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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: 132204" data-attributes="member: 35"><p><span style="color: Black"><span style="color: Gray"><a href="http://www.youtube.com/watch?v=ol2_52r82x8" target="_blank">YouTube- Brahm makes poora for a sea-side breakfast!</a></span></span></p><p><span style="color: Black"><span style="color: Gray"></span></span></p><p><span style="color: Black"><span style="color: Gray"></span></span></p><p><span style="color: Black"><span style="color: Gray">This is Brahm, who I call my husband's "true" friend, making poora for breakfast. We are at the shore at a vacation apartment. In the background you can hear my husband asking Brahm how to do it. And Brahm is giving the basic story. :happykaur:</span></span></p><p><span style="color: Black"><span style="color: Gray"></span></span></p><p><span style="color: Black"><span style="color: Gray">Brahm and his family are strict vegetarians, and do not even eat eggs. Poora is the perfect breakfast because it is like an Indian pancake without eggs, but it retains the richness of eggs nonetheless. This version is made with chickpea or lentil flour. </span></span></p><p><span style="color: Black"><span style="color: Gray"></span></span></p><p><span style="color: Black"><span style="color: Gray">Brahm used only salt, red pepper powder, onions chopped very fine, and halapeno pepper also chopped very fine. We had no mango powder, so we did without. I had only lentil flour/bessam on hand and that worked out just as well as chickpea or channa flour.</span></span></p><p><span style="color: Black"><span style="color: Gray"></span></span></p><p><span style="color: Black"><span style="color: Gray">Though Brahm is giving a very simple version of how to make poora, his nephews, Virpul and Varun, who were at the beach at the time, on their return, took over the kitchen. When they did, the recipe became more laden with wonderful spices. </span></span></p><p><span style="color: Black"><span style="color: Gray"></span></span></p><p><span style="color: Black"><span style="color: Gray">Because Brahm is a heart healthy eater, he is cooking with olive oil rather than ghee.</span></span></p><p><span style="color: Black"><span style="color: Gray"></span></span></p><p><span style="color: Black"><span style="color: Gray">The night before Virpul and Varun made an Indian dinner of maki roti, saag, raj rice, channa dal, and of course we had mango lassis as our aperitif. These two are great cooks, and they can even make idlis, though they live in New Delhi. Their family originates from before the partition from West Punjab, now in Pakistan. </span></span></p><p><span style="color: Black"><span style="color: Gray"></span></span></p><p><span style="color: Black"><span style="color: Gray">Imagine living at their house. Virpul and Varun are staying with their chacha and their grandmother and grandfather while they go to school in the US. Everyone in the family can cook up a storm. </span></span></p><p><span style="color: Black"></span></p><p><span style="color: Black"></span></p><p><span style="color: Black">Basic recipe for poora</span></p><p><span style="color: Black"></span></p><p><span style="color: Black">Ingredients (These are approximate amounts)</span></p><p><span style="color: Black"></span></p><p><span style="color: Black">1 cup Besan (also called chana flour, chick pea flour or garbanzo bean flour)</span></p><p><span style="color: Black">¼ tsp (teaspoon) ginger powder or ½ tsp fresh chopped ginger chopped fine</span></p><p><span style="color: Black">¼ tsp black pepper</span></p><p><span style="color: Black">red pepper powder to taste</span></p><p><span style="color: Black">Chopped hot pepper (optional) using chile or halapenos</span></p><p><span style="color: Black">½ cup chopped onions cut very fine</span></p><p><span style="color: Black">¼ cup chopped Cilantro leaves </span></p><p><span style="color: Black">¼ tsp crushed coriander seeds or ground coriander powder </span></p><p><span style="color: Black">¾ tsp salt or to taste</span></p><p><span style="color: Black">1 tbsp (tablespoon) olive oil</span></p><p><span style="color: Black">2 cups water</span></p><p><span style="color: Black"></span></p><p><span style="color: Black">Pour the flour in a bowl. Add ½ cup of water first. Stir continuously. A wire whisk works well. Keep adding water gradually until the batter is the consistency of pancake batter. It should be smooth and not lumpy.</span></p><p><span style="color: Black"></span></p><p><span style="color: Black">Heat your griddle on medium heat. Spread 1-2 tsp of olive oil over the surface of the griddle. Stir the batter every time you spoon it out. Spoon about 1/3 cup batter for each pancake. The edges of the pancakes should be crispy when done.</span></p><p></p><p><span style="color: Blue">My note: I have adapted the recipe from this site because I don't agree with it completely: <a href="http://www.physiology.wisc.edu/ravi/recipes/recipe13.html" target="_blank">http://www.physiology.wisc.edu/ravi/recipes/recipe13.html</a></span></p><p><span style="color: Blue"></span></p><p><span style="color: Blue">The batter should be the consistency of a pancake batter. Use the back of a spoon to spread the batter around into a circular shape on the griddle. When bubbles appear on the top surface, it is time to flip the poora and cook the other side. Adding a little oil around the sides of the poora makes it easier to turn and lift.</span></p><p><span style="color: Blue"></span></p></blockquote><p></p>
[QUOTE="spnadmin, post: 132204, member: 35"] [COLOR="Black"][COLOR="Gray"][url="http://www.youtube.com/watch?v=ol2_52r82x8"]YouTube- Brahm makes poora for a sea-side breakfast![/url] This is Brahm, who I call my husband's "true" friend, making poora for breakfast. We are at the shore at a vacation apartment. In the background you can hear my husband asking Brahm how to do it. And Brahm is giving the basic story. :happykaur: Brahm and his family are strict vegetarians, and do not even eat eggs. Poora is the perfect breakfast because it is like an Indian pancake without eggs, but it retains the richness of eggs nonetheless. This version is made with chickpea or lentil flour. Brahm used only salt, red pepper powder, onions chopped very fine, and halapeno pepper also chopped very fine. We had no mango powder, so we did without. I had only lentil flour/bessam on hand and that worked out just as well as chickpea or channa flour. Though Brahm is giving a very simple version of how to make poora, his nephews, Virpul and Varun, who were at the beach at the time, on their return, took over the kitchen. When they did, the recipe became more laden with wonderful spices. Because Brahm is a heart healthy eater, he is cooking with olive oil rather than ghee. The night before Virpul and Varun made an Indian dinner of maki roti, saag, raj rice, channa dal, and of course we had mango lassis as our aperitif. These two are great cooks, and they can even make idlis, though they live in New Delhi. Their family originates from before the partition from West Punjab, now in Pakistan. Imagine living at their house. Virpul and Varun are staying with their chacha and their grandmother and grandfather while they go to school in the US. Everyone in the family can cook up a storm. [/COLOR] Basic recipe for poora Ingredients (These are approximate amounts) 1 cup Besan (also called chana flour, chick pea flour or garbanzo bean flour) ¼ tsp (teaspoon) ginger powder or ½ tsp fresh chopped ginger chopped fine ¼ tsp black pepper red pepper powder to taste Chopped hot pepper (optional) using chile or halapenos ½ cup chopped onions cut very fine ¼ cup chopped Cilantro leaves ¼ tsp crushed coriander seeds or ground coriander powder ¾ tsp salt or to taste 1 tbsp (tablespoon) olive oil 2 cups water Pour the flour in a bowl. Add ½ cup of water first. Stir continuously. A wire whisk works well. Keep adding water gradually until the batter is the consistency of pancake batter. It should be smooth and not lumpy. Heat your griddle on medium heat. Spread 1-2 tsp of olive oil over the surface of the griddle. Stir the batter every time you spoon it out. Spoon about 1/3 cup batter for each pancake. The edges of the pancakes should be crispy when done.[/COLOR] [COLOR="Blue"]My note: I have adapted the recipe from this site because I don't agree with it completely: [url]http://www.physiology.wisc.edu/ravi/recipes/recipe13.html[/url] The batter should be the consistency of a pancake batter. Use the back of a spoon to spread the batter around into a circular shape on the griddle. When bubbles appear on the top surface, it is time to flip the poora and cook the other side. Adding a little oil around the sides of the poora makes it easier to turn and lift. [/COLOR] [/QUOTE]
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