Prabha Ki Rasoi - Recipes in Hindi and English

Shalgam Ke Kebab  📝 Ingredients: 🥔 Turnips / Shalgam – 500 grams 🧅 Onion (thinly sliced) – 1/2 cup 🌰 Bhuna Chana (Roasted Bengal Gram Dal, powdered) – 2 tbsp 🧂 Salt – 1 tsp 🌶️ Red Chilli Powder – 1/2 tsp 🍛 Garam Masala Powder – 1/2 tsp 🛢️ Oil – for frying Method:  🌀 Prepare the Bhuna Chana Powder Grind the bhuna chana (roasted Bengal gram dal) into a fine powder using a dry grinder. Set aside. 🧽 Prep and Cook the Turnips Peel, wash, and cut each turnip into four pieces. Add the turnip pieces to a pot of water and bring to a boil. Boil until the turnips are soft and fully cooked. Drain the water completely. Wrap 2–3 turnip pieces at a time in a muslin or cheesecloth , and squeeze out all excess water . 🧅 Fry the Onions Heat 2–3 tbsp of oil or ghee in a pan. Add the thinly sliced onions and fry until golden brown. Remove the onions with a slotted spoon and drain on paper towels . 🌀 Grind and Mix t...

Instant Rabdi Ingredients: Ghee - 1 tsp Green Cardamom - 1 pod Milk - 500 ml Saffron - 6-7 strands Paneer / Chhena (Homemade) - 1.5 cup Condensed milk - 1/2 cup Sogar (optional) - 2 tbsp Rose essence (optional) - 1/8 tsp Method: 1. Heat ghee in a pan on medium flame 2. Add crushed cardamom pod once the ghee is slightly hot 3. Turn the flame to low and fry the cardamom for 30 seconds 4. Add milk and bring to a simmer 5. Add saffron in a bowl    6. Add 2 tbsp of hot milk from the pan in the saffron bowl 7. give it a nice mix and add it to the pan with milk 8. Continue to cook the milk for about 15-20 minutes on low flame or until the milk is reduced to half   9. Gently stir to incorporate the cream (malai) on the top, back into the milk 10. Repeat this as and when the cream forms 11. Remember to stir and scrape the bottom frequently so the milk doesn't scorch the bottom 12. Once the milk has reduced by almost half, add grated paneer and condensed milk 13. Stir to combi...

Aloo Masala Poori Ingredients: Whole wheat flour - 2 cups Sooji - 2 cups Potato (boiled) - 4 (medium size) Red chili flakes - 2 tsp Kasoori Methi - 1 tsp Turmeric powder - 1 tsp Roasted cumin powder - 1 tsp Ajwain - 1 tsp Salt as per taste Coriander leaves (finely chopped) - 1 cup Oil - 4 tsp Oil for frying  Method: 1. In a mixing bowl add 2 cup sooji and 2 cup very hot water 2. Mix it nicely using a spoon  3. Cover it and keep it aside for 10 minutes 4. After 10 minutes add boiled and mashed 4 potatoes, 2 cup wheat flour, red chili flakes, kasoori methi, turmeric powder, cumin powder, ajwain, salt, coriander leaves, 4 tsp oil 5. Mix all the ingredients and make a dough without adding water 6. Apply little oil on your palms and make small balls from the prepared dough 7. Heat oil in a kadahi to fry pooris 8. Take a ball of dough, apply little oil and roll a poori 9. When the oil is nicely hot, change the flame to medium and add the rolled poori in it 10. Pressing the poori wit...

Chutney Ke Aloo Ingredients : Small baby potatoes - 500 gm Coriander leaves - 100 gm (2 cup) Mint leaves - 2 tbsp  Ginger (chopped) - 1 tbsp Green Chillies - 4-5 Salt - 1 tsp Dry mango powder - 1/2 tsp Lemon Juice - 1-2 tbsp Chaat masala - 1/2 tsp Sesame seeds (dry roasted) - 1 tsp Method : 1. Remove the thick stems of coriander and cut the coriander leaves roughly 2. In a blender add chopped coriander leaves, mint leaves, ginger, green chiliies, 1/2 tsp salt, dry mango powder and make a fine paste after adding 2-3 tbsp water 3. Add lemon juice and mix well 4. Transfer the prepared chutney in a bowl 5. Boil the potatoes. Let them cool down. 6. Peel the potatoes and cut them into halves horizontally 7. In a big bowl take green chutney, 1/2 tsp salt, chaat masala, chopped potatoes and mix nicely 8. Taste and adjust salt and lemon juice. Chutney ke Aloo is ready 9. Garnish with sesame seeds and enjoy this quick and delicious chaat recipe of Chutney Ke Aloo in cold winter afternoons. T...

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 ...

Mangodi Kadhi Ingredients : Gram Flour (Besan) - 1/2 cup Moong Dal Mangodi - 1/2 cup Curd - 1.5 cup Oil - 1 tbsp Hing (Asafoetida) - 1/4 tsp Cumin seeds - 3/4 tsp  Fenugreek seeds - 1/2 tsp Green Chillies (finely chopped) -  2 Ginger (finely chopped) - 1 tsp Turmeric powder - 1/2 tsp Red Chilly powder - 1/2 tsp Salt - 1.5 tsp or as per taste Desi Ghee - 2 tbsp Method : 1. Heat 1 tbsp oil in a pan or kadahi 2. Put moong dal mangodi in it and fry till it turns light brown 3. Take out fried mangodi in a plate 4. Transfer curd in a blender 5. Add gram flour in it and blend it to get a homogeneneous mixture 6. Take this mixture in a large bowl and add 6 cups of water to it 7. Heat 1 tbsp ghee in a kadahi or pan 8. Add fenugreek seeds, 1/2 tsp cumin seeds and hing 9. After fenugreek and cumin seeds are roasted add turmeric powder, green chillies and ginger 10. Saute for a while 11. Add fried mangodis, 1/2 tsp salt and 1 cup water in these spices and cover  12. As soon as the wa...

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...

Namak Ajwain Paratha Ingredients: Whole wheat flour - 2 cups Oil - 2 tbsp Salt - 2 tsp Ajwain (Carom seeds) - 2 tsp Oil for roasting / frying Method : 1. Take whole wheat flour in a big bowl or plate and add salt, ajwain 2. Mix well using your fingers. 3. Add oil and mix well 4. Add water and knead a soft dough. 5. Apply little oil on the dough and cover it and keep aside for 30 minutes. 6. Heat a griddle or Tawa TRIANGLE PARATHA 7. Take lemon size portion from the dough. Dust and roll the dough ball to make a 4 inch circle. 8. Apply oil on the circle and sprinkle little dry flour and fold the sides to make a semi circle. 9. Apply oil again and then fold to make a triangle. 10. Dust and roll again to make a 5 inch triangle. 11. The paratha should not be too thin as the roti. It should be a little thick. 12. Brush the tawa with little oil. 13. Transfer the paratha on the hot griddle and let it cook for 2 minutes 14. Apply little oil on the paratha and flip it....

Moong Dal Kadhi Ingredients : Moong Dal Dhuli (Yellow Split Gram)- 1.5 cup Curd - 2.5 cup Hing (Asafoetida) - 1/2 tsp Cumin Seeds - 1/2 tsp Methi Dana (Fenugreek seeds) - 1/2 tsp Mustard seeds (Rai) - 1/2 tsp Turmeric powder - 1/2 tsp Green chillies (chopped) - 2-3 Red Chilli powder - 1/4 tsp Salt - 2 tsp Green Coriander (finely chopped) - 1 tbsp (optional) Desi Ghee - 3 tbsp Oil for frying pakodis 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. Divide the dal into 2 parts and a dd 1/4 tsp hing and 1 tsp salt to 1 part. 4. Beat this moong dal mixture to incorporate air in the batter.  5.  In a kadahi  heat oil for frying.   6.  When oil is hot, using a spoon ( which is narrow at the front)  drop batter in the kadahi to make pakoris.     7. Leave the batter on the sides of the kadahi, just along t...

Wheat Flour Poori Ingredients : Wheat flour - 1 cup Refined Oil - 1 tbsp Water as required (about 1/2 cup) Oil for deep frying Method : 1. Put wheat flour in a big and deep plate 2. Make a hole in the center and add 1/2 tbsp oil 3. Mix oil in the entire flour nicely 4. Pour 2 tbsp water and begin to make a dough 5. Add more water as needed to make a little stiff tight dough 6. Smear 1/4 tbsp oil and knead lightly and smoothen the dough. (Do not knead it a lot) 7. Divide the dough to 10 to 12 portions. 8.  Smoothen all the balls by pressing them lightly in between your palms and keep them covered in a bowl.. 9. Drizzle little oil on the rolling board 10. Smear oil over the dough ball 11. Roll the dough ball evenly from the center to a round puri that is moderately thick. 12. Make 5 to 6 puris and set them aside without stacking them. 13. Heat oil in a kadahi on medium high flame and continue to make rest of the pooris. 14. Check the heat of oil by droppin...

Wheat Flour Roti & Paratha Ingredients : Wheat Flour - 2 cups Water - little more than 1 cup Oil / Ghee - 1/2 tbsp Method : 1. Put wheat flour in a big and deep plate 2. Make a hole in the middle of the wheat flour and pour some water. 3. Mix this water in the wheat flour 4. Keep adding water little by little and mixing the flour in this water 5. Don't add too much water at a time and try to form a dough by mixing the wet flour with dry wheat flour. 6. As the dough starts taking shape, apply pressure with your fist on it to make it smooth 7. It requires little more than 1 cup of water to make a smooth dough. Although it also depends on the quality of wheat flour. 8. Keep applying pressure with your fists to give the dough smoothness. 9. Gather the dough again and again apply pressure with your fists 10. If you feel the dough is too hard, apply little water and again knead it. 11. The dough is ready to make roti or parathas 12. Heat a Tawa on high flame ...

🪔  Til Bugga Recipe with Milk Powder – Makar Sankranti Special Ingredients : Til - 1.25 cup Desi Ghee - 1 tbsp Milk - 3/4 cup Milk Powder - 1 cup Powdered Sugar - 1 cup Dessicated coconut - 1 tbsp Cashew nut (chopped) - 1 tbsp Pistachios (chopped) - 1 tbsp Walnut (chopped) - 1 tbsp Green Cardamom powder - 1/2 tsp Almonds (cut in half horizontally) - 10-12 Method: 🌾 Step 1: Dry Roast the Sesame Seeds (Til) Heat a pan on low flame and add white sesame seeds (til) . Dry roast them until they turn light golden and fluffy . 🔸 Be careful not to over-roast; they can turn bitter. ❄️ Step 2: Cool and Grind the Til Transfer the roasted til to a plate and let them cool completely . Once cool, coarsely grind the til using a grinder or mortar-pestle. 🔸 You want a grainy texture, not a fine powder. 🍯 Step 3: Prepare Instant Khoya (Milk Solids) In a pan, heat 1 tbsp ghee on low flame. Add ¼ cup milk and let it warm slightly. Add ½ cup ...