Prabha Ki Rasoi - Recipes in Hindi and English

Lasoda Aam Ka Achar Ingredients: Lasoda - 1 kg Raw Mango - 1/2 kg Salt - 80 gm Hing (Asafoetida) - 1/2 tsp Saunf (Fennel Seeds) - 50 gm Methi Dana (Fenugreek Seeds) - 1 tsp Mustard Seeds - 3 tsp Turmeric Powder - 2 tsp Red Chilli Powder - 4 tsp Mustard Oil - 1/2 litre Method: 1. Remove Lasoda from the sticks and remove the brown cap and wash them  2. Boil water in a big vessel 3. Put the lasoda in this water and let it boil for 2-3 minutes 4. Remove the lasoda from water 5. Spread these lasoda in a plate keep it in sun for 2 days till the extra water evaporates 6. Wash and dry the mangoes and cut them into small pieces 7. Grind Saunf, Methi Dana and Mustard Seeds 8. Mix Lasoda, mangoes, Ground mixture, Salt, Hing, Turmeric Powder, Red Chilli Powder 9. Now transfer this in a bottle or Jar  10. Add mustard oil in this bottle and make sure the contents are completely below the oil level  11. Keep this bottle covered with clean muslin cloth in S...

Green Mango Panna Ingredients: Raw Mango - 1/2 kg Cloves - 4 Black Pepper- 1/2 tsp Hing (Asafoetida) - 1/4 tsp Cumin Seeds - 2 tsp Black Salt - 2 tsp White Salt - 1 tsp Mint Leaves - 1+ 1/2 cup Boora (Powdered Sugar) - Optional Method: 1. Peel the mangoes and b oil them in sufficient amount of water 2. Dry Roast cloves, black pepper, Cumin seeds and hing 3. Wash mint leaves and grind them with the roasted masala 4. Let the mangoes cool along with the water 5. Separate the pulp of the mangoes from the seeds 6. Grind this pulp with the water 7. Add the mint paste in it 8. Sieve this mixture 9. Add black salt and white salt and mix well 10. Add sufficient amount of water and keep it in Refrigerator to cool 11. When you want to serve it, pour it in a glass and add 2-3 cubes of ice and serve it. (If you prefer sweet and sour taste, add 1 tsp of boora in one glass of Panna) Note: You can also enjoy this Aam Panna with Gol Gappas / Pani Puris आम पन्ना  ...

Kairi Mango Pickle  Ingredients: Raw Unripe Mango- 3 kg Salt - 200 gm Hing (Asafoetida) - 10 gm Red Chilli Powder - 50 gm Sugar - 400 gm Saunf (Fennel Seeds) - 50 gms (Powder) Method: 1. Wash and wipe the mangoes 2. Peel the mangoes and cut them 3. Add Salt, Hing, Red Chilli Powder, Sugar, Saunf and mix well. 4. Fill the mangoes in Glass Jar or Bottle  and cover it with a muslin cloth 5. Keep this Pickle in Sun for 15 days and keep mixing it with a clean and dry spoon once a day. 6. Pickle is ready to be enjoyed with Dal - Chawal, Mathari, Stuffed Paranthas etc. आम का कैरी अचार  सामग्री : बिना गुठली वाला कच्चा आम - ३ किलो नमक - २०० ग्राम हींग - १० ग्राम पिसी लाल मिर्च - ५० ग्राम चीनी - ४०० ग्राम सौंफ - ५० ग्राम विधि: १. आम को धो कर पोंछ लें २. आम को छील कर काट लें ३, इसमें नमक, हींग, लाल मिर्च, चीनी, सौंफ मिलाएं ४. इस मिश्रण को एक साफ़ सुखी शीशी या मर्तबान में भरें और मलमल के कपडे से ढक दें ५.  इस अचार को १५ दिन धुप में रखें और ...