Prabha Ki Rasoi - Recipes in Hindi and English

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...

Moong Dal Khasta Kachori Ingredients : Maida - 2 cup Oil - 1/2 cup Salt - 1 tsp Moong dal - 1/2 cup (soaked for 2 hours) Green chilly (finely chopped) - 2  Coriander powder - 1 tsp Fennel powder - 1 tsp Red chilly powder - 1/4 tsp Hing (Asafoetida) - 1/4 tsp Ginger powder - 1/2 tsp (or 1 inch piece grated) Garam masala powder - 1/4 tsp Cumin seeds - 1/2 tsp Oil for frying kachoris Method : 1. Take maida in a big bowl or plate, add 1/2 tsp salt and mix well. 2. Add 1/4 cup oil and mix well 3. Now add little water at a time and knead soft dough same as required for making chapatti. Don't knead the dough too much.  4. Cover the dough and keep it aside for 15-20 minutes to set. 5. Coarsely ground the soaked moong dal.  6. Heat  1/4 cup oil in a pan  7. When oil is sufficiently hot, add cumin seeds and saute for a while.  8. After sauteing cumin seeds add hing, green chilly, coriander powder, fennel powder and saute the spices for few minutes.  9. Now ...

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...

Baked Green Paneer Ingredients : Paneer (Cottage cheese) - 400 gm Green Coriander - 250 gm Mint leaves - 100 gm Ginger (chopped) - 1" piece Green Chillies (chopped) - 8-10 Salt - 1.5 tsp or as per taste Green Cardamom - 3 Cloves - 3 Cinnamon Stick - 1" piece Oil - 1 tbsp Lemon Juice - 2 tbsp Peanuts - 1 cup Tomatoes (cut into roundels) - 4 Method : 1. Dry roast peanuts till it becomes slightly brown and crispy 2. Let the peanuts cool 3. Using your palms rub peanuts and try to remove the peels as much as you can 4. Wash and chop coriander leaves roughly 5.  Cut the paneer into 1" X 1" pieces  6.  Add 3/4 tsp salt and lemon juice to the paneer pieces and toss it  7.  Keep the paneer aside for 20 minutes 8.  Grind cardamom, cloves, cinnamon 9.  Grind coriander leaves, mint leaves, ginger, green chillies and roasted peanuts with the peels removed 10. Mix the grounded masala, 3/4 tsp salt in the green mixture  11. In a Microwave safe bowl, spread one l...

Rice Kheer with Condensed Milk  Ingredients : Full cream milk - 1 litre Basmati rice - 1/3 cup Condensed milk - 1/2 tin (200 gm) Cardamom powder - 1/2 tsp Saffron strands - 12-14 Raisins - 1 tbsp Cashew nuts (chopped) - 10-12 Almonds - 10-12 Pistachios (chopped) - 8-10 Method : 1. Wash and soak rice in water for 15 minutes 2. Soak saffron in 2 tbsp warm milk for 15 minutes 3. Soak almonds in hot water for 20 minutes 4. Pour milk in a heavy bottom pan. Drain the rice and add it to the milk 5. Bring the milk and rice mixture to a boil on high heat 6. Reduce the heat to low and let simmer for 45 minutes, stirring frequently  7. Cook till the milk thickens and the rice gets cooked and homogenizes slightly in the milk 8. Peel and chop the almonds 9. Rub the soaked kesar with your finger to release colour and flavour 10. Add the kesar milk to the kheer and mix 11. Add the condensed milk and cardamom powder and mix 12. Cook for 5-8 minutes 13. Add the raisins, chopped cashew, almonds...

🧆 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 . ...

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...