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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 …

Rizala - Mutton Rizala

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


Rizala is a mutton preparation in creamy gravy.This gravy/ preparation breaks the monotony of dark gravies and adds a variety to the menu.

Ingredients

Mutton 800 gm

Onions 200 gm

Ginger garlic paste 2 tbsp

Curd 200 gm

Ghee 200 gm

White pepper powder 1 tsp

Salt tt

Cashewnuts 30 gm

Khoya 75 gm

Desicated coconut 1 tbsp

Kewra jal 3 – 4 drops

Cardamom 4-5 no

Mace 1 gm

Silver leaf 2 no

Green coriander 5 gm

Preparation
Wash and blanch the mutton in boiling water.remove the scum, drain and keep aside.

Grind the onions, cashewnuts and coconut seperately to fine paste.



Cooking
In a heavy bottom pan place the mutton, pour enough water to cover, add salt, green cardamoms and bring it to boil, and then simmer.

When the meat is half cooked, add the ground onion and ginger garlic paste. Cook until dry. Then add ghee and beaten curd fry till the meat is dry. Add the nut paste and coconut and fry for some time, taking care that masala donot brown.

Then add white pepper and some water enough to cook the mutton for thick gravy.

Remove from the fore add kewera water and mashed khoya. Blend well finally add cream

Dishing Technique
Portion it in a shallow dish covering mutton pieces with silver leaf, sprinkle some green coriander and serve with your choice of Indian bread.








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