Prabha Ki Rasoi - Recipes in Hindi and English

Crispy Karela Fry without Onion Ingredients: Bitter Gourd(Karela) - 250 gm Turmeric powder - 1/2 tsp Red Chilli Powder - 1/2 tsp Roasted Cumin powder - 1/2 tsp Coriander powder - 1 tsp Fennel (Saunf) Powder - 1 tsp Garam Masala powder - 1/4 tsp Hing (Asafoetida) - 1/4 tsp Amchur Powder - 1 tsp Gram Flour (Besan) - 1 tbsp Mustard Oil - 2 tbsp Salt - 1/2 tsp Method: 1. Lightly scrap the karelas 2. Wash them and cut them in thin rings. 3. If there are hard seeds in the karelas, remove them 4. Heat Oil in a pan 5. Add the karela slices and saute on medium flame till the slices become lightly browned. 6. Keep stirring in between 7. Now add turmeric powder, red chilli powder, cumin powder, coriander powder, fennel powder, garam masala powder, hing, amchur powder, salt and mix well 8. Stir and cover it to cook for 5-6 minutes on low flame 9. Add gram flour and saute for 4-5 minutes more 10. Crispy Karela fry is ready to be served 11. Garnish with coriander lea...

Namkeen Chiwda | Poha Chivda Namkeen Ingredients: Thick Poha (Flattened Rice) - 1 cup Peanuts - 1/2 cup Roasted Chana - 1/2 cup Cashew Nuts - 1/2 cup Dry Coconut Slices - 1/4 cup (Thin slices) Curry Leaves - 10-12 Mustard Seeds - 1/2 tsp Sesame seeds - 1 tsp Red Chilli Powder - 1/4 tsp Turmeric Powder - 1/4 tsp Hing (Asafoetida) - A pinch Oil - 1 tbsp Salt - 1 tsp Oil for deep frying Method: 1. Heat Oil for deep frying in a kadahi 2. Take a fine sieve with a handle and place half of the poha in it 3. Immerse the sieve with the poha in the medium hot oil 4. Fry till they expand and become crisp 5. Remove the fried poha on a plate lined with paper towel 6. Place the sieve on a dry plate and add the remaining poha in it 7. Again keep the sieve with the poha in hot oil and fry till they are crisp 8. Drain them in the same plate 9. Next add chana in the sieve and fry them for some seconds till they become crisp 10. Drain on anoth...

Corn Kababs / Fingers Ingredients: Corn : 250 gm Green Chillies : 4 Ginger : 1" piece Lemon juice - 1 tbsp Gram Flour - 4 tbsp Coriander leaves (Chopped) - 1/2 cup Salt - 1 tsp Oil for frying Method: 1. Grind the Corn coarsely without adding water 2. Grind Chillies and ginger together 3. Add the chiili-ginger paste to ground corn and mix well 4. Add Gram flour to this mixture and mix well 5. Add coriander leaves and mix well 6. Add lemon juice and salt and mix well 7. Now take small portions at a time and give them a  kabab shape 8. Heat Oil and deep fry these kababs till light brown (Half fried) 9. Let these kababs cool 10. Cut these kababs to fingers  11. Deep fry these fingers  12.  Serve crispy fingers with green chutney or tamarind chutney or sauce भुट्टे के कबाब / फिंगर्स  सामग्री: भुट्टे के दाने - २५० ग्राम हरी मिर्च - ४ अदरक - १" टुकड़ा निम्बू का रस - १ बड़ा चम्मच बेसन - ४ बड़े चम्मच  हरी धनिया ( कटी हुई ) - १/२ ...