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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 …

Marination and Marinade

Marination is the process of steping meat, game or vegetables in a liquid (marinade) for a certain period of time to tenderize and flavour the flesh/vegetable.
The word is derived from the latin marinus(marine), reffering to the sea water or brine that was used for preserving foods in ancient time

Traditionally, meat has been marinated to improve flavor, improve tenderness, and increase product shelf life.But now a days marination  is followed all over the world for food that is to be grilled, barbecues or cooked in the tandoor, to improve their flavors rather than to preserve them. The food to be cooked is coated with marinade for some time. This achieves a dual purpose- it tenderizes and simultaneously spices the food. However, the marinade should only enhance the flavour of what is being cooked, not completely overwhelm the taste of it. All types of meats, game, fowl, pork, beef, fish and a variety of meats including liver and kidney can be marinated..

There are 3 methods for producing marinated products that include
  • Immersion,
  • Injection, and
  • Vacuum tumbling

It is the oldest method, consists of submerging the meat in the marinade and allowing the ingredients to penetrate the meat through diffusion with the passage of time.
In Indian kitchen immersion is mostly used to marinate the food.

Injection marination
It is perhaps the most widely used method because it allows for dosing an exact quantity of the marinade, ensuring regularity in the products without the time losses required for immersion. To inject a marinade, needles or probes are inserted, and the marinade is injected as the probe or needles are withdrawn, spreading the marinade throughout the piece.

Vacuum tumbling
It is a method of marinating poultry meat to provide a ready-to-cook, value-added product at either the food processing plant or butcher shop. Massaging and tumbling result in the extraction of protein exudates, which promote cohesion during thermal processing. Tumbling yields products with improved juiciness and better slicing characteristics.

The time given to marination is important and depends on a number of things:

  • The type of meat or fresh vegetable being cooked;
  • The external conditions- winter/ summer
  • The type of cut being used- whole, tikka, or mince;
  • The variety of tenderizers being use.

A seasoned liquid or paste, cooked or uncooked, in which meats or vegetables are steeped for different length of time.

The marinade can be acidic with ingredients such as vinegar, lemon juice, or wine, or savory with soy sauce, brine or other prepared sauces.A combination of spices, herbs and two or three different types of tenderizers can be used. All marinades are prepared according to the kitchen we are working in, however these days some commercially prepared tenderizers are also available.

Types of marinade

This is the type of marinade that is cooked before mixed with the food.This should be cooled before use.

These are based on carrots, onions, pepper, salt, vinegar, wine, garlic, curd etc.They do not require cooking.

Instant marinades can be used immediately as they require no cooking. This are used to impart flavour and not generally for tendering, as this requires longer marination time.
They are used for fishes and for the ingredients of fritters and for the ingredient of terrines, pates, galantine etc.

Dos and Don’ts

Aluminium dishes should never be used to marinate or keep marinated foods. Aluminium imparts an unpleasant metallic taste to the food. Non-metallic and lead-free ceramic dishes are ideal. Stainless steel is also popular today.
In meats, the acid causes the tissue to break down, allowing more moisture to be absorbed and giving a juicier end product. However, too much acid can be detrimental to the end product. A good marinade will have a delicate balance of spices, acids, and oil.
Prepared meats, tenderized and marinated, can be kept for two to three days in the fridge. In hot climates, it is best to put the dish in the fridge immediately after it has been marinated. Marinated food kept out will spoil. This is because bacterial action takes place at higher temperatures.

The food should be completely submerged and not removed until required.

If the marinated foods are to be kept for longer time, it should be turned over with a spoon time to time.
The food should be removed from its marinade just before cooking and drained well.
The food should be at room temperature before being put into the tandoor.

The addition of salt during marination needs special mention. For white meats and vegetables, salt can be added together with spices, etc., at the beginning. For red meats, salt should not be added in the first marinade, as the addition of salt releases water and juices from the meat, making it stringy. A certain amount of flavour is also lost. In these meats salt can be added to the marinade fifteen to twenty minutes before cooking.

There are a number of ready-made spicy salts available in the market, this helps in quick cooking and serves as short-cuts. But these are not substitute for the aroma of freshly ground spices.

Dry fruits are added to impart a distinctive flavour and texture to certain recipes. Sparingly used, they always raise a dish above the ordinary.

Ajwain is an herb with a very distinctive flavour and smell often used in tandoori cooking. The seeds are added in the marinade for vegetables, fishes and meats. 


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