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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 …

Kebab


Kebab
 Simplifying Indian Cuisine, Shakesh Singh, Aman Publication

Kebab is a generic term which includes variety of cooked meats/vegetables with little water or without water.The word kebab is derived from the Persian word - Aab and Kum. Aab means water and kum means less.so, it is a dish cooked with less water.

The basic characteristics of kebab are -
  • Rich brown velvety texture
  • Crusted surface
  • A uniformly tender and succulent inside.
  • A typical apetising Aroma

A good kebeb should melt in mouth should not require any great effort in chewing. Gilawat ka Kebab, reputed to be so tender that even a toothless person could eat it without difficulty.

Kebab is considered to be of Turkish origin and we usually associate kebabs with the advent of the Mughals into India. But this is not strictly true. The kebab was already a well-established tradition in many forms in India.The Rajputs, for example, made suley or smoked kebabs long before the Muslim invasion. Hunting being a popular sport of the Maharajas, game meat was a favourite. This meat was often cooked over an open fire in the forest. Meat that was not consumed immediately was pickled and preserved for another day. The origin of the kebab was probably just a hunk of freshly killed meat smoked or cooked over a simple wooden fire with a little salt and maybe some chilli powder added to it. The subtle addition of flavours, textures and tastes was an art form that evolved over a period of time. Most of the Maharajas were adept at cooking and evolved elaborate recipes using the finest ingredients. Not all kebabs are made of meat. From the state of Kishengarh in Rajasthan comes the dahi ka kebab, made with yoghurt and gram flour flavoured with saffron.

Types of kebab

A.Grilled or Tandoori

B.Shallow Frilled or Tawa

Tandoori kebabs

These are types of kebabs consisting of small pieces of meat or vegetables threaded on skewers and grilled in tandoor.
Tandoori kebab made tandoori cuisine famous worldwide. It is made with chicken, lamb meat or vegetables, it is mostly prepared with a mix of spices, and cooked in a tandoor with skewers. The radiant heat from the tandoor slowly cooks the meat and due to the lack of direct heat from the fire, the juices remain inside while adding flavour, keeping the meat's moisture intact. It is usually served with a variety of Indian breads, along with onions and mint sauce.
Fried kebabs
Tawa kebabs (Shallow fried)
These are the category of kebab that are cooked on a flate tawa (like mahi tawa) with some amount of fat.
The tundai kebab, Shami kebab, Shikampuri kebab are some of the shallow fried kebabs.



Deep Fried kebabs
These are the category of kebab that are deep fried in kadhai of fat.


The success of kebab depends on the
  • Succulence or freshness of tender meat or vegetable.
  • The size of the meat/vegetable
  • Marination
  • Right degree of cooking.
  • Basting at right intervals

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