Category: Uncategorized

  • ഭണ്ഡാസുരന്റെ ഉദ്ഭവം – ലളിതോപാഖ്യാനം – Lalitha Sahasranama Discourse Part 110

    ഭണ്ഡാസുരന്റെ ഉദ്ഭവം – ലളിതോപാഖ്യാനം – Lalitha Sahasranama Discourse Part 110

    There was a powerful asurā named Tārakā who repeatedly defeated the Devas in heaven. He had cleverly obtained a boon that only the son of Lord Paramaṣivā could defeat him. This occurred after Dhakṣa’s Yaga. Lord Paramaṣivā and his wife, ṣatidevi, the daughter of King Dhakṣa, were not invited to the Yajṉa organized by Dhakṣa. ṣatidevi attended the Yajṉa alone, but unable to endure the humiliating insults Dhakṣa directed at Lord Shiva, she decided to renounce her physical body. She detached her brahmasvarūpa (divine consciousness) and immolated herself in the fire. In deep grief, Lord Shiva carried Sati’s burnt body and wandered across the universe. Lord Vishnu, using his sudarṣaṉa cakrā, cut the body into fifty-one pieces, which fell at various places, later known as shaktipītās.
    This is where the story begins. Lord Shiva’s anger subsided, and he retreated to the Himalayas, assuming the form of Dhakṣiṇāmūrthi, the embodiment of Supreme Consciousness. He engaged in intense penance, detached from all thoughts and emotions, absorbed in solitary meditation for years.

    The Devas were desperate for the birth of a son to Shiva, as only he could defeat the demon Tārakāsurā. At this time, Sati Devi had reincarnated as Pārvati Devī, living in the Himalayas, devotedly caring for Lord Shiva, who remained in deep meditation. The Lalithopākhyāṉam begins here. The Devas thought, “If Pārvati and Paramesvarā were to marry, Siva Kumārā would be born. He would defeat Tārakāsurā and free us from our fearful and humiliating existence.”

    In his arrogance, Maṉmatā, the God of love, thought, “Let my arrows of love and desire awaken Lord Shiva’s affection for Pārvati and lead to the birth of Siva Kumārā.” However, when he approached Lord Shiva, the Lord opened his third eye and burned Kāmadevā to ashes. Thus, Kāmadevā ceased to exist. The Lalithopākhyāṉam begins at this point, where Kāmadevā, who had tried to assist the Devas, was reduced to ashes by the fire from Shiva’s third eye. The Devas were distressed, as Kāmadevā’s intentions had been sincere in helping them. Chitraseṉa, an army chief, collected Kāmadevā’s ashes and drew a form from them. There are two interpretations of the form created by Chitraseṉa.

    Some say that the form Chitraseṉa created from Kāmadevā’s ashes was an incomparably beautiful version of Maṉmatā. However, when Brahmā saw this figure, he burst into laughter. Since he was not its creator, Brahmā sarcastically exclaimed, “Bhandā, Bhandā” a Sanskrit term used to mock. Brahmā found the figure amusing and thought, “What a strange form Chitraseṉa has made.” Despite this, the Devas still carried the form and placed it before Paramesvarā.

    It is said that when Lord Shiva glanced briefly at the form, it came to life. Out of sympathy for Maṉmatā, the Devas bestowed various boons upon this newly created being. They offered ceremonial umbrellas and fans, while Sūryā (the Sun God) and the nine planets presented him with various gifts. Indra gifted him an elephant comparable to Airāvatā. A sage then initiated this being, named Bhandā, into the Rudramantra.

    Bhandā was instructed to chant the Rudramantra daily for his prosperity and growth. He was granted a boon to live in great prosperity for sixty thousand years. However, betraying the trust of the Devas, Bhandā became an evil and formidable asura. With the destruction of love and desire embodied by Kāmadevā, a being fueled by terrible anger was born—Bhandāsurā. In their fear of Bhandāsurā, the Devas even forgot the torment they had been enduring under Tārakāsurā.

    One of the Devas had granted Bhandā a boon: “You will gain half the strength of every foe you fight.” This is part of the history of Bhandāsurā’s destruction, as detailed in the Lalitha Sahasranama. We will learn more in the upcoming episodes.

    To be continued….
    #Lalita #LalithaSahasranamam

  • Gita Painting at Amritapuri Ashram

    Gita Painting at Amritapuri Ashram

    As part of the Bhagavad Gita Jayanti celebrations of 2024, we are delighted to invite you to participate in the Community Painting Festival at Amritapuri Ashram, Kollam, Kerala.
    This festival is an opportunity to express your creativity while celebrating the timeless teachings of the Bhagavad Gita.
    ===
    Guidelines:
    – Theme: Artwork should be inspired by any chosen shloka from the Bhagavad Gita.
    – Canvas: A 2×3 feet acrylic canvas will be provided to each participant.
    – Style: You are welcome to choose between traditional, modern, or abstract styles for your painting.
    – Supplies: Participants must bring their own painting kits and supplies.
    – Register Here: (http://amrita.link/gitapainting)
    – Last Date to Register: 8 December 2024
    ===
    Event Details:
    – Date: Wednesday, 11 December 2024
    – Time: 9:00 am to 1:30 pm
    – Venue: Amritapuri Ashram, Kollam, Kerala

  • Mutton Pepper Fry Recipe | Quick Pressure Cooker Mutton Fry | मटन काली मिर्च फ्राई | Sanjyot Keer

    Mutton Pepper Fry Recipe | Quick Pressure Cooker Mutton Fry | मटन काली मिर्च फ्राई | Sanjyot Keer

    Full written – Mutton Pepper Fry

    Prep time: 10-15 minutes
    Cooking time: 40-45 minutes
    Serves: 4-5 people

    Ingredients:
    Pepper Fry Masala
    BLACK PEPPERCORNS | साबुत काली मिर्च 2 TBSP
    FENNEL SEEDS | सौंफ 1 TSP
    CUMIN SEEDS | जीरा 1 TSP
    Cooking
    OIL | तेल 3-4 TBSP
    CUMIN SEEDS | जीरा ½ TSP
    FENNEL SEEDS | सौंफ ½ TSP
    GARLIC | लहसुन 8-10 CLOVES
    CURRY LEAVES | कड़ी पत्ता 8-10 NOS.
    ONION | प्याज़ 4 MEDIUM SIZE (SLICED)
    MUTTON | मटन 1 KG
    GINGER GARLIC GREEN CHILLI PASTE | अदरक लहसुन मिर्च कि पेस्ट 2 TBSP
    TURMERIC POWDER | हल्दी पाउडर ¼ TSP
    GARAM MASALA | गरम मसाला ¼ TSP
    SALT | नमक TO TASTE
    HOT WATER | गरम पानी 150-200 ML
    PEPPER FRY MASALA | पेपर फ्राई मसाला
    CURRY LEAVES | कड़ी पत्ता A LARGE HANDFUL
    GREEN CHILLI | हरी मिर्च 2-3 NOS. (SLIT)
    GHEE | घी 1 TBSP
    FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
    LEMON JUICE | नींबू का रस OF HALF A LEMON
    Method:
    Set a small pan over high heat & once it gets hot, lower the flame & add fennel seeds, cumin seeds & black peppercorns, keep stirring & dry roast them over low flame until the cumin seeds turn light brown, then transfer them into a bowl, cool them down completely & grind into a fine powder.
    Set a pressure cooker high flame & add the oil, let it get hot.
    Add cumin & fennel seeds, garlic, curry leaves, stir well & cook for a few seconds.
    Further add the sliced onions & cook them over medium high flame until they turn light golden brown.
    Once the onions turn golden brown, add the mutton along with ginger garlic chilli paste, turmeric powder, garam masala & salt, stir well & cook for 3-4 minutes over high flame.
    Add water & then pressure cooker over high flame until the first whistle, then lower then flame cook for 4-5 more whistles, you have to cook until the mutton is 85-90% cooked, cooking time will depend on the quality of the mutton.
    Once cooked, switch off the flame & let the cooker depressurize naturally.
    Open the lid, stir well & switch on the flame on high & pepper fry masala, curry leaves & green chillies, stir well & cook until all the moisture gets evaporated & the masala sticks to the mutton, it will also get fully cooked in the process.
    Then taste & adjust salt if required, & lastly just heat some ghee in a small pan & add it into the mutton & add fresh coriander & stir well.
    Your delicious mutton pepper fry is ready, serve it with some parotta.

    #YFL #SanjyotKeer #muttonpepperfry

    The Music I use in All my videos – https://bit.ly/3CdPbSc
    (Best for independent creators)

    Follow us on all platforms:
    Facebook – https://bit.ly/3o6alLt
    Instagram – https://bit.ly/2RFkL8z

    Follow my personal handles here: (Chef Sanjyot Keer)
    Facebook – https://bit.ly/3tpjqQA​​​​​​​​​
    Instagram – https://bit.ly/3o0FZK8
    Twitter – https://bit.ly/33qQpJN

    Intro 0:00
    Pepper Fry Masala 1:22
    Cooking Process 3:12
    Plating 6:35
    Outro 7:38

  • Quick & Tasty Chicken Curry in Minutes | Pressure Cooker Recipe | झटपट कुकर चिकन करी | Sanjyot Keer

    Quick & Tasty Chicken Curry in Minutes | Pressure Cooker Recipe | झटपट कुकर चिकन करी | Sanjyot Keer

    Written Recipe – Pressure Cooker Chicken Curry
    Prep time: 5-10 minutes
    Cooking time: 20-25 minutes
    Serves: 4-5 people

    Ingredients:
    Quick Marination
    CHICKEN | चिकन 750 GRAMS – 1 KG
    SALT | नमक TO TASTE
    TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
    KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/4 TSP
    DAHI | दही 2 TBSP
    Base Gravy
    OIL | तेल 1-2 TBSP
    CUMIN SEEDS | जीरा A LARGE PINCH
    ONION | प्याज़ 3 LARGE (SLICED)
    TOMATO | टमाटर 2 NOS. (ROUGHLY CHOPPED)
    CORIANDER STEM | धनिए कि डंठल A HANDFUL
    GREEN CHILLI | हरी मिर्च 2 NOS.
    GINGER | अदरक 4 INCH
    GARLIC | लहसुन A HANDFUL / 20 CLOVES
    SALT | नमक TO TASTE
    HOT WATER | गरम पानी A SPLASH
    WATER | पानी AS REQUIRED (for grinding)
    Final Cooking
    GHEE | घी 2 TBSP
    OIL | तेल 1 TSP
    WHOLE SPICES
    CUMIN SEEDS | जीरा 1/2 TSP
    CINNAMON | दालचीनी 2 INCH
    BAY LEAF | तेज पत्ता 2 NOS.
    GREEN CARDAMOM | हरी इलायची 3 NOS.
    BLACK CARDAMOM | बड़ी इलायची 1 NO.
    POWDERED SPICES
    KASHMIRI RED CHILLI POWDER| कश्मीरी लाल मिर्च पाउडर 1.5 TBSP
    TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
    CORIANDER POWDER | धनिया पाउडर 2 TBSP
    SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
    HOT WATER | गरम पानी AS REQUIRED
    GARAM MASALA | गरम पानी A PINCH
    ROASTED KASURI METHI POWDER | भुनी कसूरी मेथी पाउडर A PINCH
    FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
    Method:
    Add the chicken into a large bowl & add salt, turmeric, kashmiri red chilli powder & curd, mix well & let the chicken marinate until you make the gravy.
    Set a pressure cooker over high flame, add oil & let it get hot.
    Add cumin seeds & onions, stir & cook over medium high flame until the onions turn golden brown.
    Next, add the tomatoes, coriander stem, green chilli, ginger, garlic & salt, stir well cook until the tomatoes turn mushy then add some hot water & scrape the bottom to mix the fond (brown bits left in the pan after cooking, it’s full of flavor), then switch off the flame & let the mixture cool down completely.
    Add the cooled mixture into a mixer grinder jar along with some water & blend it into a fine puree, the base gravy is ready.
    In the same pressure cooker add ghee & oil, let it heat up over high flame.
    Add all the whole spices, prepared puree, all the powdered spices & stir well, then add hot water & stir, make sure the gravy is slightly thin at this stage.
    Put the lid on & pressure cook the gravy for 3 whistles over medium high flame, then switch off the flame & let the cooker depressurize naturally.
    Open the lid & stir well, doing this quick process will shorten the cooking time of the gravy & will help to separate the ghee faster.
    Switch the flame to high & add the marinated chicken, stir well & cook for 1-2 minutes, then add hot water (the level of water should be slightly below the chicken).
    Pressure cook the chicken over high flame until the first whistle blows, then lower the flame to medium & cook for 3 more whistles (the cooking time will depend on the quality of your chicken).
    Once cooked, switch off the flame & let the cooker depressurize naturally, then open the lid & stir well.
    You can adjust the consistency of the gravy as per your preference by adding hot water.
    Lastly taste & adjust salt if required & add garam masala, roasted kasuri methi powder & fresh coriander, stir well.
    Your delicious, quick & super easy pressure cooker chicken curry is ready.
    #YFL #SanjyotKeer #chickencurry

    Buy now:

    BlendLab Pro 2.0 – https://links.yflhome.com/blp2.0ytd
    Amazon – https://links.yflhome.com/blendlabpro2amazon

    The Music I use in All my videos – https://bit.ly/3CdPbSc
    (Best for independent creators)

    Follow us on all platforms:
    Facebook – https://bit.ly/3o6alLt
    Instagram – https://bit.ly/2RFkL8z

    Follow my personal handles here: (Chef Sanjyot Keer)
    Facebook – https://bit.ly/3tpjqQA​​​​​​​​​
    Instagram – https://bit.ly/3o0FZK8
    Twitter – https://bit.ly/33qQpJN

    Intro 0:00
    Marination 1:29
    Base Gravy 1:51
    Final Cooking 5:08
    Plating 8:31
    Outro 10:44

  • ⁠@ikeaindia Makeover Magic for the YFL team

    ⁠@ikeaindia Makeover Magic for the YFL team

    A Diwali gesture for my dream that has proved to be absolute support system since I started YFL!

    Watch the whole video to know more about the beautiful transformation done by @ikeaindia and my dream team’s reactions!

    Click the link below!