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Gurbani (696-703)
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Gurbani (795-831)
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ਰਾਗੁ ਗੋਂਡ | Raag Gond
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Sidh Gosat (938-946)
Vaar Ramkalee (947-968)
ਰਾਗੁ ਨਟ ਨਾਰਾਇਨ | Raag Nat Narayan
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ਰਾਗੁ ਮਾਲੀ ਗਉੜਾ | Raag Maalee Gauraa
Gurbani (984-988)
Bhagat Bani (988)
ਰਾਗੁ ਮਾਰੂ | Raag Maaroo
Gurbani (889-1008)
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Kaafee (1014-1016)
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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)
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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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Paneer: What I Have Learned !
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<blockquote data-quote="Ishna" data-source="post: 185129" data-attributes="member: 2709"><p>Hmm, Manjula's video had milk on the boil, and the recipe I linked to had it just at the boil too. I've never heated milk before in my life, it was weird how it looked like it was getting hot then SHAZAM! it was everywhere.</p><p> </p><p>I used lemon juice, not vinegar. I read in one of the comments for the recipe that if you leave the curds in the heat too long it makes them go chewy too. I'd forgotten to prepare my muslin and strainer so after the curds separated I turned the heat off and went looking for my muslin, then folded it up, got out th strainer, then finally got around to draining and rinsing in cool water.</p><p> </p><p>After putting the paneer in the shahi gravy (OMG Manjula's recipes kick a$$!) and leaving them in there overnight (I lad leftovers enough for two nights- score!) the paneer softened up a bit.</p><p> </p><p>Does anyone have tips for flattening it? I wrapped mine tight in the muslin cloth and let it hang for maybe 30 minutes then attempted to flatten it out but because it was still tightly wound in the muslin it was a ball so whatever I put on top to squish it wouldn't balance! (I tell you, it was a bit of a comedy here Saturday night)</p><p> </p><p>I ended up with a pyrex jug with 2.5 cups water on it perched precariously. It worked but wasn't really heavy enough to flatten it out well... I had pretty thick paneer.</p><p> </p><p><em>Had</em>. It's all gone in my tummeh now! lol</p></blockquote><p></p>
[QUOTE="Ishna, post: 185129, member: 2709"] Hmm, Manjula's video had milk on the boil, and the recipe I linked to had it just at the boil too. I've never heated milk before in my life, it was weird how it looked like it was getting hot then SHAZAM! it was everywhere. I used lemon juice, not vinegar. I read in one of the comments for the recipe that if you leave the curds in the heat too long it makes them go chewy too. I'd forgotten to prepare my muslin and strainer so after the curds separated I turned the heat off and went looking for my muslin, then folded it up, got out th strainer, then finally got around to draining and rinsing in cool water. After putting the paneer in the shahi gravy (OMG Manjula's recipes kick a$$!) and leaving them in there overnight (I lad leftovers enough for two nights- score!) the paneer softened up a bit. Does anyone have tips for flattening it? I wrapped mine tight in the muslin cloth and let it hang for maybe 30 minutes then attempted to flatten it out but because it was still tightly wound in the muslin it was a ball so whatever I put on top to squish it wouldn't balance! (I tell you, it was a bit of a comedy here Saturday night) I ended up with a pyrex jug with 2.5 cups water on it perched precariously. It worked but wasn't really heavy enough to flatten it out well... I had pretty thick paneer. [I]Had[/I]. It's all gone in my tummeh now! lol [/QUOTE]
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