Prabha Ki Rasoi - Recipes in Hindi and English

Instant Kalakand with Milkmaid Ingredients : Condensed Milk - 1/2 tin Paneer - 200 gm Saffron - 10-12 strands Cardamom powder - 1/2 tsp Method : 1.  Firstly take a heavy bottom non-stick pan and put it on medium flame. Pour the condensed milk in completely. 2.  Grate the paneer and add it to the pan. Instead of grating, you can crumble it too with your hands. 3.  Combine both the ingredients nicely and keep stirring. Make sure both are mixed nicely together. 4.  Within a few minutes, condensed milk starts melting and the mixture will start thickening. Keep stirring on medium flame. 5.  Add cardamom powder and saffron strands, mix well. 6. Cook till  mixture starts leaving the sides of the pan. 7.  Transfer this mixture to a greased plate and level it evenly 8.  Decorate it with chopped pista and let it cool completely before cutting 9.  Finally cut the kalakand into a square shape and serve Tips to Remember : If you want an extra sweet version of kalakand, then add 2-3 tablespoon of su

Baked Vegetable in White Sauce Ingredients : Oil - 1 tbsp Butter - 3 tbsp Cheese (finely chopped) - 4 tbsp All purpose flour (Maida) - 2 tbsp Carrots (batons) - 1/2 cup Cauliflower florets - 1 cup Broccoli florets (blanched) - 1 cup Beans (batons) - 1/2 cup Red Capsicum/ Bell pepper (cubes) - 1/2 cup Yellow Capsicum / Bell pepper (cubes) - 1/2 cup Green Capsicum (cubes) - 1/2 cup Peas - 1/2 cup Garlic (chopped) - 1 tbsp Milk (chiled) - 2 cups Black pepper powder - 1 tsp Salt - 1 tsp Pineapple cubes - 1/4 cup Method : 1. Take 2 tbsp butter in a pan and add 2 tbsp maida in it and mix well 2. Cook on low flame for 2-3 minutes and keep stirring 3. Add 2 cups of chilled milk and cook on low flame until it becomes slightly thick 4. Keep stirring and make sure there are no lumps 5. Add 1/2 tsp salt, 1/2 tsp black pepper powder and mix well 6. Cook till the white sauce starts sticking to the ladle 7. Add 2 tbsp chopped cheese, mix well and turn off the heat 8. White sauce is ready 9. In anothe

Kali Gajar Ki Kanji Ingredients : Black Carrot - 250 gm Mustard seeds - 2 tbsp Salt - 1 tsp or as per taste  Hing (Asafetida) - 1 tsp Water - 1 liter Mustard Oil - 1/2 tsp Method : 1. Soak mustard seeds in 4 tbsp lukewarm water for 30 minutes 2. Peel and wash the carrots properly 3. Cut the carrots into batons about 3-4 inch long 4. Boil 1 liter water in a sauce pan 5. In the boiling water add carrots and let it come to a boil again 6. Remove from heat and cover it for 5 minutes 7. Grind mustard seeds to a fine paste 8. Add mustard seeds paste, salt, hing and oil to the carrot water and mix nicely 9. Transfer the carrot mixture to a glass or ceramic or earthen container after it cools to room temperature 10. Cover it and keep this container in the sunlight to ferment for 4-5 days 11. If there isn't ample sunlight, keep it in a warm place and let it ferment 12. Once done, taste the Kanji to check if it is ready. If it is sour, then pour it into glasses and serve काली गाजर की कांजी 

Mixed Dal Dhokla 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 - 3 tbsp Mustard seeds - 2.5 tsp Green Chillies (finely chopped) - 2-3 Green chillies (slit lengthwise) - 2 Curry leaves - 20 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 1.5 tsp mustard seeds and cook till seeds crackle 6. Add chopped green chillies, ginger and 10 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. Take a pot and add 1 litre water and keep it to boil 12.  Apply oil insi

Veggie Salad with Lettuce Ingredients : Lettuce (shredded) - 2 cups Carrot (grated) - 1/2 cup Radish ( grated) - 1/2 cup Beet root (grated) - 1/2 cup Red capsicum / bell pepper (finely chopped) - 1/4 cup Yellow capsicum / bell pepper (finely chopped) - 1/4 cup Cucumber (deseeded finely chopped) - 1/2 cup Ginger (grated) - 2 tbsp Honey - 1 tbsp Lemon juice - 1 tbsp Cumin seeds powder - 1/2 tsp Salt - 1/2 tsp Black pepper powder - 1/2 tsp Walnuts or roasted peanuts - 2 tbsp Method : 1. Grind ginger with little water and then sieve it to get ginger juice 2. Add honey, lemon juice, cumin powder, salt, black pepper powder to ginger juice and mix nicely 3. In a large bowl add lettuce, beet root, carrots, radish, red capsicum, yellow capsicum, cucumber 4. Give a toss to all the veggies 5. Pour the prepared dressing on the veggies and toss until all veggies are nicely coated 6. Garnish with walnuts or peanuts for the crunchy taste 7. Serve healthy, tasty Veggie Salad with Lettuce immediately T

Gajar Ka Halwa (With Jaggery) Ingredients: Carrot - 1 kg Desi Ghee - 1/2 cup Jaggery - 1 cup Full cream Milk - 1 litre Green Cardamom Powder - 2 tsp Almonds -8- 10 Pistachios (chopped) - 1 tbsp Cashews (chopped) - 1 tbsp Raisins (chopped) - 1 tbsp Method: 1. Trim the top and bottom of carrots 2. Wash them thoroughly under cold water to remove all the dirt 3. Peel the Carrots 4. Grate the carrots 5. Heat Ghee in a heavy bottom pan 6. Add Carrots and saute for 4-5 minutes or till carrot becomes soft 7. Add Milk and cook on high flame till the milk is nicely absorbed and evaporated 8. Keep stirring occasionally otherwise it will burn from the bottom 9. L ower the flame and add jaggery, cardamom powder, raisins and mix well 10. Carrots will become watery and keep sauteing on Medium Low heat 11. Cook till all the liquid has evaporated 12. Blanch Almonds and peel them 13. Chop Almonds 14. Once the water in carrots has dried, add cashews, half of the chopped almonds, 1/2 tbsp pistachios 15. S

Broccoli Corn Stir Fry Ingredients : Broccoli florets - 1 cup Carrots (finely chopped) - 1/2 cup Corn (boiled) - 1/2 cup Garlic cloves (chopped) - 1 tbsp Cumin Seeds - 1/2 tsp Salt - 1 tsp Oil - 1 tbsp Red Chilli powder - 1/4 tsp Garam Masala powdet - 1/4 tsp Method : 1. Heat 3 to 4 cups of water in a pot and add 1/2 tsp salt, broccoli florets in it for 2 minutes 2. Rinse the florets under running water and drain in a colander 3. Heat Oil in a pan and fry cumin seeds and garlic 4. Add carrots, corn, broccoli and saute for a minute 5. Cover and cook till veggies become soft 6. Add 1/2 tsp salt, red chilli powder, garam masala powder and fry for 2-3 minutes 7. Serve Sweet Corn Broccoli Stir Fry with rice, roti or as a stuffing in sandwich or wraps ब्रोक्कोली कॉर्न फ्राई  सामग्री : ब्रोक्कोली फ्लोरेट्स - १ कप  गाजर (बारीक कटी) - १/२ कप कॉर्न (उबले हुए) - १/२ कप लहसुन (कटा हुआ) - १ टेबल स्पून जीरा - १/२ टी स्पून  नमक - १ टी स्पून  तेल - १ टेबल स्पून  लाला मिर्च पाउडर - १/४ टी स्पून गरम मसा

Green Chilli Thecha Ingredients : Green chillies (chopped) - 1/4 cup Raw peanuts - 3 tbsp Oil - 2 tsp Garlic (roughly chopped) - 2 tbsp Green Coriander (roughly chopped) - 1/4 cup Salt - 1/2 tsp or as per taste Method: 1. Dry roast peanuts on medium flame for 3-4 minutes while stirring continuously 2. Remove and deskin the peanuts 3. Heat the oil in a pan and add the green chillies and mix well 4. Cover and cook on medium heat for 2 minutes while stirring occasionally 5. Add garlic and saute on medium flame for 1 minute 6. Allow the mixture to cool completely 7. Once cooled, add peanuts, green coriander, salt and chili garlic mixture in a blender jar 8. Blend it to a coarse mixture 9. Store the green chilli thecha in an air tight container and refrigerate 10. You can enjoy Green Chilli Thecha for 2-3 days if kept in refrigerator हरी मिर्च ठेचा  सामग्री: हरी मिर्च (कटी हुई) - १/४ कप कच्ची मूंगफली - ३ टेबल स्पून तेल - २ टी स्पून  लहसुन (कटा हुआ) - २ टेबल स्पून हरी धनिया (कटी हुई) - १/४ क

Makke Ki Idli Ingredients : Maize Flour (Makki ka atta) - 1 cup Curd (whisked) - 1 cup Oil - 2-3 tbsp Green coriander (finely chopped) - 1-2 tbsp Kari Patta - 10-12 Chan dal - 1 tsp Urad dal - 1 tsp Green chillies (finely chopped) - 2 Ginger (grated) - 1 tbsp Mustard seeds - 1 tsp Eno fruit salt - 3/4 tsp Salt - 1 tsp Method : 1. Heat 2 tbsp oil in a pan 2. Add mustard seeds and let them splutter 3. Now add chana dal, urad dal and fry till they become light brown 4. Now add curry leaves, green chilly, ginger 5. Add Makki ka atta and stirring continuously roast it for 2-3 minutes 6. Take out the roasted atta in a bowl 7. Add curd to it 8. Add green coriander, salt and mix nicely 9. Add about 1/2 cup water little by little to make a batter of idli batter consistency 10. Let the batter rest for 10 minutes 11. Heat water in an Idli pot or cooker and oil the idli plates 12. Add little more water to the batter if it is too thick 13. Now add Eno, just before keeping the idlis for steaming, an

Rava Kesari Ingredients : Semolina (Sooji) - 1/2 cup Desi Ghee - 4 tbsp Saffron strands - 8-10 Milk - 2 cups Sugar - 1 cup Turmeric powder - a pinch Pistachios (chopped) - 1/2 tbsp Method : 1.  Add saffron strands to 2 tbsp warm water and dissolve  2.  In a pan heat ghee and add semolina.  3.  Cook on low flame for 5-6 minutes till its aromatic and light brown in colour. 4. Add milk (room temperature) and kesar water to the roasted semolina and mix on low flame 5. Add sugar gradually on a low flame. Keep stirring. 6. Add a pinch of turmeric for a beautiful and natural yellow colour. 7. Cook Rava Kesari stirring continuously on a low flame for 3-4 minutes. Cook till the ghee separates. 8. Garnish with pistachios and enjoy Rava Kesari, specially on the auspicious occassion of Basant Panchami Tips to Remember : 1. Add milk at room temperature as it ensures that it doesn't curdle 2. You can adjust sugar as per your taste 3. You can add nuts and cardamom powder, although did not use it

Chutney Ke Aloo Ingredients : Small baby potatoes - 500 gm Coriander leaves - 100 gm (2 cup) Mint leaves - 2 tbsp  Ginger (chopped) - 1 tbsp Green Chillies - 4-5 Salt - 1 tsp Dry mango powder - 1/2 tsp Lemon Juice - 1-2 tbsp Chaat masala - 1/2 tsp Sesame seeds (dry roasted) - 1 tsp Method : 1. Remove the thick stems of coriander and cut the coriander leaves roughly 2. In a blender add chopped coriander leaves, mint leaves, ginger, green chiliies, 1/2 tsp salt, dry mango powder and make a fine paste after adding 2-3 tbsp water 3. Add lemon juice and mix well 4. Transfer the prepared chutney in a bowl 5. Boil the potatoes. Let them cool down. 6. Peel the potatoes and cut them into halves horizontally 7. In a big bowl take green chutney, 1/2 tsp salt, chaat masala, chopped potatoes and mix nicely 8. Taste and adjust salt and lemon juice. Chutney ke Aloo is ready 9. Garnish with sesame seeds and enjoy this quick and delicious chaat recipe of Chutney Ke Aloo in cold winter afternoons. Tips