Prabha Ki Rasoi - Recipes in Hindi and English

Safed Matar Ki Sabji  Ingredients : Safed Matar - 1 cup Salt - 1 tsp Oil - 2 tbsp Cumin seeds - 1/2 tsp  Hing - 1/4 tsp Coriander powder - 1.5 tsp Ginger (grated) - 1 tsp Green Chillies (finely chopped) - 1/2 tsp Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Amchur powder - 1 tsp Chat masala powder - 1/2 tsp Method : 1. Wash and Soak Safed matar for 3-4 hours 2. Remove from water and transfer soaked matar in a cooker 3. Add 1 cup water and 1 tsp salt in it 4. Close the lid of the cooker and cook for 1 whistle on high flame 5. Lower the flame and cook for 5 minutes more 6. Switch off the gas 7. Let the pressure of cooker release on its own 8. Open the lid and check that matar has become nicely soft 9. Heat oil in a pan or kadahi 10. Add cumin seeds and let them crackle 11. Lower the flame and add hing, coriander powder, grated ginger, green chillies, red chilli powder, garam masala powder 12. Mix nicely 13. Add 1/2 cup water in the spices and saute till the oil separates fro

Baby Corn Fritters Ingredients : Baby corn - 1 packet Red chili powder - 1 tsp Salt to taste Lemon juice - 1 tbsp Maida - 1/2 cup Corn flour - 2 tbsp Bread crumbs (fresh)  Oil for frying Method : 1, Boil baby corns in hot water with 1/4 tsp salt 2. Take them out from water and let them cool 3. Cut the baby corns into two lengthwise 4. Take the baby corns in a bowl and add 1/4 tsp salt, 1/2 tsp chili powder, lemon juice 5. Gently mix it and keep it aside 6. In another bowl add maida, corn flour, 1/4 tsp salt, 1/2 tsp red chili powder and mix it 7. Add water till you get the right consistency for a batter that is not very thick and not very runny 8. Dip the baby corn pieces in the batter, roll it in fresh bread crumbs and deep fry it 9. Fry till they turn golden brown from all sides 10. Take them in a plate lined with a kitchen paper 11. Enjoy them with sauce, chutney or any dip of your choice बेबी कॉर्न  फ्रिटर्स / पकोड़े   सामग्री : बेबी कॉर्न - १ पैकेट  लाल मिर्च पाउडर - १ टी स्पून  नम

Beetroot Pulao Ingredients : Basmati rice - 1 cup Oil - 2 tbsp Green cardamoms - 4 Cinnamon - 1 inch Cloves - 3 Black peppercorns - 6 Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Onion (chopped) - 1/2 cup Curry leaves - 7-8 Beetroot (grated) - 1 cup Ginger garlic paste - 1 tsp Green chillies (slit) - 2 Coriander leaves - 1/4 cup Turmeric powder - 1/4 tsp Red chilli powder - 1/4 tsp Coriander powder - 1/2 tsp Salt - 1 tsp or as per taste Coriander leaves for garnish Method : 1. Rinse basmati rice in water very well and soak in enough water for 20 minutes 2. After 20 minutes drain the water from the rice and keep the rice aside 3. Heat oil in a pressure cooker 4. Add mustard seeds, cumin seeds, cinnamon, cloves, black peppercorns, green cardamoms 5. Add chopped onions and curry leaves 6. Stir and saute till the onions start to become light golden 7. Then add ginger garlic paste, slit green chillies and 1/4 cup green coriander 8. Saute for few seconds till the raw aroma of ginger garlic

Samo Millet Idli Ingredients :  Samo Millet (Samak rice) - 2 cups Urad Dal - 1/2 cup Fenugreek seeds - 2 tsp Sago (tapioca pearls) - 4 tbsp Salt - 1 tsp or as per taste Oil for greasing idli molds Method : 1. In a bowl add samo millet, urad dal, fenugreek seeds, sago 2. Now rinse and drain them 3-4 times 3. Soak in enough water for 6-8 hours 4. Drain the water and transfer the millets mix to a blender 5. Add 1/2 cup water and blend to a smooth paste 6. Transfer to a bowl 7. Add salt and mix it well. Consistency should be like normal idli batter 8. Cover it and allow to ferment for 8 hours 9. Mix the fermented idli batter  10. If required add little water and mix  11. Grease the idli molds with little oil 12. Add batter in the greased idli moulds 13. Steam the idlis for 10-12 minutes 14. Insert a knife in the Idli to check if the Idli is cooked.  15. If it comes out clean, then the idli is cooked or cook it for 3-4 minutes more 16. Allow them to cool a bit and then take them out with th