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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 …

Gravy/Indian Gravies

From the Book - Simplyfying Indian Cuisine/ Shakesh Singh

Gravy- Introduction

Gravy refers to a sauce used as an accompaniment to moisten the rice or the roti.
It provides a different taste, enriches the veg or non veg preparation and makes the dish more enjoyable. It is also known as curry and tari.
Most of the time the word curry and gravy used interchangeably and in broad sense denotes a moist and rich preparation. The word curry is derived from tamil word kaari, that literally mean sauce. It is thought that during British time the spelling was changed to curry.

There are number of gravies being prepared and used in India but there are some common points that should be followed while cooking gravies-

Cooking temperature-
One of the most important factors of cooking good gravy is the cooking temperature –
The fat should be heated to the right temperature and maintained at a stedy heat until the spices have released their flavour.

Cooking Pan/Vessel
Selection of a right vessel is of utmost importance. It could be a kadhai, degchi, pan etc but the bottom of all these vessels should be that the temperature could be helps to cook the masalas without burning.

Chopping of ingredients-
The chopping or the cutting of the vegetable should be uniform. In case of onions the finner is the onion is chopped the better it will blend into the sauce.
It is better to use the paste of onion, ginger and garlic that should be fried until the moisture has evaporated.

Cooking stages-
This is perhaps the most crucial of all. The timings for adding different ingredient is very important. It should be added in correct sequence. Some spice take only a few seconds to release their flavour, other need a few minutes to release its flavour.and if all the spices are added together (spice that take less cooking time together with those that need more, some will burn and some will remain uncooked. The simple way to avoid this to follow the sequence that is given in the recipe.

Thickening Agents
We don’t have any roux or cornflour for thickening the gravies. Generally the gravy attains the thickening from the onions, spices, cream, nut paste, tomatoe puree, Ground seeds such as poppy seeds, sesame seeds etc.these ingredients should be used in correct amount and at right stage.

Finishing the gravy
There are some gravies that should be finish with special spices at the end of the preparation. For example makhni gravy is finished with kasoori methi powder, white gravy is finished with javitri elachi powder. This helps to impart the required typical flavour to the dish.

Garnishing the gravy
Indian food is known for their taste and not for their presentations or garnishes. The gravy is very rich having appetizing flavour and smooth texture. This it itself appeals the eye. But we do have some of the traditional garnishes like- chopped coriander, cream. Ginger juliennes, khoya, nuts, warque (metal foil) etc.while garnishing we should follow the basic rules as well as remember the traditional garnishes. 


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