Prabha Ki Rasoi - Recipes in Hindi and English

Low-Calorie Indian Carrot Soup   Ingredients: Carrots (chopped) - 500 gms Onion (chopped) - 1 cup Garlic (chopped) - 1 tbsp Ginger (chopped) - 1 tbsp Black pepper powder - 1/2 tbsp Roasted cumin powder - 1/2 tbsp Chaat masala - 1/2 tbsp  Low fat Cream - 2 tbsp Salt - 1 tsp or as per taste Method: 1. Add carrots, onion, garlic, ginger in a cooker 2. Pressure cook them with 3 cups of water for 2 whistles 3. Sieve the veggies and keep the stock for later use 4. Blend the veggies into a smooth puree 5. Heat a pan, add the stock, and bring it to a boil 6. To this add the veggie puree and mix well 7. Add salt, chaat masala, roasted cumin powder, black pepper powder  8. Bring to a boil 9. Switch off the flame and serve it in a bowl 10. Garnish with low fat cream on top and enjoy it hot गाजर सूप    सामग्री : गाजर (कटी हुई) - ५०० ग्राम  प्याज (कटा हुआ) - १ कप  लहसुन (कटा हुआ) - १ टेबल स्पून  अदरक (कटा हुआ) - १ टेबल स्पून काली मिर्च पाउडर  - १ टेबल स्प...

Besan Badam Ladoo for Toddlers Ingredients: Almonds - 1/2 cup Besan - 1/2 cup Desi Ghee (Cow A2) - 1/4 cup Cardamom powder - 1/4 tsp Desi Khand - 1/3 cup Method: 1. Dry roast almonds for 3-4 minutes on medium flame 2. Let them cool and then grind them 3. Heat ghee in a kadahi and add besan 4. Roast it on low flame stirring continuously 5. Roast until it turns golden brown (about 5-7 minutes) 6. Sprinkle 1 tbsp water and cook till the froth disappears 7. Turn off the flame 8. Add almond powder and mix well 9. Transfer the mixture in a large plate and spread it for cooling 10. Cool until little warm and then add cardamom powder, khand   11. Mix until khand is properly blended in flour nicely 12. Knead till mixture becomes nicely soft 13 Take small portion give the shape of ladoo 14. Make ladoos from remaining mixture 15. Soft and mouthwatering protein rich ladoos are ready to enjoy Tips to Remember: Make sure to roast besan on low flame for aromatic ladoos Keep stirring continuo...

Bajra Lauki Chilla Ingredients: Bajra atta - 2 cup Lauki / Doodhi (grated) - 1.5 cup Ginger - 1 inch Garlic cloves - 10-12 Green chili - 4 Turmeric powder - 1/2 tsp Kashmiri red chilli powder - 1 tsp Salt - 1 tsp or as per taste White sesame seeds - 5 tsp Lemon juice - 4 tsp Hing - 1/2 tsp Green coriander (finely chopped) - 1 cup Mustard seeds - 1 tsp Method: 1. Add chopped ginger, garlic cloves, green chilies in a blender and grind them coarsely 2. Add bajra atta, grated lauki in a mixing bowl. Add lauki immediately after grating or it will turn black 3. Mix nicely 4. Add turmeric powder, red chili powder, salt, ginger chili paste, 2 tsp white sesame seeds, lemon juice 5. Add water as per required and make a nice batter 6. Add hing, green coriander and mix 7. Make sure the batter is neither too thick nor too watery 8. Heat tawa and add 2 tsp oil 9. Lower the heat and add 1/4 tsp mustard seeds and 1/4 tsp sesame seeds 10. Over them add 2 ladles of batter and spread it 11. Spread it acc...

Beetroot Daliya 🥣 Ingredients 🌾 Daliya (Broken Wheat) – 1 cup 🌷 Beetroot (finely chopped) – 1 cup 🧅 Onion (finely chopped) – 1 cup 🥕 Carrot (finely chopped) – ½ cup 🌿 Green Peas – ½ cup 🫑 Capsicum (finely chopped) – ½ cup 🌱 French Beans (finely chopped) – ½ cup 🧂 Salt – 1 tsp or as per taste 🌰 Mustard Seeds – 1 tsp 🍃 Curry Leaves – 2 sprigs 🌶️ Green Chilies (finely chopped) – 1 tsp 🛢️ Oil – 2 tbsp 🍋 Lime Juice – 2 tbsp 🌿 Coriander Leaves – for garnishing 🥣 Step-by-Step Method for Beetroot Daliya Upma 🔸 1. Roast the Daliya In a pressure cooker, dry roast the daliya on medium flame. Roast until it changes color slightly and a nutty aroma starts coming out. 🔸 2. Cook the Daliya Add 2 cups of water and ¾ tsp salt to the roasted daliya. Close the lid and pressure cook for 3 whistles . Allow the pressure to release naturally . 🔸 3. Prepare the Tempering Heat oil in a kadhai . Add mustard seeds , curry leaves , and gre...

Foxtail Millet Uttapam 📝 Ingredients 🌾 Foxtail Millet – 1 cup 🌿 Urad Dal – ½ cup 🌰 Methi Seeds (Fenugreek Seeds) – 1 tbsp 🥗 For Topping 🧅 Onion (finely chopped) – ½ cup 🫑 Capsicum (finely chopped) – ½ cup 🥕 Carrot (grated) – ½ cup 🌶️ Green Chili (finely chopped) – 1 tbsp 🫚 Ginger (grated) – 2 tbsp 🍳 For Cooking 🧈 Ghee / Oil – as required 🧂 Salt – as required 👩‍🍳 Method – How to Make Foxtail Millet Uttapam 🫗 Wash the foxtail millet, urad dal, and methi seeds 2–3 times until the water runs clear. 💦 Soak them together for 6–8 hours or overnight. 🌀 Drain the water and grind the soaked ingredients with a little water and salt to make a smooth batter . 🥣 Transfer the batter to a bowl. 🤲 Mix well using your hands — this helps to kickstart fermentation . 🕯️ Cover and keep in a warm place for 6–8 hours or overnight to ferment. 🌾 Once fermented, your Foxtail Millet Batter is ready! 🥄 Stir the batter well and add a l...

Shalgam Ke Kebab  📝 Ingredients: 🥔 Turnips / Shalgam – 500 grams 🧅 Onion (thinly sliced) – 1/2 cup 🌰 Bhuna Chana (Roasted Bengal Gram Dal, powdered) – 2 tbsp 🧂 Salt – 1 tsp 🌶️ Red Chilli Powder – 1/2 tsp 🍛 Garam Masala Powder – 1/2 tsp 🛢️ Oil – for frying Method:  🌀 Prepare the Bhuna Chana Powder Grind the bhuna chana (roasted Bengal gram dal) into a fine powder using a dry grinder. Set aside. 🧽 Prep and Cook the Turnips Peel, wash, and cut each turnip into four pieces. Add the turnip pieces to a pot of water and bring to a boil. Boil until the turnips are soft and fully cooked. Drain the water completely. Wrap 2–3 turnip pieces at a time in a muslin or cheesecloth , and squeeze out all excess water . 🧅 Fry the Onions Heat 2–3 tbsp of oil or ghee in a pan. Add the thinly sliced onions and fry until golden brown. Remove the onions with a slotted spoon and drain on paper towels . 🌀 Grind and Mix t...