Prabha Ki Rasoi - Recipes in Hindi and English

🌾 Healthy Bajra Toast 🧾  Ingredients: Bread Slices - 4-5 Bajra Atta - 1 cup Curd - 1/2 cup Salt - 3/4 tsp Green chilly (finely chopped) - 1 Ginger (grated) - 1 tsp Capsicum (finely chopped) - 2 tbsp Carrot (finely chopped) - 2 tbsp Green Coriander (finely chopped) - 1 tbsp Eno fruit salt - 1/2 tsp Ghee / Oil - 2 tbsp Method: 1. Prepare the Batter Base 🥣 Take bajra atta (pearl millet flour) in a mixing bowl and add curd to it. 2. Make a Smooth Batter 💧🔄 Gradually add water while mixing continuously to form a lump-free batter . 3. Adjust the Consistency 🥄 Keep the batter slightly thin and spreadable , not too runny. 4. Add Veggies and Seasoning 🌶️🥕🌿 Mix in finely chopped green chillies, ginger, capsicum, carrot, fresh coriander , and salt to enhance flavor and nutrition. 5. Mix Everything Well 👌 Stir the mixture thoroughly so that the vegetables are evenly distributed. 6. Activate the Batter ⚡ Add Eno fruit salt and pour 1 tbsp water over it. Mix immed...

Aloo Bathua Sabji Ingredients :  Bathua - 250 gms Potato (Boiled) - 4 Green chillies (finely chopped) - 1 tsp Ginger (grated) - 1 tsp Mustard oil - 2 tbsp Hing (Asafoetida) - 1/4 tsp Cumin seeds - 1/2 tsp Coriander powder - 2 tsp Turmeric powder - 1/2 tsp Red chili powder - 1/2 tsp Garam masala powder - 1/2 tsp Amchur powder - 1/2 tsp Salt - 1 tsp or as per taste Method : 1. Remove the bathua leaves from the stem and discard the stem 2. Wash the bathua leaves 2-3 times nicely with water 3. Boil the leaves in water for 5-7 minutes 4. Remove from heat, strain them and let them cool 5. Peel the boiled potatoes and cut them into desired shape and size pieces 6. Squeeze the cooled bathua leaves 7. Roughly chop the boiled and squeezed bathua 8. Heat oil in a kadahi 9. Add cumin seeds, hing and let them splutter 10. Add grated ginger, chopped green chillies and cook for a minute 11. Add coriander powder, turmeric powder, red chilli powder and saute for few seconds 12. Add potato pieces, m...

Multigrain Uttapam Ingredients : Wheat flour - 1.5 cups Chana Flour - 1 cup Oats flour - 1 cup Onion (finely chopped) - 1 cup Capsicum (finely chopped) - 1/2 cup Carrots (finely chopped) - 1/2 cup Green chillies (finely chopped) - 1 tsp Ginger (grated) - 1 tsp Green coriander (chopped) - 2 tbsp Salt to taste Carom seeds - 1/2 tsp Oil for pan frying Method : 1. In a bowl add wheat flour, chana flour, oats flour 2. Add salt, carom seeds and mix nicely 3. Adding water little by little make a smooth batter and keep it aside for 10 minutes 4. Add onion, carrot, capsicum, green chillies, ginger, green coriander 5. Mix nicely 6. Heat a non stick Tawa and grease it little 7. Put 2 ladles of batter in the center and spread it with the back of ladle in circular manner 8. Let it cook for about 2 minutes 9. Using a spatula flip it 10. Let it cook for 2 minutes from this side and flip it again 11. Cook for another 2 minutes 12. Take it out in a plate 13. Serve it hot with chutney or sauce

Chukander ki Kanji | Beetroot Kanji Ingredients : Beetroot - 250 gm Mustard seeds - 2 tbsp Salt - 1 tsp or as per taste  Black Salt - 1 tsp Hing (Asafetida) - 1 tsp Water - 1 liter Mustard Oil - 1/2 tsp Method : 1. Soak mustard seeds in 4 tbsp lukewarm water for 30 minutes 2. Peel and wash the beetroots properly 3. Cut the beetroots into batons about 3-4 inch long 4. Boil 1 liter water in a sauce pan 5. In the boiling water add beetroots and let it come to a boil again 6. Remove from heat and cover it for 5 minutes 7. Grind mustard seeds to a fine paste 8. Add mustard seeds paste, salt, black salt, hing and oil to the beetroot water and mix nicely 9. Transfer the beetroot mixture to a glass or ceramic or earthen container after it cools to room temperature 10. Cover it and keep this container in the sunlight to ferment for 4-5 days 11. If there isn't ample sunlight, keep it in a warm place and let it ferment 12. Once done, taste the Kanji to check if it is ready. If it is sour, the...

Harira for New Moms A nourishing Ayurvedic tonic for postpartum healing & winter wellness 🧾  Ingredients: Lotus seeds (makhana) - 1 cup (chopped) Coconut (nariyal) - 1/2 cup (grated) Cashew nuts (kaju) - 20 (chopped) Almonds (badam) - 30 (chopped) Raisins (kishmish) - 20 (chopped) Walnuts (akhrot) - 10 (chopped) Gond (Edible gum) - 1/2 cup Pista - 10 Dry dates (chhuhara) - 10 Poppy seeds - 4 tbsp Charoli (chironji) - 1 tsp Jaggery (gud) - 1 cup Desi Ghee - 4 tbsp Cumin seeds (jeera) - 1 tsp Carom seeds (ajwain) - 1 tsp Ginger powder (sonth powder) - 2 tbsp Turmeric powder (haldi powder) - 2 tsp Fennel seeds (saunf) - 1 tbsp Green cardamoms (hari elaichi) - 4 Cloves (laung) - 2 Nutmeg (Jaifal) - 1/8 piece Cinnamon (dalchini) - 1/2 inch piece Method: 🥣 Step 1: Soaking Ingredients 💧 Soak dry dates and poppy seeds (khus khus) separately in water for 2 hours . 🧄 Step 2: Make the Base Paste 🌰 Remove seeds from dry dates and add to a blender. 🌿 Drain poppy seeds a...

Falahari Rajgira Poori Ingredients: Rajgira Atta - 1 cup Potato (boiled) - 2 (medium) Rock Salt (Sendha Namak) - 3/4 tsp Oil for frying Method : 1. Grate boiled potatoes  2. Take Rajgira Atta in a bowl 3. Add grated potatoes, rock salt 4. Mix and make a nice dough 5. Cover it and keep it aside for 15 minutes 6. Apply little oil on your palms and knead the dough to make it smooth 7. Heat Oil in a kadahi to fry pooris 8. Apply little oil on your palm and take a small portion of dough 9. Roll it between your palms to give a ball shape and then press to give a peda shape 10. Place it on a rolling board and put 2-3 drops of oil on it 11. Roll it little thick with light hand 12. Pick it up from the rolling board and shifting between your palms try to make it little thin 13. Add it to the oil in the kadahi and press it lightly with the slotted spoon so that it rises like a poori 14. Now flip it and let it cook from other side 15. When the poori is nice golden from both sides take it out i...

Karela Kaju Curry Ingredients : Karela / Bitter gourd- 500 gm Kaju - 100 gm Onion (chopped) - 250 gm Tomato (chopped) - 150 gm Ginger (finely chopped) - 1/2 tsp Garlic (finely chopped) - 1/2 tsp Cream - 1 tbsp Cumin seeds - 1/4 tsp Carom seeds / Ajwain - 1/4 tsp Turmeric powder - 1/2 tsp Red Chilli powder - 1/4 tsp Cumin powder - 1/4 tsp Garam masala powder - 1/4 tsp Black pepper powder - 1/4 tsp Whole red chilli - 2 Bay leaf - 1 Coriander powder - 1 tsp Amchur powder - 1/4 tsp Mango Pickle Masala - 1 tbsp Mustard Oil - 1.5 tbsp Salt - 1 tsp or as per taste Method : 1. Wash the karelas nicely and peel them 2. Cut the karelas into halves vertically and remove seeds if they are not soft 3. Cut them in desired shape 4. Add salt, turmeric powder, 1/2 tbsp mustard oil in them 5. Mix nicely and leave it aside to marinate 6. Heat 1 tbsp oil in a pan 7. Add ajwain, cumin seeds, whole dry red chillies, bay leaf 8. Now add onion, ginger, garlic 9. Saute till onions turn transluscent 10. Add cori...