Paryushan parv- Day One - Uttam Kshama or Forgivness Day
Anupama Jain
It was a humid September afternoon. September is the month of various religious festivals like Ramadan, Ganesh Chaturthy and Jain Paryushan parva etc. but in spite of this, an uneasy calm prevailed in the atmosphere. My car was passing through the busy street and my hands carefully moving on the wheels ,I was also listening to the radio news ,a news reader with concerned voice was giving a sad account of a hostage drama where terrorists took hostage of a mother and her three kids My heart went for poor mother and her innocent kids. . It saddened me more. Nowadays everybody talks about earth being a global village but are we getting devoid of sentiments of non-violence, compassion and peaceful co -existence?.They are totally forgotten in this global village. Where are we heading for?. Suddenly I heard the sound of temple bells and devotional songs .Amidst that sound and chanting of Namo kar mantra, I saw images of some serene looking jain monks slowly descending from temple steps followed by the stream of devotees. I got down from the car ,bowed before revered monks and whispered Namostu! I was told that Muni maharaj jee were going for pravachans( Sermons) Yes, this is the period of auspicious paryushan parv - A jain festival of self upliftment ,self purification and forgiveness I prayed to god- give those terrorists "sadbudhee" and free those poor souls from their clutches . And gradually pious aura of monks overshadowed those thoughts of sadness and despair ,with a ray of hope positive thinking took the front seat as if a message has been delivered from the protector almighty- Don’t worry- Be good and do good karmas and everything will be ofine Like all other religions of the world, Jainism very strongly propagates principles of non-violence, peace, love, compassion and peaceful coexistence it would be more appropriate to say that these tenets are the basis or the mool mantra of Jainism. It preaches that we should not harm not only humans but any living being by our thoughts and words let alone by our deeds.( Man - Wachan - Kaya )
Fasting is the important part of this process of self upliftment .According to jain scriptures, it is necessary for spiritual growth as well as it purifies the body and mind and bring freshness and agility but before we share some wonderful pious or satvik recipes for this special period of enlightenment, let us first concentrate on A B C of Paryushan Parva for a while
The Jain community ,whether they are in living in downtown of Delhi- Chandni Chowk or Manhattan -New York , Australia or Dubai, they celebrate this religious function with same fervor everywhere annually. This festival popularly known as ‘Paryushan Parva’ celebrated every year in the auspicious month of ‘Bhadrapad’ of the calendar extends from the fifth day to fourteenth day (Panchmi to Chaturdashi) of the bright fortnight. The festival ordains the Jains to observe the ten universal supreme virtues in daily practical life. Besides assuring a blissful existence in this world and the other world for every living being, it aims at the ultimate that is- attainment of salvation - the supreme ideal for mundane soul. The non-Jains also express high respect for this Jain festival. All members of Jain community- high and small, young and old, and males and females, participate with full enthusiasm in the various religious rituas and cultural programs. In these days Temples are filled with devotees, even small kids are encouraged to visit the temples daily. In the early hours devotees perform poojas and Abhishekam and in the evenings listen the holy sermons of the saints and learned Jain scholars during the ten-day festival. During this festival all activities, that pollutes the world with social discord or bitterness are specially declared taboo. It will be more appropriate to describe this festival Celebration of Human values -brotherhood ,compassion and peace. These celebrations harbinger social harmony and amity and propagate the essence of Jainism that is Live and let Live and Ahimsa.
The word Paryushan is derived from par-means- all kinds, and ushan-means-,to burn – hence to burn or shed all types of karmas, Jains celebrate these holy days by practicing renunciation, austerities, donation, meditation and scripture reading. In nutshell it is a holy festival of self introspection self enlightenment with a ultimate desire for salvation or moksha.
Function is celebrated in Chaturmas or the four months of rainy season it is the only period for jain monks to settle in one place for a longer duration who otherwise are always on move, it is time for the householders- sharavak to have an annual renewal of the faith by listening to the sermons of the Dharma and by meditation and vratas (self-control).
The real purpose of the Paryushan is to purify our soul by staying closer to our own soul from all ten directions and to stay absorbed in our own-self (soul), to look at our own faults, to ask for forgiveness for the mistakes we have committed, and take vows to minimize our faults. At least for these ten days We try to minimize our worldly comforts,needs of our body (like food) and our business so that we can concentrate on our-self and try to move toward self upliftment
These ten days– one by one is dedicated to ten best characteristics of the soul called Ten universal virtues ( 10 components of the dharma): Uttam Kshamä (noble forgiveness), Uttam Märdav (Humility or gentleness), Uttam Ärjav (straightforwardness or uprightness), Uttam Shauch (content - absence of greed or purity), Uttam Satya (truth), Uttam Sanyam (restraint of all senses), Uttam Tapa (austerities), Uttam Tyäga (renunciation,charity), Uttam Äkinchan (non-possessiveness or lack of possession ) and Uttam Brahmachärya (celibacy or chastity) .From these ten virtues first three i.e uttam kshama ,uttam mardav and uttam arjav are called emotions and sentiments. Next five i.e uttam satya,uttam shauch, uttam sanyam, uttam tap and uttam tyaag are called solutions and remedies for these emotions and last two virtues i.e uttam aakinchan and uttam brahmacharya are called essence of ten supreme virtues
The ten day celebration starts from uttam Kshamä (noble forgiveness),by asking forgiveness from all living begins including human beings.animals,birds,insects even from plants for any mistake committed by own self , knowingly or unknowingly, with the unity of the mind, speech body (man, vachan ,kaya) It also include bestowing forgiveness to all living beings for their deeds.
And finally, let us talk about the simple satvik food which we are supposed to take in this holy period Satvik food is prepared with ingredients which cause least amount of violence. This type of food is said to have the qualities of filling the body and soul with the feelings of compassion, bliss spirituality and morality. This is a pure vegetarian food and it includes grains, lentils, fruits some vegetables and dry fruits.Most of jains doesn’t take onion, garlic and root vegetables . So specially these days one should take pious food which nourishes the body so that we can remain healthy and communicate more effectively with god and dedicate our self to the almighty as they say jaisa khaye anna ,waisa hoi man so, specially in these day jains are very particular about the food that they eat it should be simple satvik or pious food It should not contain even fresh vegetables and fruits. only dried pulses, lentils, dried spices ,dry fruits ,milk ,curd and pure desi ghee can be eaten. any chewable eatable after sun set is absolutely no-no. According to Jain scriptures, fasting is necessary for spiritual growth. It purifies the body and the mind and brings freshness and agility. Fasting does not mean – skipping the food .It is done with a clear goal – that of practicing an austerity to purify the body, to lessen karmic bondage, to attain spiritual growth - while skipping a meal, happens because one is having hectic day or has overeaten at the earlier meal. The feeling on days of upavas is one of power, resolve and spiritual growth, while the feeling on days when a meal is skipped is of deep hunger, exhaustion and so on. Though the acts are the same, different objectives produce profoundly different physical, psychological and spiritual outcomes. Hence the sages have ver clearly defined the types of fasting and the need to take on them in a pre-meditated approach.
Happy paryushan parva & may god be with you always
Mix Grain Khichdi with chutney
Ingredients for khichdi
200 Gm Basmati Rice , 75 Gm Masoor Dal
75Gm Moong Dal, 75 grams chhilka moong
75grams wheat porridge, 1 Tsp sesame seeds
2 Dried Red Chilly , 2 Bay Leaves
½ Tsp Cumin Seeds, ½ tsp bishop seeds or ajwain1
8 Tsp Ghee, Salt to Taste
For chutney
2 Cardamoms, 1tbsp sesame seeds
1tsp Cumin Seeds 1 Tsp Coriander Seed ,
1 Tsp amchoor powder,salt to taste
Khichdi method:
• Roast the dals and wheat dalia saparately in low flame till it becomes golden brown .
• Wash dal and porridge a long with basmati rice
• Fry cumin seeds, coriander seeds, sesame seeds, bishop seeds turmeric powder, cardamoms, cloves, , and well and grind these together in a mixer.
• In a pressure-cooker, heat ghee and add masala .
• Saute for 2 minutes on low flame.
• Put the rice, porridge and the dals also into the pressure cooker.
• Add water and salt and cook by closing the lid of the cooker
For chutney, dry roast all masala and grind it into fine powder,mix salt(it can be eaten in dry form or mix with water)
Methi Daana Sabzi Ingredients: 1 tbsp yellow fenugreek seeds, washed1 tsp. red chilli powder1/2 tsp. dhania (coriander seed) powder1/4 tsp. turmeric powder3-4 pinches garam masala powdersalt to taste1/2 tsp. amchoor 5-6 dry red chillies 1/2 tsp. each cumin & mustard seeds1tsp whole coriander seeds 2 tbsp.pure ghee
Method:
1. Wash, drain and soak fenugreek seeds for 2hours.
2. Boil fenugreek seeds in water, till soft but should not burst.
3. Drain, wash a couple of times, drain, keep aside.
4. Mix chilli, turmeric, dhania powders in ½ cup water and keep aside.
5. Heat ghee in a heavy pan.
6. Add mustard and cumin seeds, res chillies, whole coriander seeds, allow to splutter.
7. Add masala water, stir till gheel floats.
8. Add methi seeds, amchoor, garam masala, mix well.
9. Simmer further 2-3 minutes, take off fire.
10. The gravy should be a not too thick masala.
11. Cover and allow flavours to blend for at least 15 minutes before serving.
12. Serve hot with chapatis or hot steamed rice.
Moong ke Ghatte ki Sabzi
INGREDIENTS :
For ghatta:1 cup green gram flour (dhuli moong atta)1 tsp. red chilli powder2 tsp. pure gheesalt to tastesome warm water2 cups water
For gravy:1 cup fresh curds,1 tbsp. ghee 1 tsp. red chilli powder, 1/2 tsp. dhania powder1/2 tsp. turmeric powder 1/2 tsp bishop seeds or ajwain, salt to taste, 1tsp of sesame seeds1/2 tsp. each cumin & mustard seeds1 cup water
METHOD :
For gatte:
1. Dry roast masala,cool and grind coarsely Take flour in a plate. Sprinkle masala over it.
2. Add ghee and mix well.
3. Mix a tsp. of water .
4. Keep moderately stiff and knead till soft
5. Break off a small chunk, press in a cylindrical shape.
6. Roll on a plate or flat outside to make a thin long cylinder.
7. Repeat the procedure for all dough.
8. Place water to boil. When bubbling, smoothly dip the ghattas, and allow to boil.
9. Cover with a lid, pour some water on the lid.
10. Allow to simmer for 25-30 minutes, stirring once or twice in between.
11. Add more water if required.
12. Remove from heat, with a prick out the ghattas.
13. Keep aside the water, slice cooled ghattas into 1/4” pieces.
For gravy:
1. Make a paste of masalas in 1/2 cup water.
2. Hea tghee, add seeds. Allow to splutter.
3. Add masala paste and stir for 2-3 minutes.
4. Add curds and stir continuously for 8-10 minutes.
5. Add remaining water, water drained from boiled ghattas and bring back to boil.
6. When boiling, add ghattas and simmer on low for 5-7 minutes or till gravy is a little thick.
7. Transfer to serving bowl.
8. Serve hot with roti or parantha
Atte K a Seera
INGREDIENTS:
1 1/2 tbsp – ghee1 1 tbsp - wheat flour
1tsp chaar magaz
8-10 pounded almonds
6-7 pepper corns(roasted)1 cup - water1 1/2 cup - milkSugar to taste
Method:
Dry roast chaar magaz
Heat ghee in a pan.
Add flour; roast flour stirring continuously, over low fire.
When flour is a light golden brown, and exudes strong aroma, add water.
Stir continuously to avoid lumps and bring to a boil
Add milk and sugar.
Bring to boil and allow to boil for 2 minutes Add chaar magaz,pepper corn& pounded almonds. Serve piping hot.
And after the nutritious satvik meal instead of desert have this tasty Digestive and feel the difference.
Ingredients:1/2 liter waer
1tsp dry ginger powder
1/2tsp ajwain
1/2tsp cumin seeds
30 grams jaggery
Salt to taste
½ tsp pure ghee
Method:
Dry raoast ginger powder,ajwain and cumin seeds .grind into a fine powder,Heat ghee in a pan,sputter a pinch of whole cumin seeds, add water.jaggery masala powder . and salt .simmer for 8 minutes .Serve 200ml.
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