Prabha Ki Rasoi - Recipes in Hindi and English

Aloo Masala Poori Ingredients: Whole wheat flour - 2 cups Sooji - 2 cups Potato (boiled) - 4 (medium size) Red chili flakes - 2 tsp Kasoori Methi - 1 tsp Turmeric powder - 1 tsp Roasted cumin powder - 1 tsp Ajwain - 1 tsp Salt as per taste Coriander leaves (finely chopped) - 1 cup Oil - 4 tsp Oil for frying  Method: 1. In a mixing bowl add 2 cup sooji and 2 cup very hot water 2. Mix it nicely using a spoon  3. Cover it and keep it aside for 10 minutes 4. After 10 minutes add boiled and mashed 4 potatoes, 2 cup wheat flour, red chili flakes, kasoori methi, turmeric powder, cumin powder, ajwain, salt, coriander leaves, 4 tsp oil 5. Mix all the ingredients and make a dough without adding water 6. Apply little oil on your palms and make small balls from the prepared dough 7. Heat oil in a kadahi to fry pooris 8. Take a ball of dough, apply little oil and roll a poori 9. When the oil is nicely hot, change the flame to medium and add the rolled poori in it 10. Pressing the poori wit...

Yoghurt Sandwich Ingredients: Bread Slices - 8 Hung Yoghurt - 1/2 cup Salt - 1/2 tsp Garlic cloves - 2 (minced) Black pepper crushed - 1/2 tsp Red chili flakes - 1/2 tsp Green chilly (chopped) - 1 Coriander (finely chopped) - 4 tbsp Butter - 3 tbsp Virgin Olive oil - 2 tsp Carrots (grated) - 1/2 cup Onion (finely chopped) - 1/2 cup Green capsicum (finely chopped) - 1/2 cup Tomato (deseeded finely chopped) - 1/2 cup Method: 1. In a mixing bowl add onion, tomato, capsicum, carrot, green coriander 2. Add garlic, green chili and mix nicely 3. Add hung curd, salt, black pepper, red chili flakes, olive oil 4. Mix all the ingredients nicely TAWA YOGHURT SANDWICH 5. Butter 2 bread slices from both sides  6. Toast them on griddle / Tawa till they turn golden from both sides 7. Scoop off 1 tbsp filling on one toasted bread and spread it all over 8. Cover with the second toasted bread and press down 9. Cut it into triangles and serve right away or within 1 hour (or else it will turn soggy) GR...

Falahari Singhare Ka Cheela Ingredients : Singhara atta (Water Caltrop flour) - 1 cup  Potato (boiled and mashed) - 1 cup  Green coriander (chopped fine) - 2 tbsp  Ginger green chilli paste - 1 tsp Red chilli powder - 1/2 tsp Sendha Namak (rock salt) - 1/2 tsp or to taste  Ghee (clarified butter) / groundnut oil for pan frying Method : 1. In a bowl mix singhara atta, mashed potato, green coriander, ginger chilli paste, red chilli powder, sendha namak. 2. Now make batter by adding water slowly. The consistency should be neither too thick nor too thin. 3. Heat a good nonstick tava (skillet) and pour 2 tbsp of the batter in the middle  4. Spread it by the back of the spoon in a circular movement just like dosa. 5. Drizzle a few drops of ghee and flip to the other side, add ghee. 6. Roast on both the sides to the desired crispness. 7. Serve with Kacche Aam Pudina Ki Chutney (Raw Mango Mint Sauce).  फलाहारी सिंघाड़े का चीला  सामग्री : सिंघाड़ा आटा - १ कप...

Instant Khatta Dhokla Ingredients : Gram Flour (Besan) - 1 cup Semolina (Sooji / Rava) - 1 cup Buttermilk (Chachh) - 2 cups Salt - 1 tsp Turmeric powder - 1/2 tsp Eno Fruit salt - 1 tbsp Ginger (coarsely grounded) - 1 tbsp Green chillies (coarsely grounded) - 1 tsp Oil - 2 tbsp Mustard seeds - 2 tsp Curry leaves - 4 sprigs Green chillies (slit) - 5-6 Lemon juice - 1 tbsp Method: 1. Mix gram flour, semolina, salt, turmeric powder in a bowl 2. Add 1 cup buttermilk and mix nicely so that no lumps are formed 3. Now add 1 cup buttermilk more and mix to make a smooth batter 4. Add ginger paste, green chillies paste to the batter and mix 5. Keep it aside for 10 minutes 6. Take about 1 litre water in a vessel and keep it to boil 7. Take a deep round metal plate or container and oil it from all sides inside 8. Now add eno to the mixture and mix  9. Immediately transfer the batter in the oiled plate or container 10. Place a colander on the boiling water vessel 11. Keep the plate or container...

Veg Vermicelli Upma Ingredients : Whole wheat roasted Vermicelli - 2 cup Onion (finely chopped) - 1 cup Carrots (finely chopped) - 1/2 cup Peas (blanched) - 1/2 cup Tomato (finely chopped) - 1/2 cup Green capsicum (finely chopped) - 3/4 cup Oil - 1 tbsp Mustard seeds - 1 tsp Curry leaves - 2 sprigs Green chilli (finely chopped) - 2 Salt - 1/2 tsp Lemon juice - 1 tbsp Method : 1. Heat oil in a Kadahi 2. Add mustard seeds and let them crackle 3. Add curry leaves and stir for a while 4.  Add chopped onions, green chilli, carrot, peas and mix nicely 5. Add tomatoes and  salt and mix nicely 6. Cover and cook for 2 minutes 7. Remove cover, add capsicum and mix 8. Cover and cook till vegetables are soft. 9.  Add 4 cups of water and bring it to a boil. 10.  Once the water starts boiling, add the roasted vermicelli  11. Mix nicely 12.  Cover and cook till the water is absorbed. 13. Remove from fire, add lemon juice and mix 14.  Serve Veg Vermicilli Upma hot as ...

Makke Ki Idli Ingredients : Maize Flour (Makki ka atta) - 1 cup Curd (whisked) - 1 cup Oil - 2-3 tbsp Green coriander (finely chopped) - 1-2 tbsp Kari Patta - 10-12 Chan dal - 1 tsp Urad dal - 1 tsp Green chillies (finely chopped) - 2 Ginger (grated) - 1 tbsp Mustard seeds - 1 tsp Eno fruit salt - 3/4 tsp Salt - 1 tsp Method : 1. Heat 2 tbsp oil in a pan 2. Add mustard seeds and let them splutter 3. Now add chana dal, urad dal and fry till they become light brown 4. Now add curry leaves, green chilly, ginger 5. Add Makki ka atta and stirring continuously roast it for 2-3 minutes 6. Take out the roasted atta in a bowl 7. Add curd to it 8. Add green coriander, salt and mix nicely 9. Add about 1/2 cup water little by little to make a batter of idli batter consistency 10. Let the batter rest for 10 minutes 11. Heat water in an Idli pot or cooker and oil the idli plates 12. Add little more water to the batter if it is too thick 13. Now add Eno, just before keeping the idlis for steaming, an...

Jaggery (Gud) Paratha Ingredients : Whole wheat flour - 2 cup Jaggery (Gud) - 2 cup (small pieces) White sesame seeds - 1 tsp Cashew nuts powder - 1 tbsp Almonds powder - 1 tbsp Pistachios powder - 1 tbsp Raisins (finely chopped) - 1 tbsp Desi Ghee to fry parathas Method : 1. Take flour in a bowl and adding water little by little knead a soft dough 2. In a separate bowl mix jaggery, sesame seeds, cashew powder, almond powder, pistachios powder and raisins 3. Divide the dough into 8-10 portions and make a ball of each portion 4. Take a ball and roll it into a thick circle 5. Place 2 tbsp jaggery mixture in the center of the circle and fold it from all sides to close it 6. Now with light hand roll this filled dough into a paratha 7. Heat Tawa or griddle on medium heat and brush with little ghee 8. Place the paratha on the tawa and using ghee saute it  9. Flip it and apply little more ghee and cook till it becomes golden brown from both sides 10. Prepare parathas in the same way from ...

Mixed Dal Appe Ingredients : White Urad Dal - 1 cup Yellow Moong Dal - 1/2 cup Arhar / Toor Dal - 1/2 cup Chana Dal - 1/2 cup Salt - 1 tsp or as per taste Eno Fruit Salt - 2 tsp Onion (finely chopped) - 1/2 cup Coriander leaves (finely chopped) - 2 tbsp Ginger (grated) - 2 tsp Oil - 1.5 tbsp Mustard seeds - 1.5 tsp Green Chillies (finely chopped) - 2-3 Curry leaves - 10-12 Method : 1. Wash all dals together till water runs clear 2. Soak the dals in enough water overnight 3. Grind the dals with very little water till smooth 4. Heat 1 tbsp oil in a pan 5. Add mustard seeds and cook till seeds crackle 6. Add chopped green chillies, ginger and curry leaves and stir 7. Add chopped onions and fry till they shrink a bit 8. Add the tempering to the dal batter and mix 9. Add salt and water as needed to make batter of dropping consistency 10. Add coriander leaves and mix well 11. Add 1 tsp Eno just before making appe in half of the batter and mix well 12. Heat the appe pan and add a few drops of...

Potato Rava Fingers | Potato Rava Rolls Ingredients: Rava (Sooji) - 1 cup Potato (boiled) - 500 gm Green coriander (finely chopped) - 1/2 cup Ginger (grated) - 1 tbsp Green Chilly (finely chopped) - 5-6 Salt - 1 tsp Roasted Cumin Powder - 1/2 tsp Amchur Powder - 1/2 tsp Oil for frying Method: 1. Heat 1 cup water and add 1 tsp oil in it. 2. When water boils switch off the gas 3. Add rawa in water and mix 4. Set it aside for 3-4 minutes 5. Grate the boiled potatoes 6. Take rawa in a big bowl and press it with spoon and make it smooth 7. Add grated potato , salt, green chilly, ginger, coriander leaves, cumin powder, amchur powder and mix well 8. Heat Oil in a pan to deep fry the fingers / rolls 9. Apply little oil on your palms and take small portion of the mixture and roll it to give the shape of finger 10. Similarly make rolls of all the rava potato mixture 11. Deep fry 7-8 fingers at a time in the oil 12. When they turn golden brown take them out in a pla...

Bread Poha Ingredients: Bread Slices (Cut into cubes) - 6 Oil - 2 tbsp Mustard seeds - 1 tsp Onion (finely chopped) - 1/2 cup Green Chilli (finely chopped) - 1 tsp Ginger (finely chopped) - 1 tsp Curry leaves (chopped) - 6-7 Tomatoes (finely chopped) - 1 cup Turmeric powder - 1/4 tsp Red Chilli powder - 1/4 tsp Hing (Asafoetida) - a pinch Coriander leaves (finely chopped) - 2 tbsp Salt - 1/2 tsp or as per taste Method : 1. Heat oil in a pan 2. Add mustard seeds and let them crackle 3. Add chopped onion and saute on medium flame till they turn translucent 4. Add chopped green chilli, ginger and curry leaves 5. Saute till the raw aroma of ginger goes away 6. Add turmeric powder, red chilli powder, hing and mix well 7. Add chopped tomatoes and stir well 8. Add salt and mix very well 9. Cover and cook this mixture till tomatoes soften nicely 10. Add the bread cubes 11. Mix the bread cubes nicely with the rest of the mixture 12. Add 1 tbsp coriander leaves...

Sabut Moong Dal Chilla Ingredients: Sabut Moong Dal - 1 cup Rice Flour - 1 tbsp Green Chillies - 4  Ginger (chopped) - 2 tbsp Salt - 1 tsp Red Chilli Powder - 1/2 tsp Chat Masala Powder - 1 tsp Oil for shallow frying  Cottage cheese (chhena) - 1/2 cup Green Chutney  Method: 1.  Soak the Moong dal for at least 5 - 6 hours or preferably overnight 2.  Add soaked moong dal along with green chilly and ginger piece in a grinding jar and grind till it attains paste like consistency.   3. Remove the moong dal batter into a mixing bowl, add rice flour, salt, red chilli powder, chat masala powder 4. Mix everything well 5. Add little water to make the batter of pouring consistency 6. Place a tawa on medium heat, add 2 teaspoons of oil and spread it evenly on tawa 7. Once the oil is hot, add two heapful tablespoons of the moong dal batter on the tawa 8. Quickly spread it using the back of a spoon and apply little oil ...

Tricolour Idli Ingredients: Idli Batter - 1 kg (or as required) Orange Idli : Tomato - 1 (roughly chopped) Red chilli  - 2 Oil - 1/2 tsp Salt - 1/2 tsp Baking soda - a pinch Green Idli : Green Coriander - 1 cup (chopped) Green chilli - 2 (chopped) Oil - 1/2 tsp Salt - 1/2 tsp Baking soda - a pinch Method: Divide the Idli batter into three equal parts Orange Idli : 1. Heat the oil in a  kadai  and saute the tomato and red chilli for just a couple of minutes for the raw taste to go 2. Cool it and grind it smooth paste 3. Mix it with one portion of the Idli batter to make the orange colour of the Idli 4. Add salt and baking soda and mix well Green Idli  : 1. Heat the oil  in a  kadai  and saute the green coriander and green chillies for a couple of minutes to remove the raw flavour 2.  Cool it and grind it smooth paste 3.  Mix it with second portion of the Idli batter to make the green colour of the Idli...

Khatta Dhokla Ingredients: Chana Dal ( Gram Lentils) - 1/2 cup Rice - 1 cup Chilli Ginger Paste - 2 tbsp Sour Curd - 1/2 cup Water - 1/2 cup Eno Fruit Salt - 3/4 tsp OR Baking Soda -  1/4 tsp Turmeric Powder - 1/4 tsp Oil - 3 tbsp Salt - 1 tsp Mustard seeds - 1/2 tsp Curry leaves - 7-8 Coriander Leaves - 2 tbsp Method: 1. Soak Chana Dal and rice in water for 8 hours or overnight 2. Drain excess water and grind with curd and water to make a smooth batter 3. Transfer to a large bowl and add salt and turmeric powder 4. Mix well, cover and put it in a warm place for 6-7 hours 5. Add chilli ginger paste and 1 tsp oil in the batter 6. Grease steamer plates with oil 7. Add Eno fruit salt in the batter OR 7. Make a mixture of 1 tsp oil, 1 tsp water, 1/4 tsp baking soda  in a small bowl and heat it for 30 seconds and immediately pour it in the batter 8. After stirring for a minute pour it immediately in greased plate and fill until half its capacity 9. ...

Crunchy Poha Delight Ingredients: Poha (Beaten Rice) - 3 cup Milk - 1/2 cup Salt - 2 tsp Black Pepper powder - 1/2 tsp Potato (Boiled) - 500 gm Green Peas (Boiled) - 1 cup Onions (Finely Chopped) - 3 Ginger (Grated) - 1 tbsp Green Chilli (Finely Chopped) - 2 Lemon Juice - 1 tbsp Garam Masala Powder - 1 tsp Oil - 2 tsp Oil for Frying Method: 1. Wash the Poha and drain out water 2. Add 1 tsp Salt and Pepper to it and mash well 3. Then add milk to bind a pliable dough 4. Set aside under a wet cloth 5. Grate the boiled potatoes 6. Heat Oil in a pan and fry onions for 5 minutes 7. Then add ginger, green chillies and continue to fry till it is golden brown 8. Add peas and grated potato and stir fry for another 10 minutes  9. Then add 1 tsp salt and garam masala powder and simmer for 2 minutes 10. Lastly add lemon juice and allow it to cool 11. Take two lemon sized balls of the Poha dough  12. Flatten these balls into round shapes in your palm 13. ...