Prabha Ki Rasoi - Recipes in Hindi and English

Satvik Cheesy Salad Without Cheese Ingredients: Cashew nuts - 1/2 cup Green chili - 1 Fresh coconut - 1/4 cup Broccoli florets - 1 cup Corn kernels - 1 cup Black chana sprouts - 1/2 cup Red capsicum (diced) - 1/2 cup Yellow capsicum (diced) - 1/2 cup Cucumber (finely chopped) - 1/2 cup Carrot (finely chopped) - 1/2 cup Rock Salt / Sendha Namak - 1 tsp Oregano - 1 tsp Method: 1. Soak cashew nuts in enough water for 6 hours 2. Add soaked cashews, green chili, coconut in a mixer jar 3. Grind them till you get a smooth creamy paste 4. Add broccoli florets, corn kernels, black chana sprouts in a sieve 5. Place the sieve over a pan of boiling water and steam for 2-3 minutes 6. Now add red capsicum, yellow capsicum in it and steam for 2-3 minutes more 7. Now take out the steamed veggies in a mixing bowl 8. Let them cool and then add cucumber, carrot, cashew paste 9. Add rock salt, oregano and mix 10. Garnish with almonds, dry blueberries, flax seeds 

Cucumber, Tomato, Chickpea Salad Ingredients: Cucumber (diced) - 2 cups Tomatoes (sliced) - 1.5 cups Chickpeas (boiled) - 1/2 cup Onion (chopped) - 2 tbsp Green capsicum (deseeded, chopped) - 1/2 cup Green coriander (chopped) - 1/4 cup Salt - 1/2 tsp or to taste Black pepper - 1/2 tsp Olive oil - 2 tbsp Fresh lemon juice - 2 tbsp Apple Cider Vinegar - 1 tbsp Garlic (minced) - 2 cloves Cumin powder - 1 tsp Method: 1. In a large bowl, combine sliced tomatoes, cucumber, chickpeas, onion, green capsicum and set aside. 2. In a small bowl, add olive oil, vinegar, lemon juice, garlic, cumin powder, pepper powder and salt 3. Mix well until dressing is emulsified. 4. Pour the dressing on top of the salad, add in the fresh coriander leaves and toss everything together until all the veggies are nicely coated.  5. Let the salad sit for about 10 minutes (or up to an hour) to allow the veggies to soak up all that delicious flavor! 6. Taste and season with additional salt and pepper, as...

Corn Salad Ingredients: Corn kernels - 2 cups Cherry tomatoes - 1/2 cup English Cucumber - 1/2 cup Tofu - 1/3 cup Onion (finely chopped) - 1/2 cup Basil (thinly sliced) - 1/4 cup Olive oil - 1.5 tbsp Lime juice - 1 tbsp Salt - 1/2 tsp Black pepper - 1/2 tsp Mixed seeds - 1 tbsp Blue berries - 1 tsp Method: 1. Steam corn kernels till they become soft 2. Let them cool 3. Cut cherry tomatoes into halves 4. Crumble tofu 5. In a small bowl mix olive oil, lime juice, salt, black pepper 6. In a large bowl add steamed corn, tomatoes, tofu, onion, cucumber, basil and mix 7. Now add the dressing and combine well 8. Great salad full of flavour is ready to be served 9. Garnish with mixed seeds, blue berries for a crunch and serve

Fenugreek / Methi Sprouts Salad Ingredients: Fenugreek / Methi seeds - 1/2 cup Onion (finely chopped) - ½ cup Tomato (finely chopped) - 1 (large) Cilantro (chopped) - ¼ cup   Green chiles (finely chopped) - 2  Lemon juice - 2 tbsp Black salt - 1 tsp  Freshly cracked black pepper - ¼ tsp  Method: Sprouting Fenugreek / Methi Seeds Day 1 : Rinse and soak ½ cup fenugreek seeds for 24 hours. Make sure seeds are entirely submerged in the water. Day 2 : Rinse seeds with water thoroughly and soak again for 24 hours. Day 3 : Rinse seeds with water thoroughly by placing in a sieve. Once the seeds have been rinsed, place the sieve with seeds inside in a dark place and cover with a damp cloth. Day 4 : Repeat step 3 Day 5 : You will see that the fenugreek seeds have sprouted. If all the seeds have not sprouted yet, repeat step 3 one more time. Once your seeds have sprouted, rinse well and dry. You can store these sprouted fenugreek seeds for up to 10 days in your refrigerato...

Moong Sprouts Almond Cheesy Salad Ingredients: Moong sprouts - 1 cup Corn kernels - 1 cup Almonds -15 Green chili - 1 Fresh coconut (chopped) - 1/2 cup Green capsicum (finely chopped) - 1/2 cup Cucumber (finely chopped) - 1 cup Carrots (finely chopped) - 1 cup Rock Salt / Sendha namak - 1 tsp Oregano - 1 tsp Method: 1. Soak 15 almonds for 6 hours 2. Peel the almonds 3. Add almonds, green chili, fresh coconut in a blender 4. Grind them till you get a creamy smoothy paste 5. Add moong sprouts, corn kernels in a sieve 6. Place the sieve over a pan of boiling water, cover it and steam for 6-7 minutes 7. Now take them out in a serving bowl and let them cool 8. Add green capsicum, cucumber, carrots 9. Add almond coconut paste and give a mix 10. Add rock salt, oregano and mix 11. Garnish with roasted peanuts, blueberries, flax seeds 12. Enjoy Moong Sprouts Almond Cheesy Salad as a side dish or as a breakfast, midday meal or even as a light nutritious lunch or dinner

Beetroot Chickpea Salad Ingredients: Beetroot (diced and boiled) - 2 cups Chickpeas (boiled) - 1.5 cups Cucumber (diced) - 1/2 cup Onion (finely chopped) - 1/4 cup Paneer / Tofu (cubed) - 1/2 cup Coriander leaves - 2 tbsp Virgin Olive Oil - 3 tbsp Lemon juice - 2 tbsp Garlic cloves (minced) - 2 Roasted cumin powder - 1 tsp Salt - 1/2 tsp or as per taste Black pepper powder - 1/2 tsp Method: 1, In a small jar add olive oil, lemon juice, minced garlic, cumin powder, salt, black pepper powder 2. Whisk to combine 3. In a large mixing bowl add beetroot, chickpeas, cucumber, onion, paneer / tofu, coriander leaves 4. Drizzle the dressing over the salad ingredients 5. Toss well to combine 6. Top it with some sunflower seeds and serve immediately or keep it in refrigerator until ready to serve