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:Khoya Bhaaji
| Khoya Bhaaji |
Ingredients: - Curd - 150 gms, Khoya - 100 gms, Makhana -25 gms, Cooking oil -4 tbsp., Cloves garlic -6, Ginger - 1 piece (grind together), Tomatoes -2, Onion - 1 large, Shelled peas - boiled - 1/2 cup, Salt to taste, Garam masala - 1/2 tsp., Turmeric powder - 1tsp., Red chilli powder - 1/2 tsp., Chopped coriander leaves to garnish. Method: - Heat 1 tbsp. of cooking oil, add khoya, fry it on slow fire till it is light brown in colour. Put 1 tbsp. of cooking oil in a separate pan - add curd and fry for sometime. Fry masala with grated onion, add ginger garlic paste. Add cooked peas. Fry makhanas lightly and add. Add little water to simmer for a few minutes and let the water dry. Serve it garnished with chopped coriander leaves. It is a rich vegetarian dish, looks and tastes close to mince meat (Keema) dish. Source: justpunjab |
