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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.

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Punjabi Cuisine

Cuisine of Punjab:Methi Sabzi

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Methi Sabzi

Methi Sabzi (Fenugreek Vegetable)

Ingredients

1 large bunch fenugreek greens
1 large tomato chopped
1 tbsp. oil
1/2 tsp. red chilli powder
1/4 tsp. dhania powder
2-3 pinches turmeric powder
2 pinches asafoetida
1/2 tsp. each mustard & cumin seeds

Method

  1. Pick leaves of methi, chop coarsely, wash & drain.

  2. Put in 1 litre boiling water, simmer for 2-3 minutes.

  3. Drain, wash well in colander under running tap water.

  4. Press out excess water, keep aside.

  5. Heat oil in a pan, add seeds, asafoetida, allow to splutter.

  6. Add tomatoes, all dry masalas, stir. Simmer till oil separates.

  7. Add a tbsp. water, bring to a boil.

  8. Add fenugreek leaves, mix well, cook on low till oil separates.

  9. Serve hot with thin hot chappatis or phulkas.

Making time: 15 minutes
Makes: 2 servings
Shelflife: Best fresh

Variation: Substitute methi with spinach or spring onions. These need not be boiled before adding to the recipe. Just chop fine, wash, drain and continue from there.

Source: bawarchi.com

 

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