Prabha Ki Rasoi - Recipes in Hindi and English

Aloo Bhujia Mini Samosa Ingredients: All Purpose Flour (Maida) - 3 cup Oil - 1/2 cup Salt - 2 tsp Aloo Bhujia - 1 cup Moong Dal Namkeen - 1 cup Fennel (Saunf) powder - 2 tsp Chat masala - 1 tsp Amchur Powder - 1 tsp Cashewnuts (Chopped finely) - 2 tbsp Raisins (Chopped) - 2 tsp Red Chilli powder - 1 tsp Sugar - 1 tsp Oil for frying Method: 1. Add 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 water at a time 4. Wrap the dough in a clean dry cloth for 15 minutes 5. Grind aloo bhujia, moong dal namkeen, fennel powder, amchur powder, red chilli powder, chat masala and sugar 6. Keep this filling in a bowl 7. Add chopped cashew and raisins in this filling and mix 8. In 1/4 cup water add 1/2 tsp Refined Flour to form a liquid mix 9. Take small portions of the dough and press them with both hands to form smooth balls 10. Cover the dough balls with a cloth.  Roll out a ball, to a round shape 11. Cut

Mixed Dal Appe Ingredients : White Urad Dal - 1 cup Yellow Moong Dal - 1/2 cup Arhar / Toor Dal - 1/2 cup Chana Dal - 1/2 cup Salt - 1 tsp or as per taste Eno Fruit Salt - 2 tsp Onion (finely chopped) - 1/2 cup Coriander leaves (finely chopped) - 2 tbsp Ginger (grated) - 2 tsp Oil - 1.5 tbsp Mustard seeds - 1.5 tsp Green Chillies (finely chopped) - 2-3 Curry leaves - 10-12 Method : 1. Wash all dals together till water runs clear 2. Soak the dals in enough water overnight 3. Grind the dals with very little water till smooth 4. Heat 1 tbsp oil in a pan 5. Add mustard seeds and cook till seeds crackle 6. Add chopped green chillies, ginger and curry leaves and stir 7. Add chopped onions and fry till they shrink a bit 8. Add the tempering to the dal batter and mix 9. Add salt and water as needed to make batter of dropping consistency 10. Add coriander leaves and mix well 11. Add 1 tsp Eno just before making appe in half of the batter and mix well 12. Heat the appe pan and add a few drops of

Meethi (Sweet) Mathri | Karvachauth Mathi Ingredients: Maida (All purpose flour) - 1/2 cup Sooji (Semolina) - 1 tbsp Salt - a pinch Ghee - 1 tbsp Oil for frying Sugar - 3 tbsp Green Cardamom powder - 1/2 tsp Method: 1. Mix maida, sooji and salt together 2. Add ghee to above and rub between your fingers till the dough turns like breadcrumbs 3. Add warm water (1/4 cup) little by little and knead a dough for 3-4 minutes 4. Cover with a cotton cloth and let it rest for 30 minutes 5. After 30 minutes divide the dough into 8 equal parts and make balls 6. Press the balls between your palms to give peda like shape 7. Now roll each peda in about 1/4 inch thick and 2-3 inch diameter 8. Poke the rolled up mathris with fork or knife so that it doesn't fluff up while frying 9. Heat Oil in a Kadahi for frying mathris  10. When it is medium hot fry the mathris 2-3 minutes on each side till golden brown 11. Keep aside for cooling 12. In a heavy bottom pan boil 1/2 cup water

Rice Kheer Ingredients : Basmati rice - ¼ cup Whole milk – 1 litre  Sugar - 6 tablespoons or add as required Cardamom powder - ½ teaspoon Saffron strands - 14 to 16 Almonds - 12  Cashews (chopped) - 1 tablespoon Unsalted pistachios (chopped) - 1 tablespoon Golden raisins - 1 tablespoon Chironji - 1 teaspoon Method : 1. Rinse ¼ cup basmati rice a couple of times till the water runs clear of the starch. 2. Then soak the rice in enough water for 15 to 20 mins. 3. In a small bowl take 1 cup boiling water and then add 12 almonds to it. Cover and keep aside for 30 minutes.  4. Then peel and slice almonds.  5. Take whole or full fat milk in a heavy wide pan or saucepan or kadai. 6. Keep the pan on medium-low heat. Stir at intervals so that the milk does not stick at the bottom of the pan. 7. Let the milk come to a boil. 8. Take 1 tablespoon milk from the pan in a small bowl. Let the milk become warm.  9. Then add a few saffron strands in the milk in the bowl. Keep aside. 10. After the milk in

Arbi Ke Patod (Patra) Ingredients : Arbi Leaves - 250 gm Besan - 1 cup Green Chilli - 4 (roughly chopped) Ginger - 1 inch piece (roughly chopped) Amchur powder - 1 tsp Red Chilli powder - 1/2 tsp Turmeric powder - 1/2 tsp Coriander powder - 1 tbsp Salt - 1 tsp or as per taste Garam masala - 1/4 tsp Hing - 1/2 tsp  Cumin seeds - 1/4 tsp  Oil - 2 tbsp Method : 1. Wash the arbi leaves very nicely in clean water 2. Apply oil on your palms and then remove the thick stems of the big leaves. Small leaves have tender stems and can be left as it is. 3. Roll 2-3 leaves and holding them together chop them finely 4. Similarly chop all the arbi leaves 5. In a small mixer jar take ginger and green chilli and grind them to a smooth paste 6. Take a big bowl and add chopped arbi leaves, ginger chilli paste, amchur powder, red chilli powder, turmeric powder, coriander powder, salt, garam masala, 1/4 tsp hing 7. Mix every thing nicely 8. Now add besan  little by little and keep mixing it 9. Add water li

  Falahari Lauki Kuttu Pakora Ingredients : Lauki / Doodhi (Bottle gourd) - 500 gm Kuttu Atta (Buckwheat) / Singhara Atta (Water chestnut) - 5 tbsp Rock Salt (Sendha Namak) - 1 tsp Black Pepper (crushed) - 1/2 tsp Green Chilly (chopped) - 1 tsp Peanut Oil for frying Method (Koftas) : 1.  Wash and peel the lauki / bottle gourd 2. Grate the lauki in a big bowl from the thinner side of the grater 3. Add 1/2 tsp rock salt, 1/2 tsp crushed black pepper, chopped green chilly 4. For binding add 5 tbsp Kuttu / Singhara atta  5. Now mix all these ingredients nicely to make a thick batter 6.  Heat Oil for frying 7. Take a spoonful of batter and try to give a round shape 8. Put it in the oil from the side of the pan  9. Similarly make some more pakoras and drop in the oil 10.  Deep fry the pakoras on medium heat till golden brown 11.  Take them out on a plate lined with kitchen paper  12. Similarly make pakoras of the remaining batter.   Serve Falahari Lauki Kuttu Pakora with curd or tea फलाहारी

Falahari Makhana Cutlet Ingredients : Makhana (Lotus seeds) - 2 cups Potato (boiled) - 4 (medium size) Green chilli (finely chopped) - 2 Coriander leaves (finely chopped) - 2 tbsp Roasted Cumin powder - 1 tsp Rock Salt (sendha namak) - 1 tsp Black Pepper powder - 1 tsp Cashew nuts - 10 (chopped into big pieces) Raisins -10 (cut into half) Buckwheat flour (Kuttu Aata) - 2 tbsp Peanut Oil -1/2 cup Method : 1. Soak Makahana in 2 cup water for 2 hours. 2. Strain the soaked makhanas in a strainer 3. In a mixing bowl mash or grate the boiled potato. 4. Add soaked makhana, green chilli, green coriander, rock salt, cumin powder and black pepper powder 5. Mix it well with your hands while mashing the makhanas 6. Add buckwheat flour and mix it well. 7. Take lemon size portions from the mixture and make round balls of them 8. Take one round ball, flat it between your palm and make space in center 9. Place 1 piece cashew and 1 piece raisin in it.  10. Gather from all sides,

Falahari Aloo Lachha Namkeen Ingredients: Potato - 4 Peanuts - 1 cup Almonds - 2 tbsp Cashew nuts - 2 tbsp Rock salt (sendha Namak ) - 1/2 tsp Black Pepper powder - 1/2 tsp Method: 1. Peel the potatoes 2. Take cold water in large bowl 3. In that bowl grate potatoes from the thick side of the grater 4. Make grated strips of all the potatoes and leave them in cold water for 10 minutes 5. Wash the grated potatoes nicely in the water and then take them out in a sieve 6. Again wash the grated potatoes in water and take them out in a sieve 7. On a clean cloth spread the grated potatoes 8. With a clean towel dry the grated potatoes so that the moisture is reduced 9. To fry the potatoes heat Oil in a pan 10. When the oil is medium hot add little potato flakes and fry them 11. When the froth gets reduced in the oil, then stir the potato flakes 12. Fry the potato flakes  till they become crispy 13. Take out the fried potato flakes in a plate lined with kitchen paper so that e

Falahari Apple Burfi  Ingredients : Apples - 3 (medium size) Sugar - 1 cup Cashew nuts - 1/2 cup Almond flakes - 3 tbsp Dessicated coconut - 100 gm Cardamom powder - 1 tsp Desi Ghee - 3 tsp Method : 1. Grind the cashews to a coarse powder 2. Wash the apples and peel them nicely 3. Grate the apples with the thinner side of the grater 4. Keep rotating the apple while grating and discard the middle portion of seeds 5. Heat ghee in a pan 6. Add the apple pulp in the pan and cook on medium flame by stirring continuously 7. Cook till a nice fragrance starts coming and the apples are nicely mashed 8. Add sugar and mix nicely 9. Keep cooking till the sugar melts 10. Now add the cashew powder and mix nicely 11. Add dessicated coconut and mix  12. Keep cooking by stirring on low medium flame till the mixture reaches the consistency of getting solidified 13. Add cardamom powder and 2 tbsp almond flakes and combine well 14. Apply ghee on a tray or plate to grease it 15. Transfer the burfi mixture