Prabha Ki Rasoi - Recipes in Hindi and English

Lobia Curry Ingredients: Lobia / Cowpea / Black-eyed peas - 1 cup Salt to taste Oil - 2 tbsp Cumin seeds - 1 tsp Ginger (grated) - 1 tbsp Green chilies (finely chopped) - 1 tsp Coriander powder - 2 tsp Red chilli powder - 1/2 tsp Amchur powder - 1.5 tsp Garam masala powder - 1/2 tsp Green coriander (finely chopped) - 1 tbsp 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 keep the lobia aside 5. Heat oil in a kadahi 6. Add cumin seeds and let them splutter 7. Add grated ginger and finely chopped green chilies and saute till the rawness of ginger goes away 8. Add coriander powder, red chilli powder and saute for a while 9. Add boiled lobia with the water and give a nice mix 10. Add 2 cups of water and stir 11. Let the lobia cook for 3-4 minutes 12. Add amchur powder, garam masala powder and give a nice m...

Curd Rice Ingredients: Rice - 1/2 cup Curd - 1 cup Milk - 1/2 cup Carrot (grated) - 2 tbsp Cucumber (grated) - 2 tbsp Coriander leaves (finely chopped) - 1 tbsp Oil - 1 tbsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Chana dal - 3/4 tsp Urad dal - 3/4 tsp Dry red chilli (broken) - 1 Curry leaves - 1 sprig Hing - a pinch Ginger (finely chopped) - 1/2 tsp Green chilli (finely chopped) - 1 Cashews (roasted and chopped) - 6-8  Salt as per taste Method: 1. Add rice to a bowl and rinse it well few times 2. Transfer it in a cooker 3. Add 1.5 cups of water, 1/2 tsp salt and close the lid 4. Pressure cook for 3 whistles and then let the pressure release on its own 5. Now mash the rice slightly  6. Add warm milk and mix nicely 7. Let the rice cool completely 8. Add curd to cooled rice and mix well until combined 9. Add grated carrot, cucumber, coriander leaves to the curd rice and stir well 10. If required add some salt and mix 11. Heat oil in a tadka pan 12. Add cumin seeds, mustard...

Stuffed Karela with Aloo Ingredients: Karela (Bitter Giurd) - 250 gm Potatoes (boiled) - 2 Turmeric powder - 1/2 tsp Red chili powder - 1/2 tsp Garam masala powder - 1 tsp Chat masala powder - 1 tsp Salt - 1 tsp Oil - 2 tbsp Method: 1. Wash the karelas and peel them slightly 2. Make a vertical slit on each karela. 3. Scoop out and discard seeds and pulp to fill the potato masala 4. Sprinkle and rub 1/2 tsp salt and 1/4 tsp turmeric powder to remove bitterness 5. Let it rest for 20-25 minutes 6. In a mixing bowl mash the boiled potatoes 7. Add 1/4 tsp turmeric powder, red chili powder, chat masala, garam masala and 1/2 tsp salt 8. Mix everything nicely 9. Now fill the karelas with potato masala filling tightly 10. Heat Oil in a Shallow frying pan 11. Shallow fry stuffed karelas lightly for a minute such that the stuffing doesn't fall off 12. Then cover and cook on low-medium heat till stuffed karelas are well cooked 13. Keep flipping them in between for even cooking 14. Once the kar...

Kairichi Chutney Ingredients: Raw mango - 1 Fresh coriander - 1/4 cup Garlic cloves - 6 Freshly grated coconut - 1/4 cup Green chillies - 3 Sugar - 1 tsp Roasted chana dal - 1 tbsp Ice cubes -5 Oil - 1 tbsp Mustard seeds - 1 tsp Hing - a pinch Salt to taste Method: 1. Peel and dice the raw mango 2. Add it to a blender jar 3. Add coriander, coconut, garlic, green chillies, chana dal 4. Add salt, sugar 5. Blend to a smooth paste. Add ice cubes and blend again 6. Transfer to a serving bowl 7. Heat the oil in a tadka pan 8. Add mustard seeds and hing. Let them temper 9. Pour the tempering over the chutney before serving. 10. Enjoy it with any snacks or meal

Paneer Ghee Roast Ingredients: Coriander seeds - 3 tsp Cumin seeds - 1.5 tsp Fennel seeds (saunf) - 2 tsp Fenugreek seeds (methi dana) - 1/2 tsp Black peppercorns - 1/2 tsp Garlic cloves - 7-8 Tamarind pulp - 2 tbsp Dry red chilies - 6 Ghee - 5 tbsp Paneer (cottage cheese) - 400 gm Curd - 5 tbsp Lemon juice - 1 tbsp Salt as per taste Onion (finely chopped) - 1 cup Turmeric powder - 1/2 tsp Curry leaves - 12-14 Method: 1. Heat a pan with 1 tbsp ghee and roast coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, peppercorns, red chilies. 2. Let them cool down and blend into a smooth paste with tamarind pulp, garlic with a little water 3. In a bowl add cubed paneer 4. Add prepared masala paste, lemon juice, curd, salt 5. Mix well and set aside for 30 minutes 6. In the pan heat 4 tbsp ghee 7. Add curry leaves, finely chopped onions 8. Fry until they turn light golden brown 9. Add the marinated paneer along with 1/2 cup water 10. Cook for 3-4 minutes 11. Add turmeric powder and cook...

Rava Uttapam Ingredients: Rava / Sooji / Semolina - 1 cup Dahi / Yogurt - 1/2 cup Green chillies (finely chopped) - 1/2 tsp Ginger (grated) - 1 tsp  Red bell pepper (finely chopped) - 2 tbsp Yellow bell pepper (finely chopped) - 2 tbsp Green bell pepper (finely chopped) - 2 tbsp Salt to taste Oil Method: 1. Over medium heat, dry roast 1 cup Rava or Semolina for 3 to 5 minutes till it just becomes aromatic but does not change colour. 2. Transfer to a bowl and let it rest. 3. After the Rava cools, add 1/2 cup dahi and salt (or Amchur for a low sodium, low potassium diet), and mix well. Ensure there are no lumps. 4. Gradually, add 1/2 cup water and mix well to form a thick batter. 5. Set the batter aside for 20 to 25 minutes to rest. I leave it for up to an hour. 6. Just before you are ready to make Uttapam, add 1/4 cup water and mix well. The batter should slide off a spoon. 7. Add green chilies, ginger and mix 8. Heat a pan on medium flame, grease it with a few drops of oil. 10. Tu...

Plain Vanilla Tea Cake Ingredients: Maida (All-purpose flour) - 200 gm Sugar - 200 gm White Butter - 150 gm Eggs - 4 Baking powder - 1/2 tsp Vanilla Essence - 1/4 tsp Dry fruits (chopped) - 2 tbsp Method: 1. Mix baking powder in maida  2. Beat butter and sugar till it becomes fluffy and light 3. Beat the eggs with vanilla essence to a stiff froth 4. Add beaten egg to the creamed mixture mixing all the time 5. Fold in flour gently 6. Add little milk if required to bring the mixture to dropping consistency 7. Transfer the mixture in a baking tray lined with butter paper 8. Sprinkle dry fruits over it 9. Bake in the pre heated oven at 170 C for 50 minutes or till a knife inserted in it, comes out clean 10. Cool it till room temperature 11. Cut it into pieces and serve them and enjoy!!!

Mango Khoya Kulfi Ingredients : Full cream Milk - 1 litre Khoya / Mawa - 1 cup Sugar - 1/2 cup Ripe Mango (chopped) - 3 cups  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. Add chopped mango pieces in a blender and blend to get a smooth mango puree 9. After the mixture cools down, transfer it into a blender jar and blend it to make it a smooth mixture 10. Keep the blender jar in freezer for 2-3 hours 11. After 2-3 hours take it out and again blend it 12. Pour the mixture into the kulfi molds and garnish with almonds and pistachios 13. Keep them in the freezer to set overnight or f...