional) and ⅛ spoon dry Garlic chutney ( optional).
  2. In big sauce pan mix all ingredients except sev and coriander leaves.
  3. Serve in plate , garnish with sev and coriander leaves.
  4. Enjoy either with tea, coffee, green tea or herbal tea or as you desire.
Onion tomato with red and green chutney
Mamra, roasted córnflakes, bhusu, sev, coriander leaves,onion tomato mix with chutney
Instead of puri using cornflakes
Gluten free Bhel
Categories
Chats

(91) Moong dal na dahi vada

Ingredients

  • 2 cups green split moong dal.
  • 1 tbsp. salt.
  • ½ tsp. Turmeric powder.
  • ½ tsp. Asafoetida powder.
  • 2 tsp.ginger chili paste.
  • Ground nut oil for frying.
  • 1 kg. curd.
  • 2 tbsp. sugar
  • 1 tsp. salt for curd.
  • Jeera powder.
  • Red chili powder.
  • Phudina powder.
  • Green chutney.
  • Red chutney.

Method

  1. Wash dal for 3 times.
  2. Soak dal in big sauce pan for 10 – 12 hrs.
  3. After 12 hrs. all skins of moong dal separates from dal . My advice is not to remove skin and grind complete content into smooth batter.
  4. Add all ingredients in the batter .
  5. Give nice stir and mix all the ingredients thoroughly.
  6. Start making vada .
  7. Heat oil in kadhai. Take one big spoon for making vada.
  8. On the back side of spoon put small portion of batter . Make hole in the centre and flip the spoon in oil so vadu will drop in oil . (see the video)
  9. Make 4-5 vada at a time .
  10. Fry all vada till golden brown.
  11. Take plain water in another kadhai and transfer fried vada in water.
  12. Check immersed vada if soft then squeeze gently in between two palms and keep aside.(see the video)
  13. Add salt and sugar in curd and churn the curd with churner.
  14. Now in serving plate place 2- 2 vada.
  15. Spread ½ cup curd on vada.
  16. Put droplets of red and green chutney.
  17. Sprinkle Jeera powder,red chili powder, Phudina powder.
  18. Serve the dahi vada plate with love and smile.
Moongdal batter
Making of moongdal dahi vada
Categories
Home remedies Quick Cooking Tips Spices

(89) Jeera powder

Ingredients

1 cup Cumin seeds (Jeera).

Method

  • Grind jeera into powder.
  • Use this powder for sprinkling in Buttermilk, Curd of dahi vada, Jeera rice etc.
  • Use raw jeera for preparing jeera powder instead of roasted as raw jeera is more healthier than roasted.
  • Generally you will get coarse powder of raw jeera.
  • if you want fine jeera powder than dry roast jeera. wait for cool down and then grind.
Jeera powder
Categories
Quick Cooking Tips

(88) Home made Paneer

Ingredients

  • 1 litre full cream baffalo milk.
  • 2 tbsp. fresh lemon juice.

Method

  1. In thick bottom sauce pan boil milk.
  2. Add 1 tbsp. of water in lemon juice.
  3. Once milk boil,turn the gas stove on slow flame.
  4. Slowly, spoon by spoon add lemon water in milk while continuously stirring.
  5. Once you observe that milk start curdling switch off the stove flame.
  6. Stir continuously while adding lemon water.
  7. Pour remaining lemon water in milk and stir continuously.
  8. Now you can observe that milk is curdled and solids separate from the whey.
  9. Strain the whey liquid. Don’t throw this whey liquid. You can use this liquid for preparing Paratha,Kulcha or Naan dough. You can also use in preparing batter for Idli, Dosa or Dhokla.
  10. Solids in the strainer is paneer.
  11. Transfer paneer into muslin cloth or handloom cloth and squeeze thoroughly to drain off whey liquid.
  12. Unwrap the cloth and you will find round block of paneer.
  13. Immediately immerse this paneer block in plain water so smell as well as traces of lemon wash off . Keep block in water till further use.
  14. Refrigerate and use within 48 hours.
  15. Out of 1 litre milk you will get 115 gms. paneer.
curdling of milk
solids in whey liquid
Panner in handloom cloth
squeezed paneer block
Paneer block in plain water.
Categories
Dessert Sweets

(87) Pancake

Ingredients

Method

  1. Prepare the batter following the instruction given on the pancake mix box.
  2. Pour the batter on dosa tawa either in stencil or round shape.
  3. Roast in butter or ghee .
  4. Serve hot with different toppings like nutella spread, honey, maple syrup, athana no sambhar for salty ,hot and tangy taste , golkeri for sweet and tangy taste or as your desire.
Pouring consistency of batter
Making of heart shaped pancake.
Pancakes with different spreads
Achari pancake
Categories
Pickle

(86) Boriya Keri Gunda

Water Pickle.

Ingredient

  • ½ kg. Keri.( Mango)
  • ½ kg. Gunda.( Gum berry)
  • ¼ kg. Salt.
  • 2 tbsp. Turmeric powder.
  • 2 tbsp. pure Castor oil. ( buy from the grocery store).

Method

  1. Wash keri and Gunda  thoroughly.
  2. Cut keri into 1 cm. size cubes.
  3. Separate each gunda from its berry with the help of scissors. Keep small stalks with each gunda
  4. Apply castor oil on mouth of each gunda with finger.
  5. In sauce pan mix keri and gunda  with salt and turmeric powder.
  6. Add castor oil in it and mix thoroughly.
  7. Close the lid of the pan and do not disturb for one day.
  8. For next 3 days stir the mix 3 to 4 times a day. Rest of the time keep the lid closed.
  9. After 4 days transfer pickle into glass or plastic jar.
  10. Add 3 glass of cooled , boiled water in the jar.
  11. Pickle will be ready in 20 days but every day stir the mix 2 times .
  12. Enjoy this pickle with Khichadi, Kanki, Pulav, Roti or as your desire.
Raw Mango
Gunda with small stalk
Marinated keri and gunda
Categories
Pickle

(85) Keri no murabbo

Mango jam

Ingredients

Mango seeds which we kept while making gol keri and keri gunda athanu.

  • ¾ cup Mango pulp
  • 1 cup Sugar

Method

  1. Pressure cook all mango seeds upto 3 whistles.
  2. Scrap pulp from seeds. Strain the gathered pulp.You will get ¾ cup pulp from the seeds of 1 kg Mangoes.
  3. Mix  sugar and pulp thoroughly in thick bottomed sauce pan.
  4. Cook for 5 minutes on medium flame. Stir continuously, otherwise it will stick at the bottom.
  5. After 5 minutes cook on slow flame. Stir continuously.
  6. Check jam consistency after 8 minutes by dropping one drop on plate. Stir continuously.
  7. After 10-15 seconds hold plate horizontal . If drop shift, it  means jam is not ready.
  8. Stir continuously and again check after 2 minutes. This time drop remains at its place , it means jam is ready.
  9. Cool it down for 15 minutes, but occasionally stir the jam even after swiching off the flame.
  10. Pour the jam in clean, dry glass jar and store at room temperature for whole year.
  11. Enjoy Mango jam with bread, toast, roti, bhakhri, paratha or as your desire.
Steamed Mango seeds
Scrap seeds
Mango pulp
Strained mango pulp
¾ cup Mango pulp
1 cup Sugar
Pulp with sugar on gas stove
Check the consistency
Pouring consistency of jam
Categories
Faral Sweets

(84) Shakkariya no Sheero

Ingredients

  • 500 gms Sweet potato.
  • 500 ml. milk.
  • ¾ cup sugar.

Method

  1. Wash and peel sweet potatoes.
  2. Pressure cook upto 3 whistle.
  3. Smashed steamed sweet potatoes when it is warm.
  4. In big nonstick kadhai mix smashed sweet potatoes and milk.
  5. Turn on flame and reduce milk. Stir continuously upto lump formation.
  6. when lump of sweet potatoes form turn the stove on slow flame and add sugar.
  7. Mix sugar thoroughly and again reduce the quantity to its half.
  8. Sweet potatoes shiro is ready.
  9. Garnish (optional) with chopped almonds and cardamom powder.
  10. Serve either hot or chilled as you wish but with love and smile.
Peel skin of sweet potatoes and cook in pressure cooker.
Smash boiled sweet potatoes
Adding milk into smashed sweet potatoes
Milk is mixed with smashed potatoes.
Milk reduced to ½ quantity.
Shakkariya no Sheero
Categories
dips

(83) Aachari Dips & Farali Dips

Curd dips.

A) Achari dips

Ingredients

Method

  1. Churn hung curd with wooden or metal churner.
  2. Add athana no sambhar and again churn for 2 times.
  3. Achari dips is ready .Serve with Pizza, Nachos, Khakhra, Chila, Garlic bread or as your desire.

B) Farali dips

Ingredients

  • 100 gms Hung curd.
  • 1 tb.sp. coarse ground nut.
  • ½ tsp. salt.
  • ½ tsp. green chilli paste
  • ½ tsp. freshly cut coriander leaves.

Method

  1. Churn hung curd with wooden or metal churner.
  2. Add all the ingredients and again churn for 2 times.
  3. Farali dips is ready. Serve with Potato Chips, Banana Chips, Purple Yam Chips, Jackfruit Chips