Prabha Ki Rasoi - Recipes in Hindi and English

Perfect Cucumber Sandwich Ingredients: Bread Slices - 4 Cottage Cheese (Chhena) - 2 tbsp Cucumber - 1/2 Salt - 1/4 tsp Black pepper - 1/4 tsp Butter - 1 tbsp Dill or Mint leaves (finely chopped) - 2 tbsp Method: 1. Remove crusts from bread 2. Take cottage cheese in a bowl and add 1/4 tsp salt 3. Mix it nicely to make it smooth 4. Spread butter on 2 slices of bread 5. Spread creamy cottage cheese on other two slices of bread 6. Peel and slice the cucumber thinly 7. Layer the cucumber slices on the buttered slices 8. Sprinkle over the dill or mint leaves 9. Slap cottage cheese bread on top of cucumber bread. 10. Enjoy them straight away  11. You can store them for 2-3 hours tightly wrapped with a plastic wrap in an airtight container

Boondi Ki Kadhi Ingredients: Besan - 1/2 cup Curd - 2 cups Water - 4 cups   Salt - 1 tsp Turmeric powder - 1/2 tsp Ghee - 3 tbsp Methi Dana - 1/4 tsp Cumin seeds - 1 tsp Hing - 1/4 tsp Dry Red chilli - 2 (broken into two pieces each) Curry leaves - 8-10 Boondi - 1 cup Mustard seeds - 1 tsp Red chilli powder - 1 tsp Method: 1. In a large bowl add curd, besan, salt, turmeric powder and whisk nicely 2. Now add water in it and mix nicely so that no lumps are formed 3. Heat 2 tbsp ghee in a kadahi 4. Add methi dana, cumin seeds, hing, dry red chillies, curry leaves 5. Saute for 10 seconds 6. Add besan curd mixture and combine nicely 7. Let it cook on high flame and let it come to a boil 8. When the boil comes, lower the flame to medium, cover it and cook for 20 minutes 9. Soak 1 cup boondi in 2 cups of water for 20 minutes 10. Take out boondi from water and squeeze it lightly to remove extra water 11. Add boondi to the kadhi and mix gently 12. Let it cook for 10-15 minutes on mediu...

BEETROOT YOGURT SOUP Ingredients: Yogurt - 1.5 cups Beetroots (boiled) - 3 Cucumber -1 Garlic clove - 1-2 Potato (boiled) - 1  Mint leaves - 1/2 cup Salt to taste Pepper to taste Fennel seeds - 2 tsp A dash of water Fresh cream - 1 tbsp Spring onions (chopped) - 1 tbsp Method: 1. Keep the boiled beetroots, cucumber, yogurt in refrigerator so that they are nice cold before we begin the preparation 2. Roughly chop the beetroots, cucumber and boiled potato 3. In the blender jar add beetroots, cucumber, garlic cloves, potato, mint leaves, salt, fennel seeds, 1/2 cup water and blend nicely to get a smooth paste 4. Add yogurt and again blend it 5. Nice creamy soup is ready. Keep it in refrigerator for an hour before serving 6. For serving take it out in the bowl, garnish with little black pepper, cream and some pieces of spring onions.

Appam for Toddlers Ingredients: Rava / Sooji / Semolina - 1 cup Curd - 1/2 cup Ghee - 2 tbsp Ginger (grated) - 1 tsp Carrot (grated) - 2 tbsp Corn kernels - 1 tbsp Lime juice - 1 tsp Cumin powder - 1/2 tsp Black pepper powder - a pinch Salt to taste Method: 1. Heat 1 tbsp ghee in a pan 2. Add sooji and roast for 3-4 minutes or till light brown 3. Take out the sooji in a mixing bowl 4. Let it cool little bit 5. In a grinder jar add ginger, carrot, corn and grind it coarsely 6. Add 1/2 cup of beaten curd in the sooji 7. Add grinded veg mixture and mix everything 8. Add 1 cup water and mix again 9. Let it rest for 20 minutes 10. Add salt, cumin powder, black pepper powder, lime juice and mix 11. Add 1/2 cup water if required and mix. Rava Appe batter is ready 12. Heat few drops of ghee in each cavity of Appe Pan 13. Add 1 tsp of Appe batter in each cavity 14. Cover and cook on low flame for 15 minutes 15. After 15 mins Appe are perfectly cooked on one side 16. Flip them and cook from othe...

Homemade Dates Ice Cream Ingredients: Full cream Milk - 1 litre Dates (seeds removed) - 1 cup Makhana - 1 cup Green cardamom powder - 1/2 tsp Method: 1. Keep full cream milk to boil on high flame 2. Once it starts boiling, lower the flame 3. Soak dates with 3/4 cup of hot milk for 30 minutes 4. Add makhana to the boiling milk and mix 6. Cook on low flame till it is reduced to half. Keep stirring in between  7. Add soaked dates in a blender and make a smooth paste 8. Add dates paste, mix and cook till it is reduced to one third 9. Add cardamom powder, mix and switch off the flame 10. Let it cool till room temperature 11. Transfer to a blender and blend to get a smooth mixture 12. Transfer to a dish to keep it in freezer. Wrap it with a silver foil or plastic wrap 13. Keep in freezer for 2 hours or till it is half frozen 14. Transfer it again to the blender and blend it. This helps in avoiding crystal formation 15. Now put it in ice cream moulds and keep in freezer.  16. Keep fo...

Besan Toast | Bread Besan Toast Ingredients: Bread slices - 6 Besan - 1 cup Onion (finely chopped) - ¼ cup Capsicum (finely chopped) - 2 tbsp Carrot (grated) - 1 tbsp Ginger garlic paste - 1 tsp Ajwain - ¼ tsp  Hing - a pinch Turmeric powder - a pinch Red chilli powder - ½ tsp Coriander leaves (finely chopped) - 1 tbsp  Salt to taste Water as needed Oil / butter to toast Method: 1. Take your bread slices and cut them into triangles.  2. To a mixing bowl add besan, salt, ajwain, hing, turmeric powder, red chilli powder and mix 3. Now add onion, capsicum, carrot, ginger garlic paste, coriander leaves and mix 4. Add water little by little to form a slightly thick batter so that it can coat the bread. 5. Heat dosa tawa spread oil/ghee  6. Dip the bread slice into the batter coat on both sides. 7. Immediately add it to tawa. Cook on low flame, covered for 2 mins or until the top looks cooked.  8. Open, drizzle oil on top. 9. Flip over and press slightly.  1...