Prabha Ki Rasoi - Recipes in Hindi and English

Satvik Cheesy Salad Without Cheese Ingredients: Cashew nuts - 1/2 cup Green chili - 1 Fresh coconut - 1/4 cup Broccoli florets - 1 cup Corn kernels - 1 cup Black chana sprouts - 1/2 cup Red capsicum (diced) - 1/2 cup Yellow capsicum (diced) - 1/2 cup Cucumber (finely chopped) - 1/2 cup Carrot (finely chopped) - 1/2 cup Rock Salt / Sendha Namak - 1 tsp Oregano - 1 tsp Method: 1. Soak cashew nuts in enough water for 6 hours 2. Add soaked cashews, green chili, coconut in a mixer jar 3. Grind them till you get a smooth creamy paste 4. Add broccoli florets, corn kernels, black chana sprouts in a sieve 5. Place the sieve over a pan of boiling water and steam for 2-3 minutes 6. Now add red capsicum, yellow capsicum in it and steam for 2-3 minutes more 7. Now take out the steamed veggies in a mixing bowl 8. Let them cool and then add cucumber, carrot, cashew paste 9. Add rock salt, oregano and mix 10. Garnish with almonds, dry blueberries, flax seeds 

Cucumber, Tomato, Chickpea Salad Ingredients: Cucumber (diced) - 2 cups Tomatoes (sliced) - 1.5 cups Chickpeas (boiled) - 1/2 cup Onion (chopped) - 2 tbsp Green capsicum (deseeded, chopped) - 1/2 cup Green coriander (chopped) - 1/4 cup Salt - 1/2 tsp or to taste Black pepper - 1/2 tsp Olive oil - 2 tbsp Fresh lemon juice - 2 tbsp Apple Cider Vinegar - 1 tbsp Garlic (minced) - 2 cloves Cumin powder - 1 tsp Method: 1. In a large bowl, combine sliced tomatoes, cucumber, chickpeas, onion, green capsicum and set aside. 2. In a small bowl, add olive oil, vinegar, lemon juice, garlic, cumin powder, pepper powder and salt 3. Mix well until dressing is emulsified. 4. Pour the dressing on top of the salad, add in the fresh coriander leaves and toss everything together until all the veggies are nicely coated.  5. Let the salad sit for about 10 minutes (or up to an hour) to allow the veggies to soak up all that delicious flavor! 6. Taste and season with additional salt and pepper, as...

Corn Salad Ingredients: Corn kernels - 2 cups Cherry tomatoes - 1/2 cup English Cucumber - 1/2 cup Tofu - 1/3 cup Onion (finely chopped) - 1/2 cup Basil (thinly sliced) - 1/4 cup Olive oil - 1.5 tbsp Lime juice - 1 tbsp Salt - 1/2 tsp Black pepper - 1/2 tsp Mixed seeds - 1 tbsp Blue berries - 1 tsp Method: 1. Steam corn kernels till they become soft 2. Let them cool 3. Cut cherry tomatoes into halves 4. Crumble tofu 5. In a small bowl mix olive oil, lime juice, salt, black pepper 6. In a large bowl add steamed corn, tomatoes, tofu, onion, cucumber, basil and mix 7. Now add the dressing and combine well 8. Great salad full of flavour is ready to be served 9. Garnish with mixed seeds, blue berries for a crunch and serve

Fenugreek / Methi Sprouts Salad Ingredients: Fenugreek / Methi seeds - 1/2 cup Onion (finely chopped) - ½ cup Tomato (finely chopped) - 1 (large) Cilantro (chopped) - ¼ cup   Green chiles (finely chopped) - 2  Lemon juice - 2 tbsp Black salt - 1 tsp  Freshly cracked black pepper - ¼ tsp  Method: Sprouting Fenugreek / Methi Seeds Day 1 : Rinse and soak ½ cup fenugreek seeds for 24 hours. Make sure seeds are entirely submerged in the water. Day 2 : Rinse seeds with water thoroughly and soak again for 24 hours. Day 3 : Rinse seeds with water thoroughly by placing in a sieve. Once the seeds have been rinsed, place the sieve with seeds inside in a dark place and cover with a damp cloth. Day 4 : Repeat step 3 Day 5 : You will see that the fenugreek seeds have sprouted. If all the seeds have not sprouted yet, repeat step 3 one more time. Once your seeds have sprouted, rinse well and dry. You can store these sprouted fenugreek seeds for up to 10 days in your refrigerato...

Moong Sprouts Almond Cheesy Salad Ingredients: Moong sprouts - 1 cup Corn kernels - 1 cup Almonds -15 Green chili - 1 Fresh coconut (chopped) - 1/2 cup Green capsicum (finely chopped) - 1/2 cup Cucumber (finely chopped) - 1 cup Carrots (finely chopped) - 1 cup Rock Salt / Sendha namak - 1 tsp Oregano - 1 tsp Method: 1. Soak 15 almonds for 6 hours 2. Peel the almonds 3. Add almonds, green chili, fresh coconut in a blender 4. Grind them till you get a creamy smoothy paste 5. Add moong sprouts, corn kernels in a sieve 6. Place the sieve over a pan of boiling water, cover it and steam for 6-7 minutes 7. Now take them out in a serving bowl and let them cool 8. Add green capsicum, cucumber, carrots 9. Add almond coconut paste and give a mix 10. Add rock salt, oregano and mix 11. Garnish with roasted peanuts, blueberries, flax seeds 12. Enjoy Moong Sprouts Almond Cheesy Salad as a side dish or as a breakfast, midday meal or even as a light nutritious lunch or dinner

Beetroot Chickpea Salad Ingredients: Beetroot (diced and boiled) - 2 cups Chickpeas (boiled) - 1.5 cups Cucumber (diced) - 1/2 cup Onion (finely chopped) - 1/4 cup Paneer / Tofu (cubed) - 1/2 cup Coriander leaves - 2 tbsp Virgin Olive Oil - 3 tbsp Lemon juice - 2 tbsp Garlic cloves (minced) - 2 Roasted cumin powder - 1 tsp Salt - 1/2 tsp or as per taste Black pepper powder - 1/2 tsp Method: 1, In a small jar add olive oil, lemon juice, minced garlic, cumin powder, salt, black pepper powder 2. Whisk to combine 3. In a large mixing bowl add beetroot, chickpeas, cucumber, onion, paneer / tofu, coriander leaves 4. Drizzle the dressing over the salad ingredients 5. Toss well to combine 6. Top it with some sunflower seeds and serve immediately or keep it in refrigerator until ready to serve  

Indian Cucumber Yogurt Salad Ingredients: Cucumber (chopped) - 2 (medium size) Tomato (deseeded and chopped)- 1 (medium size) Plain Yogurt - 1.5 cups Onion (finely chopped) - 1/3 cup Carrot (grated) - 1/2 cup Jalapeno (finely chopped) - 1 Garlic (minced) - 1/2 tbsp Cilantro (finely chopped) - 2 tbsp Salt to taste Cumin powder - 1/2 tsp Black pepper powder - 1/2 tsp Lime juice - 1/2 tbsp Method: 1. In a mixing bowl add yogurt, garlic, salt, cumin powder, black pepper powder, lime juice 2. Whisk it nicely to make it smooth 3. Add cucumber, tomatoes, onion, carrot and give a mix 4. Now add jalapeno, cilantro and mix nicely 5. Refrigerate for half an hour  6. Serve it alongside Indian curries or biryani or pulao 7. You can refrigerate for 1 to 2 days but don't freeze it

Lobia Salad Ingredients: Lobia / Black Eyed Peas- 1 cup Cucumber (chopped) - 1 cup Tomatoes (chopped) - 1/2 cup Onion(chopped) - 1/4 cup Coriander leaves (chopped) - 2 tbsp Sunflower seeds/ peanuts - 1/4 cup Olive Oil - 2 tbsp Lemon Juice - 1 tbsp Cumin powder - 1/4 tsp Pepper powder - 1/2 tsp Salt to taste Potatoes (boiled and cubed) - 1 cup Method: 1.  Soak the lobia for 3 to 4 hours. 2. Wash the soaked lobia and add them to the Pressure cooker. 3. Add 2 cups of water, 3/4 tsp salt and cook for 2-3 whistles  4. Let the pressure release on its own and then strain the lobia and keep it aside 5. Dice boiled potatoes 6. Finely chop onion, tomatoes, cucumber, and cilantro. 7. In a mixing bowl add olive oil, lemon juice, 1/4 tsp salt, cumin powder and freshly ground black pepper powder and whisk together 8. Add finely chopped onions, tomatoes, cucumber and potato cubes 9. Mix it well so the salad dressing is coated well with the veggies. 10. Now add boiled lobia, coriander leaves ...

Pan Grilled Tofu Salad Ingredients: Tofu - 200 gm Broccoli florets - 1/2 cup Corn kernels - 1/2 cup Red bell pepper - 1/2 cup Yellow bell pepper - 1/2 cup Tomato (deseeded cubed) - 1/2 cup Garlic (minced) - 2-3 cloves Onion (cubed) - 1 (medium size) Lemon juice - 1 tbsp Jaggery powder - 1 tsp Oregano - 1 tsp Red chilli flakes - 2 tsp Salt - 1 tsp or as per taste Oil - 4 tsp Turmeric powder - 1/4 tsp Method: 1. Add broccoli florets, corn kernels in a colander and place it on a pan of boiling water and steam for 5-7 minutes 2. In a small bowl mix juice of lemon, jaggery powder, 1/2 tsp oregano, 1/2 tsp red chilli powder, pinch of salt for dressing 3. Cut Tofu lengthwise 4. In a bowl add 2 tsp oil, 1 tsp red chili powder, turmeric powder, 1/4 tsp salt 5. Coat tofu pieces nicely in this marination of spices and oil 6. Heat a pan 7. Add tofu pieces and grill from both sides on low flame 8. Take them out in a plate and keep aside 9. In the same pan heat 2 tsp oil  10. Add minced garlic, ...