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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 …

Murgh Musallam


Murgh Musallam
Excerpts fron the Book - Simplifying Indian Cuisine





Murgh Musallam


It is the most famous dish from Awadh.Musallam stands for whole. And murg mussalam means whole chicken that is cooked in creamy tomato gravy.



Ingredients
Chicken 1 no
Ginger Garlic Paste 3 tbsp
Red Chilli Powder 1 tsp
Turmeric ½ tsp
Salt tt
Curd 100gm
Almomd Paste 2 tbsp
Javitri Elachi Pd ¼ tsp
Saffron a pinch
Milk to dissolve the saffron

For Filling
Eggs (Hard Boiled) 2 no
Chicken Mince 100gm
Onions 50 gm
Ginger Garlic Paste 1 tbsp
Garam masala Pd ½ tsp
Dried Fruits & Nuts 100 gm
Salt to taste
Ghee for frying and basting

Preparation
Prepare a marinade using red chilli powder, turmeric, salt and ginger garlic paste.Rub it over the chicken and leave for half an hour.
Peel and finely sliced the onions, and chop the dried fruits & nuts.

Cooking
Heat ghee in a kadhai and shallow fried the chicken until it turns brown.
Now sauté the sliced onions in the same ghee until transparent.then add the minced chicken, ginger garlic paste, salt, garam masala and the dried fruits & nuts.
Stuff the chicken (abdominal cavity) with this minced mixture and one boiled egg.and tie it or seal it with trussing needle.
Beat the curd with a whisk and mix the dissolved saffron, almond paste & javitri elachi powder to prepare a smooth mixture.
Apply this mixture over the chicken.then Transfer the chicken to a greased baking tray.
Roast it in a pre heated oven until the chicken is well cooked and the colour turns brown.

Dishing Technique
Transfer the chicken to a platter, remove the thread, Garnish it with dried fruits, nuts,
coriander and boiled egg.

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