Prabha Ki Rasoi - Recipes in Hindi and English

Khamang Kakdi Ingredients: Cucumber (finely chopped) - 2 cups Peanuts (roasted) - 1/4 cup Freshly grated coconut - 1/4 cup Green chili (finely chopped) - 1 Lemon juice – 1 tsp Coriander leaves (chopped) - 1 tbsp Salt as required Sugar - 1/2 tsp or add as required Oil - 1 tbsp Mustard seeds - 1/2 tsp Curry leaves - 7-8 Method: 1. Rinse the cucumbers. Peel and then chop them finely. 2. Keep the chopped cucumber aside for 15 to 20 minutes in a bowl or plate. 3. Add the roasted peanuts in a mortar-pestle. Crush to a coarse powder. Or crush peanuts in a small mixer-grinder  4. After 15 to 20 minutes squeeze water from the cucumber by cupping between your palms or holding between your fists.  5. Then add the cucumber in a mixing bowl. 6. Add the coarsely crushed peanuts. 7. Add fresh grated coconut, chopped green chilies, chopped coriander leaves and 1 teaspoon lemon juice.  8. Mix very well. 9. Heat oil in a tadka pan or small pan. Keep heat to a low. ...

Pav Bhaji Ingredients : Lauki (bottlegourd) - 2.5 cup (peeled and cut in pieces) Cabbage - 1/2 cup (chopped) Cauliflower - 1/2 cup (chopped) Carrot - 1/2 cup (chopped) Green peas - 1 cup Capsicum - 1/2 cup (chopped) Potato (medium size) - 4 (boiled) Onion - 1 cup (finely chopped) Garlic - 7-8 (optional) Ginger - 1 inch piece Pao Bhaji Masala - 3 tbsp Tomato paste - 1 cup Green coriander - 1 tbsp (finely chopped) Butter - 4 tbsp Oil - 1 tbsp Salt - 1.5 tsp or as per taste Paneer - 1 tbsp (grated) Pav - 8-10 Method : 1. Put bottle gourd, cabbage, cauliflower, carrot, green peas, capsicum in a cooker  2. Add 1 cup water and add 1 tsp salt and cook for 4-5 whistles 3. Let the vegetables cool little after the cooker pressure is released on its own  4. Make a paste of ginger, garlic and pao bhaji masala by adding liitle water 5. Mash the boiled vegetables 6. Mash the potatoes separately 7. Heat oil in a Kadahi and add 1 tbsp butter 8. Now add chopped onion and saute till turns light...

Shankarpali Ingredients: All purpose flour (Maida) - 1.5 cup Semolina (Sooji / Rava) - 1/2 cup Powdered Sugar (Boora) - 1/2 cup Salt -  a pinch Desi Ghee - 2 tbsp Warm Milk - 3-4 tbsp Ghee / Oil for frying Method: 1. Sieve the flour with salt 2. Sieve the sugar on this flour 3. Add semolina in it and mix well 4. Melt the ghee, add to the flour mixture 5. Rub the ghee in the flour mixture and make bread crumbs like consistency 6. Add warm milk in intervals and knead to a tight dough. Milk quantity can be adjusted according to the quality of flour and semolina. 7. Cover with a muslin cloth and keep aside for 20-25 minutes 8. Divide the dough into two equal parts. Take a part of the dough and pressing between your palms make it round and smooth 9. Using a rolling pin roll the rounded dough into a thick circle 10. Using a knife cut the circle into squares of small size as per your desire 11. Discard the edges and join them together with other piece of dough....

Kachumber Raita Ingredients: Curd (Yogurt) - 2 cups Potato (Boiled and chopped) - 1 Cucumber (Finely chopped) - 1 Tomatoes (Finely chopped) - 4 tbsp Onion (Finely chopped) - 4 tbsp Carrot (grated) - 2 tbsp Capsicum (Finely chopped) - 2 tbsp Green Chilli (Finely chopped) - 1 tsp Red Chilli powder - 1/2 tsp Roasted Cumin powder - 1/2 tsp Mint leaves (Finely chopped) - 1 tbsp Coriander Leaves (Finely chopped) - 1 tbsp Sugar powdered (Boora) - 1/2 tsp Salt - 1 tsp Method: 1. In a bowl take well whisked curd 2. Add roasted cumin powder, powdered sugar, red chilli powder and mix well 3. Add potato, cucumber, tomatoes, onion, carrot, capsicum, green chilli, mint leaves 4. Mix Well 5. Refrigerate Kachumber raita in the refrigerator for 15-20 minutes 6. Add salt at the time of serving 7. Garnish with red chillipowder, cumin powder, coriander leaves and serve it chilled 8. Enjoy Kachumber raita with Pulao, Biryani, Poori or any other meal कचुम्बर रायता | मिश्र स...

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...