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Langhar Recipes

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Suresh Hinduja


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Guru Nanak Jayanti and Guru Parab

For Sikhs, there is no greater occasion of joy than the full moon day around October-November when Guru Nanak was born, and Guru Parab, the birthday of Guru Gobind Singh. It is a day when they rededicate themselves to unity, brotherhood and equality among all human beings. To symbolise these principles, the festival highlights a community kitchen called the Guru ka Langhar. From this free kitchen, food is served to devotees of all castes and creeds provided they sit together and eat the same food. The meal is simple and compact. After the singing of hymns and the veneration of the Guru Granth Sahib, Karah Parshad is served.


Ingredients: 5 cups rava or coarsely ground wheat flour or mixture of both <LI>5 cups ghee <LI>5 cups sugar Method: Heat ghee and add the rava or the flour. Fry, stirring constantly, till each grain is brown. Add sugar little by little and continue cooking till ghee separates and the sugar is blended. No flavourin ust be added.Serve hot


Serves 8 Ingredients: <LI>2 cups whole black gram (urad) soaked in water for 6 hours <LI>2 tsps. Cummin seeds <LI>2 tsps. turmeric powder <LI>2 tsps. gara asala <LI>4 onions, chopped fine <LI>2 tbsps. ginger-garlic paste <LI>1 cup ghee <LI>salt to taste Method: Put all the ingredients (with 5 cups water) except ghee in a pressure cooker and cook till soft and blended. Pour hot ghee and serve with hot tandoori rotis or chapattis.


Serves 8 Ingredients: <LI>500 gms. Cauliflower, cut into large pieces <LI>6 potatoes, peeled and quartered <LI>1 tbsp. grated ginger <LI>1 tbsp. minced garlic <LI>3 onions, chopped fine <LI>3 tomatoes, chopped <LI>1 tbsp. gara asala powder <LI>1 tsp. turmeric powder ½ tsp. cummin seeds <LI>2 tbsps. Coriander leaves, chopped fine <LI>¾ cup oil <LI>Salt to taste Method: Heat oil and fry cummin seeds and onion till golden. Add ginger, garlic, tomatoes and cook till blended. Add cauliflower, peas and a little water. Add turmeric, gara asala, salt and cook covered on a slow fire till vegetables are done. Garnish wIth coriander leaves and serve.

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