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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 …

Rajma gogji - kidney beans with turnips

easy recipe of rajma gogji
quick recipe of rajma gogji

Rajma Gogji
Kidney beans with Turnips
Red Kidney Beans                  200gm
Turnips                                    100 gm
Oil                                           2 tbsp
Cumin seeds                            1 tsp
Asafetida                                a pinch
Turmeric powder                     1/4 tsp
Kashmiri chilli powder            1 1/2 tsp
Dry ginger powder (soonth)   1/2 tsp
Fennel powder(Saunf)             1 tsp
Salt                                          tt
Water                                      as required    

Misc – en – place
Soak red kidney beans in overnight. Drain and pressure-cook the same with salt, turmeric powder, and 600 ml cups of water till soft.
Clean and cut the turnips into dices.
Make a paste of red chilli powder with two tablespoons water. Dissolve asafetida in one teaspoon of water and keep aside.
How to make rajma gogji
Heat oil in a vessel, add cumin seeds and when they change colour add the turnips and sauté for five minutes.
Add the red chili paste, asafetida water, dry ginger powder, aniseed powder, salt, half cup of water and cover and cook till the turnips are tender.

Add the cooked kidney beans with the water and simmer on low heat for ten minutes. Adjust seasoning. Serve hot.


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