Prabha Ki Rasoi - Recipes in Hindi and English

Falahari Khas Khas Aloo Ingredients : Potato - 1/2 kg Poppy seeds - 3 tbsp Cashew nut - 2 tbsp Cumin seeds - 1/2 tsp Black pepper powder - 1/2 tsp Desi Ghee - 2 tbsp Rock salt (Sendha namak) - 1 tsp or as per taste Lemon Juice - 2 tbsp Green chillies (chopped) - 2 Coriander leaves (finely chopped) - 1 tbsp Peanut Oil for frying the potatoes Method : 1. Clean and soak poppy seeds in water for at least 4 hours 2. Soak cashew in hot water for 30 minutes 3. Drain the water from poppy seeds and cashew and grind them to fine smooth paste 4. Peel and chop the potatoes in desired shape and size and keep them in water so that they don't oxidize 5. Heat Peanut Oil in a kadahi and fry the potato pieces till light brown 6. Heat desi ghee in a pan and add cumin seeds and let them splutter 7. Add green chillies and let them cook for a while 8. Add khaskhas cashew paste and saute on medium flame for 2 minutes 9. Add rock salt, black pepper powder and mix well 10. Add 1 cup wa

Chana Dal   Dry Fruit Mini Samosa   Ingredients : Maida - 3 cups Salt - 2 tsp Oil -   1/2 cup + 4 tbsp Sev / Bhujia / Gathiya (crushed) - 1/2 cup Dessicated coconut - 3 tbsp Fennel seeds (coarsely ground) - 1 tbsp Red chilli powder - 1/2 tsp Coriander powder - 1 tbsp Amchur powder - 1 tsp Garam masala powder - 1/4 tsp Cashew nuts   (roughly chopped) - 3 tbsp Raisins (chopped) - 1 tbsp Almonds (roughly chopped) - 3 tbsp Oil for frying Method : 1. Take maida in a large plate or bowl. Add 1 tsp salt and mix well 2. Add 1/2 cup oil in maida and mix it nicely to give it a crumbled texture 3. Now using water little by little knead a hard dough (about 1/2 cup water will be used) 4. Cover the dough and keep it aside for 30 minutes 5. Heat 4 tbsp oil in a pan 6. Add dessicated coconut, coriander powder, fennel powder, kaju, almonds, kishmish, red chilli powder, garam masala powder, amchur powder and saute them on low flame for 1 minute 7. Add crushed

Mawa Gujiya   Ingredients : Maida (Refined Wheat Flour) - 2 cup Desi Ghee - 1/2 cup Khoya / Mawa - 3/4 cup  Almond flakes - 2 tbsp Cashews (chopped) - 2 tbsp Charoli seeds (Chironji) - 2 tbsp Dry coconut (grated) - 3/4 cup Raisins (chopped) - 2 tbsp Sugar - 3/4 cup Green Cardamom powder - 1/2 tsp Ghee (for frying) Method : 1. Take 2 cup maida in a big bowl or plate and add 1/2 cup ghee to it 2. Mix nicely to give a crumbled texture 3. Adding water little by liitle make a hard dough (approx 1/2 cup water) 4. Cover the dough and keep it aside for 30 minutes 5. In a pan add 3/4 cup khoya and cook it on medium flame by stirring continuously 6. When khoya starts leaving ghee add almond flakes, chopped cashews, chiroli seeds and mix nicely and keep cooking for a minute 7. Now add 3/4 cup grated coconut, mix and cook for a minute 8. Switch off the flame and add raisins and mix 9. Let the mixture cool and then mix 3/4 cup sugar and cardamom powder in it 10. Knead the prepared dough again and

Kanda Poha Ingredients : Thick Poha / Chivda - 1.5 cup Salt - 3/4 tsp Oil - 2 tbsp Peanuts - 2 tbsp Mustard seeds - 1 tsp Hing (Asafotida) - a pinch Curry leaves - 7-8 Onion (Finely chopped) - 1 cup Green chillies (finely chopped) - 2 Turmeric powder - 1/2 tsp Green Coriander (finely chopped)  2 tbsp Coconut (grated) - 2 tbsp Lemon juice - 2 tsp Method : 1. Clean and wash the poha in a sieve 2. In a large bowl take poha and soak it in 3 cups of water for 1 minute 3. Drain out water from poha using a sieve 4. Add 3/4 tsp salt in it and mix it with gentle hand so that it does not get mashed 5. In a pan heat oil and fry peanuts on low flame 6. Fry till peanuts become cryspy. Take them out in a plate 7. Add mustard seeds, hing and curry leaves in the same oil and saute for a while 8. Add onions and green chillies and saute 9. Cook till onions shrink , don' let the onions turn brown 10. Add turmeric powder and mix nicely 11. Now add soaked poha and mix gently 12. Cover it and cook for 5