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.
3) Serve this healthy jeera tea every day and especially suffering from acidity as jeera is alkaline in nature will reduce acidity. Jeera water also helps to reduce burning sensation during urination. Serve with love and smile.
Udad dal ½ cup Channa dal. ¼ cup Daliya dal. ¼ cup Rice. ¼ cup Sesame seeds. ¼ cup Curry leaves. 2 cups Kashmiri chillies. 10 pcs or Black pepper. ¼ cup salt. 2 tsp
Method
1) In kadhai add all the ingredients except salt.
2) On high flame stir continuously till aromatic.
3) Remove whole things in one big dish from kadhai to cool down for 10 mins. after mixing salt.
4) Grind all spices in grinder and sieves with the atta sieve.
5) Gun powder is ready. To be bottled in air tight bottle. If possible keep it in fridge for freshness.
6) You can enhance the taste of Dosa, Uttapam,Chila by sprinkle while making or eat like chutney and enjoy the taste 😋
1) Either sun dried all spices for 1 hr. or preheat kadhai for 10 mins.
2) Switch off the flame and add 2 tbsp.oil in pre heat kadhai. Add all spices except aamchur powder in kadhai and stir continuously till it becomes aromatic.
3) Remove whole things in one big dish from kadhai to cool down for 10 mins. Add aamchur powder.
4) Grind all spices in grinder and sieves with the atta sieve.
5) Rasam powder is ready. To be bottled in an air tight bottle. If possible keep it in the fridge for freshness.
6) You can enhance the taste of Rasam with this masala.
Ragda is a light stew of rehydrated dried white peas cooked with a variety of spices.
Chat,Enjoy with Pattice, Panipuri or Bread
serves 4
Ingredients:
300 gms. White Peas.
4 tbsp. Oil.
1 tsp. Cumin seeds (Jeera).
2 pinch Asafoetida ( hing).
4 medium sized Onion.(1cup chopped)
3 tomatoes ( ¾ cup chopped).
3 tsp. Salt.
2 tsp. finely chopped coriander leaves.
8-10 Curry leaves.
½ inch grated Ginger.
½ tsp. Green chilli paste.
½ tsp. Garlic paste.
1 tbsp. Garam masala.
¼ tsp. Turmeric powder (haldi).
1 tsp. Red chilli powder.
1 tbsp. Coriander-Cumin powder(dhana jeera ).
5 Garcinia (Kokum).
2 inches size ball Jaggery (Gud).
Method:
1) Wash and drain white peas ( vatana) 3 times with water.
2) Soak white vatana in 6 katori water for 8-10 hrs.
3) After 10 hrs. remove all water in one vessel and soaked vatana in big dinner plate, Go through soak vatana and pick out dormant( hard) vatana seeds.
4) In cooker out of 6 , add 4 katori water ,soaked vatana and salt.
5) After 4 whistles switch off the flame
6) Check vatana,if not tender then cook again until it becomes tender.
7) Put kadhai with oil on high flame
8) Add jeera and after crackling add hing and finely chopped onion and salt
9) When onion becomes translucent add tomatoes,cook until it leave oil. At this time add ginger,garlic and green chilli paste.
10) Saute for 30 secs.and add Garam masala,Haldi pd.,Chilli pd.,Dhanajeera pd.Curry leaves and Coriander leaves.
11) Saute for 2 mins. and add cooked vatana with water , jaggery and kokam and boil it for 5 mins. Stir occasionally. Adjust consistency by adding water which we kept aside .
12) Ragda is ready. Garnish with chopped coriander leaves. Serve with Pattice, Panipuri or Bread. Serve with love and smile.
Rajeshree Gandhi's Kitchen blog 