Prabha Ki Rasoi - Recipes in Hindi and English

Tricolour Dosa Ingredients: Dosa Batter - 1 kg (or as required) Orange Dosa : Tomato - 1 (roughly chopped) Red chilli  - 2 Oil - 1/2 tsp Salt - 1/2 tsp Baking soda - a pinch Green Dosa : Green Coriander - 1 cup (chopped) Green chilli - 2 (chopped) Oil - 1/2 tsp Salt - 1/2 tsp Baking soda - a pinch Method: Divide the Dosa batter into three equal parts Orange Dosa : 1. Heat the oil in a  kadai  and saute the tomato and red chilli for just a couple of minutes for the raw taste to go 2. Cool it and grind it smooth paste 3. Mix it with one portion of the Dosa batter to make the orange colour of the  Dosa 4. Add salt and baking soda and mix well Green Dosa  : 1. Heat the oil  in a  kadai  and saute the green coriander and green chillies for a couple of minutes to remove the raw flavour 2.  Cool it and grind it smooth paste 3.  Mix it with second portion of the  Dosa  batter to make the green ...

 🧅🥔 Arbi Do Pyaza A crispy, spicy taro root stir-fry with double onions and bold Indian flavors. Ingredients : Arbi (Colocasia) - 250 gm Onion - 500 gm (Cut into round slices) Green Chilly - 3 (cut into long pieces) Ginger (grated) - 1 tbsp Oil - 2 tbsp Turmeric powder - 1/2 tsp Red Chilli powder - 1/2 tsp Coriander powder - 1 tsp Amchur Powder - 1/2 tsp Garam Masala Powder - 1/2 tsp Salt- 1 tsp Coriander leaves (finely chopped) - 1 tbsp Ajwain (Carom Seeds) - 1/2 tsp Oil for deep frying Method: 🥔 Step 1: Boil the Arbi Wash the arbi (taro root) thoroughly. Pressure cook for 2 whistles . Let the pressure release naturally, then remove the arbi and let it cool completely . 🔪 Step 2: Peel and Prep Once cooled, peel the arbi carefully and keep aside. 🍳 Step 3: Deep Fry the Arbi Heat oil in a deep pan for frying . Add the peeled arbi and fry until golden brown and crispy . Remove the fried arbi onto a paper towel-lined plate to...

🪔  Til Bugga Recipe with Milk Powder – Makar Sankranti Special Ingredients : Til - 1.25 cup Desi Ghee - 1 tbsp Milk - 3/4 cup Milk Powder - 1 cup Powdered Sugar - 1 cup Dessicated coconut - 1 tbsp Cashew nut (chopped) - 1 tbsp Pistachios (chopped) - 1 tbsp Walnut (chopped) - 1 tbsp Green Cardamom powder - 1/2 tsp Almonds (cut in half horizontally) - 10-12 Method: 🌾 Step 1: Dry Roast the Sesame Seeds (Til) Heat a pan on low flame and add white sesame seeds (til) . Dry roast them until they turn light golden and fluffy . 🔸 Be careful not to over-roast; they can turn bitter. ❄️ Step 2: Cool and Grind the Til Transfer the roasted til to a plate and let them cool completely . Once cool, coarsely grind the til using a grinder or mortar-pestle. 🔸 You want a grainy texture, not a fine powder. 🍯 Step 3: Prepare Instant Khoya (Milk Solids) In a pan, heat 1 tbsp ghee on low flame. Add ¼ cup milk and let it warm slightly. Add ½ cup ...

Makhana Chana Crunch Ingredients: Lotus Seeds (Makhana) - 1 cup Peanuts - 2 tbsp Roasted Chana - 1/2 cup Desi Ghee - 2 tsp Mustard Seeds - 1/2 tsp Green Chilli - 1 (Slit into 2) Turmeric powder - 1/4 tsp Salt - 1/2 tsp Black Pepper Powder - 1/4 tsp Method: 🔥 Step 1: Heat the Ghee Add 1–2 tsp of ghee 🧈 to a preheated pan. 🌱 Step 2: Temper the Mustard Seeds Add mustard seeds (🌿) and let them splutter to release their aroma. 🌶️ Step 3: Add Green Chili Toss in chopped green chili 🌶️ and sauté for about a minute. 🥜 Step 4: Add Peanuts and Chana Add peanuts 🥜, roasted chana (bhuna chana), and a pinch of turmeric powder ✨. Stir well and roast for 2–3 minutes. 🦊 Step 5: Stir in the Makhana Add makhana (fox nuts) 🍥 and continue stirring for another 2–3 minutes until they turn crisp. 🧂 Step 6: Season Sprinkle salt 🧂 and black pepper ⚫ to taste. Mix everything nicely. ✅ Step 7: Ready to Serve Your Super Crunchy Makhana Chana Crunch is ready! 😋...

Gajar Ka Halwa (With Milk Powder) 🧾  Ingredients: Carrot - 1 kg Desi Ghee - 1/2 cup Sugar - 1 cup Milk Powder - 1 cup Green Cardamom Powder - 2 tsp Almonds - 10 Raisins - 10 Method: 🥕🔪 1. Prep the Carrots Trim the tops and ends of the carrots. Wash thoroughly under cold water to remove any dirt. Peel the carrots and grate them using a grater or food processor. 🍳🧈 2. Sauté the Carrots in Ghee Heat ghee in a heavy-bottomed pan or kadhai. Add the grated carrots and sauté for 4–5 minutes on medium heat until they soften and release aroma. 🍬🔥 3. Add Sugar & Cook Down Add sugar to the sautéed carrots and mix well. The carrots will begin to release water— continue cooking on medium-low heat until all the liquid evaporates. 🥜💧 4. Prepare the Dry Fruits Blanch the almonds in hot water, peel the skin, and chop them finely . You can also add raisins directly without blanching. 🥄🥛 5. Add Flavor & Richness O...

Panchamrit (Charanamrit) Prasad Ingredients : Raw Cow Milk - 1/2 litre Curd - 200 gm Honey - 4 tsp Desi Ghee - 1 tsp Sugar - 4 tsp Phool Makhana (coarsely ground) - 1/2 cup Chironji - 1 tsp Tulsi Leaves - 5 Ganga Jal - 1 tsp Almonds (chopped) - 1 tbsp Cashew Nuts (chopped) - 1 tbsp Raisins (chopped) - 1 tbsp Method : 1. Mix all the ingredients in a bowl 2. Make it 30 minute prior to use and refrigerate if making in summer season 3. Offer it to Almighty God as prasad after the Puja and then distribute to everyone.  पंचामृत (चरणामृत) प्रसाद  सामग्री : कच्चा गाय का दूध - १/२ लीटर  दही - २०० ग्राम शहद - ४ छोटे चम्मच देसी घी - १ छोटा चम्मच चीनी - ४ छोटे चम्मच फूल मखाना (दरदरा पिसा हुआ) - १/२ कप चिरोंजी - १ छोटा चम्मच  तुलसी के पत्ते - ५  गंगा जल - १ छोटा चम्मच बादाम (कटे हुए) - १ बड़ा चम्मच काजू (कटे हुए) - १ बड़ा चम्मच किशमिश (कटी हुई) - १ बड़ा चम्मच विधि : १. सारी सामग्री को एक डोंगे या बड़े बाउल में मिला लीजिये  २. इसे...

Aata Panjiri (Prasad) Ingredients : Aata (Whole wheat flour) - 1.25 cup Powdered Sugar - 1/2 cup Almonds (chopped) - 2 tbsp Cashew nuts (chopped) - 2 tbsp Raisins (chopped) - 1 tbsp Desi Ghee - 4 tbsp Desiccated Coconut - 2 tbsp Phool Makhana - 10-12 (chopped into 4 piece each) Green cardamom - 4 Tulsi leaves - 5 Method : 1. Take Aata in a kadai or thick bottomed broad pan 2. Keep the pan on low flame and roast the aata. 3. Stir often while roasting the aata for even roasting 4. Roast till the colour changes and you get nutty aroma. This takes about 9-10 minutes. 5. Add ghee in the aata. 6. Mix very well. 7. Add cashews, almonds, coconut 8. Keep on stirring and roasting the Panjiri mixture for 5-6 minutes more. 9. Switch off the flame and keep the pan down. 10. In another pan add 1 tsp ghee and roast makhanas till they turn crispy and light brown 11. Peel the cardamoms and coarsely grind them 12. Add the powdered sugar to the roasted aata. 13. Mix very ...