Monday, December 11, 2017
Gateway to Sikhism
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 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.
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