GOLDEN TEMPLE, AMRITSAR, INDIA


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GOLDEN TEMPLE OF AMRITSAR.. INDIA .!!!!!The Golden Temple is considered holy by Sikhs because the eternal guru of Sikhism, the Sri Guru Granth Sahib, is always present inside in it and its construction was mainly intended to build a place of worship for men and women from all walks of life and all religion to come and worship God equally.The Sri Guru Granth Sahib is the holiest literature in the Sikh religion , the tenth guru of Sikhism, Guru Gobind Singh, on 7 October 1708 at Nanded made it the eternal Sikh Guru and the leader of Sikhism. Anywhere in the world where the Guru Granth Sahib is present is equally holy and precious to Sikhs. Amritsar is the location of Harmandir Sahib.

History

Its name literally means Temple of God. The fourth guru of Sikhism, Guru Ram Das, excavated a tank in 1577 AD which subsequently became known as Amritsar (meaning “Pool of the Nectar of Immortality”) , giving its name to the city that grew around it. In due course, a splendid Sikh edifice, Harmandir Sahib (meaning “the abode of God”) , rose in the middle of this tank and became the supreme centre of Sikhism. Its sanctum came to house the Adi Granth comprising compositions of Sikh gurus and other saints considered to have Sikh values and philosophies, e.g., Baba Farid, and Kabir. The compilation of the Adi Granth was started by the fifth guru of Sikhism, Guru Arjan Dev.

The Amritsar area

Amritsar is located in the Majha region of the Punjab. Majha is also known as the Bari Doab, since it is the Doab (Do = two, AB = rivers) or the fluvial tract of land which lies between two of the five great rivers of the province, the Ravi and the Beas. As such, Majha lies in the heart of the ancient Punjab region, comprising Gurdaspur, Batala and Tarn Taran Sahib, as well as Amritsar.
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Ranjani Geethalaya(Regd.) (Registered under Societies Registration Act XXI of 1860. Regn No S/28043 of 1995) A society for promotion of traditional values through,  Music, Dance, Art , Culture, Education and Social service. REGD OFFICE A-73 Inderpuri, New Delhi-110012, INDIA Email: ranjanigeethalaya@gmail.com  web: http://ranjanigeethalaya.webs.com (M)9868369793 all donations/contributions may be sent to Ranjani Geethalaya ( Regd) A/c no 3063000100374737, Punjab National Bank, ER 14, Inder Puri, New Delhi-110012, MICR CODE 110024135  IFSC CODE PUNB00306300

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GOLDEN TEMPLE, AMRITSAR, INDIA


 

GOLDEN TEMPLE OF AMRITSAR.. INDIA .!!!!!
The Golden Temple is considered holy by Sikhs because the eternal guru of Sikhism, the Sri Guru Granth Sahib, is always present inside in it and its construction was mainly intended to build a place of worship for men and women from all walks of life and all religion to come and worship God equally.The Sri Guru Granth Sahib is the holiest literature in the Sikh religion , the tenth guru of Sikhism, Guru Gobind Singh, on 7 October 1708 at Nanded made it the eternal Sikh Guru and the leader of Sikhism. Anywhere in the world where the Guru Granth Sahib is present is equally holy and precious to Sikhs. Amritsar is the location of Harmandir Sahib.

History

Its name literally means Temple of God. The fourth guru of Sikhism, Guru Ram Das, excavated a tank in 1577 AD which subsequently became known as Amritsar (meaning “Pool of the Nectar of Immortality”) , giving its name to the city that grew around it. In due course, a splendid Sikh edifice, Harmandir Sahib (meaning “the abode of God”) , rose in the middle of this tank and became the supreme centre of Sikhism. Its sanctum came to house the Adi Granth comprising compositions of Sikh gurus and other saints considered to have Sikh values and philosophies, e.g., Baba Farid, and Kabir. The compilation of the Adi Granth was started by the fifth guru of Sikhism, Guru Arjan Dev.

The Amritsar area

Amritsar is located in the Majha region of the Punjab. Majha is also known as the Bari Doab, since it is the Doab (Do = two, AB = rivers) or the fluvial tract of land which lies between two of the five great rivers of the province, the Ravi and the Beas. As such, Majha lies in the heart of the ancient Punjab region, comprising Gurdaspur, Batala and Tarn Taran Sahib, as well as Amritsar.
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YOUR SMILE IS YOUR BEST FRIEND._._._.MAKE IT SOME ONE ELSE’S TOO !

Deepavali Lehium


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wishing you all very happy and prosperous Deepavali
Ingredients for Deepavali Lehium
Sukku : 50 gm
Chitharathai : 50gm
Kandanthippili : 50gm
Arisithippili: : 50gm
Jadikkai : 1
Jadi pathiri : 1
Omam : 100gm
Milagu : 200gm
Cumin Seeds : 50gm
Cloves (Krambu) : 1
Cardamom(Elakkai) : 6
Virali Manjal : 4 nos.
Jaggery : 500 gm
Gingelly : 1 tablespoon
Ghee : 1 tablespoon
Method:
1. Dry fry Sukku, Chitharathai, Kandathippili,
Arisithippili, Jadikkai, Jadi Pathiri, Omam, Milagu,
Jeeragam and Cloves one by one and make it to a
fine powder, sieve it well and keep it aside.
2. Heat the fry pan and make Jaggery syrup (Jaggery
should be in equavelent ratio with that of the
powdered ingredients)to a sticky level (pisukku
padham) and not to the level of string consistency.
3. Now add the sieved powder to the jaggery syrup
and stir continuously keep adding gingelly oil and
ghee little by little till the paste does not stick to the
pan. A small amount of honey may be added to
enhance the taste but it is optional.
4. Remove from heat and allow it to cool.
5. Now your Tamil Recipe Diwali Legiyam is ready
__._,_.___

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Ranjani Geethalaya(Regd.) (Registered under Societies Registration Act XXI of 1860. Regn No S/28043 of 1995) A society for promotion of traditional values through,  Music, Dance, Art , Culture, Education and Social service. REGD OFFICE A-73 Inderpuri, New Delhi-110012, INDIA Email: ranjanigeethalaya@gmail.com  web: http://ranjanigeethalaya.webs.com (M)9868369793 all donations/contributions may be sent to Ranjani Geethalaya ( Regd) A/c no 3063000100374737, Punjab National Bank, ER 14, Inder Puri, New Delhi-110012, MICR CODE 110024135  IFSC CODE PUNB00306300

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Deepavali Lehium


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wishing you all very happy and prosperous Deepavali
Ingredients for Deepavali Lehium
Sukku : 50 gm
Chitharathai : 50gm
Kandanthippili : 50gm
Arisithippili: : 50gm
Jadikkai : 1
Jadi pathiri : 1
Omam : 100gm
Milagu : 200gm
Cumin Seeds : 50gm
Cloves (Krambu) : 1
Cardamom(Elakkai) : 6
Virali Manjal : 4 nos.
Jaggery : 500 gm
Gingelly : 1 tablespoon
Ghee : 1 tablespoon
Method:
1. Dry fry Sukku, Chitharathai, Kandathippili,
Arisithippili, Jadikkai, Jadi Pathiri, Omam, Milagu,
Jeeragam and Cloves one by one and make it to a
fine powder, sieve it well and keep it aside.
2. Heat the fry pan and make Jaggery syrup (Jaggery
should be in equavelent ratio with that of the
powdered ingredients)to a sticky level (pisukku
padham) and not to the level of string consistency.
3. Now add the sieved powder to the jaggery syrup
and stir continuously keep adding gingelly oil and
ghee little by little till the paste does not stick to the
pan. A small amount of honey may be added to
enhance the taste but it is optional.
4. Remove from heat and allow it to cool.
5. Now your Tamil Recipe Diwali Legiyam is ready
__._,_.___

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Ranjani Geethalaya(Regd.) (Registered under Societies Registration Act XXI of 1860. Regn No S/28043 of 1995) A society for promotion of traditional values through,  Music, Dance, Art , Culture, Education and Social service. REGD OFFICE A-73 Inderpuri, New Delhi-110012, INDIA Email: ranjanigeethalaya@gmail.com  web: http://ranjanigeethalaya.webs.com (M)9868369793 all donations/contributions may be sent to Ranjani Geethalaya ( Regd) A/c no 3063000100374737, Punjab National Bank, ER 14, Inder Puri, New Delhi-110012, MICR CODE 110024135  IFSC CODE PUNB00306300

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Deepavali Lehium


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wishing you all very happy and prosperous Deepavali
Ingredients for Deepavali Lehium
Sukku : 50 gm
Chitharathai : 50gm
Kandanthippili : 50gm
Arisithippili: : 50gm
Jadikkai : 1
Jadi pathiri : 1
Omam : 100gm
Milagu : 200gm
Cumin Seeds : 50gm
Cloves (Krambu) : 1
Cardamom(Elakkai) : 6
Virali Manjal : 4 nos.
Jaggery : 500 gm
Gingelly : 1 tablespoon
Ghee : 1 tablespoon
Method:
1. Dry fry Sukku, Chitharathai, Kandathippili,
Arisithippili, Jadikkai, Jadi Pathiri, Omam, Milagu,
Jeeragam and Cloves one by one and make it to a
fine powder, sieve it well and keep it aside.
2. Heat the fry pan and make Jaggery syrup (Jaggery
should be in equavelent ratio with that of the
powdered ingredients)to a sticky level (pisukku
padham) and not to the level of string consistency.
3. Now add the sieved powder to the jaggery syrup
and stir continuously keep adding gingelly oil and
ghee little by little till the paste does not stick to the
pan. A small amount of honey may be added to
enhance the taste but it is optional.
4. Remove from heat and allow it to cool.
5. Now your Tamil Recipe Diwali Legiyam is ready
__._,_.___

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Ranjani Geethalaya(Regd.) (Registered under Societies Registration Act XXI of 1860. Regn No S/28043 of 1995) A society for promotion of traditional values through,  Music, Dance, Art , Culture, Education and Social service. REGD OFFICE A-73 Inderpuri, New Delhi-110012, INDIA Email: ranjanigeethalaya@gmail.com  web: http://ranjanigeethalaya.webs.com (M)9868369793 all donations/contributions may be sent to Ranjani Geethalaya ( Regd) A/c no 3063000100374737, Punjab National Bank, ER 14, Inder Puri, New Delhi-110012, MICR CODE 110024135  IFSC CODE PUNB00306300

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Deepavali Lehium


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wishing you all very happy and prosperous Deepavali
Ingredients for Deepavali Lehium
Sukku : 50 gm
Chitharathai : 50gm
Kandanthippili : 50gm
Arisithippili: : 50gm
Jadikkai : 1
Jadi pathiri : 1
Omam : 100gm
Milagu : 200gm
Cumin Seeds : 50gm
Cloves (Krambu) : 1
Cardamom(Elakkai) : 6
Virali Manjal : 4 nos.
Jaggery : 500 gm
Gingelly : 1 tablespoon
Ghee : 1 tablespoon
Method:
1. Dry fry Sukku, Chitharathai, Kandathippili,
Arisithippili, Jadikkai, Jadi Pathiri, Omam, Milagu,
Jeeragam and Cloves one by one and make it to a
fine powder, sieve it well and keep it aside.
2. Heat the fry pan and make Jaggery syrup (Jaggery
should be in equavelent ratio with that of the
powdered ingredients)to a sticky level (pisukku
padham) and not to the level of string consistency.
3. Now add the sieved powder to the jaggery syrup
and stir continuously keep adding gingelly oil and
ghee little by little till the paste does not stick to the
pan. A small amount of honey may be added to
enhance the taste but it is optional.
4. Remove from heat and allow it to cool.
5. Now your Tamil Recipe Diwali Legiyam is ready
__._,_.___

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Ranjani Geethalaya(Regd.) (Registered under Societies Registration Act XXI of 1860. Regn No S/28043 of 1995) A society for promotion of traditional values through,  Music, Dance, Art , Culture, Education and Social service. REGD OFFICE A-73 Inderpuri, New Delhi-110012, INDIA Email: ranjanigeethalaya@gmail.com  web: http://ranjanigeethalaya.webs.com (M)9868369793 all donations/contributions may be sent to Ranjani Geethalaya ( Regd) A/c no 3063000100374737, Punjab National Bank, ER 14, Inder Puri, New Delhi-110012, MICR CODE 110024135  IFSC CODE PUNB00306300

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