PANIHATI CHIDA DAHI MAHOTSAV
(Panihati Chipped Rice festival)
last updated 4th June 2006
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Short version:
Full version from Sri Chaitanya Charitamrita:
Chipped Rice Distribution
at Panihati:
New Panihati - Atlanta and their
3 day festival each year:
A
picture of the altar at New Panihati Dham with all the chiradahi on the
altar:
History of the Panihati Festival in Atlanta
Actual Recipes in Detail - how to make
The Chida-dadhi Festival of Panihati
The
Panihati Festival at Kolkata 2003
The Chida-dadhi Mahotsav, also known as the Chipped Rice Festival of Panihati, is a yearly celebration of the pastimes of Srila Raghunatha dasa Goswami and Lord Nityananda Prabhu. This astonishing pastime took place on the banks of the Ganges at Panihati, which is just north of Calcutta. Lord Caitanya and his associates enjoyed many transcendental pastimes here. Chida-dadhi Mahotsav remembers how the Lord mercifully reciprocated with His devotees by arranging, through Nityananda Prabhu and Raghunatha dasa, to provide an ecstatic feast of yoghurt and chipped rice, along with various other nectar foodstuffs. Linked below is an excerpt from Caitanya-caritamrta, Antya lila chapter 6, which describes this wonderful pastime in detail.
The chipped rice festival took place just before the monsoons, when it is very hot (45 - 50 C) and muggy (80 - 90 % humidity), so naturally the most cooling of foodstuffs were offered. Cool yoghurt (dadhi) and chipped rice (chida) were offered with sugar, bananas, milk sweets and cakes.
Our feast menu begins with Ganges Curd Upma, a moist and delicious preparation of vegetables and grain. Before offering, a flavorful stream of yoghurt is poured around the base of the Upma, in honor of the festival goers who had to stand in the Ganges to enjoy their prasadam because there was no room left on the river banks.
A light and simple Cracked Urad Dal is offered, with a side of Banana Chapatis drenched in Orange Cardamom Butter. A sumptuously rich Cauliflower & Red Pepper Sabji is simple to make, and brings smiles to the devotees.
A dry curry of Peas and Paneer is stuffed in a hollow Lemon, which adds nice flavor to the preparation. Rava Idli is a savory cake that goes nicely with the Aloo Kerala Fry, a spicy fried patty of potato and bitter melon.
Nestled amongst the whites of rice and yoghurt is a delightful Stuffed White Baby Eggplant which is filled with spiced almond butter, then wrapped together with lemongrass and baked.
Another pungent savory is the Baigan Sarson, a treat of diced eggplant wrapped in mustard greens, then crispy fried in ghee. Roasted Okra Raita provides a smooth and mellow touch with the spicy dishes, while the Rhubard & Dried Cherry Chutney adds a tangy flavor to the Idli and savouries.
The nectar preparations from the original Chida-dadhi festival are, we hope, faithfully represented by Chida-dadhi Pots. These two wonderful sweet rices are served in traditional clay bowls. In one pot, chipped rice is prepared in sweet yoghurt with bananas, while the second pot contains rice in a sweet, thick kheer with ghee, bananas and camphor.
A milksweet cake, the Gunja-Mala Malpoori is encircled with fresh red and black berries, reminiscent of the garland Lord Caitanya Mahaprabhu gave Raghunatha das to wear around his neck.
Srila Raghunatha dasa gave up eating all foodstuffs after the departure from this world of Srila Sanatana, and from that time on Raghunatha would only take buttermilk in leaf cups. He continued in this way until the departure of Rupa Gosvami, after which Raghunatha gave up all eating and drinking. In honor of this topmost associate of the Lord, we offer Banana Leaf Cups of Buttermilk
The feast is complete with a tart Lime Cooler blending honey, ginger and anise that would surely please all those sitting in the Panihati sun, on the banks of Ganga-Ma.
Where is Panihati? Panihati is located on the banks of the Ganges 10 miles North of Calcutta (North 24-Parganas north of modern day Kolkata - Calcutta), in West Bengal India. It is the site of many wonderful spiritual pastimes of Sri Chaitanya Mahaprabhu and His close personal associates. In this region at this time of year June, pre-monsoon it is so hot, often up in the mid-to-high 40s C (45 - 50 C), and so humid. The most cooling of foods in such a temperature is yogurt, cool yogurt (dahi or dadhi or doi) This pastime of the Lord is about how the devotees pleased Lord Chaitanya and how the Lord reciprocated with the devotees in a very wonderful and pleasing festival called the Panihati Cida-dadhi mahotsav.
In the village of Panihati, Raghunatha dasa obtained an interview with Nityananda Prabhu who was accompanied by many kirtana performers, servants and others. Sitting on a rock under a tree on the bank of the Ganges, Lord Nityananda seemed as effulgent as hundreds and thousands of rising suns. Many devotees sat on the ground surrounding Him. Seeing the influence of Nityananda Prabhu, Raghunatha dasa was astonished. Raghunatha dasa offered his obeisances by falling prostrate at a distant place, and the servant of Nityananda Prabhu pointed out, "There is Raghunatha dasa, offering You obeisances."
Hearing this, Lord Nityananda Prabhu said, "You are a thief. Now you have come to see Me. Come here, come here. Today I shall punish you," the Lord called him, but Raghunatha dasa did not go near the Lord. Then the Lord forcibly caught him and placed His lotus feet upon Raghunatha dasa's head. "Make a festival and feed all My associates yogurt and chipped rice." Hearing this, Raghunatha dasa was greatly pleased.
Raghunatha dasa brought chipped rice, yogurt, milk. sweetmeats, sugar, bananas and ether eatables and placed them all around. As soon as they heard that a festival was going to be held, all kinds of brahmanas and other gentlemen began to arrive. Thus there were innumerable people. Seeing the crowd increasing, Raghunatha dasa arranged to get more eatables from other villages. He also brought two to four hundred large, round pots. He also obtained five or seven especially large earthen pots, and in these pots a brahmana began soaking chipped rice for the satisfaction of Lard Nityananda.
In one place, chipped rice was soaked in hot milk in each of the large pots. then half the rice was mixed with yogurt, sugar and bananas. The other half was mixed with condensed milk and a special type of banana known as canpa-kala. Then sugar, clarified butter and camphor were added. After Nityananda Prabhu had changed His cloth far a new one and sat on a raised platform, the brahmana brought before Him the seven huge pots.
On that platform all the most important associates of Sri Nityananda Prabhu, as well as ether important men, sat down in a circle around the Lord. Among them were Ramadasa, Sundarananda, Gadadhara dasa, Murari, Kamalakara, Sadasiva and Purandara. Dhananjaya, Jagadisa, Paramesvara dasa, Mahesa, Gauridas and Hoda Krsnadasa were also there, Similarly, Uddharana Datta Thakura and many other personal associates of the Lord sat on the raised platform with Nityananda Prabhu. No one could count them all.
Hearing about the festival, all kinds of learned scholars, brahmanas and priests went there, Lord Nityananda Prabhu honored them and made them sit on the raised platform with Him. Everyone was offered two earthen pots. In one was put chipped rice with condensed milk and in the ether chipped rice with yogurt. All the other People sat in groups around the platform. No one could count how many people there were. Each and every one of them was supplied two earthen pots, one of chipped rice soaked in yogurt and the other of chipped rice soaked in condensed milk.
Some of the brahmanas, not having gotten a place on the platform, went to the bank of the Ganges with their two earthen pots and soaked their chipped rice there. Others, who could not get a place even on the bank of the Ganges, got down into the water and began eating their two kinds of chipped rice. Thus some sat on the platform ,some at the base of the platform, and some on the bank of the Ganges, and they were all supplied two pots each by the twenty men who distributed the food.
At that time, Raghava Pandita arrived there. Seeing the situation, he began to laugh in great surprise. He brought many other kinds of food cooked in ghee and offered them to the Lord. This prasada he first placed before Lord Nityananda and then distributed among the devotees. Raghava Pandita said to Lord Nityananda, "For You, sir, I have already offered food to the Deity, but You are engaged in a festival here, and so the food is lying there untouched."
Lord Nityananda replied, "Let Me eat all this food here during the day, and I shall eat at your home at night. I belong to a community of cowherd boys, and therefore I generally have many cowherd associates with Me. I am happy when we eat together in a picnic like this by the sandy bank of the river. Lord Nityananda made Raghava Pandita sit down and had two pots delivered to him also. There were two kinds of chipped rice soaked in them.
When chipped rice had been served to everyone, Lord Nityananda Prabhu, in meditation, brought Sri Caitanya Mahaprabhu. When Sri Caitanya Mahaprabhu arrived, Lord Nityananda Prabhu stood up. They then saw how the others were enjoying the chipped rice with yogurt and condensed milk. From each and every pot, Lord Nityananda Prabhu took one morsel of chipped rice and pushed it into the mouth of Sri Caitanya Mahaprabhu as a joke. In this way Lord Nityananda was walking through all the groups of eaters, and all the Vaisnavas standing there were seeing the fun.
No one could understand what Nityananda Prabhu was doing as He walked about. Some, however, who were very fortunate, could see that Lord Sri Caitanya Mahaprabhu was also present. Then Nityananda Prabhu smiled and sat down. On His right side He kept four pots of chipped rice that had not been made from boiled paddy. Lord Nityananda offered Sri Caitanya Mahaprabhu a place and had Him sit dawn. Then together the two brothers began eating chipped rice. Seeing Cord Caitanya Mahaprabhu eating with Him, Lord Nityananda Prabhu became very happy and exhibited varieties of ecstatic love. Lord Nityananda Prabhu ordered, "All of you eat, chanting the holy name of Hari. Immediately the holy names "Hari Hari" resounded, filling the entire universe.
When all the Vaisnavas were chanting the holy names "Hari Hari" and eating, they remembered how Krsna and Balarama ate with their companions, the cowherd boys, on the bank of the Yamuna. Sri Caitanya Mahaprabhu and Lord Nityananda Prabhu are extremely merciful and liberal. It was Raghunatha dasa's good fortune that They accepted all these dealings. Who can understand the influence and mercy of Lord Nityananda Prabhu? He is so powerful that He induced Lord Sri Caitanya Mahaprabhu to come eat chipped rice on the bank of the Ganges. All the confidential devotees who were Cowherd boys, headed by Sri Ramadas, were absorbed in ecstatic love. They thought the bank of the Ganges to be the bank of the Yamuna.
When the shopkeepers of many other villages heard about the festival, they arrived there to sell chipped rice, yogurt, sweetmeats and bananas. As they came, bringing all kinds of food, Raghunatha dasa purchased it all. He gave them the price for their goods and later fed them the very same food. Anyone who came to see how these funny things were going on was also fed chipped rice, yogurt and bananas. After Lord Nityananda Prabhu finished eating, He washed His hands and mouth and gave Raghunatha dasa the food remaining in the four pots. There was food remaining in the three other big pots of Lord Nityananda, and a brahmana distributed it to all the devotees, giving a morsel to each. Then a brahmanas brought a flower garland, placed the garland on Nityananda Prabhu's neck and smeared sandalwood pulp All over His body, When a servant brought betel nuts and offered them to Lord Nityananda, the Lord smiled and chewed them. With His own hands Lord Nityananda Prabhu distributed to all the devotees whatever flower garlands, sandalwood pulp and betel nuts remained
After receiving the remnants of food left by Lord Nityananda Prabhu, Raghunatha dasa, who was greatly happy, ate some and distributed the rest among his own associates. Thus have I described the pastimes of Lord Nityananda Prabhu in relation to the celebrated festival of chipped rice and yogurt.
Sri Caitanya
Caritamrta Antya Lila Vol 2 ch 6.
The Meeting of Çré
Caitanya Mahäprabhu and Raghunätha däsa Gosvämé
A summary of this chapter is given
by Bhaktivinoda Öhäkura in his Amåta-praväha-bhäñya
as follows. When Çré Caitanya Mahäprabhu went into transcendental
fits of ecstatic love, Rämänanda Räya and Svarüpa Dämodara
Gosvämé attended to Him and satisfied Him as He desired. Raghunätha
däsa Gosvämé had been attempting to come to the lotus
feet of Çré Caitanya Mahäprabhu for a long time, and
finally he left his home and met the Lord. When Çré Caitanya
Mahäprabhu had gone to Çäntipura on His way to Våndävana,
Raghunätha däsa Gosvämé had offered to dedicate his
life at the Lord’s lotus feet. in the meantime, however, a Mohammedan official
became envious of Hiraëya däsa, Raghunätha däsa Gosvämé’s
uncle, and induced some big official court minister to have him arrested.
Thus Hiraëya däsa left his home, but by the intelligence of Raghunätha
däsa the misunderstanding was mitigated. Then Raghunätha däsa
went to Pänihäöi, and, following the order of Nityänanda
Prabhu, he observed a festival (ciòä-dadhi-mahotsava) by distributing
chipped rice mixed with yogurt. The day after the festival, Nityänanda
Prabhu gave Raghunätha däsa the blessing that he would very soon
attain the shelter of Çré Caitanya Mahäprabhu. After
this incident, Raghunätha däsa, with the help of his priest,
whose name was Yadunandana Äcärya, got out of his house by trickery
and thus ran away. Not touching the general path, Raghunätha däsa
Gosvämé secretly went to Jagannätha Puré. After
twelve days, he arrived in Jagannätha Puré at the lotus feet
of Çré Caitanya Mahäprabhu.
.
Çré Caitanya Mahäprabhu
entrusted Raghunätha däsa Gosvämé to Svarüpa
Dämodara Gosvämé. Therefore another name for Raghunätha
däsa Gosvämé is Svarüpera Raghu, or the Raghunätha
of Svarüpa Dämodara. For five days Raghunätha däsa
Gosvämé took prasäda at the temple, but later he would
stand at the Siàha-dvära gate and eat only whatever he could
gather by alms. Later he lived by taking alms from various chatras, or
food distributing centers. When Raghunätha’s father received news
of this, he sent some men and money, but Raghunätha däsa Gosvämé
refused to accept the money. Understanding that Raghunätha däsa
Gosvämé was living by begging from the chatras, Çré
Caitanya Mahäprabhu presented him with His own guïjä-mälä
and a stone from Govardhana Hill. Thereafter, Raghunätha däsa
Gosvämé used to eat rejected food that he had collected and
washed. This renounced life greatly pleased both
Svarüpa Dämodara Gosvämé
and Çré Caitanya Mahäprabhu. One day Çré
Caitanya Mahäprabhu took by force some of the same food, thus blessing
Raghunätha däsa Gosvämé for his renunciation.
.
Antya 6.35
TRANSLATION
In this way Raghunätha däsa
passed one year exactly like a first-class business manager, but the next
year he again decided to leave home.
.
Antya 6.36
rätre uöhi’ ekelä
calilä paläïä
düra haite pitä täìre
änila dhariyä
.
TRANSLATION
He got up alone one night and left,
but his father caught him in a distant place and brought him back.
.
Antya 6.37
ei-mate bäre bäre paläya,
dhari’ äne
tabe täìra mätä
kahe täìra pitä sane
.
TRANSLATION
This became almost a daily affair.
Raghunätha would run away from home, and his father would again bring
him back. Then Raghunätha däsa’s mother began speaking to his
father.
.
Antya 6.38
“putra bätula’ ha-ila,
ihäya räkhaha bändhiyä”
täìra pitä kahe
täre nirviëëa haïä
.
TRANSLATION
“Our son has become mad,” she said.
“Just keep him by binding him with ropes.” His father, being very unhappy,
replied to her as follows.
.
Antya 6.39
“indra-sama aiçvarya,
stré apsarä-sama
e saba bändhite närileka
yäìra mana
.
TRANSLATION
“Raghunätha däsa, our
son, has opulences like Indra, the heavenly King, and his wife is as beautiful
as an angel. Yet all this could not tie down his mind.
.
Antya 6.40
daòira bandhane täìre
räkhibä ke-mate?
janma-dätä-pitä näre
‘prärabdha’ khaëòäite
.
TRANSLATION
“How then could we keep this boy
home by binding him with ropes? It is not possible even for one’s father
to nullify the reactions of one’s past activities.
.
Antya 6.41
caitanya-candrera kåpä
haïäche iìhäre
caitanya-candrera ‘bätula’
ke räkhite päre?”
.
TRANSLATION
“Lord Çré Caitanya
Mahäprabhu has fully bestowed His mercy on him. Who can keep home
such a madman of Caitanyacandra?”
.
Antya 6.42
tabe raghunätha kichu vicärilä
mane
nityänanda-gosäïira
päça calilä ära dine
.
TRANSLATION
Then Raghunätha däsa considered
something in his mind, and the next day he went to Nityänanda Gosäïi.
.
Antya 6.43
pänihäöi-gräme
päilä prabhura daraçana
kértanéyä sevaka
saìge ära bahu-jana
.
TRANSLATION
In the village of Pänihäöi,
Raghunätha däsa obtained an interview with Nityänanda Prabhu,
who was accompanied by many kértana performers, servants and others.
.
Antya 6.44
gaìgä-tére våkña-müle
piëòära upare
vasiyachena——yena koöé
süryodaya kare
.
TRANSLATION
Sitting on a rock under a tree on
the bank of the Ganges, Lord Nityänanda seemed as effulgent as hundreds
and thousands of rising suns.
.
Antya 6.45
tale upare bahu-bhakta haïäche
veñöita
dekhi’ prabhura prabhäva raghunätha——vismita
.
TRANSLATION
Many devotees sat on the ground
surrounding Him. Seeing the influence of Nityänanda Prabhu, Raghunätha
däsa was astonished.
.
Antya 6.46
daëòavat haïä
sei paòilä kata-düre
sevaka kahe,——‘raghunätha daëòavat
kare’
.
TRANSLATION
Raghunätha däsa offered
his obeisances by falling prostrate at a distant place, and the servant
of Nityänanda Prabhu pointed out, “There is Raghunätha däsa,
offering You obeisances.”
.
Antya 6.47
çuni’ prabhu kahe,——“corä
dili daraçana
äya, äya, äji tora
karimu daëòana”
.
TRANSLATION
Hearing this, Lord Nityänanda
Prabhu said,“You are a thief. Now you have come to see Me. Come here, come
here. Today I shall punish you!”
.
Antya 6.48
prabhu boläya, teìho
nikaöe nä kare gamana
äkarñiyä täìra
mäthe prabhu dharilä caraëa
.
TRANSLATION
The Lord called him, but Raghunätha
däsa did not go near the Lord. Then the Lord forcibly caught him and
placed His lotus feet upon Raghunätha däsa’s head.
.
Antya 6.49
kautuké nityänanda sahaje
dayämaya
raghunäthe kahe kichu haïä
sadaya
.
TRANSLATION
Lord Nityänanda was by nature
very merciful and funny. Being merciful, He spoke to Raghunätha däsa
as follows.
.
Antya 6.50
“nikaöe nä äisa,
corä, bhäga’ düre düre
äji läg päïächi,
daëòimu tomäre
.
TRANSLATION
“You are just like a thief, for
instead of coming near, you stay away at a distant place. Now that I have
captured you, I shall punish you.
.
Antya 6.51
dadhi, ciòä bhakñaëa
karäha mora gaëe”
çuni’ änandita haila
raghunätha mane
.
TRANSLATION
“Make a festival and feed all My
associates yogurt and chipped rice.” Hearing this, Raghunätha däsa
was greatly pleased.
.
Antya 6.52
sei-kñaëe nija-loka
päöhäilä gräme
bhakñya-dravya loka saba
gräma haite äne
.
TRANSLATION
Raghunätha däsa immediately
sent his own men to the village to purchase all kinds of eatables and bring
them back.
.
Antya 6.53
ciòä, dadhi, dugdha,
sandeça, ära cini, kalä
saba dravya änäïä
caudike dharilä
.
TRANSLATION
Raghunätha däsa brought
chipped rice, yogurt, milk, sweetmeats, sugar, bananas and other eatables
and placed them all around.
.
Antya 6.54
‘mahotsava’-näma çuni’
brähmaëa-sajjana
äsite lägila loka asaìkhya-gaëana
.
TRANSLATION
As soon as they heard that a festival
was going to be held, all kinds of brähmaëas and other gentlemen
began to arrive. Thus there were innumerable people.
.
Antya 6.55
ära grämäntara haite
sämagré änila
çata dui-cäri holnä
täìhä änäila
.
TRANSLATION
Seeing the crowd increasing, Raghunätha
däsa arranged to get more eatables from other villages. He also brought
two to four hundred large, round earthen pots.
.
Antya 6.56
baòa baòa måt-kuëòikä
änäila päìca säte
eka vipra prabhu lägi’ ciòä
bhijäya täte
.
TRANSLATION
He also obtained five or seven especially
large earthen pots, and in these pots a brähmaëa began soaking
chipped rice for the satisfaction of Lord Nityänanda.
.
Antya 6.57
.eka-öhäïi tapta-dugdhe
ciòä bhijäïä
ardheka chänila dadhi, cini,
kalä diyä
.
TRANSLATION
In one place, chipped rice was soaked
in hot milk in each of the large pots. Then half the rice was mixed with
yogurt, sugar and bananas.
.
Antya 6.58
ära ardheka ghanävåta-dugdhete
chänila
cäìpä-kalä,
cini, ghåta, karpüra täte dila
.
TRANSLATION
The other half was mixed with condensed
milk and a special type of banana known as cäìpä-kalä.
Then sugar, clarified butter and camphor were added.
.
Antya 6.59
dhuti pari’ prabhu yadi piëòäte
vasilä
säta-kuëòé
vipra täìra ägete dharilä
.
TRANSLATION
After Nityänanda Prabhu had
changed His cloth for a new one and sat on a raised platform, the brähmaëa
brought before Him the seven huge pots.
.
Antya 6.60
cabutarä-upare yata prabhura
nija-gaëe
baòa baòa loka vasilä
maëòalé-racane
.
TRANSLATION
On that platform, all the most important
associates of Çré Nityänanda Prabhu, as well as other
important men, sat down in a circle around the Lord.
.
Antya 6.61
rämadäsa, sundaränanda,
däsa-gadädhara
muräri, kamaläkara, sadäçiva,
purandara
.
TRANSLATION
Among them were Rämadäsa,
Sundaränanda, Gadädhara däsa, Muräri, Kamaläkara,
Sadäçiva and Purandara.
Antya 6.62
dhanaïjaya, jagadéça,
parameçvara-däsa
maheça, gaurédäsa,
hoòa-kåñëadäsa
.
TRANSLATION
Dhanaïjaya, Jagadéça,
Parameçvara däsa, Maheça, Gaurédäsa and
Hoòa Kåñëadäsa were also there.
.
Antya 6.63
.uddhäraëa datta ädi
yata nija-gaëa
upare vasilä saba, ke kare
gaëana?
.
TRANSLATION
Similarly, Uddhäraëa Datta
Öhäkura and many other personal associates of the Lord sat on
the raised platform with Nityänanda Prabhu. No one could count them
all.
PURPORT
The devotees mentioned herein are
described by Çréla Bhaktisiddhänta Sarasvaté
Öhäkura in his Anubhäñya. For further information
one may consult the following references in the Ädi-lélä.
Rämadäsa—Chapter Ten, texts 116 and 118, and Chapter Eleven,
texts 13 and 16. Sundaränanda—11.23, Gadädhara däsa—10.53,
His full name is Muräri Caitanya däsa, and he is a personal associate
of Nityänanda Prabhu. Thus one should consult Chapter Eleven, text
20. Kamaläkara—11.24. Sadäçiva—11.38. Purandara—11.28.
Dhanaïjaya—11.31. Jagadéça—11.30. Parameçvara—11.29.
Maheça—11.32. Gaurédäsa—11.26. Hoòa Kåñëadäsa—11.47.
Uddhäraëa Datta Öhäkura—11.41.
.
Antya 6.64
çuni’ paëòita
bhaööäcärya yata vipra äilä
mänya kari’ prabhu sabäre
upare vasäilä
.
TRANSLATION
Hearing about the festival, all
kinds of learned scholars, brähmaëas and priests went there.
Lord Nityänanda Prabhu honored them and made them sit on the raised
platform with Him.
.
Antya 6.65
dui dui måt-kuëòikä
sabära äge dila
eke dugdha-ciòä, äre
dadhi-ciòä kaila
.
TRANSLATION
Everyone was offered two earthen
pots. In one was put chipped rice with condensed milk and in the other
chipped rice with yogurt.
.
Antya 6.66
ära yata loka saba cotarä-taläne
maëòalé-bandhe
vasilä, tära nä haya gaëane
.
TRANSLATION
All the other people sat in groups
around the platform. No one could count how many people there were.
.
Antya 6.67
ekeka janäre dui dui holnä
dila
dadhi-ciòä dugdha-ciòä,
duite bhijäila
.
TRANSLATION
Each and every one of them was supplied
two earthen pots—one of chipped rice soaked in yogurt and the other of
chipped rice soaked in condensed milk.
.
Antya 6.68
kona kona vipra upare sthäna
nä päïä
dui holnäya ciòä
bhijäya gaìgä-tére giyä
.
TRANSLATION
Some of the brähmaëas,
not having gotten a place on the platform, went to the bank of the Ganges
with their two earthen pots and soaked their chipped rice there.
.
Antya 6.69
tére sthäna nä
päïä ära kata jana
jale nämi’ dadhi-ciòä
karaye bhakñaëa
.
TRANSLATION
Others, who could not get a place
even on the bank of the Ganges, got down into the water and began eating
their two kinds of chipped rice.
.
Antya 6.70
keha upare, keha tale, keha gaìgä-tére
biça-jana tina-öhäïi
pariveçana kare
.
TRANSLATION
Thus some sat on the platform, some
at the base of the platform, and some on the bank of the Ganges, and they
were all supplied two pots each by the twenty men who distributed the food.
.
Antya 6.71
hena-käle äilä tathä
räghava paëòita
häsite lägilä dekhi’
haïä vismita
.
TRANSLATION
At that time, Räghava Paëòita
arrived there. Seeing the situation, he began to laugh in great surprise.
.
Antya 6.72
ni-sakòi nänä-mata
prasäda änila
prabhure äge diyä bhakta-gaëe
bäìöi dila
.
TRANSLATION
He brought many other kinds of food
cooked in ghee and offered to the Lord. This prasäda he first placed
before Lord Nityänanda and then distributed among the devotees.
.
Antya 6.73
prabhure kahe,——“tomä lägi’
bhoga lägäila
tumi ihäì utsava kara,
ghare prasäda rahila”
.
TRANSLATION
Räghava Paëòita
said to Lord Nityänanda, “For You, sir, I have already offered food
to the Deity, but You are engaged in a festival here, and so the food is
lying there untouched.”
Antya 6.74
prabhu kahe,——“e-dravya dine kariye
bhojana
rätrye tomära ghare prasäda
karimu bhakñaëa
.
TRANSLATION
Lord Nityänanda replied, “Let
Me eat all this food here during the day, and I shall eat at your home
at night.
.
Antya 6.75
gopa-jäti ämi bahu gopa-gaëa
saìge
ämi sukha päi ei pulina-bhojana-raìge”
.
TRANSLATION
“I belong to a community of cowherd
boys, and therefore I generally have many cowherd associates with Me. I
am happy when we eat together in a picnic like this by the sandy bank of
the river.”
.
Antya 6.76
räghave vasäïä
dui kuëòé deoyäilä
räghava dvividha ciòä
täte bhijäilä
.
TRANSLATION
Lord Nityänanda made Räghava
Paëòita sit down and had two pots delivered to him also. There
were two kinds of chipped rice soaked in them.
.
Antya 6.77
sakala-lokera ciòä pürëa
yabe ha-ila
dhyäne tabe prabhu mahäprabhure
änila
.
TRANSLATION
When chipped rice had been served
to everyone, Lord Nityänanda Prabhu, in meditation, brought Çré
Caitanya Mahäprabhu.
.
Antya 6.78
mahäprabhu äilä dekhi’
nitäi uöhilä
täìre laïä
sabära ciòä dekhite lägilä
.
TRANSLATION
When Çré Caitanya
Mahäprabhu arrived, Lord Nityänanda Prabhu stood up. They then
saw how the others were enjoying the chipped rice with yogurt and condensed
milk.
.
Antya 6.79
sakala kuëòéra,
holnära ciòära eka eka gräsa
mahäprabhura mukhe dena kari’
parihäsa
.
TRANSLATION
From each and every pot, Lord Nityänanda
Prabhu took one morsel of chipped rice and pushed it into the mouth of
Çré Caitanya Mahäprabhu as a joke.
.
Antya 6.80
häsi’ mahäprabhu ära
eka gräsa laïä
täìra mukhe diyä
khäoyäya häsiyä häsiyä
.
TRANSLATION
Çré Caitanya Mahäprabhu,
also smiling, took a morsel of food, pushed it into the mouth of Nityänanda
and laughed as He made Lord Nityänanda eat it.
.
Antya 6.81
ei-mata nitäi bule sakala maëòale
däëòäïä
raìga dekhe vaiñëava sakale
.
TRANSLATION
In this way Lord Nityänanda
was walking through all the groups of eaters, and all the Vaiñëavas
standing there were seeing the fun.
.
Antya 6.82
ki kariyä beòäya,——ihä
keha nähi jäne
mahäprabhura darçana
pä ya kona bhägyaväne
.
TRANSLATION
No one could understand what Nityänanda
Prabhu was doing as He walked about. Some, however, who were very fortunate,
could see that Lord Çré Caitanya Mahäprabhu was also
present.
.
Antya 6.83
tabe häsi’ nityänanda
vasilä äsane
cäri kuëòé
äroyä ciòä räkhilä òähine
.
TRANSLATION
Then Nityänanda Prabhu smiled
and sat down. On His right side He kept four pots of chipped rice that
had not been made from boiled paddy.
.
Antya 6.84
äsana diyä mahäprabhure
tähäì vasäilä
dui bhäi tabe ciòä
khäite lägilä
.
TRANSLATION
Lord Nityänanda offered Çré
Caitanya Mahäprabhu a place and had Him sit down. Then together the
two brothers began eating chipped rice.
.
Antya 6.85
dekhi’ nityänanda-prabhu änandita
hailä
kata kata bhäväveça
prakäça karilä
.
TRANSLATION
Seeing Lord Caitanya Mahäprabhu
eating with Him, Lord Nityänanda Prabhu became very happy and exhibited
varieties of ecstatic love.
.
Antya 6.86
äjïä dilä,——‘hari
bali’ karaha bhojana’
‘hari’ ‘hari’-dhvani uöhi’
bharila bhuvana
.
TRANSLATION
Lord Nityänanda Prabhu ordered,“All
of you eat, chanting the holy name of Hari.” Immediately the holy names
“Hari, Hari” resounded, filling the entire universe.
.
Antya 6.87
‘hari’ ‘hari’ bali’ vaiñëava
karaye bhojana
pulina-bhojana sabära ha-ila
smaraëa
.
TRANSLATION
When all the Vaiñëavas
were chanting the holy names“Hari, Hari” and eating, they remembered how
Kåñëa and Balaräma ate with Their companions the
cowherd boys on the bank of the Yamunä.
.
Antya 6.88
nityänanda mahäprabhu——kåpälu,
udära
raghunäthera bhägye eta
kailä aìgékära
.
TRANSLATION
Çré Caitanya Mahäprabhu
and Lord Nityänanda Prabhu are extremely merciful and liberal. It
was Raghunätha däsa’s good fortune that They accepted all these
dealings.
.
Antya 6.89
nityänanda-prabhäva-kåpä
jänibe kon jana?
mahäprabhu äni’ karä
ya pulina-bhojana
.
TRANSLATION
Who can understand the influence
and mercy of Lord Nityänanda Prabhu? He is so powerful that He induced
Lord Çré Caitanya Mahäprabhu to come eat chipped rice
on the bank of the Ganges.
.
Antya 6.90
çré-rämadäsädi
gopa premäviñöa hailä
gaìgä-tére ‘yamunä-pulina’
jïäna kailä
.
TRANSLATION
All the confidential devotees who
were cowherd boys, headed by Çré Rämadäsa, were
absorbed in ecstatic love. They thought the bank of the Ganges to be the
bank of the Yamunä.
.
Antya 6.91
mahotsava çuni’ pasäri
nänä-gräma haite
ciòä, dadhi, sandeça,
kalä änila vecite
.
TRANSLATION
When the shopkeepers of many other
villages heard about the festival, they arrived there to sell chipped rice,
yogurt, sweetmeats and bananas.
.
Antya 6.92
yata dravya laïä äise,
saba mülya kari’ laya
tära dravya mülya diyä
tähäre khäoyäya
.
TRANSLATION
As they came, bringing all kinds
of food, Raghunätha däsa purchased it all. He gave them the price
for their goods and later fed them the very same food.
.
Antya 6.93
kautuka dekhite äila yata yata
jana
sei ciòä, dadhi, kalä
karila bhakñaëa
.
TRANSLATION
Anyone who came to see how these
funny things were going on was also fed chipped rice, yogurt and bananas.
.
Antya 6.94
bhojana kari’ nityänanda äcamana
kailä
cäri kuëòéra
avaçeña raghunäthe dilä
.
TRANSLATION
After Lord Nityänanda Prabhu
finished eating, He washed His hands and mouth and gave Raghunätha
däsa the food remaining in the four pots.
.
Antya 6.95
ära tina kuëòikäya
avaçeña chila
gräse-gräse kari’ vipra
saba bhakte dila
.
TRANSLATION
There was food remaining in the
three other big pots of Lord Nityänanda, and a brähmaëa
distributed it to all the devotees, giving a morsel to each.
.
Antya 6.96
puñpa-mälä vipra
äni’ prabhu-gale dila
candana äniyä prabhura
sarväìge lepila
.
TRANSLATION
Then a brähmaëa brought
a flower garland, placed the garland on Nityänanda Prabhu’s neck and
smeared sandalwood pulp all over His body.
.
Antya 6.97
sevaka tämbüla laïä
kare samarpaëa
häsiyä häsiyä
prabhu karaye carvaëa
.
TRANSLATION
When a servant brought betel nuts
and offered them to Lord Nityänanda, the Lord smiled and chewed them.
.
Antya 6.98
mälä-candana-tämbüla
çeña ye ächila
çré-haste prabhu tähä
sabäkäre bäìöi’ dila
.
TRANSLATION
With His own hands Lord Nityänanda
Prabhu distributed to all the devotees whatever flower garlands, sandalwood
pulp and betel nuts remained.
.
Antya 6.99
änandita raghunätha prabhura
‘çeña, päïä
äpanära gaëa-saha
khäilä bäìtiyä
.
TRANSLATION
After receiving the remnants of
food left by Lord Nityänanda Prabhu, Raghunätha däsa, who
was greatly happy, ate some and distributed the rest among his own associates.
.
Antya 6.100
ei ta’ kahiluì nityänandera
vihära
‘ciòä-dadhi-mahotsava’-näme
khyäti yära
.
TRANSLATION
Thus I have described the pastimes
of Lord Nityänanda Prabhu in relation to the celebrated festival of
chipped rice and yogurt.
.
Antya 6.101
prabhu viçräma kailä,
yadi dina-çeña haila
räghava-mandire tabe kértana
ärambhila
.
TRANSLATION
Nityänanda Prabhu rested for
the day, and when the day ended He went to the temple of Räghava Paëòita
and began congregational chanting of the holy name of the Lord.
.
Antya 6.102
bhakta saba näcäïä
nityänanda-räya
çeñe nåtya kare
preme jagat bhäsäya
.
TRANSLATION
Lord Nityänanda Prabhu first
influenced all the devotees to dance, and finally He Himself began dancing,
thus inundating the entire world in ecstatic love.
.
Antya 6.103
mahäprabhu täìra
nåtya karena daraçana
sabe nityänanda dekhe, nä
dekhe anya-jana
.
TRANSLATION
Lord Çré Caitanya
Mahäprabhu was observing the dancing of Lord Nityänanda Prabhu.
Nityänanda Prabhu could see this, but the others could not.
.
Antya 6.104
nityänandera nåtya,——yena
täìhära nartane
upamä dibära nähi
e-tina bhuvane
.
TRANSLATION
The dancing of Lord Nityänanda
Prabhu, like the dancing of Çré Caitanya Mahäprabhu,
cannot be compared to anything within these three worlds.
.
Antya 6.105
nåtyera mädhuré
kebä varëibäre päre
mahäprabhu äise yei nåtya
dekhibäre
.
TRANSLATION
No one can properly describe the
sweetness of Lord Nityänanda’s dancing. Çré Caitanya
Mahäprabhu personally comes to see it.
.
Antya 6.106
nåtya kari’ prabhu yabe viçräma
karilä
bhojanera lägi’ paëòita
nivedana kailä
.
TRANSLATION
After the dancing and after Lord
Nityänanda had rested, Räghava Paëòita submitted
his request that the Lord take supper.
.
Antya 6.107
bhojane vasilä prabhu nija-gaëa
laïä
mahäprabhura äsana òähine
pätiyä
.
TRANSLATION
Lord Nityänanda Prabhu sat
down for supper with His personal associates and made a sitting place on
His right side for Çré Caitanya Mahäprabhu.
.
Antya 6.108
mahäprabhu äsi’ sei äsane
vasila
dekhi’ räghavera mane änanda
bäòila
.
TRANSLATION
Çré Caitanya Mahäprabhu
came there and sat down at His place. Seeing this, Räghava Paëòita
felt increasing happiness. Räghava Paëòita felt increasing
happiness.
.
Antya 6.109
dui-bhäi-äge prasäda
äniyä dharilä
sakala vaiñëave piche
pariveçana kailä
.
TRANSLATION
Räghava Paëòita
brought the prasäda before the two brothers and thereafter distributed
prasäda to all the other Vaiñëavas.
.
Antya 6.110
nänä-prakära piöhä,
päyasa, divya çälyanna
amåta nindaye aiche vividha
vyaïjana
.
TRANSLATION
There were varieties of cakes, sweet
rice and fine cooked rice that surpassed the taste of nectar. There were
also varieties of vegetables.
.
Antya 6.111
räghava-öhäkurera
prasäda amåtera sära
mahäprabhu yähä khäite
äise bära bära
.
TRANSLATION
The food prepared and offered to
the Deity by Räghava Paëòita was like the essence of nectar.
Çré Caitanya Mahäprabhu came there again and again to
eat such prasäda.
.
Antya 6.112
päka kari’ räghava yabe
bhoga lägäya
mahäprabhura lägi’ bhoga
påthak bäòaya
.
TRANSLATION
When Räghava Paëòita
offered the food to the Deity after cooking, he would make a separate offering
for Çré Caitanya Mahäprabhu.
.
Antya 6.113
prati-dina mahäprabhu karena
bhojana
madhye madhye prabhu täìre
dena daraçana
.
TRANSLATION
Every day, Çré Caitanya
Mahäprabhu would eat at the house of Räghava Paëòita.
Sometimes He would give Räghava Paëòita the opportunity
to see Him.
.
Antya 6.114
dui bhäire räghava äni’
pariveçe
yatna kari’ khäoyäya,
nä rahe avaçeñe
.
TRANSLATION
Räghava Paëòita
would bring and distribute prasäda to the two brothers, feeding Them
with great attention. They ate everything, and therefore there were no
remnants left.
.
Antya 6.115
kata upahära äne, hena
nähi jäni
räghavera ghare rändhe
rädhä-öhäkuräëé
.
TRANSLATION
He brought so many presentations
that no one could know them perfectly. Indeed, it was a fact that the supreme
mother, Rädhäräëé, personally cooked in the
house of Räghava Paëòita.
.
Antya 6.116
durväsära öhäïi
teìho päïächena vara
amåta ha-ite päka täìra
adhika madhura
.
TRANSLATION
Çrématé Rädhäräëé
received from Durväsä Muni the benediction that whatever She
cooked would be sweeter than nectar. (Gopal Champu) That is the special
feature of Her cooking.
.
Antya 6.117
sugandhi sundara prasäda——mädhuryera
sära
dui bhäi tähä khäïä
santoña apära
.
TRANSLATION
Aromatic and pleasing to see, the
food was the essence of all sweetness. Thus the two brothers, Lord Caitanya
Mahäprabhu and Lord Nityänanda Prabhu, ate it with great satisfaction.
.
Antya 6.118
bhojane vasite raghunäthe kahe
sarva-jana
paëòita kahe,——iìha
päche karibe bhojana’
.
TRANSLATION
All the devotees present requested
Raghunätha däsa to sit down and take prasäda, but Räghava
Paëòita told them,“He will take prasäda later.”
.
Antya 6.119
bhakta-gaëa äkaëöha
bhariyä karila bhojana
‘hari’ dhvani kari’ uöhi’ kailä
äcamana
.
TRANSLATION
All the devotees took prasäda,
filling themselves to the brim. Thereafter, chanting the holy name of Hari,
they stood up and washed their hands and mouths.
.
Antya 6.120
bhojana kari’ dui bhäi kailä
äcamana
räghava äni’ paräilä
mälya-candana
.
TRANSLATION
After eating, the two brothers washed
Their hands and mouths. Then Räghava Paëòita brought fIower
garlands and sandalwood pulp and decorated Them.
.
Antya 6.121
biòä khäoyäilä,
kailä caraëa vandana
bhakta-gaëe dilä biòä,
mälya-candana
.
TRANSLATION
Räghava Paëòita
offered Them betel nuts and worshiped Their lotus feet. He also distributed
betel nuts, flower garlands and sandalwood pulp to the devotees.
.
Antya 6.122
räghavera kåpä raghunäthera
upare
dui bhäiera avaçiñöa
pätra dilä täìre
.
TRANSLATION
Räghava Paëòita,
being very merciful toward Raghunätha däsa, offered him the dishes
with the remnants of food left by the two brothers.
.
Antya 6.123
kahilä,——“caitanya gosäïi
kariyächena bhojana
täìra çeña
päile, tomära khaëòila bandhana”
.
TRANSLATION
He said, “Lord Çré
Caitanya Mahäprabhu has eaten this food. If you take His remnants,
you will be released from the bondage of your family.”
.
Antya 6.124
bhakta-citte bhakta-gåhe sadä
avasthäna
kabhu gupta, kabhu vyakta, svatantra
bhagavän
.
TRANSLATION
The Supreme Personality of Godhead
always resides either in the heart or in the home of a devotee. This fact
is sometimes hidden and sometimes manifest, for the Supreme Personality
of Godhead is fully independent.
.
Antya 6.125
sarvatra ‘vyäpaka’ prabhura
sadä sarvatra väsa
ihäte saàçaya
yära, sei yäya näça
.
TRANSLATION
The Supreme Personality of Godhead
is all-pervasive, and therefore He resides everywhere. Anyone who doubts
this will be annihilated.
.
Antya 6.126
präte nityänanda prabhu
gaìgä-snäna kariyä
sei våkña-müle
vasilä nija-gaëa laïä
.
TRANSLATION
In the morning, after taking His
bath in the Ganges, Nityänanda Prabhu sat down with His associates
beneath the same tree under which He had previously sat.
.
Antya 6.127
raghunätha äsi’ kailä
caraëa vandana
räghava-paëòita-dvärä
kailä nivedana
.
TRANSLATION
Raghunätha däsa went there
and worshiped Lord Nityänanda’s lotus feet. Through Räghava Paëòita,
he submitted his desire.
.
Antya 6.128
“adhama, pämara mui héna
jévädhama!
mora icchä haya——päìa
caitanya-caraëa
.
TRANSLATION
“I am the lowest of men, the most
sinful, fallen and condemned. Nevertheless, I desire to attain the shelter
of Çré Caitanya Mahäprabhu.
.
Antya 6.129
vämana haïä yena
cända dharibäre cäya
aneka yatna kainu, täte kabhu
siddha naya
.
TRANSLATION
“Like a dwarf who wants to catch
the moon, I have tried my best many times, but I have never been successful.
.
Antya 6.130
yata-bära paläi ämi
gåhädi chädiyä
pitä, mätä——dui more
räkhaye bändhiyä
.
TRANSLATION
“Every time I tried to go away and
give up my home relationships, my father and mother unfortunately kept
me bound.
Antya 6.131
tomära kåpä vinä
keha ‘caitanya’ nä päya
tumi kåpä kaile täìre
adhameha päya
.
TRANSLATION
“No one can attain the shelter of
Çré Caitanya Mahäprabhu without Your mercy, but if You
are merciful, even the lowest of men ca attain shelter at His lotus feet.
.
Antya 6.132
ayogya mui nivedana karite kari
bhaya
more ‘caitanya’ deha’ gosäïi
haïä sadaya
.
TRANSLATION
“Although I am unfit and greatly
afraid to submit this plea, I nevertheless request You, sir, to be especially
merciful toward me by granting me shelter at the lotus feet of Çré
Caitanya Mahäprabhu.
.
Antya 6.133
mora mäthe pada dhari’ karaha
prasäda
nirvighne caitanya päìa——kara
äçérväda”
.
TRANSLATION
“Placing Your feet on my head, give
me the benediction that I may achieve the shelter of Çré
Caitanya Mahäprabhu without difficulty. I pray for this benediction.”
.
Antya 6.134
çuni’ häsi’ kahe prabhu
saba bhakta-gaëe
“ihära viñaya-sukha——indra-sukha-sama
.
TRANSLATION
After hearing this appeal by Raghunätha
däsa, Lord Nityänanda Prabhu smiled and told all the devotees,
“Raghunätha däsa’s standard of material happiness is equal to
that of Indra, the King of heaven.
.
Antya 6.135
caitanya-kåpäte seha
nähi bhäya mane
sabe äçérväda
kara——päuka caitanya-caraëe
.
TRANSLATION
“Because of the mercy bestowed upon
him by Çré Caitanya Mahäprabhu, Raghunätha däsa,
although situated in such material happiness, does not like it at all.
Therefore let every one of you be merciful toward him and give him the
benediction that he may very soon attain shelter at the lotus feet of Çré
Caitanya Mahäprabhu.
.
Antya 6.136
kåñëa-päda-padma-gandha
yei jana päya
brahmaloka-ädi-sukha täìre
nähi bhäya”
.
TRANSLATION
“One who experiences the fragrance
of the lotus feet of Lord Kåñëa does not even value the
standard of happiness available in Brahmaloka, the topmost planet. And
what to speak of heavenly happiness?
.
Antya 6.137
yo dustyajän dära-sutän
suhåd-räjyaà hådi-spåçaù
jahau yuvaiva malavad
uttama-çloka-lälasaù
.
TRANSLATION
“Lord Kåñëa, the
Supreme Personality of Godhead, is offered sublime, poetic prayers by those
trying to attain His favor. Thus He is known as Uttamaçloka. Being
very eager to gain the association of Lord Kåñëa, King
Bharata, although in the prime of youth, gave up his very attractive wife,
affectionate children, most beloved friends and opulent kingdom, exactly
as one gives up stool after excreting it.’ ”
PURPORT
This verse is from Çrémad-Bhägavatam
(5.14.43).
.
Antya 6.138
tabe raghunäthe prabhu nikaöe
boläila
täìra mäthe pada
dhari’ kahite lägilä
.
TRANSLATION
Then Lord Nityänanda Prabhu
called Raghunätha däsa near Him, placed His lotus feet upon Raghunätha
däsa’s head and began to speak.
.
Antya 6.139
“tumi ye karäilä
ei pulina-bhojana
tomäya kåpä kari’
gaura kailä ägamana
.
TRANSLATION
“My dear Raghunätha däsa,”
He said, “since you arranged the feast on the bank of the Ganges, Çré
Caitanya Mahäprabhu came here just to show you His mercy.
.
Antya 6.140
kåpä kari’ kailä
ciòä-dugdha bhojana
nåtya dekhi’ rätrye kailä
prasäda bhakñaëa
.
TRANSLATION
“By His causeless mercy He ate the
chipped rice and milk. Then, after seeing the dancing of the devotees at
night, He took His supper.
.
Antya 6.141
tomä uddhärite gaura äilä
äpane
chuöila tomära yata vighnädi-bandhane
.
TRANSLATION
“Lord Çré Caitanya
Mahäprabhu, Gaurahari, came here personally to deliver you. Now rest
assured that all the impediments meant for your bondage are gone.
.
Antya 6.142
svarüpera sthäne tomä
karibe samarpaëe
‘antaraìga’ bhåtya
bali’ räkhibe caraëe
.
TRANSLATION
“Çré Caitanya Mahäprabhu
will accept you and place you under the charge of His secretary, Svarüpa
Dämodara. You will thus become one of the most confidential internal
servants and will attain the shelter of Çré Caitanya Mahäprabhu.
.
Antya 6.143
niçcinta haïä yäha
äpana-bhavana
acire nirvighne päbe caitanya-caraëa”
.
TRANSLATION
“Being assured of all this, return
to your own home. Very soon, without impediments, you will attain the shelter
of Lord Çré Caitanya Mahäprabhu.”
.
Antya 6.144
saba bhakta-dväre täìre
äçérväda karäilä
täì-sabära caraëa
raghunätha vandilä
.
TRANSLATION
Lord Nityänanda had Raghunätha
däsa blessed by all the devotees, and Raghunätha däsa offered
his respects to their lotus feet.
.
Antya 6.145
prabhu-äjïä laïä
vaiñëavera äjïä la-ilä
räghava-sahite nibhåte
yukti karilä
TRANSLATION
After taking leave of Lord Nityänanda
Prabhu and then all the other Vaiñëavas, Sré Raghunätha
däsa consulted secretly with Räghava Paëòita.
.
Antya 6.146
yukti kari’ çata mudrä,
soëä tolä-säte
nibhåte dilä prabhura
bhäëòäréra häte
.
TRANSLATION
After consulting with Räghava
Paëòita, he secretly delivered one hundred gold coins and about
seven toläs of gold to the hand of Nityänanda Prabhu’s treasurer.
.
Antya 6.147
täìre niñedhilä,——“prabhure
ebe nä kahibä
nija-ghare yäbena yabe tabe
nivedibä”
.
TRANSLATION
Raghunätha däsa admonished
the treasurer, “Do not speak about this to Lord Nityänanda Prabhu
now, but when He returns home, kindly inform Him about this presentation.”
.
Antya 6.148
tabe räghava-paëòita
täìre ghare laïä gelä
öhäkura darçana
karäïä mälä-candana dilä
.
TRANSLATION
Thereupon, Räghava Paëòita
took Raghunätha däsa to his home. After inducing him to see the
Deity, he gave Raghunätha däsa a garland and sandalwood pulp.
.
Antya 6.149
aneka ‘prasäda’ dilä pathe
khäibäre
tabe punaù raghunätha
kahe paëòitere
.
TRANSLATION
He gave Raghunätha däsa
a large quantity of prasäda to eat on his way home. Then Raghunätha
däsa again spoke to Räghava Paëòita.
.
Antya 6.150
“prabhura saìge yata
mahänta, bhåtya äçrita jana
püjite cähiye ämi
sabära caraëa
.
TRANSLATION
“I want to give money,” he said,
“just to worship the lotus feet of all the great devotees, servants and
subservants of Lord Nityänanda Prabhu.
.
Antya 6.151
biça, païca-daça,
bära, daça, païca haya
mudrä deha’ vicäri’ yära
yata yogya haya
.
TRANSLATION
“As you think fit, give twenty,
fifteen, twelve, ten or five coins to each of them.”
.
Antya 6.152
saba lekhä kariyä räghava-päça
dilä
yäìra näme yata
räghava ciöhi lekhäilä
.
TRANSLATION
Raghunätha däsa drew up
an account of the amount to be given and submitted it to Räghava Paëòita,
who then made up a list showing how much money was to be paid to each and
every devotee.
.
Antya 6.153
eka-çata mudrä ära
soëä tolä-dvaya
paëòitera äge dila
kariyä vinaya
.
TRANSLATION
With great humility, Raghunätha
däsa placed one hundred gold coins and about two toläs of gold
before Räghava Paëòita for all the other devotees.
.
Antya 6.154
täìra pada-dhüli
laïä svagåhe äilä
nityänanda-kåpä
päïä kåtärtha mänilä
.
TRANSLATION
After taking dust from the feet
of Räghava Paëòita, Raghunätha däsa returned
to his home, feeling greatly obligated to Lord Nityänanda Prabhu because
of having received His merciful benediction.
Following things were used in that DOI CHIRA MOHOTSAV:-
1. Chipped Rice(Cira)
1750 Kg
2. Mango
930 kg
3. Jackfruit
1000 kg
4. Banana
6000 nos.
5. Yoghurt
415 kg
6. Milk
412 kg
7. Sugarcane Extract(Gur)
400 kg
8. Sugar
100 kg
The quantity of sweet and dryfood used in this auspisious day also broke
the previous recrod. We have made it grand by all Vaishnavs' mercy.
.....and just to give a size perspective to the pots as seen on the
altar.
http://www.e-vedas.com/panihati/index.html
http://www.chakra.org/announcements/eventsMay21_06.html (May 21st 2006)
http://www.chakra.org/articles/2001/04/14/festival/
http://www.festivalofindia.org/html/atlanta.html
http://www.panihati.beliefnet.com/events.html
http://www.atlantaharekrishnas.org/
The making of the Panihati pots http://www.flickr.com/photos/22157592@N00/
Panihati even to this day remains the rice trading capital of Bengal, and as many of you would know Bengal is the rice capital of India. In India they decide that as well as puffing the rice they can flatten the rice. This makes for a variety in taste and it is easily digested and cools the Body.
There are many varieties of the Ciradadhi, the base of it is usually as mentioned in Chaitanya Charitamrita; two pots were brought by each devotee one of chipped rice soaked in yogurt and the other of chipped rice soaked in condensed milk. There are also many nice fruits such as bananas, mango, chikoo, papaya, etc different sugars, rose water, saffron, camphor, etc etc......that are carefully and tastefully combined making a suptuous feast for the Lord. So some are sweet with yogurt, and some are sweet with condensed milk (khoya), and some are salty with yogurt.........
Here are the references:
Antya 6.53
ciòä, dadhi, dugdha,
sandeça, ära cini, kalä
saba dravya änäïä
caudike dharilä
.
TRANSLATION
Raghunätha däsa brought
chipped rice, yogurt, milk, sweetmeats, sugar, bananas and other eatables
and placed them all around.
.
Antya 6.54
‘mahotsava’-näma çuni’
brähmaëa-sajjana
äsite lägila loka asaìkhya-gaëana
.
TRANSLATION
As soon as they heard that a festival
was going to be held, all kinds of brähmaëas and other gentlemen
began to arrive. Thus there were innumerable people.
.
Antya 6.55
ära grämäntara haite
sämagré änila
çata dui-cäri holnä
täìhä änäila
.
TRANSLATION
Seeing the crowd increasing, Raghunätha
däsa arranged to get more eatables from other villages. He also brought
two to four hundred large, round earthen pots.
.
Antya 6.56
baòa baòa måt-kuëòikä
änäila päìca säte
eka vipra prabhu lägi’ ciòä
bhijäya täte
.
TRANSLATION
He also obtained five or seven especially
large earthen pots, and in these pots a brähmaëa began soaking
chipped rice for the satisfaction of Lord Nityänanda.
.
Antya 6.57
.eka-öhäïi tapta-dugdhe
ciòä bhijäïä
ardheka chänila dadhi, cini,
kalä diyä
.
TRANSLATION
In one place, chipped rice was soaked
in hot milk in each of the large pots. Then half the rice was mixed with
yogurt, sugar and bananas.
.
Antya 6.58
ära ardheka ghanävåta-dugdhete
chänila
cäìpä-kalä,
cini, ghåta, karpüra täte dila
.
TRANSLATION
The other half was mixed with condensed
milk and a special type of banana known as cäìpä-kalä.
Then sugar, clarified butter and camphor were added.
We intend in the futre to have a list of nice preparations here, so if any of you visiting this page would like to contribute even what you offer in your temple for the Lord at this time it would allow us to futher relish the options that were and are available during this wonderful festive occassion as the Lord and His devotees exchanged loving mellows.
Actual
Recipes :.
http://www.harekrsna.com/practice/prasadam/feasts/menus/panihati/recipes7.htm
or just below
Panihati Chida
Dadhi Festival Recipes HERE:
Panihati Chida dahi - Ganges Curd Upma
Ingredients:
Cabbage, 1/2 Head
Brussel Sprouts, 8
Yam, orange, 1 Large
Peas, 1 Cup
Tomatoes, 1 Cup
Semolina, 4 Cups
Water, 7 Cups
Butter, 3/4 Pound
Coriander seeds, 2 Teaspoons
Cumin seeds, 2 Teaspoons
Red Chili flakes, 1 Teaspoon
Asofoetida, 1/2 Teaspoon
Turmeric, 1 Teaspoon
Rosemary, 1/2 Teaspoon
Cinnamon, 1/4 Teaspoon
Nutmeg, 1/8 Teaspoon
Salt, To Taste
Black Pepper, medium grind, 4 Tablespoons
Yoghurt, 4 Cups
Ghee, 2 Tablespoons
Curry leaves, fresh, 6
Coriander powder, 1 Teaspoon
Cumin powder, 1 Teaspoon
Garam Masala, 1 Teaspoon
Coarsely shred the cabbage and chop all the other vegetables into small bits. Chaunce the coriander seeds, cumin seeds, red peppers, and asofoetida. Add all the vegetables and fry until just cooked. Add 2 Tablespoons butter along with turmeric, rosemary, cinnamon and nutmeg. Cook until the cabbage is done, then add all remaining butter and let melt. Next add the semolina and stir well. Should become the consistency of halvah. Stir and cook on medium heat until grains are lightly toasted, to darken a few shades.
Add warm water and bring to a boil. Add salt and black pepper (don’t be shy with the pepper), then the semolina. Continue stirring until all water is absorbed, and lumps are out of the grain. Cover and set aside.
Make a chaunce with curry leaves, coriander and cumin powder and garam masala. Once spices are darkened, add to the yoghurt and blend well. Put a nicely shaped mound of upma in a small dish, pour a stream of yoghurt around the bottom, and offer.
Panihati Chida dahi - Cracked Urad Dal
Ingredients:
Urad dal, cracked, 2 Cups
Water, 10 Cups
Tomatoes, 2 Cups
Turmeric, 1 Teaspoon
Ginger, fresh, 1 Inch
Salt, To taste
Black Pepper, 2 Teaspoons
Cumin seeds, 2 Teaspoons
Anise seeds, 1 Teaspoon
Asofoetida, 1 Teaspoon
Red chilis, flakes, 1/2 Teaspoon
Cook the dal in the usual way, adding chopped tomatoes, turmeric, minced ginger, salt and black pepper to the water. Bring to a slow boil and cook, covered for 4 to 5 hours. Stir occasionally and add ghee or water (scant water) as needed to keep from sticking. Just before offering, make a chaunce with the remaining seeds and spices, and add to dal, mixing well.
Panihati Chida dahi - Banana Chapatis with Orange Cardamom Butter
Ingredients:
Whole Wheat Flour, 4 Cups
Bananas, ripe, 2
Milk, As needed
Ghee, 2 Tablespoons
Butter , 1/2 Pound
Cardamom powder, 1/2 Teaspoon
Orange juice, 1 Teaspoon
Orange zest, 2 Tablespoons
Put the flour into a mixing bowl. Mash the banana and add to bowl. Add warm milk, as needed, to the flour and banana and knead it into a dough. Add a tablespoon of ghee to the dough, and knead for 8 minutes or so, until pliant and non-sticky. Cover the dough and let it rest for 15 minutes. Make chapatis in the usual way, rolling dough into balls, heating a griddle or tawa. Roll out balls to flat chapatis, sprinkle a little flour on and re-roll and flatten as needed, because the banana makes the dough sticky. On final roll-out, brush the chapati with ghee then fry until it puffs. Take off griddle and toast over a grill for a moment, then butter and cover until ready to offer.
Panihati Chida dahi - Cauliflower & Red Pepper Sabji
Ingredients:
Cauliflower, 2 Large
Red Bell Peppers, 4 Large
Cream Cheese, 16 Ounces
Cilantro, 3 Bunches
Black Pepper, coarse ground, 3 Tablespoons
Ghee or Olive Oil, 1/4 Cup
Jaggery, 1/8 Cup
Clean the cauliflower and break down into large florets. Spread out on a baking sheet and coat well with ghee or olive oil (spray or brush on). Put under the broiler and turn the florets every 10 minutes or so, until all sides of the florets are toasty brown (or black-ish). In a heavy bottom pot, put 1/8 cup of water, add the cauliflower, the bell peppers cut into long strips (about ¼” thick), and two or three handfuls of chopped cilantro. Cut the cream cheese into chunks and toss on top, then sprinkle the jaggery. Cover pot and put on low heat for about 2 hours. Stir occasionally to help break the cream cheese up, but try not to break the cauliflower florets apart. Swishing the liquid around the pot, up into the sabji, will also help melt the cream cheese. This sabji can sit and slow cook with almost no attention, and the least stirring the better.
Panihati Chida dahi - Dry Peas and Paneer in Lemon
Ingredients:
Chenna, 1-1/2 Pounds
Milk for Chenna, 1 Gallon
Lemon Juice for Chenna, 1/2 Cup
Peas, fresh or frozen, 2 Cups
Sour Cream, 1/2 Cup
Ginger, fresh, 1 Inch
Cumin Seeds, 2 Teaspoons
Curry Leaves, 10
Turmeric, 3/4 Teaspoon
Cayenne, 1/4 Teaspoon
Coriander leaves, fresh, 3 Tablespoons
Salt, To taste
Lemons, 12
Make chenna in the usual way. Press at heavy weight for 40 minutes. Fry in ghee until crispy and golden. Set aside. Cut all the lemons in half and carefully take a small slice off the bottom so the half will sit evenly, like a cup. Using a melon baller or small sharp knife, remove all the membrane from all the halves, so they’re relatively empty. Turn upside down and set aside.
Make a chaunce with the cumin seeds, then the curry leaves and brown. Add the minced ginger and brown. Add the turmeric, cayenne, and half the coriander leaves, then add the chenna and fry till fully coated, for about 5 minutes with pan covered. Add the peas and sour cream, reduce heat and cook, covered, for another 20 minutes. Stir occasionally to keep from sticking, and cook until all the liquid has evaporated. Stuff each lemon half full of the chenna/pea mixture, sprinkle with a little fresh coriander, and offer.
Panihati Chida dahi - Rava Idli
Ingredients:
Basmati Rice, parboiled, 2 Cups
Urad Dal (black gram), 1 Cup
Salt, To taste
Soak the rice and dal separately for 5 hours. Soak the rice in four cups of water, and the dal in two cups of water. Again separately, drain the dal and blend in a food processor to a fine paste, using scant water as needed. Then do the same for the rice. Now mix the two together into a blended batter. Add salt to taste, cover, and let sit in a warm spot for 8 to 12 hours, to ferment. When ready to cook, gently make balls and flatten between your hands (grease hands with ghee, if needed). Don’t stir the batter, as the air trapped in it makes the idli a nice, fluffy consistency. Steam the idli in a pressure cooker without weight, or in a steamer pot, for 15 to 20 minutes and offer.
Panihati Chida dahi - Aloo Kerala Fry
Ingredients:
Potatoes, white or Yukon, 3 Large
Bitter Melon (kerala), 2 Medium
Ghee, 3 Tablespoons
Cayenne, 1/2 Teaspoon
Horseradish, 1 Teaspoon
Coconut, grated, 2 Tablespoons
Lime Juice, 1/2 Tablespoons
Salt, To taste
Flour, pastry, 2 to 3 Tablespoons
Ghee, For frying
Clean the seeds and membrane out of the bitter melon and slice or dice them. Salt well and let sit under weight for about 20 minutes. Wash all salt off, drain, and pat dry. Peel and boil the potatoes until they’re fork soft. Mash the potatoes just to break down, and mix the bitter melon in. Add all other ingredients except the ghee for frying. Mix well, and form into patties. Put a little ghee in a frying pan and pan fry the patties until reddish-brown on both sides. Remove, drain, and offer.
Stuffed Baby White Eggplant
Imgredients:
Baby white eggplant, 15
Almond butter, fresh ground, 4 Cups
Red Chilis, flakes, 1-1/2 Teaspoons
Basil, fresh, 2 Cups
Ginger, 3 Inches
Lemongrass, 5 Stalks
Ghee, 2 Teaspoons
Choose eggplants that are pure white, if possible, about the size and
shape of a large egg. Slice in half, leaving the step cap on the top
half.
Using a small melon baller or spoon, scoop out a small area in the
center,
about the size of a unshelled walnut. Save the discarded eggplant for
later use. Wash the lemongrass, and carefully peel off as many individual
leaves as you can, keeping them as intact as possible. This gets difficult
the close you peel down to center, but working with 5 stalks, you just
need enough to have one leaf for each complete eggplant.
Heat the ghee and fry the red chilis until a little brown. Add the minced
ginger and fry until crisp. Chop the fresh basil into small pieces
and add,
frying for just another minute until soft and flavor has released into
the
ghee. Remove from heat and add to the almond butter, blending in
completely. Use this mixture to fill the hollow spaces in each eggplant
half. Don’t overfill, because you’ll want to put the two pieces snugly
back
together. Hold two halves together (it helps if you match them up as
you
cut them) and wrap a band of lemongrass around the center cut tightly.
Wrap the stuffed eggplant in tin foil, pressing tight to keep the
lemongrass in place. Seal the foil closed, but leave the top edges
accessible so the bundle is easy to open later. Stand upright in a
baking
dish and bake at 400 degrees Fahrenheit for about 40 to 45 minutes.
Don’t open the foil until ready to offer.
Panihati Chida dahi - Baigan Sarson
Ingredients:
Mustard Greens, large leaves, 30
Eggplant, 2 Medium
Mustard seeds, 1-1/2 Teaspoons
Asofoetida, 1 Teaspoon
Cumin powder, 2 Teaspoons
Ginger powder, 1 Teaspoon
Turmeric, 1/2 Teaspoon
Salt, to taste
Black Pepper, 2 Teaspoons
Ghee, For frying
Blanche the mustard greens just enough so they’re pliant to work with. Drain, pat dry, and set aside. Make a chuance with the mustard seeds until they splutter, then add the turmeric and black pepper. Finely dice the eggplant and fry in the chaunce, stirring often, until the eggplant is soft inside and crispy outside. Set aside to cool. Lay the mustard leaves out flat, dab off any extra moisture. Lightly sprinkle with ginger powder on one side only (the ‘up’ side). When eggplant has cooled enough to handle, evenly distribute the eggplant mixture onto each of the leaves. Form the stuffing in a rectangular shape, then roll the leave up around the filling, tucking the corners into make as compact and sealed a bundle as possible, without tear the leaf. Use toothpicks (uncolored) to hold the bundle together. Drop into hot ghee and fry for a few minutes, turning at least once. When the leave has crisped nicely, and before the stuffing begins to escape through any cracks, remove gently with a slotted spoon and drain. Offer hot or at room temperature.
Panihati Chida dahi - Roasted Okra Raita
Ingredients:
Okra, fresh, 1 Pound
Chickpea Flour (Besan), 1/2 Cup
Garam Masala, 2 Teaspoons
Cayenne, 1/2 Teaspoon
Coriander powder, 3 Teaspoons
Ghee or olive oil, 3 Tablespoons
Yoghurt, 1-1/2 Cups
Cumin, roasted and ground, 1/2 Tablespoon
Salt, To taste
Black Pepper, 1 Teaspoon
Parsley, fresh, 2 Tablespoons
Cut the fresh okra into 1” pieces. Mix together the besan, garam masala, cayenne and coriander powder. Coat the okra in this spice mixture, then set on a baking sheet, spray with ghee or olive oil, and bake at 450 degrees Fahrenheit until brown and crispy. Remove and let cool. Blend together the ground cumin, salt, pepper and yoghurt. Gently fold the okra into the yogurt, sprinkle with parsley, and chill until ready to offer.
Panihati Chida-Dadhi Pots
Ingredients:
Clay pots (or halved small coconuts), 2 per person
Banana Leaves, As needed
Chipped Rice (chida), 8 Cups
Milk, 1 Gallon
Heavy Cream, 1 Pint
Yoghurt (dadhi), 2-1/2 Quarts (10 Cups)
Sugar, 7 Cups
Bananas, just ripe, 15
Ghee, 4 Tablespoons
Camphor, Two Pinches
Nutmeg, powder, 1/8 Teaspoon
Cinnamon, powder, 1/8 Teaspoon
Cardamom, 1/4 Teaspoon
Clay pots can be gotten at many Indian grocery stores today. Most are meant for puja, so they’re not necessarily ‘food grade’. If needed, you can lightly steam banana leaves to make them pliant, then shape them so they fit nicely as liners in the clay pots. This is particularly helpful if a lot of time will elapse between arranging the chida-dadhi bowls and offering them. If clay pots aren’t available, you can use small coconut shells that have been halved. Shave a little slice off the bottom so they’ll sit flat.
Heat the milk in a heavy bottom pot, then add the chip rice. Let it soak just long enough to soften, but don’t let it get mushy or begin to break down. Pour the pot contents through a fine sieve, separating the rice out and setting aside. Put the milk back in the pot, add the heavy cream, and continue cooking at a low boil until the volume of milk is reduced to the desired consistency (1/2 to 1/3 the original volume). When the kheer is ready, and just before offering, divide the chip rice into two portions. Blend the sugar, ground nutmeg and cinnamon well with the yoghurt. Thin slice half the bananas and fold gently into yoghurt. Add ½ the rice to yoghurt and put in pots, ready to offer. Mix the ghee, sugar, cardamom and camphor into the kheer. Thin slice the remaining bananas and gently fold into the kheer. Put in clay pots and offer.
Panihati Chida dahi - Gunja-Mala Malpoora
Ingredients:
Flour, self-raising, 2-1/8 Cups
Powdered Sugar, 1 Cup
Ghee, For frying
Yoghurt, 5 Cups
Sugar, 3/4 Cup
Red Raspberries, 1-1/2 Cup
Black Raspberries (or Blueberries), 1/2 Cup
Celery Stalks, 6
To make the gunja-mala garlands, carefully strip long threads off the celery stalks and set aside. The threads should be six to eight inches long, and have one end that’s fairly thick or stiff. Gently wash, drain and pat dry ½ cup of each type of berry. Thread the berries onto the celery string, like beads on a necklace, alternating colors as you go. Create garlands just long enough to settle snugly around the fried Malpooras. Tie them off, or double thread one end to hold the circle.
Sift the flour and powdered sugar, and add up to 1-1/4 cups chilled water, as needed, to get a batter that’s thick, but pour-able. Mix in two tablespoons of yoghurt. The batter should cling to your spoon. Set batter aside to rest for 15 minutes, covered. Heat the ghee in a wok or deep pan. Using a tablespoon, put heaping spoonfuls of batter into the hot ghee, frying until they increase in size. Gently roll over, and fry the other side for 2 to 3 minutes. Remove and drain.
Puree remaining 1 cup of the Red Raspberries and force through a sieve. Set the fruit pulp aside for later use in another prep. Add the strained raspberry juice to the yoghurt, add granulated sugar and mix well. Set the fried Malpooras in a serving dish and cover with the yoghurt mixture. Gently place a berry mala on top of each, and offer.
Panihati Chida dahi - Buttermilk in Leaf Cups
Ingredients:
Buttermilk, 1 Pint
Banana Leaves, As needed
Chill the buttermilk. Lightly steam the banana leaves so they’re pliant enough to work with. You can shape the leaf cups in various ways. One way is to make a cone shape, then reinforce the bottom to block the hole. Another way is to criss-cross several rectangular shapes to form an enclosed bottom, then wind pieces around to form the sides of the cup. Since the cup will be holding buttermilk, it needs to pretty watertight. The cups can be fairly small, holding only a few ounces of buttermilk. You can also offer/serve the cups by nestling them down into the Upma. That way, any leakage will only be a good thing. Soft, slightly damp banana leaves crimp nicely. If needed, you can finish off the cup construction with a toothpick to hold pieces together.
Panihati Chida dahi - Rhubarb & Dried Cherry Chutney
Ingredients:
Rhubarb, fresh, 1 Pound
Green Apple, tart, 1
Dried Cherries, 3/4 Cup
Jaggery, 1-3/4 Cups
Jalapenos, 2
Ginger, fresh, 2 Inches
Mustard seeds, yellow, 2 Tablespoons
Salt, 2 Teaspoons
Coriander powder, 2 Teaspoons
Lemon juice, 1 Cup
Corn Syrup, light, 1/8 Cup
Asofoetida, 1/4 Teaspoon
Chop the rhubarb and apple into small pieces. In a heavy bottom pot, combine all ingredients except lemon juice and corn syrup. Heat to a slow boil then reduce to a simmer. Continue cooking, partially covered, for about 30 minutes. Add the lemon juice and corn syrup, stir well, and cook uncovered over medium-high heat for another 20 to 30 minutes, stirring often. Chutney should get thick and somewhat glazed. Remove from heat, let cool for 10 minutes, and offer.
Panihati Chida dahi - Lime Cooler
Ingredients:
Limes, 60
Sugar, 1-1/2 Cup
Honey, 1-1/2 Cup
Ginger, 3 Inches
Anise, 5 Stars
Mint, fresh, Handful
Zest a dozen of the limes, and set the zest aside. Squeeze the fresh
lime juice and remove all seeds and large bits of membrane. Make a small
bag of clean linen or several layers of cheesecloth, and put the minced
ginger, anise stars and lime zest inside. Mix the lime juice, sugar and
honey together, submerge the spice bag in the liquid, and let sit for 5
or 6 hours. Remove the bag and discard (or use later in another prep).
Put ¼ cup of the lime syrup in an 8 ounce glass (or less, proportionate
to cup size), fill with crushed or cracked ice, and top off the glass with
chilled water. Add a sprig of fresh mint on top and offer.
