Prabha Ki Rasoi - Recipes in Hindi and English

Bajra Aloo Mini Paratha /Tikki Ingredients : Bajra (Pearl Millet) Aata - 1 cup Potato (Boiled ) - 2 (medium size) Salt - 1/2  tsp or as per taste Red Chilli powder - 1/2 tsp Coriander powder - 1/2 tsp Ajwain (carom seeds) - 1 tsp Cumin powder - 1/2 tsp Curd - 2 tbsp Oil / Ghee - 2-3 tbsp Method : 1. Take bajra aata in a large bowl. Add salt, ajwain, red chilli powder, coriander powder 2. Add cumin powder and mix well 3. Peel and grate boiled potatoes on the bajra aata 4. Mix the grated potatoes in the aata nicely 5. Add curd in the aata mixture 6. Mix the curd in the aata and make a smooth dough 7. Take small lemon size portions of the dough and make balls of them 8. Slightly flatten the balls with your palms (not very thin) to form tikkis or mini parathas 9. Place a tawa or griddle on heat and brush it with little oil or ghee 10. Place few tikkis or mini parathas  on the tawa and cook on medium flame 11. Brush the mini parathas with little oil or ghee 12

Kanji Vada Ingredients: White Urad Dal - 1 cup Salt - 1.5 tsp Yellow / Black mustard seeds - 2 tsp Hing (Asafoetida) - 1/2 tsp Red Chilli Powder - 1 tsp Black Salt - 1 tsp Water - 8 glasses (2 litre) Oil for frying Method: 1. Wash dal nicely and soak it in water for 4-5 hours 2. Grind dal into fine paste using very little water 3. Now add 1/2 tsp salt in it and beat it nicely with your hand till it becomes fluffy. 4. Heat Oil in a Kadahi to fry the pakodi or vada 5. Keep dropping small pakoris of dal paste in the oil 6. Fry the pakodis till they are golden brown 7. Keep the pakodis in a plate and let them cool 8. Boil water and let it cool 9. Grind mustard seeds 10. Take a glass or ceramic Jar (Don't take a plastic or metal container) 11. Add 1/2 glass boiled water in it 12. Add salt, black salt, red chilli powder, hing, ground mustard in this water 13. Mix all the masalas nicely 14. Now add rest of the water and mix nicely 15. Add the pakodis in th

Falahari  Raw Banana Dahi Vada Ingredients: Raw Banana - 500 gm Curd - 2 cup Sendha namak (Rock Salt) - 1 tsp Green Chiili (Finely chopped) - 1 tsp Roasted Cumin powder - 1 tsp Black Pepper (crushed) - 1/2 tsp Falahari sweet chutney- 2 tbsp Peanut Oil for frying Milk - 2 tbsp Method: 1. Wash and boil the bananas in cooker for 2-3 whistles 2. Let the bananas cool and then peel them 3. Grate the bananas to a smooth paste 4. Add 1/2 tsp sendha namak, green chilli and mix well 5. Heat oil in a kadahi to fry the badas 6. Make small balls from the banana mixture and press lightly to give a bada shape 7. Add few of these badas in the oil 8. On medium flame fry them from both sides by flipping them 9. Fry till they become golden brown and then take them out in a plate 10. Similarly fry all the badas 11. Whisk the curd 12. Add 1/2 tsp rock salt, 1/2 tsp cumin powder, black pepper and mix well 13. If the curd is too thick add 2 tbsp milk and mix well 14. Place th

Raw Turmeric Pickle Ingredients : Fresh Raw Turmeric - 250 gram Lemon - 250 gram Mustard oil - 1/2 cup Fenugreek seeds powder - 2.5 tsp Mustard seeds powder - 2.5 tsp Salt - 2.5 tsp Ginger powder (Sonth powder) - 1 tsp Red Chilli powder - 1/2 tsp Hing (Asafoetida) - 1/4 tsp Method : 1. Turmeric leaves yellow stains. To prevent this wear gloves and then peel the turmeric 2. Scrap the dark skin of the turmeric completely using a knife 3. Now wash the turmeric and wipe with a cloth and grate it. 4. Heat oil in a pan till smoke starts coming out from oil 5. Till then squeeze juice from the lemons 6. Turn off the flame after oil is heated 7. Let it cool down for 2 minutes. It should remain hot. 8. Add hing, fenugreek powder, mustard powder and grated turmeric in the warm oil 9. Add salt, ginger powder and red chilli powder 10. Mix it very nicely 11. Add lemon juice and mix nicely 12. Transfer the pickle in a bowl and cover it for 4-5 hours 13. Stir it nicely

Palak Paneer Pulao Ingredients : Spinach (Palak) - 500 gm Rice - 1 cup Salt - 1 tsp Turmeric Powder - 1/4 tsp Paneer (Cottage Cheese) - 200 gm (cut into cubes) Ghee - 1 tbsp Cumin Seeds - 1 tsp Onion (chopped) - 1/2 cup (optional) Ginger (grated) - 1 tbsp Green chilli (sliced lengthwise) - 1 Black Cardamom - 2 Cinnamon Stick - 1 inch piece Black Peppercorn - 1/2 tsp Bay Leaf - 1 Method : 1. Wash and soak the rice for 10 minutes 2. Wash and chop the spinach 3. Grind it to a smooth paste by adding little water 4. Heat 1 tbsp ghee in a Pan 5. Add cumin seeds, black cardamom, cinnamon stick, black peppercorns, bay leaf and let them crackle 6. Now add the onions (optional), ginger, green chilli and saute them for 2 minutes 7. Add salt and turmeric powder and mix well 8. Now add the freshly ground spinach and paneer cubes and let them come to a boil 9. Now remove the soaked rice from water and add it in the pan 10. Add 2 cup water and mix well 11. Lower the

Masala Oats Ingredients: Rolled Oats - 1/2 cup Desi Ghee - 1 tbsp Cumin Seeds - 1 tsp Onion (chopped) - 1/2 cup Ginger (grated) - 1/2 tsp Green Chillies (finely chopped) - 1/2 tsp Green Peas - 2 tbsp Carrot (finely chopped) - 2 tbsp Capsicum (finely chopped) - 2 tbsp Rock Salt - 1/2 tsp or as per taste Turmeric Powder - 1/2 tsp Black Pepper Powder - 1/4 tsp Tomato (finely chopped) - 1/2 cup Coriander leaves (finely chopped) - 1/2 tbsp Method: 1. Add ghee in a pan on low heat 2. Add cumin seeds, onion, ginger, green chillies and stir for a minute 3. Add green peas, carrot, capsicum and stir for a minute 4. Add rock salt, turmeric powder, black pepper powder and mix well 5. Cover and cook for 2 minutes or till the vegetables become soft 6. Uncover and add the tomatoes, mix and cook for a minute 7. Add the oats, 1/4 cup of water and mix well 8. Cover and cook for 2 minutes 9. Garnish with coriander leaves 10. Fresh and healthy Masala Oats are ready to be

Salted Amla Candy | Amla Candy Spicy Ingredients: Indian gooseberries - 250 gm Black salt - 2 tsp Cumin seeds - 1 tsp Carom seeds - 1 tsp Black pepper - 1/2 tsp Ginger powder - 1/2 tsp Hing (Asafoetida) - 1/4 tsp Method: 1. Take water in a vessel and let it heat 2.  Wash and put the gooseberries in a colander 3. Once water boils, place the colander with gooseberries over the vessel and cover it 4. Cook for 8 minutes on high flame 5. Dry roast cumin seeds, carom seeds, black pepper, hing in a pan for half a minute 6. Keep the spices in a bowl to cool 7. Grind the spices with black salt and ginger powder 8. Take out the gooseberries from the colander and let them cool 9. Remove the seeds from the gooseberries and separate the segments 10. Cut each segment to two pieces 11. Add masala to the gooseberries and mix well 12. Keep gooseberries in a bowl for an hour, so that spices are absorbed well 13. After an hour, transfer the gooseberries to a tray and spr