1469

I don't really know, but i do 1 astpaathi everyday. I was talking to a friend at work a year ago and i said i would like to do Sukhmani Sahib but its hard to sit for that long and concentrate, she told me to do 1 astpaathi everyday to break it down and make it easier....so that's what i've been doing ever since.

Ive done Sukhmani Sahib paath all the way through in one sitting on 2 occasions only, it was hard to do.

Waheguru ji ka Khalsa, Waheguru ji ki Fateh

Waheguru ji ka khalsa Waheguru ji ki fateh...

thank u very much for ur help.yes i feel concentration is a big obstacle for me aswel....but ok then based on what uv told me its seems ok..thats a pressure of my miind aswel bcs even my massi ji was saying that i can do half half...but i wasnt sure...thanks again.

Just a quick question..

When we recite the Sukhmani Sahib path does it have to be done all in one go or in one day..like if we do half today and half tommrow is that allowed?

Oh and another question...if we do Jap Ji Sahib in the day...after amrit vela...e.g in the evening/night......how many hours prior to reciting do we not eat food?

sorry i dont know much.

Thank you to all replys.

awesome! i love reading these inspiring posts.

Waheguru!

Mehtab Singh thanks for sharing..was beautiful to read....thanks newsingh2009 I will bare your advice in mind.

good thoughts!..thanks for sharing!

thankss TejiKaur sounds like wonderful advice..i feel much better with evryones lovely words of advice i feel that when i am swayed awy by other thoughts i can try a variety of things..and i tried what Kaljug Singh suggested that did really did workk..so im glad i finally have a solution not just one but manyyy yahhy!

ah thanks KEERPA..i really like the idea of watching some inspiring videos before i do paath i think that would really helpppp.thanksss.

the gutka that i use one line of the pat is in punjabi and underneath it is in english.opposite there are translations.so most times i do know the lines without looking at that page (without boasting or anything) and instead i say it outloud while reading the translations.i feel that does help me bcs if i dont know what im saying then i feel i would find it pointless of me reading so when i do this it makes me concentrate better.but yeah its a very good point that u made so i think i will do that alll the time insted of most times and i will defo take the time to contemplate more bcs yeh there are prob a few times where i dont think abt what im reading.thank you for ur advice.

thanks ever1 for the advice i will bare it in mind and act upon it.

wow..wonderful story it does truly make you see if from his eyes

keep posting bcs ur posts are lovely reads.

When doing prayers at times I find myself thinking about something else,from the inside I dont want to feel this at all and each time before I begin I think im not going to think of anything,also I try to have shabads very lowly in the background to help.I do Ardaas every day that I can concentrate 100%.But im just reaching a point where im becoming fed up with myself.

Thanks to al replys

truly beautiful

has any one been to Gurudwara Pathar Sahib in Ladakh,(Jammu Kashmir)?

what was the weather like in June?

:D

lovely post...made my eyes teary

:WW:

:vaheguru:

that was a nice post may i say.

i think that if the person is religious and truly believes in the Guru Ji's belief they shouldnt really.However we are all human and made of one light and religions just divide us but all religions lead to God.Personally,I wouldnt because I feel it is wrong.But if your not too religious then no one can really stop them because in the end they will do what they want.However as a parent I think you should sit her/he down and make her be aware of future issues and also of how you may feel about this.

ok thanks guys :lol:

does anyone know of any good sites where I can get translations of gurbani in english i use sikhitothemax but its not finding the translations of the shabads im looking for.

Many thanks :vaheguru:

dear 1469 ,yeah thru Guru Maharaj kirpa i am a chef as i run a restaurant in the southwest UK .

actually im hoping to move to southhall sometime soon and try run an amritdhari,maybe bibeki restaurant there .

as to your question about raisins -a)you wont taste them as such bcos they get mashed up in the paste in the blender ,and b)you can omit them if you want .

star anise in punjabi /hindi=chakri phool

you said about not tasting the almonds/cashews when in india .thats because it grounds into a fine paste and becomes a part of the sauce .also in restaurants they are stingy and add only a little or economise and use just almond essence drops hahaaa .

to the question by paneer monster ,well ,if your mom doesnt panic but gets all the ingredients and does a little prayer b4 cooking and cooks confidently and conscientiously sticking to the recipe without letting anything stick and burn at the bottom ,and gets the sauce to have a nice creamy consistency wiv little oil bubbles bubbling out ,you will find its better tasting than what you get in shops bcos i develop mi recipes through lots research and trials to make the taste absolutely pukka .

plese try the following recipe for this real tasty cranberry chutney

in a kwok pour some blended mustard oil(saroh da tel).bring it to smoking point then reduce fire and wen its not so hot add into it -1 tablespoon of onion seeds(kalonji),a teaspoon of fenugreek seeds(methi seeds),a teaspoon of jeera seeds ,a teaspoon of black mustard seeds .fry for 1-2 minutes till aroma is smelt .

next to that you add a pack of fresh or frozen cranberries ,a touch salt ,a teaspoon of haldi and 2 teasoppons of cili powder ..stir over a medium fire and the cranberries will start popping and breaking up .stir and using a masher mash in the cranberries .now addd 2 tablespoons of brown sugar or shakar nd reduce fire to minimum .let it cook slowly boiling very gently .as it thickens remove from fire .and bottle it .taste to make sure there is a fine balance between sweetness ,saltiness and sourness so its a nice chutney .you can add more sugar ,salt or squeeze in a little lemon juice if need be to balance the flavours .

this can be eaten with any meal .

always good to have a little stack of alu gobi parathas /muli parathas in yur freezer too so wen u are hungry u can wrap 1 in some kitchen towel and microwave for 30 secs as a ready snack in this cold british winter hahaa .even betta if you can have a little tub of ''penjiri '' to munch next to your computer hahaaaaaaa .

ahhh i seee thank youu soo much ill get my massi to make thatt when she comes overr bcs she is more experimential than my mum..many thank againn keep cooking Gob bless

woowww i thought u wouldnt know how to make it loll ..u should b a cheff u sound very enthusisatic...i normally buy paneer well my mum we used to make it with some cloth and i dnoo but my mum does lol...yeah this recipe do we have to put sultanas cos i really do dislike them...and im quite shockedd that theres cashews and almonds in the paste generally cos when i do have it mostly in india i caan never taste this ingredient...another questionn what iss

star anise is ther a punjabi word for this which i can tell my mumm

thank you so much for the recipeee coss shaee paneer is one of my favouritess and the only time i get to havee it is in resturants and i hardly go to them...thank you much appreciated againn hmm im acutally thinkingg noww is there any other thing iv alwys wanted to know how too cook lol cant thing of anything else..thanks agen

:vaheguru:

you asked 4 shahi paneer recipe .its a very rich tasting ,light coloured ,creamy ,delicate almond cashew flavoured sauce with paneer and is considered a mughlai dish . here it is .

you need paneer(ask me if u dont know how to make paneer or where to buy it ready cooked ,ask me)some kala(shahi jeera),cashews,almonds and raisins ,milk and double cream .other ingredients i am going mention you should have them at home .

1)chop the paneer up and lightly fry it for a cple minutes on medium fire and keep aside .

next in a blender blend together about 1 small cup or almonds ,and half cup of cashew nuts and 2 tablespoons of raisins ,some water and blend it together till a paste .keep aside

2)in the karai/cooking pot/kwok add some oil/ghee or olive oil . ,then as it warms up add 5 cardamons ,5 cloves ,3-5 dried red cilies ,3 star anise ,a tablespoon of kala jeera ,1 cinnamon stick.fry for 30 secs

3)now add in chopped or ground white onions ,a tablespooon of garlic puree and a teaspoon of ginger powder or some fresh ginger .fry under medium fire for 2 minutes .now add in 2 teaspoons of white pepper powder and a tablespoon of coriander powder .fry for 2 minutes on gentle fire .this fried mixture should not be dark but very very very slightly golden brown colour

4)now to the fried mixture ,add the almond cahew paste ,half a cup of water ,and stir for about 10 minutes continously . if it gets too thick add some more water .dont let it burn at the bottom .you will see a light creamy sauce developing as u stir .now to that add half a cup of double cream .add salt and 3/4 or 1 tablespoon of sugar .stir gently and taste .

5)finally add in the paneer ,some chopped coriander leaves,stir through .

6) once you take it out to a serving dish ,you can decorate that with some finely chopped coriander leaves and green chilies and even sprinkle on it a few salted cashews and almonds(optional).

this dish goes well with rice and nan.

anymore?hahaaaaa

just wanted to say i think this is a reallly good question asked...personally i dont know much and i ask the same questions to myself too..but i think that repleys that others have given are really enlightening and wonderful i love the story that Barfi n Mithai have given thats a story i will deifnatly rember when i think why did i not get the exam results i wanted

:vaheguru:

personally, i dont even think that the meaty flavoured crisps and other things even tase like the real thing. so as long as

the meat flavour is artificial, i think you can eat them.

just lyk to say, i know a singh who has done alot of research and its a fact that the meat flavours in pot noodles are

completely artificial. i love the stuff!!!!!!!

I was brought up a veggie but because of other influences in my family i started eating meat from a young age. now i have

taken amrit and dont touch the stuff

which flavour are u talking abt for pot noodles is that chciekn and mushroom? cos thats got chicken peices for sure i think...it used to wun of my favourites back in the days....but it doesnt matter to mee i just wont eat any of these flavouring things..

thank you for your kind help

bhaji, i would just like to say that you are wrong there. those chicken pieces that you are talking about arnt actually chicken.

they are pieces of soya.

lol penji actually...isit??? are u suree sorryyy its cos i rember when i was little i sued to eat them and it tasted like meat...thats odd cos i never really liked soyaa...

also, although unrelated to noodles try the following

Paman Singh's Torqay Valey Beans!!

))))

Ingredients:

Beans

Haree Mirch

Loon

Mirch

Masala

Piaaj

Tumaatur

Lusun

Olive Oil

First - Get a small pan, shallow one - ideally a stir fry pan.

Layer the bottom of it slightly with olive oil (use olive as its much healthier for you!)

Dice the onions (i use approx 3/4 of an onion), then throw it in to the pan.

Grate the Lussun (around 5 or 6..."grates" should be sufficient!), add this to the pan

Put it on the cooker, and set it lowest heat setting.

Next, chop up the haree mirch finely. Add this to the mix, and stir in well

Then take 2-3 (or more if you like some bite!) tablespoons of mirch and masala powder, and add these, before adding a wee smattering of loon (not too much!)

Once you have done this, stir, and turn the heat up - by this time the piaaj should be beginning to sizzle nicely

Chop up the tumaatur and add to the now delicious mixture. Make sure that the tumaatur is added last, as it is the quickest to burn up and disappear!

Leave this for 45-60 seconds, and then add a tin of Heinz Beans, and stir.

Once this begins to bubble slightly, voila!

Torqay Valey Beans!!!!

LOLL....my mummm makes this all the timeeee i love the way u spelt tomatoe..Tumaatur mde me laugh..

there really niceeee gives it the punajbii edge to beanssss.....

thank you forr uploadinggggg thoughhh much appreciatedd

thankk you for thattt im definatley gonna try thatttt!!! an then i suppose i could make alot and then store the resttt for the week lol next timei go shopping ill get those rice based noodles u suggestedd vegetables are always aroundd..but i love my noodlesss...i love cooking too..by any chance do u no how to make shahee paneer bcs apprently theres a paste for it my mums says but i cant findd...thank you so much againnnn for the recipeee much appreciateddd!!..o anddd if i do remberrr too i will lett you no howww it goesss

:D

so i shouldnt eat these noodles?