Prabha Ki Rasoi - Recipes in Hindi and English

Shankarpali Ingredients: All purpose flour (Maida) - 1.5 cup Semolina (Sooji / Rava) - 1/2 cup Powdered Sugar (Boora) - 1/2 cup Salt -  a pinch Desi Ghee - 2 tbsp Warm Milk - 3-4 tbsp Ghee / Oil for frying Method: 1. Sieve the flour with salt 2. Sieve the sugar on this flour 3. Add semolina in it and mix well 4. Melt the ghee, add to the flour mixture 5. Rub the ghee in the flour mixture and make bread crumbs like consistency 6. Add warm milk in intervals and knead to a tight dough. Milk quantity can be adjusted according to the quality of flour and semolina. 7. Cover with a muslin cloth and keep aside for 20-25 minutes 8. Divide the dough into two equal parts. Take a part of the dough and pressing between your palms make it round and smooth 9. Using a rolling pin roll the rounded dough into a thick circle 10. Using a knife cut the circle into squares of small size as per your desire 11. Discard the edges and join them together with other piece of dough. 12

Cornflakes Chivda | Makai Chivda Ingredients: Dried Cornflakes (Makai Poha) - 2 cup Peanuts - 1/2 cup Cashew Nuts - 1/2 cup Roasted Chana - 1/2 cup Golden raisins - 1 tbsp Curry Leaves - 8-10 Red Chilli Powder - 1/2 tsp Turmeric Powder - 1/2 tsp Sugar - 1 tbsp(optional) Salt - 1 tsp Oil for frying Method: 1. Heat Oil in a Kadahi till moderately hot 2. Take about 1/3 cup of cornflakes in a sieve 3. Immerse the sieve in hot oil 4. Fry the cornflakes stirring with a spoon till they expand and become golden and crispy 5. Drain the cornflakes on a plate lined with kitchen paper towel 6. Fry the rest of the cornflakes in the same way 7. Add the peanuts in the sieve ladle 8. Fry the peanuts stirring with a spoon till they are crisp and crunchy 9. Remove and place the peanuts on the kitchen paper towel 10. Add Cashews in the sieve ladel 11. Fry the cashews till golden 12. Remove and drain the cashews on the kitchen paper towel 13. F

Khasta Kachori Ingredients: Urad Dal (Split and dehusked black gram lentils) - 1 cup Ajwain (Carom Seeds) - 1 tsp All Purpose Flour (Maida) - 500 gm Oil - 1 cup Hing (asafoetida) - 1/2 tsp Salt - 2 tsp Coriander Powder - 1 tbsp Saunf (Fennel seed) Powder - 1 tbsp Red Chilli Powder - 1/2 tsp Baking Soda - a pinch Oil for frying Method: 1. Wash and Soak Urad Dal for 5- 6 hours 2. Remove Dal from water and grind coarsely using minimum water 3. Heat 3 tbsp oil and add hing 4. Add ground Dal and cook till it looses its moisture and becomes crispy and golden brown 5. Add 1 tsp salt, red chilli powder, coriander powder, saunf powder, baking soda and mix well 6. Remove from fire and keep it aside 7. Add 1 tsp salt and ajwain in Flour and mix well 8. Add 3/4 cup oil in it and rub well 9. Using warm water (About 1 cup) little by little, knead a bit hard dough 10. Cover the dough with a muslin cloth for about 30 minutes 11. Take small portions from the dough and pr

Falahari Khajur Chutney Ingredients: Dry Dates (Chhuara) - 1 cup Jaggery (Gud) - 1/2 cup Lemon Juice - 1 tbsp Roasted Cumin Powder - 1 tsp Dry Ginger Powder (Sonth) - 1 tsp (optional) Rock Salt (Sendha Namak) - 1 tsp Black Pepper powder - 1 tsp Method: 1. Soak Dates in hot water for 1 hour 2. Remove seeds from the Dates 3. Using 2 cup water little by little grind Dates to a smooth paste 4. Transfer the ground paste into a pan and let it cook 5. Add jaggery, lemon juice, rock salt, cumin powder and dry ginger powder 6. Let it cook till it becomes thick 7. Now add black pepper powder and mix well 8. Falahari Dry Dates Sweet Chutney is ready. 9. Enjoy it with any falahari snack or falahari dahi vada. फलाहारी छुहारा मीठी चटनी सामग्री : छुहारा - १ कप गुड़ - १/२ कप निम्बू का रस - १ बड़ा चम्मच भुना जीरा पाउडर - १ छोटा चम्मच सोंठ पाउडर - १ छोटा चम्मच (ऐच्छिक) सेंधा नमक - १ छोटा चम्मच काली मिर्च पाउडर - १ छोटा चम्मच विधि : १. छुहारे को गरम पानी में १ घंटे क