Prabha Ki Rasoi - Recipes in Hindi and English

Chickpea Salad with Yogurt Dressing Ingredients: Boiled chickpeas - 1 ½ cup Cucumber (diced) - ½ cup Onion (chopped) - ¼ cup Coriander leaves (chopped) - ¼ cup Hung curd - ½ cup Extra-virgin olive oil - 1 tablespoon Lime juice (or vinegar) - 1 tablespoon Garlic clove minced - 1 Cumin powder - ¼ teaspoon Salt to taste Black pepper to taste Method: 1. Whisk the hung curd, olive oil, lime juice (or vinegar), garlic, cumin powder, salt, and pepper in a bowl. 2. Add the chickpeas, cucumber, onion, cilantro, and toss the salad to combine.  3. Adjust the seasoning at this stage. 4. Keep it in refrigerator for at-least 1-2 hours. 5. Add roasted nuts like almonds, walnuts, and seeds such as flax, sunflower, pumpkin, or hemp seeds for added crunch and nutrition before serving 6. This chana salad with yogurt dressing is already rich in plant-based protein, but for an extra nutritional boost, you can also add sautéed tofu or paneer.

Cucumber, Tomato, Chickpea Salad Ingredients: Cucumber (diced) - 2 cups Tomatoes (sliced) - 1.5 cups Chickpeas (boiled) - 1/2 cup Onion (chopped) - 2 tbsp Green capsicum (deseeded, chopped) - 1/2 cup Green coriander (chopped) - 1/4 cup Salt - 1/2 tsp or to taste Black pepper - 1/2 tsp Olive oil - 2 tbsp Fresh lemon juice - 2 tbsp Apple Cider Vinegar - 1 tbsp Garlic (minced) - 2 cloves Cumin powder - 1 tsp Method: 1. In a large bowl, combine sliced tomatoes, cucumber, chickpeas, onion, green capsicum and set aside. 2. In a small bowl, add olive oil, vinegar, lemon juice, garlic, cumin powder, pepper powder and salt 3. Mix well until dressing is emulsified. 4. Pour the dressing on top of the salad, add in the fresh coriander leaves and toss everything together until all the veggies are nicely coated.  5. Let the salad sit for about 10 minutes (or up to an hour) to allow the veggies to soak up all that delicious flavor! 6. Taste and season with additional salt and pepper, as...

Indian Cucumber Yogurt Salad Ingredients: Cucumber (chopped) - 2 (medium size) Tomato (deseeded and chopped)- 1 (medium size) Plain Yogurt - 1.5 cups Onion (finely chopped) - 1/3 cup Carrot (grated) - 1/2 cup Jalapeno (finely chopped) - 1 Garlic (minced) - 1/2 tbsp Cilantro (finely chopped) - 2 tbsp Salt to taste Cumin powder - 1/2 tsp Black pepper powder - 1/2 tsp Lime juice - 1/2 tbsp Method: 1. In a mixing bowl add yogurt, garlic, salt, cumin powder, black pepper powder, lime juice 2. Whisk it nicely to make it smooth 3. Add cucumber, tomatoes, onion, carrot and give a mix 4. Now add jalapeno, cilantro and mix nicely 5. Refrigerate for half an hour  6. Serve it alongside Indian curries or biryani or pulao 7. You can refrigerate for 1 to 2 days but don't freeze it

Creamy Cucumber Salad Ingredients: English Cucumber - 2 Onion (sliced) - 1/2 cup Cream - 1/2 cup Mayonnaise - 3 tbsp Fresh Dill (chopped) - 1/4 cup White Vinegar - 3 tbsp Sugar - 1/2 tsp Salt - 1/2 tsp or as per taste Black pepper - 1/3 tsp Method: 1. Wash the cucumbers and cut them into slices about1/4-inch thick 2. Slice one medium sized onion  3. Wash and chop finely dill leaves 4. In a large bowl add cream, mayonnaise, dill leaves, vinegar, sugar, 1/8 tsp salt 5. Whisk them to combine the ingredients nicely 6. Add sliced cucumber, onion and gently toss well to coat 7. Refrigerate for at least one hour before serving 8. Taste and season with additional salt, black pepper and sprinkle dill leaves 9. Store leftover salad in the fridge for up to 2-3 days 10. Stir before serving