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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 …

Kadhai - Kadhai Paneer/Kadhai Murg

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

Kadhai is the Indian wok. It is a deep, concave utensil made of brass, iron or aluminium and this is the Indian answer to stir – fry. This style of cooking is very versatile and quick if some of the basic preparations (like preparation of the kadhai gravy, ¾ cooking of meat before finishing in kadhai) has been done in advance.

Originally, there was only two kadhai delicaies – Kadhai Murg and Kadhai Gost, and it was served in the kadhai in which the food is prepared. The kadhai is placed in the centre of the table and everyone eats out of it.But today there are number of kadhai delicacies and it is characterized by dry preparation, cooked in a tomato based masala (Kadhai gravy) and finished with kasoori methi and garam masala.

The reason of not using water is that the main ingredient is cooked in the juice of tomatoes and meat itself.when the cooking process is about to complete, the food is stirred constantly and the sides is scrapped vigorously to prevent sticking and this scrapped masalas adds to the flavour.

To enjoy a kadhai dish to its fullest, the dish must be consumed immidiately.and it should be done on site.


Kadhai Gravy

Ingredients
Tomatoes 700 gms
Ghee 75 gms
Garlic paste 30 gms
Coriander seeds 15 gms
Whole red chilies 10 No
Green chilies 4 No
Ginger 45 gms
Kasoori methi 5 gms
Salt to taste
Garam Masala 5 gms

Preparation
Pound the coriander seeds & whole red chilies with a pestle.
Remove steam, wash, slit, deseed & chop green chilies. Scrap, wash & chop ginger. Wash & chop tomatoes.

Cooking

Heat ghee in a kadhai; add garlic paste & sauté for over medium heat until light brown. Add the pounded spices, sauté for 30 sec. add green chilies & ginger, sauté for 30 sec. then add tomatoes & bhunno until the fat comes to the surface. Now add fenugreek & salt, stir. Sprinkle garam Masala & stir.

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Kadhai Paneer
Kadhai Paneer is probably the most popular of all the kadhai dishes in Indian, by far the easiest, tastiest and most colourful of all the versions.

Ingredients
Paneer 500 gm
Oil 1 tsp
Capsicum 2 no
Onion 1 no
Green coriander 25 gm
Kasoori methi 1 tsp
Lemon juice ½ lime
Ginger julienne 5 gm
Dried crushed chillies ½ tsp

For kadhai masala (gravy)
Tomatoes 750 gm
Ginger garlic paste 50 gm
Coriander seeds 1 tbsp
Red chillwhole 6 -7 no
Garam masala powder 1 tsp
Kasoori methi 1 tsp
Oil 60 gm
Salt tt
Sugar 1 tsp (optional)

Preparations
Make a paste of tomatoes; chop the green chilles and coriander.
Pound the coriander seeds and red chillies.
Cut the capsicum into strips; slice the onions and battons of paneer.

Cooking

Heat the oil in the kadhai; add ginger garlic paste and sauté over medium heat until light brown in colour. Add the pounded masalas stir for ½ minutes then add tomato paste.
Bring it to boil, reduce the heat and simmer unless all excess moisture has evaporated and the fat starts to separate out. Add the salt, garam masala and kasoori methi and stir.Taste and add sugar if needed.
For stir – fry

Heat the oil in a kadhai; add the crushed chillies, capsicum strips and onions. Stir and sauté on high flame for about a minute.
Add the paneer and stir for another minute, now add the sauce and mix well.
Adjust the seasoning and finish it with fresh coriander, kasoori methi and lemon juice.

Dishing Technique
Portion it in a plate, Garnish with ginger juliennes and serve with choice of Indian breads.


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Kadhai Murg

Ingredients
Chicken 800 gm
Ginger garlic paste 50 gm
Oil 90 gm
Red chillies 6-8 no
Coriander seeds 1 tsp
Green chillies 4 -5 no
Green Coriander 2 tbsp
Garam Masala 1 ½ tsp
Kasoori methi 1 tsp

Preparation
Clean, wash and cut the chicken into pieces.Make a paste of tomatoes, chop the green chilles and coriander.
Pound the coriander seeds and red chillies.

Cooking
Heat the oil in the kadhai; add ginger garlic paste and sauté over medium heat until light brown in colour. Add the pounded masalas stir for ½ minutes then add tomato paste.
Bring it to boil add green chillies chopped green coriander, reduce the heat and simmer for 5-6 minutes.
Add the chicken pieces, bring it to boil, simmer and keep string occasionally, until the fat leaves the masala, and the chicken is cooked.
Sprinkle garam masala and fenugreek, stir and adjust the seasoning.

Dishing Technique
Portion it in a plate or prefe, Garnish with ginger juliennes and green coriander and serve with choice of Indian breads.



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