Prabha Ki Rasoi - Recipes in Hindi and English

Falahari Raw Banana Curry Ingredients : Raw bananas - 500 gm Desi Ghee - 2 tbsp Cumin seeds - 1 tsp Green chillies (slit) - 5 Rock Salt (Sendha Namak) - 1 tsp Coconut (grated) - 1 cup Groundnuts - 5 tbsp Black Pepper - ½ tsp Method : 1. Dry roast the groundnuts till they turn little brown 2. Take out the roasted groundnuts in a plate and let it cool 3. Now rub the groundnuts to remove the peels 4. Throw the peels and keep the groundnuts 5. Grind coconut, groundnuts and black pepper with some water to a fine paste 6. Wash and peel the raw bananas 7. Take water in a vessel and chop the bananas to small cubes 8. Heat ghee in a kadhai and add cumin seeds 9. Add green chillies and saute 10. Add raw banana cubes and saute. 11. Add 1 cup water and cook on a medium flame with the lid on for 4-5 minutes. 12. Now add the ground coconut paste to the cooked raw bananas and add 1 cup water. 13. Then add salt and cook on a low flame with the li

Falahari Pomegranate   Raita | Anardana Raita Ingredients: Curd / Yogurt - 1 cup Pomegranate arils (Anardana) - 3/4 cup Roasted cumin powder - 1/2 tsp Black pepper powder - 1/4 tsp Sugar - 1 tbsp Rock Salt (Sendha Namak) / Black Salt   - 3/4 tsp Coriander leaves for garnish Method 1. Whisk curd in a bowl 2. Add sugar and stir well till sugar is dissolved 3. Add black pepper   powder, cumin powder and rock salt / black salt and mix well 4. Add the pomegranate arils and reserve a few for garnishing 5. Mix well 6. Chill the pomegranate raita in refrigerator 7. Pour the pomegranate raita in serving bowls and garnish with pomegranate arils and coriander leaves. Serve it chilled. फलाहारी अनारदाना रायता  सामग्री: दही - १ कप अनार के दाने - ३/४ कप भुना जीरा पाउडर - १/२ छोटा चम्मच  काली मिर्च पाउडर - १/४ छोटा चम्मच चीनी - १ बड़ा चम्मच सेंधा नमक - ३/४ छोटा चम्मच सजाने के लिए धनिया पत्ती विधि: १. दही को एक बाउल में अच्छे से फेंट लें  २. चीनी

Falahari Raw Banana Chivda Mixture Ingredients : Raw Banana - 250 gm Raw Peanuts - 1/2 cup Curry leaves - 10 Green Chillies (finely chopped) - 2 Raisins - 1 tbsp Cashew nuts - 7 Almonds - 7 Red chilli powder / Black Pepper powder - 1/4 tsp Chaat Masala Powder / Amchur Powder - 1/2 tsp Rock Salt (Sendha Namak ) - 1/2 tsp or as per taste Peanut oil for frying Method : 1. Heat oil in a kadai on medium flame. 2. Wash and peel the bananas and directly grate the bananas into hot oil. Fry in batches. Peel only that much portion of banana that can be fried in one batch, to avoid the change in colour. 3. Let them fry on low to medium heat and keep turning until they turn golden brown and crisp. 4. Drain on an absorbent paper and set aside. 5. In the same frying pan, fry peanuts, cashews and almonds till they turn light golden brown. 6. Keep aside on kitchen towel. 7. In the same manner, fry green chillies and curry leaves. Fry till they turn crisp and all the moisture evaporates

Falahari Pumpkin (Kaddu) Raita Ingredients : Pumpkin (Kaddu) - 300 gm Curd (Yogurt) - 300 gm Rock Salt (Sendh Namak) - 1 tsp Roasted Cumin Powder - 1 tsp Green Chillies - 2 (Finely Chopped) Desi Ghee - 1 tsp Method: 1. Wash and peel Pumpkin 2. Grate the Pumpkin 3. Heat ghee in a pan 4. Add the grated pumpkin, 1/2 tsp rock salt and stir fry for a minute 5. Cover the pan and cook for 4-5 minutes on medium flame 6. Once the pumpkin is cooked remove from fire and let it cool 7.  Whisk Curd to make it smooth 8. Add 1/2 tsp Rock Salt, 1/2 tsp cumin powder, chopped green chilly and mix well 9. Stir in the cooked pumpkin in the curd  10 . Garnish with remaining cumin powder and refrigerate for at least 15 minutes 11.  Serve it chilled with Kuttu Poori or Singhara Poori or as side dish with any meal फलाहारी कद्दू  रायता सामग्री: कद्दू    - ३०० ग्राम दही - ३०० ग्राम सेंधा नमक - १ छोटा चम्मच भुना जीरा पाउडर - १ छोटा चम्मच हरी मिर्च - २ (बारीक कटी हुई) देसी घ

Garam Masala Powder Ingredients: Black Peppercorns - 3 tsp Cloves - 1 tbsp Cinnamon - 10 (1" sticks) Green cardamom - 30 Mace - 4 blades Coriander seeds - 4 tbsp Cumin Seeds - 6 tbsp Nutmeg - 1 Big Cardmom - 8 Sonth (Dry Ginger) - 2 (1" piece) Harad - 1 Method: 1. Take a pan and lightly roast the cumin seeds and remove 2. Now roast the coriander seeds and keep aside 3. Roast black pepper and keep aside 4. Roast cloves and keep aside 5. Take out seeds from green cardamoms and big cardamoms 6. Roast green cardamoms and big cardamoms seeds 7. Crush nutmeg, roast it and keep aside 8. Roast cinnamon and mace and keep aside 9. Mix all the roasted masalas and let it cool 10. Crush the sonth 11. Transfer the roasted masalas in a grinder and add crushed sonth, harad 12. Grind these to get a fine powder 13. Store it in an air tight container,  and store in a cool, dry place.  14. Garam Masala Powder  is used alone or with other  seasonings  in North

Besan Gawar Phali Fry  Ingredients: Gawar Phali (washed and dried) - 250 gm Besan (Gram flour) - 2 tbsp Coriander leaves (finely chopped) - 2   tbsp Oil - 3 tbsp Hing (Asafoetida) - 1/4 tsp Salt - 1 tsp Red Chilli Powder - 1/2 tsp Ginger (grated) - 1 tbsp Green Chhilli (finely chopped) - 2 Coriander powder - 1 tsp Amchur powder - 1/2 tsp Garam masala powder - 1/4 tsp Turmeric powder - 1/2 tsp Cumin Seeds - 1/2 tsp Method: 1. Put gwar phali in a cooker and add water in it the quantity that it dips the phali. 2. Boil it in cooker for 1 whistle 3.  Take out boiled gwar phali in a sieve and let it cool 4. Take out the fibres and edges from both ends. Make sure to take out the fiber from broader side 5. Take out edges only from small phalis because these do not contain fibres 6.  Cut the long beans into small pieces and leave the 2-3 inch small beans 7. Heat oil in a pan 8. When oil becomes hot add cumin seeds, hing, ginger and green ch

Paneer Stuffed Capsicum Ingredients: Green Capsicum - 4 (400 gm) Paneer (crumbled) or Chhena  - 250 gm Green Peas - 1/2 cup Oil - 2 tbsp Cumin seeds - 1/2 tsp Hing (Asafoetida) - 1/4 tsp Coriander powder - 1 tsp Red Chilli Powder - 1/2 tsp Amchur powder - 1/4 tsp Ginger (grated) - 1 tsp Green Chilli (finely chopped) - 2 Green Coriander (finely chopped) - 3 tbsp Tomato (cut in rings) - 2 (optional) Salt - 1 tsp or as per taste Method: 1. Heat 1 tbsp Oil in a pan 2. Add cumin seeds and hing and let them splutter 3. Now add ginger and green chilli and stir it for a while 4. Now add green peas and fry it mixing it with the masala 5. Lower the flame, cover and cook for 2 minutes 6. Now add coriander powder, red chilli powder, amchur powder and mix well 7. Add crumbled paneer, 2 tbsp green coriander leaves and 3/4 tsp salt 8. Remove from fire and mix all the ingredients nicely 9. The paneer filling is ready and keep it aside 10.  Wash and Cut capsicum into t

Raw Banana Black Chana Sabji Ingredients: Raw Banana - 500gm Black Chana (boiled) - 1 cup Potato (diced) - 1 cup Green chillies (slit lengthwise) - 4 Chana dal - 1 tsp Coconut grated - 1/4 cup Cumin seeds - 1/2 tsp Mustard seeds - 1 tsp Turmeric powder - 1/2 tsp Red Chilli powder - 1/2 tsp Salt - 1 tsp Coriander leaves (chopped) - 1 tbsp Oil - 2 tbsp Lemon -1 Method: 1. Peel the bananas slightly to remove the outer thin cover 2. Boil the bananas for 2 whistles in cooker 3. Let the bananas cool 4. Peel the bananas and cut them into small pieces 5. Heat 2 tbsp oil and fry the diced potatoes until gold in colour 6. Transfer to a plate and keep aside 7. In the remaining oil in the pan add chana dal 8. Fry chana dal till it turns golden in colour 9. Add cumin seeds, mustard seeds and green chillies and fry them for a minute 10. Add chopped banana, boiled black chana, fried potatoes, coconut, turmeric powder, chilli powder, salt and mix well 11. Cover and c