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Indian Beauty

All about india and its cultures and festivals information, indian picnic spots, education/results information.

Indian Beauty

All about india and its cultures and festivals information, indian picnic spots, education/results information..

Indian Beauty

All about india and its cultures and festivals information, indian picnic spots, education/results information.

Indian Beauty

All about india and its cultures and festivals information, indian picnic spots, education/results information.

Indian Beauty

All about india and its cultures and festivals information, indian picnic spots, education/results information.

Tuesday 17 January 2012

Republic Day is on Thursday, 26 January 2012, Republic Day Pictures, Images, Scraps for Orkut, Myspace

Republic Day of India, 26 January , Festivals of India, Republic Day of India, 26th January is celebrated as Republic Day, Republic Day is on Thursday, 26 January 2012,Republic Day Pictures, Images, Scraps for Orkut, Myspace

   26th January 1950 is one of the most important days in Indian history as it was on this day the constitution of India came into force and India became a truly sovereign state. In this day India became a totally republican unit. The country finally realized the dream of Mahatma Gandhi and the numerous freedom fighters who, fought for and sacrificed their lives for the Independence of their country. So, the 26th of January was decreed a national holiday and has been recognized and celebrated as the Republic Day of India, ever since.


   Today, the Republic Day is celebrated with much enthusiasm all over the country and especially in the capital, New Delhi where the celebrations start with the Presidential to the nation. The beginning of the occasion is always a solemn reminder of the sacrifice of the martyrs who died for the country in the freedom movement and the succeeding wars for the defense of sovereignty of their country. Then, the President comes forward to award the medals of bravery to the people from the armed forces for their exceptional courage in the field and also the civilians, who have distinguished themselves by their different acts of valour in different situations.
   To mark the importance of this occasion, every year a grand parade is held in the capital, from the Rajghat, along the Vijaypath. The different regiments of the army, the Navy and the Air force march past in all their finery and official decorations even the horses of the cavalry are attractively caparisoned to suit the occasion. The crème of N.C.C cadets, selected from all over the country consider it an honour to participate in this event, as do the school children from various schools in the capital. They spend many days preparing for the event and no expense is spared to see that every detail is taken care of, from their practice for the drills, the essential props and their uniforms.
   The parade is followed by a pageant of spectacular displays from the different states of the country. These moving exhibits depict scenes of activities of people in those states and the music and songs of that particular state accompany each display. Each display brings out the diversity and richness of the culture of India and the whole show lends a festive air to the occasion. The parade and the ensuing pageantry is telecast by the National Television and is watched by millions of viewers in every corner of the country.
   The patriotic fervor of the people on this day brings the whole country together even in her essential diversity. Every part of the country is represented in occasion, which makes the Republic Day the most popular of all the national holidays of India.



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Til Ladoo (Sankranti Special)




Ingredients
1 cup Til
2 cups Jaggery
1/2 cup Peanuts
4 tsp Ghee
1/2 cup Water

Method:
1.Roast the til dry till it turns slightly brown. Also dry roast the peanuts.
2.Make powder of both ingredients.
3.Heat the kadhai for 5 minutes.
4.Put jaggery with water in a hot kadhai and mix well till it melts.
5.Now add ghee and the powder. Mix well.
6.Make laddus from it immediately using greased palms.
7.Til laddus are ready.





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Til Burfi (Sankranti Special)

 


Ingredients
1 cup Til(sesame seed)
1 can Condensed Milk
1/2 stick Butter
1 cup Milk Powder
1 cup Jaggery

Method:
1.Roast the sesame seeds in a dry skillet.
2.Grind them coarsely in a blender.
3.Now heat the jaggery in a thick bottomed vessel till it melts completely.
4.Mix all the ingredients along with grounded sesame seeds in a glass dish.
5.Microwave the mixture for about 3 minutes.
6.Grease a tray with butter and leave aside.
7.Stir the mixture properly and microwave again for 3 minutes.
8.Remove it when bubbling starts.
9.Stir till it becomes thick.
10.Spread the mixture on greased tray.
11.Cut in squares when cool.
12.Til Burfi is ready.




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Sweet Pongal (Pongal Recipe)

Ingredients
Basmati Rice 2 cups
Milk 1/4 litre
Arhar Dal 1-1/2 cup
Jaggery 50 gm
Cashew Nuts or fried Raisins 12-15 pieces roasted
Almonds 12-15 pieces
Cardamom (dried and grounded) 1/2 tsp
Ghee 1 tsp
Edible Camphor dissolved in milk 1 pinch

Method
Clean and wash thoroughly the rice and dal. In a deep pan, boil the milk. Add rice and dal and turn it on low flame. Stir in the jaggery until it dissolves. When the rice and dal are cooked, add raisins and nuts, grounded cardamom and edible camphor keep while stirring continuously. Pour ghee before taking off the fire. Serve it hot or cold as desired.





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Sakkarai Pongal (Pongal Special)



 
Ingredients
Rice 2 cups
Moong Dal 2 cups
Gram Dal 1 cup
Water 6 cups
Jaggery 2 tbsps
Cashew nuts few
Raisins few
Coconut (grated) 1/2 cup
Ghee 2 tbsps

Method
Take rice, moong dal, gram dal in the ratio 2:2:1. Add water and pressure cook. Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately. Add the liquid part of this juice (which will be at the top) to cooked mixture. Roast cashew nuts, raisins, grated coconut in ghee and add this to the mixture and stir well. Add some extra ghee while serving.


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Ven Pongal (Pongal Special)

Ingredients(Serves 2)
Rice 1 cup
Moong Dal 1 cup
Water 6 cups
Green Chillies 3
Ginger 1/4 inch
Ghee 2 tsp.
Whole black pepper 2 tsp.
Cumin seeds 1 tsp.
Turmeric powder - a pinch
Cashew nuts 10 - 15
Curry leaves

Method
Mix 1 cup rice and 1 cup moong dal .Add 3 times water (6 cups) and steam until it is over cooked. Cut 3 green chillies and 1/4 inch ginger into fine pieces. Take 2 tsp ghee in a frying pan and add 1 tsp whole black peppers, and 1 tsp cumin seeds. When the peppers burst add chillies, ginger pieces and a pinch of turmeric powder. Add cashew nuts and remove the pan when the cashews are roasted and begin to smell. Add this to cooked dal-rice mix. Add 1/2 tsp. salt, a sprig of curry leaves and mix well. Add some ghee while serving.


 

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