Archive for 2007

Shambu Natanam

   

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Shambhu Natanam:

 

There is a very interesting story told by Sri Mahaperiyaval, His Holiness Sri Chandrasekharendra Saraswathi Swamigal of Sri Kanchi Kamakoti Peetam about this slokam which is briefly given here:

At Sandhya kalam (Pradosha kalam) Shiva dances at all places not only at Chidambaram. Wherever he dances, Pathanjali muni, Vyagrapada muni, Nandhi and Bhringi will be with him. While Bhringi and Nandhi stay with Shiva always, Pathanjali and Vyagrapadar are there whenever and wherever he dances.

 

Pathanjali is stated to be the Avatar of Adisesha and is depicted with a human face and the body of a snake. Vyagrapadar has also a human face and his legs are like that of a tiger with long nails. Nandhi, the divine vahana has two horns (Kombu, in Tamil) and four feet (Kaal in Tamil). Bhringi has three legs. Pathanjali was teased by the other three saying that he has neither Horn (Kombu) nor Kaal (legs). Pathanjali gave a rejoinder stating that the other three have separate eyes and ears which was a disadvantage. If they concentrate on Ishwara’s dance form by seeing, they will miss the laya or thala and if they concentrate on the laya and listen, they will miss out on the visual treat. However, Pathanjali, in his serpent form, had a common organ for perceiving sound and sight (it was commonly believed that snakes make use of the same organs for hearing and seeing) and therefore could concentrate on both the form and laya simultaneously.

 

Pathanjali also stated that inspite of his not having Kombu and Kaal, he can appreciate the cosmic dance of Shiva better and will sing His praises. The trio of Nandi, Bhringi and Vyagrapadar teased Pathanjali further saying that he had no Kombu and Kaal and how will he sing Shiva’s praise without Kombu and Kaal. Pathanjali said that since he himself had no Kombu and Kaal, he will sing Shiva’s praise also with a sloka in which the letters had no Kombu or Kaal ( e E a etc.)

 

The Shambu natana sthothram has no words with Kombu or Kaal. This was sung according to the laya/ thala of Shiva’s cosmic dance.

 

॥ श्रीपतञ्जलिकृत शम्भुनटनम्॥

 

सदञ्चितं उदञ्चित निकुञ्चितपदं झलझलञ्चलित मञ्जुकटकं

पतञ्जलि दृगञ्जनं अनञ्जनं अचञ्चलपदं जनन भञ्जनकरम्।

कदम्बरुचिं अम्बरवसं परमं अम्बुद कदम्बक विडम्बक गलं

चिदम्बुदमणिं बुध हृदम्बुज रविं पर चिदम्बर नटं हृदि भज॥१॥

हरं त्रिपुर भञ्जनं अनन्त कृतकङ्कणं अखण्डदयं अन्त रहितं

विरिञ्चि सुरसम्हति पुरन्दर विचिन्तित पदं तरुण चन्द्र मकुटम्।

परं पद विखण्डित यमं भसित मण्डिततनुं मदन वञ्चन परं

चिरन्तनं अमुं प्रणत सञ्चित निधिं परचिदम्बर नटं हृदि भज॥२॥

अवन्तं अखिलं जगत् अभङ्गगुणतुङ्गं अमतं धृत विधुं सुरसरि-

त्तरङ्ग निकुरुम्ब धृति लम्पट जटं शमन डम्बर हरं भव हरम्।

शिवम् दश दिगन्तर विजृम्भित करं कर लसन् मृगशिशुं पशुपतिं

हरं शशि धनञ्जय पतङ्ग नयनं पर चिदम्बर नटं हृदि भज॥३॥

अनन्त नवरत्न विलसत्कटक किङ्किणि झलंझल झलञ्झलरवं

मुकुन्द विधि हस्तगत मद्दल लय ध्वनि धिमिद्धिमित नर्तन पदम्।

शकुन्तरथ बर्हिरथ नन्दिमुख दन्तिमुख भृङ्गि रिटि सङ्घ निकटं

सनन्द सनक प्रमुख वन्दित पदं परचिदम्बरनटं हृदि भज॥४॥

अनन्त महिमं त्रिदश वन्द्य चरणं मुनि हृदन्तर वसन्तं अमलं

कबन्ध वियदिन्द्ववनि गन्धवह वह्नि मखबन्धु रवि मञ्जु वपुषम्।

अनन्त विभवं त्रिजगदन्तरमणिं त्रिणयनं त्रिपुर खण्डन परं

सनन्द मुनि वन्दित पदं सकरुणं पर चिदम्बर नटं हृदि भज॥५॥

अचिन्त्यं अलिबृन्द रुचिबन्धुर गल स्फुरित कुन्द निकुरुम्ब धवलं

मुकुन्द सुरबृन्द बलहन्तृ कृतवन्दन लसन्तं अहिकुण्डल धरम्।

अकम्पं अनुकम्पित रतिं सुजन मङ्गल निधिं गजहरं पशुपतिं

धनञ्जय नुतं प्रणत रञ्जन परं परचिदम्बर नतं हृदि भज॥६॥

परं सुरवरं पुरहरं पशुपतिं जनित दन्तिमुख षण्मुखं अमुं

मृडं कनक पिङ्गल जटं सनक पङ्कज रविं सुमनसं हिम रुचिम्।

असङ्ग मनसं जलधि जन्म गरलं कबलयन्तं अतुलं गुणनिधिं

सनन्दवरदं शमितं इन्दुवदनं पर चिदम्बर नटं हृदि भज॥७॥

अजं क्षितिरथं भुजगपुङ्गव गुणं कनक शृङ्गि धनुषं करलसत्

कुरङ्क पृथु टङ्क परशुं रुचिर कुङ्कुम रुचिं डमरुकं च दधतम्।

मुकुन्द विशिखं नमदवन्ध्य फलदं निगम बृन्द तुरगं निरुपमं

स चण्डिकं अमुं झटिति संहृत पुरं पर चिदम्बर नटं हृदि भज॥८॥

अनङ्ग परिपन्थिनं अजं क्षिति धुरंधरं अमलं करुणयन्तं अखिलं

ज्वलन्तं अनलं दधतं अन्तकरिपुं सततं इन्द्रसुर वन्दित पदम्।

उदञ्चत् अरविन्द कुल बन्धु शतबिम्ब रुचि संहति सुगन्धि वपुषं

पतञ्जलि नुतं प्रणव पञ्जर शुकं पर चिदम्बर नटं हॄदि भज॥९॥

इति स्तवं अमुं भुजग पुङ्गव कृतं प्रतिदिनं पठति यः कृतमुखः

सदः प्रभु पदद्वितय दर्शनपदं सुललितं चरण शृङ्ग रहितम्।

स्मरः प्रभव संभव हरित्पति हरि प्रमुख दिव्य नुत शङ्करपदं

स गच्छति परं न तु जनु र्जलधिं परम दुःख जनकं दुरितदम्॥१०॥

  

Deepavali Sweets

Coconut Burfi:

Grated coconut: one cup

Sugar: 1.5 cups

Ghee: a little

Grate one coconut. Take care to shred only the white portion. Measure the grated coconut. Take sugar of 1.5 times the coconut. Dry roast the coconut in a kadai very lightly and keep separate. This is just to remove the excess moisture to reduce the cooking time. Put the sugar in a kadai and add water just enough to cover it. Heat and stir so that all the sugar dissolves. Then add a few spoons of milk. This will bring up the impurities if any. Remove that and heat till syrup of one string consistency is formed. Add the coconut and keep stirring on medium to high heat. When the mixture froths up and leaves the sides it is close to done. You can optionally add a spoon of ghee. Stir from the bottom and you should be able to see the bottom of the kadai. Remove from fire and pour into a previously greased plate. Allow to cool. When heat is reduced to bearable level, cut; but do not remove. Wait for it to cool completely and then remove pieces and store in a dry container.

Rava laddu:

Bombay Rava: one cup

Sugar: one cup

Cardamom: 10 pods

Broken cashew: 1 tbsp

Raisins: 1 tbsp

Ghee: about half a cup

Dry roast the rava in a tawa until hot. Cool and powder fine in mixer. Also powder sugar along with the cardamom pods very fine. In a little ghee, roast the broken cashew pieces and raisins. Mix all the above well in a big plate or basin. Heat the ghee. Add some of the ghee to the powder and mix well. Make into firm balls. If you cannot make balls, you may need to add some more ghee. Add ghee to the powder as and when needed. The laddus will be fragile. Store in a dry container.

Badusha:

Maida: 400 ml

Ghee: a little less than 100 ml

Baking powder: 1/4 tsp

Cooking soda: 1/2 tsp

Sugar: 250 ml

Curd: 2 teaspoons

Cooking oil: About 400 ml or less

Mix the maida, baking powder and cooking soda and sieve twice. Take this mixture in a big plate, add ghee and knead well. Add the curd and knead again. Add some water and knead the dough to a smooth consistency like for chapathi. Place the dough in a dish greased with ghee and cover with a wet cloth.

After 2 hours, make about 20 balls with the dough. Gently flatten the balls and make a depression in the centre with your thumb.

Heat the oil in a pan. When the oil is a little hot, place about 6-7 badushas in it and cook on a low flame. When one side is cooked gently turn over one by one and scratch with a knife in 2 or 3 places. Turn them over and scratch the other side also. This will allow the badushas to get cooked evenly inside and later to absorb the sugar syrup. When the badushas are golden brown, remove from pan and place in a plate. Cook the remaining badushas in the same way.

In a pan take 200 ml of water, add sugar and boil. When it boils, dirt will begin to float on top. Remove this and continue boiling the syrup until one string consistency is reached. Switch off the stove.

Place the prepared badushas in the sugar syrup in batches. Bathe the top of the badushas with sugar syrup using a spoon. Turn them over and repeat. Remove from syrup and let dry on a plate. When dry store in a dry container.

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Stuffed Okra

Ingredients:
Okra- 300 gms
Oil- 3 tbsp
Asafoetida powder- half tsp
For Stuffing:
Coconut grated- 4 tbsp
Chopped coriander leaves- 4 tbsp
Green chilli- 2
Ginger- half inch
Turmeric powder- 1 tsp
Coriander powder- 1 tsp
Cummin powder- 1 tsp
Garam masala- 1 tsp
Sesame seeds- 1 tbsp
Lemon juice- 1 tsp (optional)
Oil- 2 tbsp
Sugar- 2 tsp
Salt to taste

Method:
Pound the green chilli and ginger root together to make a coarse paste. Mix all the ingredients for the stuffing.
Wash and dry the okra. Remove heads and ends. Cut into 5 cm pieces and slit them lengthwise taking care not to fully slice the okra. Fill the slit okra pieces with the filling mixture. In a kadai, heat the oil, and add the asafoetida powder. Add the stuffed okra pieces, cover and cook on low heat till done. Check and stir occasionally. Serve with Rotis or steamed rice.

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Rajasthani Khadi (with dumplings)

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Dumplings:
Ingredients:
180 ml Bengal gram flour
1 tbsp curd
2 tbsp oil
1 tsp chilli powder
1 tsp saunf seeds
¼ tsp ajwain seeds
Salt to taste

Method:
Mix all the ingredients and knead into a firm dough using very little water. Divide the mixture into 6 equal portions and roll with hand into a long cylindrical roll. Boil these rolls in plenty of boiling water for about 10 minutes. Drain and cool. Cut each of the roll into 8 pieces such that each small piece is the size of a big marble. Keep aside.

Khadi:
Ingredients:

500 ml Beaten curd
1 tbsp Bengal gram flour
10 curry leaves
½ cup of water
Combine all the above and mix so that no lumps remain.

a. 1 tsp jeera
b. ½ tsp mustard seeds
c. ½ tsp saunf seeds
d. ¼ tsp asafoetida powder
e. 1 each of bay leaf, clove, cardamom and cinnamon stick
f. ¼ tsp turmeric powder
g. 2 tsp chilli powder
h. 2 tsp coriander powder
i. 2 tbsp oil
Salt to taste
2 tbsp chopped coriander leaves

Heat the oil in a pan and add the ingredients from a to e. After the seeds crackle, add ingredients from f to h and sauté for a few seconds. Add the curd mixture, a cup of water and salt and bring to boil. Take care to stir continuously so that the curd does not split. Add the dumplings and bring to boil. Garnish with chopped coriander.

Works with Rice, Parathas, or Adai

Carrot Halwa

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Ingredients:
Delhi Carrot: 800 gms
Milk: 500 ml
Sugar: 200 gms (approximate- adjust sweetness to taste.)
Ghee: 2 tbsp
Cashews, almonds, raisins- 10 each
Cardamom powder- ½ tsp.

Method:
Grate Carrots. Boil milk in a thick pan- preferably pressure pan. Add grated carrot and continue to boil until all liquid evaporates. Add sugar and continue to cook on reduced heat until all the sugar is dissolved and the mixture starts drying up. Add the ghee and continue to cook until a near dry texture is obtained. Garnish with chopped, roasted nuts, raisins and cardamom. Serve hot or cold as per taste.