Prabha Ki Rasoi - Recipes in Hindi and English

Kairi Mango Pickle  Ingredients: Raw Unripe Mango- 3 kg Salt - 200 gm Hing (Asafoetida) - 10 gm Red Chilli Powder - 50 gm Sugar - 400 gm Saunf (Fennel Seeds) - 50 gms (Powder) Method: 1. Wash and wipe the mangoes 2. Peel the mangoes and cut them 3. Add Salt, Hing, Red Chilli Powder, Sugar, Saunf and mix well. 4. Fill the mangoes in Glass Jar or Bottle  and cover it with a muslin cloth 5. Keep this Pickle in Sun for 15 days and keep mixing it with a clean and dry spoon once a day. 6. Pickle is ready to be enjoyed with Dal - Chawal, Mathari, Stuffed Paranthas etc. आम का कैरी अचार  सामग्री : बिना गुठली वाला कच्चा आम - ३ किलो नमक - २०० ग्राम हींग - १० ग्राम पिसी लाल मिर्च - ५० ग्राम चीनी - ४०० ग्राम सौंफ - ५० ग्राम विधि: १. आम को धो कर पोंछ लें २. आम को छील कर काट लें ३, इसमें नमक, हींग, लाल मिर्च, चीनी, सौंफ मिलाएं ४. इस मिश्रण को एक साफ़ सुखी शीशी या मर्तबान में भरें और मलमल के कपडे से ढक दें ५.  इस अचार को १५ दिन धुप में रखें और दिन में एक बार इसे

Stuffed Karela  Ingredients: Karela (Bitter Gourd) - 500 gm Salt - 1 tsp Turmeric Powder - 1/2 tsp Coriander Powder - 1 tsp Red Chilli Powder - 1/2 tsp  Saunf Powder (Fennel Seed) - 1 tbsp Raw Mango - 1 Onion - 2 (Medium Size) Oil - 1 tbsp Sugar - 1/2 tsp Method: 1. Peel the bitter gourds slightly 2. Mark a cut on the bitter gourds lengthwise from one side, so that it does not break into two parts 3. Sprinkle 1/2 tsp salt on these bitter gourds and keep for half an hour 4. Grate onions 5. Peel and grate Raw Mango 6. Heat 1/2 tbsp Oil in a Pan 7. Add grated onion and fry till it becomes golden brown 8. Add salt, turmeric powder, coriander powder, red chilli powder and mix well 9. Add Grated raw mango and sugar and mix well 10. Add Fennel Seed Powder and Cook for a while and remove from heat 11. Leave it for 5 minutes to cool 12. Now fill the slit of bitter gourds with this mixture 13. Heat 1/2 tbsp Oil in a pan 14. Transfe

Soya Methi Ingredients: Soya Granules - 1/2 cup Kasoori Methi - 1 tbsp Onion - 1/2 cup (Chopped) Tomato - 1/2 cup (Chopped) Green Chilli  - 1 (Chopped) Ginger - 1 tsp (Chopped) Salt - 1/2 tsp Oil - 1 tbsp Coriander leaves - 1 tsp (Chopped) Method: 1. Boil Soya granules in enough water and drain out water. 2. Wash Kasoori Methi nicely 3. Heat Oil in a Pan and fry onions till golden brown 4. Add ginger, tomatoes, green chillies and stir well 5. Add washed kasoori methi and boiled soya granules 6. Cook for a while, Add Salt 7. Serve hot, garnished with a tomato slice and chopped coriander leaves सोया मेथी सामग्री: सोया ग्रैन्यूल्स  (चूरा)  - १/२ कप कसूरी मेथी - १ बड़ा चम्मच प्याज - १/२ कप (कटी हुई) टमाटर - १/२ कप (कटा हुआ) हरी मिर्च - १ (कटी हुई) अदरक - १ छोटा चम्मच (कटी हुई) नमक - १/२ छोटा चम्मच  तेल - १ बड़ा चम्मच धनिया पत्ती -  १ छोटा चम्मच (कटी हुई) विधि: १. सोया ग्रैन्यूल्स को पर्याप्त पानी में उबाल लें और छान लें  २. कसूरी मेथी को अच्छे से धो

Kulfi Ice Cream Ingredients: Full Cream Milk - 1 litre Poppy seeds (Khaskhas) - 2 tsp Sugar - 1/2 cup Cream - 1/2 cup Almonds - 12 (Soaked and Peeled) Cashew nuts - 12 Pistachio - 1 tsp Green Cardamom Powder - 1/2 tsp Method: 1. Soak Poppy seeds in lukewarm water for half an hour 2. Chop Almonds lengthwise 3. Chop Pistachios lengthwise 4. Grind Cashew nuts and Poppy Seeds.  5. Add 1 tbsp milk in the grinder and grind again to get a smooth paste 6. Heat Milk for boiling on high flame 7. When it is about to boil lower the flame and let it boil till it remains 3/4th of the quantity 8. Add the cashew poppy paste in this milk and keep boiling till it becomes 1/2 of the quantity 9. Add Sugar and boil for 2 more minutes 10. Add Cardamom powder and let it cool  11. Add Cream and then beat it nicely 12. Now pour the Mixture in Kulfi containers and garnish each with Almonds and Pistachios. 13. Keep these containers in Freezer for 3-4 hours 14. Later take out the K

Moong Bricks Curry  Ingredients: Moong Dal - 1 cup Red Chilli Powder - 1/2 tsp Turmeric Powder - 1/2 tsp Coriander Powder - 1 tsp Garam Masala - 1/2 tsp Salt - 1 tsp Oil  - 1 tbsp Onion -1 (Cut to pieces) Ginger - 1 inch (Cut to pieces) Coriander leaves - 1 tbsp (Finely chopped) Method: 1. Wash and Soak Dal for 2-3 hours 2. Grind Dal to a smooth paste without adding water 3. Add 1/2 tsp salt to the paste and prepare a thick batter 4. Pour this batter in a dish to steam 5. Add 1 glass water to the cooker and keep this dish in a Cooker  6. Remove whistle of Cooker and Steam this batter 7. Now cool this steamed cake and cut into small squares 8. Grind Onion, Ginger, red chilli powder, turmeric powder, coriander powder together 9. Deep fry the moong squares to light brown 10. Heat Oil in a Vessel  11. Add the ground paste and cook till Oil separates 12. Now add the fried Squares to this mixture 13. Add Garam Masala powder, 1/2 tsp salt and 1/2 glass water

Spicy Instant Egg Pizza Ingredients (For Pizza base): Flour - 150 gm Curd - 1 tbsp Baking Soda - 1 tsp Salt - 1/2 tsp Sugar - 1/4 tsp Onion - 1 (Finely chopped) Green Chilli - 2 (Chopped) Ginger - 1 inch (Chopped) Garam Masala - 1/2 tsp Egg - 1  Butter - 2 tsp Method (For Pizza base): 1. Grind onion, green chilli, ginger coarsely 2. Beat Egg till it becomes fluffy 3. Add the ground mixture, garam masala, salt and sugar to beaten egg and beat again 4. Sieve Flour mixed with Baking Soda 5. Add Curd, Egg Mixture, Butter to flour and knead to a smooth and soft dough 6. Now spread a pizza shape Roti on a greased baking tray 7. Bake this Pizza base in pre-heated Oven at 200 C for 10 minutes. Ingredients ( For Topping): Boiled Eggs - 2 Tomato - 2 Butter - 1 tbsp Cheese - 50 gram (cut in small pieces) Onion - 1 (Finely chopped) Salt - 1/2 tsp Black Pepper - 1/2 tsp Tomato Sauce - 3 tbsp Method (For Topping): 1. Cut the boiled eggs to small pieces 2. Cu

Lemon Sweet Pickle Ingredients: Lemon - 2 kg Salt - 200 gm Ginger (Grated) - 100 gm Sugar - 1 kg Red Chilli Powder - 4 tsp Hing (Asafoetida) -  1 / 2  tsp Method: 1. Boil Water to soak lemons. Soak lemons in this boiling water for a day. 2. Second day again soak lemons in freshly boiled water for a day. 3. Third day take out lemons from the water and wipe them dry them with a clean cloth 4. Now cut the lemons to four pieces each 5. Add Salt and Hing to the cut lemons and keep them in Sun for 3-4 days covered with muslin cloth 6. Keep the grated ginger in sun covered with muslin cloth to remove the excess water from ginger 7.  If the lemons have become soft, add ginger, red chilli powder, sugar and keep in Sun for 3-4 days 8. Now fill the Pickle in a clean Glass Bottle and its ready to eat. Note :  This Pickle can be kept for an year. Keep in mind not to put wet spoon in it and keep mixing it upside down once in a month. निम्बू का मीठा अचार सामग्री: निम्