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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 …

Do pyaza - Gost do pyaza, Egg do pyaza, Paneer do pyaza, Bhindi do pyaza, murg do pyaza

Excerpts fron the Book - Simplifying Indian Cuisine 
Do pyaza

The dopyaza is a classic Indian dish dating back at least 500years. The name dopyaza broadly translates as "2 onions" or "double onions". Some traditional versions of the dopyaza use twice the weight of onions compared to the weight of meat but a classic Indian dopiaza is more likely to use the onions in 2 different ways, fried and boiled, at different stages of the cooking. The new version has small fried pieces of onion in the sauce and then larger chunks of lightly cooked onion are added towards the end of the cooking.

There are several varities of do pyaza - Gost do pyaza, Egg do pyaza, Paneer do pyaza, Bhindi do pyaza, murg do pyaza..

Murg – do - pyaza
Chicken 800 gm
Onions 400 gm
Ginger garlic paste 2 tbsp
Curd 150 gm
Ghee 200 gm
White pepper powder 1/2 tsp
Red chilly powder 1 tsp
Coriander powder 2 tsp
Salt tt
Cloves 5 no
Cardamom 4-5 no
Mace and nutmeg powder ¼ tsp

Clean and cut the chicken into 8 pieces.marinate the chicken in curd, ginger garlic paste and salt mixture for about 1 hour.
Slice the onions. Grind half of the onions and keep aside.

Heat ghee in a heavy bottom pan. Fry sliced onions till golden brown in colour. Remove and keep aside.
Now add cloves cloves, cinnamon and cardamoms. Add the onion paste and fry till golden brown in colour. Add the coriander powder, red chilli powder and pepper powder, stir, add the marinated chicken. Mix thoroughly and cover and cook till the moisture evaporates.Add ¾ of the brown onion. Add some water, sufficient for thik gravy.

Cook until chicken is done. Add the mace and nutmeg powder.
Dishing Technique

Portion it in a plate, Garnish with some green coriander and ginger juliennes and serve with your choice of Indian bread.


MANISH said…
thanks for such suggesting such a healthy food in this season. lady finger, onions and other veges looking delicious. my babies like such type of food and this is not only butiful bt healthy so i will prepare for .............

thanks again...

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