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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 …

Types of Tandoor,Installation,Uses and Equipments used with tandoor

  Types of Tandoor
·         Conventional Charcoal Tandoor
·         Gas Tandoor
·         Electric Tandoor

Conventional Charcoal Tandoor
The conventional Tandoor is made up of clay in cylindrical shape with a mouth at the top and a small opening at the bottom to enable air circulation for proper combustion of the fuel. We have basically two types of conventional tandoors. The small home tandoor and the larger- commercial tandoor.

Gas Tandoor
Gas tandoor is basically a variation of the clay tandoor. It is a metallic tandoor made of a special iron-alloy sheet. It’s basic construction and proportions are the same as the conventional tandoor. Sizes can vary according to the requirement and it works equally well.
This tandoor works on the principle of hot air circulation as other ovens, and the fuel used is cooking gas.

Electric Tandoor 
This is other version of the conventional oven but the principle remains the same – Circulation of the hot Air. It is available in different shapes that varies from the shape of conventional oven to very small chamber like sophisticated versions. It has electrical coils around the inner wall that gets heated when power is switched on and it interns heat the air inside it.

 Installation of Tandoor
 The conventional Tandoor has to be installed and curred before put to use.The clay Tandoor is generally installed in the kitchen inside a brick structure or a movable metal structure. The gap between the cement plastered walls and the tandoor are filled with insulators.
While fixing the tandoor, the mouth of the tandoor should be nearest to where the cook stands, and the opening at the bottom on the left side wall, away from the chef, so that direct heat is not felt while cooking.

Curing  of Tandoor
Tandoors have been used for centuries to prepare meat recipes and special kind of leavened flat breads. Any tandoor before being put into production is cured or seasoned to get used to heat and fire. A variety of methods have been developed over the years to season the tandoors to cook the tandoori recipes to perfection. A new tandoor should be smooth from in inside. An emulsion of green leaves like spinach, buttermilk, jaggery, mustard oil and salt is used to coat the inside walls, then, the tandoor should be lit on low heat and the temperature is allowed to rise gradually. The applied emulsion will peel off. Replace it with another application of the emulsion. This process is repeated for three to four times. Finally brine is sprinkled on the sides and left to dry. 
To keep the tandoor in good condition, coat the inner walls of tandoor with the paste at least once a fortnight.

Wood was the fuel originally used for firing the tandoor.but now a days charcoal is used widely. The quantity of fuel required depends on the size of the tandoor and the type of operation. Generally the home tandoor takes 20-40 minutes to heat up and the large professional tandoor takes hours to heat up and operates upto 6- 8 hours.

 Uses of Tandoor
Cooking oven is the equivalent of the Western Barbeque. Marinated meats, vegetables, seafood on skewers and Indian breads along the walls are cooked in tandoors that come out as the most delicious and mouthwatering Tandoori dishes and Kebabs.
Cooking different foods in the tandoor requires different temperatures. It is difficult to get the right degree but from experience one can get it almost right. To control temperature one needs a convex lid for the top and the iron disc for the little opening at the bottom. If the temperature is too high the charcoal is moved to one side with the help of skewer. If the temperature is too low, then both openings are opened.
To find out if the temperature is right, try to stick bread to the side. If it falls, it means the temperature in the tandoor is low. To maintain an even temperature in the tandoor, it is important that the charcoal should be evenly spread at the bottom.

Equipments used with Tandoor


Sheeks or skewers are the skeletons supporting the system. They play a very important part in this cuisine. It is made from wrought iron; they absorb and conduct heat, cooking the meat both from the inside and outside.

The seekhs should always be greased and rubbed with a cloth before putting anything on them. Different sheeks serve different purposes. They are generally about one centimeter thick, round, and vary in length, depending on the size of the tandoor.

Mince kabab seekhs are pointed at both ends. This enables a seekh with a number of kababs to be cooked from both ends and for the kababs to be removed from either side.

It is important to know that delicate meats like fish, prawns and vegetables need thinner seekhs, as larger seekhs tend to break open the meat or vegetable being cooked.

Bread seekhs( Naan/Roti Pair)

Bread seekhs come in pairs(commonly called as jori in hindi). One is bent at a right angle about an inch from the end. The other ends in a small spatula. When the bread is ready it is caught with the hooked skewer and supported from the back with the spatula end of the skewer. In case the bread is still sticking to the walls of the tandoor when it is ready, a gentle scraping is done with the help of this skewer to take it off.

Mouth cover/Lid
A convex lid is used to regulate the temperature of the tandoor.When the temperature of tandoor is more the mouth is covered that cut off the oxygen supply and helps to bring down the temperature. And when the temperature is low this lid is removed from the mouth and some times the small opening at the bottom is also removed to allow proper air circulation.

This cushion is made of coconut bark that is tied very tightly in a cloth. This is used to stick breads on the walls of the tandoor.

Basting tray and Basting brush

The kebabs need to be baste time to time.For this some oil or melted butter or a mixture of oil & butter is taken in a tray. it is done with the help of a brush(same that is used in bakery for giving egg wash) or some where people use a small piece of cotton cloth. 

types of tandoor, gas tandoor, electric tandoor, installation of Tandoor, Curing  of Tandoor, Uses of Tandoor, Equipments used with Tandoor - shakesh singh/simplifying indian cuisine


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