Prabha Ki Rasoi - Recipes in Hindi and English

Mixed Vegetable Pickle Ingredients: Cauliflower - 500 gms Carrot - 500 gms Green Peas - 1 cup Small Potatoes - 500 gms Radish - 500 gms Hing (Asafoetida) - 1 tsp Mustard Oil - 100 gm (1/2 cup) Yellow / Black Mustard Seeds  - 2 tbsp (grounded) Turmeric Powder - 1 tsp Red Chilly Powder - 1 tsp Vinegar - 1 tbsp Salt - 3 tsp Method: 1. Boil potatoes for 2 whistles in cooker 2. Cut cauliflower into big pieces 3. Heat 2 glass water and add 1 tsp salt 4. Put the cauliflower pieces in this water, cover and keep aside for 10-15 minutes 5. Peel the boiled potatoes 6. Cut each potato into two pieces 7. Peel and wash the carrots 8. Peel and wash radish 9. Cut carrots into 2 inch long thin strips 10. Cut radish into circular pieces 11. Heat water in a utensil to submerge all the vegetables 12. Put carrot, peas in the boiling water 13. Remove cauliflower from the salt water and put in this boiling water. Add radish in the boiling water 14. Boil for 3-4 minutes...

Methi Malai Paneer Ingredients: Paneer (Cottage Cheese) - 200 gms (Cut into small cubes) Shelled Peas (Boiled) - 1/2 cup Cinnamon - 1/2" piece Big Cardamom - 2 Cloves - 4 Cashew nuts - 10 Oil - 2 tbsp Onion (Grated) - 1 White pepper powder - 1/2 tsp Fresh Cream (Malai) - 1/2 cup (75 gms) Kasoori Methi - 4 tbsp Salt - 3/4 tsp Sugar - a pinch Milk - 1 cup Method: 1. Pound together Cinnamon, cloves and seeds of big cardamom to a coarse powder 2. Pound 6 cashews separately 3. Heat Oil 4. Add grated onion and cook on low heat till oil separates. (Do not let the onion turn brown) 5. Add the crushed masala and white pepper powder, cook for few seconds 6. Add Kasoori Methi and Cream, cook on low heat for 2-3 minutes till cream dries up 7. Add boiled peas (leave 6-7 peas aside) and paneer 8. Add pounded cashews and cook for few seconds 9. Add Milk and get a thick gravy 10. Add salt and sugar 11. Split the remaining cashews into halves garnish the dish by ...

Mattar Paneer Ingredients: Paneer (Cottage Cheese) - 250gms (Cut into 1" cubes) Green Peas - 1 cup Onions - 2 Ginger - 1" piece Tomatoes - 3 Badi Elaichi (Black Cardamom) - 2 Cloves - 2 Dhania Powder (Coriander Powder) - 1 tsp Cream or well beaten malai -  1 ⁄4  cup Curd - 1 tsp Red Chilli powder - 1 ⁄2  tsp Garam Masala Powder -  1 ⁄2  tsp Oil - 4 tbsp Salt - 1 tsp Coriander leaves - 1 tbsp (chopped) Method: 1. Deep fry Paneer to a golden brown colour 2. Grind onion, ginger, tomatoes, cloves and badi elaicli to a puree 3. Heat Oil 4. Add the Onion tomato puree 5. Cook till thick and dry 6. Slow down the fire and cook till oil separates 7. Add cream. Cook till oil separates again 8. Add dhania powder and red chilli powder 9. Add peas and cook for a minute. 10. Add enough water (1 1 ⁄2  cup) to get a thick gravy. Add Salt 11. Cook covered till peas are done 12. Add Paneer and garam masala powder 13. Cook on a low heat fo...