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
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
Categories
Faral Sweets

(55) Peanut’s Ladoo

Singdana na ladoo

Ingredients

  • 1 cup Peanut’s fine powder.
  • 1 cup Sugar powder.
  • 1 tbsp. Dry Ginger powder.
  • ½ cup melted ghee.

Method:

  1. In big plate mix peanut’s powder(please follow link Peanuts powder for recipe of making peanuts powder), sugar and ginger powder thoroughly.
  2. Add hot ghee and mix .
  3. Take small portion of the mix and press down tightly in your fist and shape into ladoo (round ball).
  4. You can store for one month in air tight container at room temperature.
Categories
Faral Sweets

(51) Rajgira Sheera

Farali Sheero

Ingredients:

  • 1 cup Rajgira (Amaranths) flour.
  • ¾ cup melted ghee.
  • 3 cups milk.
  • 2 tbsp. Almond slices.(optional)
  • 2 pinch of Cardamom powder.
  • 20 pieces of Raisins(kismis).

Method:

  1. Heat non-stick pan and add ghee. Side by side put another pan with milk on slow flame.
  2. Once ghee heat up add Rajgira flour and stir continuously on slow flame till it changes colour and is aromatic. It will take 9-10 mins.
  3. Now you can see ghee seperates from flour, at this moment add raisins and stir continuously. Immediately you can see all raisins swells .All this process under slow flame only.
  4. Add hot milk in flour, turn flame fast and stir continuously .
  5. After 2 mins. all milk evaporate and again slowly flour starts separating from ghee(kadhai looks clean with lump of flour).
  6. Add sugar and mix thoroughly while continous stirring.
  7. Again you will get clean kadhai with lump of flour in center. It means sheera is ready. Switch off flame.
  8. Add Cardamom powder and dry fruits ,mix well and serves warm.
Flour is roasted and ready for adding raisins.
Raisins swells in perfectly roasted flour.
Roasted flour with milk.
All milk evaporated and time for sugar.
Kadhai is clean with lump of sheera in center.
Rajgira sheera
Categories
Faral

(54) Moraiyo(Samo)

Sawa Millet

serves 4

Ingredients

  • 1 cup moraiyo.
  • 5 cups water.
  • 1 cup curd.
  • 2 tsp.salt
  • ½ cup peanuts.
  • 2 green chilli’s rings.
  • ½ inch grated ginger.
  • 1 tbsp fresh and chopped coriander leaves

Tempering ingredients:

  • 2 tbsp. ghee(melted).
  • 1 tsp. Cumin seeds( Jeera).
  • 2 Cloves.
  • ½ inch Cinnamon stick.
  • 8-10 curry leaves.

Method:

  1. Wash moraiyo 2 times with water.
  2. Take one deep sauce pan with ghee.
  3. Once ghee heat up turn the flame slow , add cumin and wait for crackling sound. Add clove and cinnamon stick.
  4. Add chilli’s rings,curry leaves and coriander leaves. Saute for 30 secs.
  5. Add moraiyo, stir quickly 1-2 times and add 4 cups water and peanuts. Keep the flame slow and stir occasionally.
  6. Side by side prepare butter milk with 1 cup curd and 1 cup water.
  7. As water evaporates and moraiyo grains becomes tender turn the flame fast and add salt and buttermilk in it.
  8. Cook for 1-2 mins.till you get sauce like consistency.Swich off the flame.
  9. Serves hot with curd.

You can also add diced potatoes or bottle guard (Dudhi) while cooking moraiyo.

Categories
chutney Faral Quick Cooking Tips

(53) Farali Chutney

Green Coconut Chutney

Ingredients:

  • 10 coconut cubes.
  • 1 cup coriander leaves.
  • 4 Green chilies.
  • 1 tbsp.salt.
  • ½ cup curd.

Method:

  1. In mixture jar add all ingredients and make a fine paste.
  2. Store in air tight container for 2-3 days in refrigerator.
  3. Serve it with sabudana batata vada, kand sabudana vada, kuti dara dhokla, rajgira dosa or as you wish but with love and smile.
Categories
Faral

(52) Kutidara na dhokla.

Farali Dhokla

Ingredients:

  • 3 cup Kutinodaro.(Buckweed)
  • 3 cup water
  • 1 cup curd.
  • 3 Green chillies cut it into rings.
  • ½ inch ginger paste.
  • 2 tsp. Salt.

Method:

  1. In deep sauce pan take kutinodaro and wash with water for one time only.
  2. Add water and curd . Mix thoroughly and keep aside for atleast 4 hrs.
  3. After 4 hrs. pulse it in mixture for 1-2 times if daro is too course otherwise use as it is. Add ginger, chili rings and salt. Mix thoroughly.
  4. Heat dhokla vessel with water on high flame.
  5. In 7 inches dhokla thali, add ½ cup batter . Spread evenly and steam it for 10 mins.
  6. After 10 mins.remove dhokla thali and cut it into dimond or square pieces.
  7. Drizzle ghee over it and serves hot with Farali Chutney, green coconut chutney.
Farali dhokla.
Categories
Sweets

(49) Rava Ladoo

Makes 14 Ladoo.

Ingredients:

  • 1 cup Rava(suji).
  • 1 cup Sugar powder.
  • ½ cup ghee ( ⅛ cup optional use as needed).
  • 2 pinch of Cardamom powder.

Method:

  1. In one frying pan add ghee and heat up on slow flame.
  2. Add rava in hot ghee and roast.
  3. Stir continuously for 10-12 mins. Rava turns aromatic , light and crunchy.
  4. Turn off the flame but stir continuously.
  5. After 5 mins .you can feel it warm( not hot) add powdered sugar ,Cardamom powder and mix with hand .Take small portion of the mix and press down tightly in your fist to shape Ladoo( round ball).
  6. If it doesn’t bind then heat up ⅛ cup ghee or more as you needed. I used ½ +⅛ cup ghee.
  7. You can store rava ladoo for one month in air tight container at room temperature.
Categories
Hot Drinks

(48) Turmeric Milk

Serves 2. 250 ml each.

Ingredients:

  • Milk 500 ml.
  • ¼ tsp. Turmeric powder.
  • ⅛ tsp. Carom seeds(Ajwain)(optional).
  • ½ tsp.Ghee(optional).
  • 2 tsp. Sugar (optional).

Method:

  1. Heat milk and sugar up to boiling.
  2. Side by side heat tempering vessel with ghee.
  3. Once ghee melts add carom seeds.
  4. As soon as crackling sounds starts ,pour it into milk.
  5. Give one more boil and turmeric milk is ready.
  6. Ideally to be served hot as it is or first strain and then serve.
Categories
Healthy food Rejuvenating food Winter tonic food

(47) Chavanprash

Ingredients:

  • 1kg Amla.
  • 1 kg Sugar or Jeggary or 500 gms Jeggary and 500 gms date’s pulp.
  • Spice powder.
  • 1cup Basil leaves.
  • 1 cup ghee.

Ingredients for spice powder:

  • 2 Bay leaves(tej patta).
  • 2 inches Cinnamon Stick (Dalchini)
  • 20 gms. Dry Ginger powder (Sunth).
  • 20 gms. Bamboo silica( Vanshlochan).
  • 20 gms. Long peppers ( Pipri).
  • 10 gms. Naag kesar.
  • 10 gms. Nutmeg (Jaiphal).
  • 15 pcs. Green cardamom ( Choti elaichi).
  • 10 gms. Black pepper ( kalamiri)
  • 10 gms. Cloves (lavang).
  • 10 gms. Brahmin powder.
  • 2tbsp. Cumin( jeera)
  • 2 tbsp. Fennel( Saunf).
  • 10 gms. Shatavari powder.
  • 10 gms. Punarnava powder.
  • 10 gms Ashvagandha powder.

All dry ingredients you will get either from grocery shop or from Ayurvedic store.

Method:

  1. Make a smooth paste of Basil leaves and keep aside.All dry ingredients except which are in powder form, grind it into fine powder. Sieves all dry ingredients and keep aside.
  2. Wash and wipe good quality Amlas .
  3. Keep all Amlas in pressure cooker and pour 2 cups of water in it.
  4. Cooks up to 3 whistles.
  5. Pressure releases ,open cooker and strain water from the cooker. Preserve this water for making Amla squash ( sharbat)
  6. Deseed them and make pulp in mixture.
  7. Melt ghee in thick deep sauce pan on slow flame and mix amla pulp and Basil pulp .Stir continuously for 2-3 mins.on high flame.
  8. Add Sugar or finely chopped Jeggary or mixture of jaggery and date’s pulp and mix thoroughly .
  9. On high flame ,stir continuously for 10 mins.
  10. Add spice Powder and continue stir for 5 more mins. on slow flame.
  11. Chavanprash is ready now.
  12. Improve your immunity by having one teaspoon of chavanprash every morning with hot plain milk, masala milk or turmeric milk