Prabha Ki Rasoi - Recipes in Hindi and English

Falahari Arbi (Taro Root) With Gravy Ingredients: Arbi (Taro root) - 250 gram Peanut Oil / Desi Ghee - 1 tbsp Carom seeds (ajwain) - 1 tsp Red chili powder - 1/2 tsp Dry mango powder (amchoor powder) - 1/2 tsp or as per taste Rock Salt (Sendha namak) - 1 tsp or as per taste Method : 1. Wash the Arbi's to remove all the mud and rub them by hand to remove as  much hair as you can. 2. Oil your palms (so that it does not cause skin irritation by the juices secreted by the Arbi) and peel and slice the Arbi in rounds 3. Wash the arbi rounds in a colander with water 4. In the pressure cooker heat oil / ghee, carom seeds and fry them on medium heat until carom seeds are fried. 5. Add chopped Arbi pieces, salt and red chili powder and fry them for few seconds. 6. Add 2½ cups of water and mix nicely. 7. Close the lid of the pressure cooker, keep the heat to high. 8. When pressure cooker starts steaming, turn the heat down to medium and cook for another 3 minutes. 9

Falahari Singhara Aata Poori Ingredients : Singhara Aata (Chestnut flour) - 1 cup Potatoes (boiled) - 2 (medium size) Rock Salt (Sendha namak) - 1 tsp or as per taste Green Chilli (finely chopped) - 1 tsp Roasted Cumin powder - 1/2 tsp Peanut Oil for frying Method: 1. Grate the boiled potatoes 2. Add green chilli, rock salt, cumin powder, singhara aata in the grated potatoes and mix well 3. Adding very little water knead a smooth dough from the singhara aata mixture 4. Take a small portion from the dough and form a ball from it by rolling it in between the palms 5. Press it a little and apply little oil on it. Roll out a circle using a rolling pin 6. Heat Oil in a kadahi and deep fry the poori by regularly flipping it from both sides  7. Fry till it becomes golden brown from both sides 8. Repeat the same process to make other pooris 9. Serve hot pooris with aloo fry, raita, rasedar aloo or kaddu ki sabji on any Vrat (Fast) day फलाहारी सिंघाड़ा आटा पूरी  सामग्र

Falahari Coconut Chutney Ingredients: Fresh Coconut (grated) - 1 cup Cashew nuts - 7 Green Chillies - 4 Rock Salt (Sendha Namak) - 1 tsp Lemon Juice - 1 tbsp Curd - 1 tbsp Method: 1. Grind coconut, cashews, green chillies and salt with curd till smooth 2. Add lemon juice and mix well 3. Serve coconut chutney with vrat or fasting snacks 4. This chutney  (Add mustard and curry leaves tadka)  can also be enjoyed with idli, dosa or medu vada  फलाहारी नारियल चटनी   सामग्री : कच्चा नारियल (कसा हुआ) - १ कप  काजू - ७  हरी मिर्च - ४  सेंधा नमक - १ छोटा चम्मच निम्बू का रस - १ बड़ा चम्मच दही - १ बड़ा चम्मच विधि: १. नारियल, काजू, हरी मिर्च और सेंधा नमक को दही के साथ पीस लें २. निम्बू का रस डाल कर अच्छे से मिलायें ३. नारियल की चटनी को व्रत के खाने या नाश्ते के साथ परोसें  ४. इस चटनी  (राई और करी पत्ता का तड़का लगा कर)  का आनंद इडली, डोसा या मेंदू वड़ा के साथ भी लिया जा सकता है  

Nimbu Ki Mirch (Achar) Ingredients : Thick Green Chili  - 100 gram Lemon - 4 -5 Mustard Seeds powder - 4 tbsp Salt - 2 tsp Turmeric powder - 1/2 tsp Hing (Asafoetida) - 1/2 tsp Method : 1. Wash the green chilies and dry them with a cotton cloth 2. Remove the stalk from the chilies and m ake slit in the chilly so that it is joined from one side 3. If the chilly is too big cut it into two.  4. In a bowl add mustard seeds powder, salt, turmeric powder, hing and mix well 5. Squeeze out lemons to get lemon juice 6. Add 2 tbsp lemon juice in the masala mixture and mix well 7. Fill the chilies with the masala mixture 8. Keep the chillies in a glass or ceramic bowl and add the remaining lemon juice 9. Keep the bowl in Sun for 2-3 days covered with a muslin cloth 10. Don't forget to toss the chilies once every day with a clean and dry spoon 11. The Green Chilly pickle in lemon Juice is ready to be enjoyed 12. It can be stored in Fridge for a month निम्बू की मिर

Soya Chunks Spinach Curry Ingredients : Soya chunks - 1 cup Spinach - 250 gm Salt - 1 tsp Cumin seeds- 1/2 tsp Coriander powder - 1 tsp Tomato - 3 Ginger - 1 inch piece Green chilly - 3 Gram flour (Besan) - 1 tbsp Garam Masala powder - 1/4 tsp Kasoori Methi - 2 tbsp / Fresh Methi leaves- 1/2 cup Oil - 2 tbsp Lemon juice - 1 tsp Butter - 1 tbsp Green Coriander (chopped) - 1 tbsp Method : 1. Heat 2 cups of water 2. Remove Stems from spinach and nicely wash the spinach leaves 3. Chop the spinach leaves roughly 4. When water starts boiling remove from heat and add soya chunks, 1/2 tsp salt in it. 5. Cover it and keep it aside for 15-20 minutes 6. Put chopped spinach in a pan and add 1/2 cup water 7. Cook spinach covered on medium flame for 5 minutes 8. When spinach is cooked remove from flame and transfer in a bowl to let it cool. 9. Make a paste of tomato, ginger and green chilly after chopping them roughly 10. Heat oil in a pan 11. Add cumin seeds and