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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 …

Handi Cooking - Handi Gosht

Excerpts from the Book - Simplifying Indian Cuisine - Shakesh Singh/Aman Publication

The concept of Handi cooking is around 600 – 700 years old which has been passed from generation to generation in India. Handi means an earthen pot in which cooking of curries takes place on slow fire.Handi comes in different shapes and size but main feature remains the same to all that is, a thick bottom that ensures that food does not stick to the bottom. It is well known fact that the food cooked on slow fire preserves the natural characteristics- aroma. Flavour, nutrition to its maximum. The most important aspects of handi are bhunao and dum, meaning roasting and maturing of a prepared dish. It is best for preservation of natural characteristic of vegetables, herbs and spice.

Handi Gosht
Gosht 800gm
Onions 200gm
Tomatoes 200gm
Ginger garlic paste 50 gm
Green Chillies 8-10 no
Curd 200gm
Oil 100 gm
Whole garam masala 10 gm
Mace a pinch
Red chilli powder 1 tsp
Cumin powder 1 tsp
Coriander powder 2 tsp
Fresh coriander 10 gm

Clean and cut the gosht. slice the onions.And finely chop the coriander and green chillies.

Heat oil in a handi, add the whole garam masala and let it crackle.
Add the onions and sauté till golden brown in colour. Then add the ginger garlic paste and chopped green chillies.stir fry for some time and now add the meat and the spices. Bhunno until the boti are brown.Add the tomatoes and keep stiring till it starts leaving oil. Put off the flame and add the whisked curd followed by some water, bring it to boil, cover and simmer until it is cooked and the gravy is of right consistency.

Dishing Technique
The handi gosht should be served in the same handi, properly covered and opened while eating only.Garnish it with chopped green coriander and serve it with your choice of indian bread.


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