Prabha Ki Rasoi - Recipes in Hindi and English

Aloo Pyaz Kadhi Ingredients : Besan (Gram flour) - 2 tbsp Curd - 2 cup or Chhachh - 4 cup Onion (Sliced lengthwise) - 1 cup Potato (Sliced lengthwise) - 1 cup Green chillies (finely chooped) - 2 Fenugreek (methi) seeds - 1/2 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Dry red chillies - 2 Hing (Asafoetida) - 1/4 tsp Curry leaves - 6-7 Salt - 1.5 tsp or as per taste Turmeric powder - 1/2 tsp Mustard Oil - 2 tbsp Desi ghee - 2 tsp Coriander leaves for garnishing Method : 1. In a kadahi heat oil 2. Lower the flame and add fenugreek seeds, cumin seeds, hing 3. Once they splutter add chopped onion slices and stir  4. Add green chillies and stir till onion becomes transparent 5. Add potato slices and stir for a while  6. Add 1/2 tsp salt and mix nicely 7. Cover it and let it cook till potato becomes soft 8. Add besan, 1 tsp salt, turmeric powder, curd / chhachh in a mixer jar and blend to get a smooth mixture 9. When potatoes have become soft, add besan mixture and give it a m...

Hari Mirch Ke Tipore Ingredients : Green Chillies - 200 gm Mustard Oil - 2 tbsp Cumin seeds - 1/2 tsp Hing - 1/4 tsp Turmeric powder - 1/2 tsp Saunf (fennel) powder - 2 tsp Coriander powder - 2 tsp Salt - 1/2 tsp or as per taste Amchur powder - 1 tsp Method : 1. Wash, remove stalk and cut green chillies into 1/2 inch pieces 2. Heat oil in a pan 3. Add cumin seeds and let them crackle 4. Add hing, turmeric powder and chopped green chillies 5. Stir and cook for a minute 6. Now add saunf powder, coriander powder, amchur powder, salt 7. Mix nicely so that chillies get nicely coated with all the spices  8. Cover and cook for 2 minutes on low flame 9. After 2 minutes remove the cover and fry the chillies on high flame 10. Fry till the chillies become dry and all the water is absorbed 11. Hari Mirch Ke Tipore is ready to be served 12. You can store Hari Mirch Ke Tipore in fridge for a week and enjoy it हरी मिर्च के टिपोरे  सामग्री : हरी मिर्च - २०० ग्राम सरसों का तेल - २ टेबल स्पून...

Bajra Methi Puri Ingredients : Bajra/ Pearl Millet flour - 1 cup Whole wheat flour - ½ cup Fresh fenugreek leaves (finely chopped) - ½ cup  Salt - 2 tsp or as per taste  Ajwain / carom seeds - 1 tsp  Ginger powder - 1 tsp  Coriander powder - 1 tsp  Red chilly powder - 1 tsp  Turmeric powder - 1 tsp  Oil for deep frying Method : 1. In a mixing bowl add bajra flour, whole wheat flour, salt, ajwain 2. Now add ginger powder, coriander powder, red chilli powder, turmeric powder.  3. Using your fingers mix everything together.  4. Add fenugreek leaves and mix with flour mixture. 5. Using warm water, knead the flour mixture into a tight dough. Be careful to add water little by little 6. Heat oil in a deep kadhai/wok  7. Take a small lime size portion from the dough and make a ball. 8. Use a plastic sheet or butter paper, apply little oil and place the dough ball and press it little.  9. Apply little oil on the dough ball and cover with ano...

Mangodi Kadhi Ingredients : Gram Flour (Besan) - 1/2 cup Moong Dal Mangodi - 1/2 cup Curd - 1.5 cup Oil - 1 tbsp Hing (Asafoetida) - 1/4 tsp Cumin seeds - 3/4 tsp  Fenugreek seeds - 1/2 tsp Green Chillies (finely chopped) -  2 Ginger (finely chopped) - 1 tsp Turmeric powder - 1/2 tsp Red Chilly powder - 1/2 tsp Salt - 1.5 tsp or as per taste Desi Ghee - 2 tbsp Method : 1. Heat 1 tbsp oil in a pan or kadahi 2. Put moong dal mangodi in it and fry till it turns light brown 3. Take out fried mangodi in a plate 4. Transfer curd in a blender 5. Add gram flour in it and blend it to get a homogeneneous mixture 6. Take this mixture in a large bowl and add 6 cups of water to it 7. Heat 1 tbsp ghee in a kadahi or pan 8. Add fenugreek seeds, 1/2 tsp cumin seeds and hing 9. After fenugreek and cumin seeds are roasted add turmeric powder, green chillies and ginger 10. Saute for a while 11. Add fried mangodis, 1/2 tsp salt and 1 cup water in these spices and cover  12. As soon as the wa...

Makke Ka Dhokla Ingredients : Makke ka aata - 2 cup Fenugreek leaves (finely chopped) - 1 cup Green peas - 1 cup Curd - 1/2 cup Carom Seeds (Ajwain) - 1/2 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Hing (Asafoetida) - 1/4 tsp Dry Red Chillies - 2 Red Chilli powder - 1/2 tsp Coriander powder - 1 tsp Turmeric powder - 1/2 tsp Ginger paste - 1 tsp Green Chilli - 2-3 Salt - 1 tsp or as per taste Oil - 2 tbsp Baking Soda - 1/2 tsp Method : 1. Coarsely grind green peas with green chillies without using water 2. Take makke ka aata in big mixing bowl and add carom seeds, cumin seeds, hing, turmeric powder, red chilli powder, coriander powder and mix well 3. Add ginger paste, fenugreek leaves, ground peas, salt, curd, baking soda and 1 tbsp oil 4. Mix it very nicely 5. Using warm water little by little make a smooth dough of makka aata (about 1/2 cup water) 6. Leave the dough to rest for 3-4 minutes 7. Apply little oil on a flat colander that can be placed on a pot for s...