Prabha Ki Rasoi - Recipes in Hindi and English

Vegan Broccoli Salad Ingredients: Broccoli (small florets) - 3 cups Olive oil - 1 tbsp Sesame seeds - 1 tbsp Peanuts - 2 tbsp Spring onions green - 1 cup Salt as per taste Soy Sauce - 2 tbsp Vinegar - 1 tbsp Chilli Sauce - 1 tbsp Cornstarch - 1 tsp Method: 1. Wash and rinse broccoli florets very nicely 2. Heat a pan and add 3 tbsp water 3. Add broccoli and cover it 4. Cook on low flame for 4-5 minutes 5. Take 2 tbsp water in a small bowl, add cornstarch and mix nicely 6. Remove broccoli from pan 7. Now add 3 tbsp water in the pan and let it get hot 8. Add soy sauce, olive oil, chilli sauce, 1 tbsp vinegar 9. Add corn starch liquid and mix well 10. Now add broccoli, sesame seeds, peanuts, spring onions 11. Stir gently for 30 seconds 12. Add salt to taste and mix 13. Enjoy immediately or when cold

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 

Cucumber, Tomato, Chickpea Salad Ingredients: Cucumber (diced) - 2 cups Tomatoes (sliced) - 1.5 cups Chickpeas (boiled) - 1/2 cup Onion (chopped) - 2 tbsp Green capsicum (deseeded, chopped) - 1/2 cup Green coriander (chopped) - 1/4 cup Salt - 1/2 tsp or to taste Black pepper - 1/2 tsp Olive oil - 2 tbsp Fresh lemon juice - 2 tbsp Apple Cider Vinegar - 1 tbsp Garlic (minced) - 2 cloves Cumin powder - 1 tsp Method: 1. In a large bowl, combine sliced tomatoes, cucumber, chickpeas, onion, green capsicum and set aside. 2. In a small bowl, add olive oil, vinegar, lemon juice, garlic, cumin powder, pepper powder and salt 3. Mix well until dressing is emulsified. 4. Pour the dressing on top of the salad, add in the fresh coriander leaves and toss everything together until all the veggies are nicely coated.  5. Let the salad sit for about 10 minutes (or up to an hour) to allow the veggies to soak up all that delicious flavor! 6. Taste and season with additional salt and pepper, as...

Fenugreek / Methi Sprouts Salad Ingredients: Fenugreek / Methi seeds - 1/2 cup Onion (finely chopped) - ½ cup Tomato (finely chopped) - 1 (large) Cilantro (chopped) - ¼ cup   Green chiles (finely chopped) - 2  Lemon juice - 2 tbsp Black salt - 1 tsp  Freshly cracked black pepper - ¼ tsp  Method: Sprouting Fenugreek / Methi Seeds Day 1 : Rinse and soak ½ cup fenugreek seeds for 24 hours. Make sure seeds are entirely submerged in the water. Day 2 : Rinse seeds with water thoroughly and soak again for 24 hours. Day 3 : Rinse seeds with water thoroughly by placing in a sieve. Once the seeds have been rinsed, place the sieve with seeds inside in a dark place and cover with a damp cloth. Day 4 : Repeat step 3 Day 5 : You will see that the fenugreek seeds have sprouted. If all the seeds have not sprouted yet, repeat step 3 one more time. Once your seeds have sprouted, rinse well and dry. You can store these sprouted fenugreek seeds for up to 10 days in your refrigerato...