Prabha Ki Rasoi - Recipes in Hindi and English

Wheat Flour Baked Methi Masala Mathri Ingredients : Wheat Flour - 1.5 cup Kasoori Methi - 2 tbsp Black pepper powder - 1/2 tsp Salt - 3/4 tsp or as per taste Ajwain (Carom seeds) - 1 tsp Kalonji (Onion seeds) - 1 tsp Oil - 1/4 cup Method : 1. Take wheat flour in a big bowl 2. Add kasoori methi in it 3. Add black pepper powder, salt, ajwain (crushed lightly), kalonji and mix well 4. Now add oil and mix nicely to get crumbly texture  5. Adding little little chilled water (about 2 tbsp), make a tight dough 6. Keep the dough covered with damp cloth for 15 minutes 7. Knead the dough again and divide it into four parts 8. Take one part and roll out a chapati (circle) not very thick 9. Now cut chapati into desired shape like square, round, or any other shape of your choice 10.  Arrange the mathri on a greased tray or baking sheet lines on tray and prick them evenly with a fork, to prevent them from puffing while in the oven. 11. Preheat the oven at 180 centigrade 12. Bake the mathris...

Shahi Turai (Ridge gourd) Sabzi Ingredients : Ridge gourd - 1 kg Garlic - 4 cloves Ginger - 1" inch piece Peanuts - 1 tbsp Sesame seeds - 1 tbsp Cashew - 1 tbsp Black peppercorns - 1/2 tsp Whole dry red chillies - 2 Tamarind - 1 tbsp Salt - 1 tsp or as per taste  Turmeric powder - 1 tsp Kasoori methi - 1.5 tbsp Mustard Oil - 3 tbsp Cumin seeds - 1/2 tsp Onion (finely chopped) - 1 (big size) Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Sugar - 1/2 tsp Lemon Juice - 1 tbsp Method : 1. Soak dry red chillies and tamarind in 1/2 cup warm water for 15 minutes 2. Remove both ends of the ridge gourds and peel them 3. Cut them into 2 - 3 inch big pieces 4. Rub the tamarinds and remove the seeds and strands of the tamarind 5. In a mixer jar add garlic cloves, ginger, peanut, sesame seeds, cashew, black peppercorns 6. Add red chillies and tamarind with water in this jar 7. Now grind these ingredients to get a smooth paste. If required add 1 or 2 tbsp of water 8. Add this paste o...

Curry Leaves Chutney Ingredients : Curry leaves - 14-15 sprigs Urad dal (husked black gram) - 1 tsp Mustard seeds - 1 tsp Cumin seeds - ½ tsp Ginger (chopped) - ½ inch Green chilies (chopped) - 2 Coconut (dessicated) - ½ cup Roasted chana (roasted bengal gram) - 1 tbsp Asafoetida (hing) - 1 pinch Oil - 2 tbsp Lemon juice - 1 tbsp Salt - 1/2 tsp or as required Method : 1. Wash the curry leaves sprigs and remove the leaves from the sprigs 2. Dry the curry leaves with a clean kitchen towel. 3. Heat oil in a frying pan. Then add mustard seeds and urad dal. 4. Allow the mustard seeds to crackle and the urad dal to get a reddish brown. 5. Add the cumin seeds. Then add the ginger, green chilies. Mix very well. 6. Then add curry leaves. Stir and fry the leaves with continuous stirrings till they become slightly crisp. 7. Let this mixture cool down. 8. Then in a chutney grinder, add the curry leaves mixture with some salt and water. 9. Also add the dessicated coconut and roasted chana dal. 10. ...

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 sci...