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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 …

Kashmiri gravies - various dishes from kashmir

Kashmiri gravies

Kashmiri cuisine, various dishes from kashmir

Gravies are the soul of Indian cuisine and kashmir has an array of gravies that make it really special.some of the kashmiri gravies have base of curd, then some have milk, some are red in colour then some are yellow some are spicy, some are mild. different communities make the culinary experience even better and elaborate. Kashmiri pandits do not use garlic and onions and have their own recipes and cooking style on the other hand kashmiri muslims have their own culinary legecy. 

Sharing with you all, some of popular gravies (dishes) of kashmir,

(Mutton in Red Gravy)


Mutton                                    800 gram
Curd                                        100 gram
Ghee/oil                                   180 ml
Ratanjot                                  2”
Cumin seeds                            1 tsp
Asafoetida                              ½ tsp
Green cardamom                      4
Black cardamom                     3
Clove                                       6
Cinnamon sticks                      2’’
Bay leaf                                   2
Dry ginger powder                  1 tsp
Kashmiri chili powder             2 tbsp
Fennel Powder                        3 tsp
Coriander Powder                   2 tbsp
Garam Masala Powder            1 tsp
Salt                                           tt

Misc – en – place
Clean and wash the mutton pieces. Whisk the curd.

Heat ghee/oil in a handi. Add the ratanjot and wait for a minute. The oil would turn red. Now remove the ratanjot and add the  green cardamom, black cardamom, cumin seeds, cinnamon sticks, bay leaf  and sauté for 15-20 seconds. Now add the mutton pieces and cook for around 20 minutes sautéing continuously..
Add the kashmiri chili powder, coriander powder, salt and sauté.
Add  half cup of water and sauté for 10 minutes.Now add the whisked curd, water, dry ginger powder, fennel powder, garam masala powder and mixed properly. Cover and simmer until the mutton pieces are cooked and oil appears on the surface.
Portion it in a platter, garnish it with green coriander and serve with rice or your choice of Indian bread.
Defining Features
Colour – Red, with a layer of fat on the top
Spice – high (7/10), with prominent flavor of fennel seeds and mild flavor of ginger powder

Consistency - medium

kokur Yakhni
Chicken cooked in Yoghurt
Chicken (cut in small pieces)                                     1 kg
Ghee/refined oil                                                          100 ml
Green Cardamom                                                        4
Black Cardamom                                                        2
Cloves                                                                         4
Cinnamon Sticks                                                         1’’
Bay leaf                                                                       2
Black cumin                                                                a pinch
Fennel Powder                                                            2 tsp
Dry Ginger Powder                                                    ½ tsp
Yoghurt                                                                       750 gm
Rice Flour                                                                   1 tsp
Salt                                                                              to taste
Clean and wash the Chicken pieces.
Heat the oil in a pressure cooker, add cinnamon stick, green cardamom, black cardamom, bay leaf, cloves and let them crackle . Now add the chicken pieces and sauté for 15 minutes. Add   2 glass water, saunf powder, dry ginger powder and pressure cook it up to 3 whistles.
Separate the stock from the chicken. Whisk the curd in a bowl and add this to the stock. Now cook till it starts boiling. Add the cooked chicken and continue cooking till gravy thickens.
Dissolve the rice flour in 1 tsp water and mix it to the gravy and cook for 5 minutes. Serve it with hot white boiled rice.
Defining Features
Colour – pale
Spice – Medium (6/10)
Consistency - thin

Chamani  Qaliya
Cottage Cheese in yellow Gravy
Cottage Cheese                                               600 gm
Milk                                                                 150 ml
Water                                                              300 ml
Cumin seeds                                                    1 tsp
Asafoetida                                                      ¼ tsp
Green Cardamom                                            4
Black Cardamom                                            2
Clove                                                               2
Fennel Powder                                                2 tsp
Dry Ginger Powder                                        ½ tsp
Turmeric Powder                                            1 tsp
Salt                                                                  to taste
Ghee/refined oil                                              50 ml
Refined oil                                                      for frying
Fenugreek powder                                          ½ tsp

Cardamom powder                                         ½ tsp


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