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Gurbani (795-831)
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ਰਾਗੁ ਗੋਂਡ | Raag Gond
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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)
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ਰਾਗੁ ਬਸੰਤੁ | Raag Basant
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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)
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ਰਾਗੁ ਕਾਨੜਾ | Raag Kaanraa
Gurbani (1294-96)
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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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Manjula's Kitchen Khasta Kachuri
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<blockquote data-quote="spnadmin" data-source="post: 128723" data-attributes="member: 35"><p><strong><a href="http://www.youtube.com/watch?v=4FzgdJ2dMas&feature=player_embedded" target="_blank">YouTube - Khasta Kachori Receipe by Manjula, Indian Vegetarian Gourmet</a></strong></p><p><strong></strong></p><p></p><p></p><p><strong>Ingredients for crust:</strong></p><p> </p><ul> <li data-xf-list-type="ul">1 cup All Purpose flour (plain flour or maida)</li> <li data-xf-list-type="ul">1/4 teaspoon salt</li> <li data-xf-list-type="ul">2 tablespoons oil</li> <li data-xf-list-type="ul">1/2 cup-1 tablespoon chilled water</li> </ul><p><strong>Ingredients for filling:</strong></p><p> </p><ul> <li data-xf-list-type="ul">1/4 cup yellow moong dal</li> <li data-xf-list-type="ul">1 teaspoon co{censored}ly grinded fennel seeds (saunf)</li> <li data-xf-list-type="ul">1 teaspoon co{censored}ly grinded coriander seeds (dhania)</li> <li data-xf-list-type="ul">1 teaspoon red chilly flakes</li> <li data-xf-list-type="ul">1/4 teaspoon ginger powder</li> <li data-xf-list-type="ul">1/2 teaspoon mango powder (amchoor)</li> <li data-xf-list-type="ul">Pinch of asafetida (hing)</li> <li data-xf-list-type="ul">1/2 teaspoon salt (adjust to your taste)</li> <li data-xf-list-type="ul">1 tablespoon oil</li> <li data-xf-list-type="ul">2 tablespoons water</li> <li data-xf-list-type="ul">Oil to deep fry</li> </ul><p><strong>Method:</strong></p><p> <strong>To make crust: </strong></p><p> </p><ol> <li data-xf-list-type="ol">Mix the flour, salt and oil.</li> <li data-xf-list-type="ol">Add the chilled water slowly, mixing with your fingers as you pour.</li> <li data-xf-list-type="ol">Do not knead the dough. The dough should be soft.</li> <li data-xf-list-type="ol">Cover the dough and let it sit for at least fifteen minutes.</li> </ol><p><strong>To make filling:</strong></p><p> </p><ol> <li data-xf-list-type="ol">Grind the moong dal dry until it almost becomes a powder.</li> <li data-xf-list-type="ol">Mix 1 tablespoon of oil and dal powder in a frying pan and roast on medium heat for about two to three minutes or dal changes color lightly, stirring constantly.</li> <li data-xf-list-type="ol">Turn off the heat. Add all the spices and mix it well and let the mixture cool off.</li> <li data-xf-list-type="ol">Add two tablespoons of warm water and mix it well.</li> <li data-xf-list-type="ol">Let it sit for ten minutes and cover with demp cloth.</li> </ol><p><strong>To make the Kachoris:</strong></p><p> </p><ol> <li data-xf-list-type="ol">Take the dough and knead it for a few minutes.</li> <li data-xf-list-type="ol">Divide the dough in twelve equal parts.</li> <li data-xf-list-type="ol">Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. <strong><em>Leaving center little thicker then edges around.</em></strong></li> <li data-xf-list-type="ol">Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Repeat with the rest.</li> <li data-xf-list-type="ol">Let the filled ball sit for 3 to 4 minutes before rolling.</li> <li data-xf-list-type="ol">Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about 3 inch circle.</li> <li data-xf-list-type="ol">Heat about 1 1/2 inche of oil in a frying pan on medium heat. <strong><em>To check if oil is ready put a little piece of dough in the oil, it should sizzle and come up slow. </em></strong></li> <li data-xf-list-type="ol">Fry them on medium-low heat. After they start to puff, slowly turn them over.</li> <li data-xf-list-type="ol">Fry until golden-brown on both sides. <strong><em>If the kachoris are fried on high heat, they will be soft and will not be crispy.</em></strong></li> </ol><p><strong>Tips:</strong></p><p> </p><ol> <li data-xf-list-type="ol">Don’t roll the kachoris with a rolling pin. Rolling pins will cause the kachoris to have small holes in the dough, allowing oil to fill the kachoris.</li> <li data-xf-list-type="ol">Also, when using a rolling pin, the kachoris are uneven and when frying one side will be thicker than the other.</li> </ol><p><a href="http://www.manjulaskitchen.com/2007/08/31/khasta-kachori/" target="_blank">Khasta Kachori | Manjula's Kitchen | Indian Vegetarian Recipes</a></p></blockquote><p></p>
[QUOTE="spnadmin, post: 128723, member: 35"] [B][url="http://www.youtube.com/watch?v=4FzgdJ2dMas&feature=player_embedded"]YouTube - Khasta Kachori Receipe by Manjula, Indian Vegetarian Gourmet[/url] [/B] [B]Ingredients for crust:[/B] [LIST] [*]1 cup All Purpose flour (plain flour or maida) [*]1/4 teaspoon salt [*]2 tablespoons oil [*]1/2 cup-1 tablespoon chilled water [/LIST] [B]Ingredients for filling:[/B] [LIST] [*]1/4 cup yellow moong dal [*]1 teaspoon co{censored}ly grinded fennel seeds (saunf) [*]1 teaspoon co{censored}ly grinded coriander seeds (dhania) [*]1 teaspoon red chilly flakes [*]1/4 teaspoon ginger powder [*]1/2 teaspoon mango powder (amchoor) [*]Pinch of asafetida (hing) [*]1/2 teaspoon salt (adjust to your taste) [*]1 tablespoon oil [*]2 tablespoons water [*]Oil to deep fry [/LIST] [B]Method:[/B] [B]To make crust: [/B] [LIST=1] [*]Mix the flour, salt and oil. [*]Add the chilled water slowly, mixing with your fingers as you pour. [*]Do not knead the dough. The dough should be soft. [*]Cover the dough and let it sit for at least fifteen minutes. [/LIST] [B]To make filling:[/B] [LIST=1] [*]Grind the moong dal dry until it almost becomes a powder. [*]Mix 1 tablespoon of oil and dal powder in a frying pan and roast on medium heat for about two to three minutes or dal changes color lightly, stirring constantly. [*]Turn off the heat. Add all the spices and mix it well and let the mixture cool off. [*]Add two tablespoons of warm water and mix it well. [*]Let it sit for ten minutes and cover with demp cloth. [/LIST] [B]To make the Kachoris:[/B] [LIST=1] [*]Take the dough and knead it for a few minutes. [*]Divide the dough in twelve equal parts. [*]Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. [B][I]Leaving center little thicker then edges around.[/I][/B] [*]Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Repeat with the rest. [*]Let the filled ball sit for 3 to 4 minutes before rolling. [*]Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about 3 inch circle. [*]Heat about 1 1/2 inche of oil in a frying pan on medium heat. [B][I]To check if oil is ready put a little piece of dough in the oil, it should sizzle and come up slow. [/I][/B] [*]Fry them on medium-low heat. After they start to puff, slowly turn them over. [*]Fry until golden-brown on both sides. [B][I]If the kachoris are fried on high heat, they will be soft and will not be crispy.[/I][/B] [/LIST] [B]Tips:[/B] [LIST=1] [*]Don’t roll the kachoris with a rolling pin. Rolling pins will cause the kachoris to have small holes in the dough, allowing oil to fill the kachoris. [*]Also, when using a rolling pin, the kachoris are uneven and when frying one side will be thicker than the other. [/LIST] [url=http://www.manjulaskitchen.com/2007/08/31/khasta-kachori/]Khasta Kachori | Manjula's Kitchen | Indian Vegetarian Recipes[/url] [/QUOTE]
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Manjula's Kitchen Khasta Kachuri
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