Prabha Ki Rasoi - Recipes in Hindi and English

Crunchy Poha Delight Ingredients: Poha (Beaten Rice) - 3 cup Milk - 1/2 cup Salt - 2 tsp Black Pepper powder - 1/2 tsp Potato (Boiled) - 500 gm Green Peas (Boiled) - 1 cup Onions (Finely Chopped) - 3 Ginger (Grated) - 1 tbsp Green Chilli (Finely Chopped) - 2 Lemon Juice - 1 tbsp Garam Masala Powder - 1 tsp Oil - 2 tsp Oil for Frying Method: 1. Wash the Poha and drain out water 2. Add 1 tsp Salt and Pepper to it and mash well 3. Then add milk to bind a pliable dough 4. Set aside under a wet cloth 5. Grate the boiled potatoes 6. Heat Oil in a pan and fry onions for 5 minutes 7. Then add ginger, green chillies and continue to fry till it is golden brown 8. Add peas and grated potato and stir fry for another 10 minutes  9. Then add 1 tsp salt and garam masala powder and simmer for 2 minutes 10. Lastly add lemon juice and allow it to cool 11. Take two lemon sized balls of the Poha dough  12. Flatten these balls into round shapes in your palm 13. Put a spo

Karonda Green Chilli Recipe Ingredients: Karonde - 100 gm Green Chilli - 50 gm Oil - 2 tbsp Hing (Asafoetida) - 1/4 tsp Cumin Seeds - 1/2 tsp Ajwain (Carrom Seeds) - 1/2 tsp Fenugreek Seeds - 1/2 tsp Turmeric powder - 1/2 tsp Coriander powder - 1 tsp Saunf (Fennel Seeds) powder- 1 tsp Salt - 1 tsp or according to taste Garam Masala powder - 1/4 tsp Method: 1. Wash Karonda and Green chillies and pat them dry. Cut Karonda into two parts and remove the seeds 2. Cut the Green Chillies to small pieces of about 1 cm.  3. Heat Oil in Kadahi and add cumin seeds, hing, fenugreek seeds, ajwain 4. After Cumin Seeds and ajwain crackle add turmeric powder, coriander powder, saunf powder 5. Now add cut karonde , chillies and salt to this masala 6. Add garam masala powder and mix well 7. Mix all ingredients and stir fry for 1-2 minutes. Now cover it and cook it for 3-4 minutes on low flame 8. Remove the lid and check if karonda is soft? If it is not

Aam ka Khatta Meetha Achar | Noncha Ingredients: Raw Mango - 2 kg Salt - 200 gm Sugar - 400 gm Turmeric Powder - 2 tsp Fennel Seed - 50 gm Fenugreek Seeds - 1 tsp Mustard Seeds - 2 tsp Red Chilli Powder - 4 tsp Mustard Oil  - 2 tbsp Hing (Asafoetida) - 1/2 tsp Method: 1.  Cut the mangoes to pieces of desired size  2. Now add salt and hing and mix nicely 3. Keep it in sun covered with a clean and dry muslin cloth for a day 4. Next day take out the pieces of mango from the salt water. 5. Keep these pieces of mango in sun for 2-3 days to dry. (Cover with a clean and dry muslin cloth) 6. Grind Fennel Seed, Fenugreek Seed and Mustard Seed  7. In the salt water add the ground powder, turmeric powder, chilli powder 8. Add sugar to this mixture 9. Keep this Water also in sun for 2-3 days, covered with a clean and dry muslin cloth 10. After 2-3 days, add the mango pieces to the processed water 11. Add Oil to this and fill it in a Bottle or Jar  12. Cover the bott

Jackfruit-Mango Pickle | Kathal-Aam ka Achar Ingredients: Jack-fruit  (Kathal) - 1 kg Raw Mango - 1/2 kg Salt - 80 gm Hing (Asafoetida) - 1/2 tsp Saunf (Fennel Seeds) - 50 gm Methi Dana (Fenugreek Seeds) - 1 tsp Yellow Mustard Seeds - 3 tsp Turmeric Powder - 2 tsp Red Chilli Powder - 4 tsp Mustard Oil - 1/2 litre Method: 1. Cut Jack-fruit into medium size pieces by oiling your hands 2. Boil these pieces slightly and keep them in Sun for 5-6 hours to evaporate the excess water  3. Now add salt and hing to the  jackfruit pieces  4. Now add turmeric powder and 2 tbsp oil to the jackfruit pieces  5  Keep it in Sun for 2 days covered with a clean muslin cloth 6. Wash and Peel the mangoes  7. Cut the mangoes into small pieces  8. Keep these pieces in Sun for 3-4 hours  9. Grind Saunf, Methi Dana and Mustard Seeds 10. Mix Jackfruit, mangoes, Ground mixture, Red Chilli Powder 11. Also add 1 cup Oil and mix well and keep in sun for a week  covered with clean musli

Lasoda Aam Ka Achar Ingredients: Lasoda - 1 kg Raw Mango - 1/2 kg Salt - 80 gm Hing (Asafoetida) - 1/2 tsp Saunf (Fennel Seeds) - 50 gm Methi Dana (Fenugreek Seeds) - 1 tsp Mustard Seeds - 3 tsp Turmeric Powder - 2 tsp Red Chilli Powder - 4 tsp Mustard Oil - 1/2 litre Method: 1. Remove Lasoda from the sticks and remove the brown cap and wash them  2. Boil water in a big vessel 3. Put the lasoda in this water and let it boil for 2-3 minutes 4. Remove the lasoda from water 5. Spread these lasoda in a plate keep it in sun for 2 days till the extra water evaporates 6. Wash and dry the mangoes and cut them into small pieces 7. Grind Saunf, Methi Dana and Mustard Seeds 8. Mix Lasoda, mangoes, Ground mixture, Salt, Hing, Turmeric Powder, Red Chilli Powder 9. Now transfer this in a bottle or Jar  10. Add mustard oil in this bottle and make sure the contents are completely below the oil level  11. Keep this bottle covered with clean muslin cloth in Sun for a week

Corn Kababs / Fingers Ingredients: Corn : 250 gm Green Chillies : 4 Ginger : 1" piece Lemon juice - 1 tbsp Gram Flour - 4 tbsp Coriander leaves (Chopped) - 1/2 cup Salt - 1 tsp Oil for frying Method: 1. Grind the Corn coarsely without adding water 2. Grind Chillies and ginger together 3. Add the chiili-ginger paste to ground corn and mix well 4. Add Gram flour to this mixture and mix well 5. Add coriander leaves and mix well 6. Add lemon juice and salt and mix well 7. Now take small portions at a time and give them a  kabab shape 8. Heat Oil and deep fry these kababs till light brown (Half fried) 9. Let these kababs cool 10. Cut these kababs to fingers  11. Deep fry these fingers  12.  Serve crispy fingers with green chutney or tamarind chutney or sauce भुट्टे के कबाब / फिंगर्स  सामग्री: भुट्टे के दाने - २५० ग्राम हरी मिर्च - ४ अदरक - १" टुकड़ा निम्बू का रस - १ बड़ा चम्मच बेसन - ४ बड़े चम्मच  हरी धनिया ( कटी हुई ) - १/२ कप नमक - १ छोटा चम

Mughlai Paneer Ingredients: Cottage Cheese (Paneer) - 200 gm(Cut into cubes) Onion - 3 Cashew-nuts - 10 Poppy Seeds - 1 tbsp Curd - 1/4 cup Tomato - 2 Milk - 1/4 cup Oil - 3 tbsp Salt - 1 tsp Red Chilli powder - 3/4 tsp Garam Masala - 1/4 tsp Oil for deep frying Method: 1. Heat Oil and deep fry paneer to golden brown colour and keep aside. 2. Soak Poppy seeds in 3 tbsp water for 15 minutes 3. Slice Onions finely 4. Heat 2 tbsp oil and fry onions till they turn golden brown 5. Remove from fire and grind to a wet brown paste with 1/4 cup water 6. Grind Cashew-nuts and soaked poppy seeds to a wet white paste 7. Put the tomatoes in boiling water for 2 minutes 8. Remove tomatoes from water and peel the skin to blanch them 9. Chop the blanched tomatoes 10. Heat 1 tbsp oil and add the brownish paste and cook on low heat till golden brown in colour 11. Add beaten curd and cook till the Paste turns brown again 12. Add the chopped tomatoes and cook t

Moong Dal Samosa Ingredients: Moong Dal (Fried and salty) - 200gm Refined Flour - 400 gm Salt - 1 tsp Oil - 3/4 cup Red Chilli Powder - 1/2 tsp Khatai Powder - 1 tsp Dhania Powder - 1 tsp Oil for frying Method: 1. Add Salt to Refined Flour and mix well 2. Add Oil and mix and rub nicely in the Refined Flour 3. Make a tight dough by adding little water at a time 4. Wrap the dough in a clean dry cloth for 15 minutes 5. Grind the moong dal to get a smooth powder 6. Add red chilli powder, khatai powder, dhania powder to ground moong dal 7. In 1/4 cup water add 1/2 tsp Refined Flour to form a liquid mix 8. Take small portions of the dough and press them with both hands to form smooth balls 9. Roll out a ball, to a round shape 10. Cut the circular shape into two parts 11. Take one cut part and apply the liquid paste slightly on the entire border on one side 12. Keeping the wet side inside fold to form a triangular cup shape 13. Fill this cup with little moong da