Prabha Ki Rasoi - Recipes in Hindi and English

Chocolate Ice Cream with Milk Powder Ingredients : Milk - 2 cups Drinking Chocolate - 4 tbsp Sugar - 3/4 cup Cornflour - 2 tbsp Milk powder - 2 tbsp Method : 1.  In a small mixing bowl take milk powder, then add cornflour and mix well with a spoon. 2. Add 1/4 cup milk and whisk it well so that there are no lumps. 3. Keep it aside 4. In a sauce pan, bring remaining milk to boil 5. Now add sugar and mix well until sugar completely dissolves 6. Now add milk powder mixture and keep cooking until it becomes slightly thick and coats the laddle 7. Switch off the flame and set aside to cool. 8. Once completely cool, blend it with drinking chocolate in a blender 9. Transfer to a freezer proof box and freeze for at least 4 hours. 10. Then beat it and freeze it. Repeat this process for 2 more times. 11. Finally transfer to the box and freeze it for 8 hours. 12. Scoop and serve immediately. चॉकलेट  आइसक्रीम (मिल्क पाउडर वाली) सामग्री : दूध - २ कप  ड्रिंकिंग चॉकलेट

Chhole Pulao Ingredients : White Chickpeas - 3/4 cup Basmati rice - 1 cup Onion (sliced) - 1 (large) Tomato (chopped) - 1 (medium) Ginger (chopped) - 1 tbsp Green chilli (chopped) - 2 Mint leaves (chopped) - 1 tsp Coriander leaves (chopped) - 3 tbsp Red Chilli powder - 1/4 tsp Garam masala powder - 1/4 tsp Turmeric powder - 1/4 tsp Lemon juice - 1 tsp Curd - 1 tbsp Ghee / Oil - 2 tbsp Salt - 1.5 tsp or as per taste Coriander leaves (finely chopped) - 1 tbsp (for garnishing) Caraway seeds (Shahi jeera) - 1/2 tsp Black Cardamom -1 Green Cardamom - 2 Mace - 2 single thin strands Bay leaf - 1 Cloves - 3 Cinnamon Stick - 1 inch Method : 1. Rinse and soak white chickpeas (chhole) overnight or for 8 hours. 2. Drain them and transfer them in a pressure cooker. Add 3 cups water and 1/2 tsp salt 3. Pressure cook them on high flame till 1 whistle and then cook on low flame for 20 minutes 4. When the pressure settles down on its own, drain the cooked chickpeas

Mango Ice Cream with Milk Powder Ingredients : Milk - 2 cups Mangoes - 2 (for 3/4 cup puree) Sugar - 1/2 cup Cornflour - 2 tbsp Milk powder - 2 tbsp Method : 1. Peel the skin from mangoes, then chop it roughly. 2. Transfer chopped mangoes to a mixer jar and blend it to a smooth puree 3. In a small mixing bowl take milk powder, then add cornflour and mix well with a spoon. 4. Add 1/4 cup milk and whisk it well so that there are no lumps. 5. Keep it aside 6. In a sauce pan, bring remaining milk to boil 7. Now add sugar and mix well until sugar completely dissolves 8. Now add milk powder mixture and keep cooking until it becomes slightly thick and coats the laddle 9. Switch off the flame and set aside to cool. 10. Once completely cool, add mango puree to it and mix well 11. Transfer to a freezer proof box and freeze for at least 4 hours. 12. Then beat it again and freeze it. Repeat this process for 2 more times. 13. Finally transfer to the box and freeze it for

Oats and Vegetable Pancake Ingredients : Oats - 1 cup Sooji (Semolina) - 1/2 cup Curd - 1 cup Lemon Juice - 1 tsp Salt - 1 tsp or as per taste Green Chillies (finely chopped) - 1 tsp Cumin Seeds - 1/2 tsp Ginger (grated) - 1 tbsp Onion (finely chopped) - 1/2 cup Capsicum (finely chopped) - 1/2 cup Carrot (grated) - 1/2 cup Tomato (finely chopped) - 1/2 cup Coriander leaves (finely chopped) - 2 tbsp Fruit Salt / Eno - 1 tsp Oil - 2 tbsp Method : 1. Make a fine powder of Oats in a grinder 2. In a large bowl add powdered oats, semolina, curd, lemon juice and give it a good stir 3. Add about 1 cup water and mix  4. Set it aside for 15-20 minutes 5. Now add salt, green chilies, cumin seeds, ginger, onions, capsicum, carrots, tomato, coriander leaves and mix nicely 6. Make sure the consistency is like Dosa and if required add little water 7. Add Eno and mix well and it will become frothy 8. Heat a Tawa or Griddle and brush it with liitle oil 9. Lower the fla