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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 …

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Do you remember the colour of Shahi Paneer you had last time ??? and the colour of same dish being served at your favourate restaurant ???

Are you really aware of the kadhai chicken or the tawa chicken ?

Can you say why a bhindi do pyaza is called as do pyaza or what is special with the Paneer Pasanda ?

Don’t you find all these dishes confusing apart from being very delicious?

The Indian dishes are prepared in different ways but sold by same name. Sometimes this difference is such that it becomes hard to believe that the dish served is same as ordered.

For example, you will find a red or orange coloured gravy is served with some cottage cheese(Paneer) by the name of Shahi Paneer. But, I will say shahi Paneer should be white coloured preparation made with cashewnut and boiled onion paste. It is slightly sweet in taste and delicately spiced with cardamom and mace powder.

You should know that
Shahi Paneer is made in white gravy that is made with onion paste and cashewnut paste.
Kadhai chicken in prepared in the kadhai (Indian Wok) and this preparation has compulsory addition of onion and capsicum.
The onion is added two time in do pyaza and so on .....
My coming posts would help you with the defining characteristics of various dishes. Try to understand the concept behind these delicacies, assess the dishes being served in various Indian Specialty Restaurants and of course you can prepare these delicacies with full confidence.

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