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
Sweets

(65) Churma na Ladoo(Fried)

Deep fry recipe

makes 27 Ladoo. each ⅛ cup size

Ingredients:

  • 2 cup wheat coarse flour.(Jadda atta)
  • ½ cup melted pure cow ghee for flour.
  • 185 ml. hot water.
  • 2 cup finely chopped Jaggary.
  • 40 ml. ghee for melting Jeggary.
  • 4 cups melted ghee for frying muthiya.
  • ½ tsp. finely grated nutmeg (grate with cheese grater).
  • 1 tbsp. poppy seeds for ladoo mix.(optional)
  • 2 tbsp. poppy seeds for rolling Ladoo.( optional)

Method:

Method for preparing ladoo mix.

  1. Heat water in one pan.
  2. In one mixing bowl take whole wheat course flour add melted ghee and mix thoroughly.
  3. Add hot water in it and mix flour with spoon.
  4. As flour is mixed with water , dough is little warm . Knead the dough with hand for 1 minute.
  5. Divide dough into 8 equal parts and give shape of muthiya.
  6. Heat ghee in kadhai and fry all muthiya on slow flame till it becomes golden red colour. Each batch of muthiya takes 15 minutes on slow flame.
  7. After completing frying break all muthiya with spatula and keep aside for cooling.
  8. Grind all muthiya into grinder and we will get ladoo mix.

Method for making Ladoo:

  1. Heat ghee in kadhai for melting chopped Jaggary.
  2. As soon as jaggery melts switch off the flame and pour jaggery liquid in ladoo mix.
  3. Add poppy seeds and nutmeg powder and mix thoroughly all these ingredients with spoon. As all the ingredients are mixed and your ladoo mixture is also cooled.
  4. Take ⅛ cup of ladoo mix in your palm,press in your fist and give shape of ladoo.(see video)
  5. In one plate roll all ladoo one by one in poppy seeds.(see video)
  6. Store in air tight container and consume for one month.
Ladoo dough
Muthiya from dough
Frying in ghee
Ready to remove from kadhai
Ladoo mix from muthiya
Finely chopped Jeggary
Melting chopped Jeggary
Jaggery liquid on ladoo mix
Nutmeg powder
Making of Ladoo
Rolling ladoo in poppy seeds
Churma na Ladoo

For preparing shiyalu pak ( winter tonic or food) add 3 tbsp. Ginger(sunth),1 tbsp Piprimul( ganthoda),1 tsp.cinnamon(taj) powder,1 tsp. clove ( lavang) powder,½ cup gum(fried and powdered) and 1cup extra jaggery in ladoo mix.

Categories
Quick Cooking Tips

(64) Chili flakes

Ingredients:

  • 100 gms. Kashmiri chilis.
  • 50 gms. Byadgi chilis.

Method:

  1. Dry roast both chilis in non-stick pan on slow flame.
  2. After 5-7 mins. switch off the flame and cool down completely.
  3. Wear gloves and then remove stem,veins and seeds from each chili.
  4. In dry grinder pulse it for 1-2 times and chili flakes are ready.

Kashmiri chilis give colour and flavours whereas Byadgi mirch gives pungency to your chili flakes .So according to your choice ,you can change proportion of chilis .

Categories
Quick Cooking Tips

(63) Mix herbs

Ingredients:

There are many readymade mix herbs are available in market but if you buy pure dry herbs and mix together all above in equal proportions at home then this magic bottle can turn any dish (Soup, salads, Sandwiches, veggies, pizza , pasta… endless possibilities) from blah to Wahh.

Categories
pasta

(62) Basil pasta

Serves 1

Ingredients

  • 10 cubes (¾ cup )Basil pesto.
  • ½ cup fusilli any gluten free pasta.
  • 2 cup mix vegetables ( sweet corn,baby corn,red and yellow bell pepper, broccoli, zucchini).
  • 1 tbsp.mix herbs.
  • ½ tsp.salt for vegetables and 1tbsp.salt for pasta.
  • 1 tbsp.virgin olive oil.
  • ½ tsp. chili flakes.

Method:

  1. Take 3 cups of water in deep sauce pan and add 1 tbsp. salt in it. Put pan on fast flame for boiling.
  2. As water boils ,add pasta and cook for 12 mins. Stir occasionally.
  3. Drain water.
  4. Side by side in pressure cooker add olive oil and washed vegetables . Sprinkle one fist of water on it. Add salt and cook for 1 whistle.
  5. As soon as whistle blow switch off the flame and release pressure from whistle.Open the cooker and you will get crunchy vegetables.
  6. OR
  7. In microwave cook vegetables for 6 mins.
  8. Now in mixing bowl mix hot pasta, vegetables and defrosted basil pesto cubes. sprinkle mix herbs. If you want spicy then add chili flakes in it .
  9. Serves hot. Serve with love and smile.
Categories
pasta

(61) Tangy tomato pasta

Serves 1

Ingredients:

  • 1 cup pizza sauce.
  • ½ cup fusilli Durum wheat pasta or some gluten free pasta like Makhana, Jowar, Ragi, Quinoa pasta.
  • 2 cup mix vegetables ( sweet corn,baby corn,red and yellow bell pepper, broccoli, zucchini).
  • 1 tbsp.mix herbs.
  • ½ tsp.salt for vegetables and 1tbsp.salt for pasta.
  • 1 tbsp.virgin olive oil.
  • ½ tsp. chili flakes.

Method:

  1. Take 3 cups of water in deep sauce pan and add 1 tbsp. salt in it. Put pan on fast flame for boiling.
  2. As water boils ,add pasta and cook for 12 mins. Stir occasionally.
  3. Drain water.
  4. Side by side in pressure cooker add olive oil and washed vegetables . Sprinkle one fist of water on it. Add salt and cook for 1 whistle.
  5. As soon as whistle blow switch off the flame and release pressure from whistle.Open the cooker and you will get crunchy vegetables.
  6. OR
  7. In microwave cook vegetables for 6 mins.
  8. Now in mixing bowl mix hot pasta, vegetables and pizzasauce . sprinkle mix herbs. If you want spicy then add chili flakes in it .
  9. Serves hot. Serve with love and smile.
Categories
Gluten free roti

(58)Bajra /Jowar/Rice/Ragi/Oats Roti

Pearl Millet Roti (Gluten free roti)

Make 6 Roti

Ingredients

  • 2 cup bajri flour
  • 2 cups hot water.
  • 1 tsp. salt.
  • 1 tsp. Carom seeds ( Ajwain)

Method:

  1. In a mixing bowl take bajari flour and add salt and carom seeds.
  2. Add hot water and mix with spoon and try to knead dough. When all flour mix with water, at this moment you can touch with your hand,you feel that dough is warm.Knead continue for 5 mins.
  3. Divide dough into 6 equal parts.
  4. Take one portion in your palms and make it round and round and then flat.On chakla or rolling pin’s board dust flour and either with your fingers or with rolling pin make it round flat roti.
  5. Roast both the side of roti on griddle and then directly on flame. When you roast on flame, roti will blow up. At this time remove from the flame and with the help of steel spatula separate both layers of roti .
  6. Bajri roti is ready .Apply ghee or butter on both the layers.
  7. Serves hot with jaggery, stuffed vegetables and pickle or as you wish but served with love and smile.
  8. The same way you can make Jowar, Rice, Ragi or oats roti.
  9. For Bajra roti, mix flour with salt, carrom seeds and Sesame seeds.
  10. For Jowar roti, mix flour with salt, Cumin seeds and Sesame seeds.
  11. For Rice roti, mix flour with salt, Cumin seeds and Sesame seeds.
  12. For Ragi roti, mix flour with Salt, Carom seeds and Black Sesame seeds.
  13. For Oats roti, mix flour with Salt, Cumin seeds and Black Sesame seeds.
Making of Ragi Rotla(Roti)
Categories
Dinner

(60) Pizza

Serves 4

Ingredients

  • 6 Pizza base (readymade)
  • OR
  • 6 Bajra Roti
  • OR
  • Bhakhri made from lapsi flour.
  • Pizza Sauce (readymade)
  • OR
  • Pizza Sauce (Homemade)
  • Toppings ( Sweet corn,red and yellow bell pepper, baby corn, mushroom, green and black olives,cheese and if you like spicy then use Jalapenos.
  • mix herbs.
  • Butter.

Method to prepare toppings:

  • Sweet corn: 1 cup.
  • Take sweet corn , wash and place in cooker .cook for 2 whistles. Drain water from cooked corn , add 1 tsp. butter ,salt and black pepper powder. Keep aside.
  • Red and yellow bell pepper :
  • ½ cup of each saute in 1 tsp. butter for 2 mins. on medium flame and add salt to it. Keep aside.
  • Baby corn: 1 cup.
  • Saute in 1 tsp. butter for 2 mins. on medium flame and add salt to it. Keep aside
  • Mushroom: 1 cup
  • Wash mushrooms, cut length wise into 6-8 equal parts. Saute in 1 tsp butter for 2 mins. and add salt and pepper powder. Keep aside.
  • Green and black olives:
  • ½ cup of each olive slices. Drain vinegar and keep aside.
  • Jalapenos:
  • ½ cup sliced jalapeno,drain vinegar and keep aside.

Method for preparing Pizza:

  1. Heat griddle. If you are using readymade pizza base then apply butter on one side and roast on slow flame that side.
  2. Remove from griddle .In plate roasted side is upper side where we apply pizzasauce then arrange toppings , shredded cheese and sprinkle mix herbs
  3. Gently lift pizza and put on griddle .Cover the griddle and cook for 5-7 mins. on slow flame.
  4. Pizza is ready. Lift with spatula and place in serving plate.
  5. If you are using homemade base like bajari roti or wheat bhakhri then no need to roast one side. You can arrange toppings directly and then the procedure is same as above.
  6. Serves hot with mix herbs, chili flakes and tomato ketchup.
Pizzasauce, Mix vegetables and Sweet corn
Categories
Quick Cooking Tips

(59) Pizzasauce

Ingredients

  • 750 gms ( 8 medium size) tomatoes.
  • 1 medium size onion.
  • 1 tbsp. finely chopped garlic.
  • 1 tbsp.mix herbs.
  • 1 tbsp. olive oil.
  • 2 tsp. salt.
  • 1 tsp. chili powder.
  • 1 tsp.Sugar.

Method:

  1. Pierce knife in tomato and roast till skin separates from tomato directly on flame. Same process for all tomatoes and for onion till upper layer burnt.
  2. Remove skin of tomatoes and onion.
  3. Out of 8 ,4 deeseeded and finely chopped. Remaining of 4 tomatoes and onion make a paste.
  4. Heat oil in non-stick pan and saute garlic for 1 min. Add tomatoes and sugar in it and saute till it mashed.
  5. Add tomato onion puree, salt, mix herbs and chili powder in it.
  6. Smear for 5-7 mins till it becomes thick sauce like consistency.
  7. Pizzasauce is ready.

You can also enjoy this pizza sauce in preparation of tangy tomato pasta.

Categories
accompaniment Faral snacks

(57) Spicy Peanuts

Masala sing

Ingredients

  • 250 gms. good quality Peanuts.
  • 1 tbsp. ghee
  • 2 tsp. Salt.
  • 1 tsp. black pepper powder.
  • OR
  • 2 tsp. Farshan Mixture Masala

Method:

  1. In frying pan add ghee and heat it on slow flame.
  2. Add peanuts and roast it till it turns crunchy and aromatic. It will take 10-12 mins.
  3. Taste one piece ,if not crunchy then roast for few more mins.
  4. Turn off the flame and add either salt and pepper powder or farshan mixture masala.
  5. Enjoy as accompaniment with drinks,carry with you in tiffinbox for school, office or during traveling.

Same way you can roast Almonds, Cashews or any nuts of your choice and sprinkle spice powder.

Categories
Quick Cooking Tips

(56) Peanuts Powder

Coarse or fine.

Ingredients:

500 gms.Peanuts.

For preparing any farali items, sweets, chutney or curry, stuffed vegetables you require peanut’s powder either fine or granular( coarse). If you keep ready and stored in refrigerator then it becomes easy and quick while cooking.

Method:

  1. In non stick pan take good quality peanuts.
  2. On slow flame , dry roast peanuts for 10 -15 mins.
  3. while roasting stir continuously to avoid burning.
  4. Check 1-2 peanuts rubbing in between your palms. If peanut’s skin separates easily it means peanuts are roasted properly.
  5. Cool down completely and store it in air tight container either whole ,coarse or fine powder depends on your requirements.
  6. For sabudana khichadi ,it will be ok if skins are not removed but otherwise remove all skins by rubbing between your palms and blowing them away from the peanut’s plate.
  7. Grind in grinder and store in airtight container.
Peanuts coarse powder