Bhog Ras Movie Dubbed In Hindi Download
Eleanor Heidecker
Bhog (n. 'pleasure' or 'delight', v. 'to end' or 'to conclude') is a term used in Hinduism and Sikhism. In Sikhism, it is used for observances that are fulfilled along with the reading of the concluding part of the Guru Granth Sahib. It can be performed in conjunction with weddings, obsequies, anniversaries, funeral services and other occasions when a family or a worshipping community may consider such a reading appropriate.[1]
The term Bhog is used in the Sikh religion for observances that are fulfilled along with the reading of the concluding part of the Sri Guru Granth Sahib Ji. The reading of this holy scripture is done on a day-to-day basis with a staff of readers at a major worship centre. The community generally relates 'Bhog' to an uninterrupted and complete reading of their holy book (Sri Guru Granth Sahib Ji). This usually takes days to complete through a relay of readers who work round-the-clock. This is also called the Akhand Path. This type of path and hence the 'Bhog' as it comes to its end, can be performed in conjunction with weddings, obsequies, anniversaries and other occasions, when a family or a worship community might consider such reading to be appropriate.
Bhog also takes place when a family or a community decides to go for a slower reading of the holy scripture (Sahaj Path). The reading is done as and when circumstances permit. The 'Bhog' comes at its end and has to be recited in a single session, without a break. Another variation is the Saptahik Path, in which the reading of the scripture has to be completed within a week. The Sahaj Path may continue for months.
'Bhog' is a derivative from the Sanskrit word "Bhoga" and as a verb it means 'to end' or 'to conclude'. It is generally used to denote a funeral service.[4] The Karah Prasad that is distributed at the end of any congregational service might also be termed 'Bhog'. An occasion of joy or sorrow, prompt a Sikh householder to follow the path of the Guru Granth Sahib Ji, preferred by himself or his family. If this is not possible, then Pathis or scripture-readers are invited for this purpose. The assignation of the time period is often announced at a local Gurudwara during the Sangat. Notices might be placed in the newspapers.
In the case of Saptahik Paths, the reader reads the entire Holy Book except for the last five pages. This is when the Karah Prasad is prepared. The unread portion is continued after the 'inaugural hymns'. The Pathi would start slowly and would read Guru Teg Bahadur's 57 couplets, Mundavani and a Sloka (or a hymn) by Guru Arjan. The Ragamala follows this.
The Ardas is read after the reading is completed. Ardas has its own powerful associations brought into bhog. These include recalling the glorious past of the Sikhs: their heroism, devotion, martyrdom and marking the present Khalsa.
After the Ardas, the Hukam or command for the day is obtained by reading out the hymn offered by the text which is naturally interpreted in the context of the intention of the path, that is, as the word of the Guru to those receiving it at that point, with their purposes particularly in mind, be it a family event, a funeral, a wedding, or invocation for blessing on a new venture.
In West Bengal and neighboring regions, Bhog is commonly distributed in major festivals like the Durga Puja, Kali Puja, Saraswati Puja and other community poojas. It is commonly served in large temple complexes. The bhog is a blessed food that doubles up as a complete meal as opposed to prasad, which in West Bengal, would be in smaller quantity and would not be intended to be a meal. A most common form of bhog is in the form of Khichdi, served with a semi dry vegetable preparation, sweet tomato chutney and payesh (kheer), which is a rice pudding. This is typically served on flat plates of leaves of Sal (tree) joined with small twigs, all of which are then discarded.
"What do you mean by you just made it like Roshogolla? You are talking about Kamalabhog, right? I hope you remember the difference! Dolon you have grown up seeing the haluikor making it at home and me even"
It was then I realized my mistake! I followed the recipe of my Gurer Roshogolla and tried to make Kamalabhog! We then talked for hours. Baba was talking about Thamma and her cooking skills. He was also remembering several occasions when we used to have "Vien" at home to make Mishti.
Those who don't know, in the Bengali households, even a few years back, "Haluikor" aka the sweet makers were called during the occasions such as marriage to make desserts of a different kind. They used to come as a team. "Vien" was the common name for this system.
These days the system is almost obsolete. I don't see a team of cooks working at a marriage, living at the house, making sweets one by one following a chain! Their system was scientific and structured. They used to start with the making of Rosh aka Sheera or Suger Syrup. Three or four types of syrups were made starting with "ek tarer rosh" (single string); followed by "dui tarer rosh" (double string); "tin tar" (three strings) and "rongin rosh" (flavored and colored one). The last one was meant for Komola Bhog.
As I was saying their system was very structural back then, so I must share the details at least as much as I know. A meeting with the family to understand their need was a must. There were a few delicacies that were almost there in every marriage. Roshogolla, Rajbhog, Flavored Rajbhog (Mostly Kamalabhog); Chumchum, Bonde, Pantua, Kalojam, Sondesh, Makha Sondesh, Soktyo Pak Biye Sondesh Dorbesh, and Doi along with Kuncho Nimki, Padma Niumki were common. Once the syrup was ready, the next process was to make Chana and Kheer using the milk.
The chana was then separated for each item. Roshogolla calls for Chana and light syrup while Rajbhog needs Semolina and stuffing along with the light syrup. Kamalabhog needed orange flavoring and also color along with the ingredients of Rajbhog!
Sondesh or Makha Sondesh needed a portion of the heavy syrup however, most of the heavy syrup was needed to make Pantua, the more fried version of it Kalojam, Bonde, and also Darbesh. I must mention Chumchum is also prepared with heavier syrup. The spare flour from Bonde and Darbesh was used in making the Nimki. Doi was of three types; Tok doi, Mishti doi for the marriage feast, and Kheer doi for Totto. Then there was Biye Sondesh. The big fat korapaker Sondesh meant for the totto. I think I haven't missed anything. Though Baba is going to read this post and hopefully after criticizing me is going to help me with some more details. By the way, I forgot Khirmohon, the one which is in between Roshogolla and Chumchum and filled with Kheer.
Now that I am done with the nostalgia-loaded details of Vien I must share about Kamalabhog. As I already have mentioned, Komolabhog is an orange-flavored Rajbhog. In this dessert, the cheese ball should not be spongy like Roshogolla. Ideally, it should be heavy and with a stuffing. The heaviness comes from Semolina aka Suji. Commercially original orange is not used in making the mishti, instead, orange essence and food color are used.
I was initially trying to make the Komolabhog without adding semolina and also with orange instead of the essence and color. What I was getting was anything but Kamalabhog. Basically, I was following the recipe of Gurer Roshogolla! Baba told me to add suji and also to use essence and color and it worked. I must mention baba knows several intricacies about Bengali food and especially Mishti thanks to Thamma's influence. I have listed Baba's suggestions in the note section of the recipe. Though it took time, however, I really cannot complain about the recipe baba shared. In addition, the discussion was amazing for sure. It helped me a lot to draft this post. Though I know, I have written quite a lengthy one!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at dolon...@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Your komolabhog recipe is unreliable.
In the main recipe for 300 gm paneer you ask to add 4 tbsp sujiand 2 tbsp maida.
But in the note at the bottom you specify that God every 100 gm paneer the soju should be 1 & 1/2 tbsp.And thrte is no mention of maida!!
Could you please explain?
I think you decided to skip point number 2 intentionally! All-purpose flour is mentioned there. Secondly, I still go by the recipe which is tried and sampled. Quality of paneer/ chana varies and hence the note part. you must add 1/2 tbsp. per 100g. However you should have some ore available with you. So that if needed you can add a little to make perfect dough. I never believed in 1 Tsp. salt method; instead I prefer salt as needed. Hope this clarifies. Last but not the least, if you find the recipe unreliable; there are thousands of options available. I generally do that :).
Lord Clive was familiar with Hindu festivals, and Durga Pujo was one such event that he wished to witness on a grand scale and Naba Krishna took up this suggestion, and the rest is history," says Tirthankar Krishna Deb, a member from the eighth generation of the family.
Only Brahmins were allowed to offer anna or rice to the gods due to their caste superiority," explains food researcher and historian Pritha Sen. The goddess instead is given monda mithai, a selection of gigantic sweetmeats prepared by Brahmin cooks. The offerings are served on huge trays of the size of the wheels of a tonga. Imagine big mounds of sweets made with refined flour, sugar and ghee each weighing at least a kilo. The bhog menu includes bhaja or fried mishti such as mithe gaja, chauko (square) gaja, peraki stuffed with cinnamon-flavoured kheer, katkati, hot shingara, or samosa stuffed with potatoes or lentils, nimki, and radha ballavi (deep-fried bread stuffed with lentils) each the size of a plate. What steals the show is the motichoor ladoo, a mammoth sweet which, unlike regular motichoor, is pristine white (imagine sago or sabudana) in colour. Deb also mentions kaath nimki, a brick-shaped savoury item almost 3 inches long and 1.5 inches wide, which takes several hours to fry in pure ghee.
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