Rajeshree Gandhi's Kitchen blogJeera water
Ingredients
Jeera( cumin) 1 tbsp.
Water. 500 ml.
Method
1) In a big vessel add jeera in water.
2) Boil this for 10 mins.
3) Serve this healthy jeera tea every day and especially suffering from acidity as jeera is alkaline in nature will reduce acidity. Jeera water also helps to reduce burning sensation during urination. Serve with love and smile.
Ingredients
Lavang(cloves) 2 pcs
kala miri( black pepper) 15 pcs.
Elaichi(cardamom) 2pcs
Kokam pd.(Garcinia) 1 tsp.
or
Aamchur pd.( mango) 1 tsp.
Sugar pd. 2 tsp.
Rock salt. 1tsp.
Sunth pd.(Ginger) 1 tsp.
Til. ( white sesame) 2 tsp.
Dhania jeera pd (coriandercumin) 2 tsp.
Method
1) Mix all ingredients in grinder jar and grind in fine powder
2) Farshan masala is ready.You can sprinkle on deep fried Channa dal, Moong dal,Whole Masoor, Peanuts, Almonds etc.
Ingredients
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 😋
Ingredients
Dhana( coriander seeds) 40 gms ½ cup
kala miri(Black pepper) 30 gms ¼ cup
or
Kashmiri chillies 10 pcs
Channa dal. 50 gms ¼ cup
Jeera(Cumin) 30 gms ¼ cup
Tur dal. 50 gms ¼ cup
Udad dal. 25 gms ⅛ cup
Haldi(Turmeric )pd 1 tsp
Methi dana. 1 tsp
Hing(Asafoetida) 1 tsp
curry leaves. 1 cup
dried kokam(Garcinia) 10 pcs
or
Aamchur pd.(Mango) 2 tsp.
Method
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.
Jeeralu is a spice mix – a blend of powdered masalas, and it is used to enhance the taste of food.
Ingredients
Method
1) Mix all spices powders and Jiralu powder is ready
2) To be bottled in air tight bottle.
3) You can enhance the taste of khakhra,Mathri, Jeera puri,Goba puri or Any salads.
Garam masala is a blend of ground spices . Some selected spices are used for making garam masala.
Ingredients
Chhoti elaichi( cardamom) 4 gms 20 pcs
Badi elaichi(black cardamom) 5 pcs
Tej patta(bay leaves) 8-10 pcs
Pather phool(mace) 5 gms
Sahi jeera. 10 gms 2 tbsp
Saunf(fennel). 20 gms 4 tbsp
Sunthpd(ginger) 2 tbsp
Dhania(coriander) 50 gms ½ cup
kala miri(Black pepper ) 30 gms 2 tbsp
or
Kashmiri chillies. 10 pcs.
Khuskhus(poppy seeds) 6 tsp
Lavang(Clove) 12 gms 2 tbsp
Star anise 2 pcs.
Javantri. 8 gms .
Dalchini(Cinnamon) 10-12 pcs 1/2 inch each
Jeera(cumin) 2 tbsp
Methi seeds(Fenugreek) 1 tsp
Jaiphal(nutmeg) 1 pc
Salt 2 tbsp
Method
1) Either sun dried all spices for 1 hr. or preheat kadhai for 10 mins.
2) Switch off the flame and add 2tbsp.oil and add all above spices 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.
4) Grind all spices in grinder and sieves with the atta sieve .
5)Garam masala is ready. To be bottled in air tight bottle. If possible keep it in fridge for freshness.
6) You can add this in any vegetables, pulses or farsan items for enhancing the taste.
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:
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
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:
Tempering Ingredients:
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.
Ingredients:
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.
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.
9) Serve your cake with love and smile.
Rajeshree Gandhi's Kitchen blog 