Indian Independence Day August 15th 1947! 62 yrs ago....
Independence Day, August 15, commemorates the day in 1947 when India achieved freedom from British rule. It is celebrated with flag hoisting ceremonies and cultural programs in the state capitals. The Prime Minister's speech at the Red Fort in Delhi is the major highlight.
All Government organizations have a holiday as 15th August is a Indian National holiday . In the capital of New Delhi most of the government offices are lit up. In all the cities around the country flag hoisting ceremony is done by politicians belonging to that constituency. In various private organizations the flag hoisting ceremony is carried out by a senior officer of that organization.
On television, various Independence related programs are telecasted, reminding us of the hard times faced by the freedom fighters. In almost all the schools and colleges around the country, no academic work in done on this day, but all the students and staff members are present on this day and there is a sort of gathering of the entire school/college within their respective premises and the flag hoisting ceremony takes place, (usually in the presence of the principal) and singing of the National Anthem. After this there are various cultural activities held in the school / college and the celebration continues till late evening.
Wishing all a very Happy Indian Independence Day!
BLACK MUSTARD SEEDS (English) RAI (Hindi) :These are tiny round reddish brown to black colored seeds.They are used whole or broken to pieces or made into a paste or even in powdered form. Its paste has a very pungent taste. In India, mustard seeds are commonly used to flavor vegetables, pulses and pickles while tempering (Tadka). In north India, mustard plant leaves are used as a vegetable (Sarsoon).
ASAFOETIDA (English) HING (Hindi) It is the dried gum resin of an east Indian plant. It has a strong odor and the flavor is a little like "spicy garlic". Do not attempt to taste it raw, not a pleasant experience! Although do not be afraid to try using it in the recommended recipe. Usually just a pinch is used for cooking mainly fish, vegetables and making "Indian pickles". It is available in a yellow powdered form. Look for "Vandevi Hing" TM in an ethnic grocery store or on-line.
CURRY LEAVES (English) KADI PATTA (Hindi) Curry leaves are available fresh or dried. These almond shaped dark green very aromatic leaves are used fresh in many Indian dishes. They are used to flavor mainly vegetables, lentils and breads or ground with coconut and spices to make a wonderful chutney. Curry leaves are usually added to hot oil for tempering. Like bay leaves, they are added for their flavor and kept aside while eating. To dry the fresh leaves, place leaves between two kitchen towels and microwave on high for a minute or two.
TURMERIC (English) HALDI (Hindi) Turmeric has a very intense, bright yellow-orange color and bitter taste. It is used in "almost" all vegetarian and non-vegetarian preparations in Indian coking. It has been known to have antiseptic properties. 
TAMARIND (English) IMLI (Hindi) It is the fruit of tamarind tree. The ripe brown pods are cleaned and the brittle brown skin and hard seeds are removed. The de-seeded tamarind is stored with salt. How to make tamarind pulp? Break up the tamarind and pulling it apart into marble-sized pieces. In a bowl, cover with 1 cup boiling water and leave to soak for at least 2 hours or overnight. Strain the liquid through a medium-mesh sieve into a large saucepan, pressing down hard on the solids. Discard the solids.The pulp is now ready for use in the recipe. The tamarind pulp is sour and dark brown in color. Tamarind is used in many vegetables, pulses, snacks, sauces and to make Tamarind chutney.
