Prabha Ki Rasoi - Recipes in Hindi and English

Nariyal Khoya Barfi Ingredients : Dessicated coconut - 2 cups Khoya / Mawa - 1.5 cups Sugar - 1 cup Milk - 1/2 cup Desi Ghee - 1 tsp Cardamom powder - 1/2 tsp Chopped nuts (pistachios and almonds) - 2 tbsp Method : 1. Add Ghee in a Kadahi and keep it on low flame 2. Add khoya and sugar  and cook for a while on low flame 3. Add milk and allow mawa and sugar to melt completely 4.  Add dessicated coconut and cardamom powder 5. Mix together and cook on a medium flame stirring often. 6. Cook till the mixture becomes thick and starts leaving the pan 7. Switch off the flame and pour the mixture on a greased tray or over a foil or butter paper 8. Spread it evenly 9. Sprinkle chopped nuts and press with a spatula 10. Cut them to squares while still warm 11. Allow to cool down completely before removing 12. Transfer delicious coconut khoya barfi to air tight jar. Keep it in refirigerator and enjoy for 2 weeks नारियल खोया बर्फी  सामग्री : नारियल बुरादा - २ कप  खोया / मावा - १.५ कप  चीनी - १ कप  द

Malai Paneer Korma Ingredients: Paneer Cubes - 2 cups Onion (roughly chopped) - 6 Garlic Cloves - 7 Ginger (roughly chopped) - 1/2 inch piece Green Chilli - 2 Black Cardamom - 1 Green Cardamom - 3 Shahi Jeera - 1/4 tsp Cashew nuts - 1/2 cup Black Peppercorns - 6 Curd - 1 cup Desi Ghee - 4 tbsp Salt - 1 tsp or as per taste Milk - 1 cup Nutmeg powder - a pinch Cardamom powder - a pinch Crushed black pepper - a pinch Method: 1. Heat a deep pan and add 2 cup water in the pan. 2. Add onion, garlic cloves, ginger, 2 chillies, black cardamom, green cardamom, shahi jeera, cashew, black peppercorns in the water 3. Cover the pan and let it cook for 30 minutes 4. After 30 minutes remove it from fire and sieve it to remove the excess water 5. Spread the boiled content in a plate and let it cool 6. Remove the black cardamom and green chillies from it 7. Grind the onions mixture with curd to make a smooth paste 8. Heat ghee in a pan 9. Add the onion paste in it and let it

Arbi Ke Patte Ke Patode Ingredients : Arbi (Colocassia) leaves - 250 gms Besan - 2 cup Ginger (chopped) - 1 inch Green chillies (chopped) - 4 Amchur powder - 1 tsp Red chilli powder - 1/2 tsp Turmeric powder - 1/2 tsp Coriander powder - 1 tbsp Salt - 1 tsp Garam masala powder - 1/4 tsp Hing - 1/4 tsp Ajwain - 1/4 tsp Chat masala for sprinkling Method : 1. Wash all Arbi leaves thoroughly. Pat them dry using a kitchen towel 2. Cut the thick stems of leaves from the back of leaves using knife carefully so that the leaves don't break 3. Make a paste of ginger and green chillies by adding very little water 4. In a mixing bowl add besan, salt, ajwain, hing, amchur powder, red chilli powder, coriander powder, turmeric powder, garam masala powder 5. Mix nicely 6. Now add ginger chilli paste and mix 7.   Add a little water and make a thick paste. Do not add all water at once, add little by little and keep stirring to make a lump free batter.    8 .  Spread one leaf on a surface keeping shin

Chironji Paag   Ingredients : Chironji- 100 gm Sugar - 100 gm Method : 1. Take 1/4 cup water in the kadahi and let it boil 2. When it starts boiling add sugar and let it cook 3. Prepare sugar syrup of one thread consistency (To check- take a drop of syrup in a bowl and  touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently.   One-thread consistency is when a single thread is formed (and does not break) when your forefinger and your thumb are pulled apart gently.  )  4. Immediately add the chironji and mix nicely 5. Now transfer these contents on a plate greased with ghee 6.  Let it cool 7. Cut it into burfi shape 8. Now take it out and keep it in an air tight container  9. You can enjoy this delicious Chironji (Chiroli) Paag for 10 - 15 days 10. This is a sweet that is specially prepared as prasad / bhog for Janmashtmi  चिरोंजी पाग   सामग्री : चिरोंजी - १०० ग्राम  चीनी - १०० ग्राम  विधि: १. एक कड़ाही में १/४ कप पानी डालो और उबलने

Lauki Chilka Aloo Bhujiya   Ingredients : Lauki (Bottle gourd)- 500 gm Potato - 1 (medium size) Oil - 2 tbsp Cumin seeds - 1 tsp Hing - 1/4 tsp Coriander powder - 1 tsp Turmeric powder - 1/2 tsp Red chilli powder - 1/2 tsp Green chilli (finely chopped) - 1 Amchur powder - 1 tsp Salt - 1 tsp or as per taste Method : 1. Wash lauki nicely and ensure there is no dirt or any other substance on the peels 2. Peel the lauki with a chopping knife and make sure to remove little thick peels 3. Chop the peels into small pieces 4. Peel and chop the potato into small pieces 5. Heat oil in a pan 6. Add cumin seeds and hing 7. When cumin seeds crackle, add green chilli, potato pieces and stir fry for a minute 8. Now add chopped lauki peels 9. Add coriander powder, turmeric powder, red chilli powder, salt 10. Mix nicely 11. Cover and cook on low flame till the vegetables are done 12. Keep stirring in between for uniform cooking 13. When the peels and potato have become soft change the flame to high 14.