Prabha Ki Rasoi - Recipes in Hindi and English

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. ...

🪔  Til Bugga Recipe with Milk Powder – Makar Sankranti Special Ingredients : Til - 1.25 cup Desi Ghee - 1 tbsp Milk - 3/4 cup Milk Powder - 1 cup Powdered Sugar - 1 cup Dessicated coconut - 1 tbsp Cashew nut (chopped) - 1 tbsp Pistachios (chopped) - 1 tbsp Walnut (chopped) - 1 tbsp Green Cardamom powder - 1/2 tsp Almonds (cut in half horizontally) - 10-12 Method: 🌾 Step 1: Dry Roast the Sesame Seeds (Til) Heat a pan on low flame and add white sesame seeds (til) . Dry roast them until they turn light golden and fluffy . 🔸 Be careful not to over-roast; they can turn bitter. ❄️ Step 2: Cool and Grind the Til Transfer the roasted til to a plate and let them cool completely . Once cool, coarsely grind the til using a grinder or mortar-pestle. 🔸 You want a grainy texture, not a fine powder. 🍯 Step 3: Prepare Instant Khoya (Milk Solids) In a pan, heat 1 tbsp ghee on low flame. Add ¼ cup milk and let it warm slightly. Add ½ cup ...

Sarson Ka Saag Ingredients : Sarson (Mustard Leaves) - 1/2 kg Bathua (Chenopodium) - 250 grams Spinach leaves - 250 grams Fenugreek (Methi) leaves - 100 grams Radish leaves - 100 grams Onions (chopped) - 2 cup Tomato (finely chopped) - 1.5 cup Garlic (crushed) - 8 Ginger (grated) - 1 tbsp Green Chilli (chopped) - 2-3 Maize flour (Makka ka Atta) - 2 tbsp Coriander powder - 2 tsp Red Chilli powder - 1 tsp Salt - 1 tsp or as per taste Mustard Oil - 3 tbsp Butter - 1 tbsp Method: 1. Chop off the lower end of the mustard stems, just a few centimeters from the base, Wash them nicely and chop the  mustard leaves 2. Wash the spinach leaves and chop them 3.  Clean bathua by plucking leaves and removing sticks and grass 4. Wash it with clean water 2 times 5. Wash and chop the methi leaves 6. Wash and chop the radish leaves 7. Add the washed greens, salt in the pressure cooker and boil them with 2 cup water for 6-7 whistles 8. Let the boiled greens cool...