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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 …


Cardamom is one of the most popular and expensive aromatic spice herbs from the Zingiberaceae family. Scientifically called as Elletaria cardamomum this variety hails from India and as having medicinal properties is mentioned in vedic texts and in Ayurvedic medicine.

Cardamom is extensively used for savory and sweet dishes especially for its aromatic flavor and taste. Cardamom is called as Hayl or Habahan is Arabic, Elaichi in Hindi, Yaalukalu in Telugu. In South Asian countries, green cardamom is mostly used in traditional sweets and in making of Masala chai (special spiced tea) is also used in some extent in savoury dishes. In some Middle Eastern countries, coffee and cardamom are often ground in a wooden mortar and cooked together in a skillet over wood or gas, to produce mixtures that are as much as forty percent cardamom.

There are several plants of the general Elettaria and Amomum in the ginger family Zingiberaceae. Both of them are native to India and are recognized by their small seed pod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds. Elettaria pods are light green known as green or true cardamom that is distributed from India to Malaysia while the Amomum pods are larger and dark brown commonly known as brown cardamom, java cardamom, Bengal cardamom or white cardamom and are distributed mainly in Asia and Australia. The word cardamom is derived from the Latin word cardamomum, the latinisation of the Greek term kardamon, cress + amonmon, a kind of an Indian spice plant.The earliest attested form of the word kardamon is the Mycenaean Greek ka-da-mi-ja, written in Linear B syllabic script.

Initially there were three natural varieties of green cardamom plants namely the Malabar (Nadan/ Native), Mysore and the Vazhuka. Malabar is the native variety of Kerala and these plants have panicles which grow horizontally along the ground. Mysore is the native variety of Karnataka and the plants panicles grow vertically upwards. Vazhuka is naturally hybrid between Malabar and Mysore varieties and the panicles grow neither vertically nor horizontally but in between.

Green and black cardamom, both forms of cardamom is used as flavorings in both food and drink, as cooking spices and as a medicine. Elettaria cardamomum (the usual type of cardamom) is used as a spice, a masticatory, and in medicine; it is also smoked sometimes.

Cardamom has a strong, unique with strong aroma and taste, resinous fragrance while black cardamom has a distinctly smoky, though not bitter, aroma with a coolness some consider similar to mint. It is a common and vital ingredient flavoring many dishes in Indian cooking and often used in baking and making of sweets.Green cardamom is one of the most expensive spices by weight but little is needed to impart the flavor. Cardamom is best stored in pod form because once the seeds are exposed or ground they quickly lose their flavor. However, high-quality ground cardamom is often more readily (and cheaply) available and is an acceptable substitute.


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