Prabha Ki Rasoi - Recipes in Hindi and English

Instant Tricolour Coconut Burfi  Ingredients : Dessicated Coconut - 2 cup Powdered Sugar - 1.5 cup Condensed Milk - 1/2 tin Saffron strands -1/2 tsp Pistachios - 1/4 cup Method : 1. In a bowl add coconut, sugar, condensed milk and combine well 2. Divide the mixture into 3 portions 3. Lightly warm the saffron in a small pan and then powder it in a pestle and mortar.  4. Add the powdered saffron to one portion and mix 5.   Blanch the pistachios in boiling water for 30 seconds.  Run cold water on them, and then put them on a kitchen towel. Remove the skins by rubbing with the towel. Powder fine in a dry grinder. 6. Add the pistachios powder to the second portion and mix 7. In a greased tray spread the green portion evenly 8. Refrigerate for 5 minutes 9. Spread the white portion evenly on the green layer 10. Refrigerate for 5 minutes 11. Spread the kesar portion evenly on the white layer  12. Refrigerate for 5 minutes 13. Remove it from tray and cut it into pie...

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 Rice Ingredients: Rice - 1 cup  Orange Rice : Onion -1 (chopped) Tomatoe - 2 (pureed) Red chilli powder - 1 tsp Garam Masala powder -  1/2 tsp Desi Ghee -  1 tsp Mustard seeds - 1/2 tsp Salt - 1/2 tsp White Rice : Desi Ghee -  1 tsp Mustard seeds ( rai ) - 1/2 tsp Split Bengal gram ( channa dal ) - 1 tsp Split black lentils ( urad dal ) - 1 tsp Coconut - 3 tbsp (grated) Salt - 1/2 tsp Green Rice : Green Coriander - 1 cup Green chilli - 2 Cashew nuts -  Desi Ghee -  1 tsp Mustard seeds ( rai ) - 1/2 tsp Split black lentils ( urad dal ) - 1 tbsp Salt - 1/2 tsp Method: Cook the rice such that each grain is separate. Spread it on a tray to cool. Orange Rice : 1. Heat the ghee in a  kadai  and cook the mustard seeds till they pop. 2. Add the chopped onions and cook them for a couple of minutes. 3. Add the tomato puree, red chilli powder, salt and  g...