Prabha Ki Rasoi - Recipes in Hindi and English

Sprouted Moong Salad Ingredients : Sprouted moong (whole green gram) - 1.5 cups Cabbage (finely chopped) - 3/4 cup Tomato (desseded and finely chopped) - 1/2 cup Carrot (grated) - 1/2 cup Green coriander (finely chopped) - 1 tbsp Onion (finely chopped) - 1/4 cup Lemon Juice - 2 tsp Green Chillies (finely chopped) - 1/2 tsp Black Salt - 1/2 tsp Salt - 1/2 tsp or as per taste Method : 1. Put the sprouted moong dal in a colander 2. Place the colander on a sauce pan of boiling water 3. Cover and steam for 7-8 minutes 4. Let the sprouts cool 5. In a large bowl add steamed sprouts, cabbage, tomato, carrot, onion, green chillies  6. Toss well 7. Add green coriander, lemon juice, black salt, salt and mix well 8. Serve the sprouted moong salad immediately or refrigerate for 1 hour and serve chilled Tips to Remember : If you wish you can add yogurt and red chilli powder Pan tossed nuts like walnuts, pistachios or silvered almonds can be added to give a nice bite You can drizzle little honey if y

Instant Bathua Idli Ingredients : Sooji - 1 cup Curd - 1/2 cup Eno - 1 tsp Salt - 1 tsp or as per taste Bathua (boiled and squeezed) - 1/2 cup Green Chillies (finely chopped) - 1 tsp Ginger (grated) - 2 tsp Method : 1. Take sooji in a mixing bowl, add curd, salt  and mix nicely 2. Add bathua, green chillies, ginger and mix 3. Add 1/2 cup water and mix 4. If the batter appears thick add liitle more water and mix 5. Cover it and keep aside for 10 minutes. After 10 minutes if the batter is thick add little more water. 6. When you are ready to steam the idlis, add eno and mix 7. Add batter in the greased idli moulds 8. Steam the idlis for 20 minutes 9. Take out the idli plates from steamer and wait for 2-3 minutes 10. With the help of a knife take out the idlis from the moulds 11. Delicious, healthy winter special Instant Bathua Idli is ready 12. Enjoy the hot idlis with coconut chutney Tips to Remember : Wash bathua 2-3 times nicely before boiling as it contains lot of mud Add water at in

Tricolour Sandwich Ingredients : Bread Slices - 6 Butter for spreading Mint Coriander Chutney - 2 tbsp Grated paneer - 1/2 cup Carrot (grated) - 1/2 cup Mayonnaise - 2 tbsp Salt - 1/2 tsp Method : 1. Apply butter on all slices 2. Mix mayonnaise, carrot, 1/4 tsp salt nicely for Orange layer 3. Mix mint coriander chutney, paneer, 1/4 tsp salt nicely for green layer 4. Place a buttered slice on a clean dry surface and spread the green mixture on it evenly 5. Place another bread slice with the buttered side facing downwards 6. Place the orange mixture on it spread it evenly 7. Put the third bread slice on top with the buttered side facing downwards 8. One tri colour sandwich is ready 9. Make another tricolour sandwich similarly 10. Cut each tricolur sandwich into 2 pieces and serve immediately with tomato ketchup तिरंगा सैंडविच  सामग्री : ब्रेड स्लाइस - ६  लगाने के लिए मक्खन  पुदीना धनिया चटनी - २ टेबल स्पून  कसा हुआ पनीर - १/२ कप   गाजर (कसी हुई) - १/२ कप   मेयोनेज़  - २ टेबल स्पून  नमक -

Carrot Paratha Ingredients : Carrots (grated) - 1.5 cups Whole wheat flour - 1.5 cups Green Coriander (finely chopped) - 2 tbsp Onion (finely chopped) - 2 tbsp Ginger (grated) - 1 tsp Green chillies (finely chopped) - 1/2 tsp Curry leaves  (finely chopped) - 1 tbsp Oil - 1 tbsp Salt - 1/2 tsp or as per taste Oil for roasting parathas Method : 1. Add 1.5 cups of whole wheat flour into a thali or mixing bowl.  2. Add 1/2 tsp salt or as required and mix 3. Now add 1.5 cups grated carrots , 2 tbsp finely chopped onions, 2 tbsp chopped coriander leaves, 1/2 tsp finely chopped green chili, 1 tsp finely chopped ginger, 1 tbsp chopped curry leaves. 4. Mix everything very well with your finger tips. 5. Soon the carrots will start leaving moisture.  6. Pour ¼ cup of water or as required. Since carrots leave moisture add water wisely. 7. Begin to gather the mixture and start kneading to a smooth dough. 8. Drizzle 1/2 tbsp of oil on the dough. 9. Knead till you get a soft and smooth dough.  10. Co

Matar Ka Nimona Ingredients : Green Peas - 2 cup Potatoes (chopped into long thick slices) - 1 cup Onion (finely chopped) - 1/2 cup Tomato (finely chopped) - 1/2 cup Green chillies (chopped) - 1 tsp Ginger (chopped) - 1 tbsp Coriander leaves (chopped) - 1 cup Garlic (chopped) - 1 tbsp Turmeric powder - 1/2 tsp Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Bay leaf - 1 Dry red chilli - 2 Cumin seeds -1/2 tsp Hing (asafoetida) - 1/4 tsp Mustard oil - 4 tbsp Lime juice - 1 tbsp Salt - 1 tsp or as per taste Method : 1. Grind 1.5 cup green peas to a coarse paste without adding water. 2. Boil 1/2 cup peas in 1 cup water till they become soft.  3. Remove from water and keep aside 4. Heat 3 tbsp oil in a kadahi and fry potato slices till they look cripsy and cooked 5. Take them out in a plate 6. Add coarsely blend peas and roast on medium flame for 4-5 minutes while stirring continuously 7. Once the peas paste is roasted, remove and set aside 8. Grind coriander leaves, garlic, ging

Urad Dal Khichdi Ingredients : Split Black Gram (Urad chilka dal) - 1 cup Basmati Rice - 2 cup Cumin seeds - 1 tsp Hing - 1/2 tsp Cloves - 3 Big Cardamom - 1 Green Chillies (finely chopped) - 1 tsp Ginger (grated) - 1 tbsp Desi Ghee - 4 tsp Salt - 1 tsp or as per taste Method : 1. In a bowl mix Urad dal and Rice nicely 2. Wash it nicely 2-3 times 3. Heat ghee in a cooker 4. Add cumin seeds, cloves, big cardamom, hing and let them splutter 5. Add ginger, green chillies and saute for a minute 6. Add washed khichdi in the cooker and mix nicely 7. Add 6 cups of water, salt and give a stir 8. Close the lid of the cooker and cook for 2 whistles 9. Switch off the flame and let the pressure of cooker release on its own 10. Open the lid of the cooker and gently give a mix to the khichdi 11. Serve it hot after adding some ghee over it and combine with papad, pickle and curd उरद दाल खिचड़ी  सामग्री : उरद छिलका दाल - १ कप  बासमती चावल - २ कप  जीरा - १ टी स्पून  हींग - १/२ टी स्पून  लौंग -  ३  बड़ी इ

Sabut Moong Dal Pakode Ingredients : Whole moong dal - 2 cups Ginger (chopped) - 1 inch Garlic cloves - 5 Green chillies (broken to 2 pieces) - 2 Hing - 1/2 tsp Amchur powder - 1 tsp Salt - 1 tsp or as required Red chilli powder - 1 tsp Cumin seeds - 1 tbsp Coriander seeds - 1/2 tbsp Fennel seeds - 1 tsp Radish (grated) - 2 tbsp Green coriander (finely chopped) - 1 tbsp Method : 1. Soak whole moong dal for 8-10 hours or overnight 2. Drain out water from soaked moong dal and transfer it into a mixer jar 3. Add chopped ginger, garlic, green chillies, hing, amchur powder, salt, red chilli powder, cumin seeds 4. Now add about 1/3 cup water and grind it to a thick paste 5. Dry roast coriander seeds and fennel seeds for a minute and then pound them coarsely in a mortar pestle  6. Add coarse coriander and fennel seeds to the dal paste 7. Mix nicely  8. If the mixture is not thick, add about 1-2 tbsp suji or bread crumbs, mix and leave for 3-4 minutes  9. Make balls of the mixture and deep fry

Broccoli Bell Pepper Stir Fry Ingredients : Broccoli florets - 2 heaped cups Green Bell Pepper (deseeded & chopped ) - 1/2 cup Red Bell Pepper (deseeded & chopped ) - 1/2 cup Yellow Bell Pepper (deseeded & chopped ) - 1/2 cup Cumin seeds - 1/2 tsp Ginger (grated) - 1 tsp Onion (sliced) - 1 (medium size) Tomato (chopped and deseeded) - 1 (medium size) Salt - 1 tsp or as per taste  Turmeric powder - 1/8 tsp Red Chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Roased peanuts (crushed) - 2 tbsp Oil - 2 tbsp Method : 1. Heat 4 cups of water in a pot 2. Add 1/2 tsp salt and broccoli florets in it 3. Leave for about 10 minutes 4. Drain off the water and set aside 5. Heat Oil in a pan and add cumin 6. When they begin to splutter add ginger. Fry until it turns aromatic 7. Add sliced onions and fry till it becomes transparent on medium heat 8. Add tomatoes, 1/2 tsp salt, turmeric powder and fry until the tomatoes turn mushy 9. Add red chilli powder and garam masala powder 10. Ad

Soya Bathua Sabji Ingredients :   Bathua - 250 gms Soya chunks - 1 cup Onion (finely chopped) - 1 cup Tomato (finely chopped) - 1 cup Green chillies (finely chopped) - 1 tsp Ginger (grated) - 1 tsp Mustard oil - 2 tbsp Cumin seeds - 1/2 tsp Coriander powder - 2 tsp Turmeric powder - 1/2 tsp Red chili powder - 1/2 tsp Garam masala powder - 1/2 tsp Salt - 1 tsp or as per taste Curd - 1/2 cup Method : 1. Remove the bathua leaves from the stem and discard the stem 2. Wash the bathua leaves 2 times nicely with water 3. Boil 2 cup water in a pan and add 1/2 tsp salt, soya chunks to it. 4. Cook for about 5 to 6 minutes or until the soya chunks become spongy and enlarged.  5. Next, run cold water over the cooked soya chunks to rinse them well.  6. Squeeze out any excess water from the soya chunks and keep them aside 7. Heat oil in a kadahi 8. Add cumin seeds and let them splutter 9. Add finely chopped onion and saute for a while 10. Add grated ginger, chopped green chillies and cook till onion