Prabha Ki Rasoi - Recipes in Hindi and English

Sprouted Methi Moong Salad Ingredients: Methi/Fenugreek Seeds Sprouted - ¼ cup  Mung Beans/Greem Gram/Moong Bean Sprouted - ¼ cup  Cucumber peeled and diced - ¼ cup  Carrot grated - ¼ cup  Pomegranate seeds - ¼ cup  Onion chopped - 1 tablespoon  Tomato chopped - 2 tablespoons  Crushed black pepper - ¼ teaspoon  Lime juice - 2 teaspoon  Coriander leaves - 1 tablespoon  Salt to taste Method: Sprouting Fenugreek / Methi Seeds Day 1 : Rinse and soak ½ cup fenugreek seeds for 24 hours. Make sure seeds are entirely submerged in the water. Day 2 : Rinse seeds with water thoroughly and soak again for 24 hours. Day 3 : Rinse seeds with water thoroughly by placing in a sieve. Once the seeds have been rinsed, place the sieve with seeds inside in a dark place and cover with a damp cloth. Day 4 : Repeat step 3 Day 5 : You will see that the fenugreek seeds have sprouted. If all the seeds have not sprouted yet, repeat step 3 one more time. Once your se...

Moong Sprouts Almond Cheesy Salad Ingredients: Moong sprouts - 1 cup Corn kernels - 1 cup Almonds -15 Green chili - 1 Fresh coconut (chopped) - 1/2 cup Green capsicum (finely chopped) - 1/2 cup Cucumber (finely chopped) - 1 cup Carrots (finely chopped) - 1 cup Rock Salt / Sendha namak - 1 tsp Oregano - 1 tsp Method: 1. Soak 15 almonds for 6 hours 2. Peel the almonds 3. Add almonds, green chili, fresh coconut in a blender 4. Grind them till you get a creamy smoothy paste 5. Add moong sprouts, corn kernels in a sieve 6. Place the sieve over a pan of boiling water, cover it and steam for 6-7 minutes 7. Now take them out in a serving bowl and let them cool 8. Add green capsicum, cucumber, carrots 9. Add almond coconut paste and give a mix 10. Add rock salt, oregano and mix 11. Garnish with roasted peanuts, blueberries, flax seeds 12. Enjoy Moong Sprouts Almond Cheesy Salad as a side dish or as a breakfast, midday meal or even as a light nutritious lunch or dinner

Moong Sprouts & Sweet Corn Salad Ingredients: Green moong sprouts - 1 cup Yellow corn - 1/2 cup Onion (finely chopped) - 1/2 cup Tomato (chopped) - 1/2 cup Green Capsicum (finely chopped) - 1/2 cup Cucumber (finely chopped) - 1/2 cup Black pepper powder - 1/2 tsp Salt to taste Apple cider vinegar - 1 tbsp Chat masala - 1/2 tsp Black salt - 1/2 tsp Coriander leaves - 2 tbsp Method: 1. Steam moong sprouts, corn in a colander placed over boiling water pan, for 5-10 minutes 2. Let them cool 3. In a mixing bowl add moong sprouts, corn, onion, tomato, green capsicum, cucumber 4. Add salt, black salt, chat masala, black pepper powder and give a mix 5. Add apple cider vinegar, coriander leaves and mix well 6. Garnish with some roasted peanuts for the crunch 7. Enjoy this lovely and colorful salad that is healthy as well as delicious.

Chana and Moong Sprouts Chaat Ingredients : Kala chana sprouts - 1 cup Moong sprouts - 1 cup Boiled potato (peeled and sliced) - 1 cup Green chillies (finely chopped) - 2 Carrot (finely chopped) - 1 Tomato (sliced) - 1 (big size) Cucumber (finely chopped) - 1  Sweet tamarind chutney - 2 tbsp Green chutney - 2 tbsp Chaat masala - 1 tsp Salt - 1 tsp or as per taste Red chilli powder - 1/2 tsp Lemon Juice - 1 tbsp Green coriander (finely chopped) - 1 tbsp Sev / Bhujiya for garnishing Method : 1. Place the sprouts in a stainless steel colander 2. Pour 2 cups of water in a deep pan, keep it to boil and place the sprouts colander over it 3. Cover it and steam it for 5 to 7 mins. 4. In this way, the sprouts get cooked without losing its nutrients. 5. Take them out in a plate and let them cool down completely 6. Arrange tomato slices over the sprouts layer 7. Arrange potato slices over the tomato layer 8. Place the cucumber and carrot pieces over it 9. Add the sweet tamarind chutney, green...

Kala Chana (Black Chickpeas) Sprouts Salad Ingredients : Kala Chana (Black Chickpeas / Black Bengal Gram) - 1/2 cup Cucumber - 1 (medium size) Potato (boiled) - 1 (medium size) Tomato - 1 (medium size) Green Chilli - 1-2 Coriander leaves (finely chopped) - 2 tbsp Lemon - 1  Salt - 3/4 tsp or as per taste Chaat masla - 1/2 tsp Red Chilli powder - 1/4 tsp Onions (finely chopped) - 1 (medium size ) Method : 1. Put Kala Chana in warm water for around 6-7 hours 2. Take plastic basket and put many paper tissue in its bottom 3. Now put soaked black chana over the napkins after removing it from water 4. Put many paper tissues on top and apply lot of water 5. Cover it with a plate and put something heavy on the top 6. Cover the basket with black bag or cloth. Keep it in an open place for 3-4 days 7. Apply water 3 times a day in summer and 1 time in winter 8. After 3-4 days, the black chana sprouts are ready 9. Boil water in a vessel and keep a colander over it ...