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Guru Granth Sahib
Composition, Arrangement & Layout
ਜਪੁ | Jup
ਸੋ ਦਰੁ | So Dar
ਸੋਹਿਲਾ | Sohilaa
ਰਾਗੁ ਸਿਰੀਰਾਗੁ | Raag Siree-Raag
Gurbani (14-53)
Ashtpadiyan (53-71)
Gurbani (71-74)
Pahre (74-78)
Chhant (78-81)
Vanjara (81-82)
Vaar Siri Raag (83-91)
Bhagat Bani (91-93)
ਰਾਗੁ ਮਾਝ | Raag Maajh
Gurbani (94-109)
Ashtpadi (109)
Ashtpadiyan (110-129)
Ashtpadi (129-130)
Ashtpadiyan (130-133)
Bara Maha (133-136)
Din Raen (136-137)
Vaar Maajh Ki (137-150)
ਰਾਗੁ ਗਉੜੀ | Raag Gauree
Gurbani (151-185)
Quartets/Couplets (185-220)
Ashtpadiyan (220-234)
Karhalei (234-235)
Ashtpadiyan (235-242)
Chhant (242-249)
Baavan Akhari (250-262)
Sukhmani (262-296)
Thittee (296-300)
Gauree kii Vaar (300-323)
Gurbani (323-330)
Ashtpadiyan (330-340)
Baavan Akhari (340-343)
Thintteen (343-344)
Vaar Kabir (344-345)
Bhagat Bani (345-346)
ਰਾਗੁ ਆਸਾ | Raag Aasaa
Gurbani (347-348)
Chaupaday (348-364)
Panchpadde (364-365)
Kaafee (365-409)
Aasaavaree (409-411)
Ashtpadiyan (411-432)
Patee (432-435)
Chhant (435-462)
Vaar Aasaa (462-475)
Bhagat Bani (475-488)
ਰਾਗੁ ਗੂਜਰੀ | Raag Goojaree
Gurbani (489-503)
Ashtpadiyan (503-508)
Vaar Gujari (508-517)
Vaar Gujari (517-526)
ਰਾਗੁ ਦੇਵਗੰਧਾਰੀ | Raag Dayv-Gandhaaree
Gurbani (527-536)
ਰਾਗੁ ਬਿਹਾਗੜਾ | Raag Bihaagraa
Gurbani (537-556)
Chhant (538-548)
Vaar Bihaagraa (548-556)
ਰਾਗੁ ਵਡਹੰਸ | Raag Wadhans
Gurbani (557-564)
Ashtpadiyan (564-565)
Chhant (565-575)
Ghoriaan (575-578)
Alaahaniiaa (578-582)
Vaar Wadhans (582-594)
ਰਾਗੁ ਸੋਰਠਿ | Raag Sorath
Gurbani (595-634)
Asatpadhiya (634-642)
Vaar Sorath (642-659)
ਰਾਗੁ ਧਨਾਸਰੀ | Raag Dhanasaree
Gurbani (660-685)
Astpadhiya (685-687)
Chhant (687-691)
Bhagat Bani (691-695)
ਰਾਗੁ ਜੈਤਸਰੀ | Raag Jaitsree
Gurbani (696-703)
Chhant (703-705)
Vaar Jaitsaree (705-710)
Bhagat Bani (710)
ਰਾਗੁ ਟੋਡੀ | Raag Todee
ਰਾਗੁ ਬੈਰਾੜੀ | Raag Bairaaree
ਰਾਗੁ ਤਿਲੰਗ | Raag Tilang
Gurbani (721-727)
Bhagat Bani (727)
ਰਾਗੁ ਸੂਹੀ | Raag Suhi
Gurbani (728-750)
Ashtpadiyan (750-761)
Kaafee (761-762)
Suchajee (762)
Gunvantee (763)
Chhant (763-785)
Vaar Soohee (785-792)
Bhagat Bani (792-794)
ਰਾਗੁ ਬਿਲਾਵਲੁ | Raag Bilaaval
Gurbani (795-831)
Ashtpadiyan (831-838)
Thitteen (838-840)
Vaar Sat (841-843)
Chhant (843-848)
Vaar Bilaaval (849-855)
Bhagat Bani (855-858)
ਰਾਗੁ ਗੋਂਡ | Raag Gond
Gurbani (859-869)
Ashtpadiyan (869)
Bhagat Bani (870-875)
ਰਾਗੁ ਰਾਮਕਲੀ | Raag Ramkalee
Ashtpadiyan (902-916)
Gurbani (876-902)
Anand (917-922)
Sadd (923-924)
Chhant (924-929)
Dakhnee (929-938)
Sidh Gosat (938-946)
Vaar Ramkalee (947-968)
ਰਾਗੁ ਨਟ ਨਾਰਾਇਨ | Raag Nat Narayan
Gurbani (975-980)
Ashtpadiyan (980-983)
ਰਾਗੁ ਮਾਲੀ ਗਉੜਾ | Raag Maalee Gauraa
Gurbani (984-988)
Bhagat Bani (988)
ਰਾਗੁ ਮਾਰੂ | Raag Maaroo
Gurbani (889-1008)
Ashtpadiyan (1008-1014)
Kaafee (1014-1016)
Ashtpadiyan (1016-1019)
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)
Ashtpadiyan (1187-1193)
Vaar Basant (1193-1196)
ਰਾਗੁ ਸਾਰਗ | Raag Saarag
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)
ਰਾਗੁ ਕਲਿਆਨ | Raag Kalyaan
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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<blockquote data-quote="spnadmin" data-source="post: 136699" data-attributes="member: 35"><p>Relish Goan food made by Albertina Pereira at Tharavadu, Hotel Casino</p><p></p><p>Albertina Pereira is a purist in these times of fusion and crossover cooking. Her cooking is all about tradition and timeless tales associated with the food. Savour Goan cuisine made by her and resident chefs at Tharavadu, Hotel Casino. Dinner buffet is on till November 14.</p><p></p><p>If it is Goan food it must be sorpotel, xiacuti and vindaloo, you must be thinking. No, its time to change your view. As Albertina lays out an elaborate authentic spread, she tells you about each little tradition and history behind a dish. A birth of a child, a funeral, a wedding all have specialties for the occasion and you get to savour that on a platter. Even housewarming calls for a special dish. And so at Tharavadu, is a feast of the specialties and also the everyday food of ordinary homes.</p><p></p><p>“My father was a cook, ours was an ordinary household,” she says humbly but it was because of her keen interest that she learnt cooking, of course “by trial and errors”. She now runs a beach shack, Southern End, on Candolim Beach in Bardez, Goa.</p><p>Recipes on the Net</p><p></p><p>Goan food recipes on the Internet almost shock her. The use of tastemakers in the market for additional taste is culinary blasphemy and so she prefers not to improvise if the right ingredients are not present. “Make a dish with what's available but do not use another ingredient,” she states.</p><p></p><p>It is sambarichi curry (prawn curry with mango seeds) that is a must at a Goan wedding, a house warming or at a gathering a month after a death. That's tradition to her and food is all about tradition.</p><p></p><p>A traditional banana leaf platter will consist of rice, a sweet (‘won'), pickled mango, small puris, sambraichi curry, a piece of bread and a banana. And the famed sweet, dodol (made from coconut milk and jaggery) is made when the first child is born to a daughter. It is also prepared when the daughter leaves with her child for her husband's house. These are the stories behind every dish that Albertina tells you as she explains typical Goan Christian food. Hindus don't use onions and garlic in their food during festivals. They don't eat beef or pork.</p><p></p><p>For the food fest she has the most popular pork sorpotel, where pork heart and liver bits are fried and cooked with spicy paste of onions, ginger garlic, tamarind, ground together with vinegar. “It can be prepared days in advance and gets better with the passage of time,” says Albertina. She explains each detail slowly and calmly as if the food is simmering all along, while she narrates the history of her food. “It is handed down by our ancestors and we must not alter it,” she says, citing that in the famous Balachau there is traditionally no use of coconut but a recipe on the Internet had it!</p><p></p><p>Salted fish, fish ambotik, “made only from shark, cat fish or kite fish”, sanna or steamed rice cakes fermented with Goan toddy, caldin, (either fish or vegetables), roast beef, preserved fish like ‘mol' or ‘para' are all cooked with love by Albertina. By the end one knows and realises how the tradition of a land plays an important role in the cuisine. So now savour Goan food with tradition in tow.</p><p></p><p>Strangely Albertina ends by saying, “Actually I love plants more than cooking.” One can only say that she must be keeping a very fine garden!</p><p></p><p>The dinner buffet comes at Rs. 650 inclusive of taxes.</p><p></p><p>Priyadershini S.</p><p></p><p><a href="http://www.thehindu.com/life-and-style/metroplus/article878556.ece" target="_blank">http://www.thehindu.com/life-and-style/metroplus/article878556.ece</a></p></blockquote><p></p>
[QUOTE="spnadmin, post: 136699, member: 35"] Relish Goan food made by Albertina Pereira at Tharavadu, Hotel Casino Albertina Pereira is a purist in these times of fusion and crossover cooking. Her cooking is all about tradition and timeless tales associated with the food. Savour Goan cuisine made by her and resident chefs at Tharavadu, Hotel Casino. Dinner buffet is on till November 14. If it is Goan food it must be sorpotel, xiacuti and vindaloo, you must be thinking. No, its time to change your view. As Albertina lays out an elaborate authentic spread, she tells you about each little tradition and history behind a dish. A birth of a child, a funeral, a wedding all have specialties for the occasion and you get to savour that on a platter. Even housewarming calls for a special dish. And so at Tharavadu, is a feast of the specialties and also the everyday food of ordinary homes. “My father was a cook, ours was an ordinary household,” she says humbly but it was because of her keen interest that she learnt cooking, of course “by trial and errors”. She now runs a beach shack, Southern End, on Candolim Beach in Bardez, Goa. Recipes on the Net Goan food recipes on the Internet almost shock her. The use of tastemakers in the market for additional taste is culinary blasphemy and so she prefers not to improvise if the right ingredients are not present. “Make a dish with what's available but do not use another ingredient,” she states. It is sambarichi curry (prawn curry with mango seeds) that is a must at a Goan wedding, a house warming or at a gathering a month after a death. That's tradition to her and food is all about tradition. A traditional banana leaf platter will consist of rice, a sweet (‘won'), pickled mango, small puris, sambraichi curry, a piece of bread and a banana. And the famed sweet, dodol (made from coconut milk and jaggery) is made when the first child is born to a daughter. It is also prepared when the daughter leaves with her child for her husband's house. These are the stories behind every dish that Albertina tells you as she explains typical Goan Christian food. Hindus don't use onions and garlic in their food during festivals. They don't eat beef or pork. For the food fest she has the most popular pork sorpotel, where pork heart and liver bits are fried and cooked with spicy paste of onions, ginger garlic, tamarind, ground together with vinegar. “It can be prepared days in advance and gets better with the passage of time,” says Albertina. She explains each detail slowly and calmly as if the food is simmering all along, while she narrates the history of her food. “It is handed down by our ancestors and we must not alter it,” she says, citing that in the famous Balachau there is traditionally no use of coconut but a recipe on the Internet had it! Salted fish, fish ambotik, “made only from shark, cat fish or kite fish”, sanna or steamed rice cakes fermented with Goan toddy, caldin, (either fish or vegetables), roast beef, preserved fish like ‘mol' or ‘para' are all cooked with love by Albertina. By the end one knows and realises how the tradition of a land plays an important role in the cuisine. So now savour Goan food with tradition in tow. Strangely Albertina ends by saying, “Actually I love plants more than cooking.” One can only say that she must be keeping a very fine garden! The dinner buffet comes at Rs. 650 inclusive of taxes. Priyadershini S. [url]http://www.thehindu.com/life-and-style/metroplus/article878556.ece[/url] [/QUOTE]
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