Prabha Ki Rasoi - Recipes in Hindi and English

Paneer Stuffed Bread Roll Ingredients : Bread Slices - 6 Paneer (crumbled) - 150 grams (1 cup) Capsicum (finely chopped) - 1/4 cup Green peas - 1/4 cup Green coriander (finely chopped) - 2-3 tbsp Ginger (grated) - 1 tsp Green chilly (finely chopped) - 2 Chat masala - 1 tsp Salt - 1/4 tsp or as per taste Oil - for frying Method : 1. Preheat 1 tbsp oil in a pan. 2. When oil is sufficiently hot, add green peas and capsicum into it and saute for while. 3. Now add ginger, green chilly, paneer, salt, chaat masala and saute for 2 minutes. 4. Keep stirring constantly for 1-2 minutes. 5. Add green coriander and mix well. Stuffing is ready, turn off the flame. 6. Take out stuffing in a plate so that it cools down. 7. Cut corners of a bread slice with help of knife. Likewise, prepare all bread slices. 8. Take little amount water in a plate and dip one bread slice into it. Take out the bread slice immediately and place it over your palms. 9. Now squeeze out the excess

Low Calorie Green Chutney Ingredients : Roasted chana dal (Bengal gram) - 2 tbsp Coriander leaves (finely chopped) - 1.5 cup Green chillies (roughly chopped)- 2 -3 Cumin seeds  - 1 tsp Salt - 1/2 tsp or to taste Low-fat curd - 1 tbsp Lemon juice - 1/2 tbsp Method : 1. Add roasted chana dal, green chillies and cumin seeds in a blender and ground it to a powder form 2. Add green coriander, salt, curd and lemon juice along with 1 tbsp of water and again blend in a mixer till smooth. 3. Enjoy this delicious and healthy Chutney with Idli, Dosa, Sandwich or with any snack or any time meal. कम कैलोरी हरी चटनी (डायबिटिक के लिए लाभकारी) सामग्री : भुना चना - २ बड़े चम्मच हरी धनिया (कटी हुई) - १.५ कप हरी मिर्च (कटी हुई) - २-३ जीरा - १ छोटा चम्मच नमक - १/२ छोटा चम्मच या स्वाद अनुसार दही - १ बड़ा चम्मच निम्बू का रस - १/२ बड़ा चम्मच विधि : १. भुना चना, हरी मिर्च और जीरा को ब्लेंडर में डाल कर पीस कर पाउडर बना लीजिये २. इसमें हरी धनिया, नमक, दही, निम्बू का रस और १ बड़ा

Kala Chana (Black Chickpeas) Sprouts Salad Ingredients : Kala Chana (Black Chickpeas / Black Bengal Gram) - 1/2 cup Cucumber - 1 (medium size) Potato (boiled) - 1 (medium size) Tomato - 1 (medium size) Green Chilli - 1-2 Coriander leaves (finely chopped) - 2 tbsp Lemon - 1  Salt - 3/4 tsp or as per taste Chaat masla - 1/2 tsp Red Chilli powder - 1/4 tsp Onions (finely chopped) - 1 (medium size ) Method : 1. Put Kala Chana in warm water for around 6-7 hours 2. Take plastic basket and put many paper tissue in its bottom 3. Now put soaked black chana over the napkins after removing it from water 4. Put many paper tissues on top and apply lot of water 5. Cover it with a plate and put something heavy on the top 6. Cover the basket with black bag or cloth. Keep it in an open place for 3-4 days 7. Apply water 3 times a day in summer and 1 time in winter 8. After 3-4 days, the black chana sprouts are ready 9. Boil water in a vessel and keep a colander over it 10.

Moong Dal Halwa Ingredients : Moong dal - 1 cup Desi ghee - 1 cup Sooji (Semolina) - 1 tbsp Besan (Gram Flour) - 1 tbsp Sugar - 1 cup Water - 1 cup Green Cardamom powder - 1/2 tsp Pistachios, Almonds, Cashew Nuts - 2 tbsp each (chopped) Method : 1. Soak moong dal for at least 4 hours 2. Take out moong dal from water and grind it without using water 3. Heat ghee in a kadahi 4. Add sooji, besan and slowly mix this and roast this until it turns brown 5. N ow add ground moong dal and cook on low flame or else there may become knots (guthliyan) in the halwa 6. Ghee appearing to be too much will be absorbed by the Moong dal  7. Keep cooking on slow flame 8. By the time it is roasting prepare sugar syrup 9.   A dd water in another pan and add sugar in it 10. Boil sugar and cook it. 11. Add cardamom powder in the syrup when it is boiling and switch off the gas 12. The dal mixture will start getting crumbly slowly and as the colour changes  

Green Chilli Ginger Lemon Instant Pickle Ingredients : Ginger - 200 gram Green Chilli - 200 gm Lemon - 250 gram Salt - 1 tsp Black Salt - 1 tsp Method: 1. Peel the skin of ginger, wash it and chop it into desired size and shape 2. Spread chopped ginger in a plate let them dry little 3. Wash green chillies and spread them on a cloth to dry them  4. Remove the stem, chop and slit the green chilli in desired size using scissors 5. In a bowl add chopped ginger and green chilli and mix them 6. Add salt and black salt and mix them in ginger and green chilli 7. Squeeze out juice from the lemons in a bowl 8. Add lemon juice to ginger and green chillies and mix well 9. Transfer this to a clean and dry bottle or jar 10. Although you can enjoy this pickle instantly but it will taste better after 1 day 11. Enjoy Green Chilli  Ginger Lemon  pickle with Stuffed parathas or any meal 12. After 3-4 days keep it in refrigerator for 1 month हरी मिर्च अदर

Kamal Kakdi Ke Kabab Ingredients: Kamal Kaki (Lotus stem) - 500 grams Chana Dal - 1 cup Black cardamom (seeds only) - 2 Ginger (grated) - 2 tsp Garlic (peeled and chopped) - 1 tsp (optional) Salt - 1 tsp or as per taste Green chillies (finely chopped) - 1 tsp or as per taste Onion (finely chopped) - 2 tbsp Coriander leaves (finely chopped) - 2 tbsp Oil to fry - 2 tbsp Onion rings to garnish Lemon wedges to garnish Method: 1. Peel, wash and slice the kamal kakdi 2. Place kamal kakdi, chana dal, cardamom seeds, garlic, ginger, 1 cup water (should be absorbed by the time it is cooked) in a pan and heat it. 3.  Bring to a boil, lower the heat and cook, covered till soft. 4. Remove from heat and let it cool  5. Grind to a thick dough-like paste. 6. Mix the salt, chillies, onions and coriander leaves 7. Form into small flat rounds (about 1"). Heat the oil in a non-stick frying pan and pan-fry on both sides till brown. 8. Serve hot garnished with the onion r

Gujarati Handvo | Vegetable Lentil Cake Ingredients : Rice - 1 cup Chana dal (Bengal gram) - ½ cup Toor dal - ¼ cup Urad dal - 2 tbsp Curd / yogurt - ½ cup Bottle gourd / Lauki, (grated) - 1 cup Cabbage (grated) - ½ cup Carrot (grated) - ¼ cup Coriander leaves (finely chopped) - 3 tbsp Ginger (grated) - 1 tsp Green chilli (finely chopped) - 1 Sugar - ½ tsp Red chilli powder - ¼ tsp Turmeric powder - ¼ tsp Oil - 5 tsp Salt - 1 tsp Eno / Baking Soda - 1 tsp Mustard seeds - ¾ tsp Cumin seeds - ½ tsp Sesame seeds - 1 tsp Curry leaves - 2 sprigs Hing (Asafoetida) - 1/4 tsp Method : 1. Firstly, wash and soak rice, chana dal, toor dal, urad dal for 3-4 hours. 2. Add ½ cup curd and blend to a smooth but slightly coarse paste. 3. Add bottle gourd, cabbage, carrot and coriander leaves, ginger, green chillies and mix well 4. Add sugar, chilli powder, turmeric powder, 2 tsp oil and salt. 5. Mix well making sure the batter is slightly thick like idli batter cons

Methi Aur Kache Kele Ki Sabzi Ingredients : Raw Banana (Plantains) - 500 gm Methi Leaves (Fenugreek Leaves) - 1 cup (roughly chopped) Onion (finely chopped) - 1 Tomato (finely chopped) - 1 Ginger (grated) - 1 tbsp Green Chilli (finely chopped) - 1 Cumin seeds - 1 tsp Red chilli powder - 1/2 tsp Turmeric powder - 1/2 tsp Coriander Powder - 2 tsp Cooking oil  -  2 tsp Salt - 1 tsp or as per taste Method : 1. Peel the skin of the bananas, chop them into cubes and place them in a bowl of water until further cooking. This step is to avoid oxidation and the raw bananas from turning brownish. 2. Heat oil in a kadai, add the cumin seeds and let them splutter. 3. Once they splutter, add the onions and saute till the onions turn translucent. 4. Add the ginger, green chillies and saute for about a minute on low medium heat or till the raw smell vanishes. 5. Once the ginger is cooked thoroughly, add the tomatoes and saute until the tomatoes turn mushy. 6. Now add in re