Prabha Ki Rasoi - Recipes in Hindi and English

Bhindi with Onion Tomato Ingredients: Bhindi (Okra / Ladyfinger) - 500 gm Onion (chopped) - 1/2 cup Tomato (diced) - 1/2 cup Chat Masala - 1/2 tsp Black Pepper (crushed) - 1/4 tsp Salt - 1/2 tsp Mustard Oil - 1 tbsp Method : 1. Take water in a big vessel and wash bhindi nicely in this water 2. Take out bhindi from water and spread them on a clean kitchen towel 3. Leave them on the cloth for 10 minutes so that they dry nicely 4. Remove the ends of bhindi and chop the bhindi in desired shape 5. Heat Oil in a pan 6. Add chopped bhindi in it and toss it 7. Saute bhindi on high flame by stirring in between 8. Cook till bhindi is half cooked and is not sticky 9. Now add onions, tomatoes and salt and mix well 10. Cook on medium flame for 2-3 minutes by stirring in between 11. Now add chat masala and crushed black pepper 12. Toss for a while till crisp and done 13. Serve Bhindi Onion Tomato Fry hot. 14. You can enjoy this Simple, quick and healthy bhindi sabzi with chap

Chocolate Walnut Fudge Ingredients : Semi sweet chocolate chips - 200 grams Condensed milk - 200 ml Salt - a pinch Baking Soda - a pinch Vanilla Essence - 1/2 tsp Walnuts (chopped) - 1/2 cup Method : 1. In a microwave safe bowl add chocolate chips 2. Add condensed milk, a pinch of salt, a pinch of baking soda, vanilla essence in it  3. Stir and mix well 4. Keep 1 litre water in a pan to boil 5. When the water starts boiling lower the flame to medium 6. Place the bowl with contents on the pan and cook the ingredients with double boiler method. 7. Stir and cook until the chips looks dissolved 8. Remove from heat and keep stirring till the mixture becomes glossy 9.  Add chopped walnuts and mix nicely 10. Take a glass container and line it with butter paper 11. Transfer the mixture in the container 12. Even out the top surface 13. Place it in the refrigerator for 2 hours after it cools down to room temperature 14. After 2 hours take out the fudge by holding the butter paper 15. Using a sha

Kulfi with Khoya and Jaggery Ingredients : Full Fat Milk - 3 cups (750 ml) + 3 tbsp Khoya (Mawa or evaporated milk) - 4 tbsp Jaggery powder - 3 tbsp Corn Flour - 1 tbsp Unsalted Pistachios - 20 Almonds - 20 Green cardamoms - 4 Rose water / Kewra water - 1 tsp Saffron - 6-7 strands Method : 1. In a wide pan heat 3 cups of milk on low flame for about 30 minutes.  2. The milk should reduce to 1/3rd of its volume. 3. Grate or crumble the khoya and keep aside 4. Powder the pistachios and almonds coarsely 5. Crush the cardamom pods in mortar-pestle and powder finely 6. Dissolve the cornflour in 3 tbsp milk and mix very well 7. When the milk cooking on heat becomes 1/3rd, add the cornflour paste 8. Keep on stirring after adding the paste so that no lumps are formed 9. After 4-5 minutes, when the mixture has thickened, add the khoya and mix nicely 10. Now add the powdered almonds and pistachios along with cardamom powder 11. Stir well and just simmer for 1-2 minutes 12. Switch off the flame 13