Prabha Ki Rasoi - Recipes in Hindi and English

Beetroot Chutney | Beetroot Pachadi Ingredients: Beetroot (chopped) - 1.5 cup Coconut (grated) - 1 cup Dried Red Chilli - 4 Ginger (chopped) - 1" piece Urad Dal - 1.5 tbsp Chana Dal - 1 tbsp Cumin Seeds - 1/2 tsp Oil - 4 tsp Salt - 3/4 tsp Tamarind paste - 1 tsp Mustard Seeds - 1 tsp Few Curry Leaves Method: 1. Heat 3 tsp oil in a pan and roast 1 tbsp urad dal, chana dal, cumin seeds and 3 dried red chilli 2. Add ginger, beetroot and 1/2 tsp salt 3. Saute for 2 minutes 4. Now add 1/2 cup water, cover and cook on low flame for 10 minutes or till beetroot has become soft 5. Take it out in a bowl and let it cool 6. Blend beetroot mixture, coconut, tamarind pulp, 1/4 tsp salt and 1/2 cup water 7. Heat 1 tsp oil in a small pan 8. Add mustard seeds, 1/2 tbsp urad dal, 1 dried red chilli, curry leaves and allow to splutter 9. Pour the tempering over beetroot chutney and mix well 10. Enjoy beetroot chutney with idli, dosa or rice चुकंदर नारियल चटनी | चुकंदर पचड़ी स...

Taazi Mangori - Mungauchi Ingredients : Split Moong Dal (dehusked green gram) - 1 cup Cumin seeds- 1 tsp Turmeric powder - 1/2 tsp Red chilli powder - 1/2 tsp Coriander powder - 1 tsp Garam masala powder - 1/2 tsp Curd - 1/2 cup Desi ghee - 1 tbsp Hing (Asafoetida) - 1/2 tsp Salt - 1 tsp or as per taste Oil for frying 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.  Add 1/4 tsp hing and 1/2 tsp salt. 4. Beat this moong dal mixture to incorporate air in the batter.  Keep adding little water if needed & mix for 5-7 minutes. 5. To check that dal is nicely beaten, take water in a cup and drop a small ball of dal mixture in it. If the ball comes up immediately, the mixture is nicely beaten.  6.  In a wok, heat oil for frying till medium hot.   7.  When ready, drop batter in the wok to make pakoris.   Use a spoon which is narrow at the front for easy dropping of ...

Pista Kulfi With Milk Powder Ingredients : Milk - 2.5 cups (500 ml) Sugar - 1/2 cup Cornflour - 2 tbsp Milk powder - 2 tbsp Cream (Malai) - 1/2 cup Almonds (chopped) - 1  tbsp. Pistachios (chopped) - 1 tbsp Green Cardamom powder - 1/2 tsp 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,  1 tbsp almonds, 1 tbsp pistachios  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, add cream and mix well 9. Add cardamom powder and mix well  10.  Transfer to freezer proof container (flat box) and freeze for at least 3 hours. 11. Then beat it again and freeze for 3 hours. Repeat this process for 2 more times...

Namak Ajwain Paratha Ingredients: Whole wheat flour - 2 cups Oil - 2 tbsp Salt - 2 tsp Ajwain (Carom seeds) - 2 tsp Oil for roasting / frying Method : 1. Take whole wheat flour in a big bowl or plate and add salt, ajwain 2. Mix well using your fingers. 3. Add oil and mix well 4. Add water and knead a soft dough. 5. Apply little oil on the dough and cover it and keep aside for 30 minutes. 6. Heat a griddle or Tawa TRIANGLE PARATHA 7. Take lemon size portion from the dough. Dust and roll the dough ball to make a 4 inch circle. 8. Apply oil on the circle and sprinkle little dry flour and fold the sides to make a semi circle. 9. Apply oil again and then fold to make a triangle. 10. Dust and roll again to make a 5 inch triangle. 11. The paratha should not be too thin as the roti. It should be a little thick. 12. Brush the tawa with little oil. 13. Transfer the paratha on the hot griddle and let it cook for 2 minutes 14. Apply little oil on the paratha and flip it....

🧆 Malai Kofta Using Gulab Jamun Mix – A Savory Twist on a Classic! A rich and creamy North Indian curry with a clever twist – using Gulab Jamun mix for perfectly soft koftas! Ingredients (Kofta): Gulab Jamun Mix - 1 cup Potato Boiled and mashed - 1 cup Ginger grated - 1/2 tbsp Green chilly finely chopped- 1  Salt - 1/2 tsp Cashewnuts Chopped - 2 tbsp Oil - for frying Ingredients (Curry): Oil - 1 tbsp Butter - 2 tbsp Cinnamon - 1 stick Bay leaf - 1 Cloves - 4  Black cardamom - 1  Green Cardamom - 4  Caraway seeds (Shahi jeera) - 1 tsp Onion chopped - 1 cup Green chilly chopped- 2 Garlic chopped - 1 tbsp Ginger chopped - 1 tbsp Turmeric powder- 1/2 tsp Kashmiri Chilly powder - 1 tbsp Coriander powder - 1 tbsp Cumin powder - 1/2 tbsp Tomato chopped - 2 cups Salt - 1 tsp Cashew Nuts - 20 Kasoori Methi powder - 1/2 tsp Sugar - 1 tsp Cream - 1/4 cup Method 🧆 Step 1: Prepare the Kofta Balls In a mixing bowl, combine Gulab Jamun mix with boiled and mashed potatoes . ...

  Kharbuje Ke Beej Ka Paag  Ingredients : Kharbuje Ke Beej - 200 gm Sugar - 200 gm Method : 1. Take the muskmelon seeds in a big plate and check and remove any unwanted particles 2. Heat a kadahi and dry roast the musk melon seeds till they become fluffy 3. Take them out in a plate and let them cool 4. Take 1- cup water in the kadahi and let it boil 5. Add sugar and let it cook 6. 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.  )  7. Immediately add the roasted melon seeds and mix nicely 8. Now transfer these contents on a plate greased with ghee 9. Pat the mixture with a spatula or lower side of a bowl and make it smooth 10. Make marks of burfi with the help of ...

Wheat Naan- On Tawa   Ingredients : Wheat flour - 1.5 cup Curd - 1/2 cup Salt - 1 tsp Sugar - 1 tsp Baking powder - 1/2 tsp Baking Soda - 1/4 tsp Oil - 2 tbsp Kalonji (Onion seeds) - 1 tsp Green Coriander (finely chopped) - 1 tbsp Method : 1. Take wheat flour in a big plate or thali 2. Add curd, salt, sugar, baking powder, baking soda in it 3. Mix well 4. Knead a soft dough using water little by little 5. Put 1/2 tbsp oil on the dough and knead again 6. Again put 1/2 tbsp oil on the dough and knead to make it smooth 7. Apply 1 tbsp oil on the dough and cover it. Keep it aside for 15 minutes 8. Take a small portion of the dough and make it smooth by rolling between your palms 9. Dust the rolling board with dry flour and roll an oval shape chapati with the dough ball 10. Sprinkle little coriander leaves, kalonji, garlic on the chapati 11. Again roll with rolling pin so that these things stick to the chapati 12. Now carefully flip the chapati on the rolling board 13. Apply a generous ...