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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 …

Tandoor - The Indian Clay Oven


Tandoor

Simplifying Indian Cuisine, Shakesh Singh, Aman Publication
 
A tandoor is a clay oven used in cooking. The food is cooked over a hot charcoal fire. Temperatures in a tandoor can vary from low to high and even to very high degree.It is common for tandoor to remain lit for long periods of time to maintain the high cooking temperature. The tandoor design makes it very efficient and the contemporary ovens can never match the quality of tandoor cooked products. The products has a typical aroma, taste, texture and low fat contents that makes the tandoor so popular and unique world wide.
The Tandoor is used for cooking in India, Afghanistan, the Middle East, and Central Asia as well as in Pakistan and Bangladesh. The tandoor is used for cooking certain types of foods such as tandoori chicken, chicken tikka (kebabs) and bread varieties like tandoori roti, naan, Parantha. The word tandoori is the adjective meaning "pertaining to the tandoor" and is used to describe a dish cooked in a tandoor.
 In India, the tandoor is also known by the name of Bhatti.

History
The word Tandoor is derived from Sanskrit word kund which mean a large bowl-shaped vessel. The kund could be used for the storage of water and grain or as a havan kund, to contain a ritual fire in vadic times.The word kund is used as kandu in ordinary usages, and from kandu it becomes kandoor.  Then the ‘k’ becomes‘t’ and ultimately we have the world Tandoor.
The origin of Tandoor is still a matter of continuing research, but generally it is said to have originated in ancient India. Tandoors have been found in the excavations of Harappan and Mohenjo Daro settlements of the ancient Indus Valley Civilization, though the evidense of the earliest tandoor was excavated from Kalibangan, that is located in the Ganganagar district of Rajsthan.These resemble tandoors in use today, particularly those found in house of Punjab and Haryana – states neighbouring Rajsthan.
Along with the tandoor, pits used for storage of grains were also discovered. Rolling platters and curry stones have also found and every thing taken together suggest that grain was ground, kneaded into dough, abd baked in the Tandoor.
If we try to find the history of cooking or cooked food, we would think of spit roasting, where game was cooked over burning wood or charcoal.and they might found a pleasant odour of charcoal mixed with animal flesh.This could have led to the spit roasting of game, initially aon a spear progessing over time to a more sophesticated form of a skewer.
Construction of Tandoor

The tandoor is made from clay that is free from sand content and a typical kind of grass
Called as munj.The process of making a Tandoor goes like this-

Cleaning of soil
Formation of clay
Making Patti of the clay
Making circular base of the Tandoor
Ring Fusion
Crafting the mouth


Cleaning of soil
The clay is cleaned with so that there should not be any piece of stone or sand that could
make the Tandoor fragile. The plastic clay should be avoided as working with this type of
clay usually develops cracks after drying.




Formation of clay

      The clay is prepared by beating it with hand and then kneading it. It may also be beaten with a simple, flat, broad piece of wood or stone. Binders are then added with water. The mixture is kneaded with hands or feet, covered with a sack and kept wet for three or four days.


Making Slab (Patti) of the clay
Once the clay is ready for use, slabs (Patti) about 12-15 cms wide, 50-60 cm thick and 2
3 cm thick, are made. Some dry clay is sieved on to these and then they are rolled into
cylinders.

Making circular base of the tandoor
These cylinders are then unrolled into a semi circle. Two or three such Pattis form the base of the tandoor. After the base is made, the uppermost part of this ring is pinched at intervals to create little notches. It is then left to dry overnight so that it becomes hard and ready to receive the weight of the next ring.
 

Ring Fusion
When the clay has dried to the correct hardness, another ring is fused on the top of the
ring. This smooth and wet clay ring fits on the top of the earlier ring, especially where the
notches have been pinched. This is designed to give the tandoor firmness and stability.
Subsequent sections are then added until the required height is reached.

Crafting the mouth
This involves the shaping of the last section on top, which is turned inwards by hand and
shaped like the upper part of a pitcher.

The tandoor is now complete.



      Types of Tandoor
·         Conventional Charcoal Tandoor
·         Gas Tandoor
·         Electric Tandoor

Comments

liked the charcoal tandoor

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