Prabha Ki Rasoi - Recipes in Hindi and English

Kali Gajar Ki Kanji Ingredients : Black Carrot - 250 gm Mustard seeds - 2 tbsp Salt - 1 tsp or as per taste  Hing (Asafetida) - 1 tsp Water - 1 liter Mustard Oil - 1/2 tsp Method : 1. Soak mustard seeds in 4 tbsp lukewarm water for 30 minutes 2. Peel and wash the carrots properly 3. Cut the carrots into batons about 3-4 inch long 4. Boil 1 liter water in a sauce pan 5. In the boiling water add carrots and let it come to a boil again 6. Remove from heat and cover it for 5 minutes 7. Grind mustard seeds to a fine paste 8. Add mustard seeds paste, salt, hing and oil to the carrot water and mix nicely 9. Transfer the carrot mixture to a glass or ceramic or earthen container after it cools to room temperature 10. Cover it and keep this container in the sunlight to ferment for 4-5 days 11. If there isn't ample sunlight, keep it in a warm place and let it ferment 12. Once done, taste the Kanji to check if it is ready. If it is sour, then pour it into glasses and serve काली गाजर की कांजी...

Rava Kesari Ingredients : Semolina (Sooji) - 1/2 cup Desi Ghee - 4 tbsp Saffron strands - 8-10 Milk - 2 cups Sugar - 1 cup Turmeric powder - a pinch Pistachios (chopped) - 1/2 tbsp Method : 1.  Add saffron strands to 2 tbsp warm water and dissolve  2.  In a pan heat ghee and add semolina.  3.  Cook on low flame for 5-6 minutes till its aromatic and light brown in colour. 4. Add milk (room temperature) and kesar water to the roasted semolina and mix on low flame 5. Add sugar gradually on a low flame. Keep stirring. 6. Add a pinch of turmeric for a beautiful and natural yellow colour. 7. Cook Rava Kesari stirring continuously on a low flame for 3-4 minutes. Cook till the ghee separates. 8. Garnish with pistachios and enjoy Rava Kesari, specially on the auspicious occassion of Basant Panchami Tips to Remember : 1. Add milk at room temperature as it ensures that it doesn't curdle 2. You can adjust sugar as per your taste 3. You can add nuts and cardam...

Falahari Pomegranate   Raita | Anardana Raita Ingredients: Curd / Yogurt - 1 cup Pomegranate arils (Anardana) - 3/4 cup Roasted cumin powder - 1/2 tsp Black pepper powder - 1/4 tsp Sugar - 1 tbsp Rock Salt (Sendha Namak) / Black Salt   - 3/4 tsp Coriander leaves for garnish Method 1. Whisk curd in a bowl 2. Add sugar and stir well till sugar is dissolved 3. Add black pepper   powder, cumin powder and rock salt / black salt and mix well 4. Add the pomegranate arils and reserve a few for garnishing 5. Mix well 6. Chill the pomegranate raita in refrigerator 7. Pour the pomegranate raita in serving bowls and garnish with pomegranate arils and coriander leaves. Serve it chilled. फलाहारी अनारदाना रायता  सामग्री: दही - १ कप अनार के दाने - ३/४ कप भुना जीरा पाउडर - १/२ छोटा चम्मच  काली मिर्च पाउडर - १/४ छोटा चम्मच चीनी - १ बड़ा चम्मच सेंधा नमक - ३/४ छोटा चम्मच सजाने के लिए धनिया पत्ती विधि: १. दही को एक बाउल मे...

Malai Ladoo | Paneer Ladoo Ingredients: Full Cream Milk - 1 litre Lemon juice - 2 tbsp Powdered sugar (Boora) - 5 tbsp Cardamom Powder - 1/2 tsp Saffron strands - 7-8 Almonds - 6 Method: 1. Keep milk on fire to boil in a thick bottomed pan 2. When it comes to boil lower the flame 3. Now add 1 tbsp lemon juice and mix. 4. If the milk curdles, need not add rest of lemon juice, else add rest of the lemon juice and mix 5. After the milk is curdled simmer for 2 minutes 6. Strain the whey using muslin cloth and keep 1/3 portion of whey with the coagulated milk solids 7. On low flame, keep simmering the coagulated milk mixture with whey 8. Stir at intervals 9. Simmer till all the whey dries up and then remove from flame 10. Add cardamom powder and saffron strands and mix well 11. Let it cool completely 12. Slice the almonds 13. Add the powdered sugar and mix well 14. Spread a bit of ghee on your palms and take a lemon size portion from the mix 15. Rub it between...

🥟✨ Namkeen Papdi | Swal Papdi Crispy, flaky, and perfectly spiced – these triangle-shaped papdis are a classic tea-time snack and a base for many Indian chaats! 🧾  Ingredients: Flour - 2 Cups Oil - ¼ cup Salt - 1 tsp Ajwain (Carom Seeds)- 1 tsp Oil - for frying Method: 🧂 Step 1: Prepare the Dough In a large mixing bowl, add: 1¼ cups flour (maida or whole wheat) ¼ cup oil Salt to taste ½ tsp ajwain (carom seeds) Mix everything well until the flour becomes crumbly. 💧 Step 2: Knead the Dough Gradually add warm water (about ½ cup) and knead into a slightly stiff dough . Cover the dough and let it rest for 30 minutes . ✋ Step 3: Shape the Dough Balls After resting, knead the dough again briefly to smoothen. Divide into small lemon-sized balls. Roll each one between your palms to smoothen it. 🍽️ Step 4: Roll and Shape into Triangles Take one dough ball (keep others covered). Roll it into a thin circle (5–6 inches diameter) . Prick the sur...

Phale  | Rice & Urad Dal Snack Ingredients: Rice Flour - 2 cup Salt - 2 tsp Oil - 3 tbsp Urad Dal - 1/2 cup Ginger - 1 tbsp (grated) Green Chilly - 2 (finely chopped) Cumin seeds - 1/2 tsp Red Chilli Powder - 1/2 tsp Coriander Powder - 1 tsp Fennel Powder (Saunf Powder) - 1 tsp Amchur Powder - 1 tsp Hing (Asafoetida) - 1/4 tsp Oil for deep frying Method: 🥣 Step 1: Prepare the Urad Dal Filling Rinse and Soak Rinse urad dal a couple of times and soak it in enough water for 3–4 hours . Grind the Dal Drain the water and grind the soaked dal into a coarse paste without adding extra water. Cook the Masala Heat 1 tbsp oil in a pan. Add cumin seeds and a pinch of hing (asafoetida) ; let them sizzle. Add Aromatics Add grated ginger and chopped green chilies . Sauté until the raw aroma disappears . Add Spices Lower the heat and add: Coriander powder Red chili powder Fennel (saunf) powder Mix and Add Dal Paste Stir the spice...

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...

Vrat ka Aloo Raita Ingredients: Small Potatoes - 250 gm (Boiled) Curd - 250 gm Rock Salt - 1 tsp Black Pepper Powder- 1/2 tsp Roasted Cumin Powder - 1 tsp Green Chillies - 2 (Finely chopped) Cumin seeds - 1/2 tsp Desi Ghee - 1 tsp Method: 1. Peel the boiled potatoes 2. Cut the potatoes into circular pieces 3. Whip the curd to make it smooth 4. Add rock salt, cumin powder, pepper powder in curd and mix well 5. Now add the potato pieces in the curd and mix with gentle hand 6. Heat ghee in a tadka pan 7. Add cumin seeds in it and let them sizzle 8. Now add green chillies in it and fry till they become little crispy 9. Pour the tadka on the raita 10. Serve it chilled with Kuttu Poori or Singhara Poori or as side dish with any meal फलाहारी  व्रत का आलू रायता  सामग्री: छोटे आलू - २५० ग्राम (उबले हुए) दही - २५० ग्राम सेंधा नमक - १ छोटा चम्मच काली मिर्च पाउडर - १/२ छोटा चम्मच भुना जीरा पाउडर - १ छोटा चम्मच हरी मिर्च - २ (बारीक कटी हुई) साबुत जीरा...

Vrat Wale Rasedar Aloo Ingredients: Potato - 500 gms (Boiled) Kuttu Atta (Buckwheat Flour) - 1 tbsp Sendha Namak ( Rock Salt) - 1 tsp Green Chillies - 2 (Finely Chopped) Cumin Seeds - 1/2 tsp Amchur Powder - 1 tsp Desi Ghee - 1 tbsp Method: 1. Break the boiled potatoes in uneven pieces 2. Heat Ghee in a pan and add cumin seeds 3. After the cumin seeds splutter, add green chillies and fry for 30 seconds 4. Now add kuttu atta and fry for a minute 5. Add the potatoes in the pan 6. Put rock salt in it 7. Now put amchur powder 8. Mix well and keep stirring for a minute 9. Add 2 cup water and mix well 10. Cover it and cook for 20 minutes on low flame 11. Enjoy this tasty aloo sabji with kuttu poori or singhara poori or rajgiri parantha on a vrat day फलाहारी व्रत वाले रसेदार आलू   सामग्री: आलू - ५०० ग्राम (उबले हुए) कुट्टू आटा - १ बड़ा चम्मच सेंधा नमक - १ छोटा चम्मच हरी मिर्च - २ (बारीक कटी हुई) जीरा - १/२ छोटा चम्मच अमचूर पाउडर - १ छोटा चम्मच...

Poori Kachori Ingredients: Atta (Whole wheat flour) - 2 cup Salt - 2 tsp Oil - 4 tbsp Urad Dal - 1/2 cup Ginger - 1 tbsp (finely chopped) Green Chilly - 2 (finely chopped) Cumin seeds - 1/2 tsp Red Chilli Powder - 1/2 tsp Coriander Powder - 1 tsp Fennel Powder (Saunf Powder) - 1 tsp Amchur Powder - 1 tsp Hing (Asafoetida) - 1/4 tsp Oil for deep frying Method: 1. Rinse the dal a couple of times and then soak in enough water for 3-4 hours 2. Grind the soaked dal to a coarse paste without adding water 3. Heat 1 tbsp Oil in a pan and add cumin seeds and hing & let them sizzle 4. Now add chopped ginger and green chilly 5. Saute till the raw aroma of ginger goes away 6. Lower the flame and add coriander powder, red chilli powder, fennel powder 7. Mix well 8. Add the dal paste 9. On low flame mix dal and masala 10. Add 1 tsp salt and mix 11. With frequent stirring, cook till it thickens and dries a bit 12. Let the filling cool 13. In a mixing bowl add 1...

Besan Ladoo Ingredients: Coarse Besan (Gram Flour)- 2 cup Boora - 1 cup Green Cardamom - 8 Desi Ghee - 2/3 cup Almonds - 20  Cashew Nuts - 20  Pistachios - 14 Method: 1. Heat Ghee in a Kadahi 2. When it has melted add besan in it 3. Keep stirring it and cook on low flame for about 20 minutes 4. When the besan has turned light brown, sprinkle 1 tbsp water on it and mix it continuously 5. Froth will appear on the besan, so keep stirring till the froth goes away 6. Now remove it from fire and transfer it in a big plate or thali 7. Now let it cool 8. Crush green cardamom seeds finely 9. Chop cashews finely 10. Chop Almonds  11. Cut pistas into halves 12. Add boora, cardamom powder, almonds and cashews in besan and mix well 13. Take small portion  firmly press it 8 to 10 times with your fist. Later roll it on your palm to give it a smooth and nice round shape. 14. Repeat the process for the entire mixture and prepare the ladoos 15. Garnish ...