Prabha Ki Rasoi - Recipes in Hindi and English

Veg Vermicelli Upma Ingredients : Whole wheat roasted Vermicelli - 2 cup Onion (finely chopped) - 1 cup Carrots (finely chopped) - 1/2 cup Peas (blanched) - 1/2 cup Tomato (finely chopped) - 1/2 cup Green capsicum (finely chopped) - 3/4 cup Oil - 1 tbsp Mustard seeds - 1 tsp Curry leaves - 2 sprigs Green chilli (finely chopped) - 2 Salt - 1/2 tsp Lemon juice - 1 tbsp Method : 1. Heat oil in a Kadahi 2. Add mustard seeds and let them crackle 3. Add curry leaves and stir for a while 4.  Add chopped onions, green chilli, carrot, peas and mix nicely 5. Add tomatoes and  salt and mix nicely 6. Cover and cook for 2 minutes 7. Remove cover, add capsicum and mix 8. Cover and cook till vegetables are soft. 9.  Add 4 cups of water and bring it to a boil. 10.  Once the water starts boiling, add the roasted vermicelli  11. Mix nicely 12.  Cover and cook till the water is absorbed. 13. Remove from fire, add lemon juice and mix 14.  Serve Veg Vermicilli Upma hot as breakfast. वेज सेवइयां उपमा    साम

Hari Mirch Ke Tipore Ingredients : Green Chillies - 200 gm Mustard Oil - 2 tbsp Cumin seeds - 1/2 tsp Hing - 1/4 tsp Turmeric powder - 1/2 tsp Saunf (fennel) powder - 2 tsp Coriander powder - 2 tsp Salt - 1/2 tsp or as per taste Amchur powder - 1 tsp Method : 1. Wash, remove stalk and cut green chillies into 1/2 inch pieces 2. Heat oil in a pan 3. Add cumin seeds and let them crackle 4. Add hing, turmeric powder and chopped green chillies 5. Stir and cook for a minute 6. Now add saunf powder, coriander powder, amchur powder, salt 7. Mix nicely so that chillies get nicely coated with all the spices  8. Cover and cook for 2 minutes on low flame 9. After 2 minutes remove the cover and fry the chillies on high flame 10. Fry till the chillies become dry and all the water is absorbed 11. Hari Mirch Ke Tipore is ready to be served 12. You can store Hari Mirch Ke Tipore in fridge for a week and enjoy it हरी मिर्च के टिपोरे  सामग्री : हरी मिर्च - २०० ग्राम सरसों का तेल - २ टेबल स्पून  जीरा - १/

Mango Kulfi  Ingredients: Full fat milk - 1 litre Fresh Mango pulp - 1/2 cup Fresh mango chunks - 1/2 cup Kesar strands - 1/4 tsp Cornflour - 1 tbsp Sugar - 5 tbsp Cardamom powder - 1/4 tsp Method : 1. Combine the saffron strands and 1 tbsp warm milk in a bowl, mix well and keep aside 2. Combine the cornflour and 2 tbsp of water in another bowl, mix well and keep aside 3. Heat milk in a deep pan or kadahi 4. Boil it on medium flame for 6 minutes by stirring occassionally 5. Add the cornflour water mixture, sugar and mix well 6. Cook on low flame for 20-25 minutes , while stirring occassionally and scraping the sides 7. Switch off the flame and allow the mixture to cool completely 8. Once cooled, add mango pulp, saffron milk, cardamom powder and mix well using a whisk 9.  Add the mango chunks and mix gently 10.Pour the mixture into kulfi moulds and freeze for 10 hours 11. To unmould the kulfi,  allow the moulds to remain outside the freezer for 2-3 minutes  12. Take out Mango Kulfi from

Vegetable Rava Upma (Renal & Diabetes Diet) Ingredients : Suji / Rava / Semolina - 1 cup Capsicum (finely chopped) - 1/4 cup Fresh green peas - 1/4 cup Onions (finely chopped) - 1/2 cup Green chilly (finely chopped) - 2 Green coriander (finely chopped) - 1 tbsp Lemon juice - 1 tbsp Salt - 1/4 tsp Vegetable Oil - 2 tbsp Urad dal - 1 tsp Chana dal - 1 tsp Mustard seeds - 1 tsp Curry leaves - 1 sprig Method : 1.  Boil 4 cups of water in a pan. 2.  In another heated hard bottom pan add oil.   3. Add urad dal, chana dal, mustard seeds, curry leaves in the heated oil 4.  Once mustard seeds splutter, add onion, capsicum, green peas, green chilies, fresh coriander and let it fry for 5 minutes till it becomes lightly tender. 5.  Add suji and fry the mixture until suji turns light brown on a low flame. 6.  Once you feel the aroma of fried suji, add salt and boiled water 7. C ook the mixture till water evaporates. 8.  Once water evaporates, add lemon juice and stir nicely. 9. Switch off the f

Lauki  Amritsari  Badi Curry Ingredients : Lauki (Bottlegourd) - 500 gm Amritsari Urad Badi (Wadi) - 1 Tomato puree - 1/2 cup Salt - 1 tsp or as per taste Turmeric powder - 1/2 tsp Coriander powder - 1 tsp Cumin seeds - 1/2 tsp Hing - 1/4 tsp Oil - 2 tbsp Method : 1. Wash and peel the Bottle gourd  2. Chop it into about 1 inch big pieces and keep them in a vessel filled with water 3. Crush Amritsari Badi into very small pieces 4. Heat 1/2 tbsp Oil in a pan and roast the crushed badi on low heat 5. Take it out in a plate and keep it aside 6. Heat 1.5 tbsp oil in a cooker on medium heat 7. Add cumin seeds and let them crackle 8. Now add hing, tomato puree, coriander powder, turmeric powder, salt 9. Cook stirring occassionally till spice mix starts leaving the oil 10. Add bottle gourd pieces, roasted badies and 1/2 cup water 11. Mix nicely and close the lid of the cooker 12. Cook on high flame till the first whistle 13. After first whistle, lower the flame and cook for 7-8 minutes 14. Swi

Capsicum  Raita  Ingredients: Curd / Yogurt - 1 cup Oil - 2 tsp Mustard Seeds - 1/2 tsp Curry Leaves (Kari Patta) (Chopped) - 1 tsp Onion (Finely chopped) - 1/4 cup Green Chilly (Finely chopped) - 1 Capsicum (Finely chopped) - 1/4 cup Red Chilli Powder - 1/4 tsp Roasted cumin powder -1/4 tsp Salt  - 3/4 tsp Method: 1. Whisk the curd till smooth and keep aside 2. Heat oil in a pan 3. Add mustard seeds  and let them crackle 4. Add onion, curry leaves , green chilly  5. On a medium flame saute onions for 1 or 2 minutes 6. Add capsicum and mix it nicely  7. Saute on low flame for 6-7 minutes, till the capsicum are half done 8. Switch off the flame and add red chilli powder,Cumin powder, salt and mix well. 9. Pour the capsicum mixture in whisked curd and mix 10. Serve capsicum raita with any Indian meal. शिमला मिर्च रायता  सामग्री : दही - १ कप  तेल - २ टी स्पून  सरसों / राई - १/२ टी स्पून  करी पत्ता (कटे हुए) - १ टी स्पून  प्याज (बारीक कटा) - १/४ कप    हरी मिर्च (बारीक कटी) - १ शिमला मिर्च