Lauki Ka Daalna

Today I post one more great and very healthy recipe from Bengali
Cuisines as a main course “Lauki ka Daalna”. It’s really yummy and easy to make
with very few ingredients which easily available in every Indian kitchen. Under
this recipe, cook lauki or bottle gourd with spices and milk.

Preparation Time: 10
Cooking Time: 15
Serving: 1 Cup
Recipe Source:  Chef Niru Gupta

1 Cup Bottle Gourd, Diced
1/4 Cup Milk
2 Tsp. Clarifying Butter
1/4 Tsp. Fenugreek seeds
2-3 Cloves
4-5 Black Peppercorns
1/4 Tsp. Cumin seeds
1 Cinnamon (Small sized)
1 Green chili, Chopped
Salt to taste
1/4 Tsp. Sugar
Green coriander, chopped

Heat the ghee in pan and add fenugreek seed, clove, cinnamon, cumin
seed, and black peppercorns, when they start splutter.  Add green chili, saute for 2 minutes. 
Add clean and chopped bottle gourd and salt. Cook till to soft and
glossy on low flame.
Now add milk and sugar till to liquid dries up and garnish with
green coriander. Serve hot lauki ka daalna as a main dish.

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Mirchi Vada

Mirchi Vada is popular with the name of “Rajasthani Mirchi Vada”, it’s
a very famous spicy snack in entire north-west area. The main recipe of Mirchi
vada is made with big chili pepper and stuffed with potatoes mixture and dipped
in gram flour batter and deep fried which usually serves with green chutney and
onion salad as a street food. 
You can change the stuffing with paneer, peas or can add peas,
onions with potatoes. Green Chili Pepper is
very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of
Dietary Fiber, Thiamine  Riboflavin, Niacin, Folate, Iron, Magnesium and
Phosphorus, and a very good source of Vitamin A, Vitamin C, Vitamin K, Vitamin
B6, Potassium, Copper and Manganese.

Preparation Time:
15-20 Minutes
Cooking Time: 15
Serving: 3-4 Pieces

For Batter
1 Cup Bengal Gram Flour/ Besan
Enough Water for Batter
½ Tsp. Salt
½ Tsp. Carom Seeds/ Ajwain
½ Tsp. Red Chili Powder
For Stuffing
3-4 Green Chili Peppers for stuffing
2 Large Potatoes, Boiled
1 tsp. Mustard Seeds/ Rai
1 Tsp. Clarifying Butter
Salt to Taste
1 Tsp. Coriander Powder
½ Tsp. Turmeric Powder
Red Chili Powder to Taste
A Pinch of Garam Masala
½ Tsp. Amchoor/ Raw mango Powder
1 Tbsp. Green Coriander, Chopped


Combine all ingredients together for batter and make batter just
like for pakora/ fritters but little bit thick consistency.
Boil and mash the potatoes in bowl, combine all spices, salt, red
chili, coriander powder, turmeric, anchor, garam masala and fresh coriander. Mix
Now heat the pan and add clarifying butter. Add mustard seed when
they start splutter. Add potato mixture in it and cook for 2-3 minutes. Keep aside
to cool.
Now wash and clean the chili pepper. Slit green chili and remove
the seeds.
Divide the stuffing into three portions. Stuff little mixture in
centre of chili pepper and rest of cover mixture in one portion cover the
pepper with mixture as pic shown.
Heat the oil in wok or kadai when oil is hot. Now dip the stuffed
chili pepper very carefully in batter and deep fry one by one on low flame till
to golden and cook well. Serve this Mirchi Vada with Tomato sauce and tea.

Baigun Bhajja- Bengali Cuisine

Baigun Bhajja is part of Bengali Cuisine, which prepared by few
ingredients i.e. marinated eggplant slices with spices and then roasts in oil. You
can serve this as a snack and side dish in Bengali platter. Its’ spicy and savory taste hits your taste buds which serve with dips especially tangy flavor.  

Preparation Time:  20 Minutes
Cooking Time: 15
Serving: 2 Persons
1 Eggplant
Mustard Oil for Shallow Fry
For Marination
Salt to Taste
Red chili Powder to Taste
1/2 Lemon Juice
1/2 Tsp. Turmeric Powder
1/4 Tsp. Garam Masala
1/2 Tsp. Ginger, Paste
1 Tsp. Coriander Powder

Clean and slice the eggplant into round form with 1 Inch
thickness.  Now combine eggplant slice
and marination ingredients together in one bowl. Keep aside for 10-15 minutes.
Now heat the non-stick pan or griddle, spread little mustard oil. When
pan is hot enough, place eggplant slices and roast till to golden and they are
Serve hot and roasted eggplant as a snack or main course – side dish
with dip.
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Homemade Paneer

How to prepare
paneer / cottage cheese at home
Paneer is a fresh cheese common in Asian cuisine. It is generally called Chhena or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.
To prepare paneer, usually lemon juice is added to hot milk to
separate the curds from the whey. The curds are drained in muslin or cheesecloth and the excess water is pressed out.
The resulting paneer is dipped in chilled water for 2–3 hours to give it a good
texture and appearance. You can preserve paneer for 4-5 days in freeze under
For maintaining, its freshness just changes the water every day
till to 4-5 days. You can use lemon juice, vinegar, yogurt, sour buttermilk and
citric acid for curdling.
In most cuisines, the curds are wrapped in cloth and placed under a heavy weight, such
as a stone slab, for 2–3 hours, and then cut into cubes for use in curries.

500ml Milk
1 Lemon juice
Muslin Clothe
Boil the milk in pan on high flame, when boil comes add lemon juice.
Stir well and remove from the fire.
Now pour curdles milk into clothe and Wrap the curds in a muslin cloth,
drain excess water.
Now rinse under cold water, and squeeze well to remove lemon smell and
Keep aside this under the weight or chakla for 10-15 minutes, once the
paneer is drained completely. Paneer is ready to use.
milk in pan
when boil comes
add lemon juice and stir well
curdles is ready
drain excess water from the curd

squeeze well 
keep aside under the weights
paneer is ready

1st Preeti’s Kitchen Life Anniversary & Special Coffee Hamper

Hi Foodies,

Today I’m very happy to share this great news with all of you that Preeti’s
Kitchen Life Blog Celebrates its 1st Anniversary. YAY! How Exciting! I have
really enjoyed every minute of it.

Since Jan 2012, when I created this blog, I didn’t know much
about blogging. Because of this I wasn’t sure how much I would be
able to sustain in the blogging World. Still I decided to go for it because
there was no loss in indulging in this experience even if it fails.
Now after almost
near by year, I have posted more than 200+ recipes in my blog and more than 145+ friends are now in my blog which is a great achievement for me within one year.
I also have  340+ Fans on my blog’s Facebook Page.
Finally for celebration I’ve come up with my some special
giveaway which is a Coffee Hamper, as there’s a reason to celebrate. My blog is
turning 1 yr old on 1 Jan 2013 and I can’t believe it’s been a year, so to
celebrate its birthday I’m announcing this giveaway which will be up for grabs
till 5th Jan., 2013.
About Giveaway 
For 1st Winner

Products Details:
  • 1 Pack Mysore Royal – 200
    gm. Filter Coffee Powder.  Ingredient – 100% Coffee. This
    royal brew with exotic and spicy notes is a great coffee for the early riser.
    Flavours of bitter chocolate and caramel and a whisper of rich ripe fruit, with
    flecks of sweetness, makes you feel like royalty.
  • 1 Piece Plunger – makes 3 cups of espresso.
  • 1 Piece Choco chip cookies approx. information about each unit – Net weight –
    150gms. Ingredients: Wheat flour, Sugar, Chocolate chips, Butter, Desiccated
    coconut, Cocoa powder, Milk solids, Raising agents, Emulsifier, Iodised salt
    and Vanillin.  Net weight –
  • 1 Piece Dark Magic Chocolate approx. information about each
    unit – Net weight – 50gms. Ingredients: Sugar, Hydrogenated Vegetable oil,
    Cocoa solids and permitted emulsifiers & Roasted coffee bits.
  • 1 Pair of Coffee Mugs and Some more surprising gift in Coffee

Brand:  Café Coffee Day
For 2nd & 3rd Winner
  • Exclusive Coffee Mugs Sponsored By Personally Preeti’s Kitchen Life. (will upload mug pic as soon as possible)
  • The contest is open from Nov 15th,
    2012- 5th Jan, 2013. Winner will be chosen using on 6th Jan,
  • The giveaway is open to Residents of India
    only or who have India shipping address.
  • The 1st winner will be selected based upon the
    points earned by following all the rules + maximum entries, the 2nd and 3rd prize winners will be selected
    randomly by me.
The rules are fairly simple, for this contest. So, please go through the rules and All the best. 

Mandatory Entries for the Giveaway:

Like Facebook Page and leave a comment with the profile name (If you’re already a follower, please let me know with a comment and your profile link.

Share Facebook Page and Giveaway (Entry-5)
Share about Giveaway and Facebook Page on your wall and leave a comment with Facebook link.

Follow Twitter page and leave a comment with the profile name (If you’re already a follower, please let me know with a comment and your profile link

Tweet About Giveaway (Entry-5)
Tweet about giveaway and blog and leave a comment with tweet link.

You have to follow my blog Preeti’s Kitchen Life Via. G.F.C Name and leave a comment with the GFC name (If you’re already a follower, please let me know with a comment and your GFC Name.

You have to follow my blog Preeti’s Kitchen Menu Via. G.F.C Name and leave a comment with the GFC name (If you’re already a follower, please let me know with a comment and your GFC Name.)
Follow Networkedblogs and leave a comment with networkedblogs name (If you’re already a follower, please let me know with a comment and your profile link.)

Email-Subscription (Entry-5)
Subscribe Preeti’s Kitchen Life via email and leave a comment with Email-id (If you’re already a subscriber, please let me know with a comment and your email-id.)
Blog Post about Giveaway (Entry-5)
You have publish a blog post about giveaway and my blog in own words and leave a comment with blog URL.

Display Giveaway on Side Bar (Entry-5)
You have to display the giveaway with picture linking back to this page. This should be kept till the giveaway ends and leave a comment with blog URL.

If you want to increase your chances of winning, try fulfilling all entries given as above. All entries will be checked by me personally and for participation and consideration your name in this  event you have to leave a comment with detail. If you don’t leave a comment with details, your entry will not be considered.

Due to Some problem with  link, I have to drop the idea of rafflecopter software.

All the products have been bought by myself
and are brand new, and I want an honest and a healthy competition here. If you
wish to enter this contest, just fulfill all entries  in proper
format and in the end, leave the details in comment box for further
verification in same correspondence post.
I appreciate your support. You can send me
details of all entries on If
you have any queries, then drop me a mail.
That’s it for now. Thank you all for your love and support, will try to do much better in my blog. Your comments are welcome about your experience with this blog.

Best of Luck and Enjoy Prosperous Diwali
& New Year…!!!
For get more details about latest recipes, tips, giveaways and events on Preeti’s Kitchen Life. Subscribe by email:

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Wheat Methi Khakra

As per ICC, Indian Cooking Challenge hosted by Srivalli, choose
very famous snack Khakra from Guajarati Cuisine which suggest by Vaishali. Khakra
is like spicy and crisp, very thin paratha which can be store in airtight jar
for long duration. This time we prepare khakra with wheat flour and with some flavour
of fenugreek leaves and spices. Wheat flour is great source of complex carbohydrates,
fibre and vitamins. Khakhra is made in several varieties such methi, jeera, bajri, math and masala flavors
to name a few. Khakhra is usually eaten with chutney, pickles, butter, ghee or
yoghurt. khakhra available in many flavours like jeera khakhra, masala khakhra,
methi khakhra, pani puri khakhra, Pav Bhaji Khakhra etc.

Recipe Source: Chef TarlaDalal
Preparation time: 10
Cooking time:  5 minutes for each piece
Servings: 6 pieces

1 Cup Wheat Flour
1/3 Cup Fresh Fenugreek Leaves, Chopped
Salt to Taste
1/2 Tsp. Sesame Seeds
1 Tsp. Clarifying Butter
1/4 Tsp. Turmeric Powder (pinchful)
1/4 Tsp. Red Chili Powder (as per taste)
1/2 Tsp. Carom Seeds/ Ajwain
Extra Clarifying Butter for Fry
Combine ingredients together

Mix well all Ingredients 
Make stiff Dough
Divide the dough into equal portions
Roll it in very tin form

Cook From both side on griddle
Spread little ghee

Cook Again and press with clothe
Khakra ready
Combine all ingredients together in one bowl and add enough water
for stiff dough.
Now divide the dough into equal 6-7 Portions.
Roll out each portion with the help of rolling pin into round form
with little flour, it should be paper thin.
Heat the griddle or tawa on medium flame and cook each piece from
the both side.
Apply little clarifying butter or ghee on both side of each portion
and cook again on low flame until crisp by using a little pressure with clothe
as shown in pictorial.
Now methi khakra is ready to serve with tea as a snack.

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Let’s Party- “Fest Celebration- Diwali” — Roundup & Winner

Here is the roundup
and winner announcement of my 5th event Let’s Party- Fest Celebration “DIWALI” organised
By Surabhi and hosted by me. This event received 100 entries. Thanks
to all who sent their awesome recipes and make my event so successful. This is very first time when I get 103 recipes in my event.

have categorized these entries as below under table form with column of blog name, blogger and recipes links which shared by bloggers.
I love and enjoy a lot this event and
roundup….all because of my co-bloggers… a big thanks to all who sent me great
As per Surbhi’s rules, I have to  give three awards i.e Best recipe award, Top contributor award and Participation Award. 
Here is 
Sara’s Tasty Buds (34) and Nivedhanam (11)are eligible for Top Contributor Award.
Participation Award is for all bloggers. Please collect it.

 Nominee for Best Recipe Award are here:

Now come to Winner Announcement, So Here is lucky name who  get Cookbook Sweet temptation By Chef Sanjeev Kapoor, Sponsored By Preeti’s Kitchen Life….

Virtual Treat from Blogger’s Cuisine:–

Blogger Name
Blog Name
Learning To Cook
Participation Award
Amu’s Recipes
Participation Award
Best Recipe Award
Anu’s Healthy
Participation Award
Babi’s Kitchen
Participation Award
Cook Book Jaleela
Participation Award
Cuisine Delights
Participation Award
Hyderabadi Cuisine
Participation Award
Eastern Aroma
Participation Award
Yummy Food
Participation Award
My Life And Spice
Participation Award
Contributor Award
Participation Award
Best Recipe Award
Pure Vegetarian
Participation Award
Ribbon’s To Pasta’s
Best Recipe Award 
Participation Award
Pranati Nath
Healthylicious Food
For a Hungry Soul
Participation Award
Cook- Eat- Burrrp
Participation Award
Turmeric Kitchen
Participation Award
My Cooking Journey
Participation Award
Siris Food Flavors
Participation Award
Sowmya’s Kitchen
Best Recipe Award
Participation Award
Yashoda’s Kitchen
Participation Award
Sara’s Tasty Buds
Top Contributor
Participation Award
Saju’s tastes
Participation Award
Srav’s Culinary
Participation Award
Nayanas Kitchen
Participation Award
Spicy Kitchen
Participation Award
My Cook Book
Enjoyable Recipes
Participation Award
My Home Mantra
Participation Award
Kalyani’s Platter
Participation Award

Rasgulla/ Rasogulla

On the very special
occasion of Diwali, I prepare Bengali sweet- Rasogulla or Rasgulla for my
family and viewers. Under this recipe, we have to prepare chenna at home and
then we made soft ball from this dough and put in hot sugar syrup.
Bengali sweet
rasgulla is very sweet but not in excess. It’s yummy and soft spongy.  It can be serve as chilled.

Preparation time: 30
Cooking time: 15
Minutes + Chilling Time
Servings: 12 Small

500 ml Full Cream Milk
Half Lemon Juice
250 ml water
12 Spoons sugar
1 Tsp. Elachi Powder
Few drops of Rose Water


Boil the milk and add half lemon juice.
Wrap the curds in a muslin cloth, rinse under cold water, and squeeze
Once the paneer is drained completely, knead the paneer for 5-10
minutes just like soft dough.
Now divide the paneer into equal 11-12 portions and make lemon shape
ball with dough.
Now heat the water in pan, add sugar and cardamom powder in it. When sugar
dissolve completely, add paneer balls slowly one by one.
Cook for 10 minutes and cover it with lid. Ball turns into double in
size. Remove pan from the flame. When ball and syrup come on room temperature,
add rose water.
Place this bowl in to freeze till to chill.
Serve chilled Bengali Rasogulla in front of guest in Diwali week.
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with the following events:

Happy Diwali!

Diwali is my first Diwali with my food lovers and readers of Preeti’s Kitchen
Life, so I’m very exciting to say and share happiness and wishes on very
special occasion.
Troubles as light as air, love as deep as ocean,
friends as solid as diamonds, and success as bright as gold… These are the
wishes for you and your family on the evening of Diwali….


Preeti’s Kitchen Life

Here is some pictures click by my camra on Diwali occasion..

Sondesh/ Bengali Sweet- Sandesh

Today is day of celebration i.e. Diwali.  So first of all I want to say HAPPY DIWALI to
all my friends and followers. In Blogging Marathon #22 under West Bengal Theme,
I choose Bengali Sweet “Sondesh”.
Sandesh can be prepared with cottage cheese with different flavors
for unusual taste. Under this recipe, Bengal’s super hit sweet, made with sweetened cottage cheese and flavored
with cardamom and pistachios.

Preparation Time: 25
Minutes and Chilling time
Cooking Time: 0
Serving: 4-5 pieces
400ml full cream milk
Half lemon
1 tsp. Elachi powder/ Green cardamom powder
3 tbsps.  Powdered sugar up
to taste
Pistachios, halves


Boil the milk and
add half lemon juice.
Wrap the curds in a muslin cloth, rinse under cold water, and squeeze
Once the paneer is drained completely, knead the paneer for 5-10
minutes just like dough; now add powdered sugar and cardamom powder for good
flavour. Knead well again.
give proper shape in oval or round shape, you can use mould for different
with cardamom powder and pista on the top of sondesh and place in freeze till
to serving time. Now Bengali sweet Sondesh is ready to serve.

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with following events:

Blogging Marathon page for the other Blogging Marathoners doing BM#22