Prabha Ki Rasoi - Recipes in Hindi and English

Tricolour Idli Ingredients: Idli Batter - 1 kg (or as required) Orange Idli : Tomato - 1 (roughly chopped) Red chilli  - 2 Oil - 1/2 tsp Salt - 1/2 tsp Baking soda - a pinch Green Idli : Green Coriander - 1 cup (chopped) Green chilli - 2 (chopped) Oil - 1/2 tsp Salt - 1/2 tsp Baking soda - a pinch Method: Divide the Idli batter into three equal parts Orange Idli : 1. Heat the oil in a  kadai  and saute the tomato and red chilli for just a couple of minutes for the raw taste to go 2. Cool it and grind it smooth paste 3. Mix it with one portion of the Idli batter to make the orange colour of the Idli 4. Add salt and baking soda and mix well Green Idli  : 1. Heat the oil  in a  kadai  and saute the green coriander and green chillies for a couple of minutes to remove the raw flavour 2.  Cool it and grind it smooth paste 3.  Mix it with second portion of the Idli batter to make the green colour of the Idli 4.  Add salt and baking soda and mix well White Id

Til Bajra Tikki Ingredients: Bajra Aata  (Millet Flour)- 1 cup Til (Sesame seeds) - 2 tbsp Gud (Jaggery) - (less than 1/4 cup) Oil - 2 tbsp Oil for frying Method: 1. Add jaggery to 1/4 cup water and heat it till the jaggery dissolves 2. Keep the jaggery syrup aside 3. In a plate add bajra aata, sesame seeds and 2 tbsp oil. 4. Mix them all well 5. Now using the jaggery syrup knead a soft dough of this mixture 6. Cover the kneaded aata and keep it aside for 10 minutes 7. Heat Oil in kadahi for frying 8. Using your palm press the kneaded aata repeatedly and nicely to make it smooth 9. Take a small portion from the dough and apply little water on your palm 10. Roll a ball from the portion 11. Now press the ball with your palm to give it a tikki shape 12. Put this tikki in medium hot oil 13. One by one make other tikkis and add them in this oil 14. Now fry this tikki in low medium heat from both sides till they become golden brown and crispy 15. Take out the fr

Mixed Saag Ke Parathe Ingredients: Spinach - 1/2 cup (chopped) Bathua (Chenopodium) -  1/2 cup (chopped) Fenugreek Leaves -  1/2 cup (chopped) Mustard Leaves -  1/2 cup (chopped) Green coriander -  1/2 cup (chopped) Mint Leaves - 2 tbsp (chopped) Gram Flour - 1/2 cup Wheat flour - 2 cup Salt - 2 tsp Green chillies - 2 (finely chopped) Oil - 1/2 cup Method: 1. Wash all the vegetables and grind them in mixie to make a paste 2. Mix gram flour, salt, green chillies in wheat flour 3. Knead a soft dough from the flour using the vegetable paste 4. If required add more wheat flour and knead to get a perfect dough 5. Heat Tawa  6. Take a small portion from the dough and roll it into a paratha shape 7. Apply little oil on the Tawa and place the paratha on it 8. Let it cook for a minute and then flip it 9. Apply little oil on both sides one by one and cook till it becomes golden brown 10. Take it out in a plate 11. Serve it hot with pickle/achar

Bathua Ki Dal | Sagpaita  Ingredients: Black Urad Dal - 1 cup Bathua (Chenopodium) - 250 gm Salt - 1 tsp Desi Ghee - 2 tbsp Hing (Asafoetida) - 1/4 tsp Cumin Seeds - 1/2 tsp Tomato - 2 (Chopped) Green Chilli - 2 (Chopped) Ginger - 1" piece (Chopped) Red Chilli Powder - 1/4 tsp Coriander Powder - 1/2 tsp Whole Red Chillies - 2 Method: 1. Wash Dal nicely and soak in water for 1 hour 2. Clean bathua by plucking leaves and removing sticks and grass 3. Wash it with water 3 times 4. Finely chop washed bathua 5. In a cooker add dal, chopped bathua, 3 cup water, salt and let it cook 6. After 1 whistle lower the heat and let it cook for about 5 minutes 7.  Heat 1 tbsp Ghee in a Kadahi 8. Add Cumin and hing and let them sizzle 9. Add Ginger and green chilli 10. Stir for 1-2 minutes 11. Now add coriander powder and red chilli powder and mix well 12. Add tomatoes and mix well 13. Add 1 cup water and let it cook till tomatoes become tender 14. Add the boiled

Tomato Carrot Beetroot Soup Ingredients: Tomato - 500 gm Carrot - 200 gm Beetroot - 200 gm Salt - 1 tbsp Black Pepper Powder - 1 tsp Roasted Cumin Powder - 1 tsp Sugar - 1 tbsp Cream for garnishing Bread Sticks for topping Method: 1. Wash and Chop the tomatoes 2. Peel, Wash and chop the carrots 3. Peel wash and chop the beetroot 4. Put tomatoes, carrots and beetroot to boil with 1 cup water and salt for 3 whistles in a cooker 5. Let the boiled vegetables cool 6. Blend the boiled vegetables in a blender 7. Transfer the blended vegetables in a pan and heat it 8. Add 3 cup water and let it boil 9.  Add the cumin powder, pepper powder and sugar 10. Simmer on low heat for about 10 minutes 11. Serve hot soup with bread sticks 12. Tomato Carrot Beetroot Soup can also be garnished with cream गाजर टमाटर  चुकंदर  का सूप सामग्री: टमाटर - ५०० ग्राम गाजर - २०० ग्राम चुकंदर - २०० ग्राम नमक -  १ बड़ा चम्मच काली मिर्च  पाउडर - १ छोटा चम्मच भुना जीरा पाउडर - १ छो