Prabha Ki Rasoi - Recipes in Hindi and English

Makhana Paag Ingredients : Makhana - 1 cup Desi Ghee - 1/2 cup Sugar - 6 tbsp Method : 1. Cut each makhana into4 pieces 2. Heat ghee in a kadahi and roast makhana till they become crispy 3. Take them out in a plate and let them cool 4. Take 1/4 cup water and sugar in the kadahi and let it boil 5. 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.  )  6. Immediately add the roasted makhana and mix nicely 7. Now transfer these contents on a greased plate  8. Let it cool 9. Keep it in an air tight container  10. You can enjoy this delicious Makhana Paag for 10 - 15 days 11. This is a sweet that is specially prepared as prasad for Janmashtmi 

Paneer Pulao Ingredients : Long grained Basmati rice - 1 cup Vegetable Oil - 2 tbsp Paneer (cut into cubes) - 200 gm Ghee - 2 tbsp Cumin seeds - 1 tsp Bay leaves - 2 Black peppercorns - 5 Cinnamon stick - 1 inch Green cardamom - 3 Black cardamom - 1 Green chillies - 2 Ginger garlic paste - 2 tsp Onion (cut in long slices) - 1 cup Carrot (grated) - 1/2 cup Green peas - 1/2 cup Salt - 1 tsp or as per taste Garam masala powder - 1/2 tsp Green coriander (finely chopped) - 1 tbsp Mint leaves (finely chopped) - 1 tbsp Method : 1. Wash rice nicely and soak in water for 30 minutes 2. Heat oil in a pan 3. Add paneer cubes and fry them till they turn brown from all sides 4. Take them out in a plate and keep aside 5. Add ghee in the same pan 6. Add cumin seeds, bay leaves, peppercorns, cinnamon, green cardamom, black cardamom 7. Let the whole spices splutter 8. Add green chillies, ginger garlic paste and cook for few seconds 9. Add onion and saute till they turn golden brown 10. Now add carrot, g...

Beetroot Curd Rice Ingredients : Rice - 1/2 cup Curd - 1 cup Milk - 1/2 cup Beetroot (grated) - 1 cup Oil - 1 tbsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Chana dal - 3/4 tsp Urad dal - 3/4 tsp Dry red chilli (broken) - 1 Curry leaves - 1 sprig Ginger (finely chopped) - 1/2 tsp Green chilli (finely chopped) - 1 Cashews (halved) - 6-8  Salt as per taste Method : 1. Add rice to a bowl and rinse it well few times 2. Transfer it in a cooker 3. Add 1.5 cups of water, 1/2 tsp salt and close the lid 4. Pressure cook for 3 whistles and then let the pressure release on its own 5. Now mash the rice slightly  6. Add warm milk and mix nicely 7. Let the rice cool completely 8. Heat oil in a pan 9. Add halved cashews and fry them till light brown 10. Take them out in a bowl 11. Add cumin seeds, mustard seeds and let them splutter 12. Add broken red chilli, chana dal, urad dal and fry until dal turns golden 13. Add ginger, green chilli, curry leaves and cook for a minute 14. Add grated...

Mayonnaise Sandwich Ingredients: Green Capsicum - 3/4 Red capsicum - 3/4 Yellow capsicum - 3/4 Tomato - 1 Carrot - 1 Cucumber - 1 Mayonnaise - 5 tbsp Salt - 1/2 tsp Crushed black pepper - 1/4 tsp Red chili flakes - 1/4 tsp Green coriander (finely chopped) - 2 tbsp Method: 1. Finely chop 3/4 green capsicum 2. Now finely chop 3/4 red capsicum 3. Next finely chop 3/4 yellow capsicum 4. Finely chop tomato after removing its seeds 5. Peel and finely chop the cucumber 6. Peel and grate the carrot 7. Take all the vegetables in a large bowl and add 1/2 tsp salt, 1/4 tsp crushed black pepper, 1/4 tsp red chilli flakes, 2 tbsp green coriander 8. Add mayonnaise and mix all the ingredients nicely COOL VEG MAYO SANDWICH 9. Remove the sides of two bread slices 10. Apply little butter on one side of both slices 11. Now place about 1.5 tbsp stuffing on the bread side with butter on it 12. Spread the stuffing evenly and cover with the second slice with butter side inside 13. Press it slightly with your...

Crispy Masoor Dal Chilla Ingredients : Red masoor dal - 2 cups Ginger - 1 inch Green Chilies - 2  Chat masala - 1 tsp Salt as per taste Wheat flour - 1/4 cup Ghee to roast the chillas  Method : 1. Wash and soak red masoor dal for whole night 2. Remove dal from water and add in a mixer grinder 3. Add ginger, green chilies, 1/2 cup water and grind to a smooth paste 4. Transfer it in a bowl 5. Add little water to get the right consistency 6. Add salt as per taste, chat masala and mix well 7. Add wheat flour and mix well 8. Heat a Non stick Tawa 9. Pour one ladle batter on the tava and spread gently 10. Apply 1 tsp ghee on it and let it cook for 2 minutes 11. When it has turned golden brown from bottom, gently lift and flip it 12. Cook for half a minute 13. Take it out in a plate 14. Similarly make chillas from remaining batter 15. Serve Crispy Masoor Dal Chilla  hot with green chutney, sauce or any curry of your choice कुरकुरा मसूर दाल चीला  सामग्री :  लाल मसूर दाल...

Lauki Paratha Ingredients : Wheat Flour - 2 cup Lauki / Bottle gourd (grated) - 2 cup Ghee - 4 to 5 tbsp Green coriander (finely chopped) - 3 to 4 tbsp Green Chilli (finely chopped) - 2 Ajwain - 1/2 tsp Salt - 1 tsp or as per taste Method : 1. Take wheat flour in a large bowl or plate 2. Add salt, ajwain, green chilli, 1 tsp ghee and mix nicely 3. Add grated lauki and mix in flour nicely 4. Adding small quantity of water knead the flour to form a soft dough 5. Don't add too much water as lauki will also release water of its own and then the flour might become too wet 6. Cover the dough and keep it aside for 15 to 20 minutes 7. Apply 1 tsp ghee on the dough and knead it make it smooth 8. Dust the rolling board with some flour and take a small portion of dough to roll out a thin chapati 9. Spread about 1/2 tsp ghee on the chapati 10. Fold from left and right side to meet at center 11. Fold from top and bottom to meet at center 12. Now roll this square evenly to form a square chapati ...

Safed Matar Ki Sabji  Ingredients : Safed Matar - 1 cup Salt - 1 tsp Oil - 2 tbsp Cumin seeds - 1/2 tsp  Hing - 1/4 tsp Coriander powder - 1.5 tsp Ginger (grated) - 1 tsp Green Chillies (finely chopped) - 1/2 tsp Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Amchur powder - 1 tsp Chat masala powder - 1/2 tsp Method : 1. Wash and Soak Safed matar for 3-4 hours 2. Remove from water and transfer soaked matar in a cooker 3. Add 1 cup water and 1 tsp salt in it 4. Close the lid of the cooker and cook for 1 whistle on high flame 5. Lower the flame and cook for 5 minutes more 6. Switch off the gas 7. Let the pressure of cooker release on its own 8. Open the lid and check that matar has become nicely soft 9. Heat oil in a pan or kadahi 10. Add cumin seeds and let them crackle 11. Lower the flame and add hing, coriander powder, grated ginger, green chillies, red chilli powder, garam masala powder 12. Mix nicely 13. Add 1/2 cup water in the spices and saute till the oil sepa...