Friday, December 15, 2017
Gateway to Sikhism
Spinach Cheese Rice


1 bunch spinach leaves washed, drained
1/2 cup grated cheese
1 1/2 cups basmati rice
5 green chillies
1 piece ginger
1 tbsp butter
1 onion slice into thin long strips
salt to taste
1/2 tsp dalchini (cinnamon)- clove powder
1 cup cabbage thinly chopped
juice of 1 lemon
1/4 cup milk


Keep plenty of water to boil. When hot add salt, 8-10 drops lemon juice and rice. Cook till almost done.

Drain in colander. Cool by spreading on a thali or plate. Keep aside.

Put spinach, green chillies and ginger in a blender. Do not add water. The sustained water is enough for blending.

Warm butter in kadai (pan), add the spice powder and onions. Fry till they are light brown. Add cabbage, lemon juice, salt and spiach paste. Fry for 5 minutes.

Add the above fried masala to rice leaving behind 1 tbsp mixture.

Add half cheese. Delicately blend the masala with rice till evenly mixed.

Preferably with finger so grain does not break. Transfer to a casserole, spread the leftover paste on the rice.

Sprinkle the remaining cheese and the milk.

Bake for 15 minutes, covered with foil or cling film depending on the oven.

Serve hot.

Source: 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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