Prabha Ki Rasoi - Recipes in Hindi and English

Mixed Dal Chilla Ingredients: Urad Dal (Split and dehusked Black gram lentils) - 1/4 cup Sabut Mung dal (Green gram) - 1/4 cup Chana dal (Bengal gram) - 1/4 cup Toor Dal ( Split pigeon peas) - 1/4 cup Ginger - 1/2 inch piece Cumin Seeds - 1/2 tsp Green Chilli - 1 -2 Salt - 1 tsp Oil or Ghee - 6 tsp or as required Method : 1. Wash the lentils and soak them for at least 4 hours or overnight 2. Drain the water and blend the lentils along with ginger, chilli, cumin, salt using about 1/2 cup water 3. For crisp dosas blend to a thick batter. For soft dosas add more water while blending 4. Grease a dosa tawa lightly and heat it well on a medium flame 5. When the pan is hot enough, pour 3/4 ladle batter to the center. Quickly spread it to a thin dosa. 6. Cook on a medium heat. Drizzle some oil around the edges. 7. When the dosa is cooked, the edges will begin to leave the pan. Flip and cook the dosa on the other side until brown spots appear 8. Flip again and cook un

Sarson Ka Saag Ingredients : Sarson (Mustard Leaves) - 1/2 kg Bathua (Chenopodium) - 250 grams Spinach leaves - 250 grams Fenugreek (Methi) leaves - 100 grams Radish leaves - 100 grams Onions (chopped) - 2 cup Tomato (finely chopped) - 1.5 cup Garlic (crushed) - 8 Ginger (grated) - 1 tbsp Green Chilli (chopped) - 2-3 Maize flour (Makka ka Atta) - 2 tbsp Coriander powder - 2 tsp Red Chilli powder - 1 tsp Salt - 1 tsp or as per taste Mustard Oil - 3 tbsp Butter - 1 tbsp Method: 1. Chop off the lower end of the mustard stems, just a few centimeters from the base, Wash them nicely and chop the  mustard leaves 2. Wash the spinach leaves and chop them 3.  Clean bathua by plucking leaves and removing sticks and grass 4. Wash it with clean water 2 times 5. Wash and chop the methi leaves 6. Wash and chop the radish leaves 7. Add the washed greens, salt in the pressure cooker and boil them with 2 cup water for 6-7 whistles 8. Let the boiled greens cool 9. Blen

Bread Uttapam | Bread Chilla  Ingredients: Bread Slices - 5 Semolina / Rava - 1/2 cup Curd - 1/2 cup Onion (finely chopped) - 1/2 cup Carrot (grated) - 1/2 cup Capsicum (finely chopped) - 1/2 cup Tomato (finely chopped) - 1/2 cup Ginger (grated) - 1 tsp Green chilli (finely chopped) - 1 tsp Green Coriander (finely chopped) - 1 tbsp Red Chilli Powder - 1/2 tsp Garam Masala Powder - 1/2 tsp Amchur Powder - 1/2 tsp Salt - 1/2 tsp Baking soda / Eno - 1/2 tsp Oil - 4-5 tbsp Method: 1. Break bread slices into pieces and add them in a mixing jar 2. Grind it 3. Transfer the bread to a mixing bowl 4. Add rava in it 5. Add curd 6. Add 1 cup water and mix everything nicely 7. Keep it aside for 20 minutes 8. After 20 minutes, mix the batter well 9. Make semi thick batter like dosa batter by adding and mixing water gradually 10. Add chopped onion,   carrot, capsicum, tomato, ginger,   green chilli, green coriander  and mix well 11.

Bathua Ki Bhujia Ingredients: Bathua - 500 gm Ginger - 1 tsp (Finely chopped) Garlic - 1/2 tsp (Finely chopped) Green Chilly - 2 (Finely chopped) Dry Red Chilly - 2 Salt - 1/4 tsp Hing (Asafoetida)- 1/4 tsp Cumin Seeds - 1/2 tsp Mustard Oil - 2 tbsp Method: 1. Clean bathua by plucking leaves and removing sticks and grass 2. Wash it with clean water 2 times 3. Put 2 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. Heat Oil in a pan 7. Add Hing, cumin seeds, whole red chillies and stir 8. Now add ginger and garlic and stir for 1 minute 9. Now add green chilly and stir for a minute 10. Add boiled bathua and salt and mix well 11. Cook it for 3-4 minutes or till the water has evaporated 12. Bathua Bhujia is ready to be served 13. Serve Bathua Bhujia as a side dish 14. Enjoy Bathus Bhujia with Roti or Paratha बथुआ  की भुजिआ   सामग्री: बथुआ

Restaurant Style Tomato Soup  Ingredients: Tomato - 500 gm Ginger (finely chopped) - 1 tsp Salt - 1 tbsp Sugar - 4 tbsp Tomato Sauce - 2 tbsp Black Pepper Powder - 1/2 tsp Butter - 3 tbsp Cornflour - 2 tbsp Method: 1. Wash and chop the tomatoes finely 2. Keep a wok or kadahi on heat and add butter 3. Add ginger in it and cook it in butter 4. When bubbles start appearing in butter add chopped tomatoes 5. Mix tomatoes in butter nicely 6. Add salt and mix nicely 7. Cook for 4-5 minutes or till tomatoes are nicely soft 8. Add sugar and mix well 9. Add tomato sauce and mix well 10. Add 2.5 cup water and mix well 11. Add black pepper powder and mix well 12. Boil it till it starts boiling rapidly 13. Now turn off the heat 14. Sieve this tomato mixture through a soup strainer 15. Press the pieces of tomato with a big spoon on the strainer to extract the entire required content from the mixture. (Note : Don't blend the mixture in a mixer as it will grind th

Veg Sweetcorn Soup Ingredients: Sweet corn kernels - 1.5 cup Carrot - 1/2 cup (finely chopped) Green Beans - 1/2 cup (finely chopped) Cauliflower - 1/2 cup (finely chopped) Spring onion greens - 1/4 cup (finely chopped) Corn starch - 1 tbsp Black pepper powder - 1 tsp Sugar - 1 tbsp Water - 4 cups Salt - 1 tsp Method: 1. Boil 4 cup water in a pan and add chopped carrot and let it cook for 2 minutes. 2. Add green beans and cauliflower. Cook until the vegetables soften. 3. Take 1 cup of sweetcorn kernels and blend it in a blender. 4. Add the sweetcorn kernel paste and let it boil 5. Add 1/2 cup whole sweetcorn kernels to the soup and let it simmer for some time. 6. Now season the soup with sugar, salt and black pepper powder. 7. Also add the chopped greens of spring onion to the soup. 8. Mix a tablespoon of corn starch in water and make a paste. 9. Add this corn starch water to sweetcorn soup and mix it well.  10. Sweetcorn soup is ready. वेज स

Aata Namak Pare Ingredients: Wheat Flour (Aata)- 2 cup Refined Oil - 6 tbsp (1/2 cup) Carom Seeds (Ajwain) - 1 tsp Salt - 3/4 tsp Oil for frying Method: 1. Take wheat flour in a big plate. Add salt, carom seeds and mix nicely 2.  Add 6 tbsp oil in the wheat flour and mix nicely 3. Knead a hard dough of the wheat flour using little water at a time. 4. Cover the dough with a clean cloth and keep it aside for 20 -25 minutes 5. After 25 minutes mash the kneaded flour 6. Divide the dough into two equal parts 7. Take a part of the dough and pressing between your palms make it round and smooth 8. Using a rolling pin roll the rounded dough into a thick circle 9. Using a knife cut the circle into squares of small size as per your desire. Discard the edges and join them together with other piece of dough. 10. Keep the squares in a plate 11. Similarly make the squares of remaining dough and keep in the plate 12. Heat Oil for frying in a Kadahi 13. When the Oil is moder