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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 …

Makhani Gravy - Paneer Makhni - Murg Makhani

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


Makhni stands for smooth texture. This word has been derived from “makhan” that literally means Butter in hindi.This gravy is characterized by its velvety texture that comes from the liberal use of cream and butter, red colour and the flavour of kasoori methi.

Ingredients
Tomatoes 1 kg
Ginger Garlic paste 25 gm
Green chillies 5 no
Ginger juliennes 10 gm
Red chillies powder 2 tsp
Kasoori Methi powder 1 tsp
Garam Masala powder 1 tsp
Butter 150 gm
Cream 100 gm
Honey (optional) As required

Whole Garam Masala:
Green cardamom 5 pcs
Black cardamom 2 pcs
Cloves 5pcs
Cinnamons stick 2 inch
Bay leaf 4 pcs
Black Peppercorn 1 tsp

Preparation

Wash and roughly chop the tomatoes, Melt half the butter in a handi, crackle the whole garam masalas, then add the ginger garlic paste, green chillies, sauté then add tomatoes, salt and some water and bring it to boil.Simmer until reduced to half.Pass it through a strainer.

Cooking

Bring it to boil until reduced to sauce consistency. Add the remaining Butter, cream, kasoori Methi and garam masala powder.

Adjust the sourness with honey.

Paneer Makhni
For paneer Makhni Add some cubes of cottage cheese to this gravy. Garnish it with cream and serve.

Murg makhni
For Murg Makhni, Add some pieces of Tandoori Chicken this gravy. Garnish it with cream and ginger jullienes and serve.


Comments

amit said…
thanks sir
your recipes helping me lot to understand CUISINES OF INDIA.

kishan
kkishan007@yahoo.com
mukul said…
thank you sir for your kind help bcoz i seriously want to know the recipe of this makhani gravy and within a week i will surely try to make this gravy & will let you know how it was.
by- mukul sati. 2nd year.

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