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« on: January 27, 2018, 05:44:51 PM »
Waraich (clan)
From Wikipedia, the free encyclopedia
Population distribution
The Waraich population was 38,070 in Amritsar district during the 1911 British Punjab Census.[ In the Patiala district it was 19,950.
Geographic distribution
Western Punjab
The Waraich are mostly found in western Punjab, Pakistan, in the districts of Gujrat and Gujranwala. They are also significant populations in the southern districts of Punjab like Multan,Duniapur and Sargodha. The Waraich in Sargodha are mostly landlords and they come here from Gujrat and Gujranwala.
Eastern Punjab
In eastern Punjab in India the clan is found in large numbers in the Majha and Malwa regions. Historically they are known as land owners and served in the Indian and Pakistani armies. In Indian Punjab the clan occupies about 315 villages. After 1947 a large number of Waraich moved into Haryana.
Mythical history
According to Sir Lepal Griffin, the tribe migrated to Punjab during the reign of Mohammad of Ghazni and settled in Gujrat, in present day Pakistan.[3].
According to legend, a Jat named Waraich had five sons who moved from Chenab to the two cities Gujrat and Gujranwala. Around the tenth century A.D., their descendants moved down to the Jhelum River in large numbers. Until the thirteenth-century AD they continued to fight with Gujjar tribes. Today the Waraich occupy a very compact area comprising 360 villages in a region called Jatat. During the period of Feroz Shah Tughlaq, a certain Haria leader of these Waraich Jats converted to Islam and founded a village later named Hariawala after him.
During Sher Shah Suri's conquest of Bengal he defeated the brothers, who left the area and traveled westwards. They settled on the banks of the Chenab river. This new home was on the lands previously used by Gujjars for grazing cattle. This settlement led to rivalry between the Waraich Jats and the incumbent Gujjars. Traces of clan presence is alleged to be evident from the name "Gujrat" - though this name is evidence from the medieval period and was named after the very same region now the state of Gujarat in India.
The Waraich clan gradually spread out to places beyond Gujrat , Gujranwala , Sargodha and Faisalabad (Samundari 442GB & 443GB).
Other traditions have these variously labelled Jats or Rajputs or both ruling over Shergarh and Nagaur and other cites until 275 AD.
Religion
Members of the Waraich in western Punjab are Muslim.
In eastern Punjab and Haryana, the clan is Sikh.
* Captain Manbir S Waraich was the world's youngest Supertanker Captain on a VLCC (Very Large Crude Carrier) at the age of 29 years, when he achieved his first command on Supertankers. He belongs to the Waraich clan of Jat Sikhs.
* Chaudhry Shujaat Hussain was the 20th Prime Minister of Pakistan who belong's to the Waraich clan of Jats.
* Chaudhry Pervaiz Elahi was the Chief Minister of Pakistan's most populous province, Punjab, from 2002 to 2007. He belong's to the Waraich clan of Jats.
* Aitzaz Ahsan was a President of the Supreme Court Bar Association of Pakistan, he is also a writer, human rights activist, politician, former Federal Minister for Law and Justice, Interior, Narcotics Control (1988-1990) and Education, belong's to Waraich clan of Jat.
* Tariq Aziz - The former secretary of the National Security Council, belong's to Waraich clan of Jat.
References
1. ^ a b 1911 census of British Punjab - Major General Barstow.
2. ^ a b Professor B. S. Dhillon (1994). History and study of the Jats. Beta Publishers. ISBN 1895603021.
3. ^ Sir Lepal Griffin. "Chiefs of Punjab". p. 409
* Ram Swarup Joon - History of the Jatt
* History of the Jatt Clans - H.S Duleh
Clans of the Jat people
Arain · Abusaria · Achara · Agre · Aheer · Ahlawat · Ajmeria · Andhak · Assoun · Antal · Asiagh · Atri · Attariwalla · Atwal · Aulakh · Aujla · Bachak · Badhan · Bahia · Bains · Bajwa · Bajya · Bal · Bala · Balhara · Balyan · Bamel · Bamraulia · Bana · Bandechha . Bargoti · Barjati · Batar Batth · Bhatti · Beniwal · Bhadia · Bhadiar · Bhadu · Bhandari · Bhalothia · Bhambu · Bhandal · Bhangu · Bharhaich · Bhataiya · Bhind · Bhinder · Bhobia · Bhukar · Bhullar · Bhurjee · Bhushan · Binepal · Birring · Boparai · Borakh Braham · Brar · Budania · Budhwar · Budhrayan · Burdak · Buttar · Chadhar · Chahar · Chaitha · Chatha · Chauhan · Chaundiyan · Cheema · Chhillar · Chhikara · Chilka · Chhina · Chohan/Chauhan · Dabas · Dagur · Dahiya · Dalal · Dantusliya · Dara · Daukia · Deo · Deol · Deshwal · Dhaka · Dhaliwal · Dhankhar · Dhariwal · Dharni · Dhotar · Dhesi · Dhetarwal · Dhaulya · Dhetarwal · Dhillon · Dhindsa · Dhoat · Dhonchak · Dhull · Didel · Doot · Dookya · Dosanjh · Dudi · Duhan · Duhoon · Dullar · Duryka · Farswal · Gondal · Gaina · Gakhal · Gandas · Gandhar · Garcha · Garewal · Garhwal · Ghangas · Ghasal · Ghintala · Ghuman · Gill · Godara · Gora · Goraya · Goyat · Grewal · Gujjral · Gulia · Gwala · Hala · Hans · Hansra · Hanjra · Harika · Heer · Hooda · Hundal · Inania · Jaglan · Jajra · Jakhar · Jammu · Jammun · Jandu · Janmeja · Janjua · Janu · Jatrana · Jatri · Jauhal · Jawanda · Jethoo · Jewlia · Jhaal · Jhajharia · Jhanjhar · Jhutti · Joon · Johal · Jatana · Kundu · Kadian · Kahloon · Kahoot · Kajala · Khaira · Kak · Kakkar · Kakran · Kaler · Kalhan · Kalirai · Kaliramna · Kalwania · Kang · Karwasra · Karvir · Kasaniya · Kaswan · Katewa · Kehal · Khangura · Kharb · Kharra · Khatkar · Khatreel · Khela · Khichar · Khirwar · Khokhar · Khoja · Khoye Maurya · Khunkhun · Kooner · Kulhari · kundu · Kuntal · Lal · Legha · Lidhar · Makhdoom · Maan · Maderna · Madrak · Mahal · Mahil · Nashier · Gehalyan · Mahla · Mahalwar · Maitla · Malhi · Malik (Jat) · Mandiwal · Manes · Mangat · Maukhari · Mavi · Mehmi · Mehria · Mirdha · Mohar · Monga · Moond · Mor · Mundi · Nadal · Nain · Nannar · Nanda · Narwal · Nara · Natt · Nauhwar · Nehra · Nijjar · Nitharwal · Pachar · Padda · Pahal · Panghal · Pangli · Pannu · Pal · Pawera · Phogat · Pilania · Phagura · Phagureh · Prasad · Puni · Punia · Purba · Purewal · Rai · Ranu · Ram · Ramahi · Ramghat · Ramwa · Randhawa · Rangi · Ranwa · Riar · Ruhal · Sadhra · Saharan · Sahota · Sahu · Samra · Sandhu · Sangha · Sanghera · Sangwan · Sandhawalia · Sanghania · Sarkaria · Sarwara · Semi · Sehole · Sehrawat · Sehwag · Sehdev · Sekhon · Sheikhum · Shergill · Sheoran · Shinger · Shokeen · Shoker · Shoora · Sial · Sibia/Sibya/Sivya · Sidhu · Sihag · Sihota · Sikarwar · Silu · Sinsinwar · Singhal · Sohal · Solanki · Sooch · Sran · Suhag · Sulehria · Sunda · Suriara · Susch · Swaich/Siwach · Tandi · Taunk · Tarohly · Takhar · Takshak · Tarar · Teja · Teterwal · Tewatia · Thatarwal · Thathal · Thiara · Thind · Thaadi · Tiwana · Tobra · Toor · Uria · Vanar · Vander · Vaddan · Vijayrania · Virdi · Virk · Warar · Waraich · Waseer
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« on: January 27, 2018, 05:29:09 PM »
Facing murder charges, Udham Singh was presented in a court in London in 1940. On March 13 that year, he had shot dead Michael O’Dwyer, the former lieutenant governor of Punjab on whose watch the Jallianwala massacre had taken place.
Twenty-one years ago on April 13, 1919 soldiers of the British Army in India had opened fire on a crowd of peaceful protesters in a walled public garden in Amritsar and killed over 1,000 of them. The lieutenant governor had called it “correct action”.
Udham Singh, a revolutionary inspired by the Marxist Ghadar movement of Punjabi Sikhs against British rule and by Bhagat Singh, sought to avenge the massacre.
After killing O’Dwyer, he courted arrest. At the court, a copy of the Granth Sahib was presented to him so he could take oath before the trial.
Turning it down, he offered to instead take oath on Waris Shah’s Heer-Ranjha, the fabled love story of Punjab, a copy of which he had already procured from a gurdwara.
Much like Bhagat Singh before him, Udham Singh became a symbol of the Indian nationalist struggle. During the trial, he noted his name to be Ram Mohammad Singh Azad to emphasise how all the major religious communities of India were fighting for the country’s independence.
On one hand, Udham Singh through his Marxist political leanings had an international revolutionary outlook that he wanted to channel into the Independence struggle, which he refused to view through narrow communal or ethnic lens, as had started happening in the late 1930s and early 1940s. On the other hand, he was still rooted in Punjabi cultural ethos.
Shah’s Heer-Ranjha, now widely known because of its frequent references in the Indian film industry, is a Punjabi folk story, deeply ingrained in its culture and also one of the most important symbols of Punjabi identity.
While Udham Singh wore his Indian identity beyond the confines of any ethnic or religious group, by choosing to take his oath on the Heer-Ranjha, he also depicted his proud Punjabi identity. For him there was no conflict between these two identities.
Revolutionary Punjabi identity
All symbols of Punjabi identity are revolutionary in essence: Heer, who revolted against the institution of marriage and chose her true love; Ranjha, who rebelled against the institution of religion when it tried to take him away from his true love.
The Punjabi Sufi poet Shah Hussain blurred the distinction between the devotee and the divine, challenged conventional religion in favour of unrestrained religiosity, expressed through dance and music, an individualistic act of rebellion.
Similarly, the Punjabi poet Bulleh Shah spoke vehemently against religious clergy, Hindu and Muslim alike. The truth lies within you, he insisted.
Every January during the festival of Lohri, Punjabis celebrate Punjabi folk hero Dullah Bhatti, a landlord from Pindi Bhattian who took up arms against the mighty Mughal emperor Akbar to protect the revenue from his land.
Any discussion on Punjabi identity is incomplete without Guru Nanak, who sought to dissolve fixed religious identities. I am neither a Hindu nor a Muslim, he reiterated.
And there is, of course, Guru Gobind Singh who sought to fight for the honour of his people against the Mughal emperor Aurganzeb – the Guru Gobind Singh who could inspire a sparrow to defeat a hawk (as a famous pre-Partition Punjabi verse goes).
This Punjabi identity was deeply rooted in Bhagat Singh. He makes references to this Punjabi culture, to the revolutionary politics of the Sikh gurus in his collection of essays. Udham Singh, also a proud Punjabi, was following in his mentor’s footsteps.
The fragmentation
However, in the colonial era, soon after the Second Anglo-Sikh War (1848-1849), a new Punjabi identity was forged – the loyalist, pro-empire Punjabi. This image was reinforced during the 1857 war when a Punjab-dominated British Army helped defeat rebels in Delhi and other parts of North India.
Many Punjabi ethnicities and communities were honoured as “martial races”, a title that bestowed upon them a higher position in the race hierarchy and implied that they were loyal to the British.
The colonial era, therefore, saw a conflict between these two Punjabs:
One was revolutionary in its essence, the Punjab of Dullah Bhatti and Ahmad Khan Kharral, another landlord who fought against the British during the 1857 war, leading one of the only major rebellions from the province.
The other was the Punjab of chiefs and aristocrats who had been given the titles of Rai Bahadur, Khan Bahadur and Sardar for their loyalty to the crown.
The former Punjab was further fragmented in the early 20th century as education and urbanisation spread throughout the province. Punjabis were no longer Punjabis but Hindus, Muslims and Sikhs fighting for recognition from the British state.
Urdu became the symbol of the Muslims while Hindus fought for the right to use Hindi. Punjabi remained confined to the Sikhs, who eventually emerged as the sole inheritor of this Punjabi heritage.
This conflict between Muslim Urdu and Hindi for Hindus aggravated after the creation of India and Pakistan, as Pakistani Punjab emerged as the symbol of Pakistani nationalism.
Urdu became the language of the Punjabis, keeping up with colonial tradition, while Punjabi symbols such as Bulleh Shah, Shah Hussain, Guru Nanak and Heer-Ranjha slowly started receding to the periphery.
On the other side of the border, as Punjab was further carved up making it a Sikh-dominated province, a new Punjabi identity emerged that was synonymous with the religious identity.
While symbols of Punjabi identity were appropriated, they became relics of the past, out of sync with the contemporary Punjabi identity. It is this latter Punjab that both India and Pakistan would rather deal with.
--Haroon Khalid
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« on: December 21, 2017, 08:55:53 PM »
Don't Cut Your Nails At Night
Don't Sneeze Before You Leave The House
Don't Call Out A Persons Name Before They Leave The House
Don't Leave A Broom On A Bed
Don't Sit On The Stairs At Night
Stay Away From Dogs If They Are Barking Randomly In The Night
Don't Leave Your Shoes Upside Down
Don't Cross Paths With A Black Cat
If Your Hand Itches Your Going To Find Money Or Receive Good Luck
If Your Left Eye Twitches You've Got Bad Luck Coming Your Way
...
Adding some more
Mangawaar n shaniwaar sir nahi dhona
Bitheyaan pair/lattaan nahi hillanoyaan
Chaunk di mitti sir ton wareyaan nazar lathdi
Sahura jis manji te baitha us te nahi bathna (i dont know eh superstition hai ya nahi)
Sir dhoke waal khulle chhad k gharon bahar nahi jaana
Jetha dhi/putter sap di nazar ch nazar paake vekhe te sapp anna ho janda
Shaam vele kanghi nahi vaahni
Shaam vele jhaadu nahi maarna
Viah wala munda/kudi Maanh dabbe te meenh rukk janda means jadon tak ohh kadde naa meenh painda hi nahi
Sutte paye di photo khichni maadi hundi (banda puchhe pahlaan kehda camera c fer ehh changa maada kithon pta laggeya )
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« on: December 13, 2017, 01:35:59 PM »
Hello kidaaa sare kisnu yaad vi a meri ke nahi hehhehe
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« on: December 21, 2012, 01:20:43 PM »
mera valo sare nu ssa jee aap aj sab to big promotion kiti ah jehne ne thora jeha tym vch pj te puri raunk lagi pehla :- apni sab di pyr jamalo duji :- Kharku Jatti jave da naam ohve da kam is user ne shayeri karka sab de dil jit laye chalo sare congratz krooo  if kisne kch edit krna hove ta krlo
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« on: October 31, 2012, 03:10:34 PM »
Sardar Vallabhai Patel was born on the 31st of October 1875, in Gujarat. He was the son of Zaverbhai who had served in the army of the Queen of Jhansi and Ladbai. Vallabhbhai started his education in a Gujarati medium school and after middle school he switched over to English medium in the Nadiad High School. During the course of his studies his penchant towards organizing came to light. He successfully organized many events. He matriculated in 1897.
In 1891 he married Zaverbai and they had two children. But after she passed away in 1909, the following year he went to England to study law. He completed his law studies in 1913 and came back to India and started his law practice. He joined the Gujarat club and started following a western lifestyle. One day Gandhiji came to the club to give lectures. Sardar Patel was greatly influenced by this master spokesperson. As soon as he came in contact with the Mahatma he decided to discard his foreign clothes and follow the rules of Satyagraha as laid down by Gandhiji. A relationship of teacher and student began to develop in between them.
In 1918 when there was a flood in Kaira, the British insisted on collecting tax from the farmers. This time the Sardar made optimum use of Satyagraha and asked the farmers not to give in to the demands of the government. All of this was done peacefully and the farmers followed his guidance. The British got fed up and eventually returned the land confiscated by them earlier.
In 1928 the farmers faced a similar problem and Vallabhai came to their rescue again. The British were as usual demanding an unjust tax and the farmers of Bardoli under the supervision of Vallabhbhai did not budge. The government in retaliation seized the lands. This agitation took on for more than six months until Patel�s brother, Vithalbhai, an important figure in the Central Legislative Assembly struck a truce. This event immensely delighted Gandhiji and the title of �Sardar� was conferred on him. When he was assisting Gandhiji in the Salt Satyagraha, he faced imprisonment for the first time
With great wisdom and political foresight, he consolidated the small kingdoms. The public was with him. He tackled the Nizam of Hyderabad and the Nawab of Junagarh who intially did not want to join India. There were a lot of problems connected with the reunion of the numerous states into India. Sardar Patel's untiring efforts towards the unity of the country brought success. Due to the achievement of this massive task, Sardar Patel got the title of 'Iron Man'. ' He is one of the prestigious leaders of the world who became immmortal by uniting a scattered nation without any bloodshed.
When India became free and Pakistan attacked Kashmir, it was Patel who asked to withhold the cash balances left by the British for Pakistan. Gandhiji felt this was immoral and went on a fast until death. Sardar withdrew his argument because he could not bear to see his teacher's suffering. In independent India he held the portfolio of Home Minister, Minister of state and the Minister for information and broadcasting. One of his major achievements included the integration of the princely states into the union of India.
On 3oth January 1948, when Gandhiji was assassinated Sardar Patel was a totally shattered man. He had lost a dear friend and the guiding force of his life.
He died in Bombay in December 1950.
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« on: October 27, 2012, 01:07:01 PM »
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« on: October 25, 2012, 04:23:55 PM »
To make the proper choices in life we have to make priorities. Here are ten things that I believe are among the most important to remember.
1. The most important thing parents can do for their kids is to have a good relationship with each other. This is where children get their lessons in life on how to be with another person. Set a good example.
2. The most important thing a man can do for his love is to cherish them. If your mate feels your love and knows that you are there for them, it creates a very strong foundation.
3. The most important thing a woman can do for her partner is to be a great cheerleader. We all need to know that we are the star player in the eyes of the person we love.
4. The most important thing to know about yourself is that you are good enough. You don't have to be the best at anything to have a great life. Don't let anyone's criticism of something you've done keep you from feeling good about yourself.
5. The most important thing to feel is that you are loved. Life without love is just tolerable. I really think that feeling the love, where ever it comes from, is the only way to truly experience life to its fullest.
6. The most important thing to do in life is to contribute to the well-being of humanity. Everything else aside, the knowledge that you have made the world a tiny bit better just by being here and trying to help is a great way to get you through the rough patches.
7. The most important thing to remember is that special person who has been good to you. That teacher in grammar school who helped you discover a special talent you have. The one who won your heart. The person whose name you'll never know who pulled over to help you change a tire.
8. The most important thing to give to yourself is time. Life is a limited window of opportunity. Wasting time (which is different from relaxing) is one of the ways we hurt ourselves. Anger, resentment, feeling too sorry for ourselves, and plotting revenge are just a few of the ways we waste the precious minutes of our lives.
9. The most important thing in the world is the people who are in it. Look, if we were really meant to be alone, there wouldn't be so many of us on the planet. Your mission is to find those deserving of your talents and time and to treasure and share your life with them.
10. The most important thing in life is to feel that you are living it to the best of your abilities. Knowing that you are reaching your potential is comforting. You want your life to end with as few regrets as possible.
These life lessons are just common sense, but I have found over the years that common sense ain't all that common.
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« on: September 19, 2012, 03:23:14 PM »
ਜਿਹੜੇ ਬੱਚਿਆਂ ਨੂੰ ਮਾਂ-ਬਾਪ ਬੋਲਣਾ ਸਿਖਾਓਣ,ਉਹ ਵੱਡੇ ਹੋ ਕੇ
ਮਾਂ-ਬਾਪ ਨੂੰ ਚੁੱਪ ਰਹੋ ਕਹਿਣ,
ਸ਼ਰਮ ਦੀ ਗੱਲ ਹੈ. . . !!!!
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« on: September 10, 2012, 04:58:20 PM »
 Ingredients: 2 tandoori chickens, shredded 1 tblsp lemon juice salt to taste 1/2 tsp chilli powder 1 tblsp oil 1/2 cup raw green mango (kachha aam) 1/2 cup onions, sliced fine 2 tsp green chillies, chopped 40 gms coriander leaves, chopped 2 tsp chaat masala 1 tsp ginger (adrak), julienned How to make tandoori chicken chaat: To make the lemon dressing add together lemon juice with salt, chilli powder and oil. Keep this dressing aside. Cut the raw mango into thin strips. Mix the raw mango strips, onions, green chillies, coriander leaves, chaat masala, shredded chicken pieces and the lemon dressing well. Serve immediately, garnished with chopped ginger.
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« on: September 10, 2012, 04:53:52 PM »
 Ingredients: 1 Large block of Paneer 1 onion 1 Capsicum 1 Tomato Few Mushrooms Finely chopped Coriander leaves To Marinade: 1/2 cup Curd (plain yogurt) 1 tsp Garlic paste 1 tsp Ginger Paste 2 tsp Tandoori powder 1 tsp cumin (jeera) powder 2 tsp Chaat powder Salt to taste Red chili Powder to taste How to make indian paneer tikka recipe : Cut Paneer into long 1/2" thick cubes. Cut all vegetables into cubes. Mix all ingredients for marinade and keep aside. Add the left marinade to the vegetables. Brush the marinade to the paneer and refrigerate it for 3 hours. Heat oil in a kadhai and fry marinated paneer till fully done. Also fry other vegetables. In a plate arrange fried vegetables and then paneer. Garnish with coriander and lemon slices Serve tandoori paneer tikka hot with hari chutney.
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« on: September 10, 2012, 04:45:39 PM »
 Ingredients 350 gms Paneer 2 tsp Salt 1 Egg 1/2 cup Corn Flour 1 tsp Ginger-Garlic Paste 2 cups Coarsely Chopped Onions 2 tbsp Sliced Green Chillies 1 tbsp Soya Sauce 2 tbsp Vinegar 1/4 tsp Ajinomoto Oil for frying Little Water How to make chilly paneer: Cut the paner into cubes. Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture. Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes. Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.
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« on: September 10, 2012, 04:38:25 PM »
 This dish is extremely popular not just in North India but elsewhere as well. Serve Rajma with plain boiled rice, Kachumbar salad and your favorite pickle. Ingredients: 2 cans red kidney beans, drained and rinsed under running water 2 tbsps vegetable/canola/sunflower cooking oil 1 tsp cumin seeds 2 medium-sized onions chopped fine 2"piece of ginger jullinned 6 cloves of garlic minced 2 large tomatoes chopped into 1" cubes 2 fresh green chillies chopped fine 2 tsps coriander powder 1 tsp cumin powder 1 tsp garam masala 1/4 tsp turmeric powder Salt to taste A pinch of asafetida Chopped coriander to garnish Preparation: Heat the oil in a deep pan and add the cumin seeds. When they stop sizzling, add the onion and fry till soft. Add the ginger and garlic and fry for 2 minutes. Add the green chillies, tomatoes, coriander, cumin, turmeric and garam masala powders and fry till the oil separates from the masala. Add the red kidney beans, 3 cups of warm water, asafetida, salt to taste and cook till beans are very soft (aproximately 10 minutes). Mash some of the beans roughly (this thickens the gravy). Garnish with corainder and serve piping hot with plain boiled rice and Kachumbar salad and a pickle of your choice.
14
« on: September 10, 2012, 04:31:23 PM »
This typically Punjabi (North Indian) dish tastes really nice with Makki Ki Roti (Indian maize flatbread) and a dollop of fresh butter.
Ingredients:
1 bunch spinach washed and chopped fine (approximately 1/2 lb or 250 gms)
1 bunch mustard greens washed and chopped fine (approximately 1/2 lb or 250 gms)
2 green chillies
1 tbsp grated ginger (or paste)
1 tbsp grated garlic (or paste)
Salt to taste
2-3 tbsps ghee (clarified butter)
1 large onion grated
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
Juice of 1/2 a lime/ lemon
1 tbsp bengal gram flour/ maize flour
Preparation:
Mix the greens, green chillies and salt to taste and boil in 1 cup of water till cooked.
Mash the greens mix well to make a course paste.
In another pan, heat the ghee on a medium flame. When hot add the grated onion and fry till pale golden.
Add all the other ingredients and fry till oil separates from the masala (onion-spice mix).
Add the greens mix to this and stir till blended.
Garnish with a dollop of butter and serve with Makki Ki Roti (Indian maize flatbread).
desi kaur de 100 topics dekhde hoye ek recipe da topic banaun lagya, ethe saarey recipes post kar sakde o.
Yaad rahe je kise ne copy paste karna, te kise ne question puchleya thode ton about that recipe tan answer karna paina lol
15
« on: September 10, 2012, 04:28:01 PM »
 Preparation Time: 30 min. Cooking Time: 40 min. Serves 6. Ingredients For the koftas 100 gms green peas 100 gms cauliflower, finely chopped 100 gms french beans, finely chopped 100 gms carrots, finely chopped 250 gms potatoes, boiled and mashed 2 tbsp bread crumbs 1 bread slice, soaked in water 1 tsp garam masala 1 tsp chilli powder 1 1/2 tsp lemon juice oil for deep-frying salt and black pepper (kalimirch) powder to taste To be ground into a paste (for the koftas) 9 cloves garlic (lehsun) 25 mm. (1") piece of ginger (adrak) 7 green chillies For the gravy 750 gms tomatoes 3 onions 4 cloves (laung / lavang) 2 small sticks cinnamon (dalchini) 1 tbsp cornflour 1 tsp sugar 1 tsp garam masala 1 tsp chilli powder 4 tbsp butter salt and black pepper (kalimirch) powder to taste To be ground into a paste (for the gravy) 15 cloves garlic (lehsun) 25 mm. (1") piece of ginger (adrak) 5 green chillies For the baking 1 tbsp fresh cream 1/2 tbsp grated processed cheese Method For the koftas Boil the peas. Steam the cauliflower, french beans and carrots in a pressure cooker without adding water. Add the vegetables and peas to the potatoes and make a dough. Add 1 tablespoon of bread crumbs and the bread slice. Add the paste, garam masala, chilli powder, lemon juice and salt and form into kofta balls. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Keep aside. For the gravy Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree. Blend the onions in a liquidiser with very little water. Heat the butter, add the onions and stir fry for 5 minutes till light brown. Then add the cloves, cinnamon and paste and fry again for 2 minutes. Add the tomato puree and cook for 2 minutes. Add 1 teacup of water and boil for 3 to 4 minutes. Pour the mixture into a blender, add the cornflour and sugar and blend. Put to cook again and add the garam masala, chilli powder, salt and pepper and cook for 5 minutes. How to proceed Arrange the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas. Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 degree C (400 degree F ) until the cheese melts.
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« on: September 10, 2012, 04:11:42 PM »
 Dal makhani or maa di dal, as it is popularly known in the punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the punjab. Every punjabi restaurant, roadside eating place and food stall vendor makes the claim that this is a delicacy that they alone can make to perfection. This my own tested recipe dare i claim it as the best? dal makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans. Add your private note Preparation Time: 15 mins Cooking Time: 40 mins Makes 4 servings Ingredients 3/4 cup whole urad (whole black lentil) 2 tbsp rajma (kidney beans) salt to taste 3 tbsp butter 1 tsp cumin seeds (jeera) 2 green chillies , cut lengthwise 25 mm (1") stick cinnamon (dalchini) 2 cloves (laung / lavang) 3 cardamoms 1/2 cup finely chopped onions 1/2 tsp ginger (adrak) 1 tsp chilli powder 1/4 tsp turmeric powder (haldi) 1 1/2 cups fresh tomato puree 1/2 cup cream 2 tbsp chopped coriander (dhania) and 1 tbsp fresh cream for the garnish Method Clean, wash and soak the whole urad and rajma overnight. Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked. Allow the steam to escape before opening the lid. Whisk till the dal is almost mashed. Keep aside. For the tempering, heat the butter in a deep pan and add the cumin seeds. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour. Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil. Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes. Add the cream and mix well. Simmer for 2 to 3 more minutes. Serve hot garnished with coriander and fresh cream Dal Makhni
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« on: September 09, 2012, 03:47:26 PM »
 Total Time: 1hr Prep Time: 15mins Cook Time:45mins Ingredients: 2 (5 ounce) bags baby spinach 1 large onion 1/4 teaspoon cinnamon 1/4 teaspoon ground cardamom 1 teaspoon ground ginger 1/2 teaspoon chopped garlic 1/2 cup chopped tomato 3 tablespoons plain yogurt 1 tablespoon coriander powder 1/2 teaspoon garam masala 1/2 teaspoon paprika 1/2 teaspoon salt 8 ounces paneer cheese, cut into cubes 1/4 cup heavy cream Directions: 1 Cut spinach into shreds and cook in 3 tablespoons water until tender; remove from heat. 2 Saute onion, cinnamon, cardamom, and ginger in 1-2 tablespoons ghee or oil until onion is translucent. 3 Then add garlic and chopped tomatoes, and reduce heat. 4 Cook this briefly and slowly blend in yogurt a little at a time to prevent curdling. 5 Add coriander, garam masala, paprika, and salt, mixing well. 6 Add cooked spinach with liquid, cover and simmer on low heat for approximately 20-30 minutes. 7 Remove from heat. 8 Take half of spinach mixture and puree in food processor or blender, and return to mixture and stir. 9 Slowly stir in heavy cream, and heat through on low heat. 10 Add paneer cubes. 11 Serve. Serving Size: 1 (108 g) Servings Per Recipe: 6 Amount Per Serving % Daily Value Calories 65.7 Calories from Fat 37 57% Total Fat 4.2 g 6% Saturated Fat 2.5 g 12% Cholesterol 14.5 mg 4% Sodium 241.1 mg 10% Total Carbohydrate 5.9 g 1% Dietary Fiber 1.8 g 7% Sugars 2.0 g 8% Protein 2.3 g 4% Palak Paneer
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« on: September 04, 2012, 03:23:53 PM »
mainu aa light green colour sub admins da sohna nhi lagda so plz isnu change kardo koi vadiya jeha colour rakho....
plz sare apni apni suggestion daso
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« on: August 27, 2012, 04:30:14 PM »
By Karamjit Singh Aujla.
Translated by Gurjant Singh.
Originally Published in Punjabi Tribune 24th Sept 2005.
The popularity of Jugni has always touched the hearts of Panjabi mentality. She became a permanent part in the Panjabi folklore right since the ancient times. But who is Jugni? Nobody ever tried to find the veracity and because of it's simple Jugni-stanzas and simple versification, academic scholars never cared.
Jugni-poetry and Jugni-music took birth a century ago in 1906. Before that time, nowhere do we find any mention of her in history or the folk memory.
Jugni-poetry and Jugni-music was created by two folk singers and most probably its creation was accidental. These folk singers were Bishna and Manda. They were from Majha area and whatever I heard about them is as written below.
According to the late Pandit Diwan Singh, a resident of Khadur Sahib, Manda was a Muslim Mirasi. His village was Hasanpur, Thana Vairowal in Amritsar District. His real name was Mohammad but he was popular with his name Manda. Nobody knows anything about his family.
Bishna was also from Majha and was from a Jatt family. Nobody knew about his background untill 1969 when was asked from a freedom fighter Baba Makhan Singh of village Dhathi Jaimal Singh, he told that their stages were seen a couple of times in Patti and Kasur. Their favourite topics were Mirza and Tappe but they invented Jugni in 1906.
Baba Makhan Singh told that in 1906 when both of them were youths, the Brtish brought Jugni to India. When I asked that how British brought Jugni and what was Jugni, Baba Ji's answer was that English Queen's rule was over 50 years at that time. British ruled several parts of the Planet Earth and they thought that they should take a Torche to whole of their Empire. That flame of the Torche was itself Jugni which was taken from city to city in every country under British rule.
Baba Makhan Singh told that that flame was put in a big gold utensil and was taken to the every headquater of the districts. Wherever Jugni was taken big celebration were observed by the Govt. In all those shows Bands, Police department, army, Zaildars,high officials and high society people visited. In these shows Manda and Bishna also held their stage.
When Baba Makhan Singh was all explaining this, then a nearby person who looked a bit more educated, interupped that English didn't bring Jugni-flame. In fact it was Jubilee which illiterate Bishna and Manda pronounced as 'Jugni'.
From that gentleman's interruption suddenly the mystery of the word 'Jugni' was found that the word 'Jugni' took birth from the english word Jubilee. It is clear that in 1906 the Jubilee flame was taken everywhere under the rule of Queen Victoria at her 50th anniversary on the throne.
This Jubilee flame was taken to every main city and at the district headquaters celebrations and festivities took place under the charges of DC. On these festivals, Bishna Jatt and Manda Mirasi held their stage where they sang their own composed stanzas of Jugni with the instuments of Dhad and King. Because of the simplicity and easy versification, these verses of Jugni became so popular very soon that many other people started versification of Jugni Verses.
Wherever we find a 'Jugni-Verse' there we must find some city's, village's, and palce's name. Wherever Jubilee-flame of the English rulers went Bishna and Manda also went to those places and put their small stage somewhere near the big festivals to perform. Their one original 'Jugni-verse' is like this:
Jugni jaa varhi Majithe
koi Rann na Chakki peethe
Putt Gabhru mulak vich maare
rovan Akhiyan par Bulh si seete
Piir mereya oye Jugni ayi aa
ehnan kehrhi jot jagaee aa
This 'Jugni's poetic style and versification later became a traditional method and started taking much more in it's clasp but the beginning of 'Jugni' always remained in some city or place:
Jugni jaa varhi Ludhiane
Uhnun pai ge Anne Kaane
Maarn mukkian mangan Daane
Piir Mereya Oye! Jugni kehndi aa
Jehrhi naam Ali da laindi aa
Manda and Bishna were already used to take part in fesivals of Patti, Kasur, Ajnala and other towns of Majha region. Their Akhara or stage performance was famous. Manda used to play the instrument of Dhad and Bishna played the King. Singing performance was always together. They sometimes had composed stanzas at right while performing. If someone gave them a Rupee, they had composed a stanza linking the donor and his village's name.
'Jugni' Jubilee flame went from city to city and Bishna and Manda followed. Their popularity also rose to the great level by time. In those days while the movement for freedom didn't rose but in the mind of the masses anger was there. On many places faminines spead and droughts came. Public was illiterate and the rulers were cruel. So it was sure that the agony and sufferings the public suffered came in their stanzas.
The stanzas of English rule's criticism and their tyranny were also composed. These new stanzas became so popular in public that now the rulers could not tolerate. Government started banning Bishna and Manda's shows. Then Bishna and Manda started performing at some distance from the Jubilee fesivals but they gathered hugh crowds there too and many time police lathi-charged those gatherings. In those of their shows, people started talking frankly agaist the English rule on India and their atrocities, had been coming back while singing 'Jugni' in revolutionary manner.
Sorrowful End
From city to city 'Jugni' alais Jubilee went, Bishna and Manda followed, hugh crowed gathered. Anger against the English rule's opression rose, public got more restless. In the same manner when Jubilee functions in the city of Gujaranwala became insipid against the Bishna and Manda's stage, irritated police arrested and tortured them both to death. It is said that police buried them both in the middle of night in some unknown cemetry.
Canes of police had make them mum but their 'Jugni' is still there in every city and will remain in the hearts of the people of this sub-continent forever. It comes in mind that something should be done in the memory of these two ignored and forgotten martyrs, some monument should be made.'Jugni' itself is a great memorial of these two worthy artists in the hearts of million but the monuments in the honour of Victorian jubilee are there in V.J. Hospital ( Victoria Jubilee ) in Amritsar and Victoria Terminal in Bombay which remind us the cruelity which faced generations and wiped the creaters of Jugni.
We don't find any information about the family or siblings of this pair of singers. Neither of them got married in their life time. In 1906 both of them were around the age of 50. Punjab and Punjabis have yet to thank these two greats, next year at the time of century we have a chance to do something important in their memory.
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