Prabha Ki Rasoi - Recipes in Hindi and English

Instant Green Chilli Pickle Ingredients : Green Chillies - 100 gm Cumin seeds - 1 tsp Fenugreek seeds - 1.5 tsp Fennel powder - 3 tsp Mustard seeds - 3 tsp Mustard oil - 4 tbsp Vinegar - 4 tsp Hing - 1/4 tsp Salt - 1.5 tsp Turmeric powder - 1 tsp Method : 1. Wash and pat dry the green chillies nicely 2. Remove the stalk of all the chillies 3. Chop the chillies in small chunks or bite size pieces using a scissor  4. Dry roast cumin seeds, fenugreek seeds, mustard seeds on medium flame. Roast only to remove the moisture for about 1/2 a minute  5. Let them cool little and then grind them coarsely 6. Take the chopped green chillies in a mixing bowl 7. Add mustard oil, vinegar, ground spices, fennel powder, salt, turmeric powder, hing to it 8. Mix it very nicely 9. Pickle is now ready and can be consumed immediately 10. When served after 2-3 days, it tastes super delicious 11. Store it in any container and relish eating for up to 2-3 months. Tips to Remember : Cut chillies with sci...

Soya Vegetable Upma Ingredients : Soya granules - 1/2 cup Sooji / Rava - 1/2 cup Carrots (chopped) - 1 cup Green peas - 1/2 cup Onion (chopped) - 1 (medium size) Tomato (chopped) - 1 (medium size) Green chillies (chopped) - 2 Ginger (grated) - 1 tbsp Coriander leaves (chopped) - 1 tbsp Coconut (grated) - 1 tbsp Chana dal - 1/2 tsp Urad dal - 1/2 tsp Lemon Juice - 2 tsp Mustard seeds - 1/2 tsp Curry leaves - 3-4 sprigs Hing (Asafoetida) - 1/4 tsp Salt - 1 tsp or as per taste Ghee - 3 tbsp Method : 🧂 Step 1: Soak the Soya Granules Soak soya granules in lukewarm salted water 🫗 for about 10–15 minutes . 🤲 Step 2: Strain and Squeeze Strain the soaked soya granules and squeeze out all excess water . 🌾 Step 3: Roast the Sooji In a separate pan, roast sooji (semolina) with 1 tbsp ghee 🧈 on medium flame until it turns golden brown . Set aside. 🍳 Step 4: Prepare the Tadka (Tempering) Heat 2 tbsp ghee in a pan. Add: Chana dal 🟡 Urad dal ⚪ Hing (asafoetida) Mustard ...

Pickled Vinegar Onions Ingredients: Small onions (peeled) - 250 gms Green Chillies - 4 (stalk removed) Vinegar - 1.5 cup Sugar - 1 tbsp Cinnamon - 1" stick Big Cardamom - 1 Small Cardamom - 5 Cloves - 5 Beetroot (diced) - 1 (medium size) Salt - 1 tbsp Method: 1. Boil 1/2 cup water 2. Remove it from fire and add beetroot, sugar, cinnamon, big cardamom, small cardamom, cloves and mix well 3. Cover it for 5 minutes 4. Add onions and green chillies in a glass jar 5. Add vinegar in it 6. Now add beetroot spiced water and salt 7. Give it a mix and close the lid 8. Leave it for 24 hours 9.  Enjoy Sirka Pyaaz with any meal. Tips to Remember Use small red onions and avoid white or green onions as it may not yield the same result as red ones.   If small onions or shallots are not available, you can cut medium sized onions to four parts and use them  You can store Vinegar Pickled Onions for a week and if you want to store longer you can keep it in refrigerator ...

Lotus Stem Kofta Ingredients (Koftas): Kamal Kakdi (Lotus Stem) - 250 gm Besan (Gram Flour) - 1 cup Green Chilli (chopped) - 1 Cumin Seeds - 1/2 tsp Red Chilli Powder - 1/4 tsp Garam Masala Powder - 1/4 tsp Coriander Powder - 1/4 tsp Salt - 1/2 tsp Hing (Asafoetida) - 1/4 tsp Oil for deep frying Ingredients (Gravy): Tomato  - 3 Onion - 1 Oil - 4 tbsp Turmeric Powder - 1/2 tsp Red Chilli Powder - 1/2 tsp Hing (Asafoetida) - 1/4 tsp Salt - 1/2 tsp Garam Masala Powder - 1/4 tsp Green Coriander (chopped) Milk / Cream - 2 tbsp Method (Koftas) : 1. Wash, chop both ends and using a peeler gently remove outer skin of the lotus stem 2. Slice them thinly with a slicer 3. Soak these slices for 15 minutes in a bowl using hot water enough to soak the lotus stem 4. Rinse the slices in a colander in running water 5. Cook these slices with 1.5 cup of water in a cooker for 4-5 whistles on medium flame 6. When the pressure settles on its own remove the slices in a colan...

Rice Kheer with Condensed Milk  Ingredients : Full cream milk - 1 litre Basmati rice - 1/3 cup Condensed milk - 1/2 tin (200 gm) Cardamom powder - 1/2 tsp Saffron strands - 12-14 Raisins - 1 tbsp Cashew nuts (chopped) - 10-12 Almonds - 10-12 Pistachios (chopped) - 8-10 Method : 1. Wash and soak rice in water for 15 minutes 2. Soak saffron in 2 tbsp warm milk for 15 minutes 3. Soak almonds in hot water for 20 minutes 4. Pour milk in a heavy bottom pan. Drain the rice and add it to the milk 5. Bring the milk and rice mixture to a boil on high heat 6. Reduce the heat to low and let simmer for 45 minutes, stirring frequently  7. Cook till the milk thickens and the rice gets cooked and homogenizes slightly in the milk 8. Peel and chop the almonds 9. Rub the soaked kesar with your finger to release colour and flavour 10. Add the kesar milk to the kheer and mix 11. Add the condensed milk and cardamom powder and mix 12. Cook for 5-8 minutes 13. Add the raisins, chopped cashew, almonds...

Mini Dry Potato Samosa  Ingredients : Maida - 2 cup Dried Aloo Chips - 100 gm Roasted Cumin powder - 1 tsp Dry Ginger powder - 1/2 tsp Salt - 1.5 tsp Coriander powder - 1 tsp Red  Chilli powder - 1 tsp Amchur powder - 1/2 tsp Garam masala powder - 1/4 tsp Refined Oil - 3 tbsp Oil for frying chips and samosa Method: 1. Add 3/4 tsp Salt to Refined Flour and mix well 2. Add Oil and mix and rub nicely in the Refined Flour 3. Make a tight dough by adding little lukewarm water at a time 4. Wrap the dough in a clean dry cloth for 15 minutes 5. Heat Oil in a Kadahi 6. Fry the potato chips when the oil is nicely hot 7. Break the chips into small pieces 8. Grind these chips pieces in mixer. 9. Put grounded chips in a bowl 10. Add cumin powder, ginger powder, 3/4 tsp salt, coriander powder, red chilli powder, amchur powder, garam masala powder in grounded chips and mix well 11.  In 1/4 cup water add 1/2 tsp Refined Flour to form a liquid mix 12. Make small port...

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...