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jitiya - Jivitputrika or jitiya

11 top delicacies for Jivitputrika or jitiya

Jivitputrika or jitiya Jivitputrika or jitiya is a festival celebrated for the well being and prosperity of the children. Mothers fast and pray for the long life of their kids. This is mainly celebrated in the states of Bihar, Jharkhand & Uttar Pradesh. When and how to celebrate Jivitputrika/ jitiya This is a 3 days festival and starts from seventh lunar day of Krishna-Paksha in Ashvin month to ninth lunar day. As per english calendar, this festival is celebrated in September. These three days are celebrated as 1.Nahai – Khai (Satwmi) 2.Khur Jitiya or Jivitputrika day (Asthami) 3.Paaran (Naomi)
Nahai khai – This is the preparatory day and as per the rituals – Mothers take bath in the morning and take food. The food generally consists of – Pua, Kheer, Sevai Khur Jitiya or Jivitputrika day The actual festival day. Mothers observe whole day fast. They do not take water, for almost 24 hours or more. It is also customary to have Sargi, something …

Recipe - Lamb Seekh Kebab

Succlent lamb mince mixed with spices, ginger, garlic and saffron is wrapped around skewers and roasted on hot charcoal embers.

Babar hired Hindu cooks who ground goat meat and spiced it up, wrapped around iron rods, slowly cooking it over open fire making Seekh Kebabs. The original skewers were made of iron rods with a diameter of about ½". Both ends of the rod were pointed to help threading meat. Normally, Seekh Kebab is cooked on hot charcoal embers.


  •  Lamb (Boneless, small pieces)              800 gm
  • Garlic                                                      20 gm
  • Ginger                                                     20 gm
  • Green coriander                                     20 gm
  • Green chilies                                          20 gm
  • Saffron                                                   a pinch
  • Salt                                                         tt
  • Red chili powder                                   1 tsp
  • Garam masala Pd                                    1 tsp
  • Butter                                                      for basting

  • Mix all the ingredients except Butter. And mix them well. Pass the mixture through food processor and keep aside for some time.
  • Divide the mixture into equal portions and make roundels.
  • Apply this mixture on the skewer with your wet palm. Press each roundel along the length of the skewer in a cylindrical shape leaving some gap and making each kebab 5 -6 inches long.
  • Cook it in moderately hot tandoor or over a charcoal grill for 6-8 minutes. Baste it with melted butter and further roast for 2-3 minutes.
Dishing Technique
  • Take it out from the skewer. Arrange neatly on a plater, garnish it with onion rings, lemon wedges and some carved salad of your choice.Serve immediately with mint chutney and roomali roti.


Anonymous said…
Mr. shakesh
i just tried your Lamb Seekh Kebab recipes. and am proud on myself because of your effective technique. thank u.

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