Prabha Ki Rasoi - Recipes in Hindi and English

Corn Pulav (Renal & Diabetic Diet) Ingredients : Basmati Rice (Boiled) – 2 Cup Corn kernels (Boiled) – 3/4 Cup Onions (finely chopped) – 1/2 cup   Tomato Puree – 1/2 cup  Green chilly (chopped) - 1  Ginger – Garlic Paste – 1 tsp  Cumin Seeds – ½ tsp  Coriander leaves – a few – for garnish (Optional)  Oil – 1  tbsp Salt – 1/2 tsp    Method: 1. Heat oil in a pan. 2.  Add Cumin Seeds, Onion, green chilli and fry for some time. 3. Add ginger- garlic paste and fry for some time. 4. Add boiled Corn, Tomato Puree and salt and cook well. 5. When the puree is nicely cooked, mix in rice to the corn masala 6. Garnish with Coriander Leaves. Serve Hot. कॉर्न पुलाव। भुट्टा पुलाव सामग्री : बासमती चावल (उबला हुआ) - १ कप भुट्टे के दाने (उबले हुए) - १/३ कप प्याज (बारीक कटा) - १ टेबल स्पून  टोमेटो प्यूरी – २ टेबल स्पून   हरी मिर्च (कटी हुई) – १  अदरक लहसुन पेस्ट - १/२ टी स्पून   जीरा - १/२ टी स्पून   धनिया प...

Instant Poha Dosa Ingredients : Poha - 1 cup Suji / Rava - 1/2 cup Fresh Curd - 1/4 cup Baking Soda - a pinch Salt - 1 tsp or as per taste Oil to cook Dosa Method : 1. In a bowl add Poha, Suji and mix 2. Add water enough to immerse both the ingredients 3. Soak for 10-15 minutes 4. Check by pressing poha in between your fingers, it should be mashable 5. Add the soaked ingredients to a blender  6. Grind to a smooth paste adding water as needed 7. Add curd, salt and blend again 8. Let the batter rest for 10 minutes 9. Adjust the consistency by adding water as needed. It should not be too thick 10. Mix a pinch of baking soda just before making the Dosa 11. Heat a flat tawa and once hot, set the flame to medium and brush little oil on it 12. Pour about 2 ladles of batter in the center of tawa. Spread it gently to form little thick dosa 13. Drizzle oil around the edges 14. Cover and cook on medium flame for 1-2 minutes until the Dosa is cooked and bottom is golden 15. Flip the Dosa and c...

Bread Kulfi with Jaggery Ingredients : Full fat milk - 1 litre Bread Slices - 3 Saffron - 1/4 tsp Jaggery powder - 1/2 cup Almonds (chopped) - 2 tbsp Pistachios (chopped) - 2 tbsp Cardamom powder - 1/4 tsp Method : 1. Trim and remove the hard sides of bread slices 2. Cut the bread into pieces and grind them to powder in a grinder 3. Heat milk in a pan and let it come to a boil 4. Lower the flame and cook for 5 minutes 5. Add saffron to it 6. Let it cook for about 7-8 minutes on medium flame stirring occassionally 7. Add breadcrumbs and stir well 8. Keep cooking on medium flame till milk thickens  9. Add almonds, pistachios, cardamom powder and mix well 10. Remove from heat and add jaggery powder 11. Mic nicely 12. Let it cool completely 13. Fill the mixture in kulfi moulds 14. Close the lids and freeze for 8 hours 15. Dip the kulfi mould in water for half a minute 16. Take out Kulfi from the mould 17. Creamy and tasty Kulfi is ready ब्रेड कुल्फी गुड़ वाली  सामग्री : फुल फैट दूध...

Khatti Achari with Garam Masala Ingredients : Raw mango - 2 kgs Salt - 5 tbsp Hing - 1 tsp Red chilli powder - 1 tbsp Sugar - 400 gm Black cardamom - 8 Cloves - 20 Cumin seeds - 3 tsp Black peppercorns - 1.5 tsp Cinnamon (2" piece) - 2 Method : 1. Wash and wipe the mangoes 2. Peel the mangoes and cut them into about 1 inch big pieces 3. Add Salt, Hing in mangoes and mix well. 4. Cover with a muslin cloth and keep in Sun for 2 days and  keep mixing it with a clean and dry spoon once a day. 5. Slightly dry roast cumin seeds, cloves, black pepper, cinnamon, pods of black cardamoms on low flame for 2-3 minutes to remove moisture from them 6. Grind these masalas coarsely 7. Add coarsely ground masala, red chilli powder in mangoes and mix 8. Add sugar and mix 9.  Cover with a muslin cloth and k eep this Pickle in Sun for 10 days and keep mixing it with a clean and dry spoon once a day. 10. Store the pickle in Glass Jar or Bottle. 11. Pickle is ready to be enjoyed with Dal - Chawal, ...

Veg Vermicelli Upma Ingredients : Whole wheat roasted Vermicelli - 2 cup Onion (finely chopped) - 1 cup Carrots (finely chopped) - 1/2 cup Peas (blanched) - 1/2 cup Tomato (finely chopped) - 1/2 cup Green capsicum (finely chopped) - 3/4 cup Oil - 1 tbsp Mustard seeds - 1 tsp Curry leaves - 2 sprigs Green chilli (finely chopped) - 2 Salt - 1/2 tsp Lemon juice - 1 tbsp Method : 1. Heat oil in a Kadahi 2. Add mustard seeds and let them crackle 3. Add curry leaves and stir for a while 4.  Add chopped onions, green chilli, carrot, peas and mix nicely 5. Add tomatoes and  salt and mix nicely 6. Cover and cook for 2 minutes 7. Remove cover, add capsicum and mix 8. Cover and cook till vegetables are soft. 9.  Add 4 cups of water and bring it to a boil. 10.  Once the water starts boiling, add the roasted vermicelli  11. Mix nicely 12.  Cover and cook till the water is absorbed. 13. Remove from fire, add lemon juice and mix 14.  Serve Veg Vermicilli Upma hot as ...

Hari Mirch Ke Tipore Ingredients : Green Chillies - 200 gm Mustard Oil - 2 tbsp Cumin seeds - 1/2 tsp Hing - 1/4 tsp Turmeric powder - 1/2 tsp Saunf (fennel) powder - 2 tsp Coriander powder - 2 tsp Salt - 1/2 tsp or as per taste Amchur powder - 1 tsp Method : 1. Wash, remove stalk and cut green chillies into 1/2 inch pieces 2. Heat oil in a pan 3. Add cumin seeds and let them crackle 4. Add hing, turmeric powder and chopped green chillies 5. Stir and cook for a minute 6. Now add saunf powder, coriander powder, amchur powder, salt 7. Mix nicely so that chillies get nicely coated with all the spices  8. Cover and cook for 2 minutes on low flame 9. After 2 minutes remove the cover and fry the chillies on high flame 10. Fry till the chillies become dry and all the water is absorbed 11. Hari Mirch Ke Tipore is ready to be served 12. You can store Hari Mirch Ke Tipore in fridge for a week and enjoy it हरी मिर्च के टिपोरे  सामग्री : हरी मिर्च - २०० ग्राम सरसों का तेल - २ टेबल स्पून...

Mango Kulfi  Ingredients: Full fat milk - 1 litre Fresh Mango pulp - 1/2 cup Fresh mango chunks - 1/2 cup Kesar strands - 1/4 tsp Cornflour - 1 tbsp Sugar - 5 tbsp Cardamom powder - 1/4 tsp Method : 1. Combine the saffron strands and 1 tbsp warm milk in a bowl, mix well and keep aside 2. Combine the cornflour and 2 tbsp of water in another bowl, mix well and keep aside 3. Heat milk in a deep pan or kadahi 4. Boil it on medium flame for 6 minutes by stirring occassionally 5. Add the cornflour water mixture, sugar and mix well 6. Cook on low flame for 20-25 minutes , while stirring occassionally and scraping the sides 7. Switch off the flame and allow the mixture to cool completely 8. Once cooled, add mango pulp, saffron milk, cardamom powder and mix well using a whisk 9.  Add the mango chunks and mix gently 10.Pour the mixture into kulfi moulds and freeze for 10 hours 11. To unmould the kulfi,  allow the moulds to remain outside the freezer for 2-3 minutes  12. Take o...