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 colour of the  Dosa 4.  Add salt and baking soda and mix well Whi

Arbi Do Pyaza 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: 1. Wash and boil arbi in cooker for 2 whistles 2. Let the pressure of cooker release and then take out arbi and let it cool 3. Now peel the boiled arbi 4. Heat oil in a pan for deep frying 5. Deep fry the boiled arbi in the hot oil 6. Fry the arbi till it becomes golden brown 7. Take out the fried arbi in a plate 8. Heat 2 tbsp oil in a pan 9. Add ajwain and let it splutter 10. Add onion, ginger, green chilly and fry for 2-3 minutes or till it becomes light brown 11. Add turmeric powder and let it cook for 1-2 minutes 12. Now add fried arbi

Til Bugga With Milk Powder 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 : 1. Heat a pan and add til in it 2. On low flame dry roast them till they become fluffy. Don't over roast them 3. Transfer them to a plate and let them cool 4. Coarsely grind the roasted til 5. Heat ghee in a pan and lower the flame 6. Add milk in the pan and let it heat little 7. Add milk powder and mix well 8. Keep stirring continuously for about 2 minutes and the khoya will be ready 9. Don't let the mixture dry much 10. Add ground til, powdered sugar and mix well 11. Switch off the flame and add coconut, cashew, pista, walnut, cardamom powder and mix well 12. Let the mixture cool 13. Now take a spoonful mixture in you

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: 1. Add ghee in a heated pan 2. Add mustard seeds and let them splutter 3. Add green chili and stir for a minute 4. Add peanuts, bhuna chana, turmeric powder and stir for 2-3 minutes 5. Add makhana and stir for 2-3 minutes 6. Add salt and black pepper and mix well 7. Super crunchy Makhana Chana Crunch is ready 8. Enjoy it as any time healthy snack मखाना चना क्रंच सामग्री : मखाना - १ कप मूंगफली - २  बड़े चम्मच भुना चना - १/२ कप देसी घी - २ बड़े चम्मच राइ / सरसों - १/२ छोटा चम्मच हरी मिर्च - २ (लम्बाई में कटी हुई) नमक - १/२ छोटा चम्मच हल्दी पाउडर - १/४ छोटा चम्मच काली मिर्च पाउडर - १/२ छोटा चम्मच विधि : १. एक पैन में घी गरम कीजिये २. इसमें राइ / सरसों दाल कर तड़कने दीजिये ३. हरी मिर्च डालें और ए

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. Trim the top and bottom of carrots 2. Wash them thoroughly under cold water to remove all the dirt 3. Peel the Carrots 4. Grate the carrots 5. Heat Ghee in a heavy bottom pan 6. Add Carrots and saute for 4-5 minutes or till carrot becomes soft 7. Add Sugar and mix well 8. Carrots have become watery and keep sauteing on Medium Low heat 9. Cook till all the liquid has evaporated 10. Blanch Almonds and peel them 11. Chop Almonds 12. Once the water in carrots has dried, add milk powder, cardamom powder, raisins and saute for 2-3 minutes more 13.  Cook till the halwa starts leaving the sides of  the pan  14. The Carrot halwa is ready 15. Garnish it with almonds and serve hot!!! गाजर का हलवा (मिल्क पाउडर वाला) सामग्री : गाजर - १ किलो देसी घी - १/२ कप  चीनी - १ कप मिल्क पाउड

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 उपयोग करने से ३० मिनट पहले ब

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