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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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Health & Nutrition
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Mustard Greens Curry Flavor In Sikh Kitchen
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<blockquote data-quote="Tejwant Singh" data-source="post: 180556" data-attributes="member: 138"><p><strong>Mustard greens curry flavor in Sikh kitchen</strong></p><p></p><p>By Laura van der Meer</p><p></p><p>Using a giant cooking pot, Partap Singh, the main cook at the Tierra Buena Sikh Temple, can make a thousand or more servings of sarson ka saag, a vegetarian curry made with mustard greens.</p><p></p><p>“A lot of people admire his cooking,” Tejinder Singh Dosanjh, one of the directors at the temple, said of Singh’s culinary works. “He can make 10 different dishes in the time it takes to make the saag. It takes time.”</p><p></p><p>Singh has worked inside the temple’s kitchen for 13 years. When preparing the time-heavy saag at the temple kitchen, he uses an industrial-sized, hand-held food processor to blend the ingredients.</p><p></p><p>When it gets time to add the corn flour to the mix to thicken it, Dosanjh suggests sprinkling it on top, slowly, rather than adding it all at once.</p><p></p><p>“Once it gets cooked in, make it more tasty by adding garlic, ginger, onion, salt and pepper and chili,” Dosanjh said.</p><p></p><p>Singh said that part of the cooking process – adding spices at the end – is the secret to making the saag taste good.</p><p></p><p>Dosanjh also suggests making saag more flavorful by adding spinach or broccoli. The Indian tradition is to serve the saag with butter, he said.</p><p></p><p>“The mustard has iron in it; it’s good for health,” Dosanjh said.</p><p></p><p>Karin Vastola of Yuba City is a friend of the temple and said she comes to the gurdwara to meditate and to eat. Saag made in the temple kitchen is among her favorite dishes.</p><p></p><p>“To me, it nourishes the soul. I eat it all day long. It has its very own distinct flavor,” Vastola said.</p><p></p><p>Sunita Nakhwal, owner of Punjab Bazaar in Yuba City, said there are different varieties of mustard greens – including Indian and Asian – but that any kind can be used to make saag.</p><p></p><p>Dosanjh said most saag dishes are made with Indian mustard, also called Desi mustard, and reccomends using the stems from the mustard greens for the dish. However, he said, saag shouldn’t be made with wild mustard because it leaves a bitter taste.</p><p></p><p>“You want to make sure the plants are tender,” Dosanjh said.</p><p></p><p>The dish is typically served with makki ki roti, a Punjabi flatbread made with corn flour.</p><p></p><p></p><p></p><p>Read more: <a href="http://www.appeal-democrat.com/articles/curry-123591-mustard-greens.html#ixzz2MGnB1miW" target="_blank">http://www.appeal-democrat.com/articles/curry-123591-mustard-greens.html#ixzz2MGnB1miW</a> - See more at: <a href="http://www.appeal-democrat.com/articles/curry-123591-mustard-greens.html#sthash.cbH75vB9.dpuf" target="_blank">http://www.appeal-democrat.com/articles/curry-123591-mustard-greens.html#sthash.cbH75vB9.dpuf</a></p></blockquote><p></p>
[QUOTE="Tejwant Singh, post: 180556, member: 138"] [B]Mustard greens curry flavor in Sikh kitchen[/B] By Laura van der Meer Using a giant cooking pot, Partap Singh, the main cook at the Tierra Buena Sikh Temple, can make a thousand or more servings of sarson ka saag, a vegetarian curry made with mustard greens. “A lot of people admire his cooking,” Tejinder Singh Dosanjh, one of the directors at the temple, said of Singh’s culinary works. “He can make 10 different dishes in the time it takes to make the saag. It takes time.” Singh has worked inside the temple’s kitchen for 13 years. When preparing the time-heavy saag at the temple kitchen, he uses an industrial-sized, hand-held food processor to blend the ingredients. When it gets time to add the corn flour to the mix to thicken it, Dosanjh suggests sprinkling it on top, slowly, rather than adding it all at once. “Once it gets cooked in, make it more tasty by adding garlic, ginger, onion, salt and pepper and chili,” Dosanjh said. Singh said that part of the cooking process – adding spices at the end – is the secret to making the saag taste good. Dosanjh also suggests making saag more flavorful by adding spinach or broccoli. The Indian tradition is to serve the saag with butter, he said. “The mustard has iron in it; it’s good for health,” Dosanjh said. Karin Vastola of Yuba City is a friend of the temple and said she comes to the gurdwara to meditate and to eat. Saag made in the temple kitchen is among her favorite dishes. “To me, it nourishes the soul. I eat it all day long. It has its very own distinct flavor,” Vastola said. Sunita Nakhwal, owner of Punjab Bazaar in Yuba City, said there are different varieties of mustard greens – including Indian and Asian – but that any kind can be used to make saag. Dosanjh said most saag dishes are made with Indian mustard, also called Desi mustard, and reccomends using the stems from the mustard greens for the dish. However, he said, saag shouldn’t be made with wild mustard because it leaves a bitter taste. “You want to make sure the plants are tender,” Dosanjh said. The dish is typically served with makki ki roti, a Punjabi flatbread made with corn flour. Read more: [url]http://www.appeal-democrat.com/articles/curry-123591-mustard-greens.html#ixzz2MGnB1miW[/url] - See more at: [url]http://www.appeal-democrat.com/articles/curry-123591-mustard-greens.html#sthash.cbH75vB9.dpuf[/url] [/QUOTE]
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