Prabha Ki Rasoi - Recipes in Hindi and English

Moong Dal Khasta Kachori Ingredients : Maida - 2 cup Oil - 1/2 cup Salt - 1 tsp Moong dal - 1/2 cup (soaked for 2 hours) Green chilly (finely chopped) - 2  Coriander powder - 1 tsp Fennel powder - 1 tsp Red chilly powder - 1/4 tsp Hing (Asafoetida) - 1/4 tsp Ginger powder - 1/2 tsp (or 1 inch piece grated) Garam masala powder - 1/4 tsp Cumin seeds - 1/2 tsp Oil for frying kachoris Method : 1. Take maida in a big bowl or plate, add 1/2 tsp salt and mix well. 2. Add 1/4 cup oil and mix well 3. Now add little water at a time and knead soft dough same as required for making chapatti. Don't knead the dough too much.  4. Cover the dough and keep it aside for 15-20 minutes to set. 5. Coarsely ground the soaked moong dal.  6. Heat  1/4 cup oil in a pan  7. When oil is sufficiently hot, add cumin seeds and saute for a while.  8. After sauteing cumin seeds add hing, green chilly, coriander powder, fennel powder and saute the spices for few minutes.  9. Now ...

Instant Kalakand with Milkmaid Ingredients : Condensed Milk - 1/2 tin Paneer - 200 gm Saffron - 10-12 strands Cardamom powder - 1/2 tsp Method : 1.  Firstly take a heavy bottom non-stick pan and put it on medium flame. Pour the condensed milk in completely. 2.  Grate the paneer and add it to the pan. Instead of grating, you can crumble it too with your hands. 3.  Combine both the ingredients nicely and keep stirring. Make sure both are mixed nicely together. 4.  Within a few minutes, condensed milk starts melting and the mixture will start thickening. Keep stirring on medium flame. 5.  Add cardamom powder and saffron strands, mix well. 6. Cook till  mixture starts leaving the sides of the pan. 7.  Transfer this mixture to a greased plate and level it evenly 8.  Decorate it with chopped pista and let it cool completely before cutting 9.  Finally cut the kalakand into a square shape and serve Tips to Remember : If you want an extra sweet v...

🥟✨Aloo Bhujia Mini Samosa Crunchy, flavorful, and addictive mini samosas with a unique aloo bhujia filling — perfect for parties, teatime, or festive snacks. 🧾  Ingredients: All Purpose Flour (Maida) - 3 cup Oil - 1/2 cup Salt - 2 tsp Aloo Bhujia - 1 cup Moong Dal Namkeen - 1 cup Fennel (Saunf) powder - 2 tsp Chat masala - 1 tsp Amchur Powder - 1 tsp Cashewnuts (Chopped finely) - 2 tbsp Raisins (Chopped) - 2 tsp Red Chilli powder - 1 tsp Sugar - 1 tsp Oil for frying Method: 🧂 Step 1: Prepare the Dough In a bowl, add salt to refined flour (maida) and mix well. Add oil and rub it into the flour with your fingers until it resembles breadcrumbs. Gradually add water , a little at a time, and knead into a tight dough . Wrap the dough in a clean, dry cloth and set aside for 15 minutes . 🥔 Step 2: Make the Samosa Filling In a grinder, add: Aloo bhujia Moong dal namkeen Fennel (saunf) powder Amchur (dry mango) powder Red chilli powder ...

Meethi (Sweet) Mathri | Karvachauth Mathi Ingredients: Maida (All purpose flour) - 1/2 cup Sooji (Semolina) - 1 tbsp Salt - a pinch Ghee - 1 tbsp Oil for frying Sugar - 3 tbsp Green Cardamom powder - 1/2 tsp Method: 1. Mix maida, sooji and salt together 2. Add ghee to above and rub between your fingers till the dough turns like breadcrumbs 3. Add warm water (1/4 cup) little by little and knead a dough for 3-4 minutes 4. Cover with a cotton cloth and let it rest for 30 minutes 5. After 30 minutes divide the dough into 8 equal parts and make balls 6. Press the balls between your palms to give peda like shape 7. Now roll each peda in about 1/4 inch thick and 2-3 inch diameter 8. Poke the rolled up mathris with fork or knife so that it doesn't fluff up while frying 9. Heat Oil in a Kadahi for frying mathris  10. When it is medium hot fry the mathris 2-3 minutes on each side till golden brown 11. Keep aside for cooling 12. In a heavy bottom pan boil 1/2 cup water...

Rice Kheer Ingredients : Basmati rice - ¼ cup Whole milk – 1 litre  Sugar - 6 tablespoons or add as required Cardamom powder - ½ teaspoon Saffron strands - 14 to 16 Almonds - 12  Cashews (chopped) - 1 tablespoon Unsalted pistachios (chopped) - 1 tablespoon Golden raisins - 1 tablespoon Chironji - 1 teaspoon Method : 1. Rinse ¼ cup basmati rice a couple of times till the water runs clear of the starch. 2. Then soak the rice in enough water for 15 to 20 mins. 3. In a small bowl take 1 cup boiling water and then add 12 almonds to it. Cover and keep aside for 30 minutes.  4. Then peel and slice almonds.  5. Take whole or full fat milk in a heavy wide pan or saucepan or kadai. 6. Keep the pan on medium-low heat. Stir at intervals so that the milk does not stick at the bottom of the pan. 7. Let the milk come to a boil. 8. Take 1 tablespoon milk from the pan in a small bowl. Let the milk become warm.  9. Then add a few saffron strands in the milk in the bowl. Keep...

Rice Kheer with Condensed Milk  Ingredients : Full cream milk - 1 litre Basmati rice - 1/3 cup Condensed milk - 1/2 tin (200 gm) Cardamom powder - 1/2 tsp Saffron strands - 12-14 Raisins - 1 tbsp Cashew nuts (chopped) - 10-12 Almonds - 10-12 Pistachios (chopped) - 8-10 Method : 1. Wash and soak rice in water for 15 minutes 2. Soak saffron in 2 tbsp warm milk for 15 minutes 3. Soak almonds in hot water for 20 minutes 4. Pour milk in a heavy bottom pan. Drain the rice and add it to the milk 5. Bring the milk and rice mixture to a boil on high heat 6. Reduce the heat to low and let simmer for 45 minutes, stirring frequently  7. Cook till the milk thickens and the rice gets cooked and homogenizes slightly in the milk 8. Peel and chop the almonds 9. Rub the soaked kesar with your finger to release colour and flavour 10. Add the kesar milk to the kheer and mix 11. Add the condensed milk and cardamom powder and mix 12. Cook for 5-8 minutes 13. Add the raisins, chopped cashew, almonds...

Wheat Flour Poori Ingredients : Wheat flour - 1 cup Refined Oil - 1 tbsp Water as required (about 1/2 cup) Oil for deep frying Method : 1. Put wheat flour in a big and deep plate 2. Make a hole in the center and add 1/2 tbsp oil 3. Mix oil in the entire flour nicely 4. Pour 2 tbsp water and begin to make a dough 5. Add more water as needed to make a little stiff tight dough 6. Smear 1/4 tbsp oil and knead lightly and smoothen the dough. (Do not knead it a lot) 7. Divide the dough to 10 to 12 portions. 8.  Smoothen all the balls by pressing them lightly in between your palms and keep them covered in a bowl.. 9. Drizzle little oil on the rolling board 10. Smear oil over the dough ball 11. Roll the dough ball evenly from the center to a round puri that is moderately thick. 12. Make 5 to 6 puris and set them aside without stacking them. 13. Heat oil in a kadahi on medium high flame and continue to make rest of the pooris. 14. Check the heat of oil by droppin...