Prabha Ki Rasoi - Recipes in Hindi and English

Malai Makhan Ingredients : Full cream milk - 500 ml Malai / Fresh Cream (Of full cream milk) - 250 gm Sugar - 4-5 tbsp Powdered Sugar - 1 tbsp Dry Fruits as per choice Saffron - 10-12 strands Green powdered powder - 1/2 tsp Method : 1. Keep milk (leave 2 tbsp aside) in freezer for 1/2 an hour to make it chilled  2. Heat the 2 tbsp milk and add saffron, green cardamom powder, 1 tbsp sugar in it 3. Mix it nicely and let it cool 4. Keep the saffron milk in refrigerator once it is cool 5. Keep the empty bowl in refrigerator, in which you want to take out Malai Makhan  6. In a big mixing bowl add cream and mix it to make it smooth 7. Now add chilled milk in it  8. Add remaining sugar and saffron milk 9. Using electronic beater slowly slowly beat the malai milk mixture 10. Keep whisking, and the butter or makhan will rise on the top in the form of froth 11. As we see a layer of froth formed, wait for 30 seconds 12. Take out the froth carefully in the cooled bowl with the help of a slotted sp

Bathua Aloo Kachori Ingredients : Whole wheat flour - 2 cups Bathua - 500 gram Potato (boiled and grated) - 1 cup Green chillies - 2 Ginger powder - 1 tbsp Salt - 1 tsp Red Chilli Powder - 1/4 tsp Coriander Powder - 1/4 tsp Carom Seeds - 1 tsp Hing (Asafoetida) - 1/4 tsp Desi Ghee - 1 tbsp Oil for frying Method : 1.  Cl ean bathua by plucking leaves and removing sticks and grass 2. Wash it with clean water 2 times 3. Add 1 cup water in bathua, cover and boil till bathua becomes tender 4.  Remove bathua from pan and strain away the excess water and keep the water as well 5. Press with your hands and remove the water nicely from bathua  6. Coarsely grind bathua and green chillies 7. Grate the boiled potatoes 8. Take wholewheat flour in a big plate and add ground bathua, ginger powder, salt, red chilli powder, coriander powder, carom seeds, hing, desi ghee and potato 9. Mix all the ingredients and using bathua water little by liitle make a hard dough. 10. Let the

Instant Tricolour Coconut Burfi  Ingredients : Dessicated Coconut - 2 cup Powdered Sugar - 1.5 cup Condensed Milk - 1/2 tin Saffron strands -1/2 tsp Pistachios - 1/4 cup Method : 1. In a bowl add coconut, sugar, condensed milk and combine well 2. Divide the mixture into 3 portions 3. Lightly warm the saffron in a small pan and then powder it in a pestle and mortar.  4. Add the powdered saffron to one portion and mix 5.   Blanch the pistachios in boiling water for 30 seconds.  Run cold water on them, and then put them on a kitchen towel. Remove the skins by rubbing with the towel. Powder fine in a dry grinder. 6. Add the pistachios powder to the second portion and mix 7. In a greased tray spread the green portion evenly 8. Refrigerate for 5 minutes 9. Spread the white portion evenly on the green layer 10. Refrigerate for 5 minutes 11. Spread the kesar portion evenly on the white layer  12. Refrigerate for 5 minutes 13. Remove it from tray and cut it into pieces 14. Instant Tricolour Coc

Tricolour Parathas Ingredients: Whole wheat flour - 3 cups , more for rolling Bathua / spinach (blanched and puréed) -1/2 cup  Carrot (boiled and puréed) -1/2 cup  Ajwain - 1/4 tsp Kashmiri red chilli powder - 1/2 tsp Salt -1.5 tsp or as per taste  Oil as needed Method: 1. Using three bowls, add 1 cup of flour into each. 2. Add the bathua / spinach purée into one bowl along with a tablespoon of oil, ajwain and 1/2 tsp salt.  3. Use your fingers to mix it into the whole wheat flour. Add a little water if needed to form a soft, pliable dough.  4. Add the carrot purée into one bowl along with a tablespoon of oil, kashmiri red chilli powder, and 1/2 tsp salt. 5. Use your fingers to mix it into the whole wheat flour. Add a little water if needed to form a soft, pliable dough.  6. Mix the last portion of whole wheat flour with 1 tablespoon of oil, 1/2 tsp salt and enough water to make a soft pliable dough.  7. Let the three portions of dough rest for 20 minutes. 8. After the dough has rested

Tricolour Healthy Baked Crackers Ingredients : Whole wheat flour - 3/4 cup Oat flour- 1/4 cup Refined oil- 2 tbsp Salt- 1 tsp Baking powder - 1/2 tsp Red chilly powder - 1/4 tsp Garam masala powder - 1/2 tsp Coriander powder - 1 tsp Cashews - 7 Sesame seeds - 1 tbsp All purpose flour - 1/4 cup Carrots (grated) - 1/2 cup Spinach (chopped) - 1/2 cup Method : 1.  Put spinach and carrots separately on a colander and place it on a pan with boiling water 2. Cover and steam it for 4-5 minutes 3. Let them cool and then make puree of spinach and carrots separately without adding water 4. In a mixing bowl mix whole wheat flour, oat flour, salt, 2 tbsp oil, baking powder, red chilli powder, garam masala powder, coriander powder 5. Keep 2 tbsp mixture aside and divide remaining mixture into two parts and keep them in separate bowls 6. Add spinach puree to one part and knead a dough. Add water only if required 7. Add carrot puree to other part and knead a dough. Add water only if required 8. Powder

Amla Pickle Ingredients : Amla - 500 gm Mustard Oil - 1 cup Hing (Asafoetida) - 1 tsp Fenugreek seeds - 1 tsp Salt - 3 tbsp Turmeric powder - 2 tsp Red Chilli powder - 1 tsp Yellow mustard seeds (coarsely grounded) - 3 tsp  Fennel seed powder - 2 tsp Method : 1. Wash the amla in clean water 2. Put 1/2 litre water in a sauce pan and keep it to boil 3. Place the amlas in a colander that can be placed upon the sauce pan 4. When the water starts boiling, place the colander on the sauce pan and cover it 5. Steam the amlas for 5-7 minutes 6. Take them out in a plate and let them cool 7. Cut the amlas and remove the seeds 8. Spread them on a clean cloth and keep in Sun to let the remaining water dry 9. Put 1/2 cup Oil in a frying pan and heat it 10. Put fenugreek seeds and hing in the frying pan 11. Add turmeric powder, fennel seed powder, red chilli powder, yellow mustard and salt in the pan 12. Mix and cook for a while 13. Add amla pieces and mix 14. Let the Amla pickle cool 15. Fill the pi

Rajma Masala Powder Ingredients : Dry Red Chillies - 12 Coriander seeds - 1/2 cup Cumin seeds - 1 tbsp Carom seeds - 2 tsp Bay Leaves - 3 Dry Ginger powder - 1 tbsp Black Cardamom - 6 Cloves - 8 Mace - 3-4 strands Nutmeg - 1 Dry Mango powder - 3 tbsp Dry pomegranate seeds powder - 4 tbsp Method : 1. Dry roast the red chillies in a pan until it fluffs up and keep it aside 2. Dry roast coriander seeds on low flame until fragrant for about 5-7 minutes and keep it aside 3. Add carom seeds, cumin seeds in the pan and dry roast on low flame until the spices splutter 4. Remove it from pan and keep it aside 5. Next add bay leaves, black cardamom, cloves, mace and pomegranate seeds powder into the pan and dry roast on low flame until the spices turn aromatic 6. Allow the roasted ingredients to cool down 7. Combine all the roasted ingredients, dry ginger powder, dry mango powder, nutmeg in a grinder and grind it to a fine powder 8. Store the Rajma Masala powder in a clean air tight container 9.

Til Ladoo Ingredients : Sesame seeds (Til) - 1 cup Jaggery (Gud) - 3/4 cup (coarse powder) Cardamom powder - 1/2 tsp Desi ghee - 1/2 tbsp Method : 1. Heat a pan and add sesame seeds in it 2. Dry roast the sesame seeds till they spultter and pop up nicely 3. Make sure to keep stirring, otherwise the til will get burnt 4. Take them out in plate and let them cool down 5. Transfer the roasted sesame seeds in a grinder 6. Grind for just 5 seconds to make a coarse powder 7. Add jaggery, cardamom powder and desi ghee in the sesame powder  8. Grind it for few seconds so that every thing gets mixed nicely 9. Check if the mixture is binding and ready to form ladoo 10. If it is dry then add little more jaggery or ghee and grind it 11. Transfer the mixture in a bowl 12.  Apply little ghee on your palm, take lemon size mixture and prepare ladoo 13. Similarly make ladoos from the rest of the mixture 14. You can store these ladoos easily for 1 month तिल लड्डू   सामग्री : तिल - १ कप गुड़ - ३/४ (दरदरा प

Adrak Chuhara Kishmish Khatta Meetha Achar   Ingredients : Ginger - 100 gm Dry dates - 4 Raisins - 1 tbsp Sugar - 2 tbsp Salt - 1/2 tsp Black salt - 1/2 tsp Black pepper powder - 1/2 tsp Lemon juice - 2 tbsp Roasted cumin powder - 1/2 tsp Method : 1. Soak dry dates in water for 3-4 hours 2. Peel ginger, wash it and cut it into jullienne 3. Take out the seeds from the soaked dry dates 4. Chop the dates in to circular or long pieces as per your desire 5. Keep the chopped ginger, dates in sun for 2-3 hours so that the extra water in them evaporates 6. In a bowl add ginger, dates, raisins 7. Add sugar, salt, black salt, cumin powder, black pepper powder 8. Now add lemon juice and mix nicely 9. Cover and keep it in Sun for 3-4 days 10. Transfer the pickle into a clean and dry bottle 11. Ginger Dates Raisin Sweet Sour Pickle is ready. Enjoy it with meals of any time.  Do not limit the use of Rajma Masala Powder to just prepare Rajma Masala, can use it  in preparing a variety of Indian Sabzis

Matar Phare Ingredients : Green peas - 1cup (boiled) Rice flour - 1 cup Green Chilli - 1 (finely chopped) Green Coriander - 1 tbsp (finely chopped) Ginger - 1/2 tsp (finely chopped) Red chilli powder - 1/2 tsp Hing (Asafoetida) - 1/4 tsp Cumin Seeds - 1/2 tsp Coriander powder - 1 tsp Amchur powder - 1/2 tsp Salt - 1 tsp or as per taste Oil - 2 tbsp Method : 1. Heat 1/2 tbsp oil in a pan 2. Add hing, cumin seeds,green chilli, ginger and saute little 3. Add boiled green peas, red chilli powder, coriander powder, amchur powder and mix nicely 4. Saute for 2-3 minutes  5. Add 1/2 tsp salt, 1 tbsp green coriander and mix nicely 6. Take it out in a bowl and mash it little and keep it aside 7. In a pan add 2 cup water, 1/2 tbsp oil, 1/2 tsp salt and keep for boiling 8. When it starts boiling, lower the flame, add rice flour little by little and keep mixing 9. When it becomes like a dough remove from heat 10. Cover and keep for 5 minutes 11. When it is little cool then using your palm mash it a