Prabha Ki Rasoi - Recipes in Hindi and English

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...

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 ...