Prabha Ki Rasoi - Recipes in Hindi and English

Vermicelli Kheer With Jaggery Ingredients : Milk - 3 cups Vermicelli (seviyan / semiya) - 1/2 cup Jaggery - 1 cup Cardamom powder - 1/2 tsp Cashew nuts (Cut into halves)- 10-12 Raisins - 10-12 Almonds (chopped) - 10-12 Ghee - 2 tbsp Method : 1. Add jaggery in a pan with 1 cup of warm water. 2. Heat it on medium flame and cook for 2-3 minutes by stirring in between 3. Take it off the flame and let it cool 4. Heat 2 tbsp ghee in a pan on medium flame. 5. Add cashew nuts and roast them till they turn light golden 6. Take them out in a plate 7. Now fry raisins till they fluff up and take them out in a plate 8. Now add vermicelli in the same pan and roast for 3-4 minutes on medium flame stirring continuosly. 9. When it turns light golden then add milk and cook for 7-8 minutes stirring in between. 10. After that add almonds, cashew nuts, cardamom powder and raisins. 11. Stir continuously on low-medium flame and cook for 3-4 minutes more. 12. Off the flame and allow to cool little 13. When it...

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...

Shankarpali Ingredients: All purpose flour (Maida) - 1.5 cup Semolina (Sooji / Rava) - 1/2 cup Powdered Sugar (Boora) - 1/2 cup Salt -  a pinch Desi Ghee - 2 tbsp Warm Milk - 3-4 tbsp Ghee / Oil for frying Method: 1. Sieve the flour with salt 2. Sieve the sugar on this flour 3. Add semolina in it and mix well 4. Melt the ghee, add to the flour mixture 5. Rub the ghee in the flour mixture and make bread crumbs like consistency 6. Add warm milk in intervals and knead to a tight dough. Milk quantity can be adjusted according to the quality of flour and semolina. 7. Cover with a muslin cloth and keep aside for 20-25 minutes 8. Divide the dough into two equal parts. Take a part of the dough and pressing between your palms make it round and smooth 9. Using a rolling pin roll the rounded dough into a thick circle 10. Using a knife cut the circle into squares of small size as per your desire 11. Discard the edges and join them together with other piece of dough....

Jaggery Foxnut | Gud Ka Makhana Ingredients: Foxnut (Phool makhana) - 50 gm Jaggery (Gud) - 100 gm Desi Ghee - 2 tbsp Method: 1. Cut jaggery into small pieces 2. Add 2 tbsp water in it and keep aside for 10 minutes 3. Roast makhanas in microwave for 30 seconds and then stir it 4. Repeat the process of roasting in microwave 3 times 5. Heat ghee in a pan and fry the makhanas till light brown and crispy 6. Take them out of the pan and keep aside 7. Now add the jaggery with the water in the pan 8. Keep stirring on high flame till it becomes little thick 9. To check correct thickness, put 2 drops on a spoon and then take the syrup between your index finger and thumb 10. Open the index finger and thumb opposite to each other and if it shows 1 or 2 strings of syrup coming up, your syrup is ready 11. Now add the fried makhanas in this syrup and keep stirring it 12. Keep cooking till all the makhanas are nicely coated with the syrup and the syrup is absorbed 13. Switch...

Malai Ladoo | Paneer Ladoo Ingredients: Full Cream Milk - 1 litre Lemon juice - 2 tbsp Powdered sugar (Boora) - 5 tbsp Cardamom Powder - 1/2 tsp Saffron strands - 7-8 Almonds - 6 Method: 1. Keep milk on fire to boil in a thick bottomed pan 2. When it comes to boil lower the flame 3. Now add 1 tbsp lemon juice and mix. 4. If the milk curdles, need not add rest of lemon juice, else add rest of the lemon juice and mix 5. After the milk is curdled simmer for 2 minutes 6. Strain the whey using muslin cloth and keep 1/3 portion of whey with the coagulated milk solids 7. On low flame, keep simmering the coagulated milk mixture with whey 8. Stir at intervals 9. Simmer till all the whey dries up and then remove from flame 10. Add cardamom powder and saffron strands and mix well 11. Let it cool completely 12. Slice the almonds 13. Add the powdered sugar and mix well 14. Spread a bit of ghee on your palms and take a lemon size portion from the mix 15. Rub it between...

Besan Ladoo Ingredients: Coarse Besan (Gram Flour)- 2 cup Boora - 1 cup Green Cardamom - 8 Desi Ghee - 2/3 cup Almonds - 20  Cashew Nuts - 20  Pistachios - 14 Method: 1. Heat Ghee in a Kadahi 2. When it has melted add besan in it 3. Keep stirring it and cook on low flame for about 20 minutes 4. When the besan has turned light brown, sprinkle 1 tbsp water on it and mix it continuously 5. Froth will appear on the besan, so keep stirring till the froth goes away 6. Now remove it from fire and transfer it in a big plate or thali 7. Now let it cool 8. Crush green cardamom seeds finely 9. Chop cashews finely 10. Chop Almonds  11. Cut pistas into halves 12. Add boora, cardamom powder, almonds and cashews in besan and mix well 13. Take small portion  firmly press it 8 to 10 times with your fist. Later roll it on your palm to give it a smooth and nice round shape. 14. Repeat the process for the entire mixture and prepare the ladoos 15. Garnish ...

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...

🥭  How to Make Aam Ka Khatta Meetha Achar (Noncha) A Sweet & Tangy North Indian Mango Pickle Ingredients: Raw Mango - 2 kg Salt - 200 gm Sugar - 400 gm Turmeric Powder - 2 tsp Fennel Seed - 50 gm Fenugreek Seeds - 1 tsp Mustard Seeds - 2 tsp Red Chilli Powder - 4 tsp Mustard Oil  - 2 tbsp Hing (Asafoetida) - 1/2 tsp Method: 🔪 Step 1: Prepare the Mangoes Wash and cut raw mangoes into small, uniform pieces as per your preference. 🧂 Step 2: Salt & Season Place the mango pieces in a large bowl. Add salt and a pinch of hing (asafoetida) . Mix well to coat all pieces evenly. ☀️ Step 3: Sun-Dry the Salted Mangoes Cover the bowl with a clean, dry muslin cloth . Place it under direct sunlight for 1 full day to allow the salt to release water. 🍋 Step 4: Drain & Dry the Mango Pieces On the next day, remove the mango pieces from the salt water (do not discard this water). Spread the pieces on a clean tray . Su...

Mango Chunda | Mango Sweet Pickle | Mango Kuchla Ingredients: Raw Mango - 2 kg Salt - 4 tbsp Hing ( Asafoetida) - 1/2 tsp Big Cardamom - 7 Cloves - 16 Cumin seeds -  2 tsp Black Pepper - 1 tsp Cinnamon - 2" piece Red Chilli Powder - 1 tbsp Sugar - 1 kg Method: 1. Peel the mangoes 2. Grate the mangoes 3. Add Hing and salt to the grated mangoes 4. Mix it with a clean and dry spoon and cover it with a muslin cloth 5. Keep it in sun for 2 days (Do mix it once a day with a clean and dry spoon) 6. Grind Big Cardamom, cloves, cumin seeds, black pepper and cinnamon to a coarse powder 7. After 2 days, add  grounded powder and red chilli powder  8. Mix well with a clean and dry spoon  9. Add sugar 10. Mix well with a clean and dry spoon  11. Cover it with a muslin cloth and keep it in sun for 2 more days 12. Now fill it in a jar or bottle and enjoy it with mathari, Dal- Chawal, Stuffed Paratha etc.  आम का मीठा छुन्दा | आम का मीठा अचा...

Mango Ice Cream Ingredients: Full Cream Milk - 1 litre Ripe Mangoes - 1 kg Sugar - 1/2 cup Cream - 1 cup Almonds - 1 tbsp (Chopped lengthwise) Pistachio - 1 tbsp (Chopped lengthwise) Method: 1. Boil Milk on low flame till it reduces to 1/2 quantity 2. Now add sugar and boil for 5 minutes on low flame 3. Now allow this milk to Cool 4. Wash the mangoes and peel them 5. Cut the mangoes into small pieces 6. Blend these mangoes in Blender 7. Now add the boiled and cooled milk and cream and blend again 8. Now pour this mixture in different shaped containers of your choice 9. Keep them in the Freezer for 8 hours. 10. Serve the cool cool Mango Ice cream decorated with Almonds and Pistachios मैंगो आइसक्रीम सामग्री: दूध - १ लीटर पके आम - १ किलो चीनी - १/२ कप क्रीम - १ कप बादाम - १ बड़ा चम्मच (लंबाई में छोटे टुकड़े) पिस्ता - १ बड़ा चम्मच (लंबाई में छोटे टुकड़े) विधि: १. दूध को धीमे आंच पर तब तक उबालें, जब तक उसकी मात्रा १/२ हो जाये २. अब इस दूध में चीनी डालें औ...

Kulfi Ice Cream Ingredients: Full Cream Milk - 1 litre Poppy seeds (Khaskhas) - 2 tsp Sugar - 1/2 cup Cream - 1/2 cup Almonds - 12 (Soaked and Peeled) Cashew nuts - 12 Pistachio - 1 tsp Green Cardamom Powder - 1/2 tsp Method: 1. Soak Poppy seeds in lukewarm water for half an hour 2. Chop Almonds lengthwise 3. Chop Pistachios lengthwise 4. Grind Cashew nuts and Poppy Seeds.  5. Add 1 tbsp milk in the grinder and grind again to get a smooth paste 6. Heat Milk for boiling on high flame 7. When it is about to boil lower the flame and let it boil till it remains 3/4th of the quantity 8. Add the cashew poppy paste in this milk and keep boiling till it becomes 1/2 of the quantity 9. Add Sugar and boil for 2 more minutes 10. Add Cardamom powder and let it cool  11. Add Cream and then beat it nicely 12. Now pour the Mixture in Kulfi containers and garnish each with Almonds and Pistachios. 13. Keep these containers in Freezer for 3-4 hours 14. Later take ...

🍋 Sweet Lemon Pickle (Nimbu Ka Meetha Achar) Recipe A traditional Indian pickle that combines the tang of lemons with the warmth of spices and sweetness of sugar — perfect with parathas, rice, or as a flavorful side. Ingredients: Lemon - 2 kg Salt - 200 gm Ginger (Grated) - 100 gm Sugar - 1 kg Red Chilli Powder - 4 tsp Hing (Asafoetida) -  1 / 2  tsp Method: 💧 Step 1: Soak the Lemons Day 1: Boil enough water to fully submerge the lemons. Soak the lemons in this boiling hot water and leave them for 1 day . Day 2: Drain the old water. Boil fresh water , and soak the lemons again for another day . 🌞 Step 2: Dry the Lemons Day 3: Remove the lemons from the water and wipe them dry with a clean, dry cloth to remove all moisture. 🔪 Step 3: Cut and Salt the Lemons Cut each lemon into 4 equal pieces . Add salt and a pinch of hing (asafoetida) to the lemon pieces. Mix well and place them in a glass or ceramic bowl . Cover with a musl...

इमली की मीठी चटनी सामग्री: इमली - १०० ग्राम गुड़ का चुरा /चीनी - १ कप काला नमक -  २  छोटा चम्मच नमक - १ छोटा चम्मच जीरा - १ छोटा चम्मच लौंग - १/२ छोटा चम्मच बड़ी इलायची - २ काली मिर्च : १०-१२  अदरक - १ इंच हरी मिर्च -  १ हींग - १/२ छोटा चम्मच विधि: १. इमली को गरम पानी में दो घंटे के लिए भिगोयें २. अब इमली को मसल कर छान लें  ३. अब इमली का पानी पकाने के लिए रखें ४. इसमें गुड़ / चीनी, काला नमक, नमक डालें और पकने दें ५. बाकी मसाले अलग से पीस कर इमली के पानी में डालें  ६. उबाल आने पर आंच धीमी कर दें और १५-२० मिनट तक पकाएं ७. स्वादिष्ट मीठी चटनी तैयार है.  इसे समोसा, पकोड़े, दही बड़े, कचोरी, आलू टिक्की  के साथ खायें Tamarind Sweet Chutney / Tamarind Sweet Sauce Ingredients: Tamarind - 100 gm Jaggery Powder / Sugar - 1 cup Black Salt - 2 tsp Salt - 1 tsp Cumin Seeds - 1 tsp Cloves - 1/2 tsp Black Cardamom - 2 Black Peeper : 10-12 Ginger - 1 inch Green Chili - 1 Hing (Asafoetida) - 1/2 tsp Method: 1. Soak tamarind...