Prabha Ki Rasoi - Recipes in Hindi and English

Bajra Vadi  Ingredients : Bajra flour - 1 cup Sesame seeds - 1 tsp Fennel seeds crushed - 1 tsp Ajwain - 1/2 tsp Garlic paste - 1 tsp Green chilli paste - 1 tsp Ginger paste - 1/2 tsp Sooji - 2 tbsp Turmeric powder - 1/4 tsp Hing (asafoetida) - 1/2 tsp Oil - 1 tbsp Red chilli powder - 1 tsp Curd - 2 tbsp Salt - 1/2 tsp or as per taste  Oil for deep frying Method : 1. In a deep bowl take bajra flour 2. Add sesame seeds, crushed fennel seeds, ajwain and mix 3. Add garlic paste, ginger paste, green chillies paste 4. Add sooji, turmeric powder, hing, 1 tbsp oil, red chilli powder 5. Add fresh curd, salt 6. Combine all the ingredients 7. Gradually add water to form a semi stiff dough 8. Take a portion of the dough and flatten it between your palms 9. Divide the dough into equal portions of vadas 10. Gently press each vada in the center to form a little depression 11. Heat oil in a kadahi for frying bajra vadas 12. Drop a drop of dough mixture in oil and if it comes up easily after ...

Sama Chawal Kheer Ingredients : Full cream milk - 1 liter Desi ghee - 1 tsp Samo/moriya/barnyard millet - 1/3 cup Jaggery powder / sugar - 1/2 cup (a little less if you like less sweet) Cardamom powder - 1/4 tsp Almonds (chopped) - 6 Pistachios (pista) – 6 (optional) A few strands of saffron (Kesar) Method : 1. Wash the sama rice and keep it aside in a strainer.  2. Keep the milk to boil in a saucepan. 3. When it is little hot, take out 2 tbsp milk in a bowl and add saffron strands in it 4. Once it starts to boil, then lower the heat and let it continue to boil. 5. Heat the ghee in a pan 6. Add the sama rice and stir for 3 minutes.  7. Switch off the heat. 8. Add sama rice to the boiling milk gradually 9. Continue to boil on low heat till the sama rice is cooked and milk is 1/3 reduced. 10. Switch off the heat 11. Add jaggery powder and mix nicely 12. Add cardamom powder, chopped almonds and chopped pistachios. 13. Pour the saffron milk over the kheer. 14. Serve hot or cold as...

Moong Dal Stir Fry Ingedients : Yellow Moong Dal - 1 cup Ghee - 1 tsp Cumin seeds - 1 tsp Hing (Asafoetida) - 1/4 tsp  Turmeric powder - 1/4 tsp Coriander powder -1 tsp Cumin powder - 1 tsp Red Chilli powder - 1/2 tsp Salt - 3/4 tsp or as per taste Coriander leaves - 1 tbsp Lemon juice - 1 tbsp Method : 1. Wash and soak the dal in warm water for 2 hours 2. Drain and keep aside 3. Heat ghee in a pan and add cumin seeds 4. When the seeds crackle add hing 5. Add turmeric powder, coriander powder, cumin powder, chilli powder and stir 6. Add soaked dal and mix it in spices 7. Add 1 cup of water, salt and mix 8. Cover and cook on low medium flame for 10-12 minutes or till the water is absorbed 9. When the dal is done, remove from fire 10. Add lemon juice and coriander leaves 11. Mix gently 12. Serve Mag Ni Dal / Moong Dal Stir Fry hot मग नी दाल / सूखी मूंग दाल     सामग्री : धुली मूंग दाल - १ कप  घी - १ टी स्पून  जीरा - १ टी स्पून  हींग - १/४ टी स्पून   ...

Falahari Paneer Pakora Ingredients : Home made Paneer - 300 gm Sama rice - 1/2 cup Singhara Flour - 1/2 cup Green chillies (finely chopped) - 2 Green coriander (finely chopped) - 1 tbsp Rock Salt (sendha namak) - 2 tsp Black pepper powder - 2 tsp Oil for frying Method : 1. Grind 1/2 cup sama rice to fine powder 2. In a bowl mix sama rice flour and singhara flour 3. Add green chillies, green coriander, 1 tsp rock salt, 1/2 tsp black pepper powder 4. Add little water and make a bit thin batter 5. Cut paneer into pieces 6. In a small bowl mix 1 tsp rock salt and 1 tsp black pepper powder 7. Make a slit between the paneer pieces and fill it with 1-2 pinch of salt pepper mixture 8. Heat oil in a pan to fry the pakoras 9. Dip paneer pieces in the flour batter and drop them in oil 10. Fry them till they turn golden brown from all sides 11. Take them out in a plate lined with paper towel 12. Serve them with falahari green chutney फलाहारी पनीर पकौड़ा   सामग्री : घर का बना पनीर - ३०० ग्राम...

🌾  Traditional Atta Gud Halwa Recipe (Wheat Flour Jaggery Halwa) A wholesome, sugar-free Indian dessert made with atta, jaggery, and dry fruits. Ingredients: Atta (whole wheat flour) - 1/2 cup Gud powder (jaggery) - 1/2 cup Sooji (semolina) - 1/4 cup Milk - 1 cup Desi Ghee - 2 tbsp Almonds (chopped) - 3 Cloves - 3 Saffron - a pinch Method: 🥛 1. Prepare the Milk Mixture In a pan, combine 1 cup of milk and 1 cup of water . Add a few strands of saffron to infuse flavor and color. Bring the mixture to a boil, then turn off the heat and set it aside. 🍯 2. Begin the Halwa Base Heat ghee in a kadhai (deep pan) on medium flame. Add a few cloves and let them puff and release their aroma. 🌾 3. Roast the Flours Add wheat flour (atta) and a small amount of semolina (sooji) to the pan. Stir continuously and roast the mixture until it turns light golden brown and smells nutty. 🍬 4. Add Jaggery for Sweetness Add jaggery powder to the roasted flou...

Besani Karela Ingredients : Karela (Bittergourd) - 500 gram Besan (gram flour) - 4 tbsp Onions (sliced) - 2 cups Mustard seeds - 1 tsp Whole dry red chillies - 3 Garam masala powder - 1 tsp Turmeric powder - 1.5 tsp Red chilli powder - 1 tsp Coriander powder - 1 tsp Oil - 6 tbsp Green chillies - 2 Amchur powder - 2 tsp Salt - 1 tsp Method : 1. Wash karelas and peels them 2. Cut the peeled karelas in long pieces 3. In a bowl add water, 1/2 tsp salt, 1/2 tsp turmeric powder 4. Add karela pieces in this water and keep aside for 15 minutes 5. In a pan heat 4 tbsp oil 6. Remove karela pieces from water and add in the pan 7. Shallow fry the karela till it turns light brown 8. Take them out in a plate and keep aside 9. Add mustard seeds in the remaining oil in the pan and let them splutter 10. Add besan and roast till it turns golden brown 11. Take out roasted besan in a plate 12. Heat 2 tbsp oil in the pan 13. Add whole red chillies, onion slices and fry till onions turn translucent 14. Now ...

Beetroot Cutlet Ingredients : Beetroot - 500 gm Potato (boiled) - 500 gm Turmeric powder - 1/2 tsp Red chili powder - 1 tsp Fennel powder - 2 tsp Garam masala powder - 1 tsp Coriander powder - 2 tsp Chat masala powder - 1 tsp Amchur powder - 2 tsp Ginger (grated) - 2 tsp Green chilies (finely chopped) - 2 Black salt - 1 tsp Corn Starch - 4 tbsp Oil - 4 tbsp (for pan frying) Salt - 1 tsp Method : 1. In a pressure cooker boil beetroot in enough water for 7 whistles 2. Drain all the water and let the beetroots cool 3. Peel and grate the beetroots in a large bowl 4. Grate the boiled potatoes in the same bowl 5. Add turmeric powder, red chili powder, fennel powder, garam masala powder, coriander powder, chat masala, amchur powder, black salt, salt  6. Add green chilies, ginger, corn starch 7. Mix everything well with your hands 8. Grease your palm with a teaspoon of oil, make small lemon size ball, flatten it between your hand palm and make round shaped cutlets/tikki. 9. Similarly ...