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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 …

Tomato Sauce/Makhani Gravy/Tomato Gravy/

Makhani Gravy

Makhni stands for smooth texture. This word has been derived from “makhan” that literally means Butter in hindi.This gravy is characterized by its velvety texture that comes from the liberal use of cream and butter, red colour and the flavour of kasoori methi.

Tomatoes                                             1 kg
Ginger Garlic paste                              25 gm
Green chillies                                       5 no
Ginger juliennes                                   10 gm
Red chillies powder                               2 tsp
Kasoori Methi powder                         1 tsp
Garam Masala powder                          1 tsp
Butter                                                     150 gm
Cream                                                    100 gm
Honey (optional)                                  As required

Whole Garam Masala:
Green cardamom                                 5 pcs
Black cardamom                                 2 pcs
Cloves                                                 5pcs
Cinnamons stick                                  2 inch
Bay leaf                                               4 pcs
Black Peppercorn                                1 tsp

Wash and roughly chop the tomatoes, Melt half the butter in a handi, crackle the whole garam masalas, then add the ginger garlic paste, green chillies, sauté then add tomatoes,  salt and some water and bring it to boil.Simmer until reduced to half.Pass it through a strainer.

Bring it to boil until reduced to sauce consistency. Add the remaining Butter, cream, kasoori Methi and garam masala powder.

Adjust the sourness with honey.


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