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Bhagat Bani (988)
ਰਾਗੁ ਮਾਰੂ | Raag Maaroo
Gurbani (889-1008)
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Anjulian (1019-1020)
Solhe (1020-1033)
Dakhni (1033-1043)
ਰਾਗੁ ਤੁਖਾਰੀ | Raag Tukhaari
Bara Maha (1107-1110)
Chhant (1110-1117)
ਰਾਗੁ ਕੇਦਾਰਾ | Raag Kedara
Gurbani (1118-1123)
Bhagat Bani (1123-1124)
ਰਾਗੁ ਭੈਰਉ | Raag Bhairo
Gurbani (1125-1152)
Partaal (1153)
Ashtpadiyan (1153-1167)
ਰਾਗੁ ਬਸੰਤੁ | Raag Basant
Gurbani (1168-1187)
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Vaar Basant (1193-1196)
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Gurbani (1197-1200)
Partaal (1200-1231)
Ashtpadiyan (1232-1236)
Chhant (1236-1237)
Vaar Saarang (1237-1253)
ਰਾਗੁ ਮਲਾਰ | Raag Malaar
Gurbani (1254-1293)
Partaal (1265-1273)
Ashtpadiyan (1273-1278)
Chhant (1278)
Vaar Malaar (1278-91)
Bhagat Bani (1292-93)
ਰਾਗੁ ਕਾਨੜਾ | Raag Kaanraa
Gurbani (1294-96)
Partaal (1296-1318)
Ashtpadiyan (1308-1312)
Chhant (1312)
Vaar Kaanraa
Bhagat Bani (1318)
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Gurbani (1319-23)
Ashtpadiyan (1323-26)
ਰਾਗੁ ਪ੍ਰਭਾਤੀ | Raag Prabhaatee
Gurbani (1327-1341)
Ashtpadiyan (1342-51)
ਰਾਗੁ ਜੈਜਾਵੰਤੀ | Raag Jaijaiwanti
Gurbani (1352-53)
Salok | Gatha | Phunahe | Chaubole | Swayiye
Sehskritee Mahala 1
Sehskritee Mahala 5
Gaathaa Mahala 5
Phunhay Mahala 5
Chaubolae Mahala 5
Shaloks Bhagat Kabir
Shaloks Sheikh Farid
Swaiyyae Mahala 5
Swaiyyae in Praise of Gurus
Shaloks in Addition To Vaars
Shalok Ninth Mehl
Mundavanee Mehl 5
ਰਾਗ ਮਾਲਾ, Raag Maalaa
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Health & Nutrition
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Bikaneri Bhujia Recipe
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<blockquote data-quote="spnadmin" data-source="post: 127602" data-attributes="member: 35"><p><strong></strong></p><p><strong>Bikaneri bhujia</strong></p><p></p><p></p><p></p><p>I am told that this recipe will not be close to authentic unless made with the water of Bikaneer. But maybe you will like it.</p><p></p><p>A noodle dish -- this will be close to the hearts of anyone who loves home made noodles or pasta.</p><p></p><p></p><p><a href="http://www.indobase.com/recipes/details/bikaneri-bhujia.php" target="_blank">Bikaneri Bhujia Recipe - How To Make Bikaneri Bhujiya - How To Prepare Bikaneri Bhujia Recipe</a></p><p></p><p></p><p>Ingredients: </p><p> </p><p>• 1/2 Cup bengal gram flour </p><p>• 1/2 Cup moath flour </p><p>• 1/4 tsp Cardamom powder </p><p>• 1/4 tsp Asafoetida </p><p>• 1-1/2 tsp Pepper powder </p><p>• 1 tsp Oil </p><p>• Salt to taste </p><p>• Oil for deep frying </p><p>• Water as needed</p><p></p><p>How to make Bikaneri Bhujia: </p><p>•Combine all the ingredients along with enough water and mix properly to form soft dough. </p><p>•Heat the oil in a kadhai. </p><p>•Place the dough in a sev mould, press and squeeze by hand through the sev and press into the hot oil. </p><p>•Deep fry bhujia on medium heat until it is lightly browned. </p><p>•Drain on absorbent paper. </p><p>•Repeat the same process until all the dough is used up.</p></blockquote><p></p>
[QUOTE="spnadmin, post: 127602, member: 35"] [B] Bikaneri bhujia[/B] I am told that this recipe will not be close to authentic unless made with the water of Bikaneer. But maybe you will like it. A noodle dish -- this will be close to the hearts of anyone who loves home made noodles or pasta. [URL="http://www.indobase.com/recipes/details/bikaneri-bhujia.php"]Bikaneri Bhujia Recipe - How To Make Bikaneri Bhujiya - How To Prepare Bikaneri Bhujia Recipe[/URL] Ingredients: • 1/2 Cup bengal gram flour • 1/2 Cup moath flour • 1/4 tsp Cardamom powder • 1/4 tsp Asafoetida • 1-1/2 tsp Pepper powder • 1 tsp Oil • Salt to taste • Oil for deep frying • Water as needed How to make Bikaneri Bhujia: •Combine all the ingredients along with enough water and mix properly to form soft dough. •Heat the oil in a kadhai. •Place the dough in a sev mould, press and squeeze by hand through the sev and press into the hot oil. •Deep fry bhujia on medium heat until it is lightly browned. •Drain on absorbent paper. •Repeat the same process until all the dough is used up. [/QUOTE]
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Bikaneri Bhujia Recipe
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