Prabha Ki Rasoi - Recipes in Hindi and English

North Indian Spicy Raw Mango Pickle Ingredients: Raw Mango - 2 kg Salt - 1 cup (200 gm) Hing (Asafoetida) - 1/2 tsp Turmeric Powder - 2 tsp Saunf (Fennel) Seeds - 50 gm Fenugreek Seeds - 1 tsp Mustard Seeds - 3 tsp Red Chilli Powder - 5 tsp Black Gram (Kala Chana) - 50 gm Whole Red Chilly - 25 gm Mustard Oil - 1/2 litre Method: 1. Wash the mangoes and dry them completely making sure there is no moisture or dust 2. Cut the mangoes in half, deseed and further cut them into one inch cubes. 3. Grind Fennel seeds, fenugreek seeds, mustard seeds to a coarse powder 4. In a bowl add ground masala, salt, red chilli powder, turmeric powder, black gram, whole red chilly, hing 5. Mix all the masalas nicely 6. Add 3 tbsp Oil in this masala and mix it very nicely 7. Add little mango pieces in the masala and wrap them in masala and put them in Ceramic or Glass Jar or Bottle   8. Repeat this process with all the mango pieces 9. Fill the Aam Ka Achar mixture tig...

Bel Milk Shake Ingredients : Bel - 1 (about 500 gm) Milk - 2 glass (chilled) Sugar - 2 tbsp (optional) Green cardamom powder - 1/2 tsp Almonds (chopped) - 1 tbsp Pistachios (chopped) - 1 tbsp Method : 1. Slightly hammer Bel fruit along one of the circumference by rotating it slowly. Cut it into two parts 2. Using a spoon extract the pulp from it. 3. Soak the pulp in 1 glass of water for about 2 hours. 4. Mesh the pulp in water properly with hand. Don’t use mixer, as it will crush the seeds making the juice bitter. 5. Sieve the pulp to remove fibers and seeds. 6.  Take a mixer jar and add bel pulp, sugar (optional), green cardamom powder, milk and some ice cubes 7. Blend the milk shake in mixer 8. Pour the milk shake in glasses  9. Garnish with chopped almonds and pistachios and serve it chilled बेल मिल्क  शेक  सामग्री : बेल - १ (करीब ५०० ग्राम) दूध - २ गिलास (ठंडा) चीनी - २ टेबल स्पून (ऐच्छिक) हरी इलाइची पाउडर - १/२ टी स्पून...

Moong Dal Kadhi Ingredients : Moong Dal Dhuli (Yellow Split Gram)- 1.5 cup Curd - 2.5 cup Hing (Asafoetida) - 1/2 tsp Cumin Seeds - 1/2 tsp Methi Dana (Fenugreek seeds) - 1/2 tsp Mustard seeds (Rai) - 1/2 tsp Turmeric powder - 1/2 tsp Green chillies (chopped) - 2-3 Red Chilli powder - 1/4 tsp Salt - 2 tsp Green Coriander (finely chopped) - 1 tbsp (optional) Desi Ghee - 3 tbsp Oil for frying pakodis Method : 1.  Wash and soak moong dal for 4-5 hours 2.  Strain it & grind it fine in a grinder using as little water as possible. 3. Divide the dal into 2 parts and a dd 1/4 tsp hing and 1 tsp salt to 1 part. 4. Beat this moong dal mixture to incorporate air in the batter.  5.  In a kadahi  heat oil for frying.   6.  When oil is hot, using a spoon ( which is narrow at the front)  drop batter in the kadahi to make pakoris.     7. Leave the batter on the sides of the kadahi, just along t...

Litchi Lemonade Ingredients: Litchi - 250 gm Cold Water - 3 cup Lemon -2 (medium size) Sugar - 1 tbsp ( or as per taste) Method: 1. Remove the skin of the litchis 2. Remove the fleshy pulp with your hands and discard the seeds 3. In a blender make a smooth puree of the litchis (few small bits of pieces are fine) 4. In a jar mix litchi puree, water, lemon juice, sugar 5. Stir till the sugar dissolves 6. Pour the litchi lemonade in glasses topped with ice cubes 7. You can refrigerate the litchi lemonade to serve it later 8. Garnish with mint sprig or lemon slices before serving (Optional) लीची लेमोनेड | लीची शरबत सामग्री : लीची - २५० ग्राम ठंडा पानी - ३ कप निम्बू - २ (मध्यम आकार के) चीनी - १ टेबल स्पून (या स्वाद अनुसार) विधि : १. लीचिओं को छील लीजिये २. छिली हुई लीचियों से गुठलियां अलग कर के गूदा निकाल लीजिये ३. मिक्सी में लीची का पेस्ट बना लें (अगर कुछ छोटे टुकड़े रह जाएँ तो कोई बात नहीं) ४. एक जार या जग में लीची का पेस्ट, पानी, निम्बू रस, चीनी डालें...

Watermelon Lemonade Ingredients : Watermelon (small cubes) - 4 cups  Sugar - 4 tbsp or as per taste Black Salt -  1/2 tsp Fresh lemon juice - 1/2 cup Method : 1. If the watermelon has big seeds then remove them using a tooth pick. The small white seeds can be ignored.  2. Place the watermelon into a blender and puree until smooth 3. Strain the puree through a sieve 4. Mix sugar with 1/2 cup warm water until sugar dissolves 5. Add black salt and mix till it dissolves 6. Transfer the sugar syrup in a big bowl  7. Stir in 3 cups of cold water and lemon juice 8.. Add the sieved watermelon puree and mix well 9. Serve it chilled with ice cubes and garnish with watermelon piece 10. The lemonade can last 4 to 5 days in the fridge तरबूज़ का शरबत | तरबूज़ लेमोनेड  सामग्री : तरबूज (छूटे टुकड़े) - ४ कप चीनी - ४ टेबल स्पून या स्वाद अनुसार  कला नमक - १/२ टी स्पून  ताज़ा निम्बू रस - १/२ कप विधि : १. अगर तरबूज़ में बड़े बीज हैं तो उन्...

Chocolate Ice Cream with Milk Powder Ingredients : Milk - 2 cups Drinking Chocolate - 4 tbsp Sugar - 3/4 cup Cornflour - 2 tbsp Milk powder - 2 tbsp Method : 1.  In a small mixing bowl take milk powder, then add cornflour and mix well with a spoon. 2. Add 1/4 cup milk and whisk it well so that there are no lumps. 3. Keep it aside 4. In a sauce pan, bring remaining milk to boil 5. Now add sugar and mix well until sugar completely dissolves 6. Now add milk powder mixture and keep cooking until it becomes slightly thick and coats the laddle 7. Switch off the flame and set aside to cool. 8. Once completely cool, blend it with drinking chocolate in a blender 9. Transfer to a freezer proof box and freeze for at least 4 hours. 10. Then beat it and freeze it. Repeat this process for 2 more times. 11. Finally transfer to the box and freeze it for 8 hours. 12. Scoop and serve immediately. चॉकलेट  आइसक्रीम (मिल्क पाउडर वाली) सामग्री : दूध - २ कप  ड्र...

Chhole Pulao Ingredients : White Chickpeas - 3/4 cup Basmati rice - 1 cup Onion (sliced) - 1 (large) Tomato (chopped) - 1 (medium) Ginger (chopped) - 1 tbsp Green chilli (chopped) - 2 Mint leaves (chopped) - 1 tsp Coriander leaves (chopped) - 3 tbsp Red Chilli powder - 1/4 tsp Garam masala powder - 1/4 tsp Turmeric powder - 1/4 tsp Lemon juice - 1 tsp Curd - 1 tbsp Ghee / Oil - 2 tbsp Salt - 1.5 tsp or as per taste Coriander leaves (finely chopped) - 1 tbsp (for garnishing) Caraway seeds (Shahi jeera) - 1/2 tsp Black Cardamom -1 Green Cardamom - 2 Mace - 2 single thin strands Bay leaf - 1 Cloves - 3 Cinnamon Stick - 1 inch Method : 1. Rinse and soak white chickpeas (chhole) overnight or for 8 hours. 2. Drain them and transfer them in a pressure cooker. Add 3 cups water and 1/2 tsp salt 3. Pressure cook them on high flame till 1 whistle and then cook on low flame for 20 minutes 4. When the pressure settles down on its own, drain the cooked chickpeas ...