Prabha Ki Rasoi - Recipes in Hindi and English

Falahari Makhana Cutlet Ingredients : Makhana (Lotus seeds) - 2 cups Potato (boiled) - 4 (medium size) Green chilli (finely chopped) - 2 Coriander leaves (finely chopped) - 2 tbsp Roasted Cumin powder - 1 tsp Rock Salt (sendha namak) - 1 tsp Black Pepper powder - 1 tsp Cashew nuts - 10 (chopped into big pieces) Raisins -10 (cut into half) Buckwheat flour (Kuttu Aata) - 2 tbsp Peanut Oil -1/2 cup Method : 1. Soak Makahana in 2 cup water for 2 hours. 2. Strain the soaked makhanas in a strainer 3. In a mixing bowl mash or grate the boiled potato. 4. Add soaked makhana, green chilli, green coriander, rock salt, cumin powder and black pepper powder 5. Mix it well with your hands while mashing the makhanas 6. Add buckwheat flour and mix it well. 7. Take lemon size portions from the mixture and make round balls of them 8. Take one round ball, flat it between your palm and make space in center 9. Place 1 piece cashew and 1 piece raisin in it.  10. Gather from all sid...

Falahari Arbi (Taro Root) With Gravy Ingredients: Arbi (Taro root) - 250 gram Peanut Oil / Desi Ghee - 1 tbsp Carom seeds (ajwain) - 1 tsp Red chili powder - 1/2 tsp Dry mango powder (amchoor powder) - 1/2 tsp or as per taste Rock Salt (Sendha namak) - 1 tsp or as per taste Method : 1. Wash the Arbi's to remove all the mud and rub them by hand to remove as  much hair as you can. 2. Oil your palms (so that it does not cause skin irritation by the juices secreted by the Arbi) and peel and slice the Arbi in rounds 3. Wash the arbi rounds in a colander with water 4. In the pressure cooker heat oil / ghee, carom seeds and fry them on medium heat until carom seeds are fried. 5. Add chopped Arbi pieces, salt and red chili powder and fry them for few seconds. 6. Add 2½ cups of water and mix nicely. 7. Close the lid of the pressure cooker, keep the heat to high. 8. When pressure cooker starts steaming, turn the heat down to medium and cook for another 3 minute...

Falahari Singhara Aata Poori Ingredients : Singhara Aata (Chestnut flour) - 1 cup Potatoes (boiled) - 2 (medium size) Rock Salt (Sendha namak) - 1 tsp or as per taste Green Chilli (finely chopped) - 1 tsp Roasted Cumin powder - 1/2 tsp Peanut Oil for frying Method: 1. Grate the boiled potatoes 2. Add green chilli, rock salt, cumin powder, singhara aata in the grated potatoes and mix well 3. Adding very little water knead a smooth dough from the singhara aata mixture 4. Take a small portion from the dough and form a ball from it by rolling it in between the palms 5. Press it a little and apply little oil on it. Roll out a circle using a rolling pin 6. Heat Oil in a kadahi and deep fry the poori by regularly flipping it from both sides  7. Fry till it becomes golden brown from both sides 8. Repeat the same process to make other pooris 9. Serve hot pooris with aloo fry, raita, rasedar aloo or kaddu ki sabji on any Vrat (Fast) day फलाहारी सिंघाड़ा आटा पूरी...