Prabha Ki Rasoi - Recipes in Hindi and English

Bhuni hui Kamal Kakdi Ingredients: Kamal Kakdi (Lotus Stem) - 250 grams Salt - 1 tsp or as per taste Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Oil - 2 tbsp Cumin seeds - 1.5 tsp Hing (Asafoetida) - 1/4 tsp Yogurt - 1/2 cup Coriander leaves - 1 tbsp Ginger (chopped) - 1 tbsp Coriander seeds - 2 tsp Method: 1. Wash and peel the outer layer of the lotus stems   2. Slice the stems into 1/4 cm thick pieces and wash them nicely 3. Boil 4 cups of water and add salt, sliced lotus stems 4. Simmer till tender. Takes about 30-45 minutes. Should press with a slight pressure. Drain and cool. 5. Grind ginger, coriander seeds and 1 tsp cumin seeds 6. Add 2 tbsp water in it and again grind to get a fine paste 7. Add the ground ingredients in the boiled kamal kakdi 8. In a heavy-based pan, heat the oil. 9. Add 1/2 tsp cumin seeds and asafoetida. 10. When the seeds splutter, add the vegetable mixture and stir well. 11. Cover a...

Mint Onion Raita Ingredients: Fresh Curd - 2 cups Mint leaves - 1 cup Green coriander - 1/2 cup Green Chilies - 2 Onion (finely chopped) - 1/2 cup Oil - 1 tbsp Roasted cumin powder - 1 tsp Black Salt - 1/2 tsp Chat masala - 1/2 tsp Salt as per taste Ice cubes - 2-3 Method: 1. In a mixie jar add mint leaves, coriander leaves, green chilies 2. Add ice cubes to maintain the green colour of mint 3. Make a fine paste 4. In a mixing bowl add fresh curd and whisk it to make it smooth 5. Add mint paste in the beaten curd 6. Add cumin powder, chat masala, salt, black salt and mix 7. In a tadka pan heat oil 8. Add finely chopped onion and cook till it turns light brown 9. Add it to the raita and mix 10. If the raita is too thick, add little cold water or chhach  11. Keep it in refrigerator to serve it chilled 12. Before serving garnish with cumin powder and mint leaf and enjoy with Dal-roti, Pulav or Parathas

Madras Style Drumstick Soup Ingredients: Drumstick - 2 Turmeric powder - 1/4 tsp Ghee - 1 tbsp Cumin seeds - 1 tsp Curry leaves - 1 sprig Onion (finely chopped) - 1 Garlic cloves (chopped) - 5 Ginger (grated) - 1/2 tsp Tomato (chopped) - 2 Salt to taste Black pepper powder Fresh coriander leaves Lemon juice - 1 tbsp Method: 1. Cut drumstick into pieces 2. Pressure cook them with 3 cups of water, turmeric for 2 whistles 3. Once they are cooked, separate drumstick from water and keep the cooking water aside 4. Let the drumstick cool and then scrape out the pulp with the help of a spoon 5. Heat ghee and add cumin seeds, curry leaves 6. Add onion and saute until soft 7. Add chopped garlic, ginger and cook for a minute 8. Add tomatoes and cook until they become mushy 9. Let them cool and then blend this tomato mixture 10. Blend the drumstick pulp 11. Transfer the blended tomato in a pan and start boiling 12. Add the drumstick pulp and the reserved cooking water 13. Season with salt, black p...

Kala Chana Tikki for Kids Ingredients: Kala chana (boiled) - 1/2 cup Poha - 1 tbsp Coriander leaves - 1 tbsp Onion (chopped) - 1 tbsp Garlic clove - 1 Thick Dahi - 1/2 tbsp Fennel powder - 1/4 tsp Coriander powder - 1/2 tsp Hing - tiny pinch Salt to taste Method: 1. In a blender add boiled kala chana, poha, coriander leaves, onion, garlic, dahi, fennel powder, coriander powder, hing, salt 2. Blend until smooth 3. Shape into tikkis 4. Grease a pan with ghee 5. Place the tikkis on it and brush them with ghee 6. Cover and cook on low flame for 2-3 minutes 7. Flip and cook till the tikkis are golden from both sides 8. Let the kids enjoy as breakfast, evening snack or can also be packed in their tiffin

Sago Flour Crispy Onion Uttapam  Ingredients: Sago flour - 1 cup Sooji - 3 tbsp Onion (chopped) - 3 tbsp Coriander leaves - 2 tbsp Green chilies (chopped) - 2-3 Salt to taste Oil to make dosa Method: 1. In a bowl add sago flour, sooji, salt, mix it  2. Add 2 cups of water and mix 3. Keep aside for 8-10 minutes 4. Now add chopped onion, coriander leaves, green chilies and mix nicely 5. Check the consistency and add more water if required. Batter should be of running consistency 6. Heat nonstick tawa and add little oil with the help of a tissue 7. Stir the batter and pour a ladleful of batter around 8. Drizzle little oil over it 9. Cook for 3-4 minutes on low heat 10. Then flip it carefully and cook until it is little brown and crispy 11. Sago Dosa is ready. Enjoy Sago Dosa with Coconut Chutney

Crisp Rava Dosa Ingredients: Semolina / Rava / Suji - 1 cup Maida / Refined Flour - 1/2 Cup Rice Flour - 1 Cup Curd (Preferably slightly sour) - 1/2 Cup  Green Chillies - 2 to 3 Cumin Seeds - 1 tsp  Curry Leaves - 10 to 12 Salt to Taste Oil for making dosas Method: 1. Pound green chilly pieces and Jeera into a coarse paste. 2. To a large vessel, add the rava, rice flour, maida, green chilli-jeera, chopped curry leaves, and salt, and mix well. 3. Whisk the curd till it is smooth and add 1/2 cup water to it. Mix well 4. To the flour mix, add the diluted curd a little at a time and mix well. This step will help you avoid lumps in the batter. 5. Slowly add 3 cups water to the batter and mix well to get a batter of flowing consistency. 6. Let the batter rest for at least an hour. This will help the rava absorb water and soften. 7. Mix the batter well and add 1/4 cup water. 8. Heat a flat tava till it is hot. The tava must be really hot for you to get a lacy and crisp dosa. 9. Add s...