Prabha Ki Rasoi - Recipes in Hindi and English

Makhana Kheer For Vrat | Foxnut Pudding For Fast Ingredients: Makhana (Fox nut) - 2 cup Milk - 1 litre Almonds - 1/2 cup Pistachios - 1 tbsp Chironji (Charoli Seeds) - 1 tbsp Green Cardamom Powder - 1 tsp Sugar - 1/2 cup Desi Ghee - 2 tbsp Method: 1. Soak Almonds and Pistachios in hot water for 10 minutes 2. After 10 minutes peel the almonds and pistachios 3. Finely chop the almonds and pistachios 4. Heat Ghee in a Kadahi 5. Fry makhana in this ghee by continuous stirring 6. Fry till it becomes light brown 7. Now add milk in this kadahi and let it boil 8. When it starts boiling, lower heat and let it cook 9. Add cardamom powder and mix well 10. After 5 minutes add chopped almonds and chopped pistachios 11. Cook till it becomes thick and then add sugar and chirongi 12. Cook for 2 minutes 13. The healthy and delicious Kheer is ready 14. Serve it hot or chilled. This is a perfect sweet dish for any Fast (Vrat) day. व्रत की मखाना खीर सामग्री: मखाना - २

Falahari Vrat ki  Sukhi Arbi Ingredients: Arbi (Colocasia) - 500 gm Peanut Oil - 2 tbsp Ajwain (Carom Seeds) - 1 tsp Green Chillies - 2 (Slit lengthwise) Roasted Cumin Powder - 2 tsp Grounded Black Pepper - 1 tsp Rock Salt (Sendha Namak) - 1 tsp Lemon Juice - 1 tbsp Coriander Leaves - 1 tbsp (Finely chopped) Method: 1. Wash and parboil arbi so that it is still hard 2. Peel it when cold 3. Cut slices lengthwise 4. Heat oil in a pan 5. Add ajwain and slit green chillies 6. When they start to splutter, add arbi slices and mix 7. Cook uncovered on low flame till done 8. When the arbi is properly cooked, add cumin powder, rock salt, pepper powder and mix well 9. Remove from fire and transfer in a serving bowl 10. Add lemon juice to it and mix 11. Decorate with coriander leaves  12. Serve hot with kuttu ki poori or as snack with a cup of tea फलाहारी व्रत की सूखी अरबी सामग्री : अरबी - ५०० ग्राम मूंगफली का तेल - २ बड़े चम्मच अजवाइन - १ छोटा चम्मच हरी मिर्च

Vrat ka Aloo Raita Ingredients: Small Potatoes - 250 gm (Boiled) Curd - 250 gm Rock Salt - 1 tsp Black Pepper Powder- 1/2 tsp Roasted Cumin Powder - 1 tsp Green Chillies - 2 (Finely chopped) Cumin seeds - 1/2 tsp Desi Ghee - 1 tsp Method: 1. Peel the boiled potatoes 2. Cut the potatoes into circular pieces 3. Whip the curd to make it smooth 4. Add rock salt, cumin powder, pepper powder in curd and mix well 5. Now add the potato pieces in the curd and mix with gentle hand 6. Heat ghee in a tadka pan 7. Add cumin seeds in it and let them sizzle 8. Now add green chillies in it and fry till they become little crispy 9. Pour the tadka on the raita 10. Serve it chilled with Kuttu Poori or Singhara Poori or as side dish with any meal फलाहारी  व्रत का आलू रायता  सामग्री: छोटे आलू - २५० ग्राम (उबले हुए) दही - २५० ग्राम सेंधा नमक - १ छोटा चम्मच काली मिर्च पाउडर - १/२ छोटा चम्मच भुना जीरा पाउडर - १ छोटा चम्मच हरी मिर्च - २ (बारीक कटी हुई) साबुत जीरा - १/२ छो

Vrat Wale Rasedar Aloo Ingredients: Potato - 500 gms (Boiled) Kuttu Atta (Buckwheat Flour) - 1 tbsp Sendha Namak ( Rock Salt) - 1 tsp Green Chillies - 2 (Finely Chopped) Cumin Seeds - 1/2 tsp Amchur Powder - 1 tsp Desi Ghee - 1 tbsp Method: 1. Break the boiled potatoes in uneven pieces 2. Heat Ghee in a pan and add cumin seeds 3. After the cumin seeds splutter, add green chillies and fry for 30 seconds 4. Now add kuttu atta and fry for a minute 5. Add the potatoes in the pan 6. Put rock salt in it 7. Now put amchur powder 8. Mix well and keep stirring for a minute 9. Add 2 cup water and mix well 10. Cover it and cook for 20 minutes on low flame 11. Enjoy this tasty aloo sabji with kuttu poori or singhara poori or rajgiri parantha on a vrat day फलाहारी व्रत वाले रसेदार आलू   सामग्री: आलू - ५०० ग्राम (उबले हुए) कुट्टू आटा - १ बड़ा चम्मच सेंधा नमक - १ छोटा चम्मच हरी मिर्च - २ (बारीक कटी हुई) जीरा - १/२ छोटा चम्मच अमचूर पाउडर - १ छोटा चम्मच  देसी घी -

Poori Kachori Ingredients: Atta (Whole wheat flour) - 2 cup Salt - 2 tsp Oil - 4 tbsp Urad Dal - 1/2 cup Ginger - 1 tbsp (finely chopped) Green Chilly - 2 (finely chopped) Cumin seeds - 1/2 tsp Red Chilli Powder - 1/2 tsp Coriander Powder - 1 tsp Fennel Powder (Saunf Powder) - 1 tsp Amchur Powder - 1 tsp Hing (Asafoetida) - 1/4 tsp Oil for deep frying Method: 1. Rinse the dal a couple of times and then soak in enough water for 3-4 hours 2. Grind the soaked dal to a coarse paste without adding water 3. Heat 1 tbsp Oil in a pan and add cumin seeds and hing & let them sizzle 4. Now add chopped ginger and green chilly 5. Saute till the raw aroma of ginger goes away 6. Lower the flame and add coriander powder, red chilli powder, fennel powder 7. Mix well 8. Add the dal paste 9. On low flame mix dal and masala 10. Add 1 tsp salt and mix 11. With frequent stirring, cook till it thickens and dries a bit 12. Let the filling cool 13. In a mixing bowl add 1

Besan Ladoo Ingredients: Coarse Besan (Gram Flour)- 2 cup Boora - 1 cup Green Cardamom - 8 Desi Ghee - 2/3 cup Almonds - 20  Cashew Nuts - 20  Pistachios - 14 Method: 1. Heat Ghee in a Kadahi 2. When it has melted add besan in it 3. Keep stirring it and cook on low flame for about 20 minutes 4. When the besan has turned light brown, sprinkle 1 tbsp water on it and mix it continuously 5. Froth will appear on the besan, so keep stirring till the froth goes away 6. Now remove it from fire and transfer it in a big plate or thali 7. Now let it cool 8. Crush green cardamom seeds finely 9. Chop cashews finely 10. Chop Almonds  11. Cut pistas into halves 12. Add boora, cardamom powder, almonds and cashews in besan and mix well 13. Take small portion  firmly press it 8 to 10 times with your fist. Later roll it on your palm to give it a smooth and nice round shape. 14. Repeat the process for the entire mixture and prepare the ladoos 15. Garnish each Ladoo with a c

Aloo Sabji (For Poori /Kachori) Ingredients: Potato - 500 gm (Boiled) Coriander Seeds - 2 tsp Cumin seeds - 2 tsp Ajwain ( Carom Seeds) - 1/2 tsp Turmeric Powder - 1/2 tsp Amchur Powder - 1/2 tsp Red Chilly Powder - 1/2 tsp Garam Masala Powder - 1/2 tsp Hing ( Asafoetida)  - a pinch Ginger Powder - 1/2 tsp Oil - 2 tbsp Whole Red Chillies - 2 (Broken in 2 pieces) Tomato - 1 (Grated) Kasoori Methi - 1 tsp Coriander Leaves - 1 tbsp Method: 1. Dry roast coriander seeds, 1 tsp cumin seeds and ajwain in a pan 2. Coarsely Crush the roasted masalas 3. Add turmeric powder, amchur powder, red chilli powder, garam masala powder, hing, ginger powder in the crushed masala and mix well 4. Heat Oil and add 1 tsp cumin seeds 5. When cumin seeds splutter, add whole red chillies and fry for 30 seconds 6. Now add tomato and fry for a minute 7. Add salt and mix well 8. Add the spice mix and mix well 9. Fry till oil separates 10. Break potatoes in uneven pieces 11. Add t

Khatta Mitha Kaddu Ingredients: Yellow Pumpkin - 500 gm Mustard Oil - 2 tbsp Ginger paste - 1 tsp Green Chilly - 2 (finely chopped) Hing (Asafoetida) - 1/2 tsp Fenugreek Seeds - 1/2 tsp Garam Masala Powder - 1/4 tsp Turmeric Powder - 1/4 tsp Red Chilly Powder - 1/2 tsp Amchur Powder - 1/2 tsp Coriander Powder - 1 tsp Sugar - 2 tsp Salt - 1 tsp Green Coriander - 2 tbsp (finely chopped) Method: 1. Peel the Pumpkin and remove the seeds and the soft skin with it. 2. Wash Pumpkin nicely and chop it to 1/2" square pieces 3. Heat Oil in a Kadai 4. In the hot Oil, add fenugreek seeds and hing 5. Now add turmeric powder, ginger paste, green chilly, coriander powder and fry the masalas  6. Now add pumpkin pieces in it 7. Add salt and red chilly powder and keep mixing for 2 minutes so that the masala coats the pumpkin pieces 8. Add 1/4 cup water and cover it.  9. Let it cook for 4-5 minutes at low heat 10. After 5 minutes stir the vegetable and again cook an