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Satgur Nanak Pargataya Mitti Dhund Jag
Channan Hoia.
Aap ji nu Sri Guru Nanak Dev
Ji De aagman purab dian Lakh-Lakh Vadayian.

HAPPY GURPURAB!!

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Celebrate Gurpurab with your loved ones/friends and family, and enjoy Guru Ji’s Divine Love and Blessings,,,,,,

HAPPY
Guru Purub…

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May happiness and blessings
surround you as we join togather
to remember the beloved Sri
Guru Nanak Dev ji and the
Beginnings of Sikhism.

HAPPY GURPURAB TO ALL…!!

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“Nanak Naam chardi Kalaa,
Tere Bhane Sarbat Da Bhala”
Dhan Dhan sahib sri guru nanak dev ji de aagan,
Purab di aap sub nu lakh lakh vadhaai…!!

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DASVEN PATSHAH SRI GURU NANAK DEV JEE DE JANAM DIHA SARIYAN NUN WADHAIYAN…!!
Happy GURPURAB..!!

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O my mind, keep the thoughts of True Lord forever inside you and feel the bliss of peace..
Happy Gurpurab…!!

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Raj karega khalsa, aakee rehae naa koe,
Waheguru Ji Ka Khalsa Waheguru Ji Ki Fateh!

Happy Gurpurab….!

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Nanak Nich kahe vichaar,
Waria na jaava ek waar,
Jo tud bhave sai bhali kaar,
Tu sada salamat nirankaar
Gurpurb Dee Lakh Lakh Wadai..!!

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Happy Gurpurab to all the Sikhs and to everyone who is a well-wisher of the ideals of Sikhism…

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LET US ALL CELEBRATE JANAM DIVAS,
PRAKASH UTSAV DIVAS OF SHRI GURU NANAK DEV JI…

Happy GURPURAB..!!

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May Guru Jee inspire you to achieve all your goals and May His blessings be with you in whatever you do!

Happy Gurpurab….

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On this auspicious occasion of the birthday of Sh.Guru Nanak Dev Ji, I wish to convey you all my heartiest congratulations !!

Happy GURPURAB…!!

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KARAH PARSHADA RECIPE

Ingredients:
5 Cups Rava or Coarsely Ground Wheat Flour or Mixture of Both
5 Cups Ghee
5 Cups Sugar

Method:
Heat ghee and add the rava or the flour. Fry, stirring constantly, till each grain is brown. Add sugar little by little and continue cooking till ghee separates and the sugar is blended well. No flavoring must be added. Serve hot.

LANGHAR KI DAL RECIPE

Ingredients:
2 Cups Whole Black Gram (Urad) Soaked In Water For 6 Hours
2 Tsps. Cumin Seeds
2 Tsps. Turmeric Powder
2 Tsps. Garam Masala
4 Onions, Chopped Fine
2 Tbsps. Ginger-Garlic Paste
1 Cup Ghee
Salt To Taste

Method:
Put all the ingredients (with 5 cups water) except ghee in a pressure cooker and cook till soft and blended. Pour hot ghee and serve with hot Tandoori Rotis or chapattis.

AALU GOBI KI SABZI RECIPE

Ingredients:
500 Gms. Cauliflower, Cut Into Large Pieces
6 Potatoes, Peeled And Quartered
1 Tbsp. Grated Ginger
1 Tbsp. Minced Garlic
3 Onions, Chopped Fine
3 Tomatoes, Chopped
1 Tbsp. Garam Masala Powder
1 Tsp. Turmeric Powder ½ Tsp. Cumin Seeds
2 Tbsps. Coriander Leaves, Chopped Fine
¾ Cup Oil
Salt To Taste

Method:
Heat oil and fry cumin seeds and onion till golden. Add ginger, garlic, tomatoes and cook till blended. Add cauliflower, peas and a little water. Add turmeric, Garam Masala, salt and cook covered on a slow fire till vegetables are done. Garnish with coriander leaves and serve.

There is a raging battle of sorts in the education fraternity. The two most reputed boards viz Central Board of Secondary Education (CBSE) and Council of Indian School Certificate Examinations (CISCE) are at loggerheads regarding the grading system introduced by the Human Resource Development (HRD) Minister Kapil Sibal. The nine-point grading system has come under flak from the CISCE chairperson, Neil O’Brien who has openly condemned the new system saying that their board is in no mood to follow the directive and awarding grades instead of marks.

The basic logic put forth is the unacceptance of the colleges to give recognition to the grading system after Class XII. AS after Class X, the schools will again have to rivet back to the marks system due to the universities not giving grades any recognition, so there lies no point in adopting the grading system in Class X in the first place. The confusion over awarding grades instead of marks is also supported by the principals of ICSE schools in the NCR region.

The stress being laid by the CISCE Board is on the uniformity of pattern to be adopted by all schools, colleges and universities alike. Today, approximately 1,600 schools are affiliated with CISCE while the majority lies with the CBSE with more than 9,000 schools under its affiliation. And the CBSE has planned to go ahead with the HRD’s directive. In view of the prevalent scenario of chaos among the various boards itself on the directives issued, the students are in affix as of now and only the future holds the key to the way forward!!

Guru Nanak Jayanti

Guru Nanak Jayanti Guru Nanak Jayanti is celebrated by the Sikh community all over the world and is one of the most important festivals in the Sikh calendar. The day marks the birthday of Guru Nank Devji- the First Guru of the Sikhs and the founder of Sikhism.

Guru Nanak Devji was born on 14th April 1469, in Rai-Bhoi-di Talwandi in Pakistan which is now known by the name of Nankana Sahib. The birthday of Guru Nanak Sahib falls on Kartik Poornima, i.e., on full moon day in the auspicious month of Kartik. The celebrations are especially colorful in Punjab and Haryana.

The day prior to the birthday, a procession is organized which is led by the Panj Pyaras – The Five Beloved Ones. The procession is headed by the ‘Panj Payaras’ carrying the Sikh flag, known as the Nishan Sahib and the Palki – the palanquin carrying the Sri Guru Granth Sahib. The procession is lead by teams of singers singing hymns, brass bands playing different tunes and devotees singing the chorus. The interesting part of the procession is the ‘Gatka’ teams – the Martial Arts team that display their skills at swordsmanship and martial arts in the procession. The entire procession of devotees, singers and martial arts team proceeds through the streets and lanes of the town, which are covered with buntings and decorated especially for this occasion.

On the day of the Gurpurab, the day begins early in the morning with the singing of morning hymns together with lectures and recitation of poems in praise of the Guru. After that a special community lunch or Langar is arranged at the Gurudwara. The idea behind the free communal lunch is that people should be offered food in the spirit of service to the community, equality towards all humans and sublime devotion for God.