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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 …

Dum Aloo - kashmiri dum Aloo

Popular dishes from kashmir
Kashmiri cuisine
Kashmiri dum Aloo

Dum Oluv
Whole  potatoes cooked in curd based gravy in a sealed container
Ingredients
Potatoes (Small/baby potatoes)                       500 gm
Mustard Oil                                                     50 ml and 250 ml for deep frying
Kashmiri red chilies powder                           1.5 tsp
Curd                                                                200 ml
Black  cardamom powder                               1/4 tsp
Dry ginger powder (sounth)                           1 teaspoon
Fennel powder (saunf)                                     2 tablespoons
Clove                                                               7 - 8
Asafoetida                                                      a pinch
Salt                                                                  to taste
Black cumin                                                    1/2 teaspoon
Bayleaf                                                            2
Cinnamon sticks                                              2 ''
Green Cardamom                                            5
Black Cardamom                                            2
Water                                                              400 ml

Misc – en – place
Boil the potatoes till 90 % cooked. Remove the skin and prick them with a tooth pick.
Heat oil in a kadhai and deep fry these potatoes.

Cooking
How to make kashmiri dum aloo
In a heavy bottom pan/handi, heat the 50 ml mustard oil and add asafetida, black cumin, cinnamon stick, green cardamom, black cardamom and bay leaf. Let them crackle then add the red chilli powder followed by half cup water. Now whisk in curd and add the remaining water.

Add the deep fried potatoes, sprinkle powdered spices (fennel powder, der ginger powder and black elaichi powder) , cover the vessel with a lid and cook on slow flame for 15 minutes.

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