Prabha Ki Rasoi - Recipes in Hindi and English

Sprouted Moong Vegetable Khichdi Ingredients : Sprouted green gram - 1.5 cup Rice - 1 cup Desi ghee - 1 tbsp Cumin seeds - 1 tsp Cinnamon - 1 inch stick Turmeric powder - 1/2 tsp Black peppercorns - 1/2 tsp (crushed) Green chillies - 3-4 (slit) Carrots  - 1 cup (1 inch pieces) Cauliflower - 1 cup (cut into florets) Green peas - 1 cup Salt - 1 tsp or as per taste  Curd - 1 cup Method : 1. Wash and soak rice in enough water for 15-20 minutes 2. Heat ghee in a pan and add cumin seeds and let it splutter 3. Add cinnamon, turmeric powder, crushed peppercorns, green chillies and stir fry for a while 4. Add the carrots cauliflower, peas and stir well 5. Drain and add the soaked rice and salt, stir briefly 6. Add 2.5 cups of water  and bring the rice to rapid boil 7. Add the sprouted moong and reduce heat, cover and simmer for 15-20 minutes 8. Stir frequently and cook till the rice is completely cooked 9.  Beat curd to make it smooth 10. Add curd and m ix gently and keep cooking till the entir

Pav Bhaji Ingredients : Lauki (bottlegourd) - 2.5 cup (peeled and cut in pieces) Cabbage - 1/2 cup (chopped) Cauliflower - 1/2 cup (chopped) Carrot - 1/2 cup (chopped) Green peas - 1 cup Capsicum - 1/2 cup (chopped) Potato (medium size) - 4 (boiled) Onion - 1 cup (finely chopped) Garlic - 7-8 (optional) Ginger - 1 inch piece Pao Bhaji Masala - 3 tbsp Tomato paste - 1 cup Green coriander - 1 tbsp (finely chopped) Butter - 4 tbsp Oil - 1 tbsp Salt - 1.5 tsp or as per taste Paneer - 1 tbsp (grated) Pav - 8-10 Method : 1. Put bottle gourd, cabbage, cauliflower, carrot, green peas, capsicum in a cooker  2. Add 1 cup water and add 1 tsp salt and cook for 4-5 whistles 3. Let the vegetables cool little after the cooker pressure is released on its own  4. Make a paste of ginger, garlic and pao bhaji masala by adding liitle water 5. Mash the boiled vegetables 6. Mash the potatoes separately 7. Heat oil in a Kadahi and add 1 tbsp butter 8. Now add chopped onion and saute till turns light brown 9.

Kadahi Mushroom Matar Ingredients: Coriander Seeds - 2 tsp Cumin Seeds - 1.5 tsp Fennel seeds - 1/2 tsp Black peppercorns - 1/2 tsp Dry Red Chillies - 4 Oil - 2 tbsp Onion (finely chopped) - 1 cup Ginger garlic paste - 1 tbsp Tomatoes (finely chopped) - 3 Salt - 1 tsp or as per taste Red Chilli powder - 1/2 tsp Turmeric powder - 1/2 tsp Coriander powder - 1 tbsp Garam masala powder - 1 tsp Green Chilli (finely chopped) - 1 tsp Cashewnut paste - 2 tbsp (optional) Mushroom (Cut into quarters) - 15 Green peas - 1.5 cup Fresh Cream - 3 tbsp (optional) Coriander leaves (finely chopped) - 1 tbsp Method: 1. Dry roast 1 tsp coriander seeds, 1/2 tsp cumin seeds, fennel seeds, black pepper,  2 red chillies until fragrant 2. Now coarsely grind these roasted masalas 3. Keep the kadahi masala aside covered 4. Heat Oil in a Kadahi 5. Add 1 tsp coriander seeds, 1 tsp cumin seeds , 2 red chillies and saute for 1 minute 6. Add onions and saute till onions turn brown 7. Add

Besan Aur Dahi Wali Kacche Kele Ki Sabzi Ingredients: Raw Banana - 500 gm Besan (Gram Flour) - 1 cup Hing (Asafoetida) - 1/4 tsp Cumin seeds - 1 tsp Turmeric Powder - 1/2 tsp Red Chilli powder - 1/2 tsp Coriander powder - 1 tsp Curd - 2 cups Salt - 1 tsp or as per taste Oil - 3 tbsp Green Chiili (slit lengthwise) - 1 Green Coriander (finely chopped) - 1 tbsp Method: 1. P eel the raw bananas and cut them into round shape or any desired shape that you like in water so that they don't blacken. 2.  Pressure cook the raw banana with water and 1/2 tsp salt for about 1 whistle 3. Take out the banana pieces from water and keep aside 4.  Add besan, 1/2 tsp salt, turmeric powder and 1/2 cup water in a bowl and mix it properly.  5.  Now take the banana slices, add it in the besan mixture and coat them well.   6.  Heat a flat skillet with 2 tbsp oil and add the banana coated besan mixture and fry them till they are brown and crisp. 7.  Take them out and drain it ove