Prabha Ki Rasoi - Recipes in Hindi and English

Instant Green Chilli Pickle Ingredients : Green Chillies - 100 gm Cumin seeds - 1 tsp Fenugreek seeds - 1.5 tsp Fennel powder - 3 tsp Mustard seeds - 3 tsp Mustard oil - 4 tbsp Vinegar - 4 tsp Hing - 1/4 tsp Salt - 1.5 tsp Turmeric powder - 1 tsp Method : 1. Wash and pat dry the green chillies nicely 2. Remove the stalk of all the chillies 3. Chop the chillies in small chunks or bite size pieces using a scissor  4. Dry roast cumin seeds, fenugreek seeds, mustard seeds on medium flame. Roast only to remove the moisture for about 1/2 a minute  5. Let them cool little and then grind them coarsely 6. Take the chopped green chillies in a mixing bowl 7. Add mustard oil, vinegar, ground spices, fennel powder, salt, turmeric powder, hing to it 8. Mix it very nicely 9. Pickle is now ready and can be consumed immediately 10. When served after 2-3 days, it tastes super delicious 11. Store it in any container and relish eating for up to 2-3 months. Tips to Remember : Cut chillies with scisoor pref

Soya Vegetable Upma Ingredients : Soya granules - 1/2 cup Sooji / Rava - 1/2 cup Carrots (chopped) - 1 cup Green peas - 1/2 cup Onion (chopped) - 1 (medium size) Tomato (chopped) - 1 (medium size) Green chillies (chopped) - 2 Ginger (grated) - 1 tbsp Coriander leaves (chopped) - 1 tbsp Coconut (grated) - 1 tbsp Chana dal - 1/2 tsp Urad dal - 1/2 tsp Lemon Juice - 2 tsp Mustard seeds - 1/2 tsp Curry leaves - 3-4 sprigs Hing (Asafoetida) - 1/4 tsp Salt - 1 tsp or as per taste Ghee - 3 tbsp Method : 1. Soak soya granules in lukewarm salted water for about 10-15 minutes 2. Strain and sqeeze out water from the soaked soya granules 3. Roast sooji with 1 tbsp ghee till turns golden brown 4. Heat 2 tbsp ghee in a pan and add chana dal, urad dal, hing, mustard seeds, curry leaves and saute till dal becomes brown 5. Add onion, green chillies, ginger and fry for 3-4 minutes 6. Add tomato, carrot, green peas and cook for 4-5 minutes 7. Add 2 cup water and salt to taste 8. Bring it to a boil 9. Add

Pickled Vinegar Onions Ingredients: Small onions (peeled) - 250 gms Green Chillies - 4 (stalk removed) Vinegar - 1.5 cup Sugar - 1 tbsp Cinnamon - 1" stick Big Cardamom - 1 Small Cardamom - 5 Cloves - 5 Beetroot (diced) - 1 (medium size) Salt - 1 tbsp Method: 1. Boil 1/2 cup water 2. Remove it from fire and add beetroot, sugar, cinnamon, big cardamom, small cardamom, cloves and mix well 3. Cover it for 5 minutes 4. Add onions and green chillies in a glass jar 5. Add vinegar in it 6. Now add beetroot spiced water and salt 7. Give it a mix and close the lid 8. Leave it for 24 hours 9.  Enjoy Sirka Pyaaz with any meal. Tips to Remember Use small red onions and avoid white or green onions as it may not yield the same result as red ones.   If small onions or shallots are not available, you can cut medium sized onions to four parts and use them  You can store Vinegar Pickled Onions for a week and if you want to store longer you can keep it in refrigerator for 2 mon

Lotus Stem Kofta Ingredients (Koftas): Kamal Kakdi (Lotus Stem) - 250 gm Besan (Gram Flour) - 1 cup Green Chilli (chopped) - 1 Cumin Seeds - 1/2 tsp Red Chilli Powder - 1/4 tsp Garam Masala Powder - 1/4 tsp Coriander Powder - 1/4 tsp Salt - 1/2 tsp Hing (Asafoetida) - 1/4 tsp Oil for deep frying Ingredients (Gravy): Tomato  - 3 Onion - 1 Oil - 4 tbsp Turmeric Powder - 1/2 tsp Red Chilli Powder - 1/2 tsp Hing (Asafoetida) - 1/4 tsp Salt - 1/2 tsp Garam Masala Powder - 1/4 tsp Green Coriander (chopped) Milk / Cream - 2 tbsp Method (Koftas) : 1. Wash, chop both ends and using a peeler gently remove outer skin of the lotus stem 2. Slice them thinly with a slicer 3. Soak these slices for 15 minutes in a bowl using hot water enough to soak the lotus stem 4. Rinse the slices in a colander in running water 5. Cook these slices with 1.5 cup of water in a cooker for 4-5 whistles on medium flame 6. When the pressure settles on its own remove the slices in a colander