Prabha Ki Rasoi - Recipes in Hindi and English

Kali Gajar Ki Kanji Ingredients : Black Carrot - 250 gm Mustard seeds - 2 tbsp Salt - 1 tsp or as per taste  Hing (Asafetida) - 1 tsp Water - 1 liter Mustard Oil - 1/2 tsp Method : 1. Soak mustard seeds in 4 tbsp lukewarm water for 30 minutes 2. Peel and wash the carrots properly 3. Cut the carrots into batons about 3-4 inch long 4. Boil 1 liter water in a sauce pan 5. In the boiling water add carrots and let it come to a boil again 6. Remove from heat and cover it for 5 minutes 7. Grind mustard seeds to a fine paste 8. Add mustard seeds paste, salt, hing and oil to the carrot water and mix nicely 9. Transfer the carrot mixture to a glass or ceramic or earthen container after it cools to room temperature 10. Cover it and keep this container in the sunlight to ferment for 4-5 days 11. If there isn't ample sunlight, keep it in a warm place and let it ferment 12. Once done, taste the Kanji to check if it is ready. If it is sour, then pour it into glasses and serve काली गाजर की कांजी...

Rava Kesari Ingredients : Semolina (Sooji) - 1/2 cup Desi Ghee - 4 tbsp Saffron strands - 8-10 Milk - 2 cups Sugar - 1 cup Turmeric powder - a pinch Pistachios (chopped) - 1/2 tbsp Method : 1.  Add saffron strands to 2 tbsp warm water and dissolve  2.  In a pan heat ghee and add semolina.  3.  Cook on low flame for 5-6 minutes till its aromatic and light brown in colour. 4. Add milk (room temperature) and kesar water to the roasted semolina and mix on low flame 5. Add sugar gradually on a low flame. Keep stirring. 6. Add a pinch of turmeric for a beautiful and natural yellow colour. 7. Cook Rava Kesari stirring continuously on a low flame for 3-4 minutes. Cook till the ghee separates. 8. Garnish with pistachios and enjoy Rava Kesari, specially on the auspicious occassion of Basant Panchami Tips to Remember : 1. Add milk at room temperature as it ensures that it doesn't curdle 2. You can adjust sugar as per your taste 3. You can add nuts and cardam...

Tricolour Parathas Ingredients: Whole wheat flour - 3 cups , more for rolling Bathua / spinach (blanched and puréed) -1/2 cup  Carrot (boiled and puréed) -1/2 cup  Ajwain - 1/4 tsp Kashmiri red chilli powder - 1/2 tsp Salt -1.5 tsp or as per taste  Oil as needed Method: 1. Using three bowls, add 1 cup of flour into each. 2. Add the bathua / spinach purée into one bowl along with a tablespoon of oil, ajwain and 1/2 tsp salt.  3. Use your fingers to mix it into the whole wheat flour. Add a little water if needed to form a soft, pliable dough.  4. Add the carrot purée into one bowl along with a tablespoon of oil, kashmiri red chilli powder, and 1/2 tsp salt. 5. Use your fingers to mix it into the whole wheat flour. Add a little water if needed to form a soft, pliable dough.  6. Mix the last portion of whole wheat flour with 1 tablespoon of oil, 1/2 tsp salt and enough water to make a soft pliable dough.  7. Let the three portions of dough rest f...

Tricolour Healthy Baked Crackers Ingredients : Whole wheat flour - 3/4 cup Oat flour- 1/4 cup Refined oil- 2 tbsp Salt- 1 tsp Baking powder - 1/2 tsp Red chilly powder - 1/4 tsp Garam masala powder - 1/2 tsp Coriander powder - 1 tsp Cashews - 7 Sesame seeds - 1 tbsp All purpose flour - 1/4 cup Carrots (grated) - 1/2 cup Spinach (chopped) - 1/2 cup Method : 1.  Put spinach and carrots separately on a colander and place it on a pan with boiling water 2. Cover and steam it for 4-5 minutes 3. Let them cool and then make puree of spinach and carrots separately without adding water 4. In a mixing bowl mix whole wheat flour, oat flour, salt, 2 tbsp oil, baking powder, red chilli powder, garam masala powder, coriander powder 5. Keep 2 tbsp mixture aside and divide remaining mixture into two parts and keep them in separate bowls 6. Add spinach puree to one part and knead a dough. Add water only if required 7. Add carrot puree to other part and knead a dough. Add water only if required 8. Po...

Falahari Aloo Lachha Namkeen Ingredients: Potato - 4 Peanuts - 1 cup Almonds - 2 tbsp Cashew nuts - 2 tbsp Rock salt (sendha Namak ) - 1/2 tsp Black Pepper powder - 1/2 tsp Method: 1. Peel the potatoes 2. Take cold water in large bowl 3. In that bowl grate potatoes from the thick side of the grater 4. Make grated strips of all the potatoes and leave them in cold water for 10 minutes 5. Wash the grated potatoes nicely in the water and then take them out in a sieve 6. Again wash the grated potatoes in water and take them out in a sieve 7. On a clean cloth spread the grated potatoes 8. With a clean towel dry the grated potatoes so that the moisture is reduced 9. To fry the potatoes heat Oil in a pan 10. When the oil is medium hot add little potato flakes and fry them 11. When the froth gets reduced in the oil, then stir the potato flakes 12. Fry the potato flakes  till they become crispy 13. Take out the fried potato flakes in a plate lined with kitchen paper so th...