Prabha Ki Rasoi - Recipes in Hindi and English

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...

Nariyal Khoya Barfi Ingredients : Dessicated coconut - 2 cups Khoya / Mawa - 1.5 cups Sugar - 1 cup Milk - 1/2 cup Desi Ghee - 1 tsp Cardamom powder - 1/2 tsp Chopped nuts (pistachios and almonds) - 2 tbsp Method : 1. Add Ghee in a Kadahi and keep it on low flame 2. Add khoya and sugar  and cook for a while on low flame 3. Add milk and allow mawa and sugar to melt completely 4.  Add dessicated coconut and cardamom powder 5. Mix together and cook on a medium flame stirring often. 6. Cook till the mixture becomes thick and starts leaving the pan 7. Switch off the flame and pour the mixture on a greased tray or over a foil or butter paper 8. Spread it evenly 9. Sprinkle chopped nuts and press with a spatula 10. Cut them to squares while still warm 11. Allow to cool down completely before removing 12. Transfer delicious coconut khoya barfi to air tight jar. Keep it in refirigerator and enjoy for 2 weeks नारियल खोया बर्फी  सामग्री : नारियल बुरादा - २ कप  खोया / मावा - १.५...

  Kharbuje Ke Beej Ka Paag  Ingredients : Kharbuje Ke Beej - 200 gm Sugar - 200 gm Method : 1. Take the muskmelon seeds in a big plate and check and remove any unwanted particles 2. Heat a kadahi and dry roast the musk melon seeds till they become fluffy 3. Take them out in a plate and let them cool 4. Take 1- cup water in the kadahi and let it boil 5. Add sugar and let it cook 6. Prepare sugar syrup of one thread consistency (To check- take a drop of syrup in a bowl and  touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently.   One-thread consistency is when a single thread is formed (and does not break) when your forefinger and your thumb are pulled apart gently.  )  7. Immediately add the roasted melon seeds and mix nicely 8. Now transfer these contents on a plate greased with ghee 9. Pat the mixture with a spatula or lower side of a bowl and make it smooth 10. Make marks of burfi with the help of ...

Falahari Sweet Mango Raita | Aam Ka Raita  Ingredients: Curd / Yogurt -2 cups Sugar - 2  tbsp Ripe Mangoes (diced) - 1 cup Green Cardamom Powder - 1 tsp Saffron (Kesar) - 1/4 tsp Almonds (chopped) - 1 tbsp Method: 1. Add sugar and beat the curd till smooth 2. Add mangoes (reserve a few for garnish), cardamom powder and saffron and mix well 3. Chill the mango raita before serving 4. Garnish with chopped mangoes, chopped almonds 5. Serve it as a dessert on a fasting day or after a regular meal फलाहारी मीठा आम का रायता  सामग्री : दही : २ कप चीनी - २ बड़े चम्मच  पके आम (कटे हुए) - १ कप हरी इलाइची पाउडर  - १ छोटा चम्मच केसर - १/४ छोटा चम्मच बादाम (कटे हुए) - १ बड़ा चम्मच विधि: १. दही में चीनी डाल कर अच्छे से फेंट लें    २. दही में कटे हुए आम (थोड़े से सजाने के लिए बचा कर), इलाइची पाउडर और केसर डाल कर अच्छे  से मिलायें  ३. रायते को फ्रिज में रख कर ठंडा करें  ४. आम के टुकड़ों और बादाम के टुकड़ों से...

🟫  Singhare ki Namkeen Burfi 🧾 Ingredients: Singhara (Water chestnut) flour - ¾ cup Curd -  ¾ cup Green chili (finely chopped)- 2-4 Rock Salt (Sendha namak) - 1 tsp Desi Ghee - 3 tbsp Water - 1 cup Lemon juice - 1 tbsp Green coriander leaves (chopped) - 1 tbsp (optional) Method: 🧈 Step 1: Roast the Singhara Flour Heat 1 tbsp ghee in a pan. Add Singhara Aata (water chestnut flour) and roast on medium heat . Stir continuously to avoid burning. It will take about 10–12 minutes to turn golden brown. Once done, set aside to cool. 🍽️ Step 2: Prepare the Tray Grease a thali or baking tray with ghee and keep it ready for setting the burfi. 🥣 Step 3: Make the Curd-Water Mixture Whisk curd thoroughly in a bowl. Add 1 cup water and whisk again until smooth. 🌶️ Step 4: Cook the Burfi Mixture In a clean pan, heat 1 tbsp ghee . Add chopped green chilies and sauté for a few seconds. Pour in the curd-water mixture ...

Falahari  Khatta Meetha Kaddu for Vrat Ingredients: Pumpkin (Kaddu) - 500 gm Desi Ghee - 1 tbsp Cumin Seeds - 3/4 tsp Roasted Cumin Powder - 1 tsp Amchur Powder - 1 tsp Black Pepper powder - 1 tsp Green Chilly - 2 (finely chopped) Rock Salt (Sendha Namak) - 1 tsp Sugar - 1 tbsp Method: 1. Peel and chop pumpkin in bite size pieces 2. In a Kadahi heat ghee 3. Add cumin seeds and allow to splutter 4. Add green chillies and fry for few seconds 5. Add pumpkin pieces and mix and stir for a minute 6. Add rock salt and sugar and mix well 7. Cover and cook on medium flame for 5-7 minutes 8. Stir the pumpkin nicely and again cover and cook until pumpkin becomes soft 9. Once pumpkin becomes soft, add cumin powder, black pepper powder, and stir gently 10. Add amchur powder and mix well 11. Serve hot with Singhara poori, Kuttu poori, Kuttu Cheela, Rajgira paratha, Sama Pulao फलाहारी खट्टा मीठा कद्दू सामग्री: कद्दू - ५०० ग्राम देसी घी - १ बड़ा चम्मच जीरा - ३/४...

🥜✨ Falahari Peanut Curd Chutney A creamy, tangy, and crunchy chutney made with just a few ingredients – perfect for vrat (fasting) days like Navratri! 🧾  Ingredients: Roasted Peanut - 1 cup Curd - 3/4 cup Green Chilli - 2 Lemon Juice - 1/2 tbsp Roasted Cumin Powder - 1 tsp Rock Salt (Sendha Namak) - 1 tsp 🥣 Step-by-Step In structions: 1. Grind the Peanuts 🥜 Coarsely grind the roasted peanuts in a mixer or blender. 2. Blend Everything Together 🌀 Add in the curd , rock salt , chopped green chillies , lemon juice , and roasted cumin powder . Blend into a smooth chutney – no water needed ! 3.  Store & Serve ❄️🥣 Transfer the chutney to an airtight container and refrigerate. Serve chilled with vrat specials like: Sabudana Khichdi 🍚 Sabudana Vada 🧆 Kuttu Aloo Pakora 🍠 Raw Banana Cutlets 🍌 फलाहारी मूंगफली दही चटनी  सामग्री: भुनी मूंगफली - १ कप दही - ३/४ कप हरी मिर्च - २ निम्बू का रस - १/२ बड़ा चम्मच भुना जीरा पाउडर - १ छो...

Malai Ladoo | Paneer Ladoo Ingredients: Full Cream Milk - 1 litre Lemon juice - 2 tbsp Powdered sugar (Boora) - 5 tbsp Cardamom Powder - 1/2 tsp Saffron strands - 7-8 Almonds - 6 Method: 1. Keep milk on fire to boil in a thick bottomed pan 2. When it comes to boil lower the flame 3. Now add 1 tbsp lemon juice and mix. 4. If the milk curdles, need not add rest of lemon juice, else add rest of the lemon juice and mix 5. After the milk is curdled simmer for 2 minutes 6. Strain the whey using muslin cloth and keep 1/3 portion of whey with the coagulated milk solids 7. On low flame, keep simmering the coagulated milk mixture with whey 8. Stir at intervals 9. Simmer till all the whey dries up and then remove from flame 10. Add cardamom powder and saffron strands and mix well 11. Let it cool completely 12. Slice the almonds 13. Add the powdered sugar and mix well 14. Spread a bit of ghee on your palms and take a lemon size portion from the mix 15. Rub it between...

Singhare Ki Chaat  Ingredients: Singhare (Water Chestnut) - 1 kg Cumin Seeds - 1 tsp Green Chillies - 2 (finely chopped) Rock Salt (Sendha Namak) - 1 tsp Desi Ghee - 1 tsp Lemon Juice - 1 tbsp Roasted Peanuts - 1 tbsp Method: 1. Boil Singhara in cooker for 3-4 minutes 2. Drain, cool and peel boiled singharas 3. Chop each singhara into two pieces 4. Heat ghee in a pan 5. Add cumin seeds and let them splutter 6. Now add green chillies and fry for 10 seconds 7. Add chopped singhada to this  8. Add rock salt in it and fry on high heat for 30-40 seconds 9. Add lemon juice and take off heat 10. Immediately plate delicious and healthy Singhara Chaat. 11. Garnish it with roasted peanuts. This can also be enjoyed on a Fast (Vrat) day  सिंघाड़े की चाट  सामग्री: सिंघाड़े - १ किलो जीरा - १ छोटा चम्मच हरी मिर्च - २ (बारीक कटी हुई) सेंधा नमक - १ छोटा चम्मच देसी घी - १ छोटा चम्मच निम्बू का रस - १ बड़ा चम्मच भुनी मूंगफली - १ बड़ा चम्मच  विध...

Falahari Sweet Potato and Fruit Chaat   🧾  Ingredients: Sweet Potato (Shakarkand) - 250 gm Pomegranate - 1 Apple - 1 Banana - 2 Black Pepper - 1 tsp Rock Salt ( Sendha Namak) - 1 tsp Lemon Juice - 1 tbsp Method: 🧼🍠 1. Boil the Sweet Potatoes Wash the sweet potatoes thoroughly and pressure cook them for 3 whistles until soft. ❄️🔪 2. Cool & Peel Let the boiled sweet potatoes cool completely. Then peel off the skin . 🥄🍠 3. Chop into Bite-Size Pieces Cut the peeled sweet potatoes into bite-sized cubes . 🍎🍌 4. Prepare the Fruits Deseed the pomegranate. Chop the apple into small pieces. Slice the banana into rounds or small chunks. 🥣🍇 5. Mix Everything Together In a large mixing bowl, combine: Chopped sweet potatoes Apple pieces Banana slices Pomegranate seeds 🧂🍋 6. Add Spices & Lemon Juice Sprinkle with rock salt , black pepper , and squeeze in fresh lemon juice . Toss everything gently to coat the fr...

Falahari Makhana Namkeen  Ingredients: Groundnut - 1 cup Almonds - 1/2 cup Makhana (Fox Nut / Lotus Seed) - 1 cup Melon Seeds - 1/2 cup Dry Coconut - 1/4 cup (Cut into thin slices) Rock Salt (Sendha Namak) - 1 tsp Black Pepper Powder - 1/2 tsp Desi Ghee - 2 tbsp Method: 1. Chop makhanas to 2 pieces 2. Dry roast the melon seeds by continuous stirring, till they become fluffy 3. Transfer in a bowl and keep aside 4. Put Ghee in the kadahi 5. Now fry almonds on low flame in this ghee, by stirring continuously 6. When they become fluffy remove them from ghee and keep aside 7. Fry groundnut in the same kadahi by continuously stirring 8. When it turns golden brown take it out and spread it on a paper napkin to remove excess ghee  9. Now fry the coconut pieces on low flame by stirring continuously 10. When they turn light golden remove them and keep aside 11. Now fry makhana on low flame 12. Fry them till they become light brown 13. In a mixing bowl mix ...

Falahar Raw Banana Cutlet for Vrat Ingredients: Raw Banana - 500 gm Potato (Medium size) - 2 Rock Salt (Sendha Namak)- 1 tsp Green Chillies - 2 (Finely chopped) Kuttu Atta (Buckwheat Flour) - 2 tbsp Black Pepper Powder - 1/2 tsp Method: 1.  Wash the bananas properly, cut off the edges on both ends 2. Boil the bananas in pressure cooker for 2 whistles 3. Boil the potatoes 4. Let the bananas and potato cool 5. Peel the skin from the bananas and mash them 6. Peel the skin from the potatoes and mash them 7. Mix mashed potatoes, bananas, rock salt, black pepper, green chillies and Kuttu Atta 8. Knead all the ingredients like a dough 9. Put little Oil on your hand and take little mixture in your hands, roll it into a round ball  10. Then press gently with your palms to flatten it a bit. 11. Similarly make 4-5 balls and flatten them.  12. Heat Oil in a pan 13.  Put these in hot oil at medium flame to shallow fry. 14. Fr...

Makhana Kheer For Vrat | Foxnut Pudding For Fast Ingredients: Makhana (Fox nut) - 2 cup Milk - 1 litre Almonds - 1/2 cup Pistachios - 1 tbsp Chironji (Charoli Seeds) - 1 tbsp Green Cardamom Powder - 1 tsp Sugar - 1/2 cup Desi Ghee - 2 tbsp Method: 1. Soak Almonds and Pistachios in hot water for 10 minutes 2. After 10 minutes peel the almonds and pistachios 3. Finely chop the almonds and pistachios 4. Heat Ghee in a Kadahi 5. Fry makhana in this ghee by continuous stirring 6. Fry till it becomes light brown 7. Now add milk in this kadahi and let it boil 8. When it starts boiling, lower heat and let it cook 9. Add cardamom powder and mix well 10. After 5 minutes add chopped almonds and chopped pistachios 11. Cook till it becomes thick and then add sugar and chirongi 12. Cook for 2 minutes 13. The healthy and delicious Kheer is ready 14. Serve it hot or chilled. This is a perfect sweet dish for any Fast (Vrat) day. व्रत की मखाना खीर सामग्री: मखाना - २ ...

Falahari Vrat ki  Sukhi Arbi Ingredients: Arbi (Colocasia) - 500 gm Peanut Oil - 2 tbsp Ajwain (Carom Seeds) - 1 tsp Green Chillies - 2 (Slit lengthwise) Roasted Cumin Powder - 2 tsp Grounded Black Pepper - 1 tsp Rock Salt (Sendha Namak) - 1 tsp Lemon Juice - 1 tbsp Coriander Leaves - 1 tbsp (Finely chopped) Method: 1. Wash and parboil arbi so that it is still hard 2. Peel it when cold 3. Cut slices lengthwise 4. Heat oil in a pan 5. Add ajwain and slit green chillies 6. When they start to splutter, add arbi slices and mix 7. Cook uncovered on low flame till done 8. When the arbi is properly cooked, add cumin powder, rock salt, pepper powder and mix well 9. Remove from fire and transfer in a serving bowl 10. Add lemon juice to it and mix 11. Decorate with coriander leaves  12. Serve hot with kuttu ki poori or as snack with a cup of tea फलाहारी व्रत की सूखी अरबी सामग्री : अरबी - ५०० ग्राम मूंगफली का तेल - २ बड़े चम्मच अजवाइन - १ छोटा चम्मच ...

Vrat ka Aloo Raita Ingredients: Small Potatoes - 250 gm (Boiled) Curd - 250 gm Rock Salt - 1 tsp Black Pepper Powder- 1/2 tsp Roasted Cumin Powder - 1 tsp Green Chillies - 2 (Finely chopped) Cumin seeds - 1/2 tsp Desi Ghee - 1 tsp Method: 1. Peel the boiled potatoes 2. Cut the potatoes into circular pieces 3. Whip the curd to make it smooth 4. Add rock salt, cumin powder, pepper powder in curd and mix well 5. Now add the potato pieces in the curd and mix with gentle hand 6. Heat ghee in a tadka pan 7. Add cumin seeds in it and let them sizzle 8. Now add green chillies in it and fry till they become little crispy 9. Pour the tadka on the raita 10. Serve it chilled with Kuttu Poori or Singhara Poori or as side dish with any meal फलाहारी  व्रत का आलू रायता  सामग्री: छोटे आलू - २५० ग्राम (उबले हुए) दही - २५० ग्राम सेंधा नमक - १ छोटा चम्मच काली मिर्च पाउडर - १/२ छोटा चम्मच भुना जीरा पाउडर - १ छोटा चम्मच हरी मिर्च - २ (बारीक कटी हुई) साबुत जीरा...

Vrat Wale Rasedar Aloo Ingredients: Potato - 500 gms (Boiled) Kuttu Atta (Buckwheat Flour) - 1 tbsp Sendha Namak ( Rock Salt) - 1 tsp Green Chillies - 2 (Finely Chopped) Cumin Seeds - 1/2 tsp Amchur Powder - 1 tsp Desi Ghee - 1 tbsp Method: 1. Break the boiled potatoes in uneven pieces 2. Heat Ghee in a pan and add cumin seeds 3. After the cumin seeds splutter, add green chillies and fry for 30 seconds 4. Now add kuttu atta and fry for a minute 5. Add the potatoes in the pan 6. Put rock salt in it 7. Now put amchur powder 8. Mix well and keep stirring for a minute 9. Add 2 cup water and mix well 10. Cover it and cook for 20 minutes on low flame 11. Enjoy this tasty aloo sabji with kuttu poori or singhara poori or rajgiri parantha on a vrat day फलाहारी व्रत वाले रसेदार आलू   सामग्री: आलू - ५०० ग्राम (उबले हुए) कुट्टू आटा - १ बड़ा चम्मच सेंधा नमक - १ छोटा चम्मच हरी मिर्च - २ (बारीक कटी हुई) जीरा - १/२ छोटा चम्मच अमचूर पाउडर - १ छोटा चम्मच...

Sabudana Khichdi Ingredients: Sabudana (Sago) - 200 gm Peanut - 100 gm Potato (Medium Size) - 3 (Finely chopped) Green Chilli - 4 (Finely Chopped) Cumin Seeds - 1 tsp Rock Salt (Sendha Namak) - 1 tsp Lemon Juice - 1 tbsp Desi Ghee - 2 tbsp Method: 1. Soak Sabudana in water up to 10 cm above sabudana, for 20 minutes 2. After 20 minutes drain the water completely from sabudana  3. Allow the water drained sabudana to remain as it is for 2 hours 4. Dry roast the peanuts  5. Let the roasted peanuts cool 6. Rub the roasted peanuts in between your palms and remove the cover of peanuts 7. Grind these peanuts 8. Heat Ghee in a Kadai 9. Put Cumin Seeds and let them crackle 10. Now add green chilly 11. Add potato in kadai and cook on low heat  12. Mix Sabudana and ground peanuts 13. Add 1/2 tsp salt in it. 14. Add lemon Juice in it 15. Add 1/2 tsp salt in potato and cook  till potato becomes soft 16. Add sabudana mixture in kadai and mix well ...