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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 - Malai Murgh Tikka

Malai Murgh Tikka

These are tender and succulent cubes of boneless chicken that melts in mouth as they are marinated in creme (malai), cheese, herbs & spices then skewed and cooked in a tandoor or grilled to perfection.


Ingredients

  • Boneless chicken breasts 800gm
  • Ginger Garlic paste 50 gm
  • Malt vinegar 1 tbsp
  • Cheese 100 gm
  • Coriander steam 1 tbsp
  • Green chilies 1 tbsp
  • Cream 100ml
  • Egg ½ no
  • White pepper powder ½ tsp
  • Salt 2 tbsp
  • Butter/ Oil for basting

Method

First Marination


Sprinkle Malt vinegar, GG paste and salt over the chicken pieces, cover and set aside for 20 minutes.

Second Marination

Take a flat vessel, grate cheese and mash it with your palm. Add egg white and mix it with cheese and rub until the cheese dissolves.


Squeeze the chicken pieces and add to this mixture


Add cream gradually then other ingredients and mix thoroughly, making sure it is all well coated, and marinate it for 1 hour.

Skewer the chicken and cook them in a preheated tandoor for 10 minutes on each side.


Baste the Tikka properly and cook it again until light brown and cooked through.


Dishing Technique

Take it out from the skewer. Arrange neatly on a plater, sprinkle some kebab masala, and garnish it with onion rings, lemon wedges and some carved salad of your choice.Serve immediately with mint chutney.

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