Prabha Ki Rasoi - Recipes in Hindi and English

Dudhi Muthiya with Atta Ingredients : Wheat flour / Atta - 1.5 cup Suji - 1/4 cup Besan - 1/4 cup Turmeric - 1/4 tsp Red Chilli powder - 1/2 tsp Coriander powder - 1 tsp Cumin powder - 1/4 tsp Garam masala - 1/2 tsp Ajwain (Carom seeds) - 1/4 tsp Saunf (Fennel) - 1/2 tsp Sugar - 1 tbsp Hing - 1/4 tsp Salt - 1/2 tsp Bottle gourd (Lauki / Dudhi) - 2 cup (grated) Ginger paste - 1/2 tsp Green Chiili (finely chopped) - 1 Green Coriander (finely chopped) - 4 tbsp Curd - 1 tbsp Oil - 3 tbsp Mustard seeds - 1 tsp Sesame seeds - 2 tsp Curry leaves - 7-8 Coconut (grated) - 2 tbsp Method : 1. In a large mixing bowl add atta, suji, besan 2. Now add red chilli powder, coriander powder, cumin powder, garam masala powder 3. Add ajwain, saunf, sugar, 1/8 tsp hing, salt and mix nicely 4. Now add lauki, ginger paste, green chilli, 2 tbsp green coriander, curd, 1 tbsp oil 5. Without adding any water knead a soft dough of the mixture by squeezing the lauki 6. Rest the dough for 15 minutes and make sure th

Khoya Kulfi Ingredients : Full cream Milk - 1 litre Khoya - 1 cup Sugar - 1/2 cup Green Cardamom powder - 1 tsp Almonds (peeled and chopped) - 1 tbsp Pistachios (chopped) - 1 tbsp Method : 1. Keep milk to boil in a pan on high flame 2. When it comes to boil lower the flame and give it a stir 3. Let it cook on low flame till it reduces to half 4. Add khoya, sugar and mix nicely  5. Cook for 7-8 minutes and let it thicken a bit   6. Add cardamom powder and mix it 7. Switch off the flame and let the mixture cool down 8. After the mixture cools down, transfer it into a blender jar and blend it to make it a smooth mixture 9. Keep the blender jar with mixture in freezer for 2-3 hours 10. After 2-3 hours take it out and again blend it 11. Pour the mixture into the kulfi molds and garnish with almonds and pistachios 12. Keep them in the freezer to set overnight or for eight hours 13. After setting keep the mold outside for 30 seconds 14. Take out the kulfi comfortably and serve it chilled garn

Grapes Sweet Chutney Ingredients: Fresh Grapes - 1 cup Jaggery - 1/2 cup Ginger (grated) - 1/2 tsp Cumin seeds - 1/4 tsp Fennel seeds - 1/4 tsp Black pepper (crushed) - 1/4 tsp Red chilli powder - 1/4 tsp Roasted cumin powder - 1/2 tsp Rock salt (Sendha namak) - 1/4 tsp Nuts - 1 tbsp Oil - 1 tsp Method : 1. Wash grapes and cut them into halves 2. Heat oil in a kadahi 3. Add cumin seeds, fennel seeds and let them crackle 4. Add ginger, jaggery and 1/3 cup water 5. Let the jaggery melt 6. Add chopped grapes and cook for 8-10 minutes on slow flame 7. When grapes change colour add rock salt, red chilli powder, black pepper, cumin powder 8. Mix nicely 9. Cook for 4-5 minutes 10. Now add nuts and cook for 3-4 minutes 11. When it becomes a bit thick, remove it from flame 12. Cool it and serve it with any meal अंगूर की हलवाई स्टाइल मीठी चटनी (व्रत स्पेशल) सामग्री : ताज़े अंगूर - १ कप गुड़ - १/२ कप अदरक (कसी हुई) - १/२ टी स्पून जीरा - १/४ टी स्पून सौंफ - १/४ टी स्पून काली मिर्च (कुटी हुई) - १/४ ट

Chana and Moong Sprouts Chaat Ingredients : Kala chana sprouts - 1 cup Moong sprouts - 1 cup Boiled potato (peeled and sliced) - 1 cup Green chillies (finely chopped) - 2 Carrot (finely chopped) - 1 Tomato (sliced) - 1 (big size) Cucumber (finely chopped) - 1  Sweet tamarind chutney - 2 tbsp Green chutney - 2 tbsp Chaat masala - 1 tsp Salt - 1 tsp or as per taste Red chilli powder - 1/2 tsp Lemon Juice - 1 tbsp Green coriander (finely chopped) - 1 tbsp Sev / Bhujiya for garnishing Method : 1. Place the sprouts in a stainless steel colander 2. Pour 2 cups of water in a deep pan, keep it to boil and place the sprouts colander over it 3. Cover it and steam it for 5 to 7 mins. 4. In this way, the sprouts get cooked without losing its nutrients. 5. Take them out in a plate and let them cool down completely 6. Arrange tomato slices over the sprouts layer 7. Arrange potato slices over the tomato layer 8. Place the cucumber and carrot pieces over it 9. Add the sweet tamarind chutney, green chu

Aloo Pyaz Kadhi Ingredients : Besan (Gram flour) - 2 tbsp Curd - 2 cup or Chhachh - 4 cup Onion (Sliced lengthwise) - 1 cup Potato (Sliced lengthwise) - 1 cup Green chillies (finely chooped) - 2 Fenugreek (methi) seeds - 1/2 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Dry red chillies - 2 Hing (Asafoetida) - 1/4 tsp Curry leaves - 6-7 Salt - 1.5 tsp or as per taste Turmeric powder - 1/2 tsp Mustard Oil - 2 tbsp Desi ghee - 2 tsp Coriander leaves for garnishing Method : 1. In a kadahi heat oil 2. Lower the flame and add fenugreek seeds, cumin seeds, hing 3. Once they splutter add chopped onion slices and stir  4. Add green chillies and stir till onion becomes transparent 5. Add potato slices and stir for a while  6. Add 1/2 tsp salt and mix nicely 7. Cover it and let it cook till potato becomes soft 8. Add besan, 1 tsp salt, turmeric powder, curd / chhachh in a mixer jar and blend to get a smooth mixture 9. When potatoes have become soft, add besan mixture and give it a mix. If re