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...

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...

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...