PokharoAn immensely popular offering at the anand bazaar in Jagannath temple, Puri.Indeed, the Mahaprasad is reputed to have magical qualities of transformation.KanikaIngredients1 katori rice1 tbsp moong dhuli dal2 katoris water ¾ katori sugar¼ tsp badi elaichi powder¼ tsp lavang powderA good pinch of jaiphal1 tbsp kishmishScant pinch camphor1/4 tsp dalchini powder¼ katori mixed nuts: almonds, walnuts and pista, roughly chopped2 tbsp gheeMethodPick and wash the rice and dal. Bhog in that sense is holistic — taking care of bodily and intellectual needs and thereby spiritual growth. Bring the water to a boil and tip in the rice. Only later did individual homes light their own fires.Six ritu (the cycle of the seasons) is a valuable guide to the selection of ingredients and one cannot go wrong if we use what is a typical natural product of that season. Clearly, nature intended their use at that specific moment in time. Then tip in the rice mix and when about 70 per cent done, topple in the sugar and spices and continue to cook on moderate heat till 95 per cent ready.Ras ki pakoriUnusual and exceptionally moreish, this is an example of seasonal kadhai ki sevaIngredientsSoft, ripe dussehri/kesar kairi mangoes 3Besan as required — about a katori and a halfBaking soda ½ China Wholesale Ferro titanium cored wire tspZeera 1 tspPinch of hingPeppercorns, halved 6-7Ghee 3 tbspGhee to frySugar 1 katoriWater to make chashni ½ katoriBoora for dusting MethodPeel and pulp the mangoes. Interestingly, some vegetables/fruits are available for only a very short time. Heat a tbsp of the remaining ghee and add ground masala, salt and enough water for a gravy consistency. Serve with rice or bejar rotis.In the times of community living the temple kitchen was where bhog was prepared and then distributed as prasad. Serve chilled. Certain vegetables are completely taboo e.Meetha raitaIngredientsChoose from mango pulp, kharbooza pulp, kishmish soaked in water, angoor (grapes white or black) halved, pineapple cut into small pieces, apple grated or cut into small cubesDahi 2 katorisMishri ¼ katoriA pinch of baras2-3 pods of crushed elaichiSendha namak to tasteA good pinch of freshly made bhuna zeeraMethodPut the dahi into a fine muslin cloth to drain. Bhog is offered with great fanfare and celebration and served with anand bhav (pleasure) for the anand (pleasure) of the deity. An element of exotica is also added as the bhaav is to offer something special. Food is an integral part of Indian culture and the great emphasis on food is apparent from the fact that it has often been called the ‘kitchen religion’.Cultural heritage is the legacy of physical artifacts and intangible attributes of a group or society that are inherited from past generations, maintained in the present and bestowed for the benefit of future generations.Dry roast the zeera, dalchini, kali mirch, dhania and grind along with the narial to a smooth paste. Pass through a sieve/white muslin cloth. Milk products for instance have to be made with cows’ milk alone. In early Indian society, the prasad distributed was the primary source of nutrition. While there are many general considerations concerning various aspects of bhog, some temples follow rituals that are unique to their sampraday (religious system or identity).IngredientsLeft over rice gruel (if it gets mildly sour, even better), 2 litres4 inch piece ambokuri ada (mango flavoured ginger, native to Orissa)Nimbu (lemon or lime) leaves, gently crushed to release the flavour, 5Santra (orange) leaves gently crushed to release the flavour, 5 Juice of two nimbus Juice of two santrasSantra, thinly sliced, 1Nimbus, thinly sliced, 2Samudri namak (sea salt), 2 tspCoarse paste of hari mirch (green chilli) and adrak (ginger), 2 tspFreshly roasted zeera, roughly crushed, 2 tspKala namak (rock salt), 1 tspMethodMix all the ingredients and chill.According to the Ayurveda, sattvic food promotes longevity, health purity, strength, happiness and cheerfulness, rajasic causes pain, grief and disease and tamsic promotes slothfulness, cruelty and evil nature. At the Govindevji temple in Imphal, wood with rice husk is used as fuel.Heat the ghee and drop in little balls of the batter, frying till a lovely golden and crisp. Similarly, bhog should express the concepts of purity, devotion and non-violence. Additions were made to simple recipes in the bhog tradition to either richen or modify them.. In Guruyayur temple (Kerala), the husk of the coconut fuels the fire used to cook bhog while tamarind bark is used to cook food for the devotees. Temple kitchens however have been an exception and rituals of puja and ceremony, festivals and bhog have by and large remained as per the vidhi (method) laid down in the shastras (ancient texts).The basic tenets of bhog offerings continued to influence the selection and preparation of food items in homes thereafter, especially those following vegetarian diets.Pottal rasaIngredients½ kg pottal (parwal)Ghee to fry2 sticks dalchini1 tsp zeera1 tsp dhania seeds¼ tsp kali mirch2 tbsp grated fresh nariyalSalt to taste¼ tsp haldi powderMethodWash and dry the pottal and cut into roundels. Great emphasis is laid on the hygiene, purity, attitude, mind and emotional state of the person who is cooking.Ingredients are selected with utmost care keeping in mind quality and purity. Cook till soft, adding more water if required and drain the remaining water when done. Tulsi is an essential part of bhog which is considered incomplete if tulsi leaves are missing. Now place another layer on top and dust again.Make a thin coatable chashni with the sugar and water and briefly dunk the golden balls into the chashni till just coated. Heat ghee and fry to golden brown. It has extremely cooling properties and is a wonderful example of the use of local ingredients.Add baking soda, zeera, hing, peppercorns and mix.Add besan a little at a time till you have a dropping consistency batter. All the five tastes — sweet, sour, bitter, salty and astringent — are incorporated during the course of the day. Cook till pottal is tender but still has lachak (body). Hindu texts put heavy emphasis on eating the right kind of food since it is the main source of energy for the physical body and nourishment for the mind.In most temples, steel and aluminum vessels are shunned, while copper, brass, bronze even silver in some cases are preferred. Special mantras are recited, flowers and incense create an ambience and bells tinkle along. The samagri or ingredients burnt in the holy fire/agni emit through their fumes certain properties that cleanse and purify the atmosphere, creating harmony, peace and friendship. Red hued vegetables like carrots and tomatoes are avoided because of their colour association with blood while cauliflower and red chilies are also ignored as being difficult for the delicate satvik digestive system. Drain well. In many homes, a small portion of each meal is first served to the household deity before being consumed.According to the principals of Ayurveda, sattvic food promotes longevity, health purity, strength, happiness and cheerfulness, rajasic causes pain, grief and disease and tamsic promotes slothfulness, cruelty and evil nature. A flame from this yagya (sacred fire) is used to light the fire for preparing bhog.Bring to a boil and then lower the flame and add fried pottal. From ancient times in India, the temple has been considered not only the spiritual but also the social center of Indian society. Leave to rest about 10 mins, fluff up and serve. In Jagannath temple (Puri), the bark of the Daaru tree is used –— Daaru literally means to erode or take away…in this case it implies the erosion of all suffering.Black rice 1 katoriWater 6-7 katorisMethodPick, wash and soak the rice for half an hour. It is a rare god indeed who would not be tempted to eat!Black RiceDeep purple rather than black in colour due to the high content of anthocynins.Preparation for cooking bhog is as important as the actual process of cooking in temples all over. Repeat till all the pakoris are arranged. Pour into glasses without straining and serve.Drain well. This was also called ‘forbidden rice’ as it was consumed only by the Chinese emperors and not available to commoners. It is served to the deities in temples as bhog and to the needy and poor as part of sewa (community service). Similarly, pure ghee made from cow’s milk is the preferred medium of cooking and if at all oil is used it is mustard oil and not the refined variant. Tatiya sthan in Vrindavan continues to use clay utensils specially made in Kamvana and Jagannath temple in Puri has its own potters!A common denominator for all temples with regard to bhog is that it should nourish and feed not only the body but also the mind. Practically speaking, why a certain fuel is used in combination with a certain metal vessel is because of the conduction factor.Serve immediately. Put the water to boil. A high protein and carbohydrate quotient makes it very healthy but difficult to digest, so it is served in very small portions.Indeed, bhaav (emotional vibe) is the most valuable ingredient in the preparation of bhog. Remove and mix with mishri till it dissolves. Thus, whatever we eat impacts the triple qualities of sattva, rajas and tamas which in turn impacts the balance of our minds and bodies. tamsic ingredients like onion and garlic are shunned because they arouse the base emotions. Add the fruit of your choice or a combination and stir well. Before cooking bhog for the day commences, a havan is performed.g.Now pour in the ghee, cover and cook for a few minutes and take off heat.To serve, place a layer of the ras ki pakoris on a tray and dust with boora.The day is divided into aath prahar — eight (unequal) sections for the purpose of worship and bhog, with each temple following its own timeline. Prayers urging the deity to partake of the offering/cajoling are an indispensible part of the serving. There is an emphasis on fruits, milk and its by-products and nuts — often used innovatively. It was here that education was imparted, matchmakers flourished, marriages were sanctified and so on. Thus, ingredients are used according to their suitability to the demands of the season, the colour palette, varying textures and tastes are also considered while choosing a menu. A different raag accompanies the offering depending on the time of year and day. It should be easy to digest, pure and subtle.Serve with kheer.Now pour in 3 tbsp ghee and beat very well till the batter is light and fluffy.Mix in crushed baras, sendha namak and finely powdered elaichi. In many temples only the wood of a certain tree is used. The other significant ingredient is ‘manorath’ — that which is made according to the heart’s desire of the cook… what he feels like serving the Lord. It is offered to ancestors during rituals and to gods during invocation ceremonies.Fire has special significance in Hinduism as with other belief systems since it is believed to be the purest of the five elements and indestructible. Food occupies an important position in the religious life of Hindus.Rituals and ceremonies are followed not only in the process of cooking but also in the serving of bhog

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