Prabha Ki Rasoi - Recipes in Hindi and English

Lobia Curry Ingredients: Lobia / Cowpea / Black-eyed peas - 1 cup Salt to taste Oil - 2 tbsp Cumin seeds - 1 tsp Ginger (grated) - 1 tbsp Green chilies (finely chopped) - 1 tsp Coriander powder - 2 tsp Red chilli powder - 1/2 tsp Amchur powder - 1.5 tsp Garam masala powder - 1/2 tsp Green coriander (finely chopped) - 1 tbsp Method: 1.    Soak the lobia for 3 to 4 hours. 2. Wash the soaked lobia and add them to the Pressure cooker. 3. Add 2 cups of water, 3/4 tsp salt and cook for 2-3 whistles  4. Let the pressure release on its own and then keep the lobia aside 5. Heat oil in a kadahi 6. Add cumin seeds and let them splutter 7. Add grated ginger and finely chopped green chilies and saute till the rawness of ginger goes away 8. Add coriander powder, red chilli powder and saute for a while 9. Add boiled lobia with the water and give a nice mix 10. Add 2 cups of water and stir 11. Let the lobia cook for 3-4 minutes 12. Add amchur powder, garam masala powder and give a nice m...

🌾 Healthy Bajra Toast 🧾  Ingredients: Bread Slices - 4-5 Bajra Atta - 1 cup Curd - 1/2 cup Salt - 3/4 tsp Green chilly (finely chopped) - 1 Ginger (grated) - 1 tsp Capsicum (finely chopped) - 2 tbsp Carrot (finely chopped) - 2 tbsp Green Coriander (finely chopped) - 1 tbsp Eno fruit salt - 1/2 tsp Ghee / Oil - 2 tbsp Method: 1. Prepare the Batter Base 🥣 Take bajra atta (pearl millet flour) in a mixing bowl and add curd to it. 2. Make a Smooth Batter 💧🔄 Gradually add water while mixing continuously to form a lump-free batter . 3. Adjust the Consistency 🥄 Keep the batter slightly thin and spreadable , not too runny. 4. Add Veggies and Seasoning 🌶️🥕🌿 Mix in finely chopped green chillies, ginger, capsicum, carrot, fresh coriander , and salt to enhance flavor and nutrition. 5. Mix Everything Well 👌 Stir the mixture thoroughly so that the vegetables are evenly distributed. 6. Activate the Batter ⚡ Add Eno fruit salt and pour 1 tbsp water over it. Mix immed...

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...

Beetroot Cutlet Ingredients : Beetroot - 500 gm Potato (boiled) - 500 gm Turmeric powder - 1/2 tsp Red chili powder - 1 tsp Fennel powder - 2 tsp Garam masala powder - 1 tsp Coriander powder - 2 tsp Chat masala powder - 1 tsp Amchur powder - 2 tsp Ginger (grated) - 2 tsp Green chilies (finely chopped) - 2 Black salt - 1 tsp Corn Starch - 4 tbsp Oil - 4 tbsp (for pan frying) Salt - 1 tsp Method : 1. In a pressure cooker boil beetroot in enough water for 7 whistles 2. Drain all the water and let the beetroots cool 3. Peel and grate the beetroots in a large bowl 4. Grate the boiled potatoes in the same bowl 5. Add turmeric powder, red chili powder, fennel powder, garam masala powder, coriander powder, chat masala, amchur powder, black salt, salt  6. Add green chilies, ginger, corn starch 7. Mix everything well with your hands 8. Grease your palm with a teaspoon of oil, make small lemon size ball, flatten it between your hand palm and make round shaped cutlets/tikki. 9. Similarly ...

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...

Falahari Makhana Raita  Ingredients: Curd / Yogurt - 2 cups Fox Nut (Makhana) - 1 cup Red Chilli Powder / Black pepper powder- 1/2 tsp Roasted Cumin Powder - 1/2 tsp Green Chillies (finely chopped) - 2 Rock salt (Sendha Namak) - 1 tsp Desi ghee - 1 tsp Coriander leaves for garnish Method : 1. Heat ghee in a pan and add makhana in it 2. Roast the makhana on low flame 3. Stir at intervals while roasting 4. Roast till they become crunchy and crisp 5.  To check if they are correctly roasted, take one Makhana in hand and crush it. If it breaks nicely with a crunching sound, that means they are perfectly roasted. 6. Take them out in a plate and let them cool 7. Whisk curd in a bowl 8. Spice the curd with red chilli powder / black pepper powder, cumin powder, green chillies and rock salt 9. Stir very well 10. Refrigerate the curd till 10 minutes before to serve 11. Take out the curd from fridge and add roasted makhanas 12. Stir very well and refrig...

Kacche Aam Pudina Ki Chutney Ingredients : Green coriander (chopped) - 1/2 cup  Mint leaves (chopped) - 1/2 cup  Raw mango (chopped) - 1 (medium) Green chillies (chopped) - 4 Ginger (chopped) - 1 tsp Sugar - 1 tsp Sendha namak (rock salt) - 3/4 tsp or to taste Method : 1. Add coriander leaves, mint leaves, chopped raw mango, ginger, green chillies in a grinder 2. Add sugar, sendha namak 3. Grind it once nicely 4. Add 2 tbsp water or as required and grind again till smooth 5. Delicious Falahari Kachhe Aam Pudina chutney is ready 6. Enjoy it with any snack or main course 7. You can keep it in fridge to last for one week. कच्चा आम पुदीना चटनी सामग्री : हरा धनिया (कटा हुआ) - १/२ कप पुदीना पत्ते (कटे हुए) - १/२ कप कच्चा आम (कटा हुआ) - १ (माध्यम आकार) हरी मिर्च(कटी हुई) - ४ अदरक (कटी हुई) - १ टी स्पून  चीनी - १ टी स्पून  सेंधा नमक - १/२ टी स्पून या स्वाद अनुसार  विधि :  १. एक ग्राइंडर में हरा धनिया, पुदीना पत्ते, कटा हुआ कच्चा आम, अदरक, हरी मिर्च डालें  २. च...

Bathua Boondi Raita Ingredients: Bathua - 500 gm Curd - 500 gm  Boondi - 1 cup Salt - 1/2 tsp Black Salt - 1/2 tsp Green Chilly - 1 (finely chopped) Cumin powder - 1/2 tsp Red chilli powder - 1/4 tsp Oil - 1 tsp Cumin seeds - 1/2 tsp Hing - 1/4 tsp Method: 1. Clean bathua by plucking leaves and removing sticks and grass 2. Wash it with clean water 2 times 3. Put bathua in 2 cups of boiling water and let it boil 4. Cook it for 5-6 minutes 5. Remove bathua from fire and strain away the excess water 6. Let the boiled bathua cool 7. Squeeze the bathua with hands 8. Grind bathua coarsely in mixie and take out in a bowl 9. Soak boondi in water for 10 minutes and then strain it 10. Squueze it with your hands and keep aside 11. Beat curd to make it smooth 12. Add  salt, black salt, cumin powder, red chilli powder in curd and mix well 13. Add ground bathua and mix well 14. Now add soaked boondi and stir nicely 15. Heat oil in a tadka pan 16. Add cumin seeds, hing, green chillies 17. Po...

Veggie Salad with Lettuce Ingredients : Lettuce (shredded) - 2 cups Carrot (grated) - 1/2 cup Radish ( grated) - 1/2 cup Beet root (grated) - 1/2 cup Red capsicum / bell pepper (finely chopped) - 1/4 cup Yellow capsicum / bell pepper (finely chopped) - 1/4 cup Cucumber (deseeded finely chopped) - 1/2 cup Ginger (grated) - 2 tbsp Honey - 1 tbsp Lemon juice - 1 tbsp Cumin seeds powder - 1/2 tsp Salt - 1/2 tsp Black pepper powder - 1/2 tsp Walnuts or roasted peanuts - 2 tbsp Method : 1. Grind ginger with little water and then sieve it to get ginger juice 2. Add honey, lemon juice, cumin powder, salt, black pepper powder to ginger juice and mix nicely 3. In a large bowl add lettuce, beet root, carrots, radish, red capsicum, yellow capsicum, cucumber 4. Give a toss to all the veggies 5. Pour the prepared dressing on the veggies and toss until all veggies are nicely coated 6. Garnish with walnuts or peanuts for the crunchy taste 7. Serve healthy, tasty Veggie Salad with Lettuce immediately T...

Rajma Masala Powder Ingredients : Dry Red Chillies - 12 Coriander seeds - 1/2 cup Cumin seeds - 1 tbsp Carom seeds - 2 tsp Bay Leaves - 3 Dry Ginger powder - 1 tbsp Black Cardamom - 6 Cloves - 8 Mace - 3-4 strands Nutmeg - 1 Dry Mango powder - 3 tbsp Dry pomegranate seeds powder - 4 tbsp Method : 1. Dry roast the red chillies in a pan until it fluffs up and keep it aside 2. Dry roast coriander seeds on low flame until fragrant for about 5-7 minutes and keep it aside 3. Add carom seeds, cumin seeds in the pan and dry roast on low flame until the spices splutter 4. Remove it from pan and keep it aside 5. Next add bay leaves, black cardamom, cloves, mace and pomegranate seeds powder into the pan and dry roast on low flame until the spices turn aromatic 6. Allow the roasted ingredients to cool down 7. Combine all the roasted ingredients, dry ginger powder, dry mango powder, nutmeg in a grinder and grind it to a fine powder 8. Store the Rajma Masala powder in a clean air tight container 9. ...

Matar Phare Ingredients : Green peas - 1cup (boiled) Rice flour - 1 cup Green Chilli - 1 (finely chopped) Green Coriander - 1 tbsp (finely chopped) Ginger - 1/2 tsp (finely chopped) Red chilli powder - 1/2 tsp Hing (Asafoetida) - 1/4 tsp Cumin Seeds - 1/2 tsp Coriander powder - 1 tsp Amchur powder - 1/2 tsp Salt - 1 tsp or as per taste Oil - 2 tbsp Method : 1. Heat 1/2 tbsp oil in a pan 2. Add hing, cumin seeds,green chilli, ginger and saute little 3. Add boiled green peas, red chilli powder, coriander powder, amchur powder and mix nicely 4. Saute for 2-3 minutes  5. Add 1/2 tsp salt, 1 tbsp green coriander and mix nicely 6. Take it out in a bowl and mash it little and keep it aside 7. In a pan add 2 cup water, 1/2 tbsp oil, 1/2 tsp salt and keep for boiling 8. When it starts boiling, lower the flame, add rice flour little by little and keep mixing 9. When it becomes like a dough remove from heat 10. Cover and keep for 5 minutes 11. When it is little cool then using your palm mash ...

Chana Masala Powder  Ingredients : Coriander seeds - 1/4 cup Cumin seeds - 1/4 cup Pepper corns - 2 tsp Cloves - 1 tsp Black cardamoms - 2 Cinnamon - 2 inch Mace (javitri ) - 1 Fennel seeds - 1 tsp Shahi Jeera - 1 tsp Whole Red Chilli - 8-10 Amchur powder - 2 tbsp Kasuri methi - 2 tbsp Turmeric powder - 1 tsp Method : 1. Add coriander seeds, cumin seeds, pepper corns, cloves, black cardamom in a pan 2. Add cinnamon, mace, fennel seeds, shahi jeera and dry roast on low flame for 4-5 minutes 3.  Add whole red chillies and roast on low flame for 30 seconds 4. Let the masalas cool 5. Transfer the roasted masalas in a grinder 6. Add amchur powder, kasuri methi, turmeric powder and grind to a fine powder 7. Chana masala powder is ready.  8. Store it in air tight container चना मसाला पाउडर  सामग्री : साबुत धनिया - १/४ कप जीरा - १/४ कप काली मिर्च - २ टी स्पून लौंग - १ टी स्पून बड़ी इलाइची - २ दालचीनी - २ इंच टुकड़ा जावित्री - १ सौंफ - १ टी स्पून शाही जीरा - १ टी स्पून साबुत लाल...

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...

Instant Green Chilli Pickle Ingredients : Green Chillies - 100 gm Cumin seeds - 1 tsp Fenugreek seeds - 1.5 tsp Fennel powder - 3 tsp Mustard seeds - 3 tsp Mustard oil - 4 tbsp Vinegar - 4 tsp Hing - 1/4 tsp Salt - 1.5 tsp Turmeric powder - 1 tsp Method : 1. Wash and pat dry the green chillies nicely 2. Remove the stalk of all the chillies 3. Chop the chillies in small chunks or bite size pieces using a scissor  4. Dry roast cumin seeds, fenugreek seeds, mustard seeds on medium flame. Roast only to remove the moisture for about 1/2 a minute  5. Let them cool little and then grind them coarsely 6. Take the chopped green chillies in a mixing bowl 7. Add mustard oil, vinegar, ground spices, fennel powder, salt, turmeric powder, hing to it 8. Mix it very nicely 9. Pickle is now ready and can be consumed immediately 10. When served after 2-3 days, it tastes super delicious 11. Store it in any container and relish eating for up to 2-3 months. Tips to Remember : Cut chillies with sci...

🥣 Healthy Bathua Soup Recipe Ingredients : Bathua (Chenopodium) - 500 gm Cumin Seeds - 1/2 tsp Salt - 1 tsp or as per taste Ginger (chopped) - 2 tbsp Green Chillies (chopped) - 1/2 tbsp Lemon Juice - 1 tbsp Desi ghee - 1.5 tbsp Cream - 1 tbsp and for garnishing (optional) 👩‍🍳 Instructions : 🧼 1. Clean the Bathua Leaves Pluck the leaves, removing stems, sticks, and grass. Wash thoroughly with clean water 2–3 times to ensure all dirt is removed. 🔥 2. Cook the Leaves Heat 1 tbsp ghee in a pan 🧈. Add grated/chopped ginger and sauté until aromatic 🌱. Add green chillies and cook for a few seconds 🌶️. Add the bathua leaves and ½ tsp salt , then mix well 🥬. Cover and cook on low flame until the leaves soften and wilt. ❄️ 3. Cool & Blend Turn off the heat and let the mixture cool slightly . Transfer to a grinder or blender and blend into a smooth paste . 🍳 4. Prepare the Soup Base Heat ½ tbsp ghee in a clean pan 🧈. Add cumin seeds...