Prabha Ki Rasoi - Recipes in Hindi and English

Bajra Methi Puri Ingredients : Bajra/ Pearl Millet flour - 1 cup Whole wheat flour - ½ cup Fresh fenugreek leaves (finely chopped) - ½ cup  Salt - 2 tsp or as per taste  Ajwain / carom seeds - 1 tsp  Ginger powder - 1 tsp  Coriander powder - 1 tsp  Red chilly powder - 1 tsp  Turmeric powder - 1 tsp  Oil for deep frying Method : 1. In a mixing bowl add bajra flour, whole wheat flour, salt, ajwain 2. Now add ginger powder, coriander powder, red chilli powder, turmeric powder.  3. Using your fingers mix everything together.  4. Add fenugreek leaves and mix with flour mixture. 5. Using warm water, knead the flour mixture into a tight dough. Be careful to add water little by little 6. Heat oil in a deep kadhai/wok  7. Take a small lime size portion from the dough and make a ball. 8. Use a plastic sheet or butter paper, apply little oil and place the dough ball and press it little.  9. Apply little oil on the dough ball and cover with another plastic sheet or butter paper 10.  Roll bajra dou

  Potato Pickle Ingredients: Small Potatoes - 500 gms Hing (Asafoetida) - 1/4 tsp Mustard Oil - 50 gm (1/4 cup) Yellow Mustard Seeds  - 1 tbsp (grounded) Turmeric Powder - 1/2 tsp Red Chilly Powder - 1/2 tsp Vinegar - 1/2 tbsp Salt - 1 tsp or as per taste  Method: 1. Boil potatoes for 2 whistles in cooker 2. Take them out in a colander and let them cool a bit 3. Peel the boiled potatoes 4. Cut each potato into two pieces 5. Dry the potato pieces 4-5 hours in the sun 6. When all the water has dried then put the potato pieces in a big bowl 7. Add yellow mustard, salt, red chilly powder, turmeric powder, oil and hing 8. Mix properly 9. Now mix vinegar 10. Cover the Bowl with a clean muslin cloth  11. Keep the pickle in sun for 3-4 days 12. Stir the pickle once every day with a clean and dry spoon 13. Potato pickle is ready.  Fill the pickle in a dry glass container 14. Enjoy the Potato pickle with everyday meal  Tips to Remember : In place of baby potatoes you can use normal size potatoes

Matar Kachori Ingredients : All purpose flour (Maida) - 1 cup Oil - 3 tbsp Salt - 1 tsp Green peas - 1 cup Red chillli powder - 1/4 tsp Coriander powder - 1/2 tsp Amchur powder - 1/2 tsp Green Chilli (finely chopped) - 1/2 tsp Ginger (Finely chopped) - 1/2 tsp Cumin seeds - 1/2 tsp Gram flour - 1 tbsp Oil for frying Method : 1.  Add 1/2 tsp salt to all purpose flour and mix well 2. Add 2 tbsp Oil and mix and rub nicely in the 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. Boil peas in a sauce pan 6. When nicely soft, strain them with a strainer 7. When little cool, mash them with a masher 8. Heat 1 tbsp oil in a pan 9. Add cumin seeds and let them change the colour 10. Now add ginger and green chillies and fry them for a while 11. Add gram flour and roast it till its rawness is over 12. Add mashed green peas, coriander powder, red chilli powder, 1/2 tsp salt 13. Add amchur powder and mix nicely 14. Fry the mixture t

Jaggery (Gud) Paratha Ingredients : Whole wheat flour - 2 cup Jaggery (Gud) - 2 cup (small pieces) White sesame seeds - 1 tsp Cashew nuts powder - 1 tbsp Almonds powder - 1 tbsp Pistachios powder - 1 tbsp Raisins (finely chopped) - 1 tbsp Desi Ghee to fry parathas Method : 1. Take flour in a bowl and adding water little by little knead a soft dough 2. In a separate bowl mix jaggery, sesame seeds, cashew powder, almond powder, pistachios powder and raisins 3. Divide the dough into 8-10 portions and make a ball of each portion 4. Take a ball and roll it into a thick circle 5. Place 2 tbsp jaggery mixture in the center of the circle and fold it from all sides to close it 6. Now with light hand roll this filled dough into a paratha 7. Heat Tawa or griddle on medium heat and brush with little ghee 8. Place the paratha on the tawa and using ghee saute it  9. Flip it and apply little more ghee and cook till it becomes golden brown from both sides 10. Prepare parathas in the same way from rest

Palak Matar Paneer Bhurji Ingredients : Spinach leaves (finely chopped) - 250 gm Green peas - 1/2 cup Full cream Milk - 2.5 cup Desi Ghee - 2 tsp Cumin seeds - 1 tsp Lemon - 1/2 Onions (finely chopped) - 2 (medium size) Green chillies (chopped) - 1 tbsp Salt - 1 tsp or as per taste Method : 1.  Heat milk in a deep pan. 2.  Squeeze one half lemon into the milk and stir to mix.  3.  Let the milk come to a boil and milk curdles nicely. Keep stirring in between 4. When the milk curdles, s train the milk to get the paneer.  5. Let the paneer remain in the strainer and set it aside.  6.  Heat desi ghee in a pan. 7.  Add cumin seeds and let them change colour. 8.   Add onions and green chillies to the pan and sauté till golden brown. 9. A dd 3 tbsp whey water. Mix well and cook for a minute.  10.  Add spinach, green peas and salt.  11.  Mix well. Turn the flame to low 12. Cover and cook for 3-4 minutes or till peas become soft 13.  Add paneer and mix well. 14. Cover and c ook for 3-4 minutes

Mangodi Kadhi Ingredients : Gram Flour (Besan) - 1/2 cup Moong Dal Mangodi - 1/2 cup Curd - 1.5 cup Oil - 1 tbsp Hing (Asafoetida) - 1/4 tsp Cumin seeds - 3/4 tsp  Fenugreek seeds - 1/2 tsp Green Chillies (finely chopped) -  2 Ginger (finely chopped) - 1 tsp Turmeric powder - 1/2 tsp Red Chilly powder - 1/2 tsp Salt - 1.5 tsp or as per taste Desi Ghee - 2 tbsp Method : 1. Heat 1 tbsp oil in a pan or kadahi 2. Put moong dal mangodi in it and fry till it turns light brown 3. Take out fried mangodi in a plate 4. Transfer curd in a blender 5. Add gram flour in it and blend it to get a homogeneneous mixture 6. Take this mixture in a large bowl and add 6 cups of water to it 7. Heat 1 tbsp ghee in a kadahi or pan 8. Add fenugreek seeds, 1/2 tsp cumin seeds and hing 9. After fenugreek and cumin seeds are roasted add turmeric powder, green chillies and ginger 10. Saute for a while 11. Add fried mangodis, 1/2 tsp salt and 1 cup water in these spices and cover  12. As soon as the water boils, low