Skip to main content


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 …

Tabak Maaz/Kabargah

Tabak Maaz/Kabargah
Fried rib of mutton
Mutton ribs                                                     400 gm
Milk                                                                 300 ml
Water                                                              300 ml
Green Cardamom                                            4
Black Cardamom                                            2
Cloves                                                             4
Cinnamon Sticks                                             1’’
Bay leaf                                                           2
Cumin Powder                                                a pinch
Fennel Powder                                                2 tsp
Dry Ginger Powder                                        ½ tsp
Salt                                                                  to taste
Ghee/refined oil                                              100 ml

Clean and wash the mutton ribs. Take these ribs and some water in a pressure cooker/ vessel and bring it to boil. Continue boiling till the impurities comes on the top and form a raft. Remove this with a spoon and drain off the water and wash these ribs once again.
How to make tabak Maaz/ How to make Kabargah
Take the cleaned/blanched mutton ribs in pressure cooker/vessel again. Add 300ml of milk , 300 ml of water, all powdered spices and whole spices.
Cover and cook the ribs are tender.
Now remove the lid and continue cooking till the  liquid (milk and water) is absorbed. Take them out onto a plate carefully.
Heat some ghee in a pan and fry these ribs until brown.
Serve hot with choice of your chutney and salad.

Defining Features
Colour – brown
Spice – Mild (4/10)
Texture – Crisp from outside and succulent from inside

kashmiri lamb chop, kashmiri rib


Popular Posts