Prabha Ki Rasoi - Recipes in Hindi and English

Falahari Dhaniya Chutney  Ingredients : Green Coriander - 100 gm Lemon juice - 1 tbsp or Hung Curd - 2 tbsp Sendha namak - 3/4 tsp Roasted Cumin powder - 1/2 tsp Green Chillies - 2  Mint leaves - 20-25 Method : 1. Remove thick stems from coriander and wash it nicely 2. Chop the coriander, green chillies roughly 3. Add corainder leaves, green chilli, mint leaves in a grinder jar 4. Add sendha namak and roasted cumin powder 5. Add little water and make a fine paste 6. Add lemon juice or hung curd and grind again 7. Take it out in a bowl and enjoy it with any meal फलाहारी धनिया चटनी    सामग्री : हरा धनिया - १०० ग्राम  निम्बू का रस - १ टेबल स्पून /  गाढ़ा दही - २ टेबल स्पून  सेंधा नमक - ३/४ टी स्पून  भुना जीरा पाउडर - १/१ टी स्पून  हरी मिर्च - २  पुदीना पत्ती - २०-२५  विधि : १. धनिया की मोटी डंडी निकाल कर अच्छे से धो लें  २. धनिया और हरी मिर्च को मोटा मोटा काट लें  ३. धनिया पत्ती, हरी मिर्च, पुदीना पत्ती को एक ग्राइंडर जार...

Bottle Gourd Nuggets Ingredients : Dudhi / Lauki / Bottle gourd - 500 gm Carrots (grated) - 1 cup Besan (Gram flour) - 1.5 cup Sooji / Semolina - 2 tbsp Green Coriander (finely chopped) - 1/2 cup Curd / yogurt - 3 tbsp Ginger (grated) - 1 tbsp Green Chilli (finely chopped) - 2  Lemon juice - 1 tsp Oil - 4 tbsp Cumin seeds - 1 tsp Sesame seeds - 1 tbsp Curry leaves - 5-6 (optional) Salt - 1.5 tsp or as per taste Method : 1. In a bowl add besan, sooji, yogurt and 2 tbsp oil 2. Add salt, ginger, green chilli, lemon juice and mix 3. Peel and grate the bottle gourd just before making the dish 4. Add grated bottle gourd, carrots, coriander leaves in the besan mixture 5. Mix everything without adding water as water content in bottle gourd is enough to firm it 6. Keep a vessel with 1 litre water in it to boil  7. Make big dumplings (muthiya) of the dough and place it on a greased colander 8. Place the colander on the vessel with boiling water and cover it 9. Steam it for 10-12 minutes...

Corn Bhajiya Ingredients : Corn kernels - 4 cups Ginger (finely chopped) - 1 tbsp Green Chillies (finely chopped) - 1 tsp Green Coriander (finely chopped) - 2 tbsp Coriander powder - 1 tbsp Fennel seeds (Saunf) powder - 1/2 tbsp Red chilli powder - 1 tsp Salt - 1.5 tsp Kasoori methi - 1 tbsp Hing - a pinch Amchur powder - 1 tsp Suji - 3-4 tbsp Besan - 2 tbsp Oil for frying Method : 1. Boil corn kernels in 4 cup water with 1 tsp salt in a pan 2. Sieve the corn kernels and let them cool 3. Now grind the boiled corn coarsely 4. Transfer the coarse paste in a bowl 5. Add ginger, green chillies, green coriander 6. Add coriander powder and fennel seeds powder in corn mixture 7. Add red chilli powder, 1/2 tsp salt, hing, kasoori methi, amchur powder and mix it 8. Add suji and mix 9. Now add besan and 1/2 cup water and mix 10. Keep the mixture aside for 5 minutes  11. Make balls of the corn mixture 12. If you wish you can make them in the shape of rolls or tikki 13. Deep fry them till they...

Stuffed Torai | Bharwan Turai Ingredients: Torai (Ridge Gourd) - 500 gm (small and fresh) Oil - 3 tbsp Hing (Asafoetida) - 1/4 tsp Cumin Seeds - 1/4 tsp Saunf (Fennel) Powder - 2 tsp Coriander Powder - 2 tsp Red Chilli Powder - 1/2 tsp Turmeric Powder - 1/2 tsp Amchur Powder - 1/2 tsp Garam Masala Powder - 1/4 tsp Salt - 1 tsp Green Chilli (finely chopped) - 2 Ginger (grated) - 1 tbsp Method : 1. Wash Turai nicely 2. Peel all the turai and remove the stalks from both the sides 3. Cut these torai into about 3 inch big pieces  4. In each piece make a slit longitudinally in a way that it is joined from one end 5. Take saunf powder, coriander powder, red chilli powder, turmeric powder, amchur powder, garam masala powder, salt, ginger, green chillies, coriander leaves in a bowl 6. Add 1 tbsp oil in this masala and mix it very well 7. Open torai from cut end and fill the filling in it 8. Press it once with your hands 9. Fill all the torai in the similar way 10. Hea...

Nariyal Khoya Barfi Ingredients : Dessicated coconut - 2 cups Khoya / Mawa - 1.5 cups Sugar - 1 cup Milk - 1/2 cup Desi Ghee - 1 tsp Cardamom powder - 1/2 tsp Chopped nuts (pistachios and almonds) - 2 tbsp Method : 1. Add Ghee in a Kadahi and keep it on low flame 2. Add khoya and sugar  and cook for a while on low flame 3. Add milk and allow mawa and sugar to melt completely 4.  Add dessicated coconut and cardamom powder 5. Mix together and cook on a medium flame stirring often. 6. Cook till the mixture becomes thick and starts leaving the pan 7. Switch off the flame and pour the mixture on a greased tray or over a foil or butter paper 8. Spread it evenly 9. Sprinkle chopped nuts and press with a spatula 10. Cut them to squares while still warm 11. Allow to cool down completely before removing 12. Transfer delicious coconut khoya barfi to air tight jar. Keep it in refirigerator and enjoy for 2 weeks नारियल खोया बर्फी  सामग्री : नारियल बुरादा - २ कप  खोया / मावा - १.५...

Malai Paneer Korma Ingredients: Paneer Cubes - 2 cups Onion (roughly chopped) - 6 Garlic Cloves - 7 Ginger (roughly chopped) - 1/2 inch piece Green Chilli - 2 Black Cardamom - 1 Green Cardamom - 3 Shahi Jeera - 1/4 tsp Cashew nuts - 1/2 cup Black Peppercorns - 6 Curd - 1 cup Desi Ghee - 4 tbsp Salt - 1 tsp or as per taste Milk - 1 cup Nutmeg powder - a pinch Cardamom powder - a pinch Crushed black pepper - a pinch Method: 1. Heat a deep pan and add 2 cup water in the pan. 2. Add onion, garlic cloves, ginger, 2 chillies, black cardamom, green cardamom, shahi jeera, cashew, black peppercorns in the water 3. Cover the pan and let it cook for 30 minutes 4. After 30 minutes remove it from fire and sieve it to remove the excess water 5. Spread the boiled content in a plate and let it cool 6. Remove the black cardamom and green chillies from it 7. Grind the onions mixture with curd to make a smooth paste 8. Heat ghee in a pan 9. Add the onion paste in it and let it...

Arbi Ke Patte Ke Patode Ingredients : Arbi (Colocassia) leaves - 250 gms Besan - 2 cup Ginger (chopped) - 1 inch Green chillies (chopped) - 4 Amchur powder - 1 tsp Red chilli powder - 1/2 tsp Turmeric powder - 1/2 tsp Coriander powder - 1 tbsp Salt - 1 tsp Garam masala powder - 1/4 tsp Hing - 1/4 tsp Ajwain - 1/4 tsp Chat masala for sprinkling Method : 1. Wash all Arbi leaves thoroughly. Pat them dry using a kitchen towel 2. Cut the thick stems of leaves from the back of leaves using knife carefully so that the leaves don't break 3. Make a paste of ginger and green chillies by adding very little water 4. In a mixing bowl add besan, salt, ajwain, hing, amchur powder, red chilli powder, coriander powder, turmeric powder, garam masala powder 5. Mix nicely 6. Now add ginger chilli paste and mix 7.   Add a little water and make a thick paste. Do not add all water at once, add little by little and keep stirring to make a lump free batter.    8 .  Spread one leaf on a surfa...