Prabha Ki Rasoi - Recipes in Hindi and English

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...

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...

  Milk Powder Jaggery Gujiya Ingredients (Covering): Maida (Refined Wheat Flour) - 3 cup Desi Ghee - 1/2 cup Milk - 1 cup Ingredients (Stuffing): Milk Powder - 1 cup Desi Ghee - 2.5 tbsp Milk - 1/2 cup Jaggery powder - 3/4 cup Dessicated Coconut - 1/2 cup Raisin (chopped) - 2 tbsp  Cashewnut (chopped) - 2 tbsp Almonds (chopped) - 2 tbsp Chironji (Chiroli) - 2 tbsp Green Cardamom powder - 1/2 tsp Ghee (for frying) Method (Covering): 1. Take refined flour in a large bowl or shallow plate and mix ghee in it. 2. Now add lukewarm milk in small portions and knead a bit stiff dough 3. Cover and keep aside the dough for 20 minutes to set. Method (Stuffing): 1.  Heat ghee in a pan and add milk to it. 2. Now mix milk powder in small parts and keep stirring constantly till it gets smooth and thick in consistency. 3. There should not be any formation of lumps in the mixture. 4. When the mixture appears same like mawa, then turn off the flame 5. Let it cool down. 6. When the mixt...

Pudina Paratha Ingredients : Fresh mint leaves - 1 cup tightly packed Whole wheat flour - 1 cup Oil - 2 tsp + as required for roasting parathas Salt - 3/4 tsp Cumin seeds - 1 tsp Fennel seeds - 1/2 tsp Dry red chilli - 1 (broken and seeds removed ) Chaat masala - 1 tbsp Method : 1. Wash 1 cup tightly packed mint leaves 2. Finely chop 1/2 cup tightly packed mint leaves 3. In a mixing bowl take whole wheat flour, 2 tsp oil and salt 4. Mix very well 5. Then add finely chopped mint leaves and again mix very well 6. Add about 1/3 cup water, mix and begin to knead the dough 7. Add more water as required and knead to a smooth dough .  8. Cover the dough and keep aside for 30 minutes 9. In a pan add 1/2 cup tightly packed mint leaves 10. On a low flame with frequent stirs, roast the mint leaves.  11. Some mint leaves will darken, but continue to roast them till they turn crisp 12. Once the leaves are roasted and dried, remove from pan and keep aside 13. In the same pan, add cumin seed...

Malai Paneer Korma Ingredients: Paneer Cubes - 2 cups Onion (roughly chopped) - 6 Garlic Cloves - 7 Ginger (roughly chopped) - 1/2 inch piece Green Chilli - 2 Black Cardamom - 1 Green Cardamom - 3 Shahi Jeera - 1/4 tsp Cashew nuts - 1/2 cup Black Peppercorns - 6 Curd - 1 cup Desi Ghee - 4 tbsp Salt - 1 tsp or as per taste Milk - 1 cup Nutmeg powder - a pinch Cardamom powder - a pinch Crushed black pepper - a pinch Method: 1. Heat a deep pan and add 2 cup water in the pan. 2. Add onion, garlic cloves, ginger, 2 chillies, black cardamom, green cardamom, shahi jeera, cashew, black peppercorns in the water 3. Cover the pan and let it cook for 30 minutes 4. After 30 minutes remove it from fire and sieve it to remove the excess water 5. Spread the boiled content in a plate and let it cool 6. Remove the black cardamom and green chillies from it 7. Grind the onions mixture with curd to make a smooth paste 8. Heat ghee in a pan 9. Add the onion paste in it and let it...

  Potato Pickle Ingredients: Small Potatoes - 500 gms Hing (Asafoetida) - 1/4 tsp Mustard Oil - 50 gm (1/4 cup) Yellow Mustard Seeds  - 1 tbsp (grounded) Turmeric Powder - 1/2 tsp Red Chilly Powder - 1/2 tsp Vinegar - 1/2 tbsp Salt - 1 tsp or as per taste  Method: 1. Boil potatoes for 2 whistles in cooker 2. Take them out in a colander and let them cool a bit 3. Peel the boiled potatoes 4. Cut each potato into two pieces 5. Dry the potato pieces 4-5 hours in the sun 6. When all the water has dried then put the potato pieces in a big bowl 7. Add yellow mustard, salt, red chilly powder, turmeric powder, oil and hing 8. Mix properly 9. Now mix vinegar 10. Cover the Bowl with a clean muslin cloth  11. Keep the pickle in sun for 3-4 days 12. Stir the pickle once every day with a clean and dry spoon 13. Potato pickle is ready.  Fill the pickle in a dry glass container 14. Enjoy the Potato pickle with everyday meal  Tips to Remember : In place of baby potatoes you...

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 ...

 🧅🥔 Arbi Do Pyaza A crispy, spicy taro root stir-fry with double onions and bold Indian flavors. Ingredients : Arbi (Colocasia) - 250 gm Onion - 500 gm (Cut into round slices) Green Chilly - 3 (cut into long pieces) Ginger (grated) - 1 tbsp Oil - 2 tbsp Turmeric powder - 1/2 tsp Red Chilli powder - 1/2 tsp Coriander powder - 1 tsp Amchur Powder - 1/2 tsp Garam Masala Powder - 1/2 tsp Salt- 1 tsp Coriander leaves (finely chopped) - 1 tbsp Ajwain (Carom Seeds) - 1/2 tsp Oil for deep frying Method: 🥔 Step 1: Boil the Arbi Wash the arbi (taro root) thoroughly. Pressure cook for 2 whistles . Let the pressure release naturally, then remove the arbi and let it cool completely . 🔪 Step 2: Peel and Prep Once cooled, peel the arbi carefully and keep aside. 🍳 Step 3: Deep Fry the Arbi Heat oil in a deep pan for frying . Add the peeled arbi and fry until golden brown and crispy . Remove the fried arbi onto a paper towel-lined plate to...

Falahari Pomegranate   Raita | Anardana Raita Ingredients: Curd / Yogurt - 1 cup Pomegranate arils (Anardana) - 3/4 cup Roasted cumin powder - 1/2 tsp Black pepper powder - 1/4 tsp Sugar - 1 tbsp Rock Salt (Sendha Namak) / Black Salt   - 3/4 tsp Coriander leaves for garnish Method 1. Whisk curd in a bowl 2. Add sugar and stir well till sugar is dissolved 3. Add black pepper   powder, cumin powder and rock salt / black salt and mix well 4. Add the pomegranate arils and reserve a few for garnishing 5. Mix well 6. Chill the pomegranate raita in refrigerator 7. Pour the pomegranate raita in serving bowls and garnish with pomegranate arils and coriander leaves. Serve it chilled. फलाहारी अनारदाना रायता  सामग्री: दही - १ कप अनार के दाने - ३/४ कप भुना जीरा पाउडर - १/२ छोटा चम्मच  काली मिर्च पाउडर - १/४ छोटा चम्मच चीनी - १ बड़ा चम्मच सेंधा नमक - ३/४ छोटा चम्मच सजाने के लिए धनिया पत्ती विधि: १. दही को एक बाउल मे...

Garam Masala Powder Ingredients: Black Peppercorns - 3 tsp Cloves - 1 tbsp Cinnamon - 10 (1" sticks) Green cardamom - 30 Mace - 4 blades Coriander seeds - 4 tbsp Cumin Seeds - 6 tbsp Nutmeg - 1 Big Cardmom - 8 Sonth (Dry Ginger) - 2 (1" piece) Harad - 1 Method: 1. Take a pan and lightly roast the cumin seeds and remove 2. Now roast the coriander seeds and keep aside 3. Roast black pepper and keep aside 4. Roast cloves and keep aside 5. Take out seeds from green cardamoms and big cardamoms 6. Roast green cardamoms and big cardamoms seeds 7. Crush nutmeg, roast it and keep aside 8. Roast cinnamon and mace and keep aside 9. Mix all the roasted masalas and let it cool 10. Crush the sonth 11. Transfer the roasted masalas in a grinder and add crushed sonth, harad 12. Grind these to get a fine powder 13. Store it in an air tight container,  and store in a cool, dry place.  14. Garam Masala Powder  is used alone or with other  seasonings ...