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Messages - Sardar_Ji

Pages: 1 2 3 4 5 [6] 7 8 9 10 11 ... 249
101
PJ Games / Re: "How will u react if d person abv says.."I hate u"
« on: January 21, 2015, 12:16:07 AM »
i will say i love u  :D:

102
Fun Time / Re: Gapp maro :D:
« on: January 21, 2015, 12:15:32 AM »
aah thale wali kuri meri gf aa aa  :D:

103
PJ Games / Re: Je tusi peg laya hoye ta.....
« on: January 21, 2015, 12:14:51 AM »
pher puthae panga kara gae hor ki

104
Gup Shup / Re: Radio
« on: January 19, 2015, 05:03:04 PM »
bhai jiwa tera chita karda :hehe:

105
Fun Time / Re: 3 words Panjabis say
« on: December 19, 2014, 05:18:56 AM »
rehn de tu  :D:

106
ajj dubara read kar k changa lagga

107
Religion, Faith, Spirituality / Re: Bhai Sati Das Ji
« on: December 15, 2014, 03:48:32 AM »
read it again today!

108
Religion, Faith, Spirituality / Re: Dhammpada
« on: December 15, 2014, 03:44:03 AM »
u r very opposite to ur post  :happy:


but thnx

109
PJ Da Dhaba / Re: Apna Punjab's kitchen :P ( recipe and fun)
« on: December 11, 2014, 11:19:50 PM »
Onthego lifestyle requires a quick simple make to munch on the run, try this out

Mexi Pasta
Ingredients :
 seashell pasta (much as you like)
 2 tablespoons olive oil
 2 onions, chopped
 1 green bell pepper, chopped
 1/2 cup sweet corn kernels
 1 can black beans, drained
 1 can peeled and diced tomatoes or 1 cup freshly cut tomato
 1/4 cup salsa
 1/4 cup sliced black olives
 1 1/2 tablespoons taco seasoning mix
 salt and pepper to taste
All you need to do is
~Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
~While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.
Toss sauce with cooked pasta and serve.

 :ok:


photo sohni aa .. try kara ga jadon sara samaan hoya :hehe:

110
Shayari / Re: Intezar
« on: December 11, 2014, 10:09:01 PM »
challa bai zinda baad  :D:

111
Religous Videos / Re: Awaj Bhai Gurbaksh singh ji di .
« on: December 11, 2014, 10:07:00 PM »
hun ta 25 din ho mere khyaal na .. and kise na kush ni kita sukh naal 12 treek nu shyad bai gurbaksh ji hona na othae wada smagam karya loka nu te pj walya nu apeal k hum hama k ponchayn  :hugg:  .. ess da naal ayi jodhpur vich wada hadsa ho gya kise akal takht da jathdar na koi step ni laya ohnu singha na khariya khariya suna ti aya k .. par ohdae sir ta ni juu sarkani aa  :he:

112
gujar da show bahut wadiya hunda.  :excited:

113
Fun Time / Re: tusi bohut _______ ho ??
« on: December 11, 2014, 10:03:10 PM »
noty.

114
PJ Da Dhaba / Re: Apna Punjab\'s kitchen :P ( recipe and fun)
« on: December 11, 2014, 10:01:10 PM »
Lao g aj di dish hai dhokla.. eh gujraati dishh hai.. its a gud breakfast

INGREDIENTS:
1.Gram flour (besan) 2 cups
2.Yogurt whisked1 cup
3.Salt to taste
4.Green chillies 2-3
5.Ginger 1 1/2 inch piece
6.Turmeric powder 1/2 teaspoon
7.Oil 2 tablespoons
8.Soda bicarbonate 1 teaspoon
9.Lemon juice 1 tablespoon
10.Mustard seeds 1 teaspoon
11.Fresh coriander leaves chopped2 tablespoons
12.Coconut scraped1/4 cup

METHOD:

STEP-1:
Take gram flour in a bowl. Add yogurt and warm water and whisk well so that there are no lumps. The mixture should be of a slightly thick consistency. Add salt and leave it covered to ferment for three to four hours. Grind green chillies and ginger into a paste. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste.

STEP-2:
Adjust seasoning and mix well. Heat the steamer. Grease a dhokla mould or shallow cake tin or a thali. In a small bowl take soda bicarbonate, one teaspoon oil and lemon juice. Mix and add to the gram flour mixture and whisk briskly. Pour batter into the greased thali and place it in the steamer. Cover with the lid and steam for ten to twelve minutes.

STEP - 3:
When a little cool, cut into squares and keep in a serving bowl/plate. Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas. Serve, garnished with coriander leaves and coconut.






too many ingredients ... ma anae samaan khareed k jae banaya ta murr k  banaya na pher :he:

...
Lasagna recipe i love eating lasagna lolzz

1 pound lean ground beef
 1 (32 ounce) jar spaghetti sauce
 32 ounces cottage cheese
 3 cups shredded mozzarella cheese
 2 eggs
 1/2 cup grated Parmesan cheese
 2 teaspoons dried parsley
 salt to taste
 ground black pepper to taste
 9 lasagna noodles
 1/2 cup water


very nice .. socha ga ! :he:

115
Fun Time / Re: Winner of pj best mutiyar 2014
« on: December 11, 2014, 09:59:51 PM »
aah competition kado ho gya  :smh:  vaisa mubarka kamli bahut sariyan

116
Introductions / New Friends / Re: Sat Shri Akal Sareya nu
« on: December 10, 2014, 04:45:04 PM »
welcome

117
Birthdays / Re: happy birthday Gurpinder Mand
« on: October 30, 2014, 07:23:14 PM »
sarya janaya da thank you jina gabru tae mutiyara na manu wish kita mae thoada aah pyar kade ni bhull sakda mae ess pyar nu daba vich paa k laa chala apana e naal thnx...  :happy:

118
Birthdays / Re: HaPPy Birthday KaMaL GiLL.. (Taur Kaur)
« on: July 17, 2014, 05:04:16 PM »
happy birthday g

119
aah bahut changa kita tusi ahna nu mod bana ta. asi ayaas karde k mani kaur ji music section vich jabardast kam kar k pj dae members and staff nu kush karan gae tae pj vich hor trakia karan gae. thodayi zindgae dae ess khusia di ghari vich asi thodae naal haan.  sanu v fakar hunda jado sade yaar/mitar tarakia diyan bulandiyan nu shoondae nae.  pher toa thanu lakh lakh mubarka!

120
Religion, Faith, Spirituality / 52 court poets of Guru Gobind Singh
« on: July 07, 2014, 01:51:33 AM »
Bavanja Kavi, means fifty two poets in Punjabi. It is how the galaxy of poets and scholars who attended on Guru Gobind Singh is popularly designated.
Guru Gobind Singh, prophet and soldier, was an accomplished poet and also a great patron of letters.
According to Sarup Das Bhalla, Mahima Prakash, he sent out Sikhs to different parts of the country to invite and bring to him scholars of repute. His instruction was: "Let them bring with them works pertaining to the fields they specialize in." When they came, "the True Guru bestowed great respect and honour upon them and provided for them without disscrimination."
Although traditionally mentioned to be 52, the number of scholars who came and stayed with the Guru at one time or the other was even larger. Bhai Santokh Singh, Sri Gur Pratap Suraj Granth, mentions 52 poets and Bhai Sukha Singh, Gurbilas, 36 lekhaks (writers or scribes). Besides, there were Bhatts who often recited their own poetical compositions.
Several poets like Pandit Sukhdev, Brind, Alim, Kunvaresh, Kanshi Ram and Bhai Nand Lal Goya, who had earlier been at the Mughal court, came to spend the rest of their lives at the feet of the Guru. These men were assigned by Guru Gobind Singh to the task of rendering of Hindi, Sanskrit and Persian classics into Bhakha written in Gurmukhi script. The work appears to have been taken in hand quite early in his career, probably in 1678 and spread over the next two decades and more, including four very productive years at Paonta Sahib (from 1685 till 1688), until the Guru, foreseeing the impending conflicts that were to engulf Anandpur, relieved the poets, scholars and scribes.
Classics such as Chanakya Niti, Ranch Tantra, Hitopadesa, Upanishads and parts of Mahabharata were translated into Braj and Punjabi and works and manuals on martial arts such as rearing, training and employment of hawks, horses, elephants, camels and dogs were prepared. A few Hindi classics were transliterated into Gurmukhi.
According to Bhai Santokh Singh, author Sri Gur Pratap Suraj Granth, the entire work was collected into a single anthology called Vidya Sar or Vidya Sagar, meaning ocean of knowledge. The poet even mentions the weight of the whole mass of manuscripts nine maunds or approximately 350 kilograms. Whatever the quantity of the material, the entire treasure was lost consequent upon the evacuation of Anandpur in December 1705, most of it in the flooded Sirsa stream. Only small fragments and copies of some of the manuscripts already prepared and carried out of Anandpur by the authors themselves or by others survived.
Name of the poets

The names of poets and scholars which have come down to us through these fragments or through other works such as
Sau Sakhi, Mahima Prakash, Gurbilas Dasvin Patshahi, Sri Gur Pratap Suraj Granth, Gurpad Prem Prakash and Twarikh Guru Khalsa are listed below:

Mahan Kosh
The list is from Mahan Kosh by Bhai Kahan Singh Nabha under the phrase 'Bavanja Kavi' (Fifty two poets.)1. Uday Rai 2. Ani Rai 3. Amrit Rai 4. Allu 5. Asa Singh 6. Alim 7. Ishavar Dass, 8. Sukh Dev, 9. Sukha Singh, 1 0. Sukhia, 11. Sudama, 12. Sainapat, 13. Shyam 14. Heer, 15. Hussain Ali, 16. Hans Ram, 17. Kallu, 18. Kuveresh, 19. Khan Chand, 20. Gunia, 21. Gurdas, 22. Gopal, 23. Chandan, 24. Chanda, 25. Jamaal, 26. Tehkin, 27. Dharam Singh, 28. Dhanna Singh, 29. Dhayan Singh, 30. Nannoo, 31. Nishchal Dass, 32. Nihal Chand, 33. Nand Singh, 34. Nand Lal, 35. Pindi Dass, 36. Ballabh, 37. Balloo, 38. Bidhi Chand, 39. Bulland, 40. Brikh, 41. Brij Lal, 42. Mathura, 43. Madan Singh, 44. Madan Giri, 45. Malloo, 46. Maan Dass, 47. Mala Singh, 48. Mangal, 49. Ram, 50. Rawal, 51. Roshan Singh, 52. Lakha.


sorce: 1 http://www.sikhiwiki.org/index.php/52_court_poets_of_Guru_Gobind_Singh

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