Prabha Ki Rasoi - Recipes in Hindi and English

Dry Green Peas Curry Ingredients : Dry Green Peas - 1.5 cup Ginger (grated) - 1 tbsp Bay leaf - 2 Cinnamon Stick - 1 (1 inch) Whole dry red chilli - 2 (broken into 2 parts) Cloves - 4 Green Cardamom - 2 Cumin seeds - 1/2 tsp Coriander powder - 2 tsp Kashmiri red chilli powder - 1 tsp Garam masala powder - 1/2 tsp Amchur powder - 2 tsp Hing (Asafoetida) - 1/4 tsp Salt - 1 tsp or as per taste Mustard Oil - 3 tbsp Green coriander (finely chopped) - 1 tbsp Method : 1. Wash and soak dry green peas in sufficient water for 6-8 hours or overnight 2. Transfer the peas with the soaked water in a cooker 3. If required add little more water in it 4. Close the lid of the cooker and cook on high flame for 4-5 whistles 5. Let the pressure of cooker release on its own 6. Heat mustard oil in a pan or kadahi 7. When oil is nicely hot lower the flame and add bay leaf, cinnamon stick, cardamom, cloves 8. Now add whole red chillies, cumin seeds, hing and cook for few seconds 9. Add coriander powder, kashmi

Besan Chila with Vegetables Ingredients : Besan (Gram flour) - 1 cup Rice flour - 2 tbsp Salt - 1 tsp or as per taste Ajwain (Carom seeds) - 1/2 tsp Red Chilli powder - 1/2 tsp Turmeric powder - 1/4 tsp Hing (Asafoetida) - 1/4 tsp Onion (Finely chopped) - 1/4 cup Ginger (grated) - 1 tsp Green Chilli (finely chopped) - 1/2 tsp Tomato (deseeded and finely chopped) - 1/4 cup Carrot (grated) - 1/4 cup Capsicum (finely chopped) - 1/4 cup Green Coriander (finely chopped) - 1 tbsp Oil - 3 tbsp for cooking the pancakes Method : 1. In a big deep bowl add gram flour and rice flour and mix well 2. Add 1 cup water little by little and mix to make a smooth batter without lumps 3. Set aside for 15 minutes 4. Add salt, ajwain, red chilli powder, turmeric powder, hing and mix well 5. Now add onion, ginger, green chillies, tomato, carrot, capsicum and mix well 6. If the batter appears too thick then add little water and mix to make it of pouring consistency 7. Add green coriand

Kala Chana Pulao Ingredients : Kala Chana (Black Chickpeas) - 3/4 cup Basmati Rice - 1.5 cup Green Chilli (Slit) - 2 Ginger (chopped) - 1 tsp Onion (sliced) - 1 cup Tomato (finely chopped) - 3/4 cup Red Chilli powder - 1/2 tsp Garam Masala powder - 1 tsp Salt - 1.5 tsp or as per taste  Desi Ghee - 2 tbsp Bay leaf (tej patta) - 1 Cinnamon stick - 1 (1" piece) Black Cardamom - 3 Cloves - 6 Cumin Seeds - 1 tsp Curd - 3/4 cup Sugar - 1 pinch Fried Onion for garnishing (optional) Mint leaves for garnishing (optional) Method : 1. Wash and soak the kala chana overnight 2. Pressure cook kala chana with 3 cups of water and 1/2 tsp salt.  3.  Pressure cook on high flame until the first whistle, lower the heat and then cook for 10 minutes. Turn off the heat and allow to cool. 4. Once the pressure is fully released, strain the water from the chickpeas and reserve this water to be used to cook the rice 5. Wash and soak the basmati rice in enough water for 20 minutes 6. Heat ghee in a pressure

Nariyal Paag Ingredients : Desiccated Coconut - 200 gm Sugar - 200 gm Method : 1. Heat a kadahi and dry roast the coconut powder for 2-3 minutes 2. Take it out in a plate and let it cool 3. Take 1- cup water in the kadahi and let it boil 4. Add sugar and let it cook 5. Prepare sugar syrup of one thread consistency (To check- take a drop of syrup in a bowl and  touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently.   One-thread consistency is when a single thread is formed (and does not break) when your forefinger and your thumb are pulled apart gently.  )  6. Immediately add the roasted coconut powder and mix nicely 7. Now transfer these contents on a plate greased with ghee 8. Pat the mixture with a spatula or lower side of a bowl and make it smooth 9. Make marks of burfi with the help of a knife of your desired shape and size 10. Let it cool. Now take it out and keep it in an air tight container  11. You can enjoy this delicio

Instant Rava Appe Ingredients : Rava / Sooji (Semolina) - 1 cup Curd - 3/4 cup Salt - 3/4 tsp or as per tatste Oil - 2 tbsp Ginger(grated) - 1 inch Green Chilli (finely chopped) - 1 Onion (finely chopped) - 1/2 cup Carrot (grated) - 2 tbsp Peas - 2 tbsp Curry leaves (chopped) - 5-6 (optional) Coriander leaves (finely chopped) - 2 tbsp Baking Soda - a pinch Method : 1. In a large mixing bowl, combine rava, curd and 1/2 tsp salt 2. Mix well to form a paste without forming any lumps 3. Add 1/2 cup water or as required to form a thick batter 4. Keep aside 5. In a pan heat 2 tsp oil and saute ginger, chilli and onion 6. Saute till onions shrink slightly 7. Add carrot, peas  and mix well 8. Add 1/4 tsp salt and mix 9. Cover and saute on low heat till peas become soft 10. Transfer the roasted onions mixture into prepared rava batter 11. Add 5-6 curry leaves, coriander leaves and combine well 12. Add little water to make the batter of dropping consistency 13. Rest for 20 minutes  14. Add a pin