Friday, January 15 2016 | Vol. 35, No. 03
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INDO AMERICAN NEWS • FRIDAY, JANUARY 15, 2016 • ONLINE EDITION: WWW.INDOAMERICAN-NEWS.COM
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HAPPY GURPURAB
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HAPPY GURPURAB
Happy Gurpurab : Guru Gobind Singh Ji
January 15, 2016
15
GURPURAB RECIPES: SHAHI PANEER& KARAH PRASHAD SHAHI PANEER
mixture until it turns to thick gravy. At the time of serving, heat the gravy. Add milk and paneer cubes and allow it to boil for about 3 to 4 minutes.Garnish it with chopped coriander and grated paneer. Your yummy shahi paneer is ready to be served.
KARAH PRASHAD Ingredients:
‘Guru Gobind Singh’, the tenth Guru,
was born at Patna Sahib in Bihar, India on December 22, 1666. He is the last of the Tenth Gurus of Sikhism. He was the son of Guru Tegh Bahadur, who gave his life to protect religious freedom. Guru Gobind Singh Ji was nominated as the Guru by the ninth Guru of Sikhs, Guru Tegh Bahadur who was also his father. After Guru Tegh Bahadur’s death, Guru Gobind Singh became Guru on November 11, 1675. He lost his father, mother, and all four of his sons to a religious war, being waged by the Mughal emperor, Aurangzeb was keen to see Islamization of Hindus an Sikhs. Guru Gobind Singh established the ‘Khalsa’, a military force of saint-soldiers
which he baptized. Guru Gobind Singh is highly regarded by the Sikhs his monumental role in the development of the Sikh faith. He was a learned man. He compiled a number of books and poetry collections in his life. Before his death in 1708, he declared the Guru Granth Sahib, which is Sikhism’s Holy Scripture to be the permanent Sikh Guru. Guru Gobind Singh Jayanti is celebrated by the Sikhs as the birthday of their tenth and last guru Guru Gobind Singh. It is a religious celebration in which prayers for prosperity are offered. This day witnesses large processions and special prayer gatherings at all Gurudwaras. -all-essay.blogspot.com
250 gm Paneer 1/4 cup Beaten curd 1/2 cup Milk 1 1/2 cup Tomatoes, finely chopped 1/2 cup Onion, chopped into strips 1/2" piece Ginger, finely chopped 2-3 Green Chilies, finely chopped 2-3 Cardamoms, crushed 1/2 tsp Garam Masala 1/2 tsp Red Chilli Powder 2 tsp Tomato Sauce 3 tsp Ghee or butter 1/2 cup Water Salt to taste For Garnishing: 2 tsp Grated Paneer 1 tsp Coriander Leaves, chopped
Procedure:
Cut the paneer block to make 2" cubes. In a frying pan, heat 1 1/2 tsp of ghee. Add onion, ginger, green chili and cardamom and fry for about 2 to 3 minutes. Now, add tomatoes and cook for about 5 to 6 minutes. Add the beaten curd and cook further for 5 minutes. Now, add water and allow it to cool.Once cool, blend the mixture in the mixer until it turns smooth. Now, take the frying pan and heat the remaining ghee. Now, add the churned gravy and the spices and tomato ketchup. Boil the
Ingredients:
1 cup ghee or 1/2 lb unsalted butter (2 cubes) 1 cup whole grain flour (atta) 1 cup sugar 3 cups water
Procedure:
Add sugar to water and set in pot to boil. Melt ghee or unsalted butter in a pan. To clarify unsalted butter heat and skim off foamy curds and spoon out solids from bottom of pan.Add whole grain flour (atta) to melted butter. Karta Purkh. Stir mixture continuously to lightly toast flour.Continue stirring flour and butter mixture while sugar boils to make light syrup. Butter separates from toasted flour turning a deep golden color with a nutty aroma. Pour boiling sugar syrup into toasted flour and butter mixture.Mixture will sputter. Take care not to be scalded. Stir rapidly until all water is absorbed. Keep stirring prashad as it thickens into a firm pudding. -zeenews.india.com
INDO AMERICAN NEWS • FRIDAY, JANUARY 15, 2016 • ONLINE EDITION: WWW.INDOAMERICAN-NEWS.COM
16 January 15, 2016
HAPPY GURPURAB
INDO AMERICAN NEWS • FRIDAY, JANUARY 15, 2016 • ONLINE EDITION: WWW.INDOAMERICAN-NEWS.COM