Prabha Ki Rasoi - Recipes in Hindi and English

Kacha Kela Curd Curry Ingredients : Raw Banana - 500 gm Curd - 1 cup Ginger garlic paste - 1 tsp Red chilli powder - 1/2 tsp Coriander powder - 1 tsp Turmeric powder - 1/4 tsp Salt - 1 tsp or as per taste Fenugreek seeds - 1/2 tsp Oil - 2 tbsp Method : 1. Mix curd, ginger-garlic paste, red chilli powder, coriander powder, turmeric powder and salt in a bowl and keep aside 2. Remove skin and chop raw banana into small circular pieces and put in water 3. Heat 2 tbsp oil in a fry pan 4. Fry chopped raw bananas in it for 3-5 minutes. Stir often or it may stick to the pan 5. When it is half cooked remove from oil and keep aside 6. In the remaining oil, put fenugreek seeds and let it splutter 7. Add curd-spices mixture in the pan and let it cook for few minutes 8. It will become thick and shine of oil will appear on it 9. Add 3 cups of water and let it boil for 3-4 minutes 10. Add fried and half cooked raw banana pieces 11. Mix well without breaking the pieces 12. Cove

Falahari Kuttu Cheela Ingredients : Kuttu ka atta or buckwheat flour - 3/4 cup Singhada Atta or water chestnut flour - 1/4 cup Lauki or Bottlegourd - (grated) - 1 cup Roasted Cumin powder - 1/2 tsp Green Chilly (finely chopped) - 1 Sendha Namak - 1 tsp Oil / Ghee for cooking Method : 1. Wash, peel and grate bottlegourd 2. In a mixing bowl add kuttu atta, singhada atta, grated lauki, green chilli 3. Now add sendha namak, roasted cumin powder  4. Add 1 cup water and mix nicely 5. Adjust water quantity as the consistency should be like normal dosa batter 6. Heat a griddle on medium flame and grease with some oil or ghee 7. Pour 2 tbsp batter on tava and spread.  This will not spread like normal dosa, just do as much as possible easily. It will be thicker than dosa. 8.  Apply ghee/oil on the top of cheela and sides as well. Let it cook for 30-40 seconds. 9. Flip it over to other side and cook. It should be golden brown after cooking. 10. Kuttu ka cheela or buckwheat cheela or falahari chee

Gur Ki Kheer Ingredients : Full cream milk - 1 ltr Rice (medium or small grain) - 1/4 cup Powdered jaggery(preferably date jaggery) - 1/2 cup Almonds (soaked, peeled and chopped) - 1 tbsp Cashew nuts (chopped) - 1 tbsp Pistachios (chopped) - 1 tbsp Golden raisins - 1 tbsp Green cardamom powder - 1/2 tsp Method : 1. Wash rice nicely and soak in water for 15 minutes 2. Heat milk in a heavy bottomed pan 3. As soon as the milk comes to a boil, lower the flame 4. Remove rice from water and add to the milk 5. Mix and cook on low medium flame for 15-20 minutes 6. Keep on stirring in between so that it doesn't stick to the bottom of the pan 7. Add raisins, chopped almonds, chopped pistachios, chopped cashew, chopped walnuts and mix 8. Add cardamom powder, mix and cook for 10-12 minutes more 9. Once the kheer looky thick and creamy, switch off the gas 10. Allow the kheer to cool down for 4-5 minutes 11. Add powdered jaggery and mix well 12. Garnish with chopped dry fruits and serve Tips to

Aloo Corn Cutlets Ingredients : Corn kernels (boiled) - 1 cup Potato (boiled and mashed) - 1 cup Onion (finely chopped) - 2 tbsp Capsicum (finely chopped) - 2 tbsp Green Chilli  (finely chopped) - 1/2 tsp Ginger (grated) - 1 tsp Red chilli powder - 1/2 tsp Turmeric powder - 1/2 tsp Garam masala powder - 1/2 tsp Besan (roasted) - 1 tbsp Bread crumbs - 1/2 cup Cornflour - 1 tbsp Black pepper powder - 1/4 tsp Lemon Juice - 1 tbsp Salt - 1/2 tsp Oil for frying Method : 1. In a blender take 3/4 cup boiled corn and blend to a coarse paste without adding any water 2. Transfer the paste to a large mixing bowl 3. Add boiled and mashed potato 4. Add onion, capsicum, chilli, ginger 5. Add red chilli powder, turmeric powder, garam masala powder, salt 6. Add bread crumbs, besan, corn flour, 1/4 cup boiled corn, black pepper, lemon juice 7. Combine everything to form a dough 8. Grease palms with oil and make kebabs of your desired shape, round, elongated, bullet shaped 9. Deep fry the kebabs in hot