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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 …

Oilve Oil Tasting


Olive Oil Tasting
Olive oil tasting is a sensory experience similar to wine tasting. The process is quite simple to learn, and easy to master. Each olive oil has its own unique character, which varies according to numerous factors, including the varietal, or type of olives used, where the olives are grown, their ripeness when harvested, the type of climate and soil in which they grew, and the handling and care of the fruit from their growth as young olives to their storage in the form of an oil.

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The points/steps explained by Michela are -

1.Colour
First, you should pour about 1 tablespoon into a small  glass. Place one hand over the top of the glass while holding it at the stem with your other. Gently swirl the glass to release the oil’s complex aroma. Notice the color of the oil – is it a lighter, yellowish green color. Olive oils vary in color and quality oils will not be too light, or clear.

2. Aroma
Next, you will sniff the oil. Lift the rim of the glass under your nose and take short, deep sniffs. Is the smell mild or very aromatic? You want to detect the fruitiness of the oil. It may smell like freshly cut grass, olive fruit, vegetables, herbs, nuts, flowers – there is quite a range of aromas to pick up on both when you sniff and swallow the oil.
When you smell and taste the oil, you should also pay attention to pick up any flavor defects. Defects can be caused by bruised fruit, freezing, improper handling, or a number of other factors. An alcoholic smell indicates that the oil is rancid, and should be discarded.

3. Taste
Finally, it’s time to taste! You will “slurp” the oil by sipping a small amount and allow some air in as you sip. You might make a bit of noise – properly sipping olive oil requires that you make slurping noises because it emulsifies the oil in your mouth and allows you to taste every little nuance.

The oil’s flavor should erupt out of your throat, and the taste will linger in your mouth, releasing all sorts of flavor profiles. Bitterness is a positive attribute – it is indicative of olive oil’s healthy wonders, polyphenols. High-quality olive oil should have a pungent taste.

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