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
cold drink Health Drinks

(45) Amla Squash

Ingredients

  • 2 tbsp. Amla Murabba.
  • 250 ml. Water.
  • Salt as per taste.
  • 2-3 finely chopped Mint (Phudina) leaves.
  • 2 tbsp. ice crystals.
  • 1 tsp.lemon juice( optional)

Method:

  1. In one glass add crushed ice and Mint leaves.
  2. Add amla Murabba ,salt and water and mix it.
  3. Enjoy Amla Squash as it is or you can strain and use.
  4. If you want tangy taste then add lemon juice.
Categories
Health Drinks Hot Drinks

(43) Green Gram Soup

Moong Osaman

Serves 2 150 ml.each

Ingredients

  • 1/4 cup whole Moong.
  • 300 ml. Water
  • ½ inch grated ginger
  • 2 halved lengthwise and deseeded green chillies.
  • OR
  • ½ tsp. Black pepper powder.
  • 2 tsp.fresh lemon juice.
  • 1 tsp. Salt.
  • ½ tsp.turmeric powder.
  • 1 tsp. Sugar.
  • 1 tsp finely chopped coriander.

Tempering Ingredients

  • ½ tbsp. Ghee.
  • 1 tsp. Cumin(jeera).
  • 2 Cloves.
  • ½ inch Cinnamon stick.
  • 5-6 Curry leaves.
  • 1 pinch Asafoetida.

Method

  1. Wash and rinse moong 3 times ,add 300 ml water , place moong pot in pressure cooker and cook upto 3 whistles.
  2. After pressure releases,bland moong in blander and strain with the help of strainer.
  3. Add all spices in moong soup and boil on slow flame. Side by side heat tempering vessel and ghee in it. Add cumin( jeera) and wait for cracking .After crackling sound add Clove, Cinnamon, Asafoetida and curry leaves.
  4. Boil for 5 more minutes . Serves hot. Enjoy with steamed rice, pulao, biryani , khichadi, dalia or whole alone as diet food.
Categories
Breakfast snacks

(42) Vegan Omlette

Eggless Omlette

Besan Chila

Besan Pudla

Serves 4 Omlette.

Ingredients

  • 1 cup tightly filled chickpeas flour ( besan)
  • ¼ cup All purpose flour (maida)
  • ½ tsp. Salt.
  • ½ tsp.turmeric pd.
  • ½ tsp.red chilli powder.
  • Pinch of Asafoetida.
  • ½ tsp. Baking soda
  • ¾ cup water.
  • Oil for drizzling.

Method

  1. In one big mixing bowl sieves all dry ingredients.
  2. Slowly add water and make sauce like batter.
  3. Heat a lightly greased griddle.
  4. Pour the 1/4 cup batter onto the griddle and spread it evenly in circular manner.
  5. Drizzle oil at the edges and allow to cook till golden.
  6. Flip the Omlette and cook other side.
  7. Enjoy your eggless Omlette with red chutney and green chutney.
  8. You can also add finely chopped onion,tomatoes, green chillies, coriander leaves which will enhance the taste.
  9. On nonstick tawa you can make this without oil so it will becomes best food in Jaundice and for weight loss .
Categories
Breakfast snacks

(41) Malpuva (Pancake)

20-24 Malpuvas

Ingredients

  • 2 cups all purpose flour (maida).
  • 2 tbsp. Sugar powder.
  • 4 tsp. Baking powder.
  • ½ tsp. Baking soda.
  • ¼ tsp. Salt.
  • 1 ¾ cups milk .
  • 2 tbsp.melted butter or ghee

Method

  1. In one big mixing bowl sieves all dry ingredients.
  2. Add melted butter and mix thoroughly with dry ingredients.
  3. Slowly add milk and make a sauce like batter.
  4. Heat a lightly greased griddle(tawa) .
  5. Pour the batter on to the griddle using approximately 1/4 cup for each pancake.
  6. Spread it evenly in circular manner.
  7. Drizzle ghee or butter at the edges and allow to cook till golden .
  8. Flip the malpuva and cook other side.
  9. Serve the malpuva with Chocolate syrup,Honey or Rabadi or as you want.Serve with love and smile.
Malpuva with chocolate syrup

List Of My Recipes

Categories
Dinner lunch

(40) Jeera Rice( In One Pot)

Serves 2

Ingredients

  • 8 tbsp. Basmati rice.
  • 3 cups water.
  • 2 Cloves.
  • 1 Bay leaf.
  • 1 tsp. Salt.
  • 3 tbsp. Ghee or butter.
  • 1 tsp. Cumin (jeera) seeds.
  • 1 tbsp.finely chopped coriander leaves.
  • 5-6 Curry leaves.
  • ¼ piece of Mace(Javantri).
  • 2 green chilli  ( Mirchi).
  • OR
  • 1 tsp. black pepper pd.( kala miri).

Methods

  1. Wash and rinse rice 3 times and soak for 30 mins.
  2. Heat deep sauce pan or pressure cooker pot , add ghee.
  3. After ghee melts add cumin and wait for crackling sound.
  4. Add bay leaf,cloves, coriander leaves, Curry leaves,mace, black pepper pd. and salt.Stir 1-2 times and add drained soaked rice and saute for 1 min. Stir continuously and add 3 cups of water .
  5. If you are making in sauce pan.
  6. Wait for water to boil .After rapid boiling  reduce flame to slow,cover the pot and cook for 10 mins.
  7. Check the grain by pressings in between your finger and thumb .If cooked then turn off the flame and if not then add 1/4 cup water and cover the pot.
  8. If you are making Jeera rice in pressure cooker.
  9. Wait for water to boil. After rapid boiling cover the pressure cooker lid and cook upto 2 whistles.
  10. Enjoy your Jeera rice with hot soup,papad and pickle.
Categories
Dinner lunch

(39)Jeera Rice

Serves 2

Ingredients

  • Steamed rice.
  • 2 tbsp. Ghee or butter.
  • 1 tsp. Cumin (jeera) seeds.
  • 1 tbsp.finely chopped coriander leaves.
  • 5-6 Curry leaves.
  • ¼ piece of Mace(Javantri).
  • 2 green chilli ( Mirchi).
  • OR
  • 1 tsp. black pepper pd.( kala miri).

Methods

  1. Heat frying pan on slow flame and add ghee.
  2. Ghee melts add jeera and wait for crackling sound.
  3. Add coriander leaves, curry leaves, mace and black pepper pd. Saute for 1-2 stir and add steamed rice .
  4. Mix all with very light pressure so as not to crumbled the grains.
  5. Serves hot with soup.
Categories
Breakfast snacks

(36) Masala  Namakpare

Masala Shakarpare

Ingredients

  • 3 cups wheat flour
  • 45 ml oil
  • 1 tbsp.salt
  • 1 tbsp.chilli pd.
  • 1 tsp.white sesame(safed til) seeds
  • 1 tsp.black sesame(kala til) seeds
  • 1 tsp.Cumin(Jeera)
  • ½ tsp. Carom(Ajwain) seeds
  • 280 ml. water
  • oil for frying

Method:

  1. In one big vessel mix thoroughly all ingredients and knead into semi stiff dough.Keep aside for 30 mins.
  2. Divide the dough into 10 equal parts and roll each part into flat round 2mm thick chapattis.
  3. Cut each chapati into several square or diamond shapes. Pierce each pieces with knife.
  4. Heat oil in kadhai. Deep fry all namakpare under slowest flame till it becomes golden brown. It will takes 4-5 mins.
  5. Filled all Namakpare in airtight container once it cool down completely. You can store Namakpare for 30 days.
  6. Enjoy Namakpare with masala tea,herbal tea,in breakfast, snacks or as you want. You can carry Namakpare during traveling or in offices and schools.
Categories
Dinner lunch

(38) Steamed Rice

Serves 2

Ingredients:

  • 8 tbsp. Basmati rice.
  • 4 cups water.
  • 2 Cloves.
  • 1 Bay leaf.
  • 1 tsp. Salt.
  • 1 tbsp.ghee.

Methods:

  1. Soak washed rice for 30 mins.In one deep sauce pan add 4 cups of water and boil it.
  2. Drain water from rice after 30 mins.
  3. Add cloves,salt , bay leaf and rice in boiling water.
  4. As soon as it boils rapidly, reduce the flame to slow ,cover the pan and simmering for 10 mins.
  5. Turn off the flame, do not open the lid and let the rice set for 5 mins.
  6. Strain the rice with the help of strainer and mix ghee in it
  7. Serve hot with Rajma,Whole Masoor,Fried Dal or you can use this steamed rice in Biryani,pulao or Jeera rice.
Steamed rice
Categories
Indian bread

(37) Fulka Roti

Make 12 fulkas

Ingredients

  • 1 cup Wheat flour
  • 1 tbsp.oil
  • 115 ml water
  • little oil for smoothing dough

Methods

  1. In one big mixing bowl mix all ingredients and knead dough.Keep aside for 30 mins.
  2. Apply little oil ,knead more and makes smooth dough.
  3. Divide dough into 12 equal portions.
  4. Roll one portion into flat round roti.
  5. Preheat tawa on slow flame roast one side of roti.
  6. Small bubbles appears then flip side of roti on tawa.
  7. Roast both sides of roti on flame .
  8. Apply ghee and serve with Vegetable curry, Dal , Salad, Pickle or as you want.
Categories
Healthy food Quick Cooking Tips Rejuvenating food

(35) Amla Murabba

Ingredients:

  • 1 kg. Amla.
  • 1 kg. Sugar or 1 kg finely chopped Jeggary.
  • 15-20 Saffron strands.
  • 5-7 Cloves.
  • 5-7 Cinnamon sticks ½ inches long.
  • ½ tsp. Cardamom powder.

Methods

  1. Wash and wipe good quality Amlas .
  2. Keep all Amlas in pressure cooker and pour 2 cups of water in it.
  3. Cooks up to 3 whistles
  4. Pressure releases ,open cooker and strain water from the cooker. Preserve this water for making Amla squash.
  5. Deseed them and mash with potato masher throughly. Remove hard visible fibers from the pulp.
  6. In thick deep sauce pan mix pulp and sugar throughly.
  7. On high flame ,stir continuously for 10 mins.
  8. Turn flame slow and add cardamom powder, cloves and cinnamon sticks. Crush saffron strands with finger and thumb and add in pulp.
  9. Stir continuously for 5 more min. on slow flame.
  10. Turn off the flame and Amla Murabba is ready.
  11. Bottled murabba once it cools completely.
  12. You can store upto one year and enjoy with your food, bread, bhakhri, paratha, roti or as a medicine ,one tbsp. twice a day .

Amla is super food and rejuvenates  your body.