Prabha Ki Rasoi - Recipes in Hindi and English

Homemade Tomato Ketchup Ingredients: Tomato (medium size) - 6  Peppercorns - 7 Cinnamon - 1 inch Cardamom- 2 Dates - 4 Raisins - 10 Apple (peeled) - 1/2  Beetroot (peeled and chopped) - 1/4 Black salt - 1/4 tsp Lemon juice - 1 tsp Method: 1. Remove seeds from dates and soak them in hot water along with raisins  2. Cut tomatoes into halves and place them in cooker with the cut side at the bottom 3. Add peppercorns, cinnamon, cardamom, pieces of apple, beetroot in the cooker 4. Add 1/2 cup water and cook for 3 whistles 5. Remove the skin of tomatoes and add it to the mixer jar along with apple and beetroot 6.  Grind to get a smooth paste 7. Add soaked dates and raisins and again grind to get a nice paste 8. Sieve the paste and cook on low flame  9. Add black salt and keep cooking till it becomes thick 10. Now switch off the flame and add lemon juice 11. Let it come to room temperature and then store it in an airtight jar for a month in refrigerator.

Tomato Basil Soup Ingredients: Long tomatoes - 1 kg Extra virgin oil - 1/4 cup Salt Black pepper Onion (chopped) - 1/2 cup Carrots (chopped) - 1/2 cup Garlic cloves (chopped) - 4 Water - 3 cups Sugar - 1/2 tsp Apple Cider Vinegar - 1 tbsp Basil leaves - 1 cup Ajwain / Thyme leaves - 1 tsp Method: 1. Preheat oven at 180 C and line a baking tray with parchment paper 2. Cut the tomatoes into halves, lengthwise 3. Place the tomatoes on the baking tray with cut sides up 4. Drizzle with 2 tbsp olive oil and sprinkle with salt and black pepper 5. Roast for 1 hour or until edges just start to shrivel and insides are still juicy 6. Heat 2 tbsp oil in a pot over medium heat 7. Add chopped garlic, onion, carrot, salt and give a mix 8. Cover and cook until veggies are soft 9. Keep stirring in between for even cooking 10. Add the roasted tomatoes 11. Add 3 cups of water, vinegar, sugar, oregano, thyme / ajwain leaves 12. Simmer for 10 minutes 13. Let it cool slightly 14. Pour the soup into a blende...

MSG FREE Maggie Masala Ingredients: Coriander seeds - 1 tbsp Cumin seeds - 1 tbsp Fennel seeds - 1 tbsp Black peppercorns - 1 tbsp Dry red chilies - 3 Cloves - 2 Cinnamon stick - 1 (1 inch) Black cardamom pods - 2 Turmeric powder - 1 tsp Red chili powder - 1 tsp Amchur powder - 1 tsp Garlic powder - 1 tsp Onion powder - 1 tsp Powdered sugar - 1 tsp Salt - 1 tsp or as per taste Method: 1. Heat a pan and add coriander seeds, cumin seeds, fennel seeds and dry roast them 2. Transfer to a plate 3. In the same pan, add black peppercorns, dry red chilies, cloves, cinnamon stick, black cardamom pods 4. Roast them gently stirring frequently until fragrant. Don't burn them 5. Spread the spices in a plate and allow them to cool down 6. Grind the dry roasted seeds into a fine powder, take them out and let it cool 7. Grind the second batch of spices and add to the nicely ground seeds powder 8. Add salt, turmeric powder, red chili powder, amchur powder, garlic powder, onion powder, powdered suga...

Coffee Ice Cream (No Eggs) Ingredients : Full Fat Milk - 500 ml (2.5 cups) Cornflour - 1 tbsp Sugar - 1/2 cup Instant Coffee powder - 1.5 tbsp Fresh Cream - 150 ml (3/4 cup) Method : 1. Combine the coffee and 1 tbsp hot water in a bowl, mix well and keep aside 2. Combine the cornflour and 100 ml (1/2 cup) milk in a bowl, mix well and keep aside 3. In a deep pan add 400 ml (2 cups) milk and sugar and cook it on medium flame 4. Stirring occassionally cook it for 12-15 minutes 5. Add the cornflour milk mixture and mix well 6. Cook on medium flame stirring continuously for 7-8 minutes or till the mixture starts sticking to the ladle 7. Add the coffee water mixture and mix well 8. Cook for 1 minute stirring continuously 9. Let it cool completely 10. Once cooled, add the fresh cream and mix well 11. Pour the mixture in a container to be kept in freezer 12. Cover it with aluminium foil and close with lid 13. Freeze for 3 hours or till semi set 14. Transfer the mixture in a blender and blend t...

Instant Malai Peda using Condensed Milk Ingredients : Condensed Milk - 400 gm Milk - 1.5 cup Cornflour - 1 tsp Lemon Juice - 1 tbsp Green Cardamoms (powdered) - 4-5 Desi Ghee - 1 tbsp Pistachios for garnishing Method : 1. Heat ghee in a pan 2. Add milk and lemon juice 3. Cook till the mixture starts curdling 4. Make a paste of cornflour with 2 tbsp water and add it to the milk mixture after it curdles 5. Add condensed milk and continue cooking on medium flame by stirring in between  6. Cook till the mixture leaves the sides of the pan  7. Add cardamom powder and mix 8. Remove from the flame and transfer to a dish 9. Let it cool a bit 10. Apply little ghee on your palms and shape the warm mixture to pedas 11. Garnish with pistachios 12. You can enjoy these Malai Pedas for 5-7 days if kept at room temperature and 30 days in refrigerator इंस्टेंट मलाई पेड़ा कंडेंस्ड मिल्क वाला  सामग्री : कंडेंस्ड मिल्क - ४०० ग्राम  दूध - १.५ कप कोर्न्फ्लौर - १ टी स्पून  निम्बू का रस...