Prabha Ki Rasoi - Recipes in Hindi and English

Khamang Kakdi Ingredients: Cucumber (finely chopped) - 2 cups Peanuts (roasted) - 1/4 cup Freshly grated coconut - 1/4 cup Green chili (finely chopped) - 1 Lemon juice – 1 tsp Coriander leaves (chopped) - 1 tbsp Salt as required Sugar - 1/2 tsp or add as required Oil - 1 tbsp Mustard seeds - 1/2 tsp Curry leaves - 7-8 Method: 1. Rinse the cucumbers. Peel and then chop them finely. 2. Keep the chopped cucumber aside for 15 to 20 minutes in a bowl or plate. 3. Add the roasted peanuts in a mortar-pestle. Crush to a coarse powder. Or crush peanuts in a small mixer-grinder  4. After 15 to 20 minutes squeeze water from the cucumber by cupping between your palms or holding between your fists.  5. Then add the cucumber in a mixing bowl. 6. Add the coarsely crushed peanuts. 7. Add fresh grated coconut, chopped green chilies, chopped coriander leaves and 1 teaspoon lemon juice.  8. Mix very well. 9. Heat oil in a tadka pan or small pan. Keep heat to a low. ...

Zero Oil Makhana Namkeen Ingredients : Makhana (foxnuts) - 2 cups Peanuts - 1/2 cup Cashew - 1/2 cup Almonds - 1/2 cup Walnuts - 1/2 cup Rock Salt (Sendha Namak) - 1/2 tsp or as per taste Black pepper powder - 1/2 tsp Method : 1. Preheat Air fryer for 2 minutes at 200 C 2. Add makhana in the basket and air fry for 4 minutes at 200 C 3. Take out the basket and shake it to give the makhanas a stir 4. Again air fry it for 3 minutes and check if the makhana is crisp and breaks easily 5. Take out the makhanas in a large bowl  6. Add peanuts, cashews, almonds, walnuts in the basket 7. Air fry the dry fruits for 5 minutes at 180 C 8. Transfer the nuts in the bowl of makhanas 9. Add salt and black pepper 10. Mix nicely 11. Store in an airtight container 12. Enjoy this Zero Oil Makhana Namkeen on any fasting day Tips to Remember : If the makhana has not become crispy in 7 minutes, then air fry it for 2 minutes more You can add nuts as per your choice and availability If not making for Fasti...

Falahari Makhana Raita  Ingredients: Curd / Yogurt - 2 cups Fox Nut (Makhana) - 1 cup Red Chilli Powder / Black pepper powder- 1/2 tsp Roasted Cumin Powder - 1/2 tsp Green Chillies (finely chopped) - 2 Rock salt (Sendha Namak) - 1 tsp Desi ghee - 1 tsp Coriander leaves for garnish Method : 1. Heat ghee in a pan and add makhana in it 2. Roast the makhana on low flame 3. Stir at intervals while roasting 4. Roast till they become crunchy and crisp 5.  To check if they are correctly roasted, take one Makhana in hand and crush it. If it breaks nicely with a crunching sound, that means they are perfectly roasted. 6. Take them out in a plate and let them cool 7. Whisk curd in a bowl 8. Spice the curd with red chilli powder / black pepper powder, cumin powder, green chillies and rock salt 9. Stir very well 10. Refrigerate the curd till 10 minutes before to serve 11. Take out the curd from fridge and add roasted makhanas 12. Stir very well and refrig...

Falahari Paneer in Dhaniya Pudina Gravy Ingredients : Home made paneer (cottage cheese) - 300 gms Honey - 1 tsp Rock Salt (sendha namak)- 1 tsp or to taste Cream - 2 tbsp Ghee - 2 tbsp Green coriander (chopped fine) - 1 tbsp Black pepper powder - 1/2 tsp Lemon juice - 1 tsp Green coriander (chopped) - 1 cup Mint leaves - 1/2 cup Green chillies (chopped) - 2 Ginger (chopped) - 1 tsp Cashew - 6 to 8 Thick yogurt (dahi) - 1/2 cup  Method : 1. Dice the paneer in the desired size. 2. Toss the paneer with 1/4 tsp salt, pepper, lemon juice, 1 tbsp finely chopped coriander 3. Set aside to marinate for 30 minutes. 4. Soak cashews in hot water for 30 minutes 5. Grind 1 cup chopped coriander, mint leaves, green chillies, ginger, cashew, yogurt to a smooth paste. 6. Heat 1 tablespoon ghee in a pan 7. Add the paneer and shallow fry for 2 to 3 minutes until just turning pink.  8. Remove from the pan and set aside. 9. Add 1 tablespoon ghee to the same pan 10. Add the paste and sauté on low t...

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...

Instant Kalakand with Milkmaid Ingredients : Condensed Milk - 1/2 tin Paneer - 200 gm Saffron - 10-12 strands Cardamom powder - 1/2 tsp Method : 1.  Firstly take a heavy bottom non-stick pan and put it on medium flame. Pour the condensed milk in completely. 2.  Grate the paneer and add it to the pan. Instead of grating, you can crumble it too with your hands. 3.  Combine both the ingredients nicely and keep stirring. Make sure both are mixed nicely together. 4.  Within a few minutes, condensed milk starts melting and the mixture will start thickening. Keep stirring on medium flame. 5.  Add cardamom powder and saffron strands, mix well. 6. Cook till  mixture starts leaving the sides of the pan. 7.  Transfer this mixture to a greased plate and level it evenly 8.  Decorate it with chopped pista and let it cool completely before cutting 9.  Finally cut the kalakand into a square shape and serve Tips to Remember : If you want an extra sweet v...

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...

Falahari Makhana Cutlet Ingredients : Makhana (Lotus seeds) - 2 cups Potato (boiled) - 4 (medium size) Green chilli (finely chopped) - 2 Coriander leaves (finely chopped) - 2 tbsp Roasted Cumin powder - 1 tsp Rock Salt (sendha namak) - 1 tsp Black Pepper powder - 1 tsp Cashew nuts - 10 (chopped into big pieces) Raisins -10 (cut into half) Buckwheat flour (Kuttu Aata) - 2 tbsp Peanut Oil -1/2 cup Method : 1. Soak Makahana in 2 cup water for 2 hours. 2. Strain the soaked makhanas in a strainer 3. In a mixing bowl mash or grate the boiled potato. 4. Add soaked makhana, green chilli, green coriander, rock salt, cumin powder and black pepper powder 5. Mix it well with your hands while mashing the makhanas 6. Add buckwheat flour and mix it well. 7. Take lemon size portions from the mixture and make round balls of them 8. Take one round ball, flat it between your palm and make space in center 9. Place 1 piece cashew and 1 piece raisin in it.  10. Gather from all sid...

Falahari Aloo Lachha Namkeen Ingredients: Potato - 4 Peanuts - 1 cup Almonds - 2 tbsp Cashew nuts - 2 tbsp Rock salt (sendha Namak ) - 1/2 tsp Black Pepper powder - 1/2 tsp Method: 1. Peel the potatoes 2. Take cold water in large bowl 3. In that bowl grate potatoes from the thick side of the grater 4. Make grated strips of all the potatoes and leave them in cold water for 10 minutes 5. Wash the grated potatoes nicely in the water and then take them out in a sieve 6. Again wash the grated potatoes in water and take them out in a sieve 7. On a clean cloth spread the grated potatoes 8. With a clean towel dry the grated potatoes so that the moisture is reduced 9. To fry the potatoes heat Oil in a pan 10. When the oil is medium hot add little potato flakes and fry them 11. When the froth gets reduced in the oil, then stir the potato flakes 12. Fry the potato flakes  till they become crispy 13. Take out the fried potato flakes in a plate lined with kitchen paper so th...

Sun Dried Potato Chips (Falahari) Ingredients : Potato - 2 kg  Rock Salt (Sendha namak) - 1.5 tsp Method : 1. Wash the potatoes nicely 2. Peel the potatoes and keep them immersed in clean drinking water to avoid discoloration 3. Using the slicer slice the potatoes to medium thin slices in such a way that slices fall directly into clean water in a wide tray filled with water 4. After slicing the chips, boil enough water in a vessel with salt 5. When the water comes to rolling boil switch off the flame 6. Add all the sliced potato chips in this boiling water 7. Let all the chips in boiling water for 3-5 minutes 8. Afetr 5 minutes drain the potato chips using a strainer 9. Arrange all the chips on a cotton cloth placed on a clean floor or folding bed 10. Sun dry these potato chips till they are dry and moisture fry (About 2-3 days) 11. When they are completely dry store them in air tight container 12. Whenever you feel to snack on chips, heat oil in a pan and deep fry them 13. Drain o...

Falahari Arbi (Taro Root) With Gravy Ingredients: Arbi (Taro root) - 250 gram Peanut Oil / Desi Ghee - 1 tbsp Carom seeds (ajwain) - 1 tsp Red chili powder - 1/2 tsp Dry mango powder (amchoor powder) - 1/2 tsp or as per taste Rock Salt (Sendha namak) - 1 tsp or as per taste Method : 1. Wash the Arbi's to remove all the mud and rub them by hand to remove as  much hair as you can. 2. Oil your palms (so that it does not cause skin irritation by the juices secreted by the Arbi) and peel and slice the Arbi in rounds 3. Wash the arbi rounds in a colander with water 4. In the pressure cooker heat oil / ghee, carom seeds and fry them on medium heat until carom seeds are fried. 5. Add chopped Arbi pieces, salt and red chili powder and fry them for few seconds. 6. Add 2½ cups of water and mix nicely. 7. Close the lid of the pressure cooker, keep the heat to high. 8. When pressure cooker starts steaming, turn the heat down to medium and cook for another 3 minute...

Falahari Raw Banana Curry Ingredients : Raw bananas - 500 gm Desi Ghee - 2 tbsp Cumin seeds - 1 tsp Green chillies (slit) - 5 Rock Salt (Sendha Namak) - 1 tsp Coconut (grated) - 1 cup Groundnuts - 5 tbsp Black Pepper - ½ tsp Method : 1. Dry roast the groundnuts till they turn little brown 2. Take out the roasted groundnuts in a plate and let it cool 3. Now rub the groundnuts to remove the peels 4. Throw the peels and keep the groundnuts 5. Grind coconut, groundnuts and black pepper with some water to a fine paste 6. Wash and peel the raw bananas 7. Take water in a vessel and chop the bananas to small cubes 8. Heat ghee in a kadhai and add cumin seeds 9. Add green chillies and saute 10. Add raw banana cubes and saute. 11. Add 1 cup water and cook on a medium flame with the lid on for 4-5 minutes. 12. Now add the ground coconut paste to the cooked raw bananas and add 1 cup water. 13. Then add salt and cook on a low flame with the li...

Falahari Pumpkin (Kaddu) Raita Ingredients : Pumpkin (Kaddu) - 300 gm Curd (Yogurt) - 300 gm Rock Salt (Sendh Namak) - 1 tsp Roasted Cumin Powder - 1 tsp Green Chillies - 2 (Finely Chopped) Desi Ghee - 1 tsp Method: 1. Wash and peel Pumpkin 2. Grate the Pumpkin 3. Heat ghee in a pan 4. Add the grated pumpkin, 1/2 tsp rock salt and stir fry for a minute 5. Cover the pan and cook for 4-5 minutes on medium flame 6. Once the pumpkin is cooked remove from fire and let it cool 7.  Whisk Curd to make it smooth 8. Add 1/2 tsp Rock Salt, 1/2 tsp cumin powder, chopped green chilly and mix well 9. Stir in the cooked pumpkin in the curd  10 . Garnish with remaining cumin powder and refrigerate for at least 15 minutes 11.  Serve it chilled with Kuttu Poori or Singhara Poori or as side dish with any meal फलाहारी कद्दू  रायता सामग्री: कद्दू    - ३०० ग्राम दही - ३०० ग्राम सेंधा नमक - १ छोटा चम्मच भुना जीरा पाउडर - १ छोटा चम्मच...

Falahari Sabudana Peanut Namkeen Ingredients: Big Sabudana (Nylon Sabudana) - 1 cup Peanuts (Moongfali) _ 1cup Rock salt (Sendha Namak) - 1 tsp or as per taste Black pepper powder - 1/2 tsp Peanut Oil for frying Method: 1. Heat oil in a kadahi for frying sabudana 2. When the oil is nicely hot, add 1 tbsp sabudana in it 3. Stir sabudana and then let it pop like popcorns  4. When the sabudana is nicely puffed take it out with a strainer 5. Similarly fry the rest of the sabudana 6. Remove excess oil from kadahi and leave 1 tbsp oil in it. Add peanuts in the kadahi. 7. Stir fry the peanuts till they become golden brown 8. Take them out in a plate lined with paper napkin. Let the fried peanuts cool down 9. Add fried peanuts in the sabudana 10. Now add rock salt and black pepper 11. Mix everything nicely 12. Crispy and tasty Falahari Sabudana Peanut Mixture is ready. फलाहारी साबूदाना मूंगफली नमकीन  सामग्री: बड़ा साबूदाना (नायलॉन स...

Falahari Sweet Mango Raita | Aam Ka Raita  Ingredients: Curd / Yogurt -2 cups Sugar - 2  tbsp Ripe Mangoes (diced) - 1 cup Green Cardamom Powder - 1 tsp Saffron (Kesar) - 1/4 tsp Almonds (chopped) - 1 tbsp Method: 1. Add sugar and beat the curd till smooth 2. Add mangoes (reserve a few for garnish), cardamom powder and saffron and mix well 3. Chill the mango raita before serving 4. Garnish with chopped mangoes, chopped almonds 5. Serve it as a dessert on a fasting day or after a regular meal फलाहारी मीठा आम का रायता  सामग्री : दही : २ कप चीनी - २ बड़े चम्मच  पके आम (कटे हुए) - १ कप हरी इलाइची पाउडर  - १ छोटा चम्मच केसर - १/४ छोटा चम्मच बादाम (कटे हुए) - १ बड़ा चम्मच विधि: १. दही में चीनी डाल कर अच्छे से फेंट लें    २. दही में कटे हुए आम (थोड़े से सजाने के लिए बचा कर), इलाइची पाउडर और केसर डाल कर अच्छे  से मिलायें  ३. रायते को फ्रिज में रख कर ठंडा करें  ४. आम के टुकड़ों और बादाम के टुकड़ों से...