Prabha Ki Rasoi - Recipes in Hindi and English

Vegan Broccoli Salad Ingredients: Broccoli (small florets) - 3 cups Olive oil - 1 tbsp Sesame seeds - 1 tbsp Peanuts - 2 tbsp Spring onions green - 1 cup Salt as per taste Soy Sauce - 2 tbsp Vinegar - 1 tbsp Chilli Sauce - 1 tbsp Cornstarch - 1 tsp Method: 1. Wash and rinse broccoli florets very nicely 2. Heat a pan and add 3 tbsp water 3. Add broccoli and cover it 4. Cook on low flame for 4-5 minutes 5. Take 2 tbsp water in a small bowl, add cornstarch and mix nicely 6. Remove broccoli from pan 7. Now add 3 tbsp water in the pan and let it get hot 8. Add soy sauce, olive oil, chilli sauce, 1 tbsp vinegar 9. Add corn starch liquid and mix well 10. Now add broccoli, sesame seeds, peanuts, spring onions 11. Stir gently for 30 seconds 12. Add salt to taste and mix 13. Enjoy immediately or when cold

Beetroot Moong Sprouts Salad Ingredients: Beetroot (grated) - 2 cups Moong sprouts - 1 cup Coconut (grated) - 1/2 cup Green chilly (finely chopped) - 1 Lemon juice - 2 tbsp Salt - 1/2 tsp Coriander leaves (finely chopped) - 2 tbsp Carrot (grated) - 1 cup Radish (grated) - 1 cup Cucumber (finely chopped) - 1/2 cup Method: 1. Steam moong sprouts for 3-4 minutes 2. In a mixing bowl add beetroot, sprouts, carrot, radish, cucumber  3. Add coconut, green chilies, lemon juice, salt, coriander leaves and mix well 4. Top it with roasted peanuts for a crunch 5. Serve beetroot moong sprouts salad as a side in any meal 6. Add salt, lemon juice only when you are ready to serve

Fenugreek / Methi Sprouts Salad Ingredients: Fenugreek / Methi seeds - 1/2 cup Onion (finely chopped) - ½ cup Tomato (finely chopped) - 1 (large) Cilantro (chopped) - ¼ cup   Green chiles (finely chopped) - 2  Lemon juice - 2 tbsp Black salt - 1 tsp  Freshly cracked black pepper - ¼ tsp  Method: Sprouting Fenugreek / Methi Seeds Day 1 : Rinse and soak ½ cup fenugreek seeds for 24 hours. Make sure seeds are entirely submerged in the water. Day 2 : Rinse seeds with water thoroughly and soak again for 24 hours. Day 3 : Rinse seeds with water thoroughly by placing in a sieve. Once the seeds have been rinsed, place the sieve with seeds inside in a dark place and cover with a damp cloth. Day 4 : Repeat step 3 Day 5 : You will see that the fenugreek seeds have sprouted. If all the seeds have not sprouted yet, repeat step 3 one more time. Once your seeds have sprouted, rinse well and dry. You can store these sprouted fenugreek seeds for up to 10 days in your refrigerato...