Prabha Ki Rasoi - Recipes in Hindi and English

Cheesy Chhole Balls Ingredients: Chhole (soaked & boiled) - 1 cup Carrot (fine grated) - 1 medium size Cheese (grated) - 1/2 cup Breadcrumbs - 1/3 cup and 1 tbsp for coating Salt as per taste Pepper powder as per taste Method: 1. Mash boiled chhole with a fork, masher or grinder 2. Add carrot, cheese, 1/3 cup breadcrumbs, salt and pepper 3. Mix nicely to form a nice dough 4. Make balls from the dough 5. Roll the balls in breadcrumbs 6. You can deep fry, air fry or cook it in appe pan till it is brown from all sides 7. Super tasty cheesy balls are ready. Let them cool a bit and then enjoy or you can pack them in tiffins also.

Bathua Chana Dal Ingredients: Chana Dal - 1 cup Bathua - 250 gm Onion (finely chopped) - 1/2 cup Ginger (finely chopped) - 1 tbsp Garlic (finely chopped) - 1 tbsp (optional) Green Chilly (finely chopped) - 2 Tomato (finely chopped) - 1/2 cup Salt - 1 tsp or as per taste Turmeric powder - 1/2 tsp Red Chilli powder - 1/2 tsp or as per taste Garam masala powder - 1/2 tsp Ghee - 2 tbsp Hing (asafetida) - 1/4 tsp Cumin seeds - 1/2 tsp Lemon juice - 1 tbsp Method: 1. Wash and soak Chana dal for 3-4 hours 2. Pluck leaves from bathua and discard the strings 3. Wash the leaves 3-4 times as it usually contains a lot of mud 4. Chop the washed bathua leaves 5. Transfer the chana dal, chopped bathua leaves in cooker and add 3 cup water 6. Add 3 cups of water, 1 tsp salt, turmeric powder 7. Close the cooker and cook for 1 whistle on high flame.  8. Now make the flame low and cook for about 10 -12 minutes 9. Heat Ghee in a pan and add cumin seeds, let them splutter 10. Add hing, onion and sauté o...

Oats Besan Lauki Chilla Ingredients: Besan (gram flour) - 1/2 cup Oats - 1 cup Sooji - 1/2 cup Salt - 1/2 tsp Ajwain - 1/2 tsp Green Chilli (finely chooped) - 1 tsp Onion (finely chopped) - 1/2 cup Lauki / Bottlegourd (grated) - 1 cup  Green coriander (finely chopped) - 2 tbsp Ginger (grated) - 1/2 tsp Oil for cooking Chilla Method: 1. Dry roast oats for 3-4 minutes 2. Transfer to a grinder jar and grind to get a powder 3. In a mixing bowl add oats powder, besan, sooji 4. Now add salt, ajwain, finely chopped onion, coriander leaves, ginger, lauki and mix  5. Add water little by little and mix nicely so that no lumps are formed 6. Add green chilies as per your taste and mix 7. Rest it for 5 minutes  8. Heat Tawa or pan for 1 minute and grease it with little oil 9. Turn the heat to low and put 2 ladle mixture in the center of the tawa 10. Using the back of the lade, spread the mixture in a circular manner to get a round shape 11. Turn the heat to medium and sprinkle some dr...

Kathal Biryani Ingredients: Basmati rice - 1.5 cups Raw Unripe Jackfruit / Kachha Kathal (chopped and fried) - 500 gm Green Cardamom - 5 Mace -1 Cinnamon - 2 sticks Cloves - 6 Bay leaf - 1 Salt - 1.5 tsp Caraway seeds (Shahjeera) - 1 tsp Onions (thinly sliced) - 2 (large) Tomato (chopped) - 1 (medium) Coriander leaves (chopped) - 1.5 tbsp Mint leaves (chopped) - 1.5 tbsp Ghee - 4 tbsp Ginger - 1 inch Garlic cloves - 4 Green chilli - 1 Milk - 3 tbsp Saffron - 2 pinch Turmeric powder - 1/2 tsp Red chilli powder - 1/2 tsp Curd - 1 cup Kewra water - 1 tsp Method: 1. Rinse the rice till the water runs clear of the starch 2. Soak the rice in enough water for 30 minutes 3. Boil 4 cups of water in a pan 4. Drain the rice and add it to the boiling water 5. Add 3 cardamoms, 1 cinnamon, 3 cloves, 1 bay leaf, mace 6. Add 3/4 tsp salt and cook the rice till the grains are 3/4 cooked 7. Drain and keep the rice aside 8. Once all the steam has gone from the rice, cover the rice 9. Make a paste of ging...

Ragi Rava Idli Ingredients: Ragi flour - 1 cup Sooji / rava - 1 cup Salt to tatse Yogurt - 1 cup Eno Fruit salt - 1/2 tsp Method: 1. In a mixing bowl add ragi flour, sooji/rava, salt to taste 2. Mix well 3. Add yogurt and mix 4. Add water gradually and mix well till you get idli batter consistency 5. Let it rest for 10 minutes 6. Add Eno, 1 tbsp water over it and mix well 7. Lightly grease idli moulds with oil. 8. Pour the batter into each mould without overfilling. 9. Steam the idlis for 10 minutes 10. Take out the soft, healthy Ragi Idlis in a plate 11. Serve them with any chutney of your choice

Apricot Chutney Ingredients: Dried Apricots - 1.5 cups Ginger (finely chopped) - 1 tbsp White Vinegar - 2 tbsp Jaggery powder - 1/4 cup Raisins - 1 tbsp Cashew (chopped) - 7-8 Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Green cardamom powder - 1/2 tsp Black pepper powder - 1/2 tsp Cumin powder - 1 tsp Salt to taste Method: 1. Wash the dried apricots and put them in a pot of 3 cups boiling water 2. Cover and leave it for 45 minutes 3. Mash the apricots and remove the seeds 4. Transfer the mixture to a blender and blend it  5. Transfer in a pan, add ginger and cook for 15 minutes 6. Add raisins, chopped cashews, jaggery powder, salt, black salt, black pepper, red chilli powder, garam masala powder, cardamom powder, vinegar 7. Mix everything and cook for 5-7 minutes 8. Allow the chutney to reach room temperature 9. Transfer in an airtight bottle 10. Keep it in fridge and enjoy it for 2 months  11. It goes very well with any meal, or in chat or as a spread on toast s...

Tamilian Sambar  Ingredients: Arhar (Tur) Dal - 1 cup Onion (sliced) - 1 cup Oil - 3 tbsp Mustard seeds - 1/4 tsp Cumin seeds - 1/2 tbsp Hing - 1/2 tsp Dry red chilli - 4 Chana dal - 1/2 tbsp Urad dal - 1/2 tbsp Fenugreek seeds (Methi dana) - 1/4 tsp Coriander seeds - 1 tbsp Fresh Coconut (grated) - 1/2 cup Amchur powder - 2 tsp Salt - 1 tsp Turmeric powder - 1/2 tsp Drumsticks - 2 Small Brinjal - 2-3 Ladyfinger / Okra / Bhindi - 5-6 Bottle gourd / Ash gourd (diced into 1-inch pieces) - 1 cup Fresh Tomato paste - 1 cup Curry leaves - 2 sprigs Desi Ghee - 2 tbsp Method: 1. Wash and soak toor dal in enough water for 30 minutes 2. Heat 1 tbsp oil in a pan 3. Add 1/4 tsp hing, cumin seeds, dry red chilli, chana dal, urad dal, methi dana, coriander seeds and lightly roast them on low heat till dal becomes lightly brown 4. Add coconut and give it a nice stir 5. Roast till coconut changes its colour 6. Remove from heat and let it cool 7. Cut drumstick into about 1.5-inch-long pieces and p...

Bhuni hui Kamal Kakdi Ingredients: Kamal Kakdi (Lotus Stem) - 250 grams Salt - 1 tsp or as per taste Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Oil - 2 tbsp Cumin seeds - 1.5 tsp Hing (Asafoetida) - 1/4 tsp Yogurt - 1/2 cup Coriander leaves - 1 tbsp Ginger (chopped) - 1 tbsp Coriander seeds - 2 tsp Method: 1. Wash and peel the outer layer of the lotus stems   2. Slice the stems into 1/4 cm thick pieces and wash them nicely 3. Boil 4 cups of water and add salt, sliced lotus stems 4. Simmer till tender. Takes about 30-45 minutes. Should press with a slight pressure. Drain and cool. 5. Grind ginger, coriander seeds and 1 tsp cumin seeds 6. Add 2 tbsp water in it and again grind to get a fine paste 7. Add the ground ingredients in the boiled kamal kakdi 8. In a heavy-based pan, heat the oil. 9. Add 1/2 tsp cumin seeds and asafoetida. 10. When the seeds splutter, add the vegetable mixture and stir well. 11. Cover a...

Mint Onion Raita Ingredients: Fresh Curd - 2 cups Mint leaves - 1 cup Green coriander - 1/2 cup Green Chilies - 2 Onion (finely chopped) - 1/2 cup Oil - 1 tbsp Roasted cumin powder - 1 tsp Black Salt - 1/2 tsp Chat masala - 1/2 tsp Salt as per taste Ice cubes - 2-3 Method: 1. In a mixie jar add mint leaves, coriander leaves, green chilies 2. Add ice cubes to maintain the green colour of mint 3. Make a fine paste 4. In a mixing bowl add fresh curd and whisk it to make it smooth 5. Add mint paste in the beaten curd 6. Add cumin powder, chat masala, salt, black salt and mix 7. In a tadka pan heat oil 8. Add finely chopped onion and cook till it turns light brown 9. Add it to the raita and mix 10. If the raita is too thick, add little cold water or chhach  11. Keep it in refrigerator to serve it chilled 12. Before serving garnish with cumin powder and mint leaf and enjoy with Dal-roti, Pulav or Parathas

Madras Style Drumstick Soup Ingredients: Drumstick - 2 Turmeric powder - 1/4 tsp Ghee - 1 tbsp Cumin seeds - 1 tsp Curry leaves - 1 sprig Onion (finely chopped) - 1 Garlic cloves (chopped) - 5 Ginger (grated) - 1/2 tsp Tomato (chopped) - 2 Salt to taste Black pepper powder Fresh coriander leaves Lemon juice - 1 tbsp Method: 1. Cut drumstick into pieces 2. Pressure cook them with 3 cups of water, turmeric for 2 whistles 3. Once they are cooked, separate drumstick from water and keep the cooking water aside 4. Let the drumstick cool and then scrape out the pulp with the help of a spoon 5. Heat ghee and add cumin seeds, curry leaves 6. Add onion and saute until soft 7. Add chopped garlic, ginger and cook for a minute 8. Add tomatoes and cook until they become mushy 9. Let them cool and then blend this tomato mixture 10. Blend the drumstick pulp 11. Transfer the blended tomato in a pan and start boiling 12. Add the drumstick pulp and the reserved cooking water 13. Season with salt, black p...

Kala Chana Tikki for Kids Ingredients: Kala chana (boiled) - 1/2 cup Poha - 1 tbsp Coriander leaves - 1 tbsp Onion (chopped) - 1 tbsp Garlic clove - 1 Thick Dahi - 1/2 tbsp Fennel powder - 1/4 tsp Coriander powder - 1/2 tsp Hing - tiny pinch Salt to taste Method: 1. In a blender add boiled kala chana, poha, coriander leaves, onion, garlic, dahi, fennel powder, coriander powder, hing, salt 2. Blend until smooth 3. Shape into tikkis 4. Grease a pan with ghee 5. Place the tikkis on it and brush them with ghee 6. Cover and cook on low flame for 2-3 minutes 7. Flip and cook till the tikkis are golden from both sides 8. Let the kids enjoy as breakfast, evening snack or can also be packed in their tiffin

Sago Flour Crispy Onion Uttapam  Ingredients: Sago flour - 1 cup Sooji - 3 tbsp Onion (chopped) - 3 tbsp Coriander leaves - 2 tbsp Green chilies (chopped) - 2-3 Salt to taste Oil to make dosa Method: 1. In a bowl add sago flour, sooji, salt, mix it  2. Add 2 cups of water and mix 3. Keep aside for 8-10 minutes 4. Now add chopped onion, coriander leaves, green chilies and mix nicely 5. Check the consistency and add more water if required. Batter should be of running consistency 6. Heat nonstick tawa and add little oil with the help of a tissue 7. Stir the batter and pour a ladleful of batter around 8. Drizzle little oil over it 9. Cook for 3-4 minutes on low heat 10. Then flip it carefully and cook until it is little brown and crispy 11. Sago Dosa is ready. Enjoy Sago Dosa with Coconut Chutney

Crisp Rava Dosa Ingredients: Semolina / Rava / Suji - 1 cup Maida / Refined Flour - 1/2 Cup Rice Flour - 1 Cup Curd (Preferably slightly sour) - 1/2 Cup  Green Chillies - 2 to 3 Cumin Seeds - 1 tsp  Curry Leaves - 10 to 12 Salt to Taste Oil for making dosas Method: 1. Pound green chilly pieces and Jeera into a coarse paste. 2. To a large vessel, add the rava, rice flour, maida, green chilli-jeera, chopped curry leaves, and salt, and mix well. 3. Whisk the curd till it is smooth and add 1/2 cup water to it. Mix well 4. To the flour mix, add the diluted curd a little at a time and mix well. This step will help you avoid lumps in the batter. 5. Slowly add 3 cups water to the batter and mix well to get a batter of flowing consistency. 6. Let the batter rest for at least an hour. This will help the rava absorb water and soften. 7. Mix the batter well and add 1/4 cup water. 8. Heat a flat tava till it is hot. The tava must be really hot for you to get a lacy and crisp dosa. 9. Add s...

Perfect Cucumber Sandwich Ingredients: Bread Slices - 4 Cottage Cheese (Chhena) - 2 tbsp Cucumber - 1/2 Salt - 1/4 tsp Black pepper - 1/4 tsp Butter - 1 tbsp Dill or Mint leaves (finely chopped) - 2 tbsp Method: 1. Remove crusts from bread 2. Take cottage cheese in a bowl and add 1/4 tsp salt 3. Mix it nicely to make it smooth 4. Spread butter on 2 slices of bread 5. Spread creamy cottage cheese on other two slices of bread 6. Peel and slice the cucumber thinly 7. Layer the cucumber slices on the buttered slices 8. Sprinkle over the dill or mint leaves 9. Slap cottage cheese bread on top of cucumber bread. 10. Enjoy them straight away  11. You can store them for 2-3 hours tightly wrapped with a plastic wrap in an airtight container

Boondi Ki Kadhi Ingredients: Besan - 1/2 cup Curd - 2 cups Water - 4 cups   Salt - 1 tsp Turmeric powder - 1/2 tsp Ghee - 3 tbsp Methi Dana - 1/4 tsp Cumin seeds - 1 tsp Hing - 1/4 tsp Dry Red chilli - 2 (broken into two pieces each) Curry leaves - 8-10 Boondi - 1 cup Mustard seeds - 1 tsp Red chilli powder - 1 tsp Method: 1. In a large bowl add curd, besan, salt, turmeric powder and whisk nicely 2. Now add water in it and mix nicely so that no lumps are formed 3. Heat 2 tbsp ghee in a kadahi 4. Add methi dana, cumin seeds, hing, dry red chillies, curry leaves 5. Saute for 10 seconds 6. Add besan curd mixture and combine nicely 7. Let it cook on high flame and let it come to a boil 8. When the boil comes, lower the flame to medium, cover it and cook for 20 minutes 9. Soak 1 cup boondi in 2 cups of water for 20 minutes 10. Take out boondi from water and squeeze it lightly to remove extra water 11. Add boondi to the kadhi and mix gently 12. Let it cook for 10-15 minutes on mediu...

BEETROOT YOGURT SOUP Ingredients: Yogurt - 1.5 cups Beetroots (boiled) - 3 Cucumber -1 Garlic clove - 1-2 Potato (boiled) - 1  Mint leaves - 1/2 cup Salt to taste Pepper to taste Fennel seeds - 2 tsp A dash of water Fresh cream - 1 tbsp Spring onions (chopped) - 1 tbsp Method: 1. Keep the boiled beetroots, cucumber, yogurt in refrigerator so that they are nice cold before we begin the preparation 2. Roughly chop the beetroots, cucumber and boiled potato 3. In the blender jar add beetroots, cucumber, garlic cloves, potato, mint leaves, salt, fennel seeds, 1/2 cup water and blend nicely to get a smooth paste 4. Add yogurt and again blend it 5. Nice creamy soup is ready. Keep it in refrigerator for an hour before serving 6. For serving take it out in the bowl, garnish with little black pepper, cream and some pieces of spring onions.

Appam for Toddlers Ingredients: Rava / Sooji / Semolina - 1 cup Curd - 1/2 cup Ghee - 2 tbsp Ginger (grated) - 1 tsp Carrot (grated) - 2 tbsp Corn kernels - 1 tbsp Lime juice - 1 tsp Cumin powder - 1/2 tsp Black pepper powder - a pinch Salt to taste Method: 1. Heat 1 tbsp ghee in a pan 2. Add sooji and roast for 3-4 minutes or till light brown 3. Take out the sooji in a mixing bowl 4. Let it cool little bit 5. In a grinder jar add ginger, carrot, corn and grind it coarsely 6. Add 1/2 cup of beaten curd in the sooji 7. Add grinded veg mixture and mix everything 8. Add 1 cup water and mix again 9. Let it rest for 20 minutes 10. Add salt, cumin powder, black pepper powder, lime juice and mix 11. Add 1/2 cup water if required and mix. Rava Appe batter is ready 12. Heat few drops of ghee in each cavity of Appe Pan 13. Add 1 tsp of Appe batter in each cavity 14. Cover and cook on low flame for 15 minutes 15. After 15 mins Appe are perfectly cooked on one side 16. Flip them and cook from othe...

Homemade Dates Ice Cream Ingredients: Full cream Milk - 1 litre Dates (seeds removed) - 1 cup Makhana - 1 cup Green cardamom powder - 1/2 tsp Method: 1. Keep full cream milk to boil on high flame 2. Once it starts boiling, lower the flame 3. Soak dates with 3/4 cup of hot milk for 30 minutes 4. Add makhana to the boiling milk and mix 6. Cook on low flame till it is reduced to half. Keep stirring in between  7. Add soaked dates in a blender and make a smooth paste 8. Add dates paste, mix and cook till it is reduced to one third 9. Add cardamom powder, mix and switch off the flame 10. Let it cool till room temperature 11. Transfer to a blender and blend to get a smooth mixture 12. Transfer to a dish to keep it in freezer. Wrap it with a silver foil or plastic wrap 13. Keep in freezer for 2 hours or till it is half frozen 14. Transfer it again to the blender and blend it. This helps in avoiding crystal formation 15. Now put it in ice cream moulds and keep in freezer.  16. Keep fo...

Besan Toast | Bread Besan Toast Ingredients: Bread slices - 6 Besan - 1 cup Onion (finely chopped) - ¼ cup Capsicum (finely chopped) - 2 tbsp Carrot (grated) - 1 tbsp Ginger garlic paste - 1 tsp Ajwain - ¼ tsp  Hing - a pinch Turmeric powder - a pinch Red chilli powder - ½ tsp Coriander leaves (finely chopped) - 1 tbsp  Salt to taste Water as needed Oil / butter to toast Method: 1. Take your bread slices and cut them into triangles.  2. To a mixing bowl add besan, salt, ajwain, hing, turmeric powder, red chilli powder and mix 3. Now add onion, capsicum, carrot, ginger garlic paste, coriander leaves and mix 4. Add water little by little to form a slightly thick batter so that it can coat the bread. 5. Heat dosa tawa spread oil/ghee  6. Dip the bread slice into the batter coat on both sides. 7. Immediately add it to tawa. Cook on low flame, covered for 2 mins or until the top looks cooked.  8. Open, drizzle oil on top. 9. Flip over and press slightly.  1...

Cashew Biscuits Ingredients: Maida - 1 cup Ghee / Butter - 1/2 cup Sugar - 1/2 cup Cashew powder - 1/2 cup Cashews (cut into halves) - 6-7 Milk powder - 1.5 tbsp Milk - 1-2 tbsp (if required) Method: 1. Combine ghee and butter beating until fluffy 2. Mix maida, cashew powder, milk powder to form a dough 3. If it is too dry, add a tablespoon of milk. 4.  Cover the dough and chill in the refrigerator for at least 20-30 minutes 5. Preheat your oven at 180 C and line a baking tray with parchment paper 6. Scoop small portions of dough, shape into balls, and flatten slightly on the baking sheet. Top with cashew half and press them in gently 7. Bake for 12-15 minutes, or until the edges are golden brown 8.  Let them cool on the baking sheet for 5 minutes before transferring to a plate to cool completely 9.  Store in an airtight container for up to 5 days