Prabha Ki Rasoi - Recipes in Hindi and English

Healthy Bajra Toast Ingredients : Bread Slices -  Bajra Atta - 1 cup Curd - 1/2 cup Salt - 3/4 tsp Green chilly (finely chopped) - 1 Ginger (grated) - 1 tsp Capsicum (finely chopped) - 2 tbsp Carrot (finely chopped) - 2 tbsp Green Coriander (finely chopped) - 1 tbsp Eno fruit salt - 1/2 tsp Ghee / Oil - 2 tbsp Method : 1. Take bajra atta in a bowl and add curd 2. Adding water gradually, keep mixing to get a lump free batter 3. Make the batter slightly thin 4. Add green chillies, ginger, capsicum, carrot, green coriander, salt in the batter 5. Mix nicely 6. Add Eno fruit salt, 1 tbsp water on eno salt and mix 7. Take a bread slice and spread 2 tbsp batter on one side 8. Heat 1 tbsp oil in a pan 9. Place the bread slice on the pan with the batter side on the pan 10. Let the bread cook on medium flame and spread the batter on the upper side of the slice 11. Flip the bread slice after 2 minutes and cook from other side as well 12. When the slice is nicely cooked from both sides serve i...

Aloo Bathua Sabji Ingredients :  Bathua - 250 gms Potato (Boiled) - 4 Green chillies (finely chopped) - 1 tsp Ginger (grated) - 1 tsp Mustard oil - 2 tbsp Hing (Asafoetida) - 1/4 tsp 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 Amchur powder - 1/2 tsp Salt - 1 tsp or as per taste Method : 1. Remove the bathua leaves from the stem and discard the stem 2. Wash the bathua leaves 2-3 times nicely with water 3. Boil the leaves in water for 5-7 minutes 4. Remove from heat, strain them and let them cool 5. Peel the boiled potatoes and cut them into desired shape and size pieces 6. Squeeze the cooled bathua leaves 7. Roughly chop the boiled and squeezed bathua 8. Heat oil in a kadahi 9. Add cumin seeds, hing and let them splutter 10. Add grated ginger, chopped green chillies and cook for a minute 11. Add coriander powder, turmeric powder, red chilli powder and saute for few seconds 12. Add potato pieces, m...

Multigrain Uttapam Ingredients : Wheat flour - 1.5 cups Chana Flour - 1 cup Oats flour - 1 cup Onion (finely chopped) - 1 cup Capsicum (finely chopped) - 1/2 cup Carrots (finely chopped) - 1/2 cup Green chillies (finely chopped) - 1 tsp Ginger (grated) - 1 tsp Green coriander (chopped) - 2 tbsp Salt to taste Carom seeds - 1/2 tsp Oil for pan frying Method : 1. In a bowl add wheat flour, chana flour, oats flour 2. Add salt, carom seeds and mix nicely 3. Adding water little by little make a smooth batter and keep it aside for 10 minutes 4. Add onion, carrot, capsicum, green chillies, ginger, green coriander 5. Mix nicely 6. Heat a non stick Tawa and grease it little 7. Put 2 ladles of batter in the center and spread it with the back of ladle in circular manner 8. Let it cook for about 2 minutes 9. Using a spatula flip it 10. Let it cook for 2 minutes from this side and flip it again 11. Cook for another 2 minutes 12. Take it out in a plate 13. Serve it hot with chutney or sauce

Chukander ki Kanji | Beetroot Kanji Ingredients : Beetroot - 250 gm Mustard seeds - 2 tbsp Salt - 1 tsp or as per taste  Black Salt - 1 tsp Hing (Asafetida) - 1 tsp Water - 1 liter Mustard Oil - 1/2 tsp Method : 1. Soak mustard seeds in 4 tbsp lukewarm water for 30 minutes 2. Peel and wash the beetroots properly 3. Cut the beetroots into batons about 3-4 inch long 4. Boil 1 liter water in a sauce pan 5. In the boiling water add beetroots and let it come to a boil again 6. Remove from heat and cover it for 5 minutes 7. Grind mustard seeds to a fine paste 8. Add mustard seeds paste, salt, black salt, hing and oil to the beetroot water and mix nicely 9. Transfer the beetroot mixture to a glass or ceramic or earthen container after it cools to room temperature 10. Cover it and keep this container in the sunlight to ferment for 4-5 days 11. If there isn't ample sunlight, keep it in a warm place and let it ferment 12. Once done, taste the Kanji to check if it is ready. If it is sour, the...