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
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
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.