Prabha Ki Rasoi - Recipes in Hindi and English

Oats Besan Lauki Chilla Ingredients: Besan (gram flour) - 1/2 cup Oats - 1 cup Sooji - 1/2 cup Salt - 1/2 tsp Ajwain - 1/2 tsp Green Chilli (finely chooped) - 1 tsp Onion (finely chopped) - 1/2 cup Lauki / Bottlegourd (grated) - 1 cup  Green coriander (finely chopped) - 2 tbsp Ginger (grated) - 1/2 tsp Oil for cooking Chilla Method: 1. Dry roast oats for 3-4 minutes 2. Transfer to a grinder jar and grind to get a powder 3. In a mixing bowl add oats powder, besan, sooji 4. Now add salt, ajwain, finely chopped onion, coriander leaves, ginger, lauki and mix  5. Add water little by little and mix nicely so that no lumps are formed 6. Add green chilies as per your taste and mix 7. Rest it for 5 minutes  8. Heat Tawa or pan for 1 minute and grease it with little oil 9. Turn the heat to low and put 2 ladle mixture in the center of the tawa 10. Using the back of the lade, spread the mixture in a circular manner to get a round shape 11. Turn the heat to medium and sprinkle some dr...

Kathal Biryani Ingredients: Basmati rice - 1.5 cups Raw Unripe Jackfruit / Kachha Kathal (chopped and fried) - 500 gm Green Cardamom - 5 Mace -1 Cinnamon - 2 sticks Cloves - 6 Bay leaf - 1 Salt - 1.5 tsp Caraway seeds (Shahjeera) - 1 tsp Onions (thinly sliced) - 2 (large) Tomato (chopped) - 1 (medium) Coriander leaves (chopped) - 1.5 tbsp Mint leaves (chopped) - 1.5 tbsp Ghee - 4 tbsp Ginger - 1 inch Garlic cloves - 4 Green chilli - 1 Milk - 3 tbsp Saffron - 2 pinch Turmeric powder - 1/2 tsp Red chilli powder - 1/2 tsp Curd - 1 cup Kewra water - 1 tsp Method: 1. Rinse the rice till the water runs clear of the starch 2. Soak the rice in enough water for 30 minutes 3. Boil 4 cups of water in a pan 4. Drain the rice and add it to the boiling water 5. Add 3 cardamoms, 1 cinnamon, 3 cloves, 1 bay leaf, mace 6. Add 3/4 tsp salt and cook the rice till the grains are 3/4 cooked 7. Drain and keep the rice aside 8. Once all the steam has gone from the rice, cover the rice 9. Make a paste of ging...

Ragi Rava Idli Ingredients: Ragi flour - 1 cup Sooji / rava - 1 cup Salt to tatse Yogurt - 1 cup Eno Fruit salt - 1/2 tsp Method: 1. In a mixing bowl add ragi flour, sooji/rava, salt to taste 2. Mix well 3. Add yogurt and mix 4. Add water gradually and mix well till you get idli batter consistency 5. Let it rest for 10 minutes 6. Add Eno, 1 tbsp water over it and mix well 7. Lightly grease idli moulds with oil. 8. Pour the batter into each mould without overfilling. 9. Steam the idlis for 10 minutes 10. Take out the soft, healthy Ragi Idlis in a plate 11. Serve them with any chutney of your choice

Apricot Chutney Ingredients: Dried Apricots - 1.5 cups Ginger (finely chopped) - 1 tbsp White Vinegar - 2 tbsp Jaggery powder - 1/4 cup Raisins - 1 tbsp Cashew (chopped) - 7-8 Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Green cardamom powder - 1/2 tsp Black pepper powder - 1/2 tsp Cumin powder - 1 tsp Salt to taste Method: 1. Wash the dried apricots and put them in a pot of 3 cups boiling water 2. Cover and leave it for 45 minutes 3. Mash the apricots and remove the seeds 4. Transfer the mixture to a blender and blend it  5. Transfer in a pan, add ginger and cook for 15 minutes 6. Add raisins, chopped cashews, jaggery powder, salt, black salt, black pepper, red chilli powder, garam masala powder, cardamom powder, vinegar 7. Mix everything and cook for 5-7 minutes 8. Allow the chutney to reach room temperature 9. Transfer in an airtight bottle 10. Keep it in fridge and enjoy it for 2 months  11. It goes very well with any meal, or in chat or as a spread on toast s...

Tamilian Sambar  Ingredients: Arhar (Tur) Dal - 1 cup Onion (sliced) - 1 cup Oil - 3 tbsp Mustard seeds - 1/4 tsp Cumin seeds - 1/2 tbsp Hing - 1/2 tsp Dry red chilli - 4 Chana dal - 1/2 tbsp Urad dal - 1/2 tbsp Fenugreek seeds (Methi dana) - 1/4 tsp Coriander seeds - 1 tbsp Fresh Coconut (grated) - 1/2 cup Amchur powder - 2 tsp Salt - 1 tsp Turmeric powder - 1/2 tsp Drumsticks - 2 Small Brinjal - 2-3 Ladyfinger / Okra / Bhindi - 5-6 Bottle gourd / Ash gourd (diced into 1-inch pieces) - 1 cup Fresh Tomato paste - 1 cup Curry leaves - 2 sprigs Desi Ghee - 2 tbsp Method: 1. Wash and soak toor dal in enough water for 30 minutes 2. Heat 1 tbsp oil in a pan 3. Add 1/4 tsp hing, cumin seeds, dry red chilli, chana dal, urad dal, methi dana, coriander seeds and lightly roast them on low heat till dal becomes lightly brown 4. Add coconut and give it a nice stir 5. Roast till coconut changes its colour 6. Remove from heat and let it cool 7. Cut drumstick into about 1.5-inch-long pieces and p...

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...