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. ...

🌶️🍋 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. Prep the Karonda & Green Chillies Wash the karonda (cranberries) and green chillies , then pat them dry . Cut each karonda in half and remove the seeds. 🔪🌶️ 2. Chop the Chillies Slice the green chillies into small pieces (around 1 cm in size). 🛢️🌿 3. Heat Oil & Add Whole Spices In a kadhai , heat some oil and add: Cumin seeds (jeera) Hing (asafoetida) Fenugreek seeds (methi dana) Carom seeds (ajwain) Let them crackle and release aroma. 🌾💛 4. Add Ground Spices Once the seeds crackle, add: Turmeric powder Coriander powder Fennel...

🥭  How to Make Aam Ka Khatta Meetha Achar (Noncha) A Sweet & Tangy North Indian Mango Pickle 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: 🔪 Step 1: Prepare the Mangoes Wash and cut raw mangoes into small, uniform pieces as per your preference. 🧂 Step 2: Salt & Season Place the mango pieces in a large bowl. Add salt and a pinch of hing (asafoetida) . Mix well to coat all pieces evenly. ☀️ Step 3: Sun-Dry the Salted Mangoes Cover the bowl with a clean, dry muslin cloth . Place it under direct sunlight for 1 full day to allow the salt to release water. 🍋 Step 4: Drain & Dry the Mango Pieces On the next day, remove the mango pieces from the salt water (do not discard this water). Spread the pieces on a clean tray . Su...

🥭Jackfruit-Mango Pickle | Kathal-Aam ka Achar A spicy, tangy, and traditional Indian pickle made with jackfruit and raw mangoes 🧾Ingredients: Jackfruit  (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: 🧤 Step 1: Prep the Jackfruit Oil your hands and cut raw jackfruit into medium-sized pieces (to prevent sticking). Slightly boil the jackfruit pieces until just tender. Spread them in the sun for 5–6 hours to allow excess moisture to evaporate. 🧂 Step 2: Spice the Jackfruit Add salt and a pinch of hing (asafoetida) to the sun-dried jackfruit. Mix in turmeric powder and 2 tablespoons of mustard oil . Cover with a clean muslin cloth and keep in the sun for 2 days . 🥭 Step 3: Prep the Raw Mango Wash and peel the raw mangoes...

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 S...

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 ...

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...