MY 3rd event: “Jashn-E-Azadi”


Hello Friends
On the occasion of India’s 66th Independence Day, “Preeti’sKitchen Life Salutes all the Nation and the immortal Freedom fighters and
National Hero’s for their devotion and sacrifices. Hope peace, love and unity
reigns in whole world….

Preeti’s Kitchen Life” hosting 3rd
event…. On a very special day for Indians i.e. Independence Day (15th August), we celebrate “Jashn
-E-Azadi
”… I hope
all my lovely friends love this theme or event and be a part of it.
A small brief on Independence Day…..
The Independence
Day of India
 is celebrated on 15 August to
commemorate its independence from British
rule and its birth as a sovereign nation on 15 August 1947. India achieved independence following
a largely peaceful civil disobedience movement led by the Indian National Congress and other political parties. The
independence coincided with partition
of India wherein the British Indian
Empire was divided along religious line into two new nation—Dominion of India
(later Republic of India) and Dominion
of Pakistan; the partition was stricken with violent communal riot.
The Independence Day is a national
holiday in India. All over the country, flag-hoisting ceremonies are conducted
by institutions as well as private meetings. In
some cities, kite flying is a celebratory event associated with the
Independence Day. 
A sweet message on Independence Day (15th
August)
Watan hamara misaal mohabat
ki,
Todta hai deewaar nafrat ki,
Meri Khush naseebi mili zindagi is chaman mein
Bhula na sake koi iski khushbo saton janam
mein.
Happy Independence Day!
Logo
Rules for the event:-
To participate,
it’s really simple….
Create any sweet or savoury dish for the
very special occasion “Azadi or
Independence Day
”…… It’s could be any course of meal for the National Celebration, it should have an
Azadi’s theme, so it will be more interesting and colourful with an Indian
touch.
You can decorate with Indian flag,
balloon, kites or use Indian flag colours
(show colors like saffron, green,
white, blue) in food for this you can use food colour (natural color or
artificial color). You can prepare like tri-color (tiranga) rice, tri-color puri, tri-color dessert, tri-color salad or many more innovative dishes using
this theme… or
You can organise Dawat-E-Khas… like try some combo as south-west combo, west-south
combo, north-east combo, north-south combo, east-west combo, some fusion
food connecting the culturally difference regions and fusing them into one on
this special day
. For eg… Dhokla with Idli, Dosa with chole, jeera rice
with sambhar etc…. It should have an underlying theme of unity with no barriers
like language or culture.
  • You must be follow my blog, Facebook, Twitter, Pinterest and Google plus.
  • You may send as
    many links or recipes. No archives please…. If you have more interesting recipes
    then only re-posted and linked back to the announcement page….. Use linky tool
    at the end of this page.
  • Use of above logo is mandatory.
  • Recipes should be
    vegetarian and no alcohol please.
  • Non blogger can
    also send me an email with the details as below:
Name (person)
Recipe name
Recipe photo
Recipe detail in .doc format
Email address
Or you can share me
recipes with my Sharing tab.

document.write(‘

Joy of Teej Fest

Today is the day of
Teej Festival (22nd July 2012), so here I’m wish to all my Friends and Viewers…..

HAPPY TEEJ
Teej is the day which shows
woman’s love and sacrifice.
May your wishes come true and
you get powerful & loving husband like lord Shiva.

Here is something
detail about Teej Fest….  Why and How to
celebrate…..
Teej is a fasting
festival for Hindu women, especially for Haryanvi women. It is mainly celebrated in
Haryana (India) and Nepal and is considered as the most standard form of teej. According to Hindu mythology, on the 3rd day (teej)
after the new moon in the
month of Shravan Goddess Parvati went to the house of
lord Shiva, her husband and wasunited with
him. Teej is celebrated in India
especially by women in the
months of July-August marking the advent of monsoons. It has great significance
in Rajasthan as it is observed to provide relief from the scorching heat of
summer. Thus, it is popularly called the Sawan Festival.
Pictures on Teej Fest


Teej Swing with friends
Mehndi Designs

Teej  Haryanvi Folk dance 

Indian Kheer

Teej Treat

Gulgule
Meethi Sewiyaan
Jalebi
Ghewar- Teej Speciality

Why we Celebrate?
The festival of Teej symbolizes reunion of Lord Shiva and Goddess Parvati. Teej teaches us the sacrifice of wife to win the heart of husband. It is said that Parvati reborn and went through stringent fasting for 108 long years to prove her dedication, devotion and unconditional love towards Lord Shiva. Finally, 108 years of long sacrifice paid off and Lord Shiva accepted her as his wife. Till today, the festival of Teej is celebrated to honour the devotion of Goddess Parvati – popularly known as TEEJ MATA. On this day, both married and unmarried women seek her blessings for their happy marital life. 

How to Celebrate?

Teej is celebrated in a very colorful way. Women start preparing for Teej a week before the festival. For Teej celebration, women buy new clothes, jewelry and accessories to wear on the festival day. Markets are usually crowded with women shopping for various items to adorn oneself. On Teej, women try to look as beautiful as they can. Intricate mehndi designs are also applied to hands and feet. Numerous artists, performers, band members and folk dancers follow the procession showing their magnificent skills. People dance down the streets along with other performers as they completely engross in Teej festivities. Beautifully decorated swings are hung from trees and attractively dressed women dance and sing various Teej and Sawan songs. After this, women offer prayers to Parvati Mata and the Teej Vrat successfully completes.
Video’s or Music on Teej Fest

Happy Teej to All Viewers….. Enjoy !!!!

Vegetable Poha

 Poha is something that we cook one or twice times
in breakfast within week. It’s a very healthy, nutritious meal for breakfast.
In a Central India or Madhya Pradesh, Maharashtra……They call Pohe. Today I prepared
Poha with lots of veggie with different colors….hot and steaming poha…….look so
Yumm and colourful in bowl. One of mine friend wants the Poha recipe in the
blog……. So this recipe is dedicated to him.

Now for those who are not familiar with Poha, its nothing but flattened rice. It absorbs water
very well and very quickly and so is a great option for something quick. You
can find it in two varieties- Thick poha and thin poha.  Poha is very famous and healthy meal which
generally cooked in every kitchen….so you can easily find various variations in
it from one culture to another.

Ingredients
3 cup Poha
1 small sized potato (peeled and chopped)
1 medium sized onion (peeled and chopped)
¼ cup peas
¼ cup carrot (peeled and chopped)
1 medium sized tomato (fine chopped)
2 green chillies (fine chopped)
1 tbsp. fresh green coriander (chopped)
½ lemon juice (halves)
1 tsp. sugar
½ tsp. mustard seed (rai)
½ tsp. mustard seed (sarso)
1 tbsp. oil
Salt to taste
2 tsp. coriander powder
½ tsp. turmeric powder
½ tsp. amchoor (raw mango powder)
¼ tsp. red chilli powder
¼ tsp. garam masala
Directions
Wash the poha nicely and strain out all the water and keep aside.
Heat the oil in a wok or kadai. Add mustard seeds (rai and sarso). When
they start to splutter add onions and green chillies. Boil the all three
veggies i.e. chopped carrots, potatoes and green peas in microwave for just 3-4
minutes. Drain excess water and add in to kadai sauté for 10 minutes. Add chopped
tomatoes and sauté for 5 minutes more, when veggies look soft and cooked.
Add all spices (garam masala, turmeric powder, coriander powder,
red chili and amchoor) except salt. Add poha and salt. Mix well.
Add sugar, lemon juice and garnish with coriander leaves. Serve hot
with green sauce or extra lemon wedges.
Submit this recipe with following events:

StreeT Food Event Hosted BY Rosh

Ravaa Appe/ Vegetable Paniyaram

Today I post “Appe”
which we call Paniyaram which made by ravaa batter and add some veggies for
kids…. It’s a really good option for breakfast or evening snacks in mansoon
seasons. Mostly we made appe or paniyaram with rice batter but this time I used
sooji for this recipe.

Ingredients
2 cup semolina/ sooji
1 ½ cup buttermilk/
yogurt
Salt to taste
1 tbsp. peeled and
chopped carrot
1 tbsp. chopped
onion
1 tbsp. peas
2 green chillies (chopped)
1/4 tsp. eno (fruit
salt)
¼ cup oil
1 tbsp. mustard
seeds (rai)
7-8 curry leaves
Equipment   Appe mould/ Appe patra
Directions
Combine the sooji,
buttermilk, salt, carrot, onion, peas and green chillies together and make a
idli consistency batter.
Heat the appe mould
or appe patra on medium flame, add oil and mustard seeds and curry leaves when
they start crackle. Add eno or baking soda (I prefer eno) in batter. Mix well.
Put spoonful batter
in each segment of appe mould.  Roast it
for 5 minutes till golden.  Add little oil
more and turn it again roast for 5-7 minutes until color become golden. Now appe
is ready. Serve with sauces.
Submit this appe recipe with following events:

Blogging Marathon page for the other Blogging Marathoners doing BM#18

Sending this to Pradnya who is hosting Kid’s Delight, themed on Warm foods to beat the rain!

Cheesy Spicy Onion Samosa

Today I post “Cheesy Spicy Onion Samosa”….
Under this recipe, I was used cheese, onion and pepper instead regular stuffing….
we all know kids love cheese and samosa both….so I had used both together under
on-going theme Kids delights for warm food. Hope everyone love this version Spl
kids….. And will be trying in their kitchen. for more detail you can visit another samosa recipe “Mattar Samosa

Picture gallery

Ingredients
For crust

2 cup refined flour (maida)

1 tsp. carom seed (ajwain)
Salt to taste
1 tbsp. pure desi ghee (for crispiness)
Water for dough
For
filling

2 medium sized onions (chopped)

100gm Cottage cheese (paneer)
1 cube of Pizza cheese
2 green chili pepper chopped
1 tsp. cooking oil
Salt to taste
1 tsp. coriander powder
1/4 tsp. red chillies powder
1/4 tsp. garam masala powder
A pinch of black pepper powder
Oil for deep frying
Directions
For crust
In bowl add flour, salt, carom seeds and ghee and mix well with figure
tips. Now add enough water slowly for tight dough like for kachori and samosa. Keep covered under a wet cloth for at least half an
hour.
For filling
Heat the pan on medium flame and add cooking oil in
it. Add chopped
onions and green chillies and sauté for 5 minutes. Now add spices and
paneer, mix well and keep aside for cool. When mixture comes at room
temperature, add grated cheese and mix well.
For
preparation
Divide the dough into small sized balls and roll
out one of them. Cut in the centre to get two pieces. Make cones from the
pieces using few drops of water to seal the corners. Stuff the cheese filling
and press the corners to seal the samosa. Repeat for rest of the dough and
stuffing. Heat oil and deep fry the samosa on medium flame till
golden brown and crisp. Drain the excess oil on a tissue paper and serve hot
with green chutney or sauce and garnish with extra grated cheese…
For more detail and techniques Visit @ Mattar Samosa in Preeti’s Kitchen Life
Submit this recipe with following
events:

Blogging Marathon page for the other Blogging Marathoners doing BM#18

Sending this to Pradnya who is hosting Kid’s Delight, themed on Warm foods to beat the rain!

 

Street Food event hosted by Chef al Dente

Vegetable Cutlets

Today I post “Vegetable
Cutlets” recipe under Kid delight theme ……. In this recipe, I prepared potatoes
and some boiled veggies i.e. cauliflower, peas and carrots…. Mix well together
with spices and toss with bread crumbs and serve with sauces. It’s a totally
awesome snack for evening tea time or spl better option for upcoming rainy
season.


Ingredients

For Cutlets
2 medium sized boiled and mashed potatoes
1/3 cup Green peas
2/3 cup Cauliflower florets
2/3 cup peel and chopped carrot
2 tsp. fine chopped green chillies
2 tbsp. bread crumbs
Salt to taste
½ tsp. amchoor or raw mango powder
½ tsp. chaat masala
1 tsp. dhaniya powder or coriander powder
½ tsp. red chilies powder

For Batter

1 tbsp. maida or refine flour
Water
A pinch of salt

Other Ingredients

Bread crumbs
Oil for frying
Directions
First, boil the 2 medium sized potatoes and peel and mash it.
Now In a pressure cooker or in open bowl, add carrots, peas or
mattar and gobhi….boiled it until veg become soft. Drain excess water from the
veg’s and mix with potatoes.
In a separate bowl, combine boiled potatoes, veg’s and green
chilies and spices, bread crumbs. Mix well. Give the proper shape to cutlet’s
mixture whatever you like oval, diamond or heart….here I used round shape.
Second, add flour, salt and enough water for pouring batter.
Heat the enough oil in the wok for deep frying. Dip the cutlet
into batter and toss into bread crumbs or semolina (suji). Place the cutlet
into the wok for deep frying on medium flame. Remove the cutlet on the kitchen
towel for removing excess oil. Serve hot cutlet with green coriander dip and tomato
ketchup.
Submit this vegetable cutlet recipe with following events:

Blogging Marathon page for the other Blogging Marathoners doing BM#18

Sending this to Pradnya who is hosting Kid’s Delight, themed on Warm foods to beat the rain!

Poush Parbon er Pati Shapta/ Indian Crepe with Coconut Filling/ Bengali Sweet

For
this July month’s ICC- Indian Cooking ChallengeSrivalli chose Patishapta, an authentic recipe of
Bengal shared by Sandeepa. I never
heard and tried this recipe. Srivalli suggested Bong Cook Book  post for
reference. Through this link, I got a general idea about this recipe. Thanks
for sharing this wonderful recipe with us.

This is a sweet
that they make during the January month on the Sankranti time. A Bengali sweet dish recipe, patishapta is easy to prepare and a must
have during festivals and winters. The maida and rice flour batter is spread on
a pan and cooked like pancakes. These pancakes are then filled with a sweet
coconut mixture and rolled up. Serve patishapta with thick condense milk as
topping.

Ingredients

For Crepe
1 cup
plain flour or maida
1/2 tbsp.
semolina or suji/ ravaa
1/3 tbsp.
rice flour
1 1/3 cup
milk
1 tbsp.
ghee or clarified butter
For Filling
1 cup
fresh and grated coconut (white part)
1/3 cup
sugar
1 pinch
of green cardamom powder
250 gm.
Mawa or khoya
Other Ingredients
Condense
milk for topping (exceptional)
Directions
For Filling/ Pur
Take
the fresh grated coconut and sugar, mix well using your hands so that the
coconut gets soft. Meanwhile, microwave the khoya for 30 sec to make it a
little soft. When the sugar starts melting, add the softened khoya. Mix well by
using ladle.
Keep on stirring till the mixture turns a light brown and is sticky on the low
flame. At this point the mix should not dis-integrate but should look like a
light brown slightly and takes hardly 15-20 minutes to get this done. Remove
from heat when done. It should not be very dry.
For Crepe
In a big bowl, combine plain flour, suji
and rice flour, Now add milk slowly for making
smooth batter if batter still thick, add little water so that there should be
no lumps in it. Add water till it
comes to a dropping consistency. Now keep it aside.
Heat the non-stick-
tawa, then turn the heat on medium. Put little ghee on tawa & spread 1 large
tbsp. of batter evenly on it and moving the
mixture with back of the ladle, evenly distribute the batter in a circle .Put some more oil in sides & turn it upside
down, so that it should cook inside also.
Let it be little brown and crispy from lower side. Now
add 1 tbsp. stuffing on the crepe lengthwise and fold it. Repeat the same with rest of the batter.
For
Serving (exceptional)
Serve
the hot crepe filling with coconut with topping of condense milk.
Submit this recipe with following events:
Indian Cooking Challenge event hosted by Srivalli   

Paneer Pyaaz Paratha/ Cheese Onion Paratha

Today I post “Paneer Pyaaz Paratha”………. Under this recipe, we add
stuffing of paneer and pyaaz with some spices for yummy flavour.

You can serve this recipe with masala curd and mango pickle in a
breakfast or brunch.

Ingredients

·                    
For Dough:-
2 cup wheat flour
A pinch of salt
1tsp.  Clarified butter or Desi
ghee
Enough water for dough
·                    
For Stuffing
½ cup grated cottage cheese (paneer)
1 small sized onion (chopped)
2 green chilies (chopped)
½ tsp. red chilli powder or chilli
flakes
Chat masala to taste
Salt to taste
¼ tsp. roasted cumin powder
½ tsp. coriander powder
¼ tsp. garam masala

Direction:-
·                    
For Dough:
Combine all ingredients together with
fingertips. Now add enough water for binding soft dough for chapati or paratha.
·                    
For Stuffing:
Combine all ingredients together and mix well.
·                    
For Paratha:
Divide the dough into equal 4
portions. Now roll the one portion with the help of rolling pin. Add a small portion
or near by 1 tbsp. stuffing in it (depend on dough portion). Now again close
the edges of dough and make round ball. Flat the ball and dust it with flour.
Now roll it with the help of rolling pin.
Heat the non-stick pan, when it’s hot
enough place the paratha on the tawa. Turn the cook paratha other side and
spread the ghee on the paratha. Do it same with other side also. When golden
spot shown place the paratha on plate and serve with masala curd and pickle.
Submit this paratha recipe with
following events as under:


Papad Ka Paratha

Today I post “Papad Ka Paratha”….under this recipe, we stuff the
chapati with crushed papad and spices which serve with chutney and sabzi….It’s
crispy and spicy taste increase the flavour of paratha.

It’s a very simple and quick recipe of Indian bread and roti which
easily prepared by anyone and anytime. 

Ingredients

·                    
For Dough:-
2 cup wheat flour
A pinch of salt
1tsp.  Clarified butter or Desi
ghee
Enough water for dough
·                    
For Papad Stuffing
5 small papad (fried and crushed)
½ tsp. red chilli powder or chilli
flakes
Chat masala to taste
¼ tsp. roasted cumin powder
½ tsp. coriander powder
¼ tsp. garam masala
Direction:-
·                    
For Dough:
Combine all ingredients together with
fingertips. Now add enough water for binding soft dough for chapati or paratha.
·                    
For Stuffing:
 Heat the oil in the wok
on high flame, when oil is hot enough. Add papad one by one into oil and fried
it. Remove the papad from the oil on kitchen towel or napkin paper. Crushed the
papad and add spices together.
·                    
For Paratha:
Method 1



Divide the dough into equal 4
portions. Now roll the one portion with the help of rolling pin. Add a small portion
or near by 1 tbsp. stuffing in it (depend on dough portion). Now again close
the edges of dough and make round ball. Flat the ball and dust it with flour.
Now roll it with the help of rolling pin.
Heat the non-stick pan, when it’s hot
enough place the paratha on the tawa. Turn the cook paratha other side and
spread the ghee on the paratha. Do it same with other side also. When golden
spot shown place the paratha on plate and serve with masala curd and pickle.
Method 2


 Divide the dough into equal 4
portions. Now roll the two portions with the help of rolling pin for making two
chapattis’. Add a small portion or near by 1 tbsp. stuffing upon one chapati
and cover with another chapati. Close the edges of both chapattis and make it
as one chapatti. Now roll it with the help of rolling pin.
Heat the non-stick pan, when it’s hot
enough place the paratha on the tawa. Turn the cook paratha other side and
spread the ghee on the paratha. Do it same with other side also. When golden
spot shown place the paratha on plate and serve with masala curd and pickle.
Some more stuffed recipes:

Submit this paratha recipe with
following events as under:

Blogging Marathon page for the other Blogging Marathoners doing BM#18
30 Min Cooking Mela

Stuffed Bread Pakora/ Sandwich Pakora

Today I post Stuffed
Bread Pakora or you can call Sandwich Pakora, under this recipe we cover the
paneer slice with potatoes stuffing from the both side and now cover this
sandwich with bread slices, then toss with gram flour batter and frying in the
oil. Hope so, all my food lovers like this recipe so much. You can serve this
recipe as an evening snack or breakfast in rainy days with green chutney or
meethi chutney.
Pictorial:


Ingredients
For Potato Stuffing
3 boiled and mashed
medium sized potatoes
1 medium sized chopped
onion
2 chopped green
chillies
1 tbsp. chopped fresh
green coriander
Salt to taste
1/2 tsp. red chilli
powder
1 tsp. coriander
powder
1/4 tsp. garam masala
1/2 tsp. amchoor
1/2 tsp. chaat masala
For Gram Flour Batter
2 cup gram flour
1 tsp. carom seeds
1/2 tsp. salt
1 tsp. red chilli
powder
1/4 tsp. meetha soda
or baking soda
Other Ingredients
Cottage cheese
(paneer)
Green coriander dip
5 bread slice
Oil for deep frying
Direction
For Potato Stuffing
Combine all the ingredients
together in one bowl and mix well.
For Gram Flour Batter
Combine all the
ingredients together and add enough water for batter not so much in thick
consistency.
How to Arrange
First take a bread
slice and cut it into diagonal side or triangle side into 2 pieces.
Now spread green
chutney on both bread slices and spread a layer of potatoes mixture on both
bread slices.
Now place the paneer
slice (according to bread slice size) in the centre of one slice and cover it
with another slice.
Heat the enough
vegetable oil for deep frying into the wok on high flame.
Now dip the bread
sandwich into gram flour batter and place into the wok for deep frying on
medium flame, when become golden in color and cook well.  Place the bread pakora into the plate.
Divide the bread
pakora into halves and sprinkle little chaat masala and serve hot with green
coriander dip or Mint dip.
Submit this Bread Pakora recipe with following events:

Blogging Marathon page for the other Blogging Marathoners doing BM#18
30 Min Cooking Mela

Street Food event hosted by Chef al Dente