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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 …

White Gravy/Shahi Gravy

White Gravy
White gravy is made from boiled onion paste and nuts, finished with cardamom & mace powder.It is generally used as a base for Shahi Paneer, NavRatan Korma etc... The famous kormas are also considered as the derivative of white gravy.

Ingredients
Onions                                                     300gm
Cashew nut                                             40 gm
Mazagtari                                                 30 gm
Poppy seeds                                              30 gm
Green chillies                                             5 no
Ginger Garlic paste                                   50 Gms
White Pepper powder                                2 tsp
Salt                                                            to taste
Cream(optional)                                        50 ml
Green cardamom & mace powder            ½ tsp             
Whole Garam Masala:
Green cardamom                                       5 pcs
Black cardamom                                       1pcs
Cloves                                                       5pcs
Cinnamons stick                                        1 inch
Bay leaf                                                     1 pcs
Mace                                                         a pinch

Preparation
Peel and cut the onions into quarters and boil them. Make a paste along with the
Green chillies.
Boil the poppy seeds then make the white paste along with magaztari and poppy seeds.

Cooking
Heat ghee in a handi; add whole garam Masala & sauté over medium heat until it begins to crackle.
Add boiled onion paste & sauté for 2 minutes. Then add ginger and garlic pastes,white pepper powder and salt, sauté for 30 seconds.
Add the white paste to the it and cook till it starts leaving oil.
Add around 150 ml of warm  water and cook till the gravy becomes thick.
Finish it with cream(if using), little sugar and cardamom & mace powder.

Note

In place of using a mixture of magaztari, poppy seeds and cashewnut only cashewnut can be used here.

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