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Pump It Up Shahid Kapoor Chance Pe Dance (Indian Song)


The Indian National Anthem


Hindi Version

Jana-gana-mana-adhinayaka, jaya he

Bharata-bhagya-vidhata

Punjab-Sindhu-Gujarata-Maratha-

Dravida-Utkala-Banga

Vindhya-Himachala-Yamuna-Ganga

Uchchala-Jaladhi-taranga

Tava shubha name jage

Tava shubha ashish maange

Gahe tava jaya-gatha

Jana-gana-mangala-dayaka jaya he

Bharata-bhagya-vidhata

Jaya he, jaya he, jaya he

Jaya jaya jaya, jaya he !
This is a version from a movie called Khabhi Khushi Khabhi Gham


English Version
You rule the minds of all people
and control India's future.
Your name brings joy to Punjab, Sind, Gujarat and Maratha;
and Dravida and Orissa and Bengal. (regions in India)
It echoes in the Vindhya and Himalayan hills,
and mixes with the music of the Yamuna and Ganga rivers.
It is also sung by waves of the sea.
We pray for your blessings
and sing your praise.
We look forward to your best wishes.
And we wish Victory, victory, victory for you!



JALEEBI:

Ingredients:






2 cups All purpose flour (maida)
11/2 tbsp fine grained semolina or rice flour
1/4th tsp baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
3 cups sugar
22/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp kewra water or rose water
Ghee or vegetable oil for frying

How to make jalebi:

  • Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
  • Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
  • Set aside for about 2 hours to ferment.
  • Whisk thoroughly before use.
  • Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
  • Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
  • Deep fry them until they are golden and crisp all over but not brown.
  • Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
  • Leave for at least 4-5 minutes so that they soak the syrup.
  • Take the jalebi out of syrup and serve hot.

BOONDI LADOO:

Ingredients:






1 cup Besan
1 pinch Kesari
1 pinch Cardamom powder
1 tbsp Rice flour
1 pinch Baking Powder
1 tbsp Melon seeds
1 tbsp Broken Cashew nut
2 cups Oil Sugar
1 cup Water

How to make boondi laddu:

  • Mix the flour, rice flour, baking powder and colour.
  • Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
  • Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.
  • Mix in the kesari melon seed and cardamom powder and fried boondies. When the mixture is still warm make into balls. Bondi Ladoo are ready to be served
  • If the mixture cools balls cannot be made as the sugar crystallizes.
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URL: http://www.indianfoodforever.com/

Here is a map to a place called Bikanervala. It is my favourite indian sweet shop.


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