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.
Pluck leaves of Spinach, wash, chop finely and keep aside ina mixing bowl.
Wash Coriander leaves, chop finely and keep aside.
Grate Paneer and keep aside.
In a mixing bowl mix Spinach, Coriander leaves, Paneer, spices, salt, sugar and curd. Mix well and keep aside for 10 minutes.
In another mixing bowl mix flour with oil.
After 10 minutes in a marinated vegetable bowl add flour and knead a soft dough. Please do not use water. If needed then take one or two spoons of curd.
Divide dough into 15 equal parts and roll each part of dough into medium size paratha.
Roast each paratha with ghee or oil and serve hot with Soup or Curd or Raita or as you wish but serve with love and smile.
2 tbsp. Finely chopped Coriander leaves to garnish.
Method
Grate Cabbage with big hole grater and keep aside.
Chop Spinach and add in the Cabbage bowl.
Add Salt Sugar and Ginger paste in it, marinate it thoroughly and keep aside.
In another mixing bowl mix wheat flour with oil and if wheat flour hold the shape of fist, it means moin is perfect, no need to add more oil for moin.
Now in the same bowl add all dry spices. Mix thoroughly and then pour merinated vegetables in it.
Add curd and knead the dough thoroughly. Consistency should be soft.
Take a tennis ball size dough portion and with help of two hands give cylinder shape and arrange them on greased steamer plate or you can also arrange on a colander and place it in a pressure cooker.
If you are using gas steamer then cook for 40 minutes.If electric steamer then 25 minutes and if pressure cooker then cook till 3 whistles.
Once all muthiya cool down, cut it in slices and serve it with Chutney and Soup. Or you can tempered it and serve.
For tempering, heat oil in nonstick pan or Kadhai. Add mustard seeds and wait for crackling sound then add Sesame seeds and Curry leaves. Soute and add sliced muthiya in it. Saute muthiya till golden brown. Garnish it with finely chopped Coriander leaves.
Serve it hot with Soup or Buttermilk, Chutney or Sauce and garnish with tikha sev for extra crunch. Serve with love and smile.
Collagen Glow Cubes are my homemade blend of nuts, seeds, and fresh amla, crafted to naturally boost collagen and nourish skin, hair, and joints. Packed with protein, healthy fats, antioxidants, and Vitamin C, these little cubes work from within to restore glow, strength, and vitality. Just one cube daily is a simple step towards radiant skin, strong hair, and overall wellness – the natural way!
Amla (Indian Gooseberry) – Very high in Vitamin C, a key nutrient in collagen synthesis.
Pumpkin Seeds – Rich in zinc, which helps in collagen production and skin repair.
Flax Seeds – Provide omega-3 fatty acids that help maintain skin elasticity.
Almonds – Source of Vitamin E and protein; protect skin from oxidative damage.
Peanuts – With its skin contain amino acids like lysine and glycine, important for collagen.
White Sesame Seeds– For calcium and zinc.
Sunflower Seeds – High in Vitamin E.
Halim Seeds – Rich in natural iron, Vitamin A and C, Calcium and Magnesium.
Moringa Powder (optional) – Rich in iron, calcium, and antioxidants.(If thyroid issues then avoid)
Dry Rose Petals or Hibiscus Powder – Enhances skin glow and supports collagen naturally.
Ingredients
250 g. Fresh Amla or ¼ cup Amla powder. Or 10 – 12 Amla Juice cubes
1 cup Fresh Rose petals.use real Roses not hybrid one.(If available)
2 tbsp. Pumpkin seeds.
2 tbsp. Flax seeds.
2 tbsp. Almonds.
2 tbsp. Peanuts.
2 tbsp. White Sesame seeds.
2 tbsp. Sunflower seeds.
1 tbsp. Halim seeds
2 tbsp. Moringa powder.(Only if no thyroid issue)
Method
Dry roast each seeds and nuts separately and then mix.
Grind them into fine powder and mix it with Moringa powder and keep aside.
Wash, wipe and cut Amla around seeds. Please don’t throw seeds. As you can prepare murabba from the seeds ( Amla murabba from the seeds. )
Wash and thoroughly drain the Rose petals.
In a mixture grinder, grind Amla and Rose petals together into fine paste. If you are using Amla juice cubes then defrost the cubes, blend it with rose petals and seeds powder.
Pour this liquid into ice tray. Try to divide it into 10 -11 equal parts.
Refrigerate this ice tray for 8-10 hours.
Demould the ice tray and store these Collagen Glow cubes in the container.
Defrost the cube in a cup of warm water with pinch of Cardamom and serve it 1 hour before bedtime. Serve with love and smile.
One easy method if your Amla cubes are ready and you don’t want to defrost it. then make a powder of all dry ingredients and store in a air tight glass jar in refrigerator. Every night mix 1 tbsp. powder with honey and pinch of Cardmom powder and serve both Amla juice and honey mix powder separately.
Serve it one hour before bedtime. Serve with love and smile.
Continue daily for 3 months then take a 10–15 day break (lets the body reset). After the break, you can restart and make it a routine.
Muthia is a popular Gujarati snack that comes in two delightful versions – steamed and fried. Made with coarse wheat flour as the base, it often includes a mix of millet or pulse flours, grated vegetables, and curd, making it a wholesome and nutritious dish. While the fried version is crisp and tasty, the steamed muthia is a light, healthy option perfect for dinner, snacks, or even tiffin. Both versions highlight the balance of taste and health, making muthia a much-loved choice in Gujarati homes.
Here is giving a list of variation in muthiya which you will love to explore. And I am sure you will try also.
Chana dal stuff paratha are high in protein, healthy fats, and complex carbs. It is good for muscle strength & repair – especially for active lifestyles. Keeps you fuller for longer – prevents unnecessary snacking. Supports bone health – with abundant calcium from paneer and cheese. Energizing breakfast or lunch, which is ideal for all.
Ingredients
1 cup Chana dal
200 gms.Paneer.
3-4 Cheese cubes.
1 tbsp. Red Chilli powder.
1 tbsp. Aamchur powder.
1 tbsp. Garam masala.
1 tbsp. Cumin Coriander powder.
1 tbsp. Pudina powder
½ tsp. Turmeric powder.
1 tbsp. Grated Ginger.
¼ cup chopped Coriander leaves.
Tempering Ingredients
2 tbsp. Oil
1 tsp.Cumin seeds.
¼ tsp. Asafoetida powder
8-10 Curry leaves.
For Paratha
1½ cup Wheat flour
1¾ cup water.
½ tsp. Salt
6 tbsp. Oil for moin.
Method
Add oil and salt in wheat flour and knead a medium soft dough and keep aside.
Wash and soak Chana dal for 6- 8 hours.
After 8 hours wash again and keep aside.
Heat oil in a nonstick pan. Add Cumin seeds and wait for crackling sound. Now add Asaphoitida powder and Curry leaves. Add soaked Chana dal.
After adding soaked dal add all the spices and mix well. Soute for one minute on fast flame and then add 1½ cup water. When water starts boiling turn the flame slow and close the lid till chana dal become tender.
Switch off the flame and mash all chanadal with masher. Grate cheese cubes and Paneer in it. Mix thoroughly and knead like dough. The chanadalstuffing is ready to make stuff paratha. Divide stuffing into 16 equal parts. Here easy version will be pressure cook chana dal, mash it and add all spices and prepare stuffing batter which knead like dough and divide into equal portions to make paratha.
With little oil on your palm again knead a wheat dough and divide dough into 16 equal parts.
On a rolling board roll out one wheat dough portion into medium size paratha. Place chana dal stuffing ball over it. Gently press , if you want more cheesy, spread little cheese over it.
Lift the wheat paratha in the circular manner and gather all edges in the centre.press the edges and you will get a potli or modak like structure.
Gently press the modak in dry flour and again roll the modak into paratha like structure. This is your stuff paratha which is ready to roast over non stick tawa. Apply ghee on both the side and roast stuff paratha on medium flame.
Serve stuff chana dal paratha with Raita, Chutney, Soup, or as you wish but serve with love and smile.
One easy variation is prepare stuffing first and add wheat flour in it and knead a medium soft dough with the help of curd. This is like thepla how we make with lauki or methi etc. And then make thepla out of this dough, same nutrition with less hassle. This can now be called Chanadal paratha or Chanadal thepla.
Ideal stuffing use for making paneer paratha or paneer franky or paneer tikki or paneer sandwich.
Ingredient
200 gms. Panner.
3 Cheese cubes.
1 cup Red Yellow bell peppers ( you can add Green also)
½ cup finely chopped Coriander leaves.
½ tsp. Salt.
1 tbsp. Chilli flakes.
Temparing ingredients
1 tbsp. Butter.
½ tsp. Cumin seeds.
Method
Grate paneer and keep aside.
Grate cheese and keep aside.
Chop red and yellow bell peppers into small chunks and keep aside.
Finely chop Coriander leaves and keep aside.
Heat butter in a nonstick pan. Add cumin seeds in it and wait for crackling sound. Now add red yellow bell peppers and saute well till it becomes slightly tender.
Now add Coriander leaves, salt, Chili flakes and mix well.
Add paneer and cheese. Mix well and switch off the flame.
Transfer the ready stuffing in a plate to cool down.
Use this stuffing in preparation of variety of dishes.
In a mixing bowl whisk the curd thoroughly and make a smooth . Now add water and again whisk to get smooth frothy buttermilk.
Now in the same bowl sieve the flour and mix thoroughly to get lump free runny batter.( See video). Keep aside.
Finely chop Onions, Tomatoes and Coriander leaves and keep aside.
Heat oil in a non stick pan. Add mustard seeds and wait for crackling sound, after that add Cumin seeds and wait for crackling sound. Now add Asafoetida and then add chopped onions.
When onions turns translucent add curry leaves , Coriander leaves and tomatoes. Soute well, till tomatoes become tender.
Now add all spices and again soute well. After one minute pour this tadka in Besan (Pithla) batter. Stir well
Place the Besan (pithla) batter bowl in a microwave for 2 minutes. After 2 minutes open the door of microwave and stir well and close the door. Again start and after 2 minutes open the door and stir well . And last time open the door, start microwave and cook for 1 more minute and Besan (Pithla) is ready to serve. Entire process will take 5 minutes.
(1) Natural Coolant for the Body: Singhoda has a cooling effect, making it ideal for consuming during Pitta-aggravated conditions like acidity, rashes, or heat boils. (2) Hydrating and Rejuvenating: High in water content – keeps the body hydrated in humid weather. Refreshes skin and improves energy levels. (3) Rich in Antioxidants & Detoxifying: Contains polyphenols and flavonoids that fight oxidative stress. Helps detox the liver and improves metabolism. (4) Good for Brain and Nervous System: Rich in vitamin B6, potassium, and other B vitamins – supports brain function, memory, and nerve health. (5) Heart-Friendly: Potassium-rich, which helps maintain blood pressure and supports a healthy heartbeat. (6) Aids Digestion & Gut Health: Contains dietary fiber, promotes regular bowel movement, reduces bloating and indigestion. (7) Skin-Friendly: Its internal cooling and purifying nature helps reduce skin irritation, acne, and itchiness – useful in conditions like urticaria. (8) Balances Pitta and Slightly Kapha: As per Ayurveda, green singoda is sweet, astringent and cooling, hence pacifies Pitta dosha and mildly supports Kapha, while not aggravating Vata much when taken fresh.
Ingredients
500gms. Water Chestnut.
½ tsp Ghee
½ tsp. Cumin seeds.
⅓ tsp. Rock Salt.
½ tsp. Black Pepper powder.
Method
Wash and peel water chestnut and again wash.
Heat ghee in a nonstick pan and add cumin seeds in it. Wait for crackling sound and then add water chestnut and salt.
Stir fry on fast flame for 2-3 minutes and switch off the flame. Stir continuously.
Sprinkle Black pepper powder and water chestnut are ready to serve.
Rajeshree Gandhi's Kitchen blog 