Prabha Ki Rasoi - Recipes in Hindi and English

Lemon Coriander Soup Ingredients : Oil - 1 tbsp Garlic (finely chopped) - 1 tbsp Ginger (finely chopped) - 1 tbsp Green chillies (finely chopped) - 1 tbsp Cabbage (finely chopped) - 1/2 cup Carrot (finely chopped) - 1/2 cup Cauliflower (finely chopped) - 1/2 cup French beans (finely chopped) - 2 tbsp Onion (finely chopped) - 1/2 cup Mushrooms (finely chopped) - 1/2 cup Salt - 1 tsp or as per taste Black pepper (crushed) - 1 tsp Lemon Juice - 2 tbsp Cornflour - 3 tbsp Green coriander (finely chopped) - 3 tbsp Spring onion (greens chopped) - 1 tbsp Method : 1. Heat oil in a pan 2. Add garlic, ginger and saute for a minute 3. Add green chillies and saute till its rawness goes 4. Add cabbage, carrot, french beans, cauliflower, onion, mushrooms 5. Saute for 2-3 minutes or till carrot and beans soften 6. Add 4 cups of water, salt, black pepper, lemon juice and let it come to a boil 7. In a bowl take cornflour, add 1/2 cup water and mix to get a slurry (ghol) 8. When the soup is boiling nicel

Bell Pepper Paneer Subzi   Ingredients : Bell pepper / Capsicum cubes (red, yellow, green) - 3 cups Low fat paneer cubes - 1 cup Oil - 2 tsp Onion cubes - 1/2 cup Ginger (grated) - 1 tsp Garlic (pounded) - 1 tsp Kasuri Methi - 2 tsp Fresh tomato pulp - 1 cup Turmeric powder- 1/2 tsp Red chilli powder - 1/2 tsp Garam masala powder - 1 tsp Salt - 3/4 tsp or as per taste Method : 1. Heat oil in a kadahi  2. Add onions and saute on a medium flame for 2 minutes 3. Add the ginger, garlic, kasuri methi and saute on medium flame for few seconds 4. Add the capsicum, mix well and cook on medium flame for 2-3 minutes, stirring occasionally 5. Add the tomato pulp, turmeric powder, chilli powder, garam masala and mix well 6. Cook on medium flame for 3-4 minutes stirring occasionally 7. Add paneer, salt and mix gently 8. Cover and cook on medium flame for 2 minutes 9. Serve immediately with roti or paratha Note : To make it more healthy, you can use Tofu in place of paneer रंगीन शिमला मिर्च और पनीर

Moong Sprouts Dosa Ingredients : Whole Moong Dal : 1.5 cups Green Chilli - 1 Ginger (grated) - 1 tsp Amchur powder - 1 tsp Turmeric powder - 1/4 tsp Rice flour - 2 tbsp Salt - 1/4 tsp Oil for cooking Dosa Method : 1. Soak moong dal in enough water for 10-12 hours 2. Remove moong dal from water and place them on a clean cotton wet cloth 3. Wrap it in this cloth, keep it in a bowl and cover it  4. Store it for 12-14 hours in a dark place 5. If the cloth has dried sprinkle some water on the cloth 6. Wrap it and store for 10-12 hours again  7. The beans should be sprouted to about 1.5" to 2" in length. If not then repeat steps 5 and 6. 8. Add moong sprouts, green chilli, ginger, amchur powder, turmeric powder, rice flour in a blender 9. Add 3/4 cup water and grind to a coarse batter 10. Transfer to a bowl. Add salt and mix 11. Grease a non-stick tawa with a few drops of oil and heat it on medium heat 12. Pour 1/3 cup batter into the centre of the tawa and using back of ladle, qui

Cream of Broccoli Soup Ingredients : Broccoli - 250 gm Butter - 2 tbsp Garlic (chopped) - 1/2 tsp Onions (chopped) - 1/4 cup All purpose flour - 1.5 tbsp Milk - 2 cups Dry oregano or any dried herb - 1/2 tsp Nutmeg powder - a pinch Salt - 3/4 tsp o as per taste Black pepper (crushed) - 1/2 tsp or as per taste Method : 1. First break the broccoli into small or medium-sized florets or you can chop them. 2. Heat 3 cups of water with 1/4 tsp salt in a pot and let the water vigorously boil. 3. Switch off the heat and add the broccoli florets. 4. Blanch for about 15 to 20 seconds and then drain the florets.  5. Heat butter in a sauce pan. Add the onions and garlic and sauté until they soften. 6. Add the flour. Stirring often sauté for 2 minutes on a low heat. 7. Then add the drained broccoli. Mix well. 8. Add 2 cups of water or vegetable stock. 9. Mix again thoroughly and cover the pan with its lid. 10. Simmer until the broccoli is cooked well and tender. 11. Remove from gas and keep aside t

Bathua Boondi Raita Ingredients: Bathua - 500 gm Curd - 500 gm  Boondi - 1 cup Salt - 1/2 tsp Black Salt - 1/2 tsp Green Chilly - 1 (finely chopped) Cumin powder - 1/2 tsp Red chilli powder - 1/4 tsp Oil - 1 tsp Cumin seeds - 1/2 tsp Hing - 1/4 tsp Method: 1. Clean bathua by plucking leaves and removing sticks and grass 2. Wash it with clean water 2 times 3. Put bathua in 2 cups of boiling water and let it boil 4. Cook it for 5-6 minutes 5. Remove bathua from fire and strain away the excess water 6. Let the boiled bathua cool 7. Squeeze the bathua with hands 8. Grind bathua coarsely in mixie and take out in a bowl 9. Soak boondi in water for 10 minutes and then strain it 10. Squueze it with your hands and keep aside 11. Beat curd to make it smooth 12. Add  salt, black salt, cumin powder, red chilli powder in curd and mix well 13. Add ground bathua and mix well 14. Now add soaked boondi and stir nicely 15. Heat oil in a tadka pan 16. Add cumin seeds, hing, green chillies 17. Pour the ta

Whole Moong Dal with Spinach Ingredients : Whole Moong dal - 1 cup Mustard Oil - 2 tbsp Salt - 1 tsp or as per taste Turmeric powder - 1/2 tsp Red chilli powder - 1/2 tsp Coriander powder - 1 tsp Garam masala powder - 1/4 tsp Tomatoes (cut into halves) - 2  Green chilly (roughly chopped) - 1 Spinach leaves - 250 gm Cumin seeds - 1 tsp Hing (Asafoetida) - 1/4 tsp Slit green chilly - 1 Dry red chilly (broken into pieces) - 1 Onion (Finely chopped) - 1/2 cup Ginger (grated) - 1/2 tsp Garlic (finely chopped) - 1/2 tsp Method : 1. Wash and soak moong dal for 4-5 hours 2. Heat 1 tbsp mustard ol in a cooker till smoky 3. Add soaked moong dal without water in it 4. Roast for 2-3 minutes on high flame 5. Add 3/4 tsp salt and 1/4 tsp turmeric powder and roast again till the raw smell of turmeric gets over  6. After roasting for about 1 minute add the tomatoes, chopped green chilly and 2 cups of water 7. Close the lid and cook the Dal for 3 whistles 8. Let the pressure of cooker release on its ow

Bajra Laddoo Ingredients : Bajra Atta (Pearl Millet Flour) - 1.5 cup Desi Ghee - 1/2 cup Jaggery powder - 1 cup Cashew nuts (finely chopped) - 2 tbsp Almonds (finely chopped) - 2 tbsp Dry coconut (grated)- 2 tbsp Green cardamom powder - 1/2 tsp Edible gum resin - 2 tbsp Method : 1. In a pan roast the grated dry coconut for 1-2 minutes to remove its rawness 2. Heat 1/4 cup ghee in a kadahi 3. Add gum resin and roast them on medium heat till they puff and become crunchy 4. Take them out in a plate and keep aside 5. Add bajra atta in the remaining ghee and mix 6. Add 1/4 cup ghee in it and mix 7. Roast it till it becomes golden and fragrant 8. Take it out in a mixing bowl and let it cool completely 9. Pound the fried gum resin slightly to get small pieces 10. When the roasted bajra cools, add cashews, almonds, roasted dried coconut, green cardamom powder, edible gum resin 11. Now add jaggery powder in it 12. Mix all ingredients nicely 13. Take a handful mixture in hand and give it the sha