Prabha Ki Rasoi - Recipes in Hindi and English

Mini Dry Potato Samosa  Ingredients : Maida - 2 cup Dried Aloo Chips - 100 gm Roasted Cumin powder - 1 tsp Dry Ginger powder - 1/2 tsp Salt - 1.5 tsp Coriander powder - 1 tsp Red  Chilli powder - 1 tsp Amchur powder - 1/2 tsp Garam masala powder - 1/4 tsp Refined Oil - 3 tbsp Oil for frying chips and samosa Method: 1. Add 3/4 tsp Salt to Refined Flour and mix well 2. Add Oil and mix and rub nicely in the Refined Flour 3. Make a tight dough by adding little lukewarm water at a time 4. Wrap the dough in a clean dry cloth for 15 minutes 5. Heat Oil in a Kadahi 6. Fry the potato chips when the oil is nicely hot 7. Break the chips into small pieces 8. Grind these chips pieces in mixer. 9. Put grounded chips in a bowl 10. Add cumin powder, ginger powder, 3/4 tsp salt, coriander powder, red chilli powder, amchur powder, garam masala powder in grounded chips and mix well 11.  In 1/4 cup water add 1/2 tsp Refined Flour to form a liquid mix 12. Make small portions of the dough (about

Sun Dried Potato Chips (Falahari) Ingredients : Potato - 2 kg  Rock Salt (Sendha namak) - 1.5 tsp Method : 1. Wash the potatoes nicely 2. Peel the potatoes and keep them immersed in clean drinking water to avoid discoloration 3. Using the slicer slice the potatoes to medium thin slices in such a way that slices fall directly into clean water in a wide tray filled with water 4. After slicing the chips, boil enough water in a vessel with salt 5. When the water comes to rolling boil switch off the flame 6. Add all the sliced potato chips in this boiling water 7. Let all the chips in boiling water for 3-5 minutes 8. Afetr 5 minutes drain the potato chips using a strainer 9. Arrange all the chips on a cotton cloth placed on a clean floor or folding bed 10. Sun dry these potato chips till they are dry and moisture fry (About 2-3 days) 11. When they are completely dry store them in air tight container 12. Whenever you feel to snack on chips, heat oil in a pan and deep fry them 13. Drain on a

Lemon Pickle with Oil Ingredients : Lemon - 2.5 kg Salt - 2 cup or as per taste Yellow Mustard seeds - 1.5 cup (200 gm) Hing - 1 tsp Methi seeds (fenugreek seeds)  - 1/2 tsp Kalonji - 2 tsp Turmeric powder - 1 tsp Cumin seeds - 3 tsp Red Chilli powder - 4 tsp Mustard Oil - 1/2 litre Method : 1. Wash and dry the lemons using a clean kitchen cloth 2. Take 1 or 2 big Ceramic or glass container and transfer lemons in it (leave 5 lemons aside) 3. Add 1.5 cup salt in it and mix in it 4. Keep it covered for 3-4 days in it but make sure to toss it once daily so that the salt is mixed nicely in all lemons  5. When the lemons have become soft , take out the lemons from the container 6. Using a kitchen cloth dry the container and keep it under fan to dry it completely 7. Heat a pan and add yellow mustard seeds. Dry roast them till the crackling sound starts coming 8. Take it out in a plate and let it cool 9. In the same pan dry roast methi seeds till its colour changes slightly 10. Remove from pa

Shahi Matar Pulao Ingredients : Desi Ghee - 5 tbsp Cashew nuts - 2 tbsp Raisins - 2 tbsp Almonds - 2 tbsp Bay leaf - 2 Cloves - 6 Big Cardamom - 2 Green Cardamom - 4 Black Pepper - 8-10 Cumin Seeds - 1/2 tsp Onion (Thinly sliced) - 1 cup Ginger garlic paste - 1/2 tbsp Ginger (finely chopped) - 1 tbsp Green Chillies (finely chopped) - 1tsp Green Chillies (slit lengthwise) - 2 Coriander powder - 1 tsp Red Chilli powder - 1/2 tsp Basmati Rice - 2 cup Green Peas - 4 cup Milk - 1/2 cup Saffron strands - 10-12 Salt - 2 tsp Green Coriander (finely chopped) - 1/2 cup Method : 1. Wash and soak rice in water for 30 minutes 2. Heat 1 tbsp ghee in a pan and add almonds, cashews and raisins 3. Roast them till raisins are swollen 4. Take them out in a bowl and keep them aside  5. Drain the water from rice and add 4 cups of fresh water and place on stove on medium heat 6. Add 1 tsp salt and bring to boil 7. Once the water is boiling, lower flame and let the rice cook in open pot for 10-12 minutes 8.

Palak Pakoda Kadhi (Non-Fried) Ingredients : Besan (Gram flour) - 1.5 cup Spinach (finely chopped) - 2 cup Red chilli powder - 1 tsp Turmeric powder - 1 tsp Coriander powder - 1 tsp Garam Masala powder - 1/2 tsp Green Chiili (finely chopped ) - 1 Eno fruit salt - 1/2 tsp Oil as required for brushing the pan Curd - 1.5 cup Fenugreek seeds - 1/2 tsp Cumin seeds - 1/2 tsp Hing (Asafoetida) - 1/4 tsp Desi ghee - 1 tbsp Mustard seeds - 1/2 tsp Curry leaves - 1 sprig Whole dry red chilly - 1  Coriander leaves (finely chopped) - 1 tbsp Salt - 1.5 tsp or as per taste Method : 1. In a bowl add 1 cup besan, spinach, 1/2 tsp red chilli powder, 1/2 tsp turmeric powder, green chilli, 1/2 tsp salt, eno and mix nicely 2. Add very little water and make a thick batter 3. Heat the paniyaram / puddu pan on medium heat 4. Brush each of the cavities with little oil 5. Drop a spoon of pakora batter into the cavity 6. Cover the pan and steam cook the pakoras until the top has steamed 7. Flip them over to coo