Prabha Ki Rasoi - Recipes in Hindi and English

Khatta Dhokla Ingredients: Chana Dal ( Gram Lentils) - 1/2 cup Rice - 1 cup Chilli Ginger Paste - 2 tbsp Sour Curd - 1/2 cup Water - 1/2 cup Eno Fruit Salt - 3/4 tsp OR Baking Soda -  1/4 tsp Turmeric Powder - 1/4 tsp Oil - 3 tbsp Salt - 1 tsp Mustard seeds - 1/2 tsp Curry leaves - 7-8 Coriander Leaves - 2 tbsp Method: 1. Soak Chana Dal and rice in water for 8 hours or overnight 2. Drain excess water and grind with curd and water to make a smooth batter 3. Transfer to a large bowl and add salt and turmeric powder 4. Mix well, cover and put it in a warm place for 6-7 hours 5. Add chilli ginger paste and 1 tsp oil in the batter 6. Grease steamer plates with oil 7. Add Eno fruit salt in the batter OR 7. Make a mixture of 1 tsp oil, 1 tsp water, 1/4 tsp baking soda  in a small bowl and heat it for 30 seconds and immediately pour it in the batter 8. After stirring for a minute pour it immediately in greased plate and fill until half its capacity 9. Steam it

Bottle Gourd Kofte | Lauki Ke Kofte Ingredients (Koftas): Lauki (Bottle Gourd) - 500 gram  Besan - 1/2 cup Green chilly - 2 (Finely chopped) Ginger - 1/2" piece (Finely grated) Red Chilli Powder - 1/4 tsp Green coriander - 1 tbsp (Finely chopped) Salt - 1/2 tsp Oil for frying Method (Koftas): 1. Peel, wash and grate the Lauki 2. In a bowl nicely mix grated lauki, green chilly, ginger, red chilli powder, green coriander, besan and salt 3.  Heat Oil in a Kadahi   4.  Take about 1 tbsp mixture in your fingers and put it in Kadahi. Put 5-6 koftas at a time in a Kadahi. 5.  Keep flipping till it becomes brown 6.  Keep the fried koftas in a plate.  Prepare all the koftas the same way Ingredients (For Curry): Tomato - 2 Green chilly - 2 Ginger - 1" piece Curd - 1/2 cup Cream - 1/2 cup Oil - 2 tbsp Hing (Asafoetida) - 1/4 tsp Cumin seeds - 1/4 tsp Turmeric Powder - 1/4 tsp Coriander powder - 1 tsp Garam Masala - 1/4 tsp

Stuffed Karela without Onion Ingredients: Karela (Bitter gourd) - 250 gm Raw Mango - 1 Salt - 3 tsp Coriander Powder - 1 tsp Turmeric Powder - 1/2 tsp Red Chilli Powder  - 1/2 tsp Saunf (Fennel Seeds) Powder - 2 tsp Sugar - 1 tsp Mustard Oil - 2 tbsp Cumin Seeds - 1 tsp Method: 1. Wash and peel the karelas 2. Don't throw the peels 3. Cut the peels into small pieces 4. Slit the karelas from one side 5. Put 1 tsp salt on peels and mix and keep aside for 1 hour 6. Put 1 tsp salt on karelas and spread evenly on karelas and keep aside for 1 hour 7. Peel the raw mango 8. Grate the mango 9. After 1 hour wash the peels nicely and remove extra water 10. Wash the karelas nicely and squeeze out extra water 11. Heat 1 tbsp oil and add cumin seeds 12. Add coriander powder, turmeric powder, red chilli powder, saunf powder 13. Stir for a while 14. Add the peels and salt and fry on low heat till peels become tender 15. Add grated mango and sugar and stir for 2 mi

Sabudana Khichdi Ingredients: Sabudana (Sago) - 200 gm Peanut - 100 gm Potato (Medium Size) - 3 (Finely chopped) Green Chilli - 4 (Finely Chopped) Cumin Seeds - 1 tsp Rock Salt (Sendha Namak) - 1 tsp Lemon Juice - 1 tbsp Desi Ghee - 2 tbsp Method: 1. Soak Sabudana in water up to 10 cm above sabudana, for 20 minutes 2. After 20 minutes drain the water completely from sabudana  3. Allow the water drained sabudana to remain as it is for 2 hours 4. Dry roast the peanuts  5. Let the roasted peanuts cool 6. Rub the roasted peanuts in between your palms and remove the cover of peanuts 7. Grind these peanuts 8. Heat Ghee in a Kadai 9. Put Cumin Seeds and let them crackle 10. Now add green chilly 11. Add potato in kadai and cook on low heat  12. Mix Sabudana and ground peanuts 13. Add 1/2 tsp salt in it. 14. Add lemon Juice in it 15. Add 1/2 tsp salt in potato and cook  till potato becomes soft 16. Add sabudana mixture in kadai and mix well 17. Cover and cook

Tricolour Rice Ingredients: Rice - 1 cup  Orange Rice : Onion -1 (chopped) Tomatoe - 2 (pureed) Red chilli powder - 1 tsp Garam Masala powder -  1/2 tsp Desi Ghee -  1 tsp Mustard seeds - 1/2 tsp Salt - 1/2 tsp White Rice : Desi Ghee -  1 tsp Mustard seeds ( rai ) - 1/2 tsp Split Bengal gram ( channa dal ) - 1 tsp Split black lentils ( urad dal ) - 1 tsp Coconut - 3 tbsp (grated) Salt - 1/2 tsp Green Rice : Green Coriander - 1 cup Green chilli - 2 Cashew nuts -  Desi Ghee -  1 tsp Mustard seeds ( rai ) - 1/2 tsp Split black lentils ( urad dal ) - 1 tbsp Salt - 1/2 tsp Method: Cook the rice such that each grain is separate. Spread it on a tray to cool. Orange Rice : 1. Heat the ghee in a  kadai  and cook the mustard seeds till they pop. 2. Add the chopped onions and cook them for a couple of minutes. 3. Add the tomato puree, red chilli powder, salt and  garam masala . 4. Cook it till the oil separates from the  masala . 5. Ta

Bombay Potatoes | Chatpate Masala Aloo Ingredients: Small Potatoes - 400 gm Ginger Paste - 1 tsp Ajwain (Carrom Seeds) - 1 tsp (Crushed) Methi (Fenugreek) Seeds - 1 tsp (Coarsely grounded) Hing (Asfoetida) - 1/4 tsp Red Chilli Powder - 1 tsp Oil - 2 tbsp Salt - 1 tsp or as per taste Chat Masala - 1/2 tsp Coriander Leaves - 1 tbsp Method: 1. Keep three glass water with salt on heat to boil 2. When the water starts boiling, add the potatoes 3. Let the Potatoes boil for 10 minutes 4. Remove the Potatoes from water and let them cool 5. Peel the boiled potatoes 6. Heat Oil and add crushed ajwain 7. Now add ground Methi, Hing 8. Put Ginger paste in it 9. Put Red Chilli powder 10. Add the potatoes and mix well 11. Cook on low flame till the potatoes turn golden brown 12. Remove from heat and sprinkle Chat masala 13. Serve them hot garnished with coriander leaves चटपटे मसाला आलू सामग्री: छोटे आलू - ४०० ग्राम अदरक पेस्ट - १ छोटा चम्मच अजवाइन (कुटी हुई)

Poppy Seeds Halwa  Ingredients: Poppy seeds (Khaskhas) - 1 cup Dried Dates - 8 Dry Coconut (Gola Nariyal) - 100 gm Almonds - 20 Sugar - 1 cup Desi Ghee - 3 tbsp Milk - 2 cup Green Cardamom Powder - 1 tsp Almond slivers - 1 tbsp Method: 1. Cut dry coconut to small pieces and soak in water for 2 hours 2. Soak almonds, dates and poppy seeds in water separately for 2 hours 3. After 2 hours remove skin from almonds 4. Deseed the dates 5. Grind Poppy seeds, coconut (removed from water), almonds and dates to a smooth paste 6. Heat ghee in a Non stick Kadhai and  Add the Poppy seeds paste  7. Cook and keep stirring till it becomes aromatic and changes its colour  8. Turn the heat to low, add sugar and cardamom powder 9.  Gradually add the milk and mix well 10. Over low heat, let the Poppy seeds  Halwa cook till the milk is fully absorbed and the poppy seed paste is well cooked. (Stir at regular intervals) 11. Turn the heat off and transfer the Poppy seed Halwa in

Sabudana Vada Ingredients: Sabudana (Sago) - 200 gm Peanut - 100 gm Potato (Medium Size) - 6 (Boiled) Green Chilli - 4 (Finely Chopped) Cumin Seeds - 1 tsp Rock Salt (Sendha Namak) - 1 tsp Lemon Juice - 1 tbsp Method: 1. Soak Sabudana in water up to 10 cm above sabudana, for 20 minutes 2. After 20 minutes drain the water completely from sabudana  3. Allow the water drained sabudana to remain as it is for 2 hours 4. Dry roast the peanuts  5. Let the roasted peanuts cool 6. Rub the roasted peanuts in between your palms and remove the cover of peanuts 7. Grind these peanuts 8. Mash the boiled potatoes 9. Add green chilli, rock salt to potatoes 10. Now add the cumin seeds, peanut powder, sabudana in the mashed potatoes and mix well 11. Add lemon juice to this mixture 12. Using your palm form tikkis from this mixture 13. Heat Oil in a Kadai and  Deep fry the tikkis in this oil 14. Serve these hot tikkis with green mint chutney साबूदाना वड़ा सामग्री: साबूदा

Paneer Masala Ingredients: Paneer (Cottage Cheese) - 250 gm (Cut into cubes) Ghee - 3 tbsp Ajwain (Carrom Seeds) - 1 tsp (crushed) Onions - 2 (chopped finely) Ginger - 1" piece (chopped finely) Green Chillies - 2 (chopped finely) Garam Masala Powder- 1 tsp Red Chilli Powder - 1 tsp Coriander powder - 1 tsp Beaten Curd - 3/4 cup Salt - 1 tsp or according to taste Coriander Leaves - 1 tbsp Method: 1. Heat Ghee, add crushed ajwain  2. Add onions, green chillies and ginger 3. Cook till onions turn golden brown 4. Add red chilli powder, coriander powder,  Paneer  a nd mix well 5.  Blend in beaten curd, salt and garam masala powder 6. Cook till Curd dries up and Ghee separates 7. Take out the Paneer Masala in a serving bowl 8. Garnish with coriander leaves and Serve hot with Roti or Chapati or Parnatha पनीर मसाला  सामग्री: पनीर - २५० ग्राम (चौकोर टुकड़ों में कटा हुआ ) घी - ३ बड़े चम्मच अजवाइन - १ छोटी चम्मच (कुटी हुई ) प्याज - २ (बारीक कटा हुआ) अदरक