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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 …

Cauliflower/Gobhi Biryani


Cauliflower/Gobhi  Biryani 
For details of Biryani, please go to my previous post - Biryani and Pulao

Ingredients:
For the Cauliflower Marination
Cauliflower (florets) -  200 gms
Curds - 50 gms
Ginger Garlic paste - 1 tsp
Garam masala  - 1/2 tsp
Cumin powder  -1/2 tsp
Turmeric Powder -1/2 tsp
Salt  - ½ tsp

For the Rice:
Long Grain Basmati Rice – 300 gm
Whole Garam Masala – 20 gm
Oil – 1 tbsp
Water – As Required
Pinch of salt.

For the Biryani
Clove - 2
Cinnamon - 2"
Bay leaf – 1 no
Cardamom – 2 no
Onions - 2 medium
Coriander powder  - 1 tsp
Red chilli powder – ½ tsp
Turmeric powder – ½ trp
Garam Masala Powder – ½ tsp
Black Pepper powder – a pinch
Mace cardamom powder – a pinch
Ginger Julliennes – 1 tbsp
Green chillies - 3 nos
Mint & coriander leaves - 1 cup together
Salt to taste
Oil - 2 tsp
Butter/ Ghee - 1 tsp
Kewra water – I tsp
Dissolved Saffron – 1 tsp

Methods

For the Cauliflower Mixture

Wash and parboil cauliflower for 5 mins. Drain the cauliflower and mix with curds, ginger garlic paste, garam masala, cumin powder and salt. Marinate for 15 mins.

For the Rice
Wash and soak rice for 15 mins. Then cook the rice in boling water flavoured with whole spices.Drain  off  the excess water when the rice is 80% done.

Making the Dum Biryani:
Heat oil add the whole spices and let them crackle, now add the onion slices and sauté till the onions are done. Take out some of the brown onion and keep it aside. Then add cauliflower marinade, sauté well. Then add the powdered spices and cook till it starts leaving oil.
Layering and Maturation
Take a heavy bottom handi and grease it with some ghee. Now spread some rice and cover this with a layer of cauliflower mixture. Sprinkle some ,slit green chillies, brown onions,ginger julienne, mint & coriander leaves . Sprinkle some kewra water and dissolved saffron as well. Repeat this layering couple of times.
Seal this container and cook it on slow flame.
Dishing Technique
Open the vessel immidietely before the service and enjoy it with choice of your Raita and salad.

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