Prabha Ki Rasoi - Recipes in Hindi and English

Amritsari Chhole Ingredients: Chickpeas / Chhole - 1.5 cup Cinnamon stick - 1/2 inch Bay leaf - 1 Dry red chillies - 4 Black cardamom - 3 Cloves - 2 Black peppercorns - 18 Tea leaves - 1 tsp Ginger (sliced) - 1.5 inch Garlic cloves - 4 Salt - 1.5 tsp Green chilies - 4 Coriander seeds - 1.5 tbsp Cumin seeds - 1 tsp Hing - 1/4 tsp Mango powder - 1 tsp Carom seeds - 1/4 tsp Oil - 3 tbsp Onion (finely chopped) - 3 (medium size) Tomato - 2 (medium size) Ghee - 1 tbsp Coriander leaves (finely chopped) - 1 tbsp Kashmiri red chili powder - a pinch Method: 1. Soak Chole in enough water for 8 hours or overnight 2. In a cotton cloth keep cinnamon stick, bay leaf, 2 dry red chilies, 1 black cardamom, cloves, 8 black peppercorns, tea leaves 3. Tie them in a knot 4. In a pressure cooker add chhole, 1-inch sliced ginger, 1 garlic clove, knot of masalas, 1 tsp salt, water double the quantity of chhole. 5. Cook on high flame for 1 whistle 6. Lower the flame and cook for 4 whistles 7. In a mortar pestle...

Kathal Ke Kofte Ingredients : Jackfruit (Kathal) - 500 gm Tomato - 4 (medium) Onion - 6 (medium) Curd - 200 gm Red Chilli powder - 2 tsp Amchur powder - 1 tsp Turmeric powder - 2 tsp Coriander powder - 4 tsp Besan - 4 tbsp Salt - 2 tsp Oil - 4 tbsp Garam Masala powder - 1/2 tsp Bay leaf - 2  Oil for frying koftas Method : 1. Remove the outer skin, innermost part of tender jackfruit, cut them into medium sized pieces 2. Transfer kathal pieces in a cooker with 500 ml water and 1 tsp salt 3. Cover and cook for 3-4 whistles and then let the pressure release on its own 4. Drain the water of boiled kathal using a strainer 5. Transfer the jackfruit in a deep bowl and mash it using a potato masher.  6. Finely chop 2 medium sized onions  7. Saute chopped onions in 1 tbsp oil till they turn transluscent or light brown 8. Add them in the mashed kathal 9. Add 1 tsp red chilli powder, 1 tsp turmeric powder, 2 tsp coriander powder, 1/2 tsp garam masala powder, 1 tsp amchur powder and m...

Rajma Masala Powder Ingredients : Dry Red Chillies - 12 Coriander seeds - 1/2 cup Cumin seeds - 1 tbsp Carom seeds - 2 tsp Bay Leaves - 3 Dry Ginger powder - 1 tbsp Black Cardamom - 6 Cloves - 8 Mace - 3-4 strands Nutmeg - 1 Dry Mango powder - 3 tbsp Dry pomegranate seeds powder - 4 tbsp Method : 1. Dry roast the red chillies in a pan until it fluffs up and keep it aside 2. Dry roast coriander seeds on low flame until fragrant for about 5-7 minutes and keep it aside 3. Add carom seeds, cumin seeds in the pan and dry roast on low flame until the spices splutter 4. Remove it from pan and keep it aside 5. Next add bay leaves, black cardamom, cloves, mace and pomegranate seeds powder into the pan and dry roast on low flame until the spices turn aromatic 6. Allow the roasted ingredients to cool down 7. Combine all the roasted ingredients, dry ginger powder, dry mango powder, nutmeg in a grinder and grind it to a fine powder 8. Store the Rajma Masala powder in a clean air tight container 9. ...

Palak Matar Paneer Bhurji Ingredients : Spinach leaves (finely chopped) - 250 gm Green peas - 1/2 cup Full cream Milk - 2.5 cup Desi Ghee - 2 tsp Cumin seeds - 1 tsp Lemon - 1/2 Onions (finely chopped) - 2 (medium size) Green chillies (chopped) - 1 tbsp Salt - 1 tsp or as per taste Method : 1.  Heat milk in a deep pan. 2.  Squeeze one half lemon into the milk and stir to mix.  3.  Let the milk come to a boil and milk curdles nicely. Keep stirring in between 4. When the milk curdles, s train the milk to get the paneer.  5. Let the paneer remain in the strainer and set it aside.  6.  Heat desi ghee in a pan. 7.  Add cumin seeds and let them change colour. 8.   Add onions and green chillies to the pan and sauté till golden brown. 9. A dd 3 tbsp whey water. Mix well and cook for a minute.  10.  Add spinach, green peas and salt.  11.  Mix well. Turn the flame to low 12. Cover and cook for 3-4 minutes or till peas become soft 13...