Prabha Ki Rasoi - Recipes in Hindi and English

Hara Bhara Oats Chilla  🥞 Ingredients for Oats Green Chilla 🌿 🌾 Oats Flour (ground oats) – 2 cups 🌰 Besan (Chickpea flour) – 1 cup 🍚 Rice Flour – 1 cup ✨ Turmeric Powder – 1/2 tsp 🌿 Roasted Cumin Powder – 1 tsp 🫚 Ginger (grated) – 1 tbsp 🌶️ Green Chilies (finely chopped) – 1 tbsp or to taste 🥬 Spinach (chopped) – 2 cups 🥒 Zucchini (chopped) – 2 cups 🧂 Salt – 1 tsp or to taste Method: 🥣 Prepare the Dry Mix In a large mixing bowl, add: 🌾 Oats flour 🌰 Besan (chickpea flour) 🍚 Rice flour ✨ Turmeric powder 🧂 Salt 🌿 Roasted cumin powder Mix all the dry ingredients well. 🥬 Make the Green Puree Blend chopped spinach and zucchini together using a little water until smooth. 🥄 Combine the Batter Pour the green puree into the dry flour mixture. Add 🫚 grated ginger and 🌶️ finely chopped green chilies . Mix everything well, adding water gradually if needed. The batter should be of spreadable con...

Aloo Masala Poori Ingredients: Whole wheat flour - 2 cups Sooji - 2 cups Potato (boiled) - 4 (medium size) Red chili flakes - 2 tsp Kasoori Methi - 1 tsp Turmeric powder - 1 tsp Roasted cumin powder - 1 tsp Ajwain - 1 tsp Salt as per taste Coriander leaves (finely chopped) - 1 cup Oil - 4 tsp Oil for frying  Method: 1. In a mixing bowl add 2 cup sooji and 2 cup very hot water 2. Mix it nicely using a spoon  3. Cover it and keep it aside for 10 minutes 4. After 10 minutes add boiled and mashed 4 potatoes, 2 cup wheat flour, red chili flakes, kasoori methi, turmeric powder, cumin powder, ajwain, salt, coriander leaves, 4 tsp oil 5. Mix all the ingredients and make a dough without adding water 6. Apply little oil on your palms and make small balls from the prepared dough 7. Heat oil in a kadahi to fry pooris 8. Take a ball of dough, apply little oil and roll a poori 9. When the oil is nicely hot, change the flame to medium and add the rolled poori in it 10. Pressing the poori wit...

Lobia Curry Ingredients: Lobia / Cowpea / Black-eyed peas - 1 cup Salt to taste Oil - 2 tbsp Cumin seeds - 1 tsp Ginger (grated) - 1 tbsp Green chilies (finely chopped) - 1 tsp Coriander powder - 2 tsp Red chilli powder - 1/2 tsp Amchur powder - 1.5 tsp Garam masala powder - 1/2 tsp Green coriander (finely chopped) - 1 tbsp Method: 1.    Soak the lobia for 3 to 4 hours. 2. Wash the soaked lobia and add them to the Pressure cooker. 3. Add 2 cups of water, 3/4 tsp salt and cook for 2-3 whistles  4. Let the pressure release on its own and then keep the lobia aside 5. Heat oil in a kadahi 6. Add cumin seeds and let them splutter 7. Add grated ginger and finely chopped green chilies and saute till the rawness of ginger goes away 8. Add coriander powder, red chilli powder and saute for a while 9. Add boiled lobia with the water and give a nice mix 10. Add 2 cups of water and stir 11. Let the lobia cook for 3-4 minutes 12. Add amchur powder, garam masala powder and give a nice m...

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...

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

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 

Corn Salad Ingredients: Corn kernels - 2 cups Cherry tomatoes - 1/2 cup English Cucumber - 1/2 cup Tofu - 1/3 cup Onion (finely chopped) - 1/2 cup Basil (thinly sliced) - 1/4 cup Olive oil - 1.5 tbsp Lime juice - 1 tbsp Salt - 1/2 tsp Black pepper - 1/2 tsp Mixed seeds - 1 tbsp Blue berries - 1 tsp Method: 1. Steam corn kernels till they become soft 2. Let them cool 3. Cut cherry tomatoes into halves 4. Crumble tofu 5. In a small bowl mix olive oil, lime juice, salt, black pepper 6. In a large bowl add steamed corn, tomatoes, tofu, onion, cucumber, basil and mix 7. Now add the dressing and combine well 8. Great salad full of flavour is ready to be served 9. Garnish with mixed seeds, blue berries for a crunch and serve

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

Beetroot Chickpea Salad Ingredients: Beetroot (diced and boiled) - 2 cups Chickpeas (boiled) - 1.5 cups Cucumber (diced) - 1/2 cup Onion (finely chopped) - 1/4 cup Paneer / Tofu (cubed) - 1/2 cup Coriander leaves - 2 tbsp Virgin Olive Oil - 3 tbsp Lemon juice - 2 tbsp Garlic cloves (minced) - 2 Roasted cumin powder - 1 tsp Salt - 1/2 tsp or as per taste Black pepper powder - 1/2 tsp Method: 1, In a small jar add olive oil, lemon juice, minced garlic, cumin powder, salt, black pepper powder 2. Whisk to combine 3. In a large mixing bowl add beetroot, chickpeas, cucumber, onion, paneer / tofu, coriander leaves 4. Drizzle the dressing over the salad ingredients 5. Toss well to combine 6. Top it with some sunflower seeds and serve immediately or keep it in refrigerator until ready to serve  

Lobia Salad Ingredients: Lobia / Black Eyed Peas- 1 cup Cucumber (chopped) - 1 cup Tomatoes (chopped) - 1/2 cup Onion(chopped) - 1/4 cup Coriander leaves (chopped) - 2 tbsp Sunflower seeds/ peanuts - 1/4 cup Olive Oil - 2 tbsp Lemon Juice - 1 tbsp Cumin powder - 1/4 tsp Pepper powder - 1/2 tsp Salt to taste Potatoes (boiled and cubed) - 1 cup Method: 1.  Soak the lobia for 3 to 4 hours. 2. Wash the soaked lobia and add them to the Pressure cooker. 3. Add 2 cups of water, 3/4 tsp salt and cook for 2-3 whistles  4. Let the pressure release on its own and then strain the lobia and keep it aside 5. Dice boiled potatoes 6. Finely chop onion, tomatoes, cucumber, and cilantro. 7. In a mixing bowl add olive oil, lemon juice, 1/4 tsp salt, cumin powder and freshly ground black pepper powder and whisk together 8. Add finely chopped onions, tomatoes, cucumber and potato cubes 9. Mix it well so the salad dressing is coated well with the veggies. 10. Now add boiled lobia, coriander leaves ...

Pan Grilled Tofu Salad Ingredients: Tofu - 200 gm Broccoli florets - 1/2 cup Corn kernels - 1/2 cup Red bell pepper - 1/2 cup Yellow bell pepper - 1/2 cup Tomato (deseeded cubed) - 1/2 cup Garlic (minced) - 2-3 cloves Onion (cubed) - 1 (medium size) Lemon juice - 1 tbsp Jaggery powder - 1 tsp Oregano - 1 tsp Red chilli flakes - 2 tsp Salt - 1 tsp or as per taste Oil - 4 tsp Turmeric powder - 1/4 tsp Method: 1. Add broccoli florets, corn kernels in a colander and place it on a pan of boiling water and steam for 5-7 minutes 2. In a small bowl mix juice of lemon, jaggery powder, 1/2 tsp oregano, 1/2 tsp red chilli powder, pinch of salt for dressing 3. Cut Tofu lengthwise 4. In a bowl add 2 tsp oil, 1 tsp red chili powder, turmeric powder, 1/4 tsp salt 5. Coat tofu pieces nicely in this marination of spices and oil 6. Heat a pan 7. Add tofu pieces and grill from both sides on low flame 8. Take them out in a plate and keep aside 9. In the same pan heat 2 tsp oil  10. Add minced garlic, ...

Tomato Basil Soup Ingredients: Long tomatoes - 1 kg Extra virgin oil - 1/4 cup Salt Black pepper Onion (chopped) - 1/2 cup Carrots (chopped) - 1/2 cup Garlic cloves (chopped) - 4 Water - 3 cups Sugar - 1/2 tsp Apple Cider Vinegar - 1 tbsp Basil leaves - 1 cup Ajwain / Thyme leaves - 1 tsp Method: 1. Preheat oven at 180 C and line a baking tray with parchment paper 2. Cut the tomatoes into halves, lengthwise 3. Place the tomatoes on the baking tray with cut sides up 4. Drizzle with 2 tbsp olive oil and sprinkle with salt and black pepper 5. Roast for 1 hour or until edges just start to shrivel and insides are still juicy 6. Heat 2 tbsp oil in a pot over medium heat 7. Add chopped garlic, onion, carrot, salt and give a mix 8. Cover and cook until veggies are soft 9. Keep stirring in between for even cooking 10. Add the roasted tomatoes 11. Add 3 cups of water, vinegar, sugar, oregano, thyme / ajwain leaves 12. Simmer for 10 minutes 13. Let it cool slightly 14. Pour the soup into a blende...

Broccoli Stir Fry with Almonds Ingredients : Broccoli florets minced - 2.5 cups Onion (finely chopped) - 3/4 cup Oil - 2 tbsp Curry leaves - 8-10 Green chilli (slit) - 1 Cumin seeds - 1/4 tsp Mustard seeds - 1/8 tsp Ginger garlic paste - 1 tsp Red chilli powder - 1/3 tsp Garam masala powder - 3/4 tsp Almonds (blanched) - 20 Salt - 1 tsp Lemon Juice - 1 tbsp Method: 1. Heat oil in a pan 2. Add cumin seeds and mustard seeds 3. Add curry leaves and fry 4. Add chopped onions and fry till they are lightly golden  5. Add ginger garlic paste and fry till the raw smell disappears 6. Add broccoli florets , salt and fry for 2-3 minutes 7. Add red chilli powder, garam masala powder and stir well 8. Cover and cook for 2-3 minutes 9. Make a fine paste of almonds by adding liitle water 10. Pour almond paste in the pan  11. Stir fry for 2-3 minutes or till it becomes fragrant and cooked 12. Add lemon juice and give a mix 13. Serve Broccoli Stir Fry with rice, roti or as side dish

Beetroot Pulao Ingredients : Basmati rice - 1 cup Oil - 2 tbsp Green cardamoms - 4 Cinnamon - 1 inch Cloves - 3 Black peppercorns - 6 Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Onion (chopped) - 1/2 cup Curry leaves - 7-8 Beetroot (grated) - 1 cup Ginger garlic paste - 1 tsp Green chillies (slit) - 2 Coriander leaves - 1/4 cup Turmeric powder - 1/4 tsp Red chilli powder - 1/4 tsp Coriander powder - 1/2 tsp Salt - 1 tsp or as per taste Coriander leaves for garnish Method : 1. Rinse basmati rice in water very well and soak in enough water for 20 minutes 2. After 20 minutes drain the water from the rice and keep the rice aside 3. Heat oil in a pressure cooker 4. Add mustard seeds, cumin seeds, cinnamon, cloves, black peppercorns, green cardamoms 5. Add chopped onions and curry leaves 6. Stir and saute till the onions start to become light golden 7. Then add ginger garlic paste, slit green chillies and 1/4 cup green coriander 8. Saute for few seconds till the raw aroma of ginger garlic ...

Dudhi Muthiya with Atta Ingredients : Wheat flour / Atta - 1.5 cup Suji - 1/4 cup Besan - 1/4 cup Turmeric - 1/4 tsp Red Chilli powder - 1/2 tsp Coriander powder - 1 tsp Cumin powder - 1/4 tsp Garam masala - 1/2 tsp Ajwain (Carom seeds) - 1/4 tsp Saunf (Fennel) - 1/2 tsp Sugar - 1 tbsp Hing - 1/4 tsp Salt - 1/2 tsp Bottle gourd (Lauki / Dudhi) - 2 cup (grated) Ginger paste - 1/2 tsp Green Chiili (finely chopped) - 1 Green Coriander (finely chopped) - 4 tbsp Curd - 1 tbsp Oil - 3 tbsp Mustard seeds - 1 tsp Sesame seeds - 2 tsp Curry leaves - 7-8 Coconut (grated) - 2 tbsp Method : 1. In a large mixing bowl add atta, suji, besan 2. Now add red chilli powder, coriander powder, cumin powder, garam masala powder 3. Add ajwain, saunf, sugar, 1/8 tsp hing, salt and mix nicely 4. Now add lauki, ginger paste, green chilli, 2 tbsp green coriander, curd, 1 tbsp oil 5. Without adding any water knead a soft dough of the mixture by squeezing the lauki 6. Rest the dough for 15 minutes and make sure th...

Moong Dal Stir Fry Ingedients : Yellow Moong Dal - 1 cup Ghee - 1 tsp Cumin seeds - 1 tsp Hing (Asafoetida) - 1/4 tsp  Turmeric powder - 1/4 tsp Coriander powder -1 tsp Cumin powder - 1 tsp Red Chilli powder - 1/2 tsp Salt - 3/4 tsp or as per taste Coriander leaves - 1 tbsp Lemon juice - 1 tbsp Method : 1. Wash and soak the dal in warm water for 2 hours 2. Drain and keep aside 3. Heat ghee in a pan and add cumin seeds 4. When the seeds crackle add hing 5. Add turmeric powder, coriander powder, cumin powder, chilli powder and stir 6. Add soaked dal and mix it in spices 7. Add 1 cup of water, salt and mix 8. Cover and cook on low medium flame for 10-12 minutes or till the water is absorbed 9. When the dal is done, remove from fire 10. Add lemon juice and coriander leaves 11. Mix gently 12. Serve Mag Ni Dal / Moong Dal Stir Fry hot मग नी दाल / सूखी मूंग दाल     सामग्री : धुली मूंग दाल - १ कप  घी - १ टी स्पून  जीरा - १ टी स्पून  हींग - १/४ टी स्पून   ...

Beetroot Cutlet Ingredients : Beetroot - 500 gm Potato (boiled) - 500 gm Turmeric powder - 1/2 tsp Red chili powder - 1 tsp Fennel powder - 2 tsp Garam masala powder - 1 tsp Coriander powder - 2 tsp Chat masala powder - 1 tsp Amchur powder - 2 tsp Ginger (grated) - 2 tsp Green chilies (finely chopped) - 2 Black salt - 1 tsp Corn Starch - 4 tbsp Oil - 4 tbsp (for pan frying) Salt - 1 tsp Method : 1. In a pressure cooker boil beetroot in enough water for 7 whistles 2. Drain all the water and let the beetroots cool 3. Peel and grate the beetroots in a large bowl 4. Grate the boiled potatoes in the same bowl 5. Add turmeric powder, red chili powder, fennel powder, garam masala powder, coriander powder, chat masala, amchur powder, black salt, salt  6. Add green chilies, ginger, corn starch 7. Mix everything well with your hands 8. Grease your palm with a teaspoon of oil, make small lemon size ball, flatten it between your hand palm and make round shaped cutlets/tikki. 9. Similarly ...

Sprouted Chana Starter Ingredients : Sprouted Kala Chana - 1 cup Oil - 1 tsp Salt - 1/4 tsp Black salt - 1/4 tsp Chat masala - 1 tsp Turmeric powder - 1/8 tsp Red chilli powder - 1/4 tsp Onion (finely chopped) - 2 tbsp Tomato (deseeded and finely chopped) - 2 tbsp Green chillies (finely chopped) - 1 tsp Ginger (finely chopped) - 1/4 tsp Green coriander (finely chopped) - 1 tbsp Lemon Juice - 1/2 tbsp Method : 1. Heat oil in a pan 2. Lower the flame to low and add sprouted kala chana and spread it on the pan 3. Sprinkle salt, turmeric powder, red chilli powder and mix 4. Cover and cook for 2-3 minutes on low flame 5. Stir and again cover and cook for 2-3 minutes 6. Transfer it in a mixing bowl 7. Add onion, tomato, green chillies, ginger, green coriander, lemon juice 8. Now add black salt, chat masala 9. Mix nicely 10. Sprouted Chana Starter is ready 11. You can enjoy it as salad also स्प्राउटेड चना स्टार्टर  सामग्री : काला चना स्प्राउट्स - १ कप  तेल - १ टी स्पून  नमक...

Falahari Kuttu Cheela Ingredients : Kuttu ka atta or buckwheat flour - 3/4 cup Singhada Atta or water chestnut flour - 1/4 cup Lauki or Bottlegourd - (grated) - 1 cup Roasted Cumin powder - 1/2 tsp Green Chilly (finely chopped) - 1 Sendha Namak - 1 tsp Oil / Ghee for cooking Method : 1. Wash, peel and grate bottlegourd 2. In a mixing bowl add kuttu atta, singhada atta, grated lauki, green chilli 3. Now add sendha namak, roasted cumin powder  4. Add 1 cup water and mix nicely 5. Adjust water quantity as the consistency should be like normal dosa batter 6. Heat a griddle on medium flame and grease with some oil or ghee 7. Pour 2 tbsp batter on tava and spread.  This will not spread like normal dosa, just do as much as possible easily. It will be thicker than dosa. 8.  Apply ghee/oil on the top of cheela and sides as well. Let it cook for 30-40 seconds. 9. Flip it over to other side and cook. It should be golden brown after cooking. 10. Kuttu ka cheela or buckwheat chee...

Moong Sprouts Dosa Ingredients : Whole Moong Dal : 1.5 cups Green Chilli - 1 Ginger (grated) - 1 tsp Amchur powder - 1 tsp Turmeric powder - 1/4 tsp Rice flour - 2 tbsp Salt - 1/4 tsp Oil for cooking Dosa Method : 1. Soak moong dal in enough water for 10-12 hours 2. Remove moong dal from water and place them on a clean cotton wet cloth 3. Wrap it in this cloth, keep it in a bowl and cover it  4. Store it for 12-14 hours in a dark place 5. If the cloth has dried sprinkle some water on the cloth 6. Wrap it and store for 10-12 hours again  7. The beans should be sprouted to about 1.5" to 2" in length. If not then repeat steps 5 and 6. 8. Add moong sprouts, green chilli, ginger, amchur powder, turmeric powder, rice flour in a blender 9. Add 3/4 cup water and grind to a coarse batter 10. Transfer to a bowl. Add salt and mix 11. Grease a non-stick tawa with a few drops of oil and heat it on medium heat 12. Pour 1/3 cup batter into the centre of the tawa and using back of ladle, qui...