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Krishna bhajan, padharo Radha sang sarkar

Bhajan from Vrindavan, inviting Sri Radha Krishna into my heart...

Sung by Anisha sharma to celebrate raag seva in Braj culture.

Krishna bhajan lyrics: Padharo Radha sang sarkar…

padhaaro radha sang sarkar

khule hai man mandir ke dwaar, padharo radha sang sarkar

punya smritiyaa juta juta kar, inko khoob sajaaya

sundar sapano me bhi tera ik sandesh na aaya

man ki vyathaa akhiyan me aayi

ban ke jamuna dhaar

padhaaro radha sang sarkar

mor mukut atkan latkan ki, adhar dhare baansuriya

peetambar ke phaharan anupam, banki tirchhi najariya

hey hari praan karu nyochhavar aaj mohaniyaa daar

padhaaro radha sang sarkar

khule hai man mandir ke dwaar, padharo radha sang sarkar

Meaning of bhajan: Padharo radha sang sarkar

The door to the temple of my heart and mind is open for you, please come into my heart, Sri Radha and Krishna.

I reminisce about the best of my memories, and line them to check if there is a message from you in there. And I sadly find that there is no message from you even in my dreams, and I cry in longing for you. My tears flow like the current of River Yamuna.

Please some into my heart, dear God.

Krishna you look lovely with your crown and atkan decoration, the flute at your lips, your yellow silk clothes wave in the breeze and you give me a sidelong glance. Dear Krishna, i offer my life to you to attract you into my heart. Please do come and stay in my heart along with Sri Radhika.

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 माधुरी 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.

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