Prabha Ki Rasoi - Recipes in Hindi and English

Amritsari Chhole Ingredients: Chickpeas / Chhole - 1.5 cup Cinnamon stick - 1/2 inch Bay leaf - 1 Dry red chillies - 4 Black cardamom - 3 Cloves - 2 Black peppercorns - 18 Tea leaves - 1 tsp Ginger (sliced) - 1.5 inch Garlic cloves - 4 Salt - 1.5 tsp Green chilies - 4 Coriander seeds - 1.5 tbsp Cumin seeds - 1 tsp Hing - 1/4 tsp Mango powder - 1 tsp Carom seeds - 1/4 tsp Oil - 3 tbsp Onion (finely chopped) - 3 (medium size) Tomato - 2 (medium size) Ghee - 1 tbsp Coriander leaves (finely chopped) - 1 tbsp Kashmiri red chili powder - a pinch Method: 1. Soak Chole in enough water for 8 hours or overnight 2. In a cotton cloth keep cinnamon stick, bay leaf, 2 dry red chilies, 1 black cardamom, cloves, 8 black peppercorns, tea leaves 3. Tie them in a knot 4. In a pressure cooker add chhole, 1-inch sliced ginger, 1 garlic clove, knot of masalas, 1 tsp salt, water double the quantity of chhole. 5. Cook on high flame for 1 whistle 6. Lower the flame and cook for 4 whistles 7. In a mortar pestle...

Punjabi Style Kamal Kakdi - Aloo Sabji  🧾  Ingredients: Lotus Stem (Kamal kakdi) - 250 gm Potatoes (peeled and cubed) - 2 (medium size) Onion (grated) - 2 (medium size) Tomato (pureed) - 2 (large) Mustard oil - 1 tbsp Ginger-garlic paste - 1 tsp  Tumeric powder - 1 tsp Red chili powder - 1 tsp Coriander powder - 1 tbsp Amchoor powder - 1/2 tsp  Cumin seeds - 1 tsp Cloves - 2 Cinnanom stick - 1 inch Garam masala - 1/2 tsp Salt - 1 tsp or to taste Mustard oil for deep frying (can use normal oil too) Coriander leaves for garnish Method: 🔪🥔 1. Prep the Lotus Stem Wash the lotus stem (kamal kakdi) thoroughly to remove all mud. Peel and slice into rounds about 1/4 inch thick . 🍳🔥 2. Deep Fry the Lotus Stem Heat mustard oil (or regular oil) in a kadhai and deep-fry the lotus stem slices until golden brown and crisp . 🍟🥔 3. Fry the Potatoes Similarly, deep-fry potato cubes until golden brown. Set both aside. 🌿🌶️ 4. Begin the Masala Base In the same or...

Beetroot Pulao Ingredients : Basmati rice - 1 cup Oil - 2 tbsp Green cardamoms - 4 Cinnamon - 1 inch Cloves - 3 Black peppercorns - 6 Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Onion (chopped) - 1/2 cup Curry leaves - 7-8 Beetroot (grated) - 1 cup Ginger garlic paste - 1 tsp Green chillies (slit) - 2 Coriander leaves - 1/4 cup Turmeric powder - 1/4 tsp Red chilli powder - 1/4 tsp Coriander powder - 1/2 tsp Salt - 1 tsp or as per taste Coriander leaves for garnish Method : 1. Rinse basmati rice in water very well and soak in enough water for 20 minutes 2. After 20 minutes drain the water from the rice and keep the rice aside 3. Heat oil in a pressure cooker 4. Add mustard seeds, cumin seeds, cinnamon, cloves, black peppercorns, green cardamoms 5. Add chopped onions and curry leaves 6. Stir and saute till the onions start to become light golden 7. Then add ginger garlic paste, slit green chillies and 1/4 cup green coriander 8. Saute for few seconds till the raw aroma of ginger garlic ...

Lauki Chana Dal Ingredients : Chana Dal - 1 cup Salt - 1.5 tsp or as per taste Turmeric powder - 1/2 tsp Ginger (finely chopped) - 1 tsp Ghee - 2 tsp Cumin seeds - 3/4 tsp Bay leaves - 2 Hing (asafoetida) - 1/4 tsp Tomato (grated) - 1/3 cup Green chillies (slit) - 2-3 Garam masala powder - 1/2 tsp Coriander powder - 2 tsp Red chilli powder - 3/4 tsp Lauki (bottle gourd) - 2 cups (peeled and cut into small pieces) Coriander leaves for garnishing Method : 1. Wash chana dal 2-3 times nicely with water 2. Soak the washed chana dal in enough water for 30 minutes 3. Remove dal from water and add it in a Pressure cooker 4. Add 3 cups of water, 1 tsp salt, turmeric powder, ginger 5. Close the lid and cook on high flame for 1 whistle 6. Lower the flame and cook for 10 minutes 7. Heat ghee in a pan 8. Add cumin seeds, bay leaves, hing and let them spultter 9.Add grated tomatoes and stir fry till the ghee separates 10. Add green chillies, garam masala powder, red chilli powder, coriander powder a...

🍛 Kacha Kela Curd Curry A flavorful and nutritious curry made with raw banana, curd, and Indian spices—perfect with roti, paratha, or rice. Ingredients: Raw Banana - 500 gm Curd - 1 cup Ginger garlic paste - 1 tsp Red chilli powder - 1/2 tsp Coriander powder - 1 tsp Turmeric powder - 1/4 tsp Salt - 1 tsp or as per taste Fenugreek seeds - 1/2 tsp Oil - 2 tbsp Method : 🥣 Step 1: Prepare the Curd-Spice Mix In a bowl, combine the following: Curd (yogurt) Ginger-garlic paste Red chilli powder Coriander powder Turmeric powder Salt to taste Mix well and set aside . 🍌 Step 2: Prep the Raw Bananas Peel the raw bananas and cut them into small circular pieces . Immediately place the pieces in water to prevent discoloration. 🍳 Step 3: Fry the Bananas Heat 2 tablespoons of oil in a frying pan. Add the chopped raw banana pieces and fry for 3–5 minutes , stirring often to prevent sticking. Once half cooked , remove them from the pan and set ...

Palak Matar Paneer Bhurji Ingredients : Spinach leaves (finely chopped) - 250 gm Green peas - 1/2 cup Full cream Milk - 2.5 cup Desi Ghee - 2 tsp Cumin seeds - 1 tsp Lemon - 1/2 Onions (finely chopped) - 2 (medium size) Green chillies (chopped) - 1 tbsp Salt - 1 tsp or as per taste Method : 1.  Heat milk in a deep pan. 2.  Squeeze one half lemon into the milk and stir to mix.  3.  Let the milk come to a boil and milk curdles nicely. Keep stirring in between 4. When the milk curdles, s train the milk to get the paneer.  5. Let the paneer remain in the strainer and set it aside.  6.  Heat desi ghee in a pan. 7.  Add cumin seeds and let them change colour. 8.   Add onions and green chillies to the pan and sauté till golden brown. 9. A dd 3 tbsp whey water. Mix well and cook for a minute.  10.  Add spinach, green peas and salt.  11.  Mix well. Turn the flame to low 12. Cover and cook for 3-4 minutes or till peas become soft 13...

Dry Green Peas Curry Ingredients : Dry Green Peas - 1.5 cup Ginger (grated) - 1 tbsp Bay leaf - 2 Cinnamon Stick - 1 (1 inch) Whole dry red chilli - 2 (broken into 2 parts) Cloves - 4 Green Cardamom - 2 Cumin seeds - 1/2 tsp Coriander powder - 2 tsp Kashmiri red chilli powder - 1 tsp Garam masala powder - 1/2 tsp Amchur powder - 2 tsp Hing (Asafoetida) - 1/4 tsp Salt - 1 tsp or as per taste Mustard Oil - 3 tbsp Green coriander (finely chopped) - 1 tbsp Method : 1. Wash and soak dry green peas in sufficient water for 6-8 hours or overnight 2. Transfer the peas with the soaked water in a cooker 3. If required add little more water in it 4. Close the lid of the cooker and cook on high flame for 4-5 whistles 5. Let the pressure of cooker release on its own 6. Heat mustard oil in a pan or kadahi 7. When oil is nicely hot lower the flame and add bay leaf, cinnamon stick, cardamom, cloves 8. Now add whole red chillies, cumin seeds, hing and cook for few seconds 9. Add coriander powder, kashmi...

Kadahi Mushroom Matar Ingredients: Coriander Seeds - 2 tsp Cumin Seeds - 1.5 tsp Fennel seeds - 1/2 tsp Black peppercorns - 1/2 tsp Dry Red Chillies - 4 Oil - 2 tbsp Onion (finely chopped) - 1 cup Ginger garlic paste - 1 tbsp Tomatoes (finely chopped) - 3 Salt - 1 tsp or as per taste Red Chilli powder - 1/2 tsp Turmeric powder - 1/2 tsp Coriander powder - 1 tbsp Garam masala powder - 1 tsp Green Chilli (finely chopped) - 1 tsp Cashewnut paste - 2 tbsp (optional) Mushroom (Cut into quarters) - 15 Green peas - 1.5 cup Fresh Cream - 3 tbsp (optional) Coriander leaves (finely chopped) - 1 tbsp Method: 1. Dry roast 1 tsp coriander seeds, 1/2 tsp cumin seeds, fennel seeds, black pepper,  2 red chillies until fragrant 2. Now coarsely grind these roasted masalas 3. Keep the kadahi masala aside covered 4. Heat Oil in a Kadahi 5. Add 1 tsp coriander seeds, 1 tsp cumin seeds , 2 red chillies and saute for 1 minute 6. Add onions and saute till onions turn brown 7....

Taazi Mangori - Mungauchi Ingredients : Split Moong Dal (dehusked green gram) - 1 cup Cumin seeds- 1 tsp Turmeric powder - 1/2 tsp Red chilli powder - 1/2 tsp Coriander powder - 1 tsp Garam masala powder - 1/2 tsp Curd - 1/2 cup Desi ghee - 1 tbsp Hing (Asafoetida) - 1/2 tsp Salt - 1 tsp or as per taste Oil for frying Method : 1. Wash and soak moong dal for 4-5 hours 2.  Strain it & grind it fine in a grinder using as little water as possible. 3.  Add 1/4 tsp hing and 1/2 tsp salt. 4. Beat this moong dal mixture to incorporate air in the batter.  Keep adding little water if needed & mix for 5-7 minutes. 5. To check that dal is nicely beaten, take water in a cup and drop a small ball of dal mixture in it. If the ball comes up immediately, the mixture is nicely beaten.  6.  In a wok, heat oil for frying till medium hot.   7.  When ready, drop batter in the wok to make pakoris.   Use a spoon which is narrow at the front for easy dropping of ...

🧆 Malai Kofta Using Gulab Jamun Mix – A Savory Twist on a Classic! A rich and creamy North Indian curry with a clever twist – using Gulab Jamun mix for perfectly soft koftas! Ingredients (Kofta): Gulab Jamun Mix - 1 cup Potato Boiled and mashed - 1 cup Ginger grated - 1/2 tbsp Green chilly finely chopped- 1  Salt - 1/2 tsp Cashewnuts Chopped - 2 tbsp Oil - for frying Ingredients (Curry): Oil - 1 tbsp Butter - 2 tbsp Cinnamon - 1 stick Bay leaf - 1 Cloves - 4  Black cardamom - 1  Green Cardamom - 4  Caraway seeds (Shahi jeera) - 1 tsp Onion chopped - 1 cup Green chilly chopped- 2 Garlic chopped - 1 tbsp Ginger chopped - 1 tbsp Turmeric powder- 1/2 tsp Kashmiri Chilly powder - 1 tbsp Coriander powder - 1 tbsp Cumin powder - 1/2 tbsp Tomato chopped - 2 cups Salt - 1 tsp Cashew Nuts - 20 Kasoori Methi powder - 1/2 tsp Sugar - 1 tsp Cream - 1/4 cup Method 🧆 Step 1: Prepare the Kofta Balls In a mixing bowl, combine Gulab Jamun mix with boiled and mashed potatoes . ...