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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 …

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MAHARASHTRIAN MENU


Tomato Saar
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Kolhapuri Chicken
Masala Chi Vangi
Amti
Poli
Boiled Rice
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Puran Poli



TOMATO SAAR
Tomatoes    500 gm
Rice Flour    40 gm
Coconut milk    20 ml
Vegetable Oil    20 ml
Cumin Seeds    5 gm
Green Chillies    2 no
Red Chilly Pd    1/4 tsp
Salt     tt
Sugar    1tsp
Black Pepper    1/2 tsp
Green Corriander    5gm
Water    As Required   

PRE-PREPARATION
1.    Wash, Boil, Peel and puree the tomatoes.
2.    Put the rice flour in a bowl slowly add the coconut milk and mix this paste with the tomato puree.
PREPARATION
1.    Heat oil in a handi over a medium flame, add first the cumin seeds then green chilies, stir and and the tomato mixture, the RCP, Salt, Sugar and the pepper.
2.    Stir and bring it to simmer, cook till done.
3.    Sprinkle some chopped fresh coriander while service


KOLHAPURI CHICKEN
                                                                                               
 Chicken    800gm
Coriander seeds    10gm
Ginger    20gm
Garlic    30gm
Cumin   1/2 tsp
Onions    300 gm
Pepper corn    1/2 tsp
Turmeric    1tsp                                                                                                                                      Red chillies    1tsp
Salt tt                                                                                                                                                      Oil    30ml
Tomatoes    300 gm
yoghurt    100 gm
Cloves    2no
   

 PRE-PREPARATION
1 Cut the chicken into medium pieces
2 Put the chicken in a bowl and marinate it with yoghurt , grated ginger and crushed  garlic, salt and turmeric .
3 Broil some red chillies , coriander seeds , cloves , and grind them .
4 Slice the onions and some tomatoes .
 PREPARATION
1.    Heat fat , add sliced onions , and cook till it turns brown .
2.    Add ginger garlic , spices , marinated chicken and stir fry .
3.    Add tomatoes followed by salt ,some water and cook till it is done .
4.    Garnish with ginger juliennes and coriander

MASALA CHI VANGI




INGREDIENTS
QUANTITY
Brinjal
1 kg
Coconut
01no
Onion
300 gm
Corrianderseeds
10 gm
Peppercorn
½ tsp
Turmeric powder
5 gm
Red chilly powder
5 gm
Cloves
2 no
Sugar
10 gm
Corriandar seeds
5 gm
Salt
Tt
oil
30 ml




PRE - PREPARATION
1.Grate the Coconuts,chop onions.
2.Wash and cut the Brinjals into cubes.
3.Roast the whole masalas and grind them.
PREPARATION
1.Heat oil into a vessel,sauté onion + Brinjals + salt + sugar + turmeric.
2.Add some water if it start sticking into the pan.
3.Fry it well then add sufficient water to cook it.
4.Sprinkle the grated coconuts and garnish it with chopped corriander


AMTI(DAL)

INGREDIENTS
QUANTITIES
Touver Dal
300 gm
Onion
250 gm
Turmeric
5 gm
Red chilly powder
5 gm
Green Chillies
2 no
Tamarind
10 gm
Jaggery
10 gm
Garam Masala
1 tsp
Oil
50 ml
Salt
tt
Curry Leaves
20(approx)
Godda Masala 1 tsp
 Water


As Required


PRE – PREPARATION
Clean,Wash and soak the dal.
Chop the onions and slit the green chillies.
Soak the Tamarind in water.
PREPARATION
Cook the dal with salt and turmeric powder.
Heat oil in a pan,Add Mustard seeds &curry leaves when it crackles add,green chillies, chopped onions then add chilly powder and turmeric.
Now add the cooked dal followed by jaggery & Tamarind pulp.
Adjust the seasoning and serve hot


Puran Poli

Ingredients

For The Dough
2 cups whole wheat flour
2 tbsp oil

For The Filling
1 cup Channa dal
1 cup sugar
a few saffron (kesar) strands
2 tbsp ghee
1/2 tsp cardamom (elaichi) powder
1/4 tsp nutmeg (jaiphal) powder
Rice flour (gehun ka atta) for rolling
ghee for smearing

Method
For the dough

    Combine the flour and oil in a bowl and knead into a soft dough using enough water.
    Divide the dough into 15 equal portions and keep aside.


For the filling

    Combine the dal with 1½ cups of water and pressure cook it for 3 whistles.
    Allow the steam to escape before opening the lid.
    Drain any excess water and mash the dal lightly using the back of the spoon
    Dissolve the saffron in a little water and keep aside for 15 to 20 minutes.
    Heat the ghee in a broad non-stick pan, add the dal and sugar and cook on a medium flame for 20 minutes or till the mixture thickens, while stirring continuously.
    Add the cardamom powder, nutmeg powder, mace powder and saffron mixture and mix well.
    Cool slightly and divide it into 15 equal portions. Keep aside.


Method
    Stuff the roundles of dough with puran. Dust it with rice flour and roll it carefully. Griddle it on hot tawa and serve this with ghee.



Comments

antima sharma said…
some Maharashtrian dishes is famous in all over the world like Pohey,Misal Pav,Pithla Khakri, Bada Pav,Puran Poli,Shrikhand etc. you should also try some other dishes on Taste of City Famous Food in Maharashtra

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