Marilyn Monroe of Indian film

There have always been Indian films with more artistic aims and more sophisticated stories, both inside and outside the Bollywood tradition.The well acclaimed "Hero Worship had been a major gizmo for carving the political fate of states in India.

Stardom in the entertainment industry is very fickle, and Bollywood is no exception. The popularityof the stars can rise and fall rapidly. Directors compete to hire the most popular stars of the day, who are believed to guarantee the success of a movie.

I had been a watcher of Hindi movies though I dont speak/write the language.Though learning Hindi would help to enjoy the movie better it is NOT a must requirement when it comes to entertainment.

When Iam asked about my favourite Indian actors/actress my reply had always been a star from bollywood.Well...Iam not trying to insist that stars from south dont deserve it.That would be a unfair remark against legends like Sivaji Ganesan and kamalhassan who had/have an interminable thirst in their profession.When it comes to the representation of Indian Films as a wholeI would say that hindi films has got an Indian touch to it,be it the handsome /pretty looks of actors/actress,Scripts woven with musicals, catchy dances,melodramatic lyrics,family values,sync sound (Sound recorded on the location.The trend of recording in the studio was bucked in 2001 with the fim Lagaan in which producer-star Aamir Khan insisted that the sound be done on location.)

Madhubala is my favourite acterss.Popularly known as 'Marilyn Monroe' of Indian film is my favourite Indian actress.Her breathtaking beauty and performance in the 1960 blockbuster Mughal-e-Azam is simply mind-blowing.A warm and cheerful person by nature.She had undergone tremendous sufferings in her personal life.As sole support of her family, she accepted work in any film, causing her credibility as a dramatic actress to be seriously compromised.Madhubala's health conditions went worse required with long and grueling shooting schedules that made heavy physical demands on her.When nervous she suffered from uncontrolled outbursts of giggles and laughter which sometimes antagonised co-stars and directors.

In 1960, Madhubala sought treatment in London as her condition deteriorated. Complicated heart surgery was in its infancy and offered her some hope of a cure. After an examination the doctors there refused to operate, convinced her chances of surviving the procedure were minimal. Their advice was that she should rest and avoid overexertion, and predicted that she could live for another year. Knowing her death was imminent, Madhubala returned to India, but defied the predictions by living for another 9 years.

Madhubala finally succumbed to her illness and died on February 23rd, 1969, within days of her 36th birthday. In her short life, Madhubala made over 70 films. Her status and popularity has steadily grown until it has reachedawsome proportions today. She is often compared with Marilyn Monroe and has a similar position in Indian film history.

(PLEASE NOTE: This blog was written after research on Madhubala from Factual sources)

Freehand Micky :)

This was the freehand drawing that I painted using MS paint...

Thanks to Microsoft...It helped me to forget myself where

I sit and what I do for few minutes....

Delectable delite !

J - I - L - E -B -I......... "Celebration Sweet of India ".

India's most popular true classic. Once you start, can't leave them alone. Sticky & Crispy sweet you crave for. It is a hot favourite on any special occasion be it a birthday, wedding or festival. Jilebis though mostly eaten by themselves, can also be soaked in warm milk.

Pronounced Juhlaybee or Jeelaybee it is a delicious dessert. Jilebis are orange yellow in color and are about 3 inches in diameter. They are essentially deep fried batter in a coiled form soaked in sugar syrup.

This sweet is my sweetheart's favourite and of course mine too... :))

Ingredients:

2 cups All purpose flour (maida)

1 1/2 tbsp fine grained semolina or rice flour

1/4th tsp baking powder2 tbsp curd (plain yogurt)

1 1/4th cups warm water1/2 tsp saffron threads

Slowly dry-roasted and powdered 3 cups sugar

2 2/3rd 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 jilebi:

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.

Appetizing ,enticing,dainty sweet is ready for you to taste!