Prabha Ki Rasoi - Recipes in Hindi and English

Mattar Paneer Ingredients: Paneer (Cottage Cheese) - 250gms (Cut into 1" cubes) Green Peas - 1 cup Onions - 2 Ginger - 1" piece Tomatoes - 3 Badi Elaichi (Black Cardamom) - 2 Cloves - 2 Dhania Powder (Coriander Powder) - 1 tsp Cream or well beaten malai -  1 ⁄4  cup Curd - 1 tsp Red Chilli powder - 1 ⁄2  tsp Garam Masala Powder -  1 ⁄2  tsp Oil - 4 tbsp Salt - 1 tsp Coriander leaves - 1 tbsp (chopped) Method: 1. Deep fry Paneer to a golden brown colour 2. Grind onion, ginger, tomatoes, cloves and badi elaicli to a puree 3. Heat Oil 4. Add the Onion tomato puree 5. Cook till thick and dry 6. Slow down the fire and cook till oil separates 7. Add cream. Cook till oil separates again 8. Add dhania powder and red chilli powder 9. Add peas and cook for a minute. 10. Add enough water (1 1 ⁄2  cup) to get a thick gravy. Add Salt 11. Cook covered till peas are done 12. Add Paneer and garam masala powder 13. Cook on a low heat for 3-4 minutes till

Paneer Makhani Ingredients: Paneer - 250 gms (  ½  "  thick triangular pieces) Oil - 4 tbsp Kasoori Methi - 1 tsp Tomato - 400 gms (chopped) Ginger -  ½  "  piece (chopped) Tej Patta (Bay leaf) - 1 Badi Elaichi (Big Cardamom) - 2 (Skinned and crushed) Red Chilli powder -  ½    tsp Salt - 1 tsp Sugar - 1 tsp Garam Masala -  ½    tsp Cream or Well beaten Malai - 75gms (5 tbsp) Green Coriander - 1 tbsp (chopped) Method: 1. Heat Oil in a Vessel 2. Add tomatoes, ginger, tej patta, badi elaichi, kasoori methi and chilli powder 3. Cook covered for about 10 minutes, till the tomatoes are pulpy 4. Cool. Grind the tomatoes to a puree 5. Pass the puree through a fine sieve. 6. Keep the strained puree on fire. Add salt, garam masala and sugar to reduce the sour flavour 7. Add 4 tbsp of Cream. Remove from fire 8. Add Paneer pieces to the hot gravy and leave for few minutes 9. Garnish with swirls of beaten cream and coriander leaves and Serve.

Keema Paneer Ingredients: Paneer - 200gm (Mashed) Peas - 1 cup (Boiled) Cumin Seeds (Jeera) - 1 tsp Red Chilli Powder -  ½ tsp Garam Masala -  ½ tsp Salt -  ½ tsp Oil - 2 tbsp Green Chilly - 1 (chopped) Method: 1. Mash Paneer roughly 2. Dry the mashed Paneer in a Kadahi on low heat for 2-3 minutes. 3. Heat Oil in a Kadahi, add cumin seeds. When it splutters, add red chilly powder 4. Add the peas and cook for a minute 5. Add the dried paneer, green chillies and garam masala 6. Cook for a few seconds and serve hot.

Crispy Lauki Bake | क्रिस्पी लौकी बेक्ड  Ingredients : Lauki (Bottle Gaurd) - 250 gm Chana Dal - 1 cup Green Chilli - 4 Green Coriander (Finely chopped) - ½ cup Onion (finely chopped) - ½ cup Oil - ½ tsp Salt - ½ tsp or as per taste Turmeric Powder - a pinch Method: 1.Wash and Soak Chana Dal for 3 hours in water 2. Grind the Chana Dal to a smooth paste 3. Peel and Grate Lauki (Bottle Gaurd) 4. Boil the grated Lauki till it becomes tender. Sieve it to remove excess water 5. Chop the green chillies 6. Mix the dal paste, boiled lauki, salt, onion, green coriander, turmeric powder, and green chillies 7. Pour this mixture in a greased baking tin 8. Bake in a Oven at 220°C for 30 minutes or till a knife inserted comes out clean 9. Cut into pieces when it is warm but serve it after a while with green chutney or coriander chutney or sauce

Baked Vegetable  Daliya  Ingredients : Daliya (Dry Roasted) - ½ cup Onion (finely chopped) - ½ cup Green Peas - ½ cup Carrot (finely chopped)- ½ cup Capsicum (finely chopped)- ½ cup Ginger (grated) - 1 tbsp Coriander Powder (Dhania Powder) - 1 tsp Cumin Powder (Jeera Powder) - 1 tsp Milk - 1 cup Cornflour - 3 tbsp Salt - 1 tsp Oil - 1 tbsp Method : 1. Put Daliya in ½ cup warm water 2. Heat Oil in a vessel 3. Fry onions to a golden brown colour 4. Add ginger 5. Add green peas, carrot, capsicum 6. Add salt, coriander powder, cumin powder  and mix well.  7. Remove from fire after the  vegetables are sauted 8.  Add daliya with water, milk, cornflour and  mix well 9. Pour the mixture into greased baking tin 10. Bake in a Oven at 190°C for 30 minutes or till a  knife inserted comes out clean 11. Let it cool in the tin and then remove 12. Cut into slices and serve with chutney , butter  or sauce