Makar Sankranti - 2016 -2020

MAKAR - SANKRANTI

In 2016 Makar Sankranti will be on Friday, 15 January.

* Sun enters the Capricorn  ( Makar ) sign on 14th January.

 This festival is known  by different names in different parts of India.----

1.Punjab, Haryana and Himachal Pradesh:                    Maghi

2. Tamil Nadu:                                                               Pongal

3. Rajasthan and Gujarat:                                               Uttarayan

4. Assam Valley:                                                            Bhogali Bihu or Magh Bihu

5. Sabarimala Temple in Kerala:                                   Makar Vilakku Festival

6. Bihar, Goa, Uttarakhand, West Bengal,

    Andhra Pradesh, Jharkhand, Madhya Pradesh,

    Kerala, Orissa, Manipur, Sikkim, Karnataka,

    Uttar Pradesh, Maharashtra:                                      Makar Sankranti

7. Kashmir Valley:                                                         Shishur Saenkraat

8. Garhwal                                                                     Khichadi

9. Punjab                                                                        Lohri

10. South India.                                                              Thai Pongal

           11.Sindhi                                                                         Tirmauri

It is celebrated by different names in some other countries also:

   Cambodia:                                                                  Moha Sangkra ,

   Myanmar:                                                                   Thingyan, ,

   Nepal:                                                                        Maghi by Tharu people,

                                                                                      Maghe Sankranti or

                                                                                      Maghe Sakrati by others.

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Makar  Sankranti Dates - 2016 -2020

In 2016 Makar Sankranti will be on Friday, 15 January.

 In 2017 Makar Sankranti will be on Saturday, 14 January.

 In 2018 Makar Sankranti will be on Sunday, 14 January.

In 2019Makar Sankranti will be on Tuesday, 15 January.

 In 2020 Makar Sankranti will be on Wednesday, 15 January.

 Beliefs Associated with Makar Sankranti:



According to one of the beliefs, lord Shiva had MAKAR  SANKRANTI

(1)  Sun enters the Capricorn sign on 14th January. In south India, the Tamil year begins from this date. This festival is known as ' Thai Pongal .' Lord Shiva showered his blessings on his devotees, especially on sages, on this day. Some people believe that lord Shiva had donated self-knowledge to lord Vishnu on this day.


(2) The counting of days of deities begins from this day. When Sun is in Dakshinayan, the period is called as night of deities, and 6 months of Uttarayan is called as day. Six months of human beings is equal to one day and one night of deities.


(3)  Apart from this, it is also believed that Sun goes to meet his son Saturn on this day. This meeting of Sun and Saturn is celebrated as “Makar Sankranti”. Makar is a Rashi (Zodiac) and Sankranti means transition. Hence, Makar Sankranti means transition of the Sun from the zodiac Makar.


(4)  Everybody is aware of the belief that according to the saga of Mahabharat, Bhishm Pitamah had chosen the day of Makar Sankranti, i.e., 14th January for getting rid of his body.


(5)  It is said that on this day, Ganga followed Bhagirath to reach the hermitage of saint Kapil and had fallen into the ocean. That is why, bathing in river Ganga and making donations on shrines is considered especially significant.


(6)  Because the Indian traditional calendar is based on lunar position, none of the other major Indian festivals have a fixed date every year. But being a solar event, Sankranti comes every year on January 14. Makar Sankranti is basically a celebration of a cosmic event and human life.


(7) While the traditional Indian Calendar is based on lunar positions, Sankranti is a solar event. So while dates of all Hindu festivals keep changing as per the Gregorian calendar, the date of Makar Sankranti remains constant over a long term, 14 January. Makar Sankranti is celebrated in the Hindu Calendar month of Magha.


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Makar Sankranti: The Symbol of New Life



Makar Sankranti is a major harvest festival celebrated in various parts of India. According to the lunar calendar, when the sun moves from the Tropic of Cancer to the Tropic of Capricorn or from Dakshinayana to Uttarayana, in the month of Poush in mid-January, it commemorates the beginning of the harvest season and cessation of the northeast monsoon in South India. The movement of the earth from one zodiac sign into another is called Sankranti and as the Sun moves into the Capricorn zodiac known as Makar in Hindi, this occasion is named as Makar Sankranti in the Indian context. It is one of the few Hindu Indian fest

 The weather starts changing from the day of Makar Sankranti. This is the reason behind shortening of nights and lengthening of days. Summer season begins due to the movement of Sun towards northern hemisphere. Heat and light of Sun starts increasing. As a result of this, there is a development of awareness and energy among the creatures. The living beings hibernating in their homes, burrows or dens due to cold weather start coming out. Color and aroma start spreading in the nature.



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Kite Festival --

Makar Sankranti is also a kite flying festival or kite festival in many parts of India. Gujrat and Jaipur in Rajasthan is famous for their kite festivals. Jaipur organizes international kite festival every year.


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Specialty of Makar Sankranti Til

Til is used on a large scale in the recipes of Makar Sankranti. The aroma of the items made of Til could be felt everywhere on the day of Makar Sankranti. Eating and donating Til on this day is considered auspicious. Massage of Til, using Til oil, bath of mixture of water and Til, drinking the mixture of Til and water, Til-Havan, eating and donating the items of Til, reduce the sins and increase the auspicious fruits.
Donation of Til, i.e., the kaarak product of Saturn, and jaggery, i.e., the kaarak product of Sun is considered highly auspicious. Exchanging these things on increases mutual affection, sweetness and cooperation. Makar Sankranti festival unites the people together.




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Guru Nanak Jayanti 2016

Guru Nanak Jayanti  

This year  Guru Nanak Jayanti ( Guru- Parv) is celebrated on Monday, 14th November, 2016.

The Sikhs celebrate Guru Nanak Jayanti as the birth anniversary of Guru Nanak Dev Ji. The festival is celebrated across the world with great pride, honor and respect. Guru Nanak Dev was the first Sikh guru and founder of the Sikhism religion. Apart from the followers of Sikhism, Guru Nanak Dev was admired by Punjabi Hindus and Sahajdhari Sindhis residing across the Indian subcontinent for his noble words and deeds. The date of Guru Nanak Jayanti changes from year to year, depending upon the Hindu calendar. 

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Guru Nanak Jayanti - 2016-2020

14^th November 2016 (Monday)

547^th Birth Anniversary of Guru Nanak

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4^th November 2017 (Saturday)

548^th Birth Anniversary of Guru Nanak

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23^rd November 2018 (Friday)

549^th Birth Anniversary of Guru Nanak

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12^th November 2019 (Tuesday)

550^th Birth Anniversary of Guru Nanak

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30^th November 2020 (Monday)

551^th Birth Anniversary of Guru Nanak

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The religious festival of Guru Nanak Jayanti is celebrated with immense splendor and grandeur throughout the world where Sikhs reside, especially in their homeland, Punjab and Haryana. The birthday of Guru Nanak Jayanti falls on Kartik Poornima, that is, the day of the full moon in the month of Kartik as per the Hindu calendar. The date usually falls in the month of October or November in the Gregorian calendar, but it varies each year.

Preparations for the festival start well in advance. The festival is generally a three-day fair. It starts off with reciting the Guru Granth Sahib, the holy book of Sikhs, in the gurudwaras. The holy book is read for 48 hours non-stop, known as Akhand Path. This ends on the day before Guru Nanak Jayanti. A day before the festival, a procession is carried out starting early in the morning, called the Prabhat Pheris. The procession starts from the gurudwara and moves ahead towards the localities. Five armed guards, representing the Panj Pyares lead the procession carrying the Sikh Flag called Nishan Sahibs. They even carry a Palki (palanquin) which holds the Guru Granth Sahib placed firm and decorated with flowers.
As the procession proceeds, the followers sing shabads (religious hymns) while the local bands play religious music. 

The day of Guru Nanak Jayanti begins at around 4 or 5 a.m. with singing Asa-di-Var (morning hymns) and hymns from the Sikh scriptures. This is followed by Katha which continues till noon. A lavish Langar or special community lunch is served to the people present at the gurudwara. People volunteer for this service as they consider it to be seva (service) and bhakti (devotion) towards Lord.

According to Hindu calendar, he was born in the month of Kartik, which falls between October and November each year. Sikh Guru's birthdays are known as Guru-purbs. Many people hold 3 days ‘Akhand’ Path or non-stop chanting of the Sikh Holy book, Guru Granth Sahib .Houses and Gurdwaras are decorated and lit up.

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Guru Nanak Dev Ji

Guru Nanak Dev ji (the First guru, the founder of Sikhism) was born on 15th April, 1469 at Rai-Bhoi-di Talwandi in the present distrect of Shekhupura (Pakistan), now Nanakana Sahib. The Birthday of Guru Nanak Sahib is celebrated on 15th Kartik Puranmashi i.e. full moon day of the month Kartik. On this day the Birthday of Guru Nanak Sahib is celebrated every year.  Guru Nanak's father, Mehta Kalyan Das, more popularly known as Mehta Kalu was the agent and Chief Accountant of Rai Bular. Guru Nanak 's mother was Mata Tripta, a simple, pious and extremely religious woman. Nanak had an elder sister, Nanki, who always cherished her younger brother.

Nanak was an extra-ordinary and different child in many ways. God provided him with contemplative mind and rational thinking. At the age of seven, he learnt Hindi and Sanskrit. He surprised his teachers with the sublimity of his extra-ordinary knowledge about divine things. At the age of thirteen, he learned Persian and Sanskrit and at the age of 16, he was the most learned young man in the region. He was married to Mata Sulakhni ji, who gave birth to two sons: Sri Chand and Lakhmi Das. In November 1504, Guru Nanak's elder sister Nanaki ji took him to Sultanpurlodhi where her husband Jai Ram ji got him the Job of storekeeper in the Modikhana of the local Nawab, Daulat Khan Lodhi.

At the age of 38, in August 1507, Guru Nanak Sahib heard God 's call to dedicate himself to the service of humanity after bathing in "Vain Nadi" (a small river) Near Sultanpur Lodhi. The very first sentence which he ' uttered then was, " There is no Hindu, no Musalman". He now undertook long travels to preach his unique and divine doctrine (Sikhism). After visiting different places in Punjab, he decided to proceed on four long tours covering different religious places in India and abroad. These tours are called Char Udasis of Guru Nanak Sahib.

During the four journeys, Guru Nanak Sahib visited different religious places preaching Sikhism. He went to Kurukshetra, Haridwar, Joshi Math, Ratha Sahib, Gorakh Matta (Nanak Matta), Audhya, Prayag, Varanasi, Gaya, Patna, Dhubri and Gauhati in Assam, Dacca, Puri, Cuttock, Rameshwaram, Ceylon, Bidar, Baroach, Somnath, Dwarka, Janagarh, Ujjain, Ajmer, Mathura, Pakpattan, Talwandi, Lahore, Sultanpur, Bilaspur, Rawalsar, Jawalaji, Spiti Vally, Tibet, Ladakh, Kargil, Amarnath, Srinagar and Baramula. Guru Nanak Sahib also paid visit to Muslim holy places. In this regard he went to Mecca, Medina, Beghdad via Multan, Peshawar Sakhar, Son Miani, Hinglaj etc. Some accounts say that Guru Sahib reached Mecca by sea-route. Guru Sahib also visited Syra, Turkey and Tehran (the present capital of Iran). From Tehran Guru Sahib set out on the caravan route and covered Kabul, Kandhar and Jalalabad. The real aim of the tour was awakening the people to realise the truth about God and to introduce Sikhism. He established a network of preaching centres of Sikhism which were called "Manjis". He appointed able and committed followers as its head (preacher of Sikhism). The basic tenents of Sikhism were wilfully conceived by the people from all walks of life.

In the year 1520, Babar attacked India. His troops slaughtered thousands of innocent civilians of all walks of life. Women and children were made captives and all their property looted at Amiabad. Guru Nanak Sahib challenged this act of barbarity in strong words. He was arrested and released, shortly after making Babar realising his blunder. All the prisoners were also released.

Guru Nanak Sahib settled down at Kartarpur city (now in Pakistan) which was founded by him in 1522 and spent the rest of his life there (1522-1539). There was daily Kirtan and the institution of Langar (free kitchen) was introduced. Knowing that the end was drawing near, Guru Nanak Sahib, after testing his two sons and some followers, installed Bhai Lehna ji (Guru Angad Sahib) as the Second Nanak in 1539, and after a few days passed into Sachkhand on 22nd September, 1539.

Thus ended the wordly journey of this god-gifted Master (Guru) of mankind. He rejected the path of renunciation Tyaga or Yoga, the authority of the Vedas and the Hindu caste system. Guru Nanak Sahib emphasised the leading of householder's life (Grista), unattached to gross materialism. The services of mankind Sewa, Kirtan, Satsang and faith in 'One' Omnipotent God are the basic concepts of Sikhism established by Guru Nanak Sahib. Thus he laid the foundations of Sikhism. He preached new idea of God as Supreme, Universal, All-powerful and truthful. God is Formless (Nirankar), the Sole, the Creator, the self-existent, the Incomprehensible and the Ever-lasting and the creator of all things (Karta Purakh). God is infinite, All knowing, True, All-giver, Nirvair, and Omnipotent. He is Satnam, the Eternal and Absolute Truth.

As a social reformer Guru Nanak Sahib upheld the cause of women, downtrodden and the poors. He attacked the citadel of caste system of Hindus and theocracy of Muslim rulers. He was a born poet. He wrote 974 hyms comprising Japji Sahib, Asa-Di-Var, Bara-Mah, Sidh-Gosht, Onkar (Dakhani) and these were included in Guru Granth Sahib by Guru Arjan Sahib. He was also a perfect musician. He with the company of Bhai Mardana compsed such tunes in various Indian classical Ragas that charmed and tawed wild creatures like Babar, subdued saging kings, raved bigots and tyrants, made thugs and robbers saints. He was a reformer as well as a revolutionary. God had endowed him with a contemplative mind and pious disposition. Guru Arjan Sahib called him "the image of God, nay, God Himself".

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गुरु नानकदेव जी की रचनाएँ

** को काहू को भाई  **

हरि बिनु तेरो को न सहाई।

काकी मात-पिता सुत बनिता, को काहू को भाई॥

धनु धरनी अरु संपति सगरी जो मानिओ अपनाई।

तन छूटै कुछ संग न चालै, कहा ताहि लपटाई॥

दीन दयाल सदा दु:ख-भंजन, ता सिउ रुचि न बढाई।

नानक कहत जगत सभ मिथिआ, ज्यों सुपना रैनाई॥

-- गुरु नानकदेव जी

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** जो नर दुख में दुख नहिं मानै  **

जो नर दुख में दुख नहिं मानै।

सुख सनेह अरु भय नहिं जाके, कंचन माटी जानै।।

नहिं निंदा नहिं अस्तुति जाके, लोभ-मोह अभिमाना।

हरष शोक तें रहै नियारो, नाहिं मान-अपमाना।।

आसा मनसा सकल त्यागि के, जग तें रहै निरासा।

काम, क्रोध जेहि परसे नाहीं, तेहि घट ब्रह्म निवासा।।

गुरु किरपा जेहि नर पै कीन्हीं, तिन्ह यह जुगुति पिछानी।

नानक लीन भयो गोबिंद सों, ज्यों पानी सों पानी।।

-- गुरु नानकदेव जी

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** झूठी देखी प्रीत  **

जगत में झूठी देखी प्रीत।

अपने ही सुखसों सब लागे, क्या दारा क्या मीत॥

मेरो मेरो सभी कहत हैं, हित सों बाध्यौ चीत।

अंतकाल संगी नहिं कोऊ, यह अचरज की रीत॥

मन मूरख अजहूँ नहिं समुझत, सिख दै हारयो नीत।

नानक भव-जल-पार परै जो गावै प्रभु के गीत॥

-- गुरु नानकदेव जी

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Eid-ul-adha - 2016

Eid -Ul -Adha 2016

This year Bakri-Id will be celebrated on Sept 12, 2016 Monday.  

* Subject to appearance of Moon

 
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Muslim Festivals

Muslims in India observe all the Islamic festivals that are celebrated in other parts of the world. In addition to the festivals, the days commemorating shrines in India and death anniversaries of saints, are also observed with religious fervor. All the Muslim festivals and observances in India follow the Islamic calendar, which has fewer days than the solar year. Therefore, each year, the dates of Muslim festivals keep changing. The important Muslim festivals that are celebrated in India, include Ramzan (Ramadan), Muharram, Id-e-Milad and Bakr-Id. The celebrations of the auspicious occasions are marked by special prayers offered in mosques, fasting, feasting and exchange of wishes.

The most important Muslim festival in India is Ramzan, which extends through the Islamic month of the same name. It acquires the character of a nationwide fair, with the Muslim areas becoming bright and lively towards the evening and remaining awake almost throughout the night. All through the days of celebrations, people following Islam would observe stringent fast, which is broken only in the dusk, after offering prayers to the Almighty. There is a fixed timing for every ritual performed for the festivals. People belonging to other communities enthusiastically take part in the merrymaking, which represents unity in diversity prevalent in India.

All the prominent Muslim festivals are celebrated with religious fervor, in India. Ramzan finds special place in the calendar of events. Holiday is declared in educational institutions and government offices, on the occasion of Ramadan. Bakra-Eid is the 'feast of sacrifice', celebrated from the tenth to the twelfth day in the Islamic month of Dhul Hijjah. Celebrated after the fasting month of Ramzan/ Ramadan encompasses a number of rituals that are performed on specific time. Muharram commemorates the martyrdom of Prophet Mohammed's grandson, Imam Hussain.

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Muslim festival in 2016

Date	Year	Day	Festival
21 April	2016	Thursday	Hazarat Ali's Birthday
5 May	2016	Thursday	Lailat al Miraj
23 May	2016	Monday	Laylat al Bara'at
07 June	2016	Tuesday	Ramadan Begins
01 July	2016	Friday	Jumat-ul-Wida
03 July	2016	Sunday	Night of Destiny (Laylat al-Qadr)
06 July	2016	Wednesday	Eid-Ul-Fitr, Ramadan Ends
12 September	2016	Monday	Eid-Ul-Adha
12 October	2016	Wednesday	Al-Hijira/ Muharram begins
12 October	2016	Wednesday	Ashura
31 October	2016	Monday	Muharram Ends
13 December	2016	Tuesday	Milad un-Nabi (Sunni)
17 December	2016	Saurday	Milad un Nabi (Shia)

* Subject to appearance of Moon

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Eid -Ul -Adha

Eid -Ul -Adha is one of the special festivals celebrated by Muslims with lot of enthusiasm.

HISTORY
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Eid-ul-Adha is also known as the festival of sacrifice and sacrifice feast.Eid- ul- Adha (or Eid-ul-Zuha ) is celebrated on the tenth day of Dhuj Hijja, the Islamic month according to the lunar Islamic calendar. In Indian sub continent the festival is known as Bakr-Id because of the tradition of sacrificing the goats.

The festival of Eid- ul- Adha is celebrated in the remembrance of prophet Abraham’s readiness to forfeit Ishmael,his son for god. The story about this festival tells, how Abraham was ready to kill his son and remained true to God. The story tells, how Allah told Abraham, to lift up the foundation of Kaaba that was a holy place in Mecca.God also asked Abraham to sacrifice his son, in a dream. Abraham along with his son started moving towards Mina for the sacrifice.

Some of the daemons tried to direct Abraham away from his way but Abraham was true to god and as he was just set to kill his son, God stopped him and gave him a sheep to sacrifice instead of sacrificing his son. This festival is thereby said to be a festival of sacrifice. Some people celebrate Eid- ul- Adha because it ends the pilgrimage or Hajj for those Muslims who make a trip to Mecca each year.
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The traditions and rituals associated with Eid-Ul-Adha are given below:

•All the members of the Muslim family perform Eid-Ul-Adha prayers (Salah) in large groups on all the three days of Eid-Ul-Adha.

•Muslims wear new and beautiful clothes on the festival of Eid-Ul-Adha.

• Muslims have their breakfast only after they recite their Eid prayer and Sheer Korma is served.

•Once breakfast is done then Muslims sacrifice their domestic animals like goat  (Bakr- Eid),  on the festival of Eid-Ul-Adha, as a symbol of Abraham’s sacrifice of his son Ishmael.

 •The meat of the sacrificed animal is given to all the neighbours, friends, family members and deprived people. It is said that according to the customs, meat has to be divided into three equal parts among the family, friends and neighbours and deprived people.

•Muslims visit houses of their near and dear ones on this festival to celebrate the festival in the best way.

•Delicious food, desserts and beverages are cooked and served on this festival.

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Some recipes

NON   VEGETARIAN   DISHES

(1) Aachari Gosht

Preparation Time : 50 minutes
Serves : 6

Ingredients :

*    Mutton – 1 kg
*   Yoghurt – 1 kg
*    Kalonji, nigella seeds – 2 tbsp
*    Onions – 4-5
*    Ghee/Oil – 4-5 tbsp
*    Turmeric Powder – a pinch
*    Cumin Seeds – 1 tsp
*    Salt - to taste
*    Red Chili Powder - to taste
*    Fresh Coriander - to garnish

Method :

*   Cut onion in slices.
*   Heat oil in a pan. Add cumin seeds and let them crackle.
*   Add the onion and fry until light brown.
*   Put in yogurt and meat and let it simmer till meat becomes tender.
*   Put in salt, kalonji, chili, and turmeric powder.
*   Cook for sometime on high flame.
*   Garnish with fresh coriander.
*   Serve hot with rice or paratha.


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(2) Badami Gosht

Preparation Time : 50 minutes
Serves : 6

Ingredients :

*    Lean Lamb cubed – 1 ½ lb
*    Ground Almond – ½ cup
*    Coconut milk – 1 ½ cup
*    Yogurt – 1 ¼ cup
*    Onion chopped – 1 large
*    Garlic cloves - 6
*    Ginger peeled, chopped – 1 ½”
*    Dried Red Chilies - 2
*    Oil – 5 tbsp
*    Cinnamon sticks - 2
*    Cardamom Seeds – 1 tbsp
*    Garlic, crushed – 2 cloves
*    Saffron threads – 1 tsp soaked in 2 tbsp boiling water
*    Chili Powder – ½ tsp
*    Salt – 1 tsp

Method :

*    Grind almonds with enough water to form a thick paste and keep aside.
*    Heat oil in a heavy saucepan.Badami Gosht
*    Add cinnamon, cloves, cardamom and fry for 1 minute.
*    Add onion and stir fry till soft, stirring occasionally.
*    Mix in garlic and ginger and fry for 3 minutes, stirring frequently.
*    Mix in lamb cubes and fry until brown for about 5 minutes.
*    Whip yogurt, saffron mixture, salt and chili powder and mix in to lamb cubes. Stir fry for 5 minutes.
*    Add the almond paste, and whole chilies to lamb cubes; stir well to coat the lamb pieces evenly with the gravy.
*    Simmer (boil slowly at low temperature) for 5 minutes over low heat.
*    Mix in coconut milk, lower the flame, cover and simmer (boil slowly at low temperature) for 35-40 minutes or until lamb is cooked thoroughly.
*    Uncover the pan, and cook for the last 10 minutes and transfer to a slightly heated up dish and serve hot.

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(3) Chicken Jhalfrezi

Preparation Time : 60 minutes
Serves : 4

Ingredients :

*    Garlic, chopped – 2 Cloves
*    Skinless Chicken Thigh Fillets, cut in half – 750 gms
*    Turmeric Powder – 3 tsp
*    Onion, finely grated - 1
*    Red Chili powder – 1 tsp
*   Salt – 1 tsp
*    Tomatoes, chopped – 500 gms
*    Ghee – 30 gms
*    Cumin Powder – 3 tsp
*    Coriander Powder – 3 tsp
*    Fresh Ginger, grated – 2 tbsp
*   Fresh Coriander Leaves, roughly chopped – 30 gms
*    Oil - for cooking

Method :

*    Heat about 2 tbsp oil in a deep frying pan and fry the onion and garlic for 2 minutes over high flame.Chicken Jalfreji
*    Mix in the chicken, turmeric, chili powder and salt. Fry gently for 5-10 minutes or until golden brown.
*    Turn the chicken frequently.
*    Mix in the tomatoes, cover and cook over medium heat up for 20 minutes stirring at regular intervals.
*    Uncover and simmer (boil slowly at low temperature) for 10 minutes to let all the excess liquid evaporate and to thicken the sauce.
*    Mix in the ghee or oil, cumin powder, coriander powder, ginger and fresh coriander and simmer (boil slowly at low temperature) for 5-7 minutes or until the fat separates out from the thick sauce.
*    Serve the chicken pieces with the sauce.

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(4) Chicken Shashlik

Preparation Time : 60 minutes
Serves : 6

Ingredients :

*    Boneless Chicken Breast – 500 gms
*    Capsicum - 2
*    Onions – 2 medium
*    Tomatoes – 2 medium
*    Lemon Juice – ¼ cup
*    Salt – ½ tsp
*    Black Pepper – 1 tsp
*    Soya Sauce – 1 tbsp
*    Oil - for deep frying

Method :

*    Cut chicken into 1 " pieces.Chicken Shashlik
*    Put in a round dish with the lemon juice, salt, black pepper and soya sauce.
*    Mix well, cover and leave to marinate for 2-3 hours.
*    Cut the onion, capsicum, and tomatoes into small cubes.
*    Skew chicken and vegetables closely on bamboo skewers.
*    Heat up oil in a big size frying pan.
*    Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft.
*    Take off from oil and put it on absorbent paper or you can grill the chicken over hot charcoal.
*    Decorate with lemon pieces and mint leaves.
*    Serve with hot with mint chutney.

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(5) Dry Mutton

Preparation Time : 50 minutes
Serves : 4

Ingredients :

*    Mutton – 500 gms
*    Garlic – 10 cloves
*    Curd  - 1 cup
*    Mustard Oil – 1 cup
*    Garam Masala Powder – 1 tbsp
*    Turmeric Powder – 1 tsp
*    Bay Leaves - 2
*    Ginger – 1” piece
*    Salt - to taste

Method :

*    Beat the curd.Dry Mutton
*    Marinate mutton pieces in 1 tbsp of oil with turmeric, salt and curd for about 2 hours.
*    Mince the garlic and grate the ginger.
*    Heat oil in a pan. Add ginger, garlic and bay leaves. Fry for a minute.
*    Add marinated mutton pieces.
*    Make the flame low and cook for nearly half an hour until the mutton pieces become tender.
*    Mix garam masala and stir properly.
*    When the mutton turns tender and almost dry, remove it from the flame.
*    Dry Mutton is ready.

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(6) Dum Pukht

Preparation Time : 60 minutes
Serves : 4

Ingredients :

*    Mutton - 1/2 kg
*    Green Cardamoms - 2-3
*    Cumin Seeds - 1 tsp
*    Garlic - 2 pods
*    Black Cardamom - 1
*    Coriander Leaves - 1/2 cup
*    Green Chilies - 1-6
*    Cloves - 4
*    Ginger - 1" piece
*    Black Pepper Corns - 6
*    Mint Leaves - 1/4 cup
*    Onion -1/2
*    Water- 3 cups
*    Curd - 1 cup
*    Wheat Flour - 1/2 cup
*    Salt - to taste
*    Oil - 2 tbsp

Method :

*    Mix thoroughly mutton, curd and salt and keep aside.
*    In a mixer grind the marinate till it forms a fine paste.
*    Mix the paste with the marinated mutton.
*    Put in freezer for 6-8 hours.
*    Knead a soft dough with the flour and keep covered.
*    Heat up oil in a thick-bottomed pan.
*    Mix in marinated mutton and stir fry on a slow flame for 10 minutes or till the oil starts separating.
*    Mix in the water.
*    Cover the pot with a lid.
*    Seal with kneaded flour and stir fry for 45 minutes on a slow flame or till steam comes out of cracks in the flour.
*    Cut off the flour and serve with naan.

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(7) Ginger Chicken

Preparation Time : 35 minutes
Serves : 6

Ingredients :

*    Boneless Chicken Breast, cut into small cubes - 1 kg
*    Tomatoes, chopped - 3 medium
*    Yogurt, whisked - 3 tbsp
*    Ginger, cut into thin strips - 3 tbsp
*    Turmeric Powder - 1/4 tsp
*    Oil -1/2 cup
*    Lemon Juice - 1 tbsp
*    Onion, thinly sliced - 1 smal
*    Fresh Coriander Leaves - 3 tbsp
*    Chili Powder - 1 1/2 tsp
*    Garlic Paste - 1 tbsp
*    Garam Masala - 1 tsp
*    Chat Masala - 1 tsp
*    Coriander Powder - 1 tsp
*    Salt - 1 1/2 tsp
*    Ginger Paste - 1 tbsp
*    Green Chilies, thinly sliced - 2-4

Method :

*    Heat up oil in a thick bottomed pan over medium heat.Ginger Chicken
*    Add the onions and stir fry until soft or for about 2 minutes.
*    Mix in ginger and garlic, stir fry about 2 minutes. Stirring constantly. (mix in little water if the mixture sticks to the bottom of the pan).
*    Mix in chicken and fry until the water from chicken is evaporated, about 5 minutes.
*    Mix in chili powder, turmeric, salt and coriander powder.
*    Fry 1 minute, then mix in tomatoes and stirring constantly, fry the mixture for about 5 minutes, or tomatoes are reduced to a pulp.
*    Mix in yogurt and fry for few more minutes, stirring constantly, about 4 minutes. mix in a little water, if necessary, to avoid the mixture from sticking to the bottom of the pan.
*    Keep frying until the oil begins to separate.
*    Add lemon juice, ginger, chat masala, garam masala, coriander leaves and green chilies.
*    Stir once, cover and stir fry for 3 minutes over low heat. Serve hot.

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(8) Kathi Kebab

Preparation Time : 45 minutes
Serves : 6

Ingredients :

*    Lamb - 500 gms

For Paste:

*    Cumin Powder - 1 tsp
*    Chili Powder - 1 tsp
*    Lemon Juice - 1/2 tsp
*    Garlic - 5 flakes
*    Coriander Powder - 1 1/2 tsp
*    Pepper - 1/2 tsp
*    Ginger Powder - 1/2 tsp
*    Cooking oil - 1 tbsp
*    Salt - to taste

Method :

*    Chop the lamb into square pieces.
*    Rub the ground paste all over the surface and marinate for about 4 to 5 hours.
*    Smear the lamb pieces with little oil and put it through skewer.
*    Grill the pieces on a hot oven.
*    Keep turning them occasionally. Brush more oil if necessary.
*    Kathi Kabab is ready to serve.

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(9) Murgh Do Piaza

Preparation Time : 60 minutes
Serves : 4

Ingredients :

*    Chicken cut into 1 inch pieces - 750 gms
*    Onion - 1 kg
*    Tomatoes, roughly chopped - 3-4 medium
*    Finely Chopped Fresh Coriander Leaves - 3 tbsp
*    Oil - 1/2 cup
*    Garlic Paste - 1 tsp
*    Lemon Juice -2 tbsp
*    Turmeric Powder - 1 tsp
*    Ginger, peeled thinly sliced - 1" piece
*    Coriander Powder - 2 tsp
*    Bay Leaves, crushed - 2

Method :

*    Finely slice the 2 onions and roughly cut the rest of the onions.MurghDoPiaza
*    Mix in the chili powder, coriander powder, turmeric powder and salt to the chicken and mix well to cover the chicken pieces.
*    Lightly grease a heavy based sauce pan with 1 tbsp of oil.
*    Spread half of the cut onions on the bottom.
*    Add the chicken pieces and layer the rest of the cut onions on top.
*    Cover pot with a tight fitting lid.
*    Cook for 20-25 minutes until the onions are a pulp and chicken is tender.
*    Heat up oil in another pan.
*    Mix in cut onions, ginger and garlic, stirring frequently fry for 8-10 minutes to a golden color.
*    Mix in the bay leaves stir fry for another minute stirring frequently.
*    Mix in tomatoes and stir fry until the tomatoes are lower to a pulp.
*    Mix in meat and onions to it.
*    Stir well to mix all the ingredients.
*    Stir frequently, fry the mixture until it is well browned and a thick onion sauce has formed.
*    Add lemon juice and fry for another minute.
*    Sprinkle with chopped coriander leaves.
*    Serve hot.

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