Gurudwaras of World
Gateway to Sikhism proudly launches
Gurudwaras of World @ www.worldgurudwaras.com
Gateway to Sikhism proudly launches Gurudwaras of World @ www.worldgurudwaras.com on auspicious day of Khalsa Sajna Divas , Vaisakhi April 14th 2012. Worldgurudwaras.com will strive to be most comprehensive directory of Historical Gurudwaras and Non Historical Gurudwaras around the world.
The etymology of the term 'gurdwara' is from the words 'Gur (ਗੁਰ)' (a reference to the Sikh Gurus) and 'Dwara (ਦੁਆਰਾ)' (gateway in Gurmukhi), together meaning 'the gateway through which the Guru could be reached'. Thereafter, all Sikh places of worship came to be known as gurdwaras.
It is a work in progress and We strongly urge the Sikh Cyber Community to contribute to this project by submitting contact information, details, images of Gurudwaras around the world to make this a comprehensive directory.
Punjabi Cuisine
Cuisine of Punjab:Daal Meat (Mutton Cooked in Pulse)
| Daal Meat (Mutton Cooked in Pulse) |
Ingredients: - Channa (Bengal gram) daal - 170 gms. Soaked in sufficient water for 2 hours and drained], Mutton pieces - 400 gms., Large onion - 1, Garlic cloves - 4 , Ginger pieces - ½, Red chillies - 2, Green cardamoms - 2, Cloves pounded - 2 , Bay leaves - 2 , Turmeric powder - ½ tsp., Salt - 2 tsp., Oil - 3 tbsp., Curds - 3 tbsp., Water for cooking daal and meat separately. Method: - Cook daal in water until it is almost tender. Set it aside. Grind to paste onions, garlic and ginger. Heat oil, add ground paste, red chillies-turmeric powder and meat-fry with a sprinkling of water until it turns golden brown, add bay leaves cardamoms, salt, cloves and curds, cook further until the aroma of the curds is absorbed by the meat. Add water about ½ litre. Cover and cook until meat is tender and almost dry. Now mix in daal, add ½ cup of water, cover and simmer until well-blended. It is dry form of daal. Sprinkle ½ tsp of garam masala (mixed spices). Source: justpunjab
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