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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 …

Yellow Gravy/Golden Gravy

Rich & Creamy Indian Sauce
Simplifying Indian Cuisne/Shakesh Singh/Aman Publication

Yellow Gravy
This delicious preparation is also known as Golden gravy and can be regarded as the mixture of
brown and white gravy.


Onion                                   250 gm
Ginger Garlic Paste              30 gm
Green chilies (chopped)      5 gm
Tomatoes                             150 gm
Oil                                        50 gm
Bay leaf                               1 no
Cardamom                           2 no
Red chilly powder               1 tsp
Coriander powder                2 tsp
Turmeric powder                 1 tsp
Garam Masala powder         ½ tsp
Salt                                        tt
Cream                                   50 gm

For White Paste
Cashew nut                           15 gm
Magaztari                              15 gm
Poppy Seeds                        10 gm

Peel, wash and make paste the onions. Chop the green chillies and tomatoes.Prepare a white paste of cashewnuts, magaztari and poppy seeds.

Heat ghee in a handi; add the bay leaf and cardamom & sauté over medium heat until it begins to crackle.
Add onions & sauté for 2 minutes or till it becomes golden brown in colour.. Then add ginger and garlic pastes, sauté for 30 seconds, add red chilies, coriander powder, turmeric powder and salt.
Add the tomatoes and cook well till the tomatoes are mashed and it starts leaving oil.
Now add the white paste and cook properly.
Add around 150 ml of warm water and cook till the gravy becomes thick.
Finish it with cream and garam masala powder.


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