Prabha Ki Rasoi - Recipes in Hindi and English

Kali Gajar Ki Kanji Ingredients : Black Carrot - 250 gm Mustard seeds - 2 tbsp Salt - 1 tsp or as per taste  Hing (Asafetida) - 1 tsp Water - 1 liter Mustard Oil - 1/2 tsp Method : 1. Soak mustard seeds in 4 tbsp lukewarm water for 30 minutes 2. Peel and wash the carrots properly 3. Cut the carrots into batons about 3-4 inch long 4. Boil 1 liter water in a sauce pan 5. In the boiling water add carrots and let it come to a boil again 6. Remove from heat and cover it for 5 minutes 7. Grind mustard seeds to a fine paste 8. Add mustard seeds paste, salt, hing and oil to the carrot water and mix nicely 9. Transfer the carrot mixture to a glass or ceramic or earthen container after it cools to room temperature 10. Cover it and keep this container in the sunlight to ferment for 4-5 days 11. If there isn't ample sunlight, keep it in a warm place and let it ferment 12. Once done, taste the Kanji to check if it is ready. If it is sour, then pour it into glasses and serve काली गाजर की कांजी...

Namkeen Chiwda | Poha Chivda Namkeen Ingredients: Thick Poha (Flattened Rice) - 1 cup Peanuts - 1/2 cup Roasted Chana - 1/2 cup Cashew Nuts - 1/2 cup Dry Coconut Slices - 1/4 cup (Thin slices) Curry Leaves - 10-12 Mustard Seeds - 1/2 tsp Sesame seeds - 1 tsp Red Chilli Powder - 1/4 tsp Turmeric Powder - 1/4 tsp Hing (Asafoetida) - A pinch Oil - 1 tbsp Salt - 1 tsp Oil for deep frying Method: 1. Heat Oil for deep frying in a kadahi 2. Take a fine sieve with a handle and place half of the poha in it 3. Immerse the sieve with the poha in the medium hot oil 4. Fry till they expand and become crisp 5. Remove the fried poha on a plate lined with paper towel 6. Place the sieve on a dry plate and add the remaining poha in it 7. Again keep the sieve with the poha in hot oil and fry till they are crisp 8. Drain them in the same plate 9. Next add chana in the sieve and fry them for some seconds till they become crisp 10. Drain on anoth...