Prabha Ki Rasoi - Recipes in Hindi and English

Bread Kheer with Jaggery    Ingredients : Bread - 3 slices Milk - 3 cups Jaggery - 1/4 cup Ghee - 1 tbsp Mixed nuts - 2 tbsp Cardamom powder - 1/2 tsp Method : 1. Cut the bread slices into squares 2. Heat ghee and toast the bread pieces 3. Toast them until crisp and golden brown 4. Boil milk in a pan and simmer for 2 minutes 5. Add bread pieces and mix well 6. Simmer for 3-4 minutes. Kheer will start thickening 7. Add 1 tbsp nuts, cardamom powder and mix  8. Remove from flame and add jaggery  9. Mix nicely 10. Serve warm and chilled garnished with 1 tbsp nuts Tips to Remember : You can coarsely grind the toasted bread pieces before adding to the milk In place of jaggery you can add sugar along with the bread in the milk This kheer thickens very quickly so remove from fire accordingly If you want you can fry the nuts in ghee before adding If the kheer appears very thick while serving, add some more hot milk if serving hot and chilled milk if serving chilled ब्रेड खीर गुड़ वाली    सामग्री

Falahari Rajgira Dahi Vada Ingredients : Rajgira Atta - 1/2 cup Potato (boiled) - 1 (medium size) Green chilli (finely chopped) - 2 Red Chilli powder - 1/2 tsp Rock Salt (Sendha Namak) - 1 tsp or as per taste Yogurt / Curd - 2 cups Roasted cumin powder - 1/2 tsp Oil for frying Method : 1. In a bowl add yogurt, 1/2 tsp rock salt, 1/4 tsp red chilli powder, 1/2 tsp roasted cumin powder, 1 finely chopped green chilli 2. Whisk well. 3. Mash the potato well 4. Add rajgira atta, 1 finely chopped green chilli, 1/4 tsp red chilli powder, 1/2 tsp rock salt 5. Mix nicely 6. Make a very thick batter by adding water gradually. 7. Heat oil in a kadahi to fry pakoris 8. Drop small portions of the batter in the oil  9. Fry on medium heat till pakoris turn golden brown 10. Take out the pakoris in a plate lined with an absorbent paper. 11. Let the pakoris cool a bit 12. Add the pakori to the prepared yogurt. 13. Mix gently  14. Garnish with cumin powder and red chilli and serve. फलाहारी राजगीरा दही बड़ा

Kacche Aam Pudina Ki Chutney Ingredients : Green coriander (chopped) - 1/2 cup  Mint leaves (chopped) - 1/2 cup  Raw mango (chopped) - 1 (medium) Green chillies (chopped) - 4 Ginger (chopped) - 1 tsp Sugar - 1 tsp Sendha namak (rock salt) - 3/4 tsp or to taste Method : 1. Add coriander leaves, mint leaves, chopped raw mango, ginger, green chillies in a grinder 2. Add sugar, sendha namak 3. Grind it once nicely 4. Add 2 tbsp water or as required and grind again till smooth 5. Delicious Falahari Kachhe Aam Pudina chutney is ready 6. Enjoy it with any snack or main course 7. You can keep it in fridge to last for one week. कच्चा आम पुदीना चटनी सामग्री : हरा धनिया (कटा हुआ) - १/२ कप पुदीना पत्ते (कटे हुए) - १/२ कप कच्चा आम (कटा हुआ) - १ (माध्यम आकार) हरी मिर्च(कटी हुई) - ४ अदरक (कटी हुई) - १ टी स्पून  चीनी - १ टी स्पून  सेंधा नमक - १/२ टी स्पून या स्वाद अनुसार  विधि :  १. एक ग्राइंडर में हरा धनिया, पुदीना पत्ते, कटा हुआ कच्चा आम, अदरक, हरी मिर्च डालें  २. चीनी, सेंधा नमक, डालें  ३. एक बार अ

Falahari Samvat Ke Chawal Ingredients : Sama ke chawal (barnyard millet) - 1 cup Cumin seeds - 1/2 tsp Roasted peanuts crushed - 3 tbsp Potato (chopped) - 1/2 cup Green chillis (chopped) - 2 Ginger (chopped) - 1 tsp Green coriander (finely chopped) - 1 tbsp Lemon juice - 1 tbsp Chilli flakes - 1/2 tsp Sendha namak (rock salt) 1 tsp or to taste Ghee (clarified butter) - 1 tbsp Method : 1. Wash and soak the millet in water for 1 hour. 2. Drain the water and set aside. 3. Heat ghee in a pan 4. Add cumin seeds and let them crackle 5. Add green chillis, ginger and peanuts and saute for 1-2 minutes. 6. Add the potatoes and saute for 1-2 minutes. 7. Now add the millet, rock salt, chilli flakes and saute for 1-2 minutes. 8. Pour in 3 cups of water and stir well.  9. Once it starts to boil reduce the heat  10. Cover and let it cook for 4-5 minutes 11. Keep stirring in between for even cooking 12. When the water gets absorbed and millets are cooked switch off the heat. 13. Now add the lemon jui

Gujiya - No Sugar/Jaggery, No Mawa-Milk Powder  Ingredients : Refined flour (Maida) - 3 cups Salt - a pinch Ghee - 1/2 cup + 1 tbsp Dates - 10 Almond flakes - 4 tbsp Cashew (chopped) - 4 tbsp Dry coconut (grated) - 1/2 cup Raisins (chopped) - 3 tbsp Walnuts (chopped) - 2 tbsp Pistachios (chopped) - 1 tbsp Green Cardamom - 7-8 Ghee for frying gujiya Method : 1. Take maida in a large bowl and add a pinch salt in it 2. Add 1/2 cup ghee and mix nicely.  3. Adding lukewarm water little by little make a bit hard dough (like poori dough) 4. Cover it and keep it aside for 20 minutes 5. Remove seeds from dates and grind them  6. In a pan add 1 tbsp ghee and let it melt 7. Add almond flakes, chopped cashews, chopped walnuts, chopped pistachios and roast them a bit, for less than a minute 8. Now add grated coconut, chopped raisins and roast for 30 seconds 9. Add grinded dates and switch off the flame 10. Mix dates with other nuts nicely 11. Add crushed green cardamom and mix 12. Take out the stuf

Falahari Paneer in Dhaniya Pudina Gravy Ingredients : Home made paneer (cottage cheese) - 300 gms Honey - 1 tsp Rock Salt (sendha namak)- 1 tsp or to taste Cream - 2 tbsp Ghee - 2 tbsp Green coriander (chopped fine) - 1 tbsp Black pepper powder - 1/2 tsp Lemon juice - 1 tsp Green coriander (chopped) - 1 cup Mint leaves - 1/2 cup Green chillies (chopped) - 2 Ginger (chopped) - 1 tsp Cashew - 6 to 8 Thick yogurt (dahi) - 1/2 cup  Method : 1. Dice the paneer in the desired size. 2. Toss the paneer with 1/4 tsp salt, pepper, lemon juice, 1 tbsp finely chopped coriander 3. Set aside to marinate for 30 minutes. 4. Soak cashews in hot water for 30 minutes 5. Grind 1 cup chopped coriander, mint leaves, green chillies, ginger, cashew, yogurt to a smooth paste. 6. Heat 1 tablespoon ghee in a pan 7. Add the paneer and shallow fry for 2 to 3 minutes until just turning pink.  8. Remove from the pan and set aside. 9. Add 1 tablespoon ghee to the same pan 10. Add the paste and sauté on low to medium

Methi Bites Ingredients: Maida (All purpose flour) - 2 cup Oil - 1/4 cup Salt - 1 tsp Ajwain - 1/2 tsp Kasoori Methi - 2 tbsp Oil for frying Method : 1. Take maida in a big bowl or plate, add 1 tsp salt, 1/2 tsp ajawain and mix well. 2. Add 2 tbsp ksoori methi and mix 3. Add 1/4 cup oil and mix well 4. Now add little water at a time and knead a bit soft dough.  5. Cover the dough and keep it aside for 15-20 minutes to set. 6. Take a orange size portion from the dough and press between your palms to give smoothness 7. Roll out little thick circle from it 8. Using fork make marks on the circle so that the bites don't puff while frying 9. Using knife cut squares or triangles with size of your choice, from the circle.   10. Heat oil in a kadahi to fry 11. Add rolled bites in the medium hot oil as many as can easily fry in the kadahi 12. Fry them on low medium heat till they turn golden brown from all sides 13. Take them out in a plate 14. Serve these Tasty, crunchy Methi Bites as Tea-t

Moong Dal Khasta Kachori Ingredients : Maida - 2 cup Oil - 1/2 cup Salt - 1 tsp Moong dal - 1/2 cup (soaked for 2 hours) Green chilly (finely chopped) - 2  Coriander powder - 1 tsp Fennel powder - 1 tsp Red chilly powder - 1/4 tsp Hing (Asafoetida) - 1/4 tsp Ginger powder - 1/2 tsp (or 1 inch piece grated) Garam masala powder - 1/4 tsp Cumin seeds - 1/2 tsp Oil for frying kachoris Method : 1. Take maida in a big bowl or plate, add 1/2 tsp salt and mix well. 2. Add 1/4 cup oil and mix well 3. Now add little water at a time and knead soft dough same as required for making chapatti. Don't knead the dough too much.  4. Cover the dough and keep it aside for 15-20 minutes to set. 5. Coarsely ground the soaked moong dal.  6. Heat  1/4 cup oil in a pan  7. When oil is sufficiently hot, add cumin seeds and saute for a while.  8. After sauteing cumin seeds add hing, green chilly, coriander powder, fennel powder and saute the spices for few minutes.  9. Now add grounded dal 10. Add 1/2 tsp sa