Prabha Ki Rasoi - Recipes in Hindi and English

Raw Turmeric Pickle Ingredients : Fresh Raw Turmeric - 250 gram Lemon - 250 gram Mustard oil - 1/2 cup Fenugreek seeds powder - 2.5 tsp Mustard seeds powder - 2.5 tsp Salt - 2.5 tsp Ginger powder (Sonth powder) - 1 tsp Red Chilli powder - 1/2 tsp Hing (Asafoetida) - 1/4 tsp Method : 1. Turmeric leaves yellow stains. To prevent this wear gloves and then peel the turmeric 2. Scrap the dark skin of the turmeric completely using a knife 3. Now wash the turmeric and wipe with a cloth and grate it. 4. Heat oil in a pan till smoke starts coming out from oil 5. Till then squeeze juice from the lemons 6. Turn off the flame after oil is heated 7. Let it cool down for 2 minutes. It should remain hot. 8. Add hing, fenugreek powder, mustard powder and grated turmeric in the warm oil 9. Add salt, ginger powder and red chilli powder 10. Mix it very nicely 11. Add lemon juice and mix nicely 12. Transfer the pickle in a bowl and cover it for 4-5 hours 13. Stir it nicely ...

Mango Sour Chunda | Mango Sour Kuchla   Ingredients: Raw Mango - 2 kg Salt - 5 tbsp Hing ( Asafoetida) - 1/2 tsp Big Cardamom - 7 Cloves - 16 Cumin seeds -  2 tsp Black Pepper - 1 tsp Cinnamon - 2" piece Red Chilli Powder - 1 tbsp Sugar - 400 gm Method: 1. Wash the mangoes and wipe them with a kitchen towel 2. Peel the mangoes 3. Grate the mangoes 4. Add Hing and salt to the grated mangoes 5. Mix it with a clean and dry spoon and cover it with a muslin cloth 6. Keep it in sun for 2 days (Do mix it once a day with a clean and dry spoon) 7. Grind Big Cardamom, cloves, cumin seeds, black pepper and cinnamon to a coarse powder 8. After 2 days, add  grounded powder and red chilli powder  9. Mix well with a clean and dry spoon  10. Add sugar 11. Mix well with a clean and dry spoon  12. Cover it with a muslin cloth and keep it in sun for 15 days 13. Make sure to mix it once everyday with a clean dry spoon. 14. Now fill it in a jar...

Red Chilly Banarsi Pickle Ingredients: Red Chilly - 1 kg Mustard Oil - 4 cup Lemon - 8 Salt - 1 cup Yellow / Black mustard seeds - 1 cup Fennel seeds - 1 cup Fenugreek seeds - 1/2 cup Cumin seeds - 1/2 cup Black peppercorns - 4 tbsp Ajwain - 4 tbsp Black salt - 4 tbsp Turmeric Powder - 4 tbsp Hing (Asafoetida) - 1 tsp Method: 1. Wash the red chilly and keep it in sun for 2-3 hours to dry 2. Heat a pan 3. Add fennel seeds, fenugreek seeds, cumin seeds, ajwain and black peppercorns in the pan 4. Keep stirring for 2 minutes and dry roast the masalas 5. Take out the roasted masala in a plate and let it cool 6. Add mustard oil in the pan and let it heat nicely 7. When smoke starts coming from the oil switch off the gas and let the oil cool in the pan 8. Now take out the oil in a bowl 9. Grind the masalas coarsely with salt 10. Take out the grounded masala in a plate 11. Coarsely grind the mustard seeds and mix with the masala 12. Add black salt, turmeric p...

Mixed Vegetable Pickle Ingredients: Cauliflower - 500 gms Carrot - 500 gms Green Peas - 1 cup Small Potatoes - 500 gms Radish - 500 gms Hing (Asafoetida) - 1 tsp Mustard Oil - 100 gm (1/2 cup) Yellow / Black Mustard Seeds  - 2 tbsp (grounded) Turmeric Powder - 1 tsp Red Chilly Powder - 1 tsp Vinegar - 1 tbsp Salt - 3 tsp Method: 1. Boil potatoes for 2 whistles in cooker 2. Cut cauliflower into big pieces 3. Heat 2 glass water and add 1 tsp salt 4. Put the cauliflower pieces in this water, cover and keep aside for 10-15 minutes 5. Peel the boiled potatoes 6. Cut each potato into two pieces 7. Peel and wash the carrots 8. Peel and wash radish 9. Cut carrots into 2 inch long thin strips 10. Cut radish into circular pieces 11. Heat water in a utensil to submerge all the vegetables 12. Put carrot, peas in the boiling water 13. Remove cauliflower from the salt water and put in this boiling water. Add radish in the boiling water 14. Boil for 3-4 minutes...

🌶️🍋 Karonda Green Chilli Recipe 🧾 Ingredients: Karonde - 100 gm Green Chilli - 50 gm Oil - 2 tbsp Hing (Asafoetida) - 1/4 tsp Cumin Seeds - 1/2 tsp Ajwain (Carrom Seeds) - 1/2 tsp Fenugreek Seeds - 1/2 tsp Turmeric powder - 1/2 tsp Coriander powder - 1 tsp Saunf (Fennel Seeds) powder- 1 tsp Salt - 1 tsp or according to taste Garam Masala powder - 1/4 tsp Method: 🧼🌶️ 1. Prep the Karonda & Green Chillies Wash the karonda (cranberries) and green chillies , then pat them dry . Cut each karonda in half and remove the seeds. 🔪🌶️ 2. Chop the Chillies Slice the green chillies into small pieces (around 1 cm in size). 🛢️🌿 3. Heat Oil & Add Whole Spices In a kadhai , heat some oil and add: Cumin seeds (jeera) Hing (asafoetida) Fenugreek seeds (methi dana) Carom seeds (ajwain) Let them crackle and release aroma. 🌾💛 4. Add Ground Spices Once the seeds crackle, add: Turmeric powder Coriander powder Fennel...

🥭  How to Make Aam Ka Khatta Meetha Achar (Noncha) A Sweet & Tangy North Indian Mango Pickle Ingredients: Raw Mango - 2 kg Salt - 200 gm Sugar - 400 gm Turmeric Powder - 2 tsp Fennel Seed - 50 gm Fenugreek Seeds - 1 tsp Mustard Seeds - 2 tsp Red Chilli Powder - 4 tsp Mustard Oil  - 2 tbsp Hing (Asafoetida) - 1/2 tsp Method: 🔪 Step 1: Prepare the Mangoes Wash and cut raw mangoes into small, uniform pieces as per your preference. 🧂 Step 2: Salt & Season Place the mango pieces in a large bowl. Add salt and a pinch of hing (asafoetida) . Mix well to coat all pieces evenly. ☀️ Step 3: Sun-Dry the Salted Mangoes Cover the bowl with a clean, dry muslin cloth . Place it under direct sunlight for 1 full day to allow the salt to release water. 🍋 Step 4: Drain & Dry the Mango Pieces On the next day, remove the mango pieces from the salt water (do not discard this water). Spread the pieces on a clean tray . Su...

🥭Jackfruit-Mango Pickle | Kathal-Aam ka Achar A spicy, tangy, and traditional Indian pickle made with jackfruit and raw mangoes 🧾Ingredients: Jackfruit  (Kathal) - 1 kg Raw Mango - 1/2 kg Salt - 80 gm Hing (Asafoetida) - 1/2 tsp Saunf (Fennel Seeds) - 50 gm Methi Dana (Fenugreek Seeds) - 1 tsp Yellow Mustard Seeds - 3 tsp Turmeric Powder - 2 tsp Red Chilli Powder - 4 tsp Mustard Oil - 1/2 litre Method: 🧤 Step 1: Prep the Jackfruit Oil your hands and cut raw jackfruit into medium-sized pieces (to prevent sticking). Slightly boil the jackfruit pieces until just tender. Spread them in the sun for 5–6 hours to allow excess moisture to evaporate. 🧂 Step 2: Spice the Jackfruit Add salt and a pinch of hing (asafoetida) to the sun-dried jackfruit. Mix in turmeric powder and 2 tablespoons of mustard oil . Cover with a clean muslin cloth and keep in the sun for 2 days . 🥭 Step 3: Prep the Raw Mango Wash and peel the raw mangoes...

Lasoda Aam Ka Achar Ingredients: Lasoda - 1 kg Raw Mango - 1/2 kg Salt - 80 gm Hing (Asafoetida) - 1/2 tsp Saunf (Fennel Seeds) - 50 gm Methi Dana (Fenugreek Seeds) - 1 tsp Mustard Seeds - 3 tsp Turmeric Powder - 2 tsp Red Chilli Powder - 4 tsp Mustard Oil - 1/2 litre Method: 1. Remove Lasoda from the sticks and remove the brown cap and wash them  2. Boil water in a big vessel 3. Put the lasoda in this water and let it boil for 2-3 minutes 4. Remove the lasoda from water 5. Spread these lasoda in a plate keep it in sun for 2 days till the extra water evaporates 6. Wash and dry the mangoes and cut them into small pieces 7. Grind Saunf, Methi Dana and Mustard Seeds 8. Mix Lasoda, mangoes, Ground mixture, Salt, Hing, Turmeric Powder, Red Chilli Powder 9. Now transfer this in a bottle or Jar  10. Add mustard oil in this bottle and make sure the contents are completely below the oil level  11. Keep this bottle covered with clean muslin cloth in S...

Mango Chunda | Mango Sweet Pickle | Mango Kuchla Ingredients: Raw Mango - 2 kg Salt - 4 tbsp Hing ( Asafoetida) - 1/2 tsp Big Cardamom - 7 Cloves - 16 Cumin seeds -  2 tsp Black Pepper - 1 tsp Cinnamon - 2" piece Red Chilli Powder - 1 tbsp Sugar - 1 kg Method: 1. Peel the mangoes 2. Grate the mangoes 3. Add Hing and salt to the grated mangoes 4. Mix it with a clean and dry spoon and cover it with a muslin cloth 5. Keep it in sun for 2 days (Do mix it once a day with a clean and dry spoon) 6. Grind Big Cardamom, cloves, cumin seeds, black pepper and cinnamon to a coarse powder 7. After 2 days, add  grounded powder and red chilli powder  8. Mix well with a clean and dry spoon  9. Add sugar 10. Mix well with a clean and dry spoon  11. Cover it with a muslin cloth and keep it in sun for 2 more days 12. Now fill it in a jar or bottle and enjoy it with mathari, Dal- Chawal, Stuffed Paratha etc.  आम का मीठा छुन्दा | आम का मीठा अचा...

Kairi Mango Pickle  Ingredients: Raw Unripe Mango- 3 kg Salt - 200 gm Hing (Asafoetida) - 10 gm Red Chilli Powder - 50 gm Sugar - 400 gm Saunf (Fennel Seeds) - 50 gms (Powder) Method: 1. Wash and wipe the mangoes 2. Peel the mangoes and cut them 3. Add Salt, Hing, Red Chilli Powder, Sugar, Saunf and mix well. 4. Fill the mangoes in Glass Jar or Bottle  and cover it with a muslin cloth 5. Keep this Pickle in Sun for 15 days and keep mixing it with a clean and dry spoon once a day. 6. Pickle is ready to be enjoyed with Dal - Chawal, Mathari, Stuffed Paranthas etc. आम का कैरी अचार  सामग्री : बिना गुठली वाला कच्चा आम - ३ किलो नमक - २०० ग्राम हींग - १० ग्राम पिसी लाल मिर्च - ५० ग्राम चीनी - ४०० ग्राम सौंफ - ५० ग्राम विधि: १. आम को धो कर पोंछ लें २. आम को छील कर काट लें ३, इसमें नमक, हींग, लाल मिर्च, चीनी, सौंफ मिलाएं ४. इस मिश्रण को एक साफ़ सुखी शीशी या मर्तबान में भरें और मलमल के कपडे से ढक दें ५.  इस अचार को १५ दिन धुप में रखें और ...