Monday, December 18, 2017
Gateway to Sikhism


Recipe : (makes 6 - 8 servings)
  • 2 cups Potatoes diced or cubed
  • 1 teaspoon Ginger chopped or paste
  • 1 cup Green Peas (fresh or frozen)
  • 1 teaspoon Garlic chopped or paste
  • 3 cups Cauliflower (small florets)
  • 1 cup Onions sliced
  • 2 tablespoons Oil (Veg., Olive or Corn)
  • 4 teaspoons Coriander leaves (Cilantro) chopped
  • 3 teaspoons Spice 'N Flavor Vegetable Masala
  • Salt to taste


  1. Heat the oil in a large non-stick pan, add the sliced onions and sauté for 5 min., stirring continuously.

  2. Add the ginger and the garlic and sauté for 2 min

  3. Make a paste of Spice 'N Flavor Vegetable Masala and 3 Tbsp. of water, add it to the above, stir and fry well for 2 min

  4. Add the potatoes, 2 cups of water, cover the pot and simmer for 10 to 15 min. on low heat.

  5. Add the cauliflower, the green peas and salt to taste, stir, cover the pot and cook for 5 min

  6. Turn off the heat and garnish with the coriander (cilantro) leaves.

CHEF'S TIP For making the sauted masala faster.

  • Mix 1/2 cup of pre-fried onions with 2 Tbsp. of Spice 'N Flavor Vegetable Masala and 1/4 cup of water, and sauté in 2 tbsp. of oil for 2 to 3 min. or till the masala becomes dry. Then continue from step 4.

  • For extra gravy and flavor add half a cup of unsweetened coconut milk, yogurt or light cream at the end of cooking.

  • For hotter curry, increase the amount of the Spice 'N Flavor Vegetable Masala or add 1 or 2 chopped green chili peppers or 1/2 Tbsp of Spice N' Flavor red chili powder or black pepper while cooking.

  • Add 1 cup of sliced bell pepper (capsicum) in step 5 for added flavor.

  • Sprinkle 2 Tbsp of lemon/lime juice at the end of cooking for a tangy taste.

  • Garnish with 1/2 Tbsp of whole roasted cumin seeds at the end of cooking.

    Serve hot with rice (boiled or pilaf) or Indian bread, pita bread or any other bread. This may also be served as an accompaniment to chicken, steak or roasts.

Ingredients : In powder form - Spices (Including Coriander seeds, Red chili pepper, Turmeric, Black pepper, Fennel seeds, Cinnamon, Cardamom, Cloves, Cumin). 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. brings to you a unique and comprehensive approach to explore and experience the word of God. It has the Sri Guru Granth Sahib Ji, Amrit Kirtan Gutka, Bhai Gurdaas Vaaran, Sri Dasam Granth Sahib and Kabit Bhai Gurdas . You can explore these scriptures page by page, by chapter index or search for a keyword. The Reference section includes Mahankosh, Guru Granth Kosh,and exegesis like Faridkot Teeka, Guru Granth Darpan and lot more.
Encyclopedias encapsulate accurate information in a given area of knowledge and have indispensable in an age which the volume and rapidity of social change are making inaccessible much that outside one's immediate domain of concentration.At the time when Sikhism is attracting world wide notice, an online reference work embracing all essential facets of this vibrant faithis a singular contribution to the world of knowledge.