Prabha Ki Rasoi - Recipes in Hindi and English

Vrat Special Sweet Potato Cutlet 📝 Ingredients for Sweet Potato Fasting Recipe 🍠🌿 🍠 Sweet Potato (medium-sized) – 4 🫚 Ginger (grated) – 1 tsp 🌶️ Green Chilies (finely chopped) – 1/2 tsp 🌾 Water Chestnut Flour / Buckwheat Flour / Amaranth Flour – 2 tbsp 🍋 Amchur Powder – 1/2 tsp 🍋 Lemon Juice – 1 tsp 🌿 Cumin Powder – 1 tsp 🌶️ Red Chili Powder – 1/2 tsp 🌿 Fresh Coriander (finely chopped) – 2 tbsp 🧂 Rock Salt (Sendha Namak) – 1 tsp or to taste 🛢️ Oil – for frying Method: 🍠 Boil the Sweet Potatoes Wash the sweet potatoes thoroughly and place them in a pressure cooker . Add enough water to fully cover the sweet potatoes and 1/4 tsp salt . Pressure cook on medium heat for 3–4 whistles . Allow the pressure to release naturally , then remove the sweet potatoes and let them cool . 🥣 Mash and Prepare the Mixture Once cooled, peel the sweet potatoes. Use a potato masher to mash them well in a large mixing bowl. ...

Makhana Paneer Ball Ingredients: Makhana (fox nut) - 2 cups  Paneer / cottage cheese (grated) - 1 cup Potato (boiled and mashed) - 1 Green chillis (chopped fine) - 2 Green coriander (chopped fine) - 2 tbsp Lemon juice - 1 tsp Kuttu / Singhara atta - 1 tbsp Cashew (chopped) - 2 tbsp Black pepper powder - 1/2 tsp Rock salt / sendha namak - 1 tsp or to taste Yogurt - 1 tbsp (optional) Ghee/oil for frying  Method: 1. Heat a pan, add makhana and dry roast the makhana on low heat till really crisp. 2. Cool and grind to a coarse powder. 3. In a large bowl add makhana powder, paneer, potato, green chillies, green coriander, lemon juice, Kuttu / Singhara  flour, cashew, black pepper powder, rock salt, yogurt 4. Mix to form a soft dough. 5. Grease your hands. Shape this mixture into evenly sized balls. 6. Heat Appe / Paniyaram pan and brush the holes with ghee/oil  7. Place the balls in the moulds and cover it 8. Cook on medium heat for 2-3 minutes 9. Flip the balls and a...

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. ...

Falahari Singhare Ka Cheela Ingredients : Singhara atta (Water Caltrop flour) - 1 cup  Potato (boiled and mashed) - 1 cup  Green coriander (chopped fine) - 2 tbsp  Ginger green chilli paste - 1 tsp Red chilli powder - 1/2 tsp Sendha Namak (rock salt) - 1/2 tsp or to taste  Ghee (clarified butter) / groundnut oil for pan frying Method : 1. In a bowl mix singhara atta, mashed potato, green coriander, ginger chilli paste, red chilli powder, sendha namak. 2. Now make batter by adding water slowly. The consistency should be neither too thick nor too thin. 3. Heat a good nonstick tava (skillet) and pour 2 tbsp of the batter in the middle  4. Spread it by the back of the spoon in a circular movement just like dosa. 5. Drizzle a few drops of ghee and flip to the other side, add ghee. 6. Roast on both the sides to the desired crispness. 7. Serve with Kacche Aam Pudina Ki Chutney (Raw Mango Mint Sauce).  फलाहारी सिंघाड़े का चीला  सामग्री : सिंघाड़ा आटा - १ कप...

Makhana Paag Ingredients : Makhana - 1 cup Desi Ghee - 1/2 cup Sugar - 6 tbsp Method : 1. Cut each makhana into4 pieces 2. Heat ghee in a kadahi and roast makhana till they become crispy 3. Take them out in a plate and let them cool 4. Take 1/4 cup water and sugar in the kadahi and let it boil 5. Prepare sugar syrup of one thread consistency (To check- take a drop of syrup in a bowl and  touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently.   One-thread consistency is when a single thread is formed (and does not break) when your forefinger and your thumb are pulled apart gently.  )  6. Immediately add the roasted makhana and mix nicely 7. Now transfer these contents on a greased plate  8. Let it cool 9. Keep it in an air tight container  10. You can enjoy this delicious Makhana Paag for 10 - 15 days 11. This is a sweet that is specially prepared as prasad for Janmashtmi 

Grapes Sweet Chutney 📝 Ingredients: 🍇 Fresh Grapes – 1 cup 🍯 Jaggery (Gur) – 1/2 cup 🫚 Ginger (grated) – 1/2 tsp 🌱 Cumin Seeds (Jeera) – 1/4 tsp 🌼 Fennel Seeds (Saunf) – 1/4 tsp ⚫ Black Pepper (crushed) – 1/4 tsp 🌶️ Red Chilli Powder – 1/4 tsp 🥄 Roasted Cumin Powder – 1/2 tsp 🧂 Rock Salt (Sendha Namak) – 1/4 tsp 🥜 Nuts (like cashews or almonds, optional) – 1 tbsp 🛢️ Oil (preferably vrat-friendly like peanut oil or ghee) – 1 tsp 👩‍🍳 How to Make Vrat Special Angoor Chutney: 🍇 1. Prepare the Grapes Wash the grapes thoroughly. Cut them into halves and set aside. 🔥 2. Temper the Spices Heat 1 tsp oil in a kadahi or pan. Add cumin seeds and fennel seeds . Let them crackle and release aroma. 🫚 3. Add Ginger and Jaggery Add grated ginger , jaggery , and 1/3 cup water to the pan. Stir and let the jaggery melt completely. 🧑‍🍳 4. Cook the Grapes Add the halved grapes to the pan. Cook on a low flame for about 8–10...

Kacche Aam Pudina Ki Chutney Ingredients : Green coriander (chopped) - 1/2 cup  Mint leaves (chopped) - 1/2 cup  Raw mango (chopped) - 1 (medium) Green chillies (chopped) - 4 Ginger (chopped) - 1 tsp Sugar - 1 tsp Sendha namak (rock salt) - 3/4 tsp or to taste Method : 1. Add coriander leaves, mint leaves, chopped raw mango, ginger, green chillies in a grinder 2. Add sugar, sendha namak 3. Grind it once nicely 4. Add 2 tbsp water or as required and grind again till smooth 5. Delicious Falahari Kachhe Aam Pudina chutney is ready 6. Enjoy it with any snack or main course 7. You can keep it in fridge to last for one week. कच्चा आम पुदीना चटनी सामग्री : हरा धनिया (कटा हुआ) - १/२ कप पुदीना पत्ते (कटे हुए) - १/२ कप कच्चा आम (कटा हुआ) - १ (माध्यम आकार) हरी मिर्च(कटी हुई) - ४ अदरक (कटी हुई) - १ टी स्पून  चीनी - १ टी स्पून  सेंधा नमक - १/२ टी स्पून या स्वाद अनुसार  विधि :  १. एक ग्राइंडर में हरा धनिया, पुदीना पत्ते, कटा हुआ कच्चा आम, अदरक, हरी मिर्च डालें  २. च...

Falahari Samvat Ke Chawal Ingredients : Sama ke chawal (barnyard millet) - 1 cup Cumin seeds - 1/2 tsp Roasted peanuts crushed - 3 tbsp Potato (chopped) - 1/2 cup Green chillis (chopped) - 2 Ginger (chopped) - 1 tsp Green coriander (finely chopped) - 1 tbsp Lemon juice - 1 tbsp Chilli flakes - 1/2 tsp Sendha namak (rock salt) 1 tsp or to taste Ghee (clarified butter) - 1 tbsp Method : 1. Wash and soak the millet in water for 1 hour. 2. Drain the water and set aside. 3. Heat ghee in a pan 4. Add cumin seeds and let them crackle 5. Add green chillis, ginger and peanuts and saute for 1-2 minutes. 6. Add the potatoes and saute for 1-2 minutes. 7. Now add the millet, rock salt, chilli flakes and saute for 1-2 minutes. 8. Pour in 3 cups of water and stir well.  9. Once it starts to boil reduce the heat  10. Cover and let it cook for 4-5 minutes 11. Keep stirring in between for even cooking 12. When the water gets absorbed and millets are cooked switch off the heat. 13. Now add the ...