Rajeshree Gandhi's Kitchen blog

Quick Cooking Tips

(103) Garlic & Mix herbs butter

Post author By Rajeshree Gandhi
Post date 05/06/2021
1 Comment on (103) Garlic & Mix herbs butter

Ingredients

1 cup Salted butter
1 tsp. finely chopped fresh Parsley leaves.
1 tsp. finely chopped fresh basil leaves.
1 tsp. dry rosmerry powder.
1 tsp. finely chopped fresh Thyme.
1 tsp. fresh garlic paste.

Method

Allow butter to come at room temperature.
Mix all the ingredients thoroughly.
Store in refrigerator for 15 days and use in Sandwiches Pizzas, Burgers or as you desire.

List of my other recipes.

Quick Cooking Tips

( 106) Hummus

Ingredients

½ cup Kabuli Channa.
3 Garlic pods paste.
1 tsp Salt for channa and½ tsp. Salt for making paste.
1 tbsp. Tahini paste or Sesame powder.
4 tbsp. Olive oil.
2 Green chilies or White pepper powder 1 tsp.
2 tbsp. Curd or 1 tbsp. fresh Lemon juice.

Method

Soak Channa for 14 hrs.
In cooker pan add soaked channa, 1½ cup water and 1 spoon salt.
Cook Channa upto 5 whistles.
After pressure is release, check by pinching few grains of channa . If mashed it means is properly cooked. If not then cook again upto 3 whistles.
Strain cooked Channa and keep aside the strain water for later use.
Grind cooked channa into fine paste and use strain water spoon by spoon for getting required consistency
Add Garlic paste, Tahini paste, White pepper powder, Olive oil and lemon juice
Mix all ingredients thoroughly in the mixture .
Store in a dry container in the refrigerator and consume within 2- 3 days.

soaked channa

(105) Tahini Paste.

Ingredients

½ cup White Sesame seeds.
¼ cup Olive oil.
½ tsp. Salt.

Method

Dry roast sesame seeds.
After some times grind Sesame seeds when it is slightly warm.
Grind into fine powder.
Add salt and oil and again grind for getting smooth Tahini paste .
Use Tahini paste for making salad dressing, hummus or as you desire.

Tags salads, sandwiches, snacks, teatime, tiffinbox, toast, Winterfood

cheese dips Quick Cooking Tips

(102) Cheese Dips

Ingredients

2 tbsp. Butter.
1 tbsp. All purpose flour.
1 cup Milk.
¼ tsp. Turmeric powder.
1 cup grated cheese.
¼ tsp. Salt.
¼ tsp. Black pepper powder.

Method

In medium sized sauce pan heat butter.
Add flour and cook for 2 minutes to remove rawness of flour,
Add milk and stir continuously until you will get thick sauce like batter.
Add grated cheese and stir continuously.
Switch off the flame when you will get nice shiny cheese sauce.
Enjoy cheese dip with French fries, Garlic bread, Nachos or as you desire.

List of my other recipes.

Tags bread, nachos, namakpare, pav, toast, vegetables

Anniversary Post

On pleasent morning of 1 st June 2020 siting in the garden at Nasik thought of about my likes and desires. I pondered over again and again. Finally arrived at conclusion that, what I like the most is cooking and my desire is to pass on my techniques , tips and innovative tricks to the generations to come. Thus I started my virtual cooking journey. First I thought about writing a book but new generation prefers to use mobile and computer rather than book. So tried to take the help of Web technology and started writing my cooking skill and today staring at 100 plus recipes published on Web on first anniversary of my venture.

Tags Anniversarypost

Fried Foods

(101) Medu Vada

Ingredients

1 cup Udad dal
1 tsp. Salt.
¼ tsp Asafoetida.
Ground nut oil for frying

Method

Soak Udad dal for 12 to 14 hrs.
After 14 hours wash dal thoroughly and drain water with strainer.
Grind Udad dal into fine paste.
Add salt and Asafoetida in batter.
Stir vigorously with your hand such that it traps air in batter.
Check batter with putting small drop of batter in cup of water. If that drop floats then your batter is ready for making vada.
If not floating then again stir for some more time .
Once batter is ready heat oil in kadhai for deep frying.
Simultaneously take water in one cup .
Take small portion of the batter on back side of the spoon,dip your finger in cup of plain water and then make hole in that batter. Flip the spoon in hot oil so that batter in the form of Vada falls in oil without changing shape ( see the video).
Fry till golden brown.
Make all Medu vadas in this style .
Enjoy Medu vada with sambhar and chutney.

Tags chutney, sambhar, southindianfood

Quick Links

Rajeshree’s kitchen 1- 99 Links

Post author By Rajeshree Gandhi
Post date 30/05/2021
No Comments on Rajeshree’s kitchen 1- 99 Links

https://rajeshreegandhi.wordpress.com/

Hi! friends visit my site for home made recipes for healthy lifestyle. From healthy junk food to tasty bland food.

Tags Breakfast, Dinner, fastfood, healthdrinks, lunch, Sweets

cold drink Quick Cooking Tips

(100) Coconut Milk & Coconut Punch

Post author By Rajeshree Gandhi
Post date 30/05/2021
2 Comments on (100) Coconut Milk & Coconut Punch

Ingredients

Coconut flesh.
Coconut water.

Method

Wash and clean coconut flesh.
Cut in to 3 inches pieces.
Crush the coconut flesh in juicer so coconut milk will be extracted .
Extracted milk you can use as in preparation of authentic south indian and thai food.
Extracted milk also use as in preparation of mocktail like Coconut punch.
For 100 ml. Coconut punch, add 60 ml. Coconut water and 40 ml. Coconut milk.
Blend properly and filter ( optional) it.
If you don’t have enough coconut water ,you can also add plain water instead of coconut water and adjust by adding the milk quantity . So that taste won’t be compromise. If necessary add sugar powder also.
Enjoy Coconut punch in scorching summer.

Green Coconut

Coconut flesh

Tags colddrinks, Faral, milk, southindianfood, summerfood, sunstroke

vegetables

(99) Bhinda nu shak

Lady finger sabji

Ingredients

500 gms. Lady finger
½ cup Til oil.
1 cup finely chopped coriander leaves.
½ cup dry coconut powder.
¼ cup coarse besan or coarse dalia dal (roasted channa dal)
2-3 Kokam(Garcinia) or 1 tbsp. lemon juice.
1 tbsp.Coriander-Cumin powder.
½ tbsp. Chili powder.
1 tsp. Turmeric powder.
½ tsp. Asafoetida powder.
½ tsp. Mustard seeds.
¼ tsp. Fenugreek seeds.
½ tbsp. Salt.
1 tsp. Sugar.

Method

Wash thoroughly and wipe with dry cotton cloth each bhinda otherwise water content remains makes shak sticky.
Cut each into ½ inch dice .
Heat oil in kadhai. Add Mustard seeds in the hot oil. Wait for crackling sound. Add Fenugreek seeds and Asafoetida powder . Wash kokam and add.
Add cut bhinda , give nice stir and close the lid. Turn the gas stove switch on slow flame.
After 2 minutes open the lid and give nice stir for 2- 3 times.
Cook bhinda on medium flame and frequently stir so that bhinda won’t stick to the bottom of kadhai.
Once bhinda is tender and all slimy material dry off add salt and sugar. Mix thoroughly.
Add coconut powder, coriander leaves and dry spices . Mix thoroughly. Cook for one more minute and Bhinda nu shak is ready. If you wish you can add fried cashew and kismis which enhance the taste of bhinda nu shak.
Enjoy with phulka roti, paratha, bhakhri, gluten free rotla like jowar, bajri, nachni ( Ragi) , or oats.

Tags bhakhri, glutenfree, paratha, Roti

Quick Cooking Tips snacks

(98) Methi na muthiya

Ingredients

1 cup finely chopped Fenugreek ( Methi) leaves.
1 cup finely chopped coriander leaves.
2 cup wheat coarse flour( jadda atta).
4 tbsp. Sugar.
3 tsp. Salt.
4 tbsp. Oil
1 tbsp. Chili powder.
1 tbsp. Coriander-Cumin powder.
½ tbsp. Turmeric powder.
½ tsp. Asafoetida powder.
1 tbsp white Sesame seeds.
4 tbsp. Curd.
100 ml. 120 ml. Water.
Oil for frying.

Method

Wash and finely chopped Coriander leaves and Fenugreek leaves.
In big vessel mix Fenugreek leaves and Coriander leaves .
Marinate with salt and sugar.Keep aside for 10 minutes.
After 10 minutes add curd and give nice stir.
Add Oil and all dry spices.Again give nice stir.
Now add wheat coarse flour.
Gently mix flour .Bind soft dough . If required add water spoon by spoon.
Take little portion of dough and make cylindrical shape 1-2 inches long muthiya.
Heat oil in kadhai for deep frying.
Slowly slowly add muthiya in hot oil and turn the gas stove switch to medium flame. Fry till golden brown.
Serve muthiya at tea time or you can use these muthiya in Undhiyu or for making Methi kofta curry. Carry muthiya while traveling or in tiffin box or as you desire.
One more variation of methi muthiya is steamed version. As all ingredients and recipe is same but only one di instead of deep frying, steam it upto 4 whistles or in Dhokla cooker you have to cook upto,40-45 minutes on fast flame.