Manohi of Lord Jagannath

Manohi lagi items for Lord Sri Jagannath

Source : http://jagannath.orissaculture.com/Mahaprasad/Chhapan%20bhog.html

Mahaprasad
Bhogname- humanstandard- Time - Speciality

GoopalballavBhog- Breakfast- 9.00am- Bhog offered at a place in between Kalahat door and the first wooden bar known as Anasarapindi or Ballav Pindi. Worshipped with 5 upchars, Gandha (Sandal Paste), Puspa (Flower), Deepa (Light), Naivedya (Food)

Sakaldhup of Bhog-Morning meal-10.00am-Bhog offered below Ratnavedi called Pokharia. Worshipped with 16 upchars.

Bhog Mandap Bhog-Supplementary to Sakaldhup-11.00 a m-Offered twice at Bhoga mandap behind Garyda Pillar

meant for huge sale as per the demand.

Madhyana Dhupa-mid day meal-12.30to1.00pm-Bhog offered below Ratnavedi called Pokharia worshipped with 16 upchars.

Sandhya Dhupa-Evening meal-7-8.00pm-Bhog offered below Ratnavedi called Pokharia worshipped with 16 upchars.

Badasimhar Dhupa-Late Night meal-11.15pm-Bhog offered below Ratnavedi called Pokharia. worshipped with 5 upchars followed by Badasimhar Vesha and Gita Govinda song and dance by Devadasi.

When some thing is offered to the Deities in Devine faith that is called “Prasad”. After the Bhog is offered to Jagannath, then the same is re offered to mother Deity Vimala and the offered Bhog becomes Mahaprasad. Jagannath is known as Vairab and Vimala is as Vairabi.

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Phases Of Bhogs, ITEMS OF BHOG OFFERED IN DIFFERENT PHASES

Daily 88 types of Bhog are prepared in different phases, on special occasions and during festivals the number of items increases. Rasagollas are not allowed for Bhog except during Suna Vesha while the Deities remain on Rath after returning from Bahuda Yatra.

Daily Bhogs are offered in 6 phases as per the following tentative time and items.

Except Gopal Ballav Bhog and Bhog Mandap all other 4 bhogs are offered near the Ratnabedi in side the frame of Phokaria which is being drawn by the Puja pandas using Muruj.

Gopal Ballav Bhog is offered in between Kalahat Dwara (Chama or Bijaya Dwara) and 1st wooden bar on the Anasara Pindi (Ballav Pindi) but the Bhog Mandap Bhog are offered on Bhoga Mandap behind the Garuda Khumba (Pillar).

Gopal Ballav Bhog, Bhog Mandap Bhog, Bada Singhar Dhup - Through 5 Upchars

Sakal Dhup, Madhyan Dhup, Sandhya Dhup - Through 16 Upchars

Bhogas are of Two Types.

1. di - Which are not offered in name of "Phokharia". Generally the items like Rice, curry,Dal etc are offered in Kodua.
2. uli - varities opf sweets are presented near Ratnabedi. All the Bhogs are made in 6 tastes except bitter taste in 4 cookong process.

Cooking Process are of 4 Types.

1. Bhima Pak - badi Tiana, guda Khuar, Pakal Nadia Rasa, Pura Pitha, Biri Bara, Guda Kanji
2. Nala Pak - Sakar Tiana, Lapara Tiana, Adanga and variety of Pana.
3. saur Pak - Dudha, Mahur, Alubhaja, Kadali Bhaja, Ada Pachedi, Ghee and glove mixed cake.
4. Sauri Pak - Muga Tiana, Leutia, Koshala, Madhur Lalita Saga and

4 types of Rice which are

a) Sali Arna,b) Khirarne,c) Curd Arna, d) Cold Arna.

All the cooking process made by Chullas which are of hexa gonal sizes and only the wood is allowed for this purpose. For each Chulla, earthen pots named Kuduas are used in 6 layers. The holy fire is always continues and called Baishnabagni. In the kitchen the cooking can be made for about one lakh people at a time. The prepared items are only boiled. Used excess water (Peja) are also not dragged out. About 30 to 70 Quintals of Rice used daily, on special occasions the quantity of Rice exceed more than 100 Quintals. The following vegetables are not used for the cooking purpose. They are Potato, Boiled Rice, Dried Chilli, Oil, Bitter guard (Kalara), Cabbage, Onion, Garlic, Snake gourd (Chhachindra), Gourg (Lau), Ladys Finger (Bhendi), Tomato, Jhudangas, Sajana Chhuin, Milk made Sugar, Been, Carrot (Gajar) etc.

1. GOPALLBALLAV BHOG (Breakfast at 9.00 A M )

Daily on Anabasar Pindi these Bhogs are offered.
Ballav Khai - 44 Oli
Ripe Plaintaih - 7 Nos
Nadia Khudi - 3 Sara
Big Kora - 29 Nos
Small Kora - 220 Nos
D - 4 Badha Then Members of Sevaks conducts this Puja in 5 Upchars. The sevaks include in this list are - Puja Panda, Sudha Suar, Ballav Jogania, Suar Badu, Gara Badu, Palia Maha Suar. In the month of Dhanu Sankranti, Ballav Bhog is offered along with Pahali Bhog. Like this on Dola

Purnima and Snana Purnima days the Ballav Bhog and Sakal Dhup are taken up at a time. During Anabasar the Bhogs are offered near Jay-Vijay door as Sarpamanohi, but not on ballav pindi.

2. SAKAL DHUP (Morning Meal at 10.00 A M )

This is the first cooked meal Bhog. The Sevaks offer this Bhog with 16 Upchars on sitting on Ratnavedi. The following items are supplied by the Temple Administration to take the Process. Cardasnam (Alaicha), Jabadhana, Gl Jaggery, Sacred Thread (Paita), necessary pots, Tulasi Garlandd , Gold Coins - 3 Nos, Dress for Puja, Ghasa water, M -3 Nos and etc. The following items are offered as Bhog for the purpose.

Pithapuli - 4 Sara
Badakanti - 5 Sara
Enduri - 6 Nos cut in to 12 pieces
Mitha Puli - 6 Nos
Dahi Alu & Gray - 1 Sara
Hanskeli - 2 Sara
Sanakanti - 3 Sara
Chand for Puja Panda - 9
Kakapua Jhilli - 4 Nos
Ada Pachedi - 4 Sara
Bundia - 1 Sara
Tata Khechudi - 6 Khuda
Bada Kania - 3 Kudua
Nukhura Khechudi - 3
Sana Khechudi - 3
Sri Balabhadra Khechudi - 2 Kudua
Mendha Mundia - 1 No
Sana Kania - 2 Kudua
Oil Khechudi - 3
Saga - 5

3. BHOG MANDAP BHOG(Supplementary to Breakfast at 11.00 A M )

As per the demand of the devotees. The Bhogs are sold on Payment.

4. MADHYANNA DHUP (Mid Day Meal at 12.30 to 1.00 P M )

As like Sakal Dhup, this is also performed in 16 Upchars. The Sevayats engaged for the Sakal Dhup are only allowed for Madhyan Dhup and Sandhya Dhup. Generally different types of many sweet cakes are offered during this Puja. The Bhogs used for this purpose is as follows.

Bada Pitha - 4 Sara
Bada Arisa - 18 Nos
Matha Puli - 17 Nos
Bada Bada - 9 Nos
Sana Kakara - 4 Sara
Jhadei Nada - 2 Oli
Suar Manohar - 30
Bada Khairachula - 1
Bada Puspalak Arisa - 10
Gaja - 1 Oli (24 Nos)
Paga Arisa - 9
Biri Badi - 4 Oli
Thali Anna for Subhadra - 3 Kudua
Thali Anna for Jagannath- 4 Kudua
Sana Oli Oria - 4 Oli
Muga Dali - 4 Oli
Sana Oli Marichi Pani - 4 Oli
Sana Kadamba - 5 Oli
Bada Khirisa - 1 Oli
Subas Pakhal - 11 Oli
Chhena cake - 2 Sara
Sakara - 2 Oli
Sana Oli Bada Khirisa - 4 Oli
Pana - 5 Oli
Kadamba Handi - 3 Nos
Bada Oli Marichi Pani - 4 Oli
Pita Anna - 4 Oli
Bhog Oria Bada - 10 Oli
Thali Anna for Sudarsan - 2 Kudua
Balabhadra Thali Anna - 9 Kudua
Jh nada Tada - 1
B oak Arisa - 6
Marichi Ladu - 50
Sana Khairachula - 4
Thali paka Dhaula - 9
Manohar - 8
Jhadeinada Gula - 10 Nos
Bada Kakara - 9 Nos
Sana Arisa - 21 Nos
Tripuri - 5 Sara

5. SANDHYA DHUP (Evening Meal at 7.00 to 8.00 P M )

After the evening Arati, Sandhya Dhup Bhog is offered. This Arati is also called as Jaya Mangal Arati. Items are also prepared on request of devotees. The following items are presented for this Bhog.

Chipuda Pakhal - 14 Oli
Sana Oli Pakhal - 2 Oli
Kanar Puli - 3 Oli
Hata Poda Amalu - 7
Sana Amalu - 83
Pani Pakhal - 23 Oli
Sakara - 5 Oli
Math Puli - 22
Bada Amalu - 21

6. BADA SINGHAR DHUP (Late night Meal at 11.00 P M )

This is the last Bhog of the deities. As per the record of Rites of Srimandir, the time have been fixed for 11.15 P M . Before Dhup, the Palia Puspalaks dressed up the deities with silk dressed (Pata), flower garlands and singing Gita Gobinda. The Bhog is performed with 5 Upchars by three members of Puja Pandas by sitting at the side of Ratnabedi. The following items are offered.

Suar Pitha - 1 Sara
Rosa Paika - 1 Sara
Mitha Pakhal - 11
Kanji - 3 Oli
Sarapuli Pitha - 5 Sara
Biri Buha Pitha - 1 Sara
Kadali Bada - 15
Khiri - 6 Oli

OF BHOG OFFERED IN DIFFERENT PHASES

Daily 88 types of Bhog are prepared in different phases, on special occasions and during festivals the number of items increases. Rasagollas are not allowed for Bhog except during Suna Vesha while the Deities remain on Rath after returning from Bahuda Yatra.

Daily Bhogs are offered in 6 phases as per the following tentative time and items.

Except Gopal Ballav Bhog and Bhog Mandap all other 4 bhogs are offered near the Ratnabedi in side the frame of

Phokaria which is being drawn by the Puja pandas using Muruj.

Gopal Ballav Bhog is offered in between Kalahat Dwara (Chama or Bijaya Dwara) and 1st wooden bar on the Anasara Pindi (Ballav Pindi) but the Bhog Mandap Bhog are offered on Bhoga Mandap behind the Garuda Khumba (Pillar).

Gopal Ballav Bhog, Bhog Mandap Bhog, Bada Singhar Dhup - Through 5 Upchars

Sakal Dhup, Madhyan Dhup, Sandhya Dhup - Through 16 Upchars

Bhogas are of Two Types.

1. di - Which are not offered in name of "Phokharia". Generally the items like Rice, curry,Dal etc are offered in Kodua.
2. uli - varities opf sweets are presented near Ratnabedi. All the Bhogs are made in 6 tastes except bitter taste in 4 cookong process.

Cooking Process are of 4 Types.

1. Bhima Pak - badi Tiana, guda Khuar, Pakal Nadia Rasa, Pura Pitha, Biri Bara, Guda Kanji
2. Nala Pak - Sakar Tiana, Lapara Tiana, Adanga and variety of Pana.
3. saur Pak - Dudha, Mahur, Alubhaja, Kadali Bhaja, Ada Pachedi, Ghee and glove mixed cake.
4. Sauri Pak - Muga Tiana, Leutia, Koshala, Madhur Lalita Saga and

4 types of Rice which are

a) Sali Arna,b) Khirarne,c) Curd Arna, d) Cold Arna.

All the cooking process made by Chullas which are of hexa gonal sizes and only the wood is allowed for this purpose. For each Chulla, earthen pots named Kuduas are used in 6 layers. The holy fire is always continues and called Baishnabagni. In the kitchen the cooking can be made for about one lakh people at a time. The prepared items are only boiled. Used excess water (Peja) are also not dragged out. About 30 to 70 Quintals of Rice used daily, on special occasions the quantity of Rice exceed more than 100 Quintals. The following vegetables are not used for the cooking purpose. They are Potato, Boiled Rice, Dried Chilli, Oil, Bitter guard (Kalara), Cabbage, Onion, Garlic, Snake gourd (Chhachindra), Gourg (Lau), Ladys Finger (Bhendi), Tomato, Jhudangas, Sajana Chhuin, Milk made Sugar, Been, Carrot (Gajar) etc.

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Kotha Bhog
MATERIAL REQUIRED FOR KOTHA BHOG

The State Government has taken up the Temple Administration since 1960. Now a days the Temple Administration is paying Rs 1,00,000/- per day for the Bhog Item used for Koth Bhog. The following items are daily supplied from the Temple Store to the Kotha Bhog kitchen through the Mekap. According to the strict custom of the Temple, the procedure process at every step is supervised by the "Aman Mahasuar".

Now, the general public directly can take part in Kotha Bhog for which a new scheme named Amrutomanohi
Scheme has been introduced. Fore more details of the scheme please Log on to Amrutomanohi Scheme.

Raw Rice - 58.84 kg
Grinded Rice - 29.65 Kg
Green Gram (Muga)- 7.25 Kg
Black Gram (Biri)- 18 Kg
Omfed Ghee - 29 Kg
Jaggery (Guda) - 28 Kg
Suji - 0.6 Kg
Besan - 300 Gms
Cumin Seed (Jira) - 150 Gms
Chilli - 75 Gms
Cardamoms (Alaichi) - 115 Gms
Salt - 2.5 Kg
Til Oil - 50 Gms
Turmeric -
Aniseed Madhuri - 75 Gms
Red Gram (Harad Dali) - 1 Kg
Cinnamon - Dalachini - 50 Gms
Clove (Labanga) - 10 Gms
Asapoetide (Hengu) - 10 Gms
Raisin (Khismis) - 50 Gms
Nutmeg (Jaiphal) - 12 Gms
Fried Rice (Lia) - 2 Kg
Coconut - 12 Nos
Pumpkin - 2.5 Kg
Bingle - 2 Kg
Parbal - 250 Gms
Ginger - 300 Gms
Yam (Desi Alu) - 250 Gms
Plaintain - 12 Nos
Greens (Saga) - 2 Bundles
Tamarind (Tentuli) - 100 Gms with other Puja Materials
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Chappan Bhog
RICE PREPARATION

1. Sadha Anna - Simple Rice water
2. Kanika - Rice, Ghee and Sugar
3. Dahi Pakhal - Curd Rice and water
4. Ada Pakhal - Rice, Ginger and water
5. Thali Khechedi - Lentil, Rice with Sugar and Ghee
6. Ghea Anna - Rice mixed with Ghee
7. Khechedi - Rice mixed with Lentil
8. Mitha Pakhal - Rice , Sugar and water
9. Oria Pakhal - Rice, Ghee, Lemon and Salt

SWEET MEANTS (Usually shaped in small and deep friend)

10. Khaja - Made of wheat
11. Gaja - Made of wheat, sugar and Ghee
12. Ladu - Made of wheat, sugar and Ghee
13. Magaja Ladu
14. Jeera Ladu
15. Jagannath Ballav - Wheat, Sugar and Ghee
16. Khuruma - Made of wheat, Sugar and Salt
17. Mathapuli - Made of Ghee, Ginger and a kind of beans ground in to a thick paste
18. Kakara - Made of Ghee and Wheat
19. Marichi Ladu - Made of Wheat and Sugar
20. Luni Khuruma - Made of Wheat, Ghee and Salt
(Onreturn of Bahuda Yatra during Suna Vesha, Rasagolla are offered as Bhogas but on no other day Rasagollas are allowed for Bhog)

CAKES,PANCAKES & PATTIES

21. Suar Pitha - Made of wheat and Ghee
22. Chadai Lada - Made of Wheat, Ghee and Sugar
23. Jhilli - Rice Flour, Ghee and Sugar
24. Kanti - Rice Flour and Ghee
25. Manda - Made of wheat and Ghee
26. Amalu - Made of wheat, ghee and sugar
27. Puri - Made of wheat and Ghee and deeply fried like a small thin pan cake
28. Luchi - Made of Rice, Flour and Ghee
29. Bara - Made of Curd, Ghee and a kind of beans
30. Dahi Bara - Cake made of a kind of a beans and curd
31. Arisa - A flat cake made of Rice flour and Ghee
32. Tripuri - Another flat cake made of Rice, Flour and Ghee
33. Rosapaik - A cake made of wheat and

MILK PREPARATIONS

1. Khiri - Milk, Sugar with Rice
2. Papudi - Prepared from only the cream of milk
3. Khua - Prepared out of Pure Milk slowly boiled over many hours to a soft custard like consistency
4. Rasabali - Made of Milk, Sugar and Wheat
5. Tadia - Made of fresh cheese, sugar and Ghee
6. Chhena Khai - Made of fresh Cheese, milk and sugar
7. Bapudi Khaja - cream of milk, sugar and ghee
8. Khua Manda - Made of milk, wheat and Ghee
9. Sarapulli - This is the most famous and most difficult milk dish to prepare. It is made of pure milk boiled slowly for hours and spread in to a large pizza shaped pan.

CURRY WITH VEGETABLES

10. Dali
11. Biri dali
12. Urid Dal
13. Muga Dal
14. Dalama - This is one of the typical dishes in Oriya Home. It is a combination of Dahl and Vegetable. Usually eggplant, beans, sweet potato and tomatoes, although tomatoes are not used in Temple preparations. Coconuts and a dried root of vegetables known as Bodhi which looks like a mush room and is high in protein are added.
15. Maur
16. Besar
17. Sag - A spinch dish
18. Potala Rasa
19. Goti Baigana
20. Khata
21. Raita - a yogurt like dish with curd and radish.
22. Pita
23. Baigilni

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Rath Yatra Bhog
Bhoga offer to the Deities during their stay at outside the SreeMandir

SITAL BHOG

During Ratha Yatra the three deities take rest on the way at Balagandi. During that period these items are offered as Bhog - Amrutakunda Kora, Khai, Pachila Kadali (Banana), Sapuri (Pine apple), Panas, Rasi Ladu, Paida etc

BHOGA AT GUNDICHA HOUSE

During their stay at Gundicha House on Yagna Bedi
Simhasan , these items are offered - Sara Puli, Kanti, Hansa Ballav, Payas, Sunadi, Khechudi, Dalimba, Naja Kadali, Saras Muan, Gaja, Bhaja, Sarakanti, Dudh Khiri, Gotika, Takua etc.

BHOGA AT ANASAR HOUSE

During the period they are being offered Balabhog and Pahali Bhog, in less quantity due to their ill ness.