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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 …

chicken korma recipe - Murg Korma

Murg Korma
Chicken cooked in onion, cashew and curd based gravy

chicken korma recipe
Chicken                                   800gm
Brown Onions Paste               30 gm
Cashew nut/Magaz                 25 gm
Ginger garlic paste                  75 gm
Curd                                        150 gm
Cream                                      30 ml
Ghee                                        100 gm
Salt                                          tt
Cloves                                     5-6
Green Cardamom                    4-5
Black cardamom                     4
Cinnamon sticks                      5 gm
Cumin seeds                            1 tsp
White pepper powder            ½ tsp
Coriander powder                   3 tsp         
Red chilli powder                   2 tsp
Garam Masala powder            ½ tsp
Vetiver (kewra water)             ¼ tsp
Mace cardamom powder         ¼ tsp
Green coriander leaves            a few - for garnish
Almond flakes                        1 tsp – for garnish

how to make chicken korma
Cut the chicken into pieces. Soak the cashew nuts in warm water and Make a  paste of it.
Heat the ghee in a handi, and let them crackle .
Add the ginger garlic paste and bhunao. Now add the chicken and continue stiring it. Add coriander powder, red chilly powder & salt and continue sautening. Add the cashew/magaz paste and stir for 2-3 min. then add the whisked curd cook it for some time. Add some water and allow the chicken to cook.
Now add the cream, pepper powder, garam masala powder, mace cardamom powder and kewra water and stir. Cook till it is done.
Portion it in a bowl; garnish it with some cream, green coriander and almond flakes.

Defining Features
Colour – Pale
Spice – Medium and little sour
Consistency – Coating with fat floating on the top


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