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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 …
UP/Awadh Cuisine

Hara Kebab

Khaste Mathura Aloo

Shahi Murg Korma

Dal Masoor Musallam

Boiled Rice



Hara kebab

The delicately flavoured kebab of spinach, assortment of vegetables and channa dal, stuffed with dried fruits and pan grilled.


Boiled carrots 200 gm

Boiled Beans 300 gm

Boiled Peas 200 gm

Boiled Spinach 300 gm

Boiled Potatoes 100gm

Boiled Chana Dal 50 gm

Green coriander (chopped) 2 tbsp

Ginger (chopped) 1 tbsp

Green chillies 1 tsp

Salt tt

Chat masala 1 tsp

Yellow chilly powder 1 tsp

Javitri elachi powder ¼ tsp

Garam Masala Powder 1tp

Ghee For shallow frying


Squeeze excess water from boiled vegetables and roughly chop them

Pass the boiled chana dal and make a paste of it. Mash the boiled potatoes then add all the ingredients and mix well to form a smooth paste.

Divide the mixture into 20 equal portions and make roundles.

press it between your palms and then folding it back to give it a shape of a tikki.


Heat and grease a mahi tawa or griddle with some ghee and place the kababs in it. Then put on very slow flame. Melt little more ghee and pour on the kebabs when required.

When the sides of the kebabs appear to be of light brown colour, take them out.

Dishing Technique

Arrange neatly on a plater, sprinkle some kebab masala, and garnish it with onion rings,

lemon wedges and some carved salad of your choice. Serve with mint chutney

Khaste Mathura Aloo


Potatoes 600 gm

Green chillies 4-5 no

Ginger garlic paste 1 tsp

mango powder (amchur). 1 tsp

Red chilli powder 1 tsp

Turmeric powder 1 tsp

Sugar 2 tsp

Cumin seeds 1 tsp

Hing a pinch

Coriander leaves 20 gm

Oil 50 ml

Salt to taste.


Boil the potatoes, peel it and cut into cubes.Finely chop the green chillies and green coriander.


Heat oil in a heavy bottom pan, add asafoetida and cumin seeds. Let them crackle add, ginger garlic paste, turmericpowder, mango powder, sugar, chilli and salt. Add potatoes and mix to coat the potaoes withthe spices. Heat till potatoes brown but turn freqently.

Sprinkle coriander leaves.

Dishing technique

Portion it in a bowl, garnish it with green coriander and serve hot with pooris and raita.

Shahi Korma


Chicken 800gm

Onions 150 gm

Almonds 25 gm

Ginger garlic paste 75 gm

Curd 150 gm

Ghee 100 gm

Salt tt

Cloves 5-6 no

Cardamom 4-5 no

White pepper powder ½ tsp

Large cardamom 4 no

Cinnamon sticks 5 gm

Cumin seeds 1 tsp

Coriander powder 3 tsp

Red chilly powder 2 tsp

Garam Masala powder ½ tsp

Vetiver (kewra water) ¼ tsp

Green coriander leaves for garnish

Almond flakes 1 tsp


Cut the mutton into pieces. Slice the onions, Blanch and de-skin the almonds and Make the paste of it.


Heat the ghee in a handi; add whole garam masala and sauté over medium heat.

Add the sliced onions and sauté till golden brown in colour.

Then add the ginger garlic paste, followed by coriander powder, red chilly powder & salt.

Now add the chicken and bhunoo. Add the almond paste and stir for 2-3 min.then add the whisked curd cook it for some time. Add some water and allow the mutton to cook.

Now add the pepper powder, Garam masala powder and kewra water and stir.

Dishing Technique

Portion it in a bowl, Garnish it with coriander leaves and almond flakes. Serve with your choice of Indian bread.


Vermicelli (Semia) 100gm

Milk - 500 gm

Sugar - 4 tablespoons

Cardamom fine powder - ¼ tsp

Cashews / Pista / Badam - 50 gm

Ghee - 1 tablespoon


Roast the vermiceli in little ghee and keep aside.


Boil the milk in a heavy bottom pan. Add the vermicelli and cook till done.

Add sugar, cardamom powder, cashews, raisins mix well and heat it for 2 minutes. Portion in bowls garnish it with nuts and serve hot or cold.


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