Prabha Ki Rasoi - Recipes in Hindi and English

Falahari Makhana Raita  Ingredients: Curd / Yogurt - 2 cups Fox Nut (Makhana) - 1 cup Red Chilli Powder / Black pepper powder- 1/2 tsp Roasted Cumin Powder - 1/2 tsp Green Chillies (finely chopped) - 2 Rock salt (Sendha Namak) - 1 tsp Desi ghee - 1 tsp Coriander leaves for garnish Method : 1. Heat ghee in a pan and add makhana in it 2. Roast the makhana on low flame 3. Stir at intervals while roasting 4. Roast till they become crunchy and crisp 5.  To check if they are correctly roasted, take one Makhana in hand and crush it. If it breaks nicely with a crunching sound, that means they are perfectly roasted. 6. Take them out in a plate and let them cool 7. Whisk curd in a bowl 8. Spice the curd with red chilli powder / black pepper powder, cumin powder, green chillies and rock salt 9. Stir very well 10. Refrigerate the curd till 10 minutes before to serve 11. Take out the curd from fridge and add roasted makhanas 12. Stir very well and refrig...

 🥔 Falahari Lauki Kuttu Pakora A light, crispy, and vrat-friendly snack made with bottle gourd and buckwheat flour 🧾  Ingredients: Lauki / Doodhi (Bottle gourd) - 500 gm Kuttu Atta (Buckwheat) / Singhara Atta (Water chestnut) - 5 tbsp Rock Salt (Sendha Namak) - 1 tsp Black Pepper (crushed) - 1/2 tsp Green Chilly (chopped) - 1 tsp Peanut Oil for frying Method: 🥒  Step 1: Prepare the Bottle Gourd Wash and peel the lauki (bottle gourd). Using the fine side of a grater , grate the lauki into a large mixing bowl. 🌿 Step 2: Season and Mix Add the following spices and aromatics to the grated lauki: ½ tsp rock salt (sendha namak) ½ tsp crushed black pepper Chopped green chilies (adjust to taste) For binding, add 5 tablespoons of Kuttu atta (or Singhara atta). Mix all the ingredients well to form a thick, sticky batter . 🍳 Step 3: Shape and Fry the Pakoras Heat oil in a deep frying pan over medium heat. Take a spoonful of the bat...

Falahari Apple Burfi  Ingredients : Apples - 3 (medium size) Sugar - 1 cup Cashew nuts - 1/2 cup Almond flakes - 3 tbsp Dessicated coconut - 100 gm Cardamom powder - 1 tsp Desi Ghee - 3 tsp Method : 1. Grind the cashews to a coarse powder 2. Wash the apples and peel them nicely 3. Grate the apples with the thinner side of the grater 4. Keep rotating the apple while grating and discard the middle portion of seeds 5. Heat ghee in a pan 6. Add the apple pulp in the pan and cook on medium flame by stirring continuously 7. Cook till a nice fragrance starts coming and the apples are nicely mashed 8. Add sugar and mix nicely 9. Keep cooking till the sugar melts 10. Now add the cashew powder and mix nicely 11. Add dessicated coconut and mix  12. Keep cooking by stirring on low medium flame till the mixture reaches the consistency of getting solidified 13. Add cardamom powder and 2 tbsp almond flakes and combine well 14. Apply ghee on a tray or plate to grease it 15. Transfer the burfi...

Falahari Arbi (Taro Root) With Gravy Ingredients: Arbi (Taro root) - 250 gram Peanut Oil / Desi Ghee - 1 tbsp Carom seeds (ajwain) - 1 tsp Red chili powder - 1/2 tsp Dry mango powder (amchoor powder) - 1/2 tsp or as per taste Rock Salt (Sendha namak) - 1 tsp or as per taste Method : 1. Wash the Arbi's to remove all the mud and rub them by hand to remove as  much hair as you can. 2. Oil your palms (so that it does not cause skin irritation by the juices secreted by the Arbi) and peel and slice the Arbi in rounds 3. Wash the arbi rounds in a colander with water 4. In the pressure cooker heat oil / ghee, carom seeds and fry them on medium heat until carom seeds are fried. 5. Add chopped Arbi pieces, salt and red chili powder and fry them for few seconds. 6. Add 2½ cups of water and mix nicely. 7. Close the lid of the pressure cooker, keep the heat to high. 8. When pressure cooker starts steaming, turn the heat down to medium and cook for another 3 minute...

Falahari Singhara Aata Poori Ingredients : Singhara Aata (Chestnut flour) - 1 cup Potatoes (boiled) - 2 (medium size) Rock Salt (Sendha namak) - 1 tsp or as per taste Green Chilli (finely chopped) - 1 tsp Roasted Cumin powder - 1/2 tsp Peanut Oil for frying Method: 1. Grate the boiled potatoes 2. Add green chilli, rock salt, cumin powder, singhara aata in the grated potatoes and mix well 3. Adding very little water knead a smooth dough from the singhara aata mixture 4. Take a small portion from the dough and form a ball from it by rolling it in between the palms 5. Press it a little and apply little oil on it. Roll out a circle using a rolling pin 6. Heat Oil in a kadahi and deep fry the poori by regularly flipping it from both sides  7. Fry till it becomes golden brown from both sides 8. Repeat the same process to make other pooris 9. Serve hot pooris with aloo fry, raita, rasedar aloo or kaddu ki sabji on any Vrat (Fast) day फलाहारी सिंघाड़ा आटा पूरी...