Prabha Ki Rasoi - Recipes in Hindi and English

Lemon Sweet Pickle (with Jaggery) Ingredients : Lemon - 2 kg Salt - 200 gm Ginger (grated) - 100 gm Jaggery (Gud) - 1 kg Black pepper powder - 4 tsp Hing - 1/2 tsp Method: 1. Boil Water to soak lemons. Soak lemons in this boiling water for a day. 2. Second day again soak lemons in freshly boiled water for a day. 3. Third day take out lemons from the water and wipe them dry them with a clean cloth 4. Now cut the lemons to four pieces each 5. Add Salt and Hing to the cut lemons and keep them in Sun for 3-4 days covered with muslin cloth 6. Keep the grated ginger in sun covered with muslin cloth to remove the excess water from ginger 7.  If the lemons have become soft, add ginger, black pepper powder, jaggery and keep in Sun for 8 - 10 days 8. Make sure to mix it once daily for even preparation of achar 9.  Now fill the Pickle in a clean Glass Bottle and its ready to eat. 10. Enjoy the Sweet Jaggery Lemon Pickle with stuffed paratha, dal-chawal, mathri 11. This pickle can be kept for 1 ye

Badam Ka Halwa Ingredients : Almonds - 1.5 cups Desi Ghee - 1/2 cup + 2 tbsp Sooji (Semolina) - 3 tbsp Saffron - a large pinch Milk - 1 cup Sugar - 1.25 cups or as per taste Method: 1. Wash and soak the almonds overnight or for 5-6 hours 2. Peel the almonds 3. Dry the almonds using a kitchen cloth or kitchen paper 4. Make a coarse mixture of these almonds in a mixer (leave about 8 almonds aside for garnishing) 5. Heat 1/2 cup ghee in a pan 6. Add sooji and roast it till it becomes light golden and fragrant 7. Add the almond mixture and mix well 8. Roast till the mixture turns light golden and fragrant 9. Add 1 cup water and mix well 10. Add saffron and mix 11. Add milk, mix and cook till the mixture thickens 12. Add sugar, mix and cook till the sugar melts and the mixture thickens, stirring occasionally 13. Drizzle 2 tbsp ghee on the sides, mix and take the pan off the heat 14. Chop the almonds kept aside for garnishing 15. Transfer the badam ka halwa in a serving bowl 16. Serve hot ga

Ghutvan Gobhi Ingredients : Cauliflower / Gobhi - 500 gm Green peas / Matar - 1 cup Ghee - 2 tbsp Cumin seeds - 1/4 tsp Hing (Asafoetida) - a pinch Ginger ( Finely chopped) - 1 tbsp Green Chillies (finely chopped) - 1/2 tbsp Coriander powder - 2 tsp Salt - 1 tsp or as per taste Turmeric powder - 1/2 tsp Curd - 1/4 cup Garam Masala powder - 1/4 tsp Green coriander (finely chopped) - 1 tbsp Green Chillies (slit length wise) - 2 (for garnishing) Method : 1. Wash and chop the gobhi into very small pieces 2. In a pan heat ghee  3. Add cumin seeds and hing 4. When seeds splutter add ginger, chopped green chillies and saute till light brown 5. Add the gobhi, matar and saute over high heat till it looks glossy 6. Now lower the heat and add salt, turmeric powder and coriander powder 7. Mix nicely and sprinkle some water (about 1/2 cup) to prevent the gobhi from scroching 8. Cover and cook till the gobhi is soft  9. Keep stirring after 3-4 minutes for even cooking 10. Add the curd, garam masala

Meethe Chawal Ingredients : Basmati rice - 1/2 cup Desi ghee - 2 tbsp Cinnamon - 1/2 inch piece  Cloves - 2 Green cardamoms - 2 Sugar - 1/3 cup Saffron strands - 10-15 Green cardamom powder - 1/4 tsp Almonds (sliced)- 5 Cashew nuts (chopped) - 5 Raisins -5 Pistachios (chopped) - 4 Method : 1. Wash and soak rice in water for 20 minutes 2. Soak saffron in 1 tbsp warm water 3. Boil rice with 2 cups water in a pan over medium flame until almost cooked (90%) 4. Transfer it to a colander and drain water completely 5. Add ghee in a heavy based pan and heat it over low heat 6. Add cinnamon, cloves, green cardamom and saute for 30-40 seconds 7. Add sugar and 1/4 cup water. 8. Stir and cook for a minute 9. Add dissolved saffron mixture and cardamom powder 10. Stir and cook until sugar dissolves 11. After sugar dissolves, bring mixture to a boil on medium flame 12. When it starts boiling, add cooked rice 13. Mix gently until each grain is coated with sugar-saffron mixture and there are no lumps o

Makke Ka Dhokla Ingredients : Makke ka aata - 2 cup Fenugreek leaves (finely chopped) - 1 cup Green peas - 1 cup Curd - 1/2 cup Carom Seeds (Ajwain) - 1/2 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Hing (Asafoetida) - 1/4 tsp Dry Red Chillies - 2 Red Chilli powder - 1/2 tsp Coriander powder - 1 tsp Turmeric powder - 1/2 tsp Ginger paste - 1 tsp Green Chilli - 2-3 Salt - 1 tsp or as per taste Oil - 2 tbsp Baking Soda - 1/2 tsp Method : 1. Coarsely grind green peas with green chillies without using water 2. Take makke ka aata in big mixing bowl and add carom seeds, cumin seeds, hing, turmeric powder, red chilli powder, coriander powder and mix well 3. Add ginger paste, fenugreek leaves, ground peas, salt, curd, baking soda and 1 tbsp oil 4. Mix it very nicely 5. Using warm water little by little make a smooth dough of makka aata (about 1/2 cup water) 6. Leave the dough to rest for 3-4 minutes 7. Apply little oil on a flat colander that can be placed on a pot for s

Red Chilli Pickle Ingredients : Red Chillies (Thick) - 1 kg Yellow Mustard Seeds - 1 cup Fennel seeds - 1 cup Kalonji - 2 tbsp Fenugreek seeds - 1/2 cup Turmeric powder - 4 tbsp Salt - 3/4 cup or as per taste Amchoor powder - 4 tbsp Mustard Oil - 4 cups Method : 1. Wash the chillies thoroughly in water 2. Place the chillies on a clean cloth and thoroughly wipe each one of them 3. Spread them on a dry cotton cloth and keep them in sunlight for 2-4 hours or till the moisture in chillies gets dry up 4. Remove the crown of the chillies 5. Using scissors chop each chilly to around 1 cm slice  6. Keep the chopped chillies spread in sun light for 1-2 hours  7. Heat a pan on low flame and add fenugreek seeds, fennel seds, mustard seeds and kalonji 8. Roast the spices on low flame till they get roasted lightly and nice fragrance of all spices starts coming out 9. Remove from fire and let them cool a bit 10. Grind the spices coarsely 11. Add ground spices, salt and turmeric powder in a big ceram

Carrot Halwa with Condensed Milk Ingredients : Carrots - 1 kg Full cream milk - 1 litre Condensed milk - 1/2 tin (200 gm) Desi Ghee - 2 tbsp Cashew nuts (chopped) - 10-12 Raisins (chopped) - 8-10 Almonds - 10-12 Green Cardamom powder - 1 tsp Pistachios (chopped) - 7-8 Method : 1. Wash and peel the carrots 2. Grate the carrots 3. In a pan add milk and carrots and mix 4. Bring it to a boil 5. Cook on medium flame, stirring occassionally, until milk dries up 6. Soak almonds in hot water for 20 minutes 7. Peel the almonds and chop them  8. Add condensed milk to the carrots and continue cooking on medium flame stirring occassionally  9. Add chopped cashew nuts, almonds, raisins and mix well  10. Keep cooking until milk dries up 11. Add ghee and cook for 10 minutes on low flame 12. Add cardamom powder and mix nicely 13. Cook for 2-3 minutes more on high flame by stirring continuously 14. Delicious Carrot Halwa is ready 15. Garnish with pistachios and serve it hot गाजर हलवा कंडेंस्ड मिल्क के