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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 - Tandoori Chicken

The King of kebab and probably most popular Indian delicacy is considered to be the
tastiest way to roast chicken.It is made by marinating chicken in Tandoori dahi masala
that is skewered and cooked in Tandoor.

IngredientsChicken                                                   1 no
Lemon juice                                             1 tbsp
Ginger Garlic paste                                  2 tsp
Yellow chilly powder                              1 tsp
Salt                                                            tt

Tandoori Dahi Masala (recipe in basic marinations) 200gm

Preparations   
Clean the chicken and with a sharp knife make deep insertions over it (breast, thigh, leg). Rub the salt over it.

First MarinationMake a paste of GG paste, lemon juice & yellow chilly powder and apply over the chicken and leave it for ½ an hour.

Second MarinationPrepare around one liter of Tandoori dahi Masala and Mix it well.
Cover and let it rest in the refrigerator for a minimum of 4 hours up to over night
 

Cooking 
Skewer the marinated chicken and cook it in moderately hot tandoor. Take it out hang it and allow to drip out the excess moister. Cut it into four pieces (2 legs and 2 breasts).
Skewer it again and cook till it is golden brown on colour or until cooked, with proper basting in-between.
 

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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