Prabha Ki Rasoi - Recipes in Hindi and English

Kosambari Salad | Moong Dal Salad Ingredients: Yellow moong dal - 1/4 cup Cucumber (finely chopped) - 1.5 cups Coconut (grated) - 3 tbsp Green chilli (chopped) - 1/2 tsp Coriander leaves (finely chopped) - 2 tbsp Lemon juice - 1 tsp Salt - 3/4 tsp or as per taste Oil - 2 tsp Mustard seeds - 1/2 tsp Dry red chilli - 1 Hing - a pinch Curry leaves - 7-8 Method: 1. Firstly, rinse the moong lentils a couple of times in water. Then soak the lentils for 1 to 2 hours or in hot water for 30 minutes. 2. Later drain all the water very well and add the soaked moong lentils in a bowl. (Ensure that the moong lentils are soaked well. They should not be hard or have any hard bite to them.) 3. Add finely chopped cucumber, fresh grated coconut, chopped coriander leaves and green chilies. Instead of green chilies, you can add a bit of black pepper powder. 4. Squeeze some lemon juice. You can add lemon juice less or more as per your requirements. 5. Mix everything very well. 6. Heat oil in a small pan and...

Lobia Creamy Salad Ingredients: Lobia - 1 cup Yellow Bell pepper (cut in strips) - 1/2 cup Red Bell pepper (cut in strips) - 1/2 cup Green Bell pepper (cut in strips) - 1/2 cup Carrot (cut into match sticks) - 1/2 cup Lettuce (torn into large chunks) - few leaves Coriander leaves (finely chopped) - 2 tbsp Olive oil - 2 tbsp Hung curd - 2 tbsp Garlic (grated or minced) - 1 clove Lemon Juice - 2 tbsp Salt - 1 tsp or as per taste Black pepper powder - 1/2 tsp Method: 1.  Soak the lobia for 3 to 4 hours. 2. Wash the soaked lobia and add them to the Pressure cooker. 3. Add 2 cups of water, 3/4 tsp salt and cook for 2-3 whistles  4. Let the pressure release on its own and then strain the lobia and keep it aside 5. In a mixing bowl add olive oil, hung curd, garlic, lemon juice, 1/4 tsp salt, black pepper powder and whisk well 6. Add boiled lobia, yellow pepper, red pepper, green pepper, carrot, lettuce 7. Toss the salad with a light hand 8. Sprinkle the coriander leaves and some seed...

Sprouted Methi Moong Salad Ingredients: Methi/Fenugreek Seeds Sprouted - ¼ cup  Mung Beans/Greem Gram/Moong Bean Sprouted - ¼ cup  Cucumber peeled and diced - ¼ cup  Carrot grated - ¼ cup  Pomegranate seeds - ¼ cup  Onion chopped - 1 tablespoon  Tomato chopped - 2 tablespoons  Crushed black pepper - ¼ teaspoon  Lime juice - 2 teaspoon  Coriander leaves - 1 tablespoon  Salt to taste Method: Sprouting Fenugreek / Methi Seeds Day 1 : Rinse and soak ½ cup fenugreek seeds for 24 hours. Make sure seeds are entirely submerged in the water. Day 2 : Rinse seeds with water thoroughly and soak again for 24 hours. Day 3 : Rinse seeds with water thoroughly by placing in a sieve. Once the seeds have been rinsed, place the sieve with seeds inside in a dark place and cover with a damp cloth. Day 4 : Repeat step 3 Day 5 : You will see that the fenugreek seeds have sprouted. If all the seeds have not sprouted yet, repeat step 3 one more time. Once your se...

Vegan Broccoli Salad Ingredients: Broccoli (small florets) - 3 cups Olive oil - 1 tbsp Sesame seeds - 1 tbsp Peanuts - 2 tbsp Spring onions green - 1 cup Salt as per taste Soy Sauce - 2 tbsp Vinegar - 1 tbsp Chilli Sauce - 1 tbsp Cornstarch - 1 tsp Method: 1. Wash and rinse broccoli florets very nicely 2. Heat a pan and add 3 tbsp water 3. Add broccoli and cover it 4. Cook on low flame for 4-5 minutes 5. Take 2 tbsp water in a small bowl, add cornstarch and mix nicely 6. Remove broccoli from pan 7. Now add 3 tbsp water in the pan and let it get hot 8. Add soy sauce, olive oil, chilli sauce, 1 tbsp vinegar 9. Add corn starch liquid and mix well 10. Now add broccoli, sesame seeds, peanuts, spring onions 11. Stir gently for 30 seconds 12. Add salt to taste and mix 13. Enjoy immediately or when cold

Chickpea Salad with Yogurt Dressing Ingredients: Boiled chickpeas - 1 ½ cup Cucumber (diced) - ½ cup Onion (chopped) - ¼ cup Coriander leaves (chopped) - ¼ cup Hung curd - ½ cup Extra-virgin olive oil - 1 tablespoon Lime juice (or vinegar) - 1 tablespoon Garlic clove minced - 1 Cumin powder - ¼ teaspoon Salt to taste Black pepper to taste Method: 1. Whisk the hung curd, olive oil, lime juice (or vinegar), garlic, cumin powder, salt, and pepper in a bowl. 2. Add the chickpeas, cucumber, onion, cilantro, and toss the salad to combine.  3. Adjust the seasoning at this stage. 4. Keep it in refrigerator for at-least 1-2 hours. 5. Add roasted nuts like almonds, walnuts, and seeds such as flax, sunflower, pumpkin, or hemp seeds for added crunch and nutrition before serving 6. This chana salad with yogurt dressing is already rich in plant-based protein, but for an extra nutritional boost, you can also add sautéed tofu or paneer.

Khamang Kakdi Ingredients: Cucumber (finely chopped) - 2 cups Peanuts (roasted) - 1/4 cup Freshly grated coconut - 1/4 cup Green chili (finely chopped) - 1 Lemon juice – 1 tsp Coriander leaves (chopped) - 1 tbsp Salt as required Sugar - 1/2 tsp or add as required Oil - 1 tbsp Mustard seeds - 1/2 tsp Curry leaves - 7-8 Method: 1. Rinse the cucumbers. Peel and then chop them finely. 2. Keep the chopped cucumber aside for 15 to 20 minutes in a bowl or plate. 3. Add the roasted peanuts in a mortar-pestle. Crush to a coarse powder. Or crush peanuts in a small mixer-grinder  4. After 15 to 20 minutes squeeze water from the cucumber by cupping between your palms or holding between your fists.  5. Then add the cucumber in a mixing bowl. 6. Add the coarsely crushed peanuts. 7. Add fresh grated coconut, chopped green chilies, chopped coriander leaves and 1 teaspoon lemon juice.  8. Mix very well. 9. Heat oil in a tadka pan or small pan. Keep heat to a low. ...

Veg Pasta Salad Ingredients: Pasta - 2.5 cups Broccoli (boiled) - 1 cup Red capsicum (julienne) - 1/2 Yellow capsicum (julienne) - 1/2 Green capsicum (julienne) - 1/2 Cherry tomatoes (halved) - 1 cup Salt - 2 tsp Mustard powder - 1 tsp Black pepper powder - 1/2 tsp Mixed herbs - 1/2 tsp Vinegar - 1 tbsp Olive oil - 4 tbsp Method: 1. Boil water in a pan 2. Add 1 tsp salt, 1 tbsp oil, pasta and boil for 8 minutes 3. Drain and rinse with cold water 4. In a small blender add 3 tbsp olive oil, vinegar, 1 tsp salt, mustard powder, black pepper powder, mixed herbs, some juliennes of red, yellow, green capsicum, 8 cherry tomatoes 5. Blend it to get the dressing 6. In a mixing bowl add boiled pasta, broccoli, red capsicum, yellow capsicum, green capsicum, tomato and mix 7. Pour 3/4 dressing over it and mix 8. Blend the remaining dressing again 9. Take out salad in serving bowl and top it with remaining dressing 10. Serve it as an appetizer or first course meal