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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 …

Cuts of vegetables





Practical-3
Basic cuts of vegetables
Name of the cut
Description
purpose
Photograph
Julienne
Thin matchstick shape strips of 1mm x  1mm x 25 mm
Garnishes/Chinese stir fries/salads
jardiniere
Batons of 3mm x 3mm x18mm
Sautéed preparation
Macedoine
Large dices
 5mm x 5mm x 5mm
Salad/ sautéed preparations
Brunoise
Small dices
2mm x 2mm x 2mm
Garnishes/ stuffing
slicing
Cutting crosswise or lengthwise of desired thickness
Salads/roasts/grills/bake
http://images.meredith.com/lhj/images/11/a_12759540.jpg
Paring
peeling the skin of vegetables using paring knife
Paring fruits such as apples.
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Chiffonade
Shredded leafy vegetables
Sautéed preparation/ stuffing/ garnishes
Paysanne
Geometrical shapes of 1 mm thickness
Sautéed preparation/ garnishes
Wedges
Round vegetables cut equally lengthwise
Stews/fried/grills/roasts/boilo/poached/braised
http://t2.gstatic.com/images?q=tbn:ox9COqk2H9ZWxM:http://wallpapers.free-review.net/wallpapers/21/Lemon_wedges.jpg
Mirepoix
Roughly cut vegetables, sometimes with skin
Stocks/soups/flavouring
Tourne/chateau
Turning of vegetables into barrel shapes
Sautéed/boiled/poached/roasted/baked
http://t2.gstatic.com/images?q=tbn:mJOZFGg6kLH4DM:http://1.bp.blogspot.com/_A4_6w2a0RJs/STXZv6O-RdI/AAAAAAAAABE/N0h2eaFsH9Q/s320/tourne%2Bpotato.jpg
Mincing
Chopping the vegetables very fine
Herbs/ stuffing/ garnishes
http://images.meredith.com/bhg/images/11/a_12759537.jpg
Chopping
Evenly cut vegetables smaller than brunoise
Garnishes/sauces/gravies/stuffing
http://t2.gstatic.com/images?q=tbn:YrTTCC_kwttdgM:http://3.bp.blogspot.com/_ICY-jQQKNHw/SXNvTRO4t4I/AAAAAAAABfY/PQDM8hquLEs/s400/DSCF6568.JPG

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