Prabha Ki Rasoi - Recipes in Hindi and English

Kachumber Salad Ingredients: Cucumber - 1 cup (cut into thin strips) Carrot - 1 cup (cut into thin strips) Green capsicum - 1/2 cup (cut into thin strips) White Radish - 1 cup (cut into thin strips) Onion - 1 cup (thin slices) Tomato - 1 cup (cut into thin strips after removing seeds and pulp) Green Chillies - 1 tbsp (chopped) Coriander Leaves - 2 tbsp (finely chopped) Salt - 1/2 tsp Black salt - 1/4 tsp Red Chilli powder - 1/4 tsp Lemon Juice - 1 tbsp Beetroot - 1 tbsp (grated) Method: 1. Put sliced onion in cold water for 15 minutes 2. Remove onions from water 3. Mix all the ingredients (except beetroot) nicely in a large bowl 4. Serve the salad garnished with beetroot 5. The kachumber salad can be served as an accompaniment with lunch or dinner. It can also be served as a light and cool evening food during hot summer days कचुम्बर  सलाद सामग्री: खीरा - १ कप (लम्बे पतले टुकड़ों में) गाजर - १ कप (लम्बे पतले टुकड़ों में) शिमला मिर्च - १/२ कप (लम्बे पतले

Kala Chana Salad without Onion Ingredients: Kala Chana (Black chickpeas) - 3/4 cup Carrots - 2 (grated) Cucumber - 1 (peeled and chopped) Tomatoes - 2 (chopped) Coriander leaves - 2 tbsp (chopped) Green chillies - 2 (finely chopped) Lemon juice of 1 lemon Salt - 1 tsp 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 3. When pressure starts building, lower the heat and cook it for 1/2 an hour 4. Drain out water from the boiled chana 5.  In a large mixing bowl, add the cooked kala chana, the grated carrots, chopped cucumber, chopped tomatoes, green chillies, salt, coriander leaves and juice from one lemon. 6.  Stir well  7.  Serve the Kala Chana Salad with Grated Carrot, Cucumber & Tomatoes  as a morning or evening snack or as side dish in lunch or dinner काला चना सलाद  (बिना  प्याज) सामग्री : काला चना - ३ /४ कप  गाजर - २ (कसी हुई) खीरा - १ (छीला और काटा हुआ) टमाटर -

Amla Mirch ki Achari Subzi Ingredients: Indian Gooseberry (Amla) - 250 gm Green Chilly - 50 gm Mustard Oil - 2 tbsp Turmeric Powder - 1/2 tsp Red Chilli Powder - 1/2 tsp Coriander powder - 1 tsp Jaggery / Sugar - 1 tsp Salt - 1 tsp Cumin seeds -  1/2 tsp Fenugreek seeds (Methidana) -  1/2 tsp Fennel seeds (saunf) - 1 tsp Hing (Asafoetida) - 1/4 tsp Pickle masala from mango or chilli pickle (optional) - 2 tsp Method: 1. Wash amla and put in the pressure cooker with 1 glass of water 2. Pressure cook for 1 whistle on medium heat 3. Drain amla from the water. (water can be used in any daal or curry) 4. Separate the wedges of the amla and remove the seed 5. Wash green chillies and trim the stem and chop to make big pieces 6. Heat oil in a pan and add cumin seeds, fenugreek seeds, fennel seeds and hing 7. When seeds start crackling add green chillies and saute for few seconds 8. Now add turmeric powder, amla, red chilli powder, coriander po

Jaggery Foxnut | Gud Ka Makhana Ingredients: Foxnut (Phool makhana) - 50 gm Jaggery (Gud) - 100 gm Desi Ghee - 2 tbsp Method: 1. Cut jaggery into small pieces 2. Add 2 tbsp water in it and keep aside for 10 minutes 3. Roast makhanas in microwave for 30 seconds and then stir it 4. Repeat the process of roasting in microwave 3 times 5. Heat ghee in a pan and fry the makhanas till light brown and crispy 6. Take them out of the pan and keep aside 7. Now add the jaggery with the water in the pan 8. Keep stirring on high flame till it becomes little thick 9. To check correct thickness, put 2 drops on a spoon and then take the syrup between your index finger and thumb 10. Open the index finger and thumb opposite to each other and if it shows 1 or 2 strings of syrup coming up, your syrup is ready 11. Now add the fried makhanas in this syrup and keep stirring it 12. Keep cooking till all the makhanas are nicely coated with the syrup and the syrup is absorbed 13. Switch

Amla Chutney | Gooseberry Spicy Chutney Ingredients: Amla (Indian Gooseberries) - 100 gm Green  coriander  - 100 gm Green chillies - 4 Ginger - 1 inch Cumin seeds - 1/2 tsp Asafoetida (hing) - 1/4 tsp Black salt  - 1/4 tsp Salt - 1 tsp Method: 1. Deseed and roughly chop the amlas 2. Chop green coriander 3. Roughly chop the green chillies 4. Roughly chop the ginger 5. Combine all the ingredients and ¼ cup of water in a mixer and blend it till smooth. 6. Serve or store it in an airtight container and refrigerate it आंवला की तीखी चटनी सामग्री: आंवला - १०० ग्राम हरी धनिया - १०० ग्राम हरी मिर्च - ४ अदरक - १ इंच टुकड़ा जीरा - १/२ छोटा चम्मच  हींग - १/४ छोटा चम्मच काला नमक - १/४ छोटा चम्मच नमक - १ छोटा चम्मच  विधि :  १. आंवला को बीज हटा कर काट लें २. धनिया पत्ती को काट लें ३. हरी मिर्च को मोटा मोटा काट लें ४. अदरक को काट लें ५. सारी सामग्री को १/४ कप पानी डाल कर मिक्सर में  महीन  पीस लें ६.  चटनी  परोसें या हवा बंद बर्तन में भर कर फ्रिज में रख दें

Red Chilly Banarsi Pickle Ingredients: Red Chilly - 1 kg Mustard Oil - 4 cup Lemon - 8 Salt - 1 cup Yellow / Black mustard seeds - 1 cup Fennel seeds - 1 cup Fenugreek seeds - 1/2 cup Cumin seeds - 1/2 cup Black peppercorns - 4 tbsp Ajwain - 4 tbsp Black salt - 4 tbsp Turmeric Powder - 4 tbsp Hing (Asafoetida) - 1 tsp Method: 1. Wash the red chilly and keep it in sun for 2-3 hours to dry 2. Heat a pan 3. Add fennel seeds, fenugreek seeds, cumin seeds, ajwain and black peppercorns in the pan 4. Keep stirring for 2 minutes and dry roast the masalas 5. Take out the roasted masala in a plate and let it cool 6. Add mustard oil in the pan and let it heat nicely 7. When smoke starts coming from the oil switch off the gas and let the oil cool in the pan 8. Now take out the oil in a bowl 9. Grind the masalas coarsely with salt 10. Take out the grounded masala in a plate 11. Coarsely grind the mustard seeds and mix with the masala 12. Add black salt, turmeric p

Mixed Vegetable Pickle Ingredients: Cauliflower - 500 gms Carrot - 500 gms Green Peas - 1 cup Small Potatoes - 500 gms Radish - 500 gms Hing (Asafoetida) - 1 tsp Mustard Oil - 100 gm (1/2 cup) Yellow / Black Mustard Seeds  - 2 tbsp (grounded) Turmeric Powder - 1 tsp Red Chilly Powder - 1 tsp Vinegar - 1 tbsp Salt - 3 tsp Method: 1. Boil potatoes for 2 whistles in cooker 2. Cut cauliflower into big pieces 3. Heat 2 glass water and add 1 tsp salt 4. Put the cauliflower pieces in this water, cover and keep aside for 10-15 minutes 5. Peel the boiled potatoes 6. Cut each potato into two pieces 7. Peel and wash the carrots 8. Peel and wash radish 9. Cut carrots into 2 inch long thin strips 10. Cut radish into circular pieces 11. Heat water in a utensil to submerge all the vegetables 12. Put carrot, peas in the boiling water 13. Remove cauliflower from the salt water and put in this boiling water. Add radish in the boiling water 14. Boil for 3-4 minutes, th