Prabha Ki Rasoi - Recipes in Hindi and English

Bathua Ki Poori Ingredients: Bathua (Chenopodium)- 250gm Wheat Flour (Atta) - 3 cup Salt - 1 tbsp Carom Seeds (Ajwain) - 1 tsp Red Chilli Powder - 1/2 tsp Garam Masala Powder - 1/2 tsp Oil for frying Method: 1. Clean bathua by plucking leaves and removing sticks and grass 2. Wash it with clean water 3 times 3. Put 1 cup water in bathua and let it boil, covered with a lid 4. Cook it for 5-6 minutes 5. Remove bathua from fire and strain away the excess water 6. Let the boiled bathua cool 7. Grind bathua coarsely in mixie 8. Mix salt, carom seeds, red chilli powder and garam masala   in wheat flour 9. Add ground bathua in wheat flour and knead a dough 10. If required add little bathua strained water to knead the dough 11. The dough for making pooris is ready 12. Heat Oil in a Kadahi to deep fry the pooris 13. Take a lemon size portion from the dough and make a ball of it, press it and apply little oil on it 14. Roll out a circle from

Crisp & Crunch Murmura Diet Namkeen Ingredients: Puffed rice (Murmura) - 2 cups Rice flakes (Poha) - 1 cup Cornflakes - 1 cup Peanuts - 1/2 cup Fox nut (Phool makhana) - 1/2 cup Roasted Bengal Gram (Chana) - 1/2 cup Whole red chillies - 2 Mustard seeds - 1/2 tsp Curry leaves - 2 sprigs Turmeric Powder - 1/4 tsp Red Chilli powder - 1/4 tsp Chat masala - 1/4 tsp Salt - 1 tsp Oil - 4 tbsp Method: 1. Dry roast puffed rice in a pan by constant stirring. 2. Transfer to a plate and keep aside 3. Heat 1 tbsp oil in a pan and fry the peanuts. 4. Take out in a plate 5. Now fry the chana in the pan and take out in a plate 6. In the same pan heat another spoon of oil and fry makhanas till crisp 7. Take them out in the plate 8. Now take third spoon of oil and roast poha in it till crisp 9. Take the fourth spoon of oil and fry whole dry red chillies 10. When slight change in colour, add mustard seeds and curry leaves 11. As soon as the mustard seeds splutter, a

Kala Chana Shami Kebab Ingredients: Black Chana - 3/4 cup Bread Slices - 5 Curd - 2 tbsp Green Coriander - 3 tbsp (finely chopped) Green Chilly -2 (Finely chopped) Garlic - 4 cloves (crushed) Coriander Powder - 1/2 tsp Garam Masala Powder - 1/2 tsp Turmeric Powder - 1/4 tsp Amchur Powder - 1/2 tsp Red Chilli Powder - 1/2 tsp Salt - 1 tsp Oil for frying Method: 1. Wash and Soak the chana overnight or 5-6 hours 2. Transfer chana with 1/2 tsp salt and 3 cup water in cooker, and when pressure starts building, lower the heat and cook it for 1/2 an hour. 3. Grind the bread in grinder and prepare bread crumbs 4. Keep the bread crumbs aside 5. Grind the boiled black chana, garlic, green chilly, curd and prepare a paste 6. Mix the paste with bread crumbs 7. Add red chilli powder, turmeric powder, amchur powder, garam masala powder, coriander powder and 1/2 tsp salt in it 8. Add green coriander and mix well to prepare kabab mixture 9. Put 2-3 drops oil on your pal

Guava Chutney Ingredients: Guava - 250 gm Green Coriander Leaves - 1/4 cup Salt - 1/2 tsp Black Salt - 1/2 tsp Roasted Cumin Powder - 1 tsp Black Pepper Powder - 1/4 tsp Green Chilli - 2 Ginger - 1" piece Lemon Juice - 1 tbsp Method: 1. Wash and pat dry guavas 2. Cut Guavas into long pieces 3. Remove the seeds 4. Cut each piece to 2-3 parts 5. Chop the green chillies 6. Chop the ginger 7. Put guava, green coriander, green chilli and ginger in the grinder 8. Add salt, black salt, cumin powder and black pepper powder to this 9. Now put lemon juice in it. 10. Grind all the ingredients 11. Tasty chutney is ready which is good for digestion and can be enjoyed with snacks or meals अमरूद की चटनी सामग्री: अमरूद - २५० ग्राम हरी धनिया पत्ती - १/४ कप नमक - १/२ छोटा चम्मच काला नमक - १/२ छोटा चम्मच भुना जीरा पाउडर - १ छोटा चम्मच काली मिर्च पाउडर - १/४ छोटा चम्मच हरी मिर्च - २ अदरक - १" टुकड़ा निम्बू का रस - १ बड़ा चम्मच विधि: १. अमरूद को धो कर स

Healthy Carrot Spinach Tomato Soup Ingredients: Spinach - 250 gm Carrot - 200 gm Tomato - 250 gm Ginger - 2 tbsp (grated) Salt - 1 tsp Roasted Cumin Seed Powder - 1 tsp Crushed Black Pepper - 1/2 tsp Desi Ghee - 1 tsp Method: 1. Wash and chop Spinach leaves 2. Peel, wash and chop the carrots 3. Wash and chop the tomatoes 4. Boil spinach, carrots, tomatoes and ginger in 1 cup water for 3 whistles in cooker 5. Let the boiled vegetables cool 6. Blend the boiled vegetables nicely 7. Heat desi ghee and add cumin powder 8. Add blended vegetables and 2 cup water 9. Add salt and simmer for 5 minutes 10. Serve hot and healthy soup sprinkled with crushed black pepper 11. You can also enjoy the Soup with bread croutons or bread sticks पौष्टिक गाजर पालक टमाटर का सूप सामग्री: पालक - २५० ग्राम गाजर - २०० ग्राम टमाटर - २५० ग्राम  अदरक - २ बड़े चम्मच (कसी हुई) नमक - १ छोटा चम्मच भुना जीरा पाउडर - १ छोटा चम्मच कुटी काली मिर्च - १/२ छोटा चम्मच देसी घी - १ छोटा चम्

Badami Paneer Masala (Paneer In Almond Gravy) Ingredients: Paneer (Cottage Cheese) - 200 gms (Cut into small cubes) Badam (Almond) - 1/2 cup Onion - 2 (roughly chopped) Tomato - 4 (roughly chopped) Ginger - 1 tbsp (roughly chopped) Garlic - 4 cloves Dry red chillies - 3 Coriander Powder - 2 tsp Red Chilli powder - 1   tsp Garam Masala Powder - 1 tsp Turmeric Powder - 1/2 tsp Bay Leaf - 1 Ghee - 4 tbsp Salt - 1 tsp Green Coriander - 1 tbsp (finely chopped) Method: 1.   S oak the almonds in a bowl of hot water for about 10 minutes, de-skin and keep them aside 2.  Marinate the paneer in turmeric and 1/2 tsp of red chilli powder for about 5 minutes. 3.  Puree the raw chopped tomatoes using a mixer grinder and keep aside 4.  Make a fine paste of 1/4 cup almonds, ginger, garlic, onions and red chillies using a mixer grinder and keep aside. 5.  Heat 2 tablespoon of ghee in a pan and shallow fry the marinated paneer till they are cooked to about 3/4t

Carrot and Tomato Soup Ingredients: Tomato - 500 gm Carrot - 200 gm Salt - 2 tsp Crushed Black Pepper - 1/2 tsp Roasted Cumin Powder - 1/2 tsp Sugar - 1 tbsp Basil / Tulsi leaves for garnishing Cream for garnishing Bread Croutons for topping Method: 1. Wash and Chop the tomatoes 2. Peel, Wash and chop the carrots 3. Put tomatoes and carrots to boil with 1 cup water and salt 4. When it comes to boil, lower the heat, cover and simmer till the vegetables are completely cooked through 5. Let the boiled vegetables cool 6. Blend the boiled vegetables in a blender 7. Strain the blended tomatoes through a strainer 8. Add 1/2 cup water to the vegetables in the strainer to strain it nicely 9. Add water to strained tomatoes to make up to 4 1/2 cups of liquid 10. Put on the fire and bring it to boil and simmer 11. Add the sugar, cumin powder and pepper 12. Simmer on low heat for about 10 minutes 13. Serve hot soup garnished with basil / tulsi leaves and cream 14. T

Bathua Raita Ingredients: Bathua - 200 gm Curd - 400gm (2 cup) Salt - 1/4 tsp Black Salt - 1/4 tsp Green Chilly - 1 (finely chopped) Hing - 1/4 tsp Cumin Seeds - 1/2 tsp Method: 1. Clean bathua by plucking leaves and removing sticks and grass 2. Wash it with clean water 2 times 3. Put 1 cup water in bathua and let it boil, covered with a lid 4. Cook it for 5-6 minutes 5. Dry roast cumin seeds and hing 6. Coarsely grind cumin seeds and hing 7. Remove bathua from fire and strain away the excess water 8. Let the boiled bathua cool 9. Grind bathua coarsely in mixie 10. Beat curd to make it smooth 11. Add ground bathua, salt, black salt, green chilly in curd and mix well 12. Sprinkle ground cumin seeds and hing 13. Serve it chilled with roti, rice, naan or paratha बथुआ  का  रायता  सामग्री: बथुआ - २०० ग्राम  दही - ४०० ग्राम (२ कप) नमक - १/४ छोटा चम्मच काला  नमक - १/४ छोटा चम्मच हरी मिर्च - १ (बारीक कटी हुई) हींग - १/४ छोटा चम्

Corn Kofta in Spinach Curry Ingredients: Corn Kernels- 250 gm Flour - 2 tbsp Spinach - 500 gm Ginger - 2" piece (Chopped) Green chilly - 2 (Chopped) Onion - 1 cup (Chopped) Cream - 1/2 cup Raisins - 10 (Chopped) Cashew nuts - 10 (Chopped) Milk - 1 glass Salt - 1 tsp Oil - 2 tbsp Oil for frying Method: 1. Boil Corn in 3 cup water till tender 2. Remove corn from water 3. Grind the boiled corn without using water 4. Mix flour, raisins, cashewnuts, 1/2 tsp salt in mashed corn 5. Apply little oil on your palm and form small balls from this mixture 6. Heat oil and put 6-7 balls in it and deep fry on medium heat 7. Keep flipping them regularly and fry till they become golden brown 8. Take them out in a plate 9. Similarly fry rest of the balls and keep aside 10. Wash and chop spinach 11. Boil spinach with 1 cup water in cooker for 3 whistles 12. Let the boiled spinach cool 13. Blend boiled spinach 14. Add milk and 1/2 tsp salt in this blended spinach