Prabha Ki Rasoi - Recipes in Hindi and English

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...

Bathua Ki Poori Ingredients: Bathua (Chenopodium)- 250gm Wheat Flour (Atta) - 3 cup Salt - 1 tbsp Carom Seeds (Ajwain) - 1 tsp Red Chilli Powder - 1/2 tsp Garam Masala Powder - 1/2 tsp Oil for frying Method: 1. Clean bathua by plucking leaves and removing sticks and grass 2. Wash it with clean water 3 times 3. Put 1 cup water in bathua and let it boil, covered with a lid 4. Cook it for 5-6 minutes 5. Remove bathua from fire and strain away the excess water 6. Let the boiled bathua cool 7. Grind bathua coarsely in mixie 8. Mix salt, carom seeds, red chilli powder and garam masala   in wheat flour 9. Add ground bathua in wheat flour and knead a dough 10. If required add little bathua strained water to knead the dough 11. The dough for making pooris is ready 12. Heat Oil in a Kadahi to deep fry the pooris 13. Take a lemon size portion from the dough and make a ball of it, press it and apply little oil on it 14. Roll out a circle ...

Kuttu Singhare Ki Poori Ingredients: Kuttu Ka Atta (Buckwheat flour) - 1 cup Singhare Ka Atta (Water chestnut flour) - 1 cup Arbi (Colocasia root) - 250 gm Rock Salt (Sendha Namak) - 1 tsp Peanut Oil for deep frying Method: 1. Wash and Boil Arbi for 3 whistles in Cooker 2. Peel the boiled arbi when it is cold 3. Grate the Arbi 4. Mix Kuttu Atta, Singhara Atta, Rock Salt in Arbi and knead a dough without adding water 5. If the mixture is too dry, add 1-2 tbsp water to knead a smooth dough 6. For nice result, now make a fist and just put it on whole dough. This makes the poori smooth and nice in texture 7. Take small portion from the dough and make a smooth ball by rolling it between the palms 8. Apply little oil on this ball and roll it into thin round using a rolling pin 9. Heat Oil in a kadahi and deep fry the poori by regularly flipping it from both sides till it becomes golden brown from both sides 10. Repeat the same process to make other pooris 11. Serve ...

Poori Kachori Ingredients: Atta (Whole wheat flour) - 2 cup Salt - 2 tsp Oil - 4 tbsp Urad Dal - 1/2 cup Ginger - 1 tbsp (finely chopped) Green Chilly - 2 (finely chopped) Cumin seeds - 1/2 tsp Red Chilli Powder - 1/2 tsp Coriander Powder - 1 tsp Fennel Powder (Saunf Powder) - 1 tsp Amchur Powder - 1 tsp Hing (Asafoetida) - 1/4 tsp Oil for deep frying Method: 1. Rinse the dal a couple of times and then soak in enough water for 3-4 hours 2. Grind the soaked dal to a coarse paste without adding water 3. Heat 1 tbsp Oil in a pan and add cumin seeds and hing & let them sizzle 4. Now add chopped ginger and green chilly 5. Saute till the raw aroma of ginger goes away 6. Lower the flame and add coriander powder, red chilli powder, fennel powder 7. Mix well 8. Add the dal paste 9. On low flame mix dal and masala 10. Add 1 tsp salt and mix 11. With frequent stirring, cook till it thickens and dries a bit 12. Let the filling cool 13. In a mixing bowl add 1...

Aloo Sabji (For Poori /Kachori) Ingredients: Potato - 500 gm (Boiled) Coriander Seeds - 2 tsp Cumin seeds - 2 tsp Ajwain ( Carom Seeds) - 1/2 tsp Turmeric Powder - 1/2 tsp Amchur Powder - 1/2 tsp Red Chilly Powder - 1/2 tsp Garam Masala Powder - 1/2 tsp Hing ( Asafoetida)  - a pinch Ginger Powder - 1/2 tsp Oil - 2 tbsp Whole Red Chillies - 2 (Broken in 2 pieces) Tomato - 1 (Grated) Kasoori Methi - 1 tsp Coriander Leaves - 1 tbsp Method: 1. Dry roast coriander seeds, 1 tsp cumin seeds and ajwain in a pan 2. Coarsely Crush the roasted masalas 3. Add turmeric powder, amchur powder, red chilli powder, garam masala powder, hing, ginger powder in the crushed masala and mix well 4. Heat Oil and add 1 tsp cumin seeds 5. When cumin seeds splutter, add whole red chillies and fry for 30 seconds 6. Now add tomato and fry for a minute 7. Add salt and mix well 8. Add the spice mix and mix well 9. Fry till oil separates 10. Break potatoes in uneven pieces 11. A...

Khatta Mitha Kaddu Ingredients: Yellow Pumpkin - 500 gm Mustard Oil - 2 tbsp Ginger paste - 1 tsp Green Chilly - 2 (finely chopped) Hing (Asafoetida) - 1/2 tsp Fenugreek Seeds - 1/2 tsp Garam Masala Powder - 1/4 tsp Turmeric Powder - 1/4 tsp Red Chilly Powder - 1/2 tsp Amchur Powder - 1/2 tsp Coriander Powder - 1 tsp Sugar - 2 tsp Salt - 1 tsp Green Coriander - 2 tbsp (finely chopped) Method: 1. Peel the Pumpkin and remove the seeds and the soft skin with it. 2. Wash Pumpkin nicely and chop it to 1/2" square pieces 3. Heat Oil in a Kadai 4. In the hot Oil, add fenugreek seeds and hing 5. Now add turmeric powder, ginger paste, green chilly, coriander powder and fry the masalas  6. Now add pumpkin pieces in it 7. Add salt and red chilly powder and keep mixing for 2 minutes so that the masala coats the pumpkin pieces 8. Add 1/4 cup water and cover it.  9. Let it cook for 4-5 minutes at low heat 10. After 5 minutes stir the vegetable and again coo...