Prabha Ki Rasoi - Recipes in Hindi and English

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...

Satvik Cheesy Salad Without Cheese Ingredients: Cashew nuts - 1/2 cup Green chili - 1 Fresh coconut - 1/4 cup Broccoli florets - 1 cup Corn kernels - 1 cup Black chana sprouts - 1/2 cup Red capsicum (diced) - 1/2 cup Yellow capsicum (diced) - 1/2 cup Cucumber (finely chopped) - 1/2 cup Carrot (finely chopped) - 1/2 cup Rock Salt / Sendha Namak - 1 tsp Oregano - 1 tsp Method: 1. Soak cashew nuts in enough water for 6 hours 2. Add soaked cashews, green chili, coconut in a mixer jar 3. Grind them till you get a smooth creamy paste 4. Add broccoli florets, corn kernels, black chana sprouts in a sieve 5. Place the sieve over a pan of boiling water and steam for 2-3 minutes 6. Now add red capsicum, yellow capsicum in it and steam for 2-3 minutes more 7. Now take out the steamed veggies in a mixing bowl 8. Let them cool and then add cucumber, carrot, cashew paste 9. Add rock salt, oregano and mix 10. Garnish with almonds, dry blueberries, flax seeds 

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, ...

Chickpea Masala Salad Ingredients: Chickpeas (boiled) - 1 cup Cucumber (diced) - 1/2 cup Carrot (grated) - 1/2 cup Bell pepper (finely chopped) - 1/2 cup Onion (finely chopped) - 1/2 cup Coriander leaves (finely chopped) - 1/4 cup Red chilli powder - 1/2 tsp Coriander powder - 1/2 tsp Cumin powder - 1/2 tsp Salt - 1tsp Oil - 1 tsp Olive oil - 1 tbsp Lime juice - 1 tbsp Honey - 1 tsp Method: 1. In a bowl add olive oil, lime juice, honey, 1/4 tsp salt 2. Mix well to get the salad dressing 3. Heat oil in a pan and toss the boiled chickpeas 4. Saute for 2 minutes 5. Add red chilli powder, coriander powder, cumin powder, 3/4 tsp salt 6. Saute for 2-3 minutes until the chickpeas look roasted 7. In a mixing bowl add cucumber, carrot, bell pepper, onion, chickpeas 8. Pour the salad dressing 9. Combine them well and serve on a bed of lettuce or just by itself

Veggie Salad with Lettuce Ingredients : Lettuce (shredded) - 2 cups Carrot (grated) - 1/2 cup Radish ( grated) - 1/2 cup Beet root (grated) - 1/2 cup Red capsicum / bell pepper (finely chopped) - 1/4 cup Yellow capsicum / bell pepper (finely chopped) - 1/4 cup Cucumber (deseeded finely chopped) - 1/2 cup Ginger (grated) - 2 tbsp Honey - 1 tbsp Lemon juice - 1 tbsp Cumin seeds powder - 1/2 tsp Salt - 1/2 tsp Black pepper powder - 1/2 tsp Walnuts or roasted peanuts - 2 tbsp Method : 1. Grind ginger with little water and then sieve it to get ginger juice 2. Add honey, lemon juice, cumin powder, salt, black pepper powder to ginger juice and mix nicely 3. In a large bowl add lettuce, beet root, carrots, radish, red capsicum, yellow capsicum, cucumber 4. Give a toss to all the veggies 5. Pour the prepared dressing on the veggies and toss until all veggies are nicely coated 6. Garnish with walnuts or peanuts for the crunchy taste 7. Serve healthy, tasty Veggie Salad with Lettuce immediately T...

Rainbow Slaw Salad Ingredients: Honey - 1/4 cup Lime Juice - 1 tbsp Cumin Powder - 1 tbsp Salt - 1 tsp Black Pepper (Grounded) - 1/4 tsp Ginger (grated) - 2 tbsp Red Cabbage (shredded) - 2 cup Carrot (grated) - 1 cup Spring Onions - 5 Red Capsicum - 1 Yellow Capsicum - 1 Coriander leaves (chopped) - 1 cup Radish (grated) - 1 cup Lettuce (for garnishing) Peanuts (roasted) - 2 tbsp (for garnishing) Method: 1. Press grated ginger through a sieve to extract ginger juice 2. Whisk together honey, lime juice, ginger juice, cumin powder, salt, black pepper 3. Chop yellow capsicum, red capsicum, Onion greens, Onions to bite size 4. In a large bowl, combine red cabbage, carrots, onion greens, red capsicum, yellow capsicum, radish, onions 5. Give a toss and add coriander leaves 6. Pour the dressing over the slaw and toss until coated 7. Place the lettuce leaves on a serving plate 8. Serve the salad on the leaves 9. Top it with crunchy peanuts and serve it immedia...