Prabha Ki Rasoi - Recipes in Hindi and English

Kosambari Salad | Moong Dal Salad Ingredients: Yellow moong dal - 1/4 cup Cucumber (finely chopped) - 1.5 cups Coconut (grated) - 3 tbsp Green chilli (chopped) - 1/2 tsp Coriander leaves (finely chopped) - 2 tbsp Lemon juice - 1 tsp Salt - 3/4 tsp or as per taste Oil - 2 tsp Mustard seeds - 1/2 tsp Dry red chilli - 1 Hing - a pinch Curry leaves - 7-8 Method: 1. Firstly, rinse the moong lentils a couple of times in water. Then soak the lentils for 1 to 2 hours or in hot water for 30 minutes. 2. Later drain all the water very well and add the soaked moong lentils in a bowl. (Ensure that the moong lentils are soaked well. They should not be hard or have any hard bite to them.) 3. Add finely chopped cucumber, fresh grated coconut, chopped coriander leaves and green chilies. Instead of green chilies, you can add a bit of black pepper powder. 4. Squeeze some lemon juice. You can add lemon juice less or more as per your requirements. 5. Mix everything very well. 6. Heat oil in a small pan and...

Vegan Broccoli Salad Ingredients: Broccoli (small florets) - 3 cups Olive oil - 1 tbsp Sesame seeds - 1 tbsp Peanuts - 2 tbsp Spring onions green - 1 cup Salt as per taste Soy Sauce - 2 tbsp Vinegar - 1 tbsp Chilli Sauce - 1 tbsp Cornstarch - 1 tsp Method: 1. Wash and rinse broccoli florets very nicely 2. Heat a pan and add 3 tbsp water 3. Add broccoli and cover it 4. Cook on low flame for 4-5 minutes 5. Take 2 tbsp water in a small bowl, add cornstarch and mix nicely 6. Remove broccoli from pan 7. Now add 3 tbsp water in the pan and let it get hot 8. Add soy sauce, olive oil, chilli sauce, 1 tbsp vinegar 9. Add corn starch liquid and mix well 10. Now add broccoli, sesame seeds, peanuts, spring onions 11. Stir gently for 30 seconds 12. Add salt to taste and mix 13. Enjoy immediately or when cold

Veg Pasta Salad Ingredients: Pasta - 2.5 cups Broccoli (boiled) - 1 cup Red capsicum (julienne) - 1/2 Yellow capsicum (julienne) - 1/2 Green capsicum (julienne) - 1/2 Cherry tomatoes (halved) - 1 cup Salt - 2 tsp Mustard powder - 1 tsp Black pepper powder - 1/2 tsp Mixed herbs - 1/2 tsp Vinegar - 1 tbsp Olive oil - 4 tbsp Method: 1. Boil water in a pan 2. Add 1 tsp salt, 1 tbsp oil, pasta and boil for 8 minutes 3. Drain and rinse with cold water 4. In a small blender add 3 tbsp olive oil, vinegar, 1 tsp salt, mustard powder, black pepper powder, mixed herbs, some juliennes of red, yellow, green capsicum, 8 cherry tomatoes 5. Blend it to get the dressing 6. In a mixing bowl add boiled pasta, broccoli, red capsicum, yellow capsicum, green capsicum, tomato and mix 7. Pour 3/4 dressing over it and mix 8. Blend the remaining dressing again 9. Take out salad in serving bowl and top it with remaining dressing 10. Serve it as an appetizer or first course meal

Beetroot Moong Sprouts Salad Ingredients: Beetroot (grated) - 2 cups Moong sprouts - 1 cup Coconut (grated) - 1/2 cup Green chilly (finely chopped) - 1 Lemon juice - 2 tbsp Salt - 1/2 tsp Coriander leaves (finely chopped) - 2 tbsp Carrot (grated) - 1 cup Radish (grated) - 1 cup Cucumber (finely chopped) - 1/2 cup Method: 1. Steam moong sprouts for 3-4 minutes 2. In a mixing bowl add beetroot, sprouts, carrot, radish, cucumber  3. Add coconut, green chilies, lemon juice, salt, coriander leaves and mix well 4. Top it with roasted peanuts for a crunch 5. Serve beetroot moong sprouts salad as a side in any meal 6. Add salt, lemon juice only when you are ready to serve

Satvik Cheesy Salad Without Cheese Ingredients: Cashew nuts - 1/2 cup Green chili - 1 Fresh coconut - 1/4 cup Broccoli florets - 1 cup Corn kernels - 1 cup Black chana sprouts - 1/2 cup Red capsicum (diced) - 1/2 cup Yellow capsicum (diced) - 1/2 cup Cucumber (finely chopped) - 1/2 cup Carrot (finely chopped) - 1/2 cup Rock Salt / Sendha Namak - 1 tsp Oregano - 1 tsp Method: 1. Soak cashew nuts in enough water for 6 hours 2. Add soaked cashews, green chili, coconut in a mixer jar 3. Grind them till you get a smooth creamy paste 4. Add broccoli florets, corn kernels, black chana sprouts in a sieve 5. Place the sieve over a pan of boiling water and steam for 2-3 minutes 6. Now add red capsicum, yellow capsicum in it and steam for 2-3 minutes more 7. Now take out the steamed veggies in a mixing bowl 8. Let them cool and then add cucumber, carrot, cashew paste 9. Add rock salt, oregano and mix 10. Garnish with almonds, dry blueberries, flax seeds 

Cucumber, Tomato, Chickpea Salad Ingredients: Cucumber (diced) - 2 cups Tomatoes (sliced) - 1.5 cups Chickpeas (boiled) - 1/2 cup Onion (chopped) - 2 tbsp Green capsicum (deseeded, chopped) - 1/2 cup Green coriander (chopped) - 1/4 cup Salt - 1/2 tsp or to taste Black pepper - 1/2 tsp Olive oil - 2 tbsp Fresh lemon juice - 2 tbsp Apple Cider Vinegar - 1 tbsp Garlic (minced) - 2 cloves Cumin powder - 1 tsp Method: 1. In a large bowl, combine sliced tomatoes, cucumber, chickpeas, onion, green capsicum and set aside. 2. In a small bowl, add olive oil, vinegar, lemon juice, garlic, cumin powder, pepper powder and salt 3. Mix well until dressing is emulsified. 4. Pour the dressing on top of the salad, add in the fresh coriander leaves and toss everything together until all the veggies are nicely coated.  5. Let the salad sit for about 10 minutes (or up to an hour) to allow the veggies to soak up all that delicious flavor! 6. Taste and season with additional salt and pepper, as...

Fenugreek / Methi Sprouts Salad Ingredients: Fenugreek / Methi seeds - 1/2 cup Onion (finely chopped) - ½ cup Tomato (finely chopped) - 1 (large) Cilantro (chopped) - ¼ cup   Green chiles (finely chopped) - 2  Lemon juice - 2 tbsp Black salt - 1 tsp  Freshly cracked black pepper - ¼ tsp  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 seeds have sprouted, rinse well and dry. You can store these sprouted fenugreek seeds for up to 10 days in your refrigerato...

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

Sprouted Moong Salad Ingredients : Sprouted moong (whole green gram) - 1.5 cups Cabbage (finely chopped) - 3/4 cup Tomato (desseded and finely chopped) - 1/2 cup Carrot (grated) - 1/2 cup Green coriander (finely chopped) - 1 tbsp Onion (finely chopped) - 1/4 cup Lemon Juice - 2 tsp Green Chillies (finely chopped) - 1/2 tsp Black Salt - 1/2 tsp Salt - 1/2 tsp or as per taste Method : 1. Put the sprouted moong dal in a colander 2. Place the colander on a sauce pan of boiling water 3. Cover and steam for 7-8 minutes 4. Let the sprouts cool 5. In a large bowl add steamed sprouts, cabbage, tomato, carrot, onion, green chillies  6. Toss well 7. Add green coriander, lemon juice, black salt, salt and mix well 8. Serve the sprouted moong salad immediately or refrigerate for 1 hour and serve chilled Tips to Remember : If you wish you can add yogurt and red chilli powder Pan tossed nuts like walnuts, pistachios or silvered almonds can be added to give a nice bite You can drizzle little honey ...

Veg Russian Salad | Olivier Salad Ingredients: Cabbage (Finely Chopped)- 1/2 cup Potato (Chopped)- 1/2 cup Carrot (Chopped)- 1/2 cup Green Capsicum (Chopped)- 1/2 cup French beans (Chopped)- 1/4 cup Peas - 1/4 cup Sweet Corn - 1/4 cup Apple (Chopped) - 1 Cucumber (Chopped)- 1 Veg Mayonnaise - 3 tbsp Cream - 1 tbsp Sugar - 1 tsp Salt - 1 tsp Black Pepper powder - 1/2 tsp Pomegranate seeds - 2 tbsp Method: 1. To steam the vegetables, boil water in a vessel 2. Place french beans, peas, sweet corn, carrot and potato on a colander 3. Now place the colander on the vessel 4. Cover it and let the vegetables cook in steam 5. After 5 minutes stir the vegetables and again cover and cook 6. Steam the vegetables for about 15 minutes or till potato is cooked 7. Now let the steamed vegetables cool to room temperature 8. Then keep the steamed vegetables in refrigerator for 15 minutes 9. In a large bowl add mayonnaise, cream, sugar, salt, black pepper and mix well 10....