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Sri Banke Bihari ke sawaiya, 5 of 144

 

५.
जय मंजुल कुन्ज निकुन्जन की, रस पुन्ज विचित्र समाज की जै जै ।
यमुनातट की मुरलीवट की, गिरिजेश्वर की गिरिराज की जै जै ॥
ब्रज गोपिन गोपकुमारन की, विपिनेश्वर के सुख साज की जै जै ।
ब्रज के सब संतन भक्तन की, ब्रजमण्डल की ब्रजराज की जै जै ॥

More Sawaiya verses More...

Sri Banke Bihari ji ke sawaiya, 3 of 144

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३.
जै जै मचों ब्रज में चहूँ ओर, ते बोल रहे नर नारी जौ जै जै ।
जै जै कहें सब देब विमानन, ब्रह्मा त्रिलोचन बोलत जै जै ॥
जै जै कहें भृगु व्यास परासर, बोल रहे सनकादिक जै जै ।
जै जै ‘छबीले’ रँगीले रसीले की, बोलो श्रीबाँकेबिहारी की जै जै ॥

Verses for Sri Banke Bihari of Vrindavan written by by Bhakti era poet Chabeele.

Sri Banke Bihari ji ke sawaiya, 2 of 144

Banke Bihari Temple (Vrindavan, India)

२.
अंग ही अंग जड़ाऊ जड़े, अरु सीस बनी पगिया जरतारी ।
मोतिन माल हिये लटकै, लटुबा लटकै लट घूँघर वारी ॥
पूरब पुन्य तें ‘रसखानि’ ये मा���ुरी मूरति आय निहारी ।
चारो दिशा की महा अघनाशक, झाँकी झरोखन बाँके बिहारी ॥

Meaning of this sawaiya by Bhakti poet Raskhan:

Sri Banke Bihari is bejewelled with gemstone ornaments and he is wearing an elaborate head-dress a pagari embellished in zari-zardozi metallic threads. A pearl necklace around his neck is touching his heart, and his curly hair frames the face. Raskhan says that it is my love for Bihari ji from an earlier lifetime that brings me here to Vrindavan, where I come to admire my beloved Sri Banke Bihari ji through the framed doorway to his room :-)

Panchratna Ri Dal recipe from Maharana Arvind Singh Mewar

Maharana Arvind Singh Mewar’s ‘Five lentils’ recipe, takes me back to the days spent in Jodhpur and Jaipur as a house guest. That’s how I got to sample a lot of the Rajasthani fare, which I can roughly put down to oil, chilly and besan (gramflour). It was amazing to find these ingredients in so many of the delicious meals that were served piping hot.

The Panchratna daal here reminds me of the bajra khichri eaten for breakfast in Jodhpur. Bajra and moth daal simmered in milk over a wood fire all night and served with dollops of white butter for breakfast, with nothing more than salt for a flavouring! It melted in the mouth…

Now for the dal recipe shared by Maharana in The Times of India:

Panchratna ri daal, Five Lentils (Serves 4 )

30g Urad dal
30g Tur dal
30g Chana dal
30g Moong dal
30g Moath dal
2 Green chillies
2 Whole red chillies, broken into pieces
½ tsp Cumin
½ tsp Turmeric
½ tsp Garam masala
6 cloves
6-7 small Cardamoms
½ tsp Heeng (Asafoetida)
50g Ghee (clarified butter)
Salt to taste

Soak all the five lentils in water for four hours. Cook all the dals in an open vessel or a degchi. The dals acquire a special flavour when cooked in a degchi, quite different from when they are pressure cooked. This needs to be simmered for a long time. When the lentils are cooked, heat ¼ cup clarified butter in another degchi-vessel. Add cumin, asafoetida, cloves and cardamoms. When the cumin crackles, add a little water and red chilli. Now add the lentil mix and stir for two minutes. Let the lentils cook for another 10 minutes. Add garam masala, check the seasoning and serve hot with fresh coriander leaves and slit green chillies as garnish.

Goodnight song Banke Bihari, Vrindavan

This song is sung by devotees for Bihariji to say goodnight after shayan arti at Sri Banke Bihari temple, Vrindavan. It is in Brajbhasha, a local dialect of Hindi.

laagi rat raadhaa, shri raadhaa, shri raadhaa naam |

dhany dhany paanv chalat vrundaavan, dhany barasaano gaanv,
laagi rat raadhaa, shri raadhaa, shri raadhaa naam |

dhoondh phiri sagaro vrundaavan, kitahu na paayo shyaam,
laagi rat raadhaa, shri raadhaa, shri raadhaa naam |

shri haridaas ko jivan raadhe, jahaa raadhe tahaan shyaam,
laagi rat raadhaa, shri raadhaa, shri raadhaa naam |

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