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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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Langar Di Daal
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<blockquote data-quote="kds1980" data-source="post: 113635" data-attributes="member: 1178"><p>Langar Di Daal</p><p></p><p>by VIVEIK OBEROI</p><p></p><p></p><p> </p><p></p><p>My favourite dish: I've newly turned vegetarian, so that throws all the non-vegetarian dishes out of the window for now. </p><p></p><p>I love anything Punjabi, so it's hard for me to choose - kaali daal, raajma chaawal, pulao, makki di roti with sarson da saag. </p><p></p><p>My favourite place to eat is, honestly, the gurdwara, I love the langar da khaana - I don't know what's the secret ingredient in their kaali daal; maybe it's faith, maybe it's love. The best daal in the world is at The Golden Temple! </p><p></p><p>My favoured cuisine: Earlier, it used to be sushi but now that I'm vegetarian, it has to be Lebanese for the sheer freshness of their vegetables and ingredients. I think it beats Indian vegetarian food because we dunk everything in masala and can only taste the masala. I think it's important to be able to taste the vegetable. </p><p></p><p>My non-food passions: I love to watch great performances in cinema and all the arts - watching classical dances and ballet. I also have a passion for poetry - Neruda, Rumi, and I also write some myself. </p><p></p><p>Best meal I've ever had: I was in Mayo College and was hitchhiking with a bunch of my friends - we used to do a lot of mad trips. We got onto the back of one of those empty cement-carrying trucks and it was freezing winter. We reached Kurukshetra and somewhere between Kurukshetra and Ambala, the driver stopped at a dhaba and announced: 'main to idhar hi khaoonga' - ‘This is where I will eat!" </p><p></p><p>Those paranthas were the most amazing I've ever had - crisp coverings and melt-in-your-mouth aaloo (potato) which was not the saada (plain) aloo stuffing -perfect masala and big dollops of home white makhan (butter) - no Amul butter here - along with the most perfect channe-aur-saunf ka aam ka aachar. </p><p></p><p>The lassi was the tadka maarke lassi and came literally in pitchers. </p><p></p><p>The best part was the bill, which was only Rs 4.50 (10 cents) per head. After eating, we were so stuffed we just had to lie down on the cots there and stare at the sky - we couldn't move! </p><p></p><p>Ingredients for Maah/Urad di Daal</p><p>I Black maah/urad daal (whole) I 02 kg/ White butter I 02 kg / Tomato puree I 02/ Tin ginger-garlic paste I 300 gm/ Red chilly paste I 300 gm/ cream I 200 ml/ Kasuri methi powder I 03 tbs/ Salt to taste </p><p></p><p>Procedure </p><p>I Thoroughly wash black urad daal, and then soak it for two hours. </p><p>I Boil the daal over night on tandoor (alternately pressure cook till soft). </p><p>I Next day, add ginger garlic paste, red chilli paste, tomato puree and white butter in the daal and cook it on a slow fire till well done. </p><p>I Finish it with kasuri methi and cream. </p><p></p><p> </p><p></p><p>[Article, courtesy: Times of India. Recipe, courtesy: J.W. Marriott, Mumbai] </p><p></p><p>October 15, 2009</p></blockquote><p></p>
[QUOTE="kds1980, post: 113635, member: 1178"] Langar Di Daal by VIVEIK OBEROI My favourite dish: I've newly turned vegetarian, so that throws all the non-vegetarian dishes out of the window for now. I love anything Punjabi, so it's hard for me to choose - kaali daal, raajma chaawal, pulao, makki di roti with sarson da saag. My favourite place to eat is, honestly, the gurdwara, I love the langar da khaana - I don't know what's the secret ingredient in their kaali daal; maybe it's faith, maybe it's love. The best daal in the world is at The Golden Temple! My favoured cuisine: Earlier, it used to be sushi but now that I'm vegetarian, it has to be Lebanese for the sheer freshness of their vegetables and ingredients. I think it beats Indian vegetarian food because we dunk everything in masala and can only taste the masala. I think it's important to be able to taste the vegetable. My non-food passions: I love to watch great performances in cinema and all the arts - watching classical dances and ballet. I also have a passion for poetry - Neruda, Rumi, and I also write some myself. Best meal I've ever had: I was in Mayo College and was hitchhiking with a bunch of my friends - we used to do a lot of mad trips. We got onto the back of one of those empty cement-carrying trucks and it was freezing winter. We reached Kurukshetra and somewhere between Kurukshetra and Ambala, the driver stopped at a dhaba and announced: 'main to idhar hi khaoonga' - ‘This is where I will eat!" Those paranthas were the most amazing I've ever had - crisp coverings and melt-in-your-mouth aaloo (potato) which was not the saada (plain) aloo stuffing -perfect masala and big dollops of home white makhan (butter) - no Amul butter here - along with the most perfect channe-aur-saunf ka aam ka aachar. The lassi was the tadka maarke lassi and came literally in pitchers. The best part was the bill, which was only Rs 4.50 (10 cents) per head. After eating, we were so stuffed we just had to lie down on the cots there and stare at the sky - we couldn't move! Ingredients for Maah/Urad di Daal I Black maah/urad daal (whole) I 02 kg/ White butter I 02 kg / Tomato puree I 02/ Tin ginger-garlic paste I 300 gm/ Red chilly paste I 300 gm/ cream I 200 ml/ Kasuri methi powder I 03 tbs/ Salt to taste Procedure I Thoroughly wash black urad daal, and then soak it for two hours. I Boil the daal over night on tandoor (alternately pressure cook till soft). I Next day, add ginger garlic paste, red chilli paste, tomato puree and white butter in the daal and cook it on a slow fire till well done. I Finish it with kasuri methi and cream. [Article, courtesy: Times of India. Recipe, courtesy: J.W. Marriott, Mumbai] October 15, 2009 [/QUOTE]
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