Category: My recipes

(490) Salad Dressings

Salads are made of fresh, fibrous and nutritious ingredients which are mixed with some flavoursome ingredients called Salad dressing. So salad dressing is nothing but sauce for salads or you can also say the spicy mixture for salads which improves the taste and texture of salads. There are two types of Salad dressings Vinaigrette dressings and Creamy dressings.

Vinaigrette dressings are prepared from Vinegar, Olive Oil, Herbs, Spices, Salt, Sugar, Nuts and seeds. Instead of using artificial chemicals in my kitchen I always prefer natural and fresh things . So I used Lemon juice, Tamarind juice, Pomegranate juice, Orange juice and Amla juice instead of Vinegar.

Creamy dressings are prepared from mayonnaise or fermented milk products like Curd, Sour cream and Butter milk. I always try to avoid the use of mayonnaise or where necessary then use home made Instead of mayonnaise I prefer to use nuts,oil seeds and Avacado for creamy dressings.

Salad dressings can elevate the flavor of any salad while also providing a nutritional boost. By choosing ingredients rich in antioxidants, vitamins, protein, and iron, we can create dressings that not only enhance our meal but also support our health goals, including weight loss. Here are some power-packed dressing ideas to keep you satisfied and nourished during your journey.

Here given salad dressing measurements are ideal for 1 portion of any salad. Ideally 80 to 100 grams.

Vinaigrette style dressing

Creamy dressing

Sesame and Cumin seeds dressing.
Avacado Coriander dressing
Cashew and Lemon dressing.
Peanuts and Coconut dressing.
Almond Coriander leaves dressing.

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My recipes Pickle

(489) Pickled Carrot and Zucchini

Post author By Rajeshree Gandhi
Post date 19/05/2025
1 Comment on (489) Pickled Carrot and Zucchini

When we are using Lemon juice and salt for the pickling vegetables, fermentation introduces beneficial probiotics that improve gut flora. Carrots are high in beta-carotene (vitamin A precursor), which supports skin, eyes, and immunity. Zucchini (green and yellow) contain lutein, zeaxanthin, and vitamin C—protective antioxidants against inflammation and aging. Excellent low-calorie side dish. but contains essential nutrients like potassium, fiber, vitamin K, and magnesium. High water content keeps the body hydrated. Beta-carotene in carrots and vitamin C in zucchini are to support healthy, glowing skin.

Ingredients

500 g Carrot.
250 g Green Zucchini
250 g.Yellow Zucchini
8 Lemon juice Cubes.
2tsp. Salt.
¼ tsp. Yellow Mustard seeds powder.(Optional)

Method

Wash and peel Carrots, Green Zucchini and Yellow Zucchini.
Cut all three in 1-2 inches long spears.
With the help of rolling board and it’s pin, make a powder of mustard seeds. Fill this powder in empty tea bag or make a muslin cloth potli.
In a mixing bowl mix all three vegetables and marinate it with salt and lemon juice. Keep the mustard seeds powder potli inbetween the marinated vegetables.
After 24 hours stir well and transfer sq the whole content in air tight glass jar.
Store it in refrigerator for 10-12 days.
Serve with your meals but serve it with love and smile.

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(488) Vitamin B recipes

In today’s fast-paced lifestyle, many of us unknowingly miss out on essential nutrients—especially the B vitamins, which play a vital role in maintaining energy, metabolism, brain function, skin health, hair health and emotional balance. As someone who prefers natural, homemade solutions over synthetic supplements, I decided to explore and share simple, wholesome recipes rich in all B vitamins. These are crafted using easily available, traditional methods, making them both nourishing and practical for daily use. This collection is my effort to help others maintain balanced nutrition in the most natural and delicious way possible.

Here’s a complete list of homemade supplement recipes for all B vitamins with benefits of each vitamin and how the recipe supports our health. There are total 8 different types of vitamin B . (1)vitamin B1, (2) vitamin B2, (3) vitamin B3, (4) vitamin B5, (5) vitamin B6, (6) vitamin B7 (7) vitamin B9 (8) vitamin B12.

1. Vitamin B1 (Thiamine)

Benefit: Supports energy production, nerve function, and digestion.
Recipe: Roasted Sunflower Seed Chutney Powder
Ingredients: Sunflower seeds, peanuts, dry coconut, cumin, rock salt, hing.
How it helps: Sunflower seeds and peanuts are excellent sources of B1. This powder improves metabolism and nerve health.
Use: Sprinkle on rice or khichdi with ghee.

2. Vitamin B2 (Riboflavin)

Benefit: Helps in energy production, skin health, and iron absorption.
Recipe: Dry Methi & Almond Powder
Ingredients: Dried fenugreek leaves, roasted almonds, flaxseeds.
How it helps: Almonds and flaxseeds are rich in B2 and essential fatty acids. This powder supports healthy skin and eyes.
Use: Mix into paratha dough or sprinkle in soups.

3. Vitamin B3 (Niacin)

Benefit: Promotes healthy skin, digestion, and nervous system.
Recipe: Homemade Nut & Seed Snack Mix
Ingredients: Roasted peanuts, sesame seeds, sunflower seeds, puffed amaranth.
How it helps: These ingredients are niacin-rich and good for skin health and cholesterol management.
Use: Snack as is or grind into a dry chutney.

4. Vitamin B5 (Pantothenic Acid)

Benefit: Supports hormone production, reduces stress, boosts energy.
Recipe: Mixed Veg Khichdi with Homemade Curd
Ingredients: Brown rice, moong dal, carrots, peas, capsicum, curd.
How it helps: Whole grains and curd provide B5. Promotes adrenal health and improves immunity.
Use: Ideal as a meal.

5. Vitamin B6 (Pyridoxine)

Benefit: Improves brain health, mood, and reduces inflammation.
Recipe: Banana Oats Ladoo
Ingredients: Ripe banana, rolled oats, dates, cardamom.
How it helps: Bananas and oats are rich in B6. Boosts mood and reduces PMS symptoms.
Use: Eat as a snack or dessert.

6. Vitamin B7 (Biotin)

Benefit: Strengthens hair, nails, and supports skin health.
Recipe: Biotin Booster Drink
Ingredients: Soaked almonds, walnuts, flaxseeds, dates, dry amla powder.
How it helps: Nuts and amla are rich in biotin and antioxidants. A natural hair and skin tonic.
Use: Blend and drink in the morning.

7. Vitamin B9 (Folate)

Benefit: Essential for cell growth, pregnancy health, and blood production.
Recipe: Sprouted Moong & Spinach Tikki
Ingredients: Sprouted green gram, spinach, coriander, besan or wheat coarse flour.
How it helps: Sprouts and leafy greens are folate-rich. Helps in new cell growth and hemoglobin production.
Use: Shallow-fry or steam as a healthy snack.

8. Vitamin B12 (not found naturally in plants)

Benefit: Supports red blood cells, nerves, and brain health.
Vegetarian Tip: Use fortified fermented foods
Recipe: Fermented Idli-Dosa Batter
Ingredients: Rice, urad dal, fenugreek seeds, water
How it helps: Fermentation aids absorption.
Use: Regular use of such foods helps prevent B12 deficiency.

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(487)Ponk Thabda

Ponk is a seasonal delicacy made from tender, green sorghum (jowar) grains, harvested before they mature fully. Ponk is popular during the winter months.It’s soft, chewy, and slightly sweet, often roasted or steamed and eaten with sev, lime, and spices—or made into various snacks like ponk Pakoda, Chevdo, Chilas, Dhokla, Idli, Appum or Thabdas

Thabda comes from the Gujarati word thabadvu, meaning “to pat” or “to flatten with hands.” So ponk thabda refers to flat tikkis or patties made by patting a dough of ponk and other ingredients into shape.

Ingredients

1 cup Ponk.
1 cup Jowar coarse flour.
2 tbsp. Oil for moin.
¼ cup Curd.
¼ cup chopped Coriander leaves
1 tsp. Salt.
1 tsp. Red chilli powder.
½ tsp. Turmeric powder.
¼ tsp. Asafoetida powder.
2 inch Ginger piece.( grated)
2-4 Green chilies ( optional)(finely chopped)

Method

Wash ponk thoroughly and grind it in mixture grinder.
In a mixing bowl mix flour and oil thoroughly .
Add all dry spices and mix it with flour.
Now add chopped Coriander leaves, grated Ginger, crushed ponk and curd.
Knead all together into soft dough. If require then add water.
Keep aside for 10 minutes.
After 10 minutes, place a damp cloth over wooden rolling board.
Take Tennis ball size dough and place it over damp cloth. Now with wet fingers flattened the dough into round patties Make a small holes on the patties
Heat nonstick tawa, lift patties along with cloth and invert it over the tawa.
Pour oil in each hole and also to the periphery of the roti. Cover it with lid and cook on slow flame.
Flip the side and cook till golden brown colour.
Serve hot with Boondi Raita but serve with love and smile.

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My recipes snacks

(486)Butter Chakli

Butter Chakli is a delicious, melt-in-the-mouth variation of the traditional chakli. Made with rice flour, butter, and gentle spices, this crispy snack is perfect for festivals or tea-time munching. Its rich flavor and light texture make it a family favorite.

Ingredients

2 cup tightly filled Rice flour.
2 heaped tbsp. butter.
1 tbsp.Sesame seeds.
1 tsp. Salt.
⅛ tsp. Asafoetida powder.
Oil for frying.

Method

In a mixing bowl thoroughly mix all dry ingredients.
Add butter and mix it with your hand and then hold flour in your fist. If flour hold the shape it means moin is perfect, if not then add ½ tsp. more butter and mix well.
Knead medium soft dough either with water or with butter milk.
Knead for 2-3 minutes so that dough becomes soft.
Take a small portion of dough and fill the Chakli press machine.
Heat oil in thick bottom kadhai and drop a tiny bit of dough to test the temperature of oil. The dough should sink in the oil first, sizzle and rise to the top. It means oil is ready to fry chakli.
On a high temperature push the dough through extruder directly in the oil and then turn the flame to medium. When bubbles in the oil reduce at that time flip the Chakli in oil and fry till golden brown.
Remove from the oil on kitchen paper and when it cools completely,store in air tight container.
Serve Butter Chakli with Masala Tea, Ukalo, Coffee, Herbal Tea, Masala Milk or as you wish. But serve with love and smile.

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(485) Kokum Sharbat.

Ingredients

1 Cup Water
⅓ cup Kokum Syrup
2 tbsp. Soaked Gond Katira

Method

Mix syrup and soaked Gond Katira in water. You can also add soaked Sabja seeds. Stir well.
Ideally serve without ice but if you wish you can serve with ice but serve with love and smile.

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(484) Jowar Para

Ingredients

¾ cup Jowar flour.
¼ cup Wheat flour.
2 tbsp. Solidified Ghee
1 tsp. Cumin seeds powder.
1 tsp. Black pepper powder.
½ tsp. Sesame seeds.
½ tsp. Salt

Method

In a mixing bowl mix both the flours and add all dry spices and ghee as moin.
Mix thoroughly and hold tightly the flour in the first and then open the fist. If flour hold the shape then moin is perfect otherwise add ¼ tsp more ghee in it.
Knead the medium thick dough. Keep aside for 10 minutes.
After 10 minutes again knead and make smooth texture.
Divide the dough in to 4 equal parts and roll each part into thick roti.
Cut each roti into small squares.
Deep fry on slow flame till golden brown.
Serve these Jowar para with Masala Tea, Ukalo, Coffee, Herbal Tea, Masala Milk or as you wish but always surve with love and smile

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(483) Kokum Syrup

Ingredients

2 cup Water
1 cup Jaggery
¼ cup soft kokum
1 tbsp. Cumin seeds.
1 tsp. Salt

Method

Wash the kokum two times and keep aside.
Finely chop Jaggery and keep aside.
1. In a mixture grinder, grind kokum, Salt, Cumin powder and water into smooth paste.
2. Strain the syrup with the help of strainer and store in the glass jar in the refrigerator because here we are not boiling the content.

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(482) Sandwich Uttapam

Ingredients

1 kg Idli batter
Green Chutney
Ingredients for stuffing
½ kg. Potatoes
¼ kg Onions
½ cup chopped Coriander leaves.
1½ tsp. Salt.
1 tbsp. Garlic, Ginger and chilli paste.
½ tsp. Turmeric powder.
Ingredients for tempering
2 tbsp. Oil.
½ tsp. Mustard seeds.
½ tsp. Udad dal.
¼ tsp. Asafoetida powder.
1 tsp. Finely chop Curry leaves.

Method

Potato Stuffing :
Boil potatoes in a pressure cooker upto 3 whistles.
When pressure released open the lid and keep aside.
Chop Onions and Coriander leaves and keep aside.
When potatoes cool down, peel the skin and mash the potatoes with masher.
Heat oil in nonstick pan, add Mustard seeds, wait till crackling sound and then add Udad dal. Saute till golden brown.
Add Asaphoitida powder and Curry leaves and then chopped Onions. Saute till golden brown. Add Ginger Garlic and Chilli paste, Turmeric powder and mix well.
Now add mashed potatoes, salt and chopped Coriander leaves.
Saute this potato stuffing for two minutes and switch off the flame.
Potato stuffing is ready.
Heat nonstick tawa and turn the flame to slow and pour idli batter, spread this batter in a circular manner to make 6-7 inch size uttapam.
At the periphery of the uttapam drop the green chutney and in the center spread potato stuffing and then make a layer over it with idli batter.
Close the lid over this sandwitch uttapam and cook both the side till golden brown.
Serve Sandwitch uttapam wth coconut chutney and Sambhar.
Serve with love and smile.

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(481) Home remedies for Pitta prakop

Post author By Rajeshree Gandhi
Post date 13/05/2025
1 Comment on (481) Home remedies for Pitta prakop

Pitta Prakop means aggravation or imbalance of Pitta dosha, where its natural qualities (hot, sharp, oily, light, acidic) become excessive. This leads to increased internal heat, irritability, inflammation, and various disorders related to digestion, skin, liver, and emotions. Pitta increases due to Hot, spicy, oily, or acidic foods, Overexposure to sun or heat, Anger, overworking, stress. Increased pitta shows Skin rashes, acne, urticaria, Heartburn, acidity, loose stools, Irritability, impatience temperament.Excessive body heat or sweating.

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