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.
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.
Kadha or kadho is a traditional Indian drink, often consumed as a chai or tea and is considered to be effective against cough and cold and seasonal flu. Made with Indian herbs and spices, Kadha is a natural immunity booster and is said to be the best remedy against fever and sore throat. It also cures cough and is loaded with antioxidants.
Serves 4 (200 ml.) each
Ingredients
800 ml. Water .
4 tbsp. Sugar.
½ tsp. Ginger powder ( Sunth).
½ tsp. Pipramul powder (Ganthoda).
½ tbsp. Cumin seeds ( Jeera)
¼ tbsp. Carom seeds (Ajwain)
¼ tsp. Cardamom powder (Elaichi).
8-10 strands of Saffron ( Kesar).Pinched and crushed with finger and thumb. Only during cold season.
⅛ tsp Cinnamon powder.
2 Cloves powder
8- 10 Holy Basil leaves
Method:
1) Take water in big vessel
2) Add all ingredients , stir and put it on fast flame
3) Stir occasionally and boil it like tea
4) Switch off flame after 5 mins of boiling
5) Serve this kadha every day morning, afternoon or at bedtime in Monsoon ,Winter or during corona or in throat infection, allergy due to seasonal changes, flu, cough, cold. No need to strain. Serve with love and smile.
Kadhi is a popular Indian dish, made with besan and yogurt as main ingredients along with various spices. A popular lunch recipe across all Indian households, Kadhi is best served along with cooked rice
serves 4
Ingredients:
1 cup plain curd.
3 cup water.
2 tbsp. Besan (Channadal) flour.
2tbsp. Sugar.
2 tsp. Salt.
½ inch size grated ginger.
Tempering Ingredients:
½ tsp. Cumin(Jeera).
½ tsp. Fennel (saunf).
¼ tsp. Fenugreek (methi).
1 Whole red or green chilli.
2 Cloves(lavang).
½ inch Cinnamon leaves(tej patta)
Pinch of Asafoetida.
5-6 Curry leaves.
2 tsp. Chopped Coriander leaves( dhania patti).
Method
1) In big vessel add curd and water
2) After whisking both ingredients with the help of whisk add besan and again mix it thoroughly so that no lumps remain.
3) Put the vessel on high flame and stir continuously.
4) After 3 boils put it on slow flame and add salt.
5) Now on slow flame add sugar and grated ginger and boil for 2 mins.
6) Side by side on gas stove with slow flame heat up tempering vessel after adding ghee.
7) Once ghee melted add all tempering dry ingredients one by one in following order as Cumin,Fennel, Fenugreek ,Cloves and Cinnamon stick at a time .After crackling add a halved deseed red chilli.,then curry leaves and lastly Asafoetida and Coriander leaves.
8) Switch it to fast flame with continue stirring .
9) After 2 boils switch off the flame. Kadhi is ready.
10) Serve kadhi with khichadi,steam rice,pulao , biryani ,khaman dhokla or as you wish. Serve with love and smile.
Cake is a flour confection made from Wheat flour, sugar, and other ingredients, and is usually baked. But as time goes each and every field grows and so does the Confectionery Industry. People start giving a twist to the traditional recipes and making something new yet tasty and healthy. As Suji has less gluten, cake is more fluffy and easy on our intestine.
200 gms. Rava (Suji).
50 ml. Milk.
50 gms All purpose flour (Maida)
1 tsp. Baking powder.
½ tsp. Baking soda.
30 ml. Paneer with water( 30 ml.milk+2 tsp. Lemon juice).
150 gms Sugar powder.
120 ml. Melted butter.
Butter or ghee for greasing cake vessel.
Method
1) In one big mixing bowl soak rava with milk and keep aside for 30 mins.
2) After 30 mins put kadhai on gas for preheating and grease cake vessel.
3) Add melted butter and sugar in suji .
4) Mix all dry ingredients and sieves in mixing bowl.
5) Add paneer with water and mix it.
6) Pour cake mixture in greased vessel.
7) Bake it for 30 mins on slow flame.
8) After 30 mins check with knife and if clean knife then cake is ready if not then continue baking till knife comes clean.
N.B.It may takes upto 80 mins. depending upon size of vessel and quantity of batter.
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Nowadays there is a revolution in the culinary industry that people bake bread not only with wheat but with other grains also. We get many different types of bread in the market .
Bread with yeast ,without oven,in kadhai
Ingredients
100 ml luke warm milk
2 tsp. Sugar.
2½ tsp.dry yeast.
200 gms. All purpose flour (Maida).
1 tsp. Salt.
1 tsp. Mix herbs.
2 tsp. Milk powder.
Method
1) 1 bowl(100 ml.) luke warm milk+ 2 tsp sugar+ 2 ½ tsp dry yeast keep aside for 10 mins.
2) After 10 mins take 2 bowl tightly filled maida( 200gms)+1 tsp. salt+ 1 tsp mix herbs + 2 tsp milk powder and add active yeast mixture and knead dough.
3) Add water if require and develop gluten by continue kneading and prepare loose (chipchipa) dough .
4) After 10 mins dough becomes very soft and won’t stick to your hand
5) Add 1 tsp ghee or butter and again knead for 5 mins.
6) Cover it with damp cloth and rest the dough for 1 hr.
7) After one hr. remove cloth .Your dough is doubles in size ,punch lightly for 5 mins .
8) After smoothing dough keep it in greased baking vessel for one more hr. and prepare 3 sp .sweet milk and keep aside.
9) After 50 mins.put kadhai for pre heating.
10) After 1 hr. dough again doubles in size .now apply very lightly sweet milk with brush. Sprinkle white sesame (til) seeds
11) Put this baking vessel in pre heated kadhai for 30 mins.on slow flame.
12) After 30 mins . first check the baked bread with knife and if done then apply butter or ghee with brush and keep for 5 more mins.
13) Switch off gas .unmould bread and cover with damp turkish nepkin for 5 mins.
14) Serve your bread with masoor ,misal or with milk, kandabhaji, batata Vada. Serve with love and smile.
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Nowadays there is a revolution in the culinary industry that people bake bread not only with wheat but with other grains also. We get many different types of bread in the market .
Bread without yeast, without oven,in kadhai
Ingredients:
200 gms Wheat flour
1 tsp. Salt.
1 tsp.Sugar.
1 tsp. Oregano.
1½ tsp. Baking powder.
½ tsp. Baking soda.
¾ cup Butter milk( 5 tsp.curd+¾ cup water).
1 tsp. Sesame seeds.
2 tsp.oil
Oil for greasing bread vessel.
Method
Start pre heating kadhai
1 In one big mixing bowl mix all dry ingredients.
2 Slowly slowly add buttermilk and mix flour.
3 Add oil and mix it.
4 No hard mixing ,mix with fingers.
5 Pour mixture in greased bread vessel.
6 Pat mixture with greased fingers.
7 Sprinkle Sesame seeds.
8 Place bread vessel on stand in preheated kadhai.
9 Bake bread for 30 mins on slow flame and check by piercing knife .If clean knife then bread is cooked otherwise 5-10 mins.more on flame .
10 Turn off flame , apply ghee or butter on bread with brush or spoon .
11 Unmould bread after it cools.
12 Serve your yummy healthy bread with milk or cutlets or batata vada or Kandabhaji. Serve with love and smile.
Rajeshree Gandhi's Kitchen blog 