Prabha Ki Rasoi - Recipes in Hindi and English

Instant Rabdi Ingredients: Ghee - 1 tsp Green Cardamom - 1 pod Milk - 500 ml Saffron - 6-7 strands Paneer / Chhena (Homemade) - 1.5 cup Condensed milk - 1/2 cup Sogar (optional) - 2 tbsp Rose essence (optional) - 1/8 tsp Method: 1. Heat ghee in a pan on medium flame 2. Add crushed cardamom pod once the ghee is slightly hot 3. Turn the flame to low and fry the cardamom for 30 seconds 4. Add milk and bring to a simmer 5. Add saffron in a bowl    6. Add 2 tbsp of hot milk from the pan in the saffron bowl 7. give it a nice mix and add it to the pan with milk 8. Continue to cook the milk for about 15-20 minutes on low flame or until the milk is reduced to half   9. Gently stir to incorporate the cream (malai) on the top, back into the milk 10. Repeat this as and when the cream forms 11. Remember to stir and scrape the bottom frequently so the milk doesn't scorch the bottom 12. Once the milk has reduced by almost half, add grated paneer and condensed milk 13. Stir to combi...

Amritsari Chhole Ingredients: Chickpeas / Chhole - 1.5 cup Cinnamon stick - 1/2 inch Bay leaf - 1 Dry red chillies - 4 Black cardamom - 3 Cloves - 2 Black peppercorns - 18 Tea leaves - 1 tsp Ginger (sliced) - 1.5 inch Garlic cloves - 4 Salt - 1.5 tsp Green chilies - 4 Coriander seeds - 1.5 tbsp Cumin seeds - 1 tsp Hing - 1/4 tsp Mango powder - 1 tsp Carom seeds - 1/4 tsp Oil - 3 tbsp Onion (finely chopped) - 3 (medium size) Tomato - 2 (medium size) Ghee - 1 tbsp Coriander leaves (finely chopped) - 1 tbsp Kashmiri red chili powder - a pinch Method: 1. Soak Chole in enough water for 8 hours or overnight 2. In a cotton cloth keep cinnamon stick, bay leaf, 2 dry red chilies, 1 black cardamom, cloves, 8 black peppercorns, tea leaves 3. Tie them in a knot 4. In a pressure cooker add chhole, 1-inch sliced ginger, 1 garlic clove, knot of masalas, 1 tsp salt, water double the quantity of chhole. 5. Cook on high flame for 1 whistle 6. Lower the flame and cook for 4 whistles 7. In a mortar pestle...

Minty Fresh Pudina Rice 📝 Ingredients for Pudina Rice 🌿🍚 🍚 Cooked Rice – 1 cup 🌿 Fresh Pudina (Mint) Leaves – 1 cup 🧅 Onion (sliced) – 1 🌶️ Green Chilies – 2 🫚 Ginger – 1 inch piece 🧄 Garlic Cloves – 2 🌱 Cumin Seeds – 1 tsp 🛢️ Oil / Ghee – 2 tbsp 🧂 Salt – to taste 🥜 Cashews – 8–10 Method: 🧄🌿 Make the Mint Paste In a blender, combine: 🌿 Mint leaves 🌶️ Green chillies 🫚 Ginger 🧄 Garlic Blend into a smooth paste using a little water if needed. Set aside. 🍳 Prepare the Tempering Heat oil or ghee in a pan over medium heat. Add the cashews and fry until they turn light golden brown . Remove and set them aside for garnishing. 🌱 Sauté the Base In the same pan, add cumin seeds and let them crackle. Add the sliced onions and sauté until golden brown and caramelized. 🍃 Cook the Mint Masala Add the prepared mint paste to the pan. Cook for 2–3 minutes on medium heat until the raw smell g...

Hara Bhara Oats Chilla  🥞 Ingredients for Oats Green Chilla 🌿 🌾 Oats Flour (ground oats) – 2 cups 🌰 Besan (Chickpea flour) – 1 cup 🍚 Rice Flour – 1 cup ✨ Turmeric Powder – 1/2 tsp 🌿 Roasted Cumin Powder – 1 tsp 🫚 Ginger (grated) – 1 tbsp 🌶️ Green Chilies (finely chopped) – 1 tbsp or to taste 🥬 Spinach (chopped) – 2 cups 🥒 Zucchini (chopped) – 2 cups 🧂 Salt – 1 tsp or to taste Method: 🥣 Prepare the Dry Mix In a large mixing bowl, add: 🌾 Oats flour 🌰 Besan (chickpea flour) 🍚 Rice flour ✨ Turmeric powder 🧂 Salt 🌿 Roasted cumin powder Mix all the dry ingredients well. 🥬 Make the Green Puree Blend chopped spinach and zucchini together using a little water until smooth. 🥄 Combine the Batter Pour the green puree into the dry flour mixture. Add 🫚 grated ginger and 🌶️ finely chopped green chilies . Mix everything well, adding water gradually if needed. The batter should be of spreadable con...

Makhana Paneer Ball Ingredients: Makhana (fox nut) - 2 cups  Paneer / cottage cheese (grated) - 1 cup Potato (boiled and mashed) - 1 Green chillis (chopped fine) - 2 Green coriander (chopped fine) - 2 tbsp Lemon juice - 1 tsp Kuttu / Singhara atta - 1 tbsp Cashew (chopped) - 2 tbsp Black pepper powder - 1/2 tsp Rock salt / sendha namak - 1 tsp or to taste Yogurt - 1 tbsp (optional) Ghee/oil for frying  Method: 1. Heat a pan, add makhana and dry roast the makhana on low heat till really crisp. 2. Cool and grind to a coarse powder. 3. In a large bowl add makhana powder, paneer, potato, green chillies, green coriander, lemon juice, Kuttu / Singhara  flour, cashew, black pepper powder, rock salt, yogurt 4. Mix to form a soft dough. 5. Grease your hands. Shape this mixture into evenly sized balls. 6. Heat Appe / Paniyaram pan and brush the holes with ghee/oil  7. Place the balls in the moulds and cover it 8. Cook on medium heat for 2-3 minutes 9. Flip the balls and a...