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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:Palak Makkai Malai

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Palak Makkai Malai

Ingredients

1 bunch spinach chopped
3 green chillies chopped
1 piece ginger grated
1 small onion
2 tbsp. green moong dal
1/2 cup corn kernels boiled
1/3 cup cream or malai
1/4 tsp. clove-cinnamon powder
1/4 tsp. punjabi garam masala
1/2 tsp. turmeric powder
1/2 tsp. red chilli powder
1/2 tsp. amchur (dried mango) powder
salt to taste
3 tbsp. ghee

Method

  1. Wash moong dal. Wash and drain spinach.

  2. Pressure cook together the following, with 1 1/2 cups water -- Spinach, dal, turmeric powder, clove-cinnamon powder, onion, ginger, chillies.

  3. When dal is soft, mash mixture with a fork or ladle.

  4. Heat 2 tbsp. ghee, add corn, spinach mixture, salt, amchur, garam masala.

  5. Stir and cook till thick. Stir in beaten malai or cream.

  6. Stir till smooth. Take in serving dish.

  7. Heat remaining ghee, add chilli powder and pour over vegetable.

  8. Stir and serve hot with naan, roti, etc.

Making time: 25 minutes

Makes: 4 servings

Shelflife: Best fresh

Variation: Substitute with peas for corn or fenugreek or other favourite greens for spinach.

Source: bawarchi.com

 

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