Prabha Ki Rasoi - Recipes in Hindi and English

Moong Dal Cheela Ingredients : Yellow Moong Dal - 1 cup Ginger - 1 inch piece Green chillies - 1-2 Salt - 3/4 tsp or as per taste Oil for toasting Cheela Method : 1. Wash and soak moong dal for 4-5 hours 2. Remove dal from water and add in grinder with ginger chopped roughly and green chillies 3. Grind to a smooth paste by adding no water or very liitle water 4. Take it out in a mixing bowl, add salt, water as required and mix 5. Heat and grease a tawa with some oil  6. Put about 2 ladle batter in center and then spread it in circular manner using the back of the ladle 7. Let it cook for a minute and then flip it and let it cook from other side 8. After about 1-2 minutes again flip it and cook till the side turns golden brown 9. Take it out in a plate and serve it hot with green chutney, pickle or sauce मूंग दाल चीला  सामग्री : पीली मूंग दाल - १ कप  अदरक - १ इंच टुकड़ा  हरी मिर्च - १ - २  नमक - ३/४ टी स्पून या स्वाद अनुसार  चीला सेकने के लिए तेल  विधि : १. मूंग दाल को धो कर पानी में ४-५

  Milk Powder Jaggery Gujiya Ingredients (Covering): Maida (Refined Wheat Flour) - 3 cup Desi Ghee - 1/2 cup Milk - 1 cup Ingredients (Stuffing): Milk Powder - 1 cup Desi Ghee - 2.5 tbsp Milk - 1/2 cup Jaggery powder - 3/4 cup Dessicated Coconut - 1/2 cup Raisin (chopped) - 2 tbsp  Cashewnut (chopped) - 2 tbsp Almonds (chopped) - 2 tbsp Chironji (Chiroli) - 2 tbsp Green Cardamom powder - 1/2 tsp Ghee (for frying) Method (Covering): 1. Take refined flour in a large bowl or shallow plate and mix ghee in it. 2. Now add lukewarm milk in small portions and knead a bit stiff dough 3. Cover and keep aside the dough for 20 minutes to set. Method (Stuffing): 1.  Heat ghee in a pan and add milk to it. 2. Now mix milk powder in small parts and keep stirring constantly till it gets smooth and thick in consistency. 3. There should not be any formation of lumps in the mixture. 4. When the mixture appears same like mawa, then turn off the flame 5. Let it cool down. 6. When the mixture cools down, add

Stir Fried Tori  Ingredients : Tori / Turai - 1 kg Dry red chillies - 2 Onions - 2 Oil - 4 tbsp Cumin seeds - 1/2 tsp Hing - 1/4 tsp Coriander powder - 1 tsp Turmeric powder - 1/4 tsp Salt - 1 tsp or as per taste Garam masala powder - 1/2 tsp Method : 1. Peel and cut tori into 3 inches pieces long and further cut each piece to two or four parts lengthwise. 2. Thinly slice onion  3. Cut red chillies into halves. 4. Heat oil in a pan 5. Add cumin seeds and hing 6. Add onions and red chillies and fry till onion turns pleasant golden 7. Add coriander powder, turmeric powder, salt and mix 8. Add tori pieces and mix nicely 9. Cover the pan and cook on low medium flame till done. 10. Add garam masala powder and mix well. 11. Turn the flame to high and dry water as much as you want the consistency to be 12. Serve Stir fried Tori with roti/rice. Tips to Remember : Torai should be deep green colour, free of soft spots, blemishes and darkened areas Chillies can be added more as per your taste You

Kathal Ke Kofte Ingredients : Jackfruit (Kathal) - 500 gm Tomato - 4 (medium) Onion - 6 (medium) Curd - 200 gm Red Chilli powder - 2 tsp Amchur powder - 1 tsp Turmeric powder - 2 tsp Coriander powder - 4 tsp Besan - 4 tbsp Salt - 2 tsp Oil - 4 tbsp Garam Masala powder - 1/2 tsp Bay leaf - 2  Oil for frying koftas Method : 1. Remove the outer skin, innermost part of tender jackfruit, cut them into medium sized pieces 2. Transfer kathal pieces in a cooker with 500 ml water and 1 tsp salt 3. Cover and cook for 3-4 whistles and then let the pressure release on its own 4. Drain the water of boiled kathal using a strainer 5. Transfer the jackfruit in a deep bowl and mash it using a potato masher.  6. Finely chop 2 medium sized onions  7. Saute chopped onions in 1 tbsp oil till they turn transluscent or light brown 8. Add them in the mashed kathal 9. Add 1 tsp red chilli powder, 1 tsp turmeric powder, 2 tsp coriander powder, 1/2 tsp garam masala powder, 1 tsp amchur powder and mix well 10. Ad

Pudina Paratha Ingredients : Fresh mint leaves - 1 cup tightly packed Whole wheat flour - 1 cup Oil - 2 tsp + as required for roasting parathas Salt - 3/4 tsp Cumin seeds - 1 tsp Fennel seeds - 1/2 tsp Dry red chilli - 1 (broken and seeds removed ) Chaat masala - 1 tbsp Method : 1. Wash 1 cup tightly packed mint leaves 2. Finely chop 1/2 cup tightly packed mint leaves 3. In a mixing bowl take whole wheat flour, 2 tsp oil and salt 4. Mix very well 5. Then add finely chopped mint leaves and again mix very well 6. Add about 1/3 cup water, mix and begin to knead the dough 7. Add more water as required and knead to a smooth dough .  8. Cover the dough and keep aside for 30 minutes 9. In a pan add 1/2 cup tightly packed mint leaves 10. On a low flame with frequent stirs, roast the mint leaves.  11. Some mint leaves will darken, but continue to roast them till they turn crisp 12. Once the leaves are roasted and dried, remove from pan and keep aside 13. In the same pan, add cumin seeds, fennel

Whey Water Recipes Basic Ingredients : Full fat milk - 1 litre Lemon juice - 3 tbsp Method to prepare Whey water : 1. Take milk in a pan and let it boil on high flame 2. When the milk comes to boit turn the flame to medium 3. Add lemon juice and stir it till the milk is curdled and turned into whey water and chhena 4. Remove from fire 5. Strain the Mixture 6. The water that we have got is whey water and the solid is Chhena, that can be used to make paneer or any other chhena recipe 7. If you are not preparing the recipes immediately, cool it and keep it in fridge. Recipe 1 : Instant Khatta Dhokla Ingredients : Besan (Gram flour) - 1 cup Sooji / rava (Semolina) - 1 cup Whey water - 1.5 cups Salt - 1 tsp Turmeric powder - 1/2 tsp Eno salt - 1 tsp Oil - 3 tbsp Mustard seeds - 1 tsp Curry leaves - 10-12 Ginger (grated) - 1 tbsp Green Chillies (finely chopped) - 2 Green chillies (split into 2) - 2 Lemon Juice - 1 tbsp Method : 1. Add besan, rava and 1 cup whey water in a bowl 2. Mix nicely

Vermicelli Kheer With Jaggery Ingredients : Milk - 3 cups Vermicelli (seviyan / semiya) - 1/2 cup Jaggery - 1 cup Cardamom powder - 1/2 tsp Cashew nuts (Cut into halves)- 10-12 Raisins - 10-12 Almonds (chopped) - 10-12 Ghee - 2 tbsp Method : 1. Add jaggery in a pan with 1 cup of warm water. 2. Heat it on medium flame and cook for 2-3 minutes by stirring in between 3. Take it off the flame and let it cool 4. Heat 2 tbsp ghee in a pan on medium flame. 5. Add cashew nuts and roast them till they turn light golden 6. Take them out in a plate 7. Now fry raisins till they fluff up and take them out in a plate 8. Now add vermicelli in the same pan and roast for 3-4 minutes on medium flame stirring continuosly. 9. When it turns light golden then add milk and cook for 7-8 minutes stirring in between. 10. After that add almonds, cashew nuts, cardamom powder and raisins. 11. Stir continuously on low-medium flame and cook for 3-4 minutes more. 12. Off the flame and allow to cool little 13. When it