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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 …

Tart, Pie and more....


5-7 degree temperature, foggy and cloudy morning of Delhi’s winter when it is difficult to come out of the quail, the batch “C” of the present first year was present in the Lab kitchen of our college. All of them were smartly dressed in their Chef uniforms, well equipped with their gadgets and seemed to complete their warm-ups. They all seemed to be hungry – hungry not to eat, but to learn and master the craft.


The level of dedication and the craving for knowledge, drag me to join them and share something. After listening to them, I came to know that they are going to make some quiche and Pie, other than the vichyssoise soup, Haricot des’ legumes and the regular Indian lunch.

I got stuck to the quiche and the pie; I tried to know the method of their preparation, and the defining characteristics of their base, from them. (I would like to tell you, that the Tart, pie, Quiche and Flans have the similar base that is made from the short crust dough/paste) so, I was looking for the characteristics of the short crust base and some other technical aspects.

The short crust paste or dough is a type of dough, made by rubbing butter, margarine, ghee (or any fat) and mixing it with least amount of water (preferably cold water). All the dough for short crust base, our Samosa dough, Mathi dough and the Poori dough would come under this category.

Actually, the main purpose is to have a product with crumbly texture (short eating quality), that is obtained by restricting the quantity of Gluten formation. Gluten is the mass produced when the proteins (Glidin and Glutenin) present in wheat flour reacts with water. This is elastic in nature and helps to entrap the carbon do oxide, produced in the process of bread making. But while making, a pie or tart base we don’t want this Gluten (this will give you a tough product) so minimize it by layering or covering the proteins with some fat.

After Gluten, I wanted to discusses some of the products such as the Pie, Tart, Tartlets, Tarttatins, in detail but the time constrain did not allow me to do it there. So i am completing that session with this Blog post. Actually there are some advantages of this, i can discuss the concepts to a large group with the champs !! 


A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard.








A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients. Pies can be either "filled", where a dish is covered by pastry and the filling is placed on top of that, "top-crust," where the filling is placed in a dish and covered with a pastry/potato mash top before baking, or "two-crust," with the filling completely enclosed in the pastry shell. Pies can be a variety of sizes, ranging from bite-size to ones designed for multiple servings

A quiche is an oven-baked dish made with eggs and milk or cream in a pastry crust.

Usually, the pastry shell is blind-baked before the other ingredients are added. Other ingredients such as cooked chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is baked.

Tarte Tatin is an upside-down tart, of apples, other fruit, or onions.

A flan is an open-topped pie similar to a quiche or custard tart. In savory versions, its filling is often not custard-based. The base is of shortcrust pastry.

Tartlet - a small tart usually used as a canape

The categories of 'tart', 'flan', and 'pie' overlap, with no sharp distinctions (though 'pie' is the more common term in the United States),I hope, you are in position to differenciate the above mentioned products…

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