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A Chef’s Treasure: 5 Favourite Recipes by Rachnaa Prasad

Rachnaa Prasad, celebrated chef and founder of Ambrosia Kitchen, believes that every recipe holds a memory. Known for infusing emotion and heritage into her cooking, she has become a passionate ambassador for India’s regional cuisines, especially those of her native Bihar. Through thoughtfully curated pop-ups and bespoke dining experiences, Rachnaa has revived age-old recipes and brought forgotten flavors back into the spotlight. In this special collection, she shares dishes that reflect her philosophy: food is not just nourishment, but a celebration of roots, culture, and connection.

5 Recipes by Rachnaa Prasad

BOOT BESANI


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Method:

  1. In a vessel, add besan, turmeric powder, half, salt, and mustard oil, and make a dough using water. Roll the dough in your hand like a seekh kabab. Now put the rolls in boiling water and let them boil for 5 minutes. Take out the Besan rolls from the water and let them cool. Now, cut the rounds into small pieces and keep aside.
  2. Heat oil in a deep pan and add fenugreek seeds. Once it is brown, add the mustard paste and stir until the paste is completely done. Now add garlic paste and sauté, add chopped tomatoes little water, and cover the lid. After 5mins add turmeric powder, chilli powder, wheat flour, and stir nicely.
  3. In a separate pan, add some mustard oil and heat. Now put the besan rounds and stir-fry until crispy. Add the besan rounds to the masala paste and mix nicely. Add 1 cup of water, coriander leaves, dill leaves, and slit green chilli.
  4. Cover the lid and cook for 5 minutes for a while. Serve hot with steamed rice.

SATTU KHICHDI

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OAL KA BHARTA

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GODILA

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DHUSKA

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KHATTA MEETHA KOHRA

Sweet & Tangy Yellow Pumpkin

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For more recipes, visit: https://www.instagram.com/rachnakcp/

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