Prabha Ki Rasoi - Recipes in Hindi and English

Foxtail Millet Upma Ingredients: Foxtail millet (Kangni) - 1 cup Green peas - 3/4 cup Carrot (grated) - 1/2 cup Oil - 1 tbsp Chana dak - 1 tsp Mustard seeds - 1/4 tsp Whole red chillies - 3-4 Turmeric powder - 1/4 tsp Curry leaves - 1 sprig Green chillies (finely chopped) - 1 tbsp Ginger (grated) - 1 tsp Onion (finely chopped) - 1/2 cup Lemon juice - 1 tbsp Coriander leaves  Salt to taste Method: 1. Wash foxtail millet under running tap water, rinsing and soak it for 20 minutes 2. Heat 1 tbsp oil in a kadahi 3. Add mustard seeds, chana dal, whole red chillies 4. Allow the mustard seeds to crackle, add curry leaves, green chilly, ginger, onion and saute till onion turns light pink 5. Now add the carrots, green peas and saute on low heat for a few seconds 6. Add turmeric powder, salt and mix well 7. Add the soaked foxtail millet to the vegetable mixture and mix well 8. Add 3.5 cups of water and mix  9. Cover and let it cook on low flame for 12-15 minutes 10. Keep stirring in bet...

Hara Bhara Oats Chilla  🥞 Ingredients for Oats Green Chilla 🌿 🌾 Oats Flour (ground oats) – 2 cups 🌰 Besan (Chickpea flour) – 1 cup 🍚 Rice Flour – 1 cup ✨ Turmeric Powder – 1/2 tsp 🌿 Roasted Cumin Powder – 1 tsp 🫚 Ginger (grated) – 1 tbsp 🌶️ Green Chilies (finely chopped) – 1 tbsp or to taste 🥬 Spinach (chopped) – 2 cups 🥒 Zucchini (chopped) – 2 cups 🧂 Salt – 1 tsp or to taste Method: 🥣 Prepare the Dry Mix In a large mixing bowl, add: 🌾 Oats flour 🌰 Besan (chickpea flour) 🍚 Rice flour ✨ Turmeric powder 🧂 Salt 🌿 Roasted cumin powder Mix all the dry ingredients well. 🥬 Make the Green Puree Blend chopped spinach and zucchini together using a little water until smooth. 🥄 Combine the Batter Pour the green puree into the dry flour mixture. Add 🫚 grated ginger and 🌶️ finely chopped green chilies . Mix everything well, adding water gradually if needed. The batter should be of spreadable con...

Makhana Paneer Ball Ingredients: Makhana (fox nut) - 2 cups  Paneer / cottage cheese (grated) - 1 cup Potato (boiled and mashed) - 1 Green chillis (chopped fine) - 2 Green coriander (chopped fine) - 2 tbsp Lemon juice - 1 tsp Kuttu / Singhara atta - 1 tbsp Cashew (chopped) - 2 tbsp Black pepper powder - 1/2 tsp Rock salt / sendha namak - 1 tsp or to taste Yogurt - 1 tbsp (optional) Ghee/oil for frying  Method: 1. Heat a pan, add makhana and dry roast the makhana on low heat till really crisp. 2. Cool and grind to a coarse powder. 3. In a large bowl add makhana powder, paneer, potato, green chillies, green coriander, lemon juice, Kuttu / Singhara  flour, cashew, black pepper powder, rock salt, yogurt 4. Mix to form a soft dough. 5. Grease your hands. Shape this mixture into evenly sized balls. 6. Heat Appe / Paniyaram pan and brush the holes with ghee/oil  7. Place the balls in the moulds and cover it 8. Cook on medium heat for 2-3 minutes 9. Flip the balls and a...

Lobia Curry Ingredients: Lobia / Cowpea / Black-eyed peas - 1 cup Salt to taste Oil - 2 tbsp Cumin seeds - 1 tsp Ginger (grated) - 1 tbsp Green chilies (finely chopped) - 1 tsp Coriander powder - 2 tsp Red chilli powder - 1/2 tsp Amchur powder - 1.5 tsp Garam masala powder - 1/2 tsp Green coriander (finely chopped) - 1 tbsp Method: 1.    Soak the lobia for 3 to 4 hours. 2. Wash the soaked lobia and add them to the Pressure cooker. 3. Add 2 cups of water, 3/4 tsp salt and cook for 2-3 whistles  4. Let the pressure release on its own and then keep the lobia aside 5. Heat oil in a kadahi 6. Add cumin seeds and let them splutter 7. Add grated ginger and finely chopped green chilies and saute till the rawness of ginger goes away 8. Add coriander powder, red chilli powder and saute for a while 9. Add boiled lobia with the water and give a nice mix 10. Add 2 cups of water and stir 11. Let the lobia cook for 3-4 minutes 12. Add amchur powder, garam masala powder and give a nice m...

Kosambari Salad | Moong Dal Salad Ingredients: Yellow moong dal - 1/4 cup Cucumber (finely chopped) - 1.5 cups Coconut (grated) - 3 tbsp Green chilli (chopped) - 1/2 tsp Coriander leaves (finely chopped) - 2 tbsp Lemon juice - 1 tsp Salt - 3/4 tsp or as per taste Oil - 2 tsp Mustard seeds - 1/2 tsp Dry red chilli - 1 Hing - a pinch Curry leaves - 7-8 Method: 1. Firstly, rinse the moong lentils a couple of times in water. Then soak the lentils for 1 to 2 hours or in hot water for 30 minutes. 2. Later drain all the water very well and add the soaked moong lentils in a bowl. (Ensure that the moong lentils are soaked well. They should not be hard or have any hard bite to them.) 3. Add finely chopped cucumber, fresh grated coconut, chopped coriander leaves and green chilies. Instead of green chilies, you can add a bit of black pepper powder. 4. Squeeze some lemon juice. You can add lemon juice less or more as per your requirements. 5. Mix everything very well. 6. Heat oil in a small pan and...

Lobia Creamy Salad Ingredients: Lobia - 1 cup Yellow Bell pepper (cut in strips) - 1/2 cup Red Bell pepper (cut in strips) - 1/2 cup Green Bell pepper (cut in strips) - 1/2 cup Carrot (cut into match sticks) - 1/2 cup Lettuce (torn into large chunks) - few leaves Coriander leaves (finely chopped) - 2 tbsp Olive oil - 2 tbsp Hung curd - 2 tbsp Garlic (grated or minced) - 1 clove Lemon Juice - 2 tbsp Salt - 1 tsp or as per taste Black pepper powder - 1/2 tsp Method: 1.  Soak the lobia for 3 to 4 hours. 2. Wash the soaked lobia and add them to the Pressure cooker. 3. Add 2 cups of water, 3/4 tsp salt and cook for 2-3 whistles  4. Let the pressure release on its own and then strain the lobia and keep it aside 5. In a mixing bowl add olive oil, hung curd, garlic, lemon juice, 1/4 tsp salt, black pepper powder and whisk well 6. Add boiled lobia, yellow pepper, red pepper, green pepper, carrot, lettuce 7. Toss the salad with a light hand 8. Sprinkle the coriander leaves and some seed...

Corn Salad Ingredients: Corn kernels - 2 cups Cherry tomatoes - 1/2 cup English Cucumber - 1/2 cup Tofu - 1/3 cup Onion (finely chopped) - 1/2 cup Basil (thinly sliced) - 1/4 cup Olive oil - 1.5 tbsp Lime juice - 1 tbsp Salt - 1/2 tsp Black pepper - 1/2 tsp Mixed seeds - 1 tbsp Blue berries - 1 tsp Method: 1. Steam corn kernels till they become soft 2. Let them cool 3. Cut cherry tomatoes into halves 4. Crumble tofu 5. In a small bowl mix olive oil, lime juice, salt, black pepper 6. In a large bowl add steamed corn, tomatoes, tofu, onion, cucumber, basil and mix 7. Now add the dressing and combine well 8. Great salad full of flavour is ready to be served 9. Garnish with mixed seeds, blue berries for a crunch and serve

Moong Sprouts Almond Cheesy Salad Ingredients: Moong sprouts - 1 cup Corn kernels - 1 cup Almonds -15 Green chili - 1 Fresh coconut (chopped) - 1/2 cup Green capsicum (finely chopped) - 1/2 cup Cucumber (finely chopped) - 1 cup Carrots (finely chopped) - 1 cup Rock Salt / Sendha namak - 1 tsp Oregano - 1 tsp Method: 1. Soak 15 almonds for 6 hours 2. Peel the almonds 3. Add almonds, green chili, fresh coconut in a blender 4. Grind them till you get a creamy smoothy paste 5. Add moong sprouts, corn kernels in a sieve 6. Place the sieve over a pan of boiling water, cover it and steam for 6-7 minutes 7. Now take them out in a serving bowl and let them cool 8. Add green capsicum, cucumber, carrots 9. Add almond coconut paste and give a mix 10. Add rock salt, oregano and mix 11. Garnish with roasted peanuts, blueberries, flax seeds 12. Enjoy Moong Sprouts Almond Cheesy Salad as a side dish or as a breakfast, midday meal or even as a light nutritious lunch or dinner

Beetroot Chickpea Salad Ingredients: Beetroot (diced and boiled) - 2 cups Chickpeas (boiled) - 1.5 cups Cucumber (diced) - 1/2 cup Onion (finely chopped) - 1/4 cup Paneer / Tofu (cubed) - 1/2 cup Coriander leaves - 2 tbsp Virgin Olive Oil - 3 tbsp Lemon juice - 2 tbsp Garlic cloves (minced) - 2 Roasted cumin powder - 1 tsp Salt - 1/2 tsp or as per taste Black pepper powder - 1/2 tsp Method: 1, In a small jar add olive oil, lemon juice, minced garlic, cumin powder, salt, black pepper powder 2. Whisk to combine 3. In a large mixing bowl add beetroot, chickpeas, cucumber, onion, paneer / tofu, coriander leaves 4. Drizzle the dressing over the salad ingredients 5. Toss well to combine 6. Top it with some sunflower seeds and serve immediately or keep it in refrigerator until ready to serve  

Lobia Salad Ingredients: Lobia / Black Eyed Peas- 1 cup Cucumber (chopped) - 1 cup Tomatoes (chopped) - 1/2 cup Onion(chopped) - 1/4 cup Coriander leaves (chopped) - 2 tbsp Sunflower seeds/ peanuts - 1/4 cup Olive Oil - 2 tbsp Lemon Juice - 1 tbsp Cumin powder - 1/4 tsp Pepper powder - 1/2 tsp Salt to taste Potatoes (boiled and cubed) - 1 cup Method: 1.  Soak the lobia for 3 to 4 hours. 2. Wash the soaked lobia and add them to the Pressure cooker. 3. Add 2 cups of water, 3/4 tsp salt and cook for 2-3 whistles  4. Let the pressure release on its own and then strain the lobia and keep it aside 5. Dice boiled potatoes 6. Finely chop onion, tomatoes, cucumber, and cilantro. 7. In a mixing bowl add olive oil, lemon juice, 1/4 tsp salt, cumin powder and freshly ground black pepper powder and whisk together 8. Add finely chopped onions, tomatoes, cucumber and potato cubes 9. Mix it well so the salad dressing is coated well with the veggies. 10. Now add boiled lobia, coriander leaves ...

Pan Grilled Tofu Salad Ingredients: Tofu - 200 gm Broccoli florets - 1/2 cup Corn kernels - 1/2 cup Red bell pepper - 1/2 cup Yellow bell pepper - 1/2 cup Tomato (deseeded cubed) - 1/2 cup Garlic (minced) - 2-3 cloves Onion (cubed) - 1 (medium size) Lemon juice - 1 tbsp Jaggery powder - 1 tsp Oregano - 1 tsp Red chilli flakes - 2 tsp Salt - 1 tsp or as per taste Oil - 4 tsp Turmeric powder - 1/4 tsp Method: 1. Add broccoli florets, corn kernels in a colander and place it on a pan of boiling water and steam for 5-7 minutes 2. In a small bowl mix juice of lemon, jaggery powder, 1/2 tsp oregano, 1/2 tsp red chilli powder, pinch of salt for dressing 3. Cut Tofu lengthwise 4. In a bowl add 2 tsp oil, 1 tsp red chili powder, turmeric powder, 1/4 tsp salt 5. Coat tofu pieces nicely in this marination of spices and oil 6. Heat a pan 7. Add tofu pieces and grill from both sides on low flame 8. Take them out in a plate and keep aside 9. In the same pan heat 2 tsp oil  10. Add minced garlic, ...

Falahari Rajgira Poori Ingredients: Rajgira Atta - 1 cup Potato (boiled) - 2 (medium) Rock Salt (Sendha Namak) - 3/4 tsp Oil for frying Method : 1. Grate boiled potatoes  2. Take Rajgira Atta in a bowl 3. Add grated potatoes, rock salt 4. Mix and make a nice dough 5. Cover it and keep it aside for 15 minutes 6. Apply little oil on your palms and knead the dough to make it smooth 7. Heat Oil in a kadahi to fry pooris 8. Apply little oil on your palm and take a small portion of dough 9. Roll it between your palms to give a ball shape and then press to give a peda shape 10. Place it on a rolling board and put 2-3 drops of oil on it 11. Roll it little thick with light hand 12. Pick it up from the rolling board and shifting between your palms try to make it little thin 13. Add it to the oil in the kadahi and press it lightly with the slotted spoon so that it rises like a poori 14. Now flip it and let it cook from other side 15. When the poori is nice golden from both sides take it out i...

Falahari Singhare Ka Cheela Ingredients : Singhara atta (Water Caltrop flour) - 1 cup  Potato (boiled and mashed) - 1 cup  Green coriander (chopped fine) - 2 tbsp  Ginger green chilli paste - 1 tsp Red chilli powder - 1/2 tsp Sendha Namak (rock salt) - 1/2 tsp or to taste  Ghee (clarified butter) / groundnut oil for pan frying Method : 1. In a bowl mix singhara atta, mashed potato, green coriander, ginger chilli paste, red chilli powder, sendha namak. 2. Now make batter by adding water slowly. The consistency should be neither too thick nor too thin. 3. Heat a good nonstick tava (skillet) and pour 2 tbsp of the batter in the middle  4. Spread it by the back of the spoon in a circular movement just like dosa. 5. Drizzle a few drops of ghee and flip to the other side, add ghee. 6. Roast on both the sides to the desired crispness. 7. Serve with Kacche Aam Pudina Ki Chutney (Raw Mango Mint Sauce).  फलाहारी सिंघाड़े का चीला  सामग्री : सिंघाड़ा आटा - १ कप...

Sama Chawal Kheer Ingredients : Full cream milk - 1 liter Desi ghee - 1 tsp Samo/moriya/barnyard millet - 1/3 cup Jaggery powder / sugar - 1/2 cup (a little less if you like less sweet) Cardamom powder - 1/4 tsp Almonds (chopped) - 6 Pistachios (pista) – 6 (optional) A few strands of saffron (Kesar) Method : 1. Wash the sama rice and keep it aside in a strainer.  2. Keep the milk to boil in a saucepan. 3. When it is little hot, take out 2 tbsp milk in a bowl and add saffron strands in it 4. Once it starts to boil, then lower the heat and let it continue to boil. 5. Heat the ghee in a pan 6. Add the sama rice and stir for 3 minutes.  7. Switch off the heat. 8. Add sama rice to the boiling milk gradually 9. Continue to boil on low heat till the sama rice is cooked and milk is 1/3 reduced. 10. Switch off the heat 11. Add jaggery powder and mix nicely 12. Add cardamom powder, chopped almonds and chopped pistachios. 13. Pour the saffron milk over the kheer. 14. Serve hot or cold as...

Moong Dal Stir Fry Ingedients : Yellow Moong Dal - 1 cup Ghee - 1 tsp Cumin seeds - 1 tsp Hing (Asafoetida) - 1/4 tsp  Turmeric powder - 1/4 tsp Coriander powder -1 tsp Cumin powder - 1 tsp Red Chilli powder - 1/2 tsp Salt - 3/4 tsp or as per taste Coriander leaves - 1 tbsp Lemon juice - 1 tbsp Method : 1. Wash and soak the dal in warm water for 2 hours 2. Drain and keep aside 3. Heat ghee in a pan and add cumin seeds 4. When the seeds crackle add hing 5. Add turmeric powder, coriander powder, cumin powder, chilli powder and stir 6. Add soaked dal and mix it in spices 7. Add 1 cup of water, salt and mix 8. Cover and cook on low medium flame for 10-12 minutes or till the water is absorbed 9. When the dal is done, remove from fire 10. Add lemon juice and coriander leaves 11. Mix gently 12. Serve Mag Ni Dal / Moong Dal Stir Fry hot मग नी दाल / सूखी मूंग दाल     सामग्री : धुली मूंग दाल - १ कप  घी - १ टी स्पून  जीरा - १ टी स्पून  हींग - १/४ टी स्पून   ...

Falahari Makhana Raita  Ingredients: Curd / Yogurt - 2 cups Fox Nut (Makhana) - 1 cup Red Chilli Powder / Black pepper powder- 1/2 tsp Roasted Cumin Powder - 1/2 tsp Green Chillies (finely chopped) - 2 Rock salt (Sendha Namak) - 1 tsp Desi ghee - 1 tsp Coriander leaves for garnish Method : 1. Heat ghee in a pan and add makhana in it 2. Roast the makhana on low flame 3. Stir at intervals while roasting 4. Roast till they become crunchy and crisp 5.  To check if they are correctly roasted, take one Makhana in hand and crush it. If it breaks nicely with a crunching sound, that means they are perfectly roasted. 6. Take them out in a plate and let them cool 7. Whisk curd in a bowl 8. Spice the curd with red chilli powder / black pepper powder, cumin powder, green chillies and rock salt 9. Stir very well 10. Refrigerate the curd till 10 minutes before to serve 11. Take out the curd from fridge and add roasted makhanas 12. Stir very well and refrig...

Sprouted Chana Starter Ingredients : Sprouted Kala Chana - 1 cup Oil - 1 tsp Salt - 1/4 tsp Black salt - 1/4 tsp Chat masala - 1 tsp Turmeric powder - 1/8 tsp Red chilli powder - 1/4 tsp Onion (finely chopped) - 2 tbsp Tomato (deseeded and finely chopped) - 2 tbsp Green chillies (finely chopped) - 1 tsp Ginger (finely chopped) - 1/4 tsp Green coriander (finely chopped) - 1 tbsp Lemon Juice - 1/2 tbsp Method : 1. Heat oil in a pan 2. Lower the flame to low and add sprouted kala chana and spread it on the pan 3. Sprinkle salt, turmeric powder, red chilli powder and mix 4. Cover and cook for 2-3 minutes on low flame 5. Stir and again cover and cook for 2-3 minutes 6. Transfer it in a mixing bowl 7. Add onion, tomato, green chillies, ginger, green coriander, lemon juice 8. Now add black salt, chat masala 9. Mix nicely 10. Sprouted Chana Starter is ready 11. You can enjoy it as salad also स्प्राउटेड चना स्टार्टर  सामग्री : काला चना स्प्राउट्स - १ कप  तेल - १ टी स्पून  नमक...

Falahari Samvat Ke Chawal Ingredients : Sama ke chawal (barnyard millet) - 1 cup Cumin seeds - 1/2 tsp Roasted peanuts crushed - 3 tbsp Potato (chopped) - 1/2 cup Green chillis (chopped) - 2 Ginger (chopped) - 1 tsp Green coriander (finely chopped) - 1 tbsp Lemon juice - 1 tbsp Chilli flakes - 1/2 tsp Sendha namak (rock salt) 1 tsp or to taste Ghee (clarified butter) - 1 tbsp Method : 1. Wash and soak the millet in water for 1 hour. 2. Drain the water and set aside. 3. Heat ghee in a pan 4. Add cumin seeds and let them crackle 5. Add green chillis, ginger and peanuts and saute for 1-2 minutes. 6. Add the potatoes and saute for 1-2 minutes. 7. Now add the millet, rock salt, chilli flakes and saute for 1-2 minutes. 8. Pour in 3 cups of water and stir well.  9. Once it starts to boil reduce the heat  10. Cover and let it cook for 4-5 minutes 11. Keep stirring in between for even cooking 12. When the water gets absorbed and millets are cooked switch off the heat. 13. Now add the ...

Falahari Kuttu Cheela Ingredients : Kuttu ka atta or buckwheat flour - 3/4 cup Singhada Atta or water chestnut flour - 1/4 cup Lauki or Bottlegourd - (grated) - 1 cup Roasted Cumin powder - 1/2 tsp Green Chilly (finely chopped) - 1 Sendha Namak - 1 tsp Oil / Ghee for cooking Method : 1. Wash, peel and grate bottlegourd 2. In a mixing bowl add kuttu atta, singhada atta, grated lauki, green chilli 3. Now add sendha namak, roasted cumin powder  4. Add 1 cup water and mix nicely 5. Adjust water quantity as the consistency should be like normal dosa batter 6. Heat a griddle on medium flame and grease with some oil or ghee 7. Pour 2 tbsp batter on tava and spread.  This will not spread like normal dosa, just do as much as possible easily. It will be thicker than dosa. 8.  Apply ghee/oil on the top of cheela and sides as well. Let it cook for 30-40 seconds. 9. Flip it over to other side and cook. It should be golden brown after cooking. 10. Kuttu ka cheela or buckwheat chee...

Bajra Laddoo Ingredients : Bajra Atta (Pearl Millet Flour) - 1.5 cup Desi Ghee - 1/2 cup Jaggery powder - 1 cup Cashew nuts (finely chopped) - 2 tbsp Almonds (finely chopped) - 2 tbsp Dry coconut (grated)- 2 tbsp Green cardamom powder - 1/2 tsp Edible gum resin - 2 tbsp Method : 1. In a pan roast the grated dry coconut for 1-2 minutes to remove its rawness 2. Heat 1/4 cup ghee in a kadahi 3. Add gum resin and roast them on medium heat till they puff and become crunchy 4. Take them out in a plate and keep aside 5. Add bajra atta in the remaining ghee and mix 6. Add 1/4 cup ghee in it and mix 7. Roast it till it becomes golden and fragrant 8. Take it out in a mixing bowl and let it cool completely 9. Pound the fried gum resin slightly to get small pieces 10. When the roasted bajra cools, add cashews, almonds, roasted dried coconut, green cardamom powder, edible gum resin 11. Now add jaggery powder in it 12. Mix all ingredients nicely 13. Take a handful mixture in hand and give it the sha...