MATURITY AND PATIENCE


Published on 18th June 2018 in the Oasis Column of Deccan Herald

A lot of parents, teachers and team leaders find that they are inadequate when it comes to sorting out rivalry amongst their children, students and teammates respectively. Damages caused by the lack of grace and niceties can actually rankle the mind, leaving long term hurt or irreversible scars. Hence it is of paramount importance for people to exercise infinite patience and profound maturity to handle such situations to the healing point.

A story from the Bhagavatham can be used as a reference point to resolve similar problems in the present age. King Uttanapada had two wives called Suneethi and Suruchi, who had a son each who were called Dhruva and Uttama respectively. The king’s favouritism encouraged Suruchi to cherish the fond hope that her son Uttama would ascend the throne one day despite the presence of the crown prince Dhruva.  This confidence also braced up Suruchi to look down upon the legitimate queen mother. One day, the five year old Dhruva saw his little half brother Uttama seated on the lap of their father Uttanapada. The child in him craved to climb on to his father’s lap. Even as he tried to do so, he was reprimanded sharply by his step mother. Suruchi snapped at him saying, “Only God can bestow you with what you want to do.” The confused lad ran to his mother to seek comfort. Suneethi knew that she was powerless to direct the king to do her bidding as he was besotted with Suruchi. At the same time she was mature. She did not want to influence the young mind negatively by telling him about the lopsided equations in her marital relationship. Since Dhruva was persistent, Suneethi worked around the words of Suruchi to advantage. She told Dhruva that there was no greater power than God in the universe. If the supreme power was appealed to with sincere devotion, everything would become possible. Dhruva was consoled and convinced. He went out to seek God. He was initiated by the celestial sage Narada and performed a severe penance. In fact, he not only gained his father’s affections and the kingdom but also went on to become one of the greatest Bhagavathas ever. Suneethi managed to steer her son out of a life of discontent, disappointment and directing him towards eternal glory!

The Annual Vocabulary Workshop


The annual vocabulary workshop in English will be conducted by me this year also, please pass on the information to your local contacts

 

Contents:

Sixty games aimed at improving spellings, grammar, pronunciation and vocabulary will be played out by children of specific age brackets.

Score sheets will be maintained and the highest scorer of each day

will be rewarded.

Who is eligible?

JUNIOR Batch : Children between the age group of eight to ten.

SENIOR Batch : Children between the age group of eleven to thirteen.

When?

JUNIOR BATCH: From Monday 2nd April 2018

 to Wednesday 11th April 2018

SENIOR BATCH: From Monday 16th April 2018

 to Wednesday 25th April 2018

SENIOR  BATCH : From Monday 30th April 2018

 to Wednesday 9th May 2018

 Timings: 

10 am to 12 noon(on everyday including weekends)

Where?

65, ITI layout , Off new BEL road, Bangalore-560054

 How to contact ?

 Phone 080- 23603636

e-mail- radhaprathi@yahoo.co.in

When to Register?

As soon as you think you are interested in the camp. 

Naama Ramayanam sessions which are a combination of singing and storytelling will be conducted from Monday 2nd April 2018 to Monday 30th April 2018 between 4.30PM to 5.30PM everyday with the exception of weekends.

Venue: As given above

Contact details : As given above

 

 

 

Determination vs. Obstinacy


Many a time people want to achieve their goal by hook or crook. Their very attitude is proof of the fact that they are not in a position to distinguish between determination and obstinacy.

When a person refuses to weigh the pros and cons of a situation and pursues his ambition blindly, he is not only likely to harm the people around him but will wreak havoc on himself both physically and mentally.

An episode from the Mahabharata unfolds the unfortunate repercussions of tenacity. Ashwaththama, the best friend of Duryodhana had promised his dying friend that he would ensure the annihilation of the Pandava family at all costs. He manipulated the death of the Pandavas and ended up killing the five sons of Draupadi. In hindsight, he realised that his mission would be completed if he managed to abort the foetus if princess Uttara who was carrying the posthumous child of Abhimanyu. That way he could effectively put a full stop on the continuance of the Pandava clan. Accordingly, he went to the princess and aimed a potent blade of Darbha grass at her womb. The petrified Uttara ran away in panic. When Ashwaththama chased the pregnant princess, he was intercepted by none other than Lord Krishna.

Krishna understood that the son of Drona was not in a position to distinguish the right from wrong, and there was simply no way he would tarry to listen to the Yadava king. It was then Krishna looked at the gem signifying human intelligence studded on the forehead of the Brahmin. He hastened to pluck it out and prevented the perpetration of foeticide. The mindless Ashwaththama could not focus on his evil undertaking. Thus, Krishna rescued the unborn baby. He ensured that the last scion of the Pandava family – Parikshit- the one who was tested arrived safely on planet earth.

When one examines Ashwaththama’s behaviour, it is not difficult to see that he was being faithful to his friend and true to his promise although his bosom pal was dead. All the same, it is apparent that he lost sight of human propriety in his zeal to redeem his promise. Had he realised that the means is as important as the end he could have spared himself of the ignominy?

From Art to Heart


http://www.deccanherald.com/content/646739/from-art-heart.html

Denizens of Namma Bengaluru are treated to dollops of street art every now and then. More recently, the painting of a swimming pool in and around a large pothole captured a lot of attention. The painting seemed to come alive when somebody captured a realistic snapshot of a random pedestrian trying to step in gingerly into the painted waters holding the bars of the ladder and uploaded it onto social media.

The picture sent me on a nostalgic trip down the busy streets of our city a couple of decades ago. Just about every Saturday, a couple of kids would appear at around 4 pm with brooms and fine brushes. They would clean up a patch of the ground measuring the size of a small carpet. An hour later, their master would come and quickly draw the border lines without using any instrument. Charcoal powder or white rangoli powder would be evenly spread on the floor. Then the master would draw another border around it.

Within a matter of an hour, he would be going round and round drawing the outline. Gods and goddesses from the Hindu pantheon would emerge magically as he deftly coloured and gilded their ornaments. Once done, he would rest on the platform with his young companions, waiting for the footfalls to linger there. The public would offer prayers and place a coin carefully along the demarked borders before proceeding.

For kids like us, it happened to be the staple weekend all-round exposure to the arts, culture and resourcefulness. No one, except an occasional gust of wind or a spell of rains, would disturb the work of art till it earned bread for its creators until the next weekend.

These artists, though torn apart by time and space have managed to strike a chord and have warmed the hearts of many who have been exposed to their works. They have managed to make us not only appreciate their work but also reflect on it, even if only momentarily. These artists who unleash their creativity with confidence and élan silently remind us how a piece of fine art can warm the cockles of our heart and ruminate on matters beyond the mundane. They serve soups to our souls and hence it becomes our moral responsibility to sustain them and their art. For art is long and life is short!

Perhaps, this is what Khalil Gibran’s meant when he said:

“And if there come the singers and the dancers and the flute players – buy of their gifts also.

And that which they bring, though fashioned of dreams, is raiment and food for your soul.

And before you leave the marketplace, see that no one has gone his way with empty hands.

For the master spirit of the earth shall not sleep peacefully upon the wind till the needs of the least of you are satisfied.”

What is in a Name eh?


http://www.deccanherald.com/content/638300/whats-name-eh.html

I quite marvel and also agree with everything William Shakespeare penned with the exception of one celebrated line. I always have a feeling that if he had just about peeked into our subcontinent, he would have certainly refrained from making a grand statement about the redundancy of names. It is obvious he was innocent about our penchant for a thousand names for most of our deities. The less important gods and goddesses who did not merit the haloed Sahasranama were assigned at least a 108 names.

The abundant populace of our country, who wished not to be left behind, traditionally gave a minimum of two names and a maximum of five names to their wards. The wards are named after the personal favourites in the pantheon, the family god, elders in the family, role models and even movie stars — sometimes complete with their respective surnames. Then, parents come up with an official name based on the horoscope or numerology hoping to realise all their dreams from the child bearing the lucky name.

At the end of all this exercise, each member in the family and neighbourhood comes up with a tacky pet name for the infant which almost always sticks for a lifetime. As if these names were not enough, children always invariably attract nicknames through schooling and college life. The girls, mostly, take the surname of their husband post marriage and are often renamed after the nuptials to match their spouses name.

Such being the case, when the police come for verifying details given in the passport application form, nine on ten people whose names have been given as referral will have to be apprised about the “official name” or the quintessential “daak naam,” especially if you happen to be of Bengali or Oriya origin. Then there is the other category of people who create aliases for their creative works, social media and international work desks.

As if these were not enough, our birth certificate, mark sheet, PAN card, bank account, Aadhar card and other documents sometimes have variations of the official name, and we Indians know such anomalies are a part and parcel of our lives. In fact, there is an entrepreneurial money-spinning industry out there which helps people to correct personal  data in the documents that matter, so that they reflect uniformity!

But how was the Bard to know all this when he wrote, “What is in a name? A rose called by any other name would smell as sweet!”

Feast on Festival Delights -Seedai


http://www.deccanherald.com/content/627598/feast-festival-delights.html

Radha Prathi Aug 12 2017, 0:28 IST

Radha Prathi gives us some lip-smacking seedai recipes for the festive occasion.

No Indian festival can be complete without offering the choicest of sweets and savouries to our deities. Krishna Janmashtami takes the cake as our populace from different part of the country have come up with their creative and unique recipes which they think will please their lord the most. The Vaishnavites of Southern India and the Tamilian population in particular indulge baby Krishna with a scrumptious crispy dish called the Seedai. These little round marble like delicacies have been always been made during the festival. The making of these snacks take some time, effort and patience for each ingredient has to be processed differently.

 

Vella seedai or Sweet Seedai

Ingredients:

Rice flour 2 small cups

Wash the raw rice under running water, spread it on a clean piece of cloth and grind it into fine flour when it still retains the last bit of moisture. Then roast the flour till it loses its moisture and allow the flour to cool before putting it to use.

Urad dal flour 1 table spoon

Roast the Urad dal before grinding it into flour.

Grated coconut 1 small cup

Ghee 1 table spoon

Melt the ghee before adding it t the dough

Jaggery  1 ½ cups

Sesame seeds 1 table spoon

Cardamom 4

Cloves 2

Dry ginger powder

Nutmeg 1/2

Roast the white sesame seeds till they are a golden brown

Salt ½ teaspoon

Oil/ ghee ½ litre for frying

Procedure:

  • Roast the Cardamom, Cloves, Dry ginger powder and Nutmeg and grind them into a fine powder.
  • You must make syrup of the jaggery in the given manner. Take a large pan, pour one litre of water into it and bring it to a boil. Add the crushed jaggery to the water and keep stirring it till it melts completely. Keep stirring the mixture till it condenses to a semi liquid form. You will know that your syrup is ready when your jaggery drops as strings from your ladle. You must turn off the heat before the jaggery starts caramelising.
  • Even when the jaggery syrup is hot, toss in the rice flour, urad dal flour, ghee, powder of the spices, sesame seeds and salt.
  • Mix the ingredients well, add hot water little by little and knead the mixture into fine dough so that there are no lumps.
  • The dough should be firm like the dough of bread or roti.
  • Apply rice flour on your palms and pinch out a little dough and roll it into a cylinder which has the thickness of two of your fingers put together.
  • Pinch out the dough from this cylindrical dough and roll them into large marbles. Note make sure that you do not press the dough or shape them into perfectly smooth balls for they will tend to burst when they are being fried. It is also mandatory for all the balls in each batch to be of more or less the same size for the to fry deeply and well.
  • Spread a clean cloth or use a clean tray which can be used for making the seedai.
  • It will be convenient to make little batches of seven to ten seedais depending on the size of your pan.
  • You can roll out all the batches before frying them.
  • Heat oil. Once the oil starts emanating fumes, drop the seedais allow them to cook well in the oil, till they turn a golden brown.
  • Make sure that the heat is consistent on a low fire till they are fried completely.
  • Remove them from the oil and drop them on a plate laden with fresh tissues so that the excess oil can be absorbed.
  • You can fry a batch of them in ghee for improved taste and longevity. When you remove them from the ghee and drop them on a plate filled partially with wheat flour laden so that the excess ghee can be absorbed. The flour can be later on used to make dough for rotis.
  • Once the seedais cool down they can be stored in an airtight container and used from time to time as a snack.

Here is a little tip to keep your savouries fresh and crisp till the last one is used up. Drop in a two cardamoms, a few peppercorns and a piece of edible camphor in the container in which you store them.

 

 

Uppu or Salted  and spicy Seedai

 Ingredients:

Rice flour 2 small cups

Wash the raw rice under running water, spread it on a clean piece of cloth and grind it into fine flour when it still retains the last bit of moisture. Then roast the flour till it loses its moisture and allow the flour to cool before putting it to use.

Urad dal flour 1 table spoon

Roast the Urad dal before grinding it into flour.

Grated coconut 1 small cup

Ghee 1 table spoon

Melt the ghee before adding it to the dough

Channa Dal 1 small cup

Soak the Channa dal for an hour or so before adding it to the dough.

Sesame seeds 1 table spoon

Roast the white sesame seeds till they are a golden brown

Red Chilli powder 1tablespoon

Roast ten to twelve red chillies without using oil and grind it immediately into a fine powder.

Hing  ½ inch of the solidified variety

Soak the hing in hot water before adding it  to the dough.

Water

Use cold water for obtaining best results.

Oil ½ litre for frying

Toss a pinch of tamarind into the oil, just in case you are using coconut oil to prevent it from boiling over while frying.

Procedure:

  • Take a large pan and toss in the rice flour, urad dal flour, soaked channa dal, ghee, red chilli powder, sesame seeds and salt.
  • Mix the ingredients well, when dry.
  • Add cold water little by little and knead the mixture into a fine dough so that there are no lumps and the dough is firm.
  • Apply rice flour on your palms and pinch out a little dough and roll it into a cylinder which has the thickness of your little finger.
  • Pinch out the dough from this cylindrical dough and roll them into little marbles. Note make sure that you do not press the dough or shape them into perfectly smooth balls for they will tend to burst when they are being fried.
  • Spread a clean cloth or use a clean tray which can be used for making the seedai.
  • It will be convenient to make little batches of thirty to forty seedais depending on the size of your pan. It is also mandatory for all the balls in each batch to be of more or less the same size for the to fry deeply and well.
  • You can roll out all the batches before frying them.
  • Heat oil. Once the oil starts emanating fumes, drop the seedais allow them to cook well in the oil, till they turn a golden brown. Keep the heat high on a low flame for the best results.
  • Remove them from the oil and drop them on a plate laden with fresh tissues so that the excess oil can be absorbed.
  • Once the seedais cool down they can be stored in an airtight container and used from time to time as a snack.

Here is a little tip to keep your savouries fresh and crisp till the last one is used up. Drop in a  piece of hing in the container in which you store them.

 

 Rava seedai

Ingredients:

Semolina 2 small cups

Roast the semolina on a slow fire till it is a golden brown. Adding a teaspoon of ghee while roasting it can make your snack crispier.

Ghee 1 table spoon

Melt the ghee before adding it to the dough

Pepper  powder 1tablespoon

Roast the peppers without using oil and grind it immediately into a fine powder.

Hing  ½ inch of the solidified variety

Soak the hing in hot water before adding it  to the dough.

Oil ½ litre for frying

Toss a pinch of tamarind into the salt to prevent it from boiling over while frying.

 Procedure:

  • Take a large pan and toss in semolina, ghee, hing, pepper powder, and salt.
  • Mix the ingredients well, when dry.
  • Add boiling hot water little by little and knead the mixture into a fine dough so that there are no lumps and knead it well till the dough becomes firm.
  • Apply rice flour on your palms and pinch out a little dough and roll it into a cylinder which has the thickness of your little finger.
  • Pinch out the dough from this cylindrical dough and roll them into little marbles. Note make sure that you do not press the dough or shape them into perfectly smooth balls for they will tend to burst when they are being fried.
  • Spread a clean cloth or use a clean tray which can be used for making the seedai.
  • It will be convenient to make little batches of thirty to forty seedais depending on the size of your pan. It is also mandatory for all the balls in each batch to be of more or less the same size for the to fry deeply and well.
  • You can roll out all the batches before frying them.
  • Heat oil. Once the oil starts emanating fumes, drop the seedais allow them to cook well in the oil, till they turn a golden brown.
  • Remove them from the oil and drop them on a plate laden with fresh tissues so that the excess oil can be absorbed.
  • Once the seedais cool down they can be stored in an airtight container and used from time to time as a snack.

Here is a little tip to keep your savouries fresh and crisp till the last one is used up. Drop in a  piece of hing in the container in which you store them.

NOTE : you can alter the taste of the rava seedai by flavouring it with red chilli powder instead of pepper.

Red Chilli powder 1tablespoon

Roast ten to twelve red chillies without using oil and grind it immediately into a fine powder.

Vennai seedai or Butter  Seedai

 Ingredients:

Rice flour 2 small cups

Wash the raw rice under running water, spread it on a clean piece of cloth and grind it into fine flour when it still retains the last bit of moisture. Then roast the flour till it loses its moisture and allow the flour to cool before putting it to use.

Urad dal flour 1 table spoon

Roast the Urad dal before grinding it into flour.

Fresh butter 1 table spoon

Melt the ghee before adding it to the dough

Hing  ½ inch of the solidified variety

Soak the hing in hot water before adding it to the dough.

Water

Use cold water for obtaining best results.

Ghee ½ litre for frying

Procedure:

  • Take a large pan and toss in the rice flour, urad dal flour, hing and salt.
  • Mix the ingredients well, when dry.
  • Add water little by little and knead the mixture into a fine dough so that there are no lumps.
  • Apply rice flour on your palms and pinch out a little dough and roll it into a cylinder which has the thickness of your little finger.
  • Pinch out the dough from this cylindrical dough and roll them into little marbles. Note make sure that you do not press the dough or shape them into perfectly smooth balls for they will tend to burst when they are being fried.
  • Spread a clean cloth or use a clean tray which can be used for making the seedai.
  • It will be convenient to make little batches of thirty to forty seedais depending on the size of your pan. It is also mandatory for all the balls in each batch to be of more or less the same size for the to fry deeply and well.
  • You can roll out all the batches before frying them.
  • Heat Ghee. Once the ghee starts emanating fumes, drop the seedais allow them to cook well in the oil, till they turn a golden brown.
  • Remove them from the ghee and drop them on a plate filled partially with wheat flour laden so that the excess ghee can be absorbed. The flour can be later on used to make dough for rotis.
  • Once the seedais cool down they can be stored in a airtight container and used from time to time as a snack.

Here is a little tip to keep your savouries fresh and crisp till the last one is used up. Drop in a  piece of hing in the container in which you store them.

NOTE

Since the shape of the dish has the propensity to choke when accidently swallowed by little children, our tradition always makes one third of the portion of the dough in the form of a cheepi (that which can be sucked). The same dough is kneaded lightly into little thick sticks and fried so that they can be given to very small children.

 

 

Raising Our Daughters the Right Way


http://www.deccanherald.com/content/605191/raising-our-daughters-right-way.html

Bringing up: In a world full of judgements and suspicions, we have to raise our daughters with the correct set of values.

Under the wings...Under the wings…

Archana insisted on homeschooling her twin daughters as she had nightmares about admitting her children to the kindergarten in the metropolis soon after being bombarded by stories of lurking paedophiles around learning centres. Vandana gave up her lucrative job because she wanted to be at home when her daughter arrived home at noon. She had heard horrific stories of children being administered sleeping pills in their milk at daycare centres. Meera laughingly calls herself the designated chauffeur of her kids because she is always driving them in and out of one class or another.

Lakshmi opted for voluntary retirement just when it was her turn to get promoted, to ensure that she could fund her daughter’s dream to study abroad. Suma, a qualified lawyer, decided to be a stay-at-home mother because she believed in the dictum “Better safe than sorry” (All names have been changed to respect their identities.)

What these young and not-so-young mothers have done for the apples of their eyes, is not unusual. Each of these mothers and several tens and thousands of their kind have been doing more or less the same thing in various capacities. No, they are not cynical or paranoid, they are just being careful. With reason too. We live in a world which is riddled by multiple standards, inequalities in every aspect, uncertainties and incomprehensible expectations. Hence, leading a normal life believing in the intrinsic goodness of fellow human beings is out of the question.

Now is the time for us to rethink our parenting strategies, especially where it concerns the girl child. After all, parenting is called an art and not without reason. We must prepare our daughters to hope for the best but be prepared for the worst right from the moment they arrive in our lives. Here are a few areas that need
serious looking into:

Physical well-being
A taste for a nutritious balanced diet punctuated with some form of exercise should be introduced right from the beginning. When a healthy diet and a physical regime coupled with personal hygiene become a habit, immunity levels will soar, and keeping healthy will not prove to be a challenge. Teaching them martial arts or sports or simply involving them in everyday household chores will help them build stamina and can prove to be a boon in times of need.

Modesty & morality
Modesty and morality should not be mixed up. Remember, being prudish can cost them dearly. They must be taught the difference between good touch and bad touch. Girls should be taught not to be ashamed of their bodies or the changes they undergo. They should be encouraged to spell out their doubts and fears. It will do well to sensitise girls to the fact that the outside world will judge them by the clothes, accessories and the makeup they wear, though character cannot be determined by the length of their sleeves or necklines.

Subjects like virginity, rape, honour, domestic violence, honour killings need not be drawing room conversations, if it feels delicate. All the same, there is no point in sweeping the subjects under the carpet and looking the other way when they do crop up.

Using such topics as a launchpad to clear the cobwebs of a growing mind can go a long way in preventing girls from becoming judgmental. The knowledge will also cushion them to some extent, if they are unfortunate victims of such
circumstances.

Coping with new age trends
Many girls go through a phase in life when they get their facial or body parts pierced or tattooed, when they colour, curl or straighten their hair or undergo cosmetic surgery on a whim and regret it later.

Depriving permission outright may not go well with everyone. So, the stubborn ones can be encouraged to try the temporary option and then if they really care for the fashion, then they can be told to take the plunge.

Being feminine
Girls should be taught to appreciate and enjoy their feminine side. Since we live in a diabolical world, girls can be groomed to be soft-spoken and delicate damsels. So, they should be clearly told that they must not hesitate to protect themselves even if it means biting and kicking the molester on the face, or very simply amplifying their lung power.

Expanding the mind
Encourage your girls to have friends, go out and mingle. While dating or having a relationship is not wrong, they should also be taught when and where to draw the line and how to say no firmly when they feel uncomfortable. Writing a diary or pouring their concerns to an agony aunt can help them ease their tensions. Ask them to be careful about what they post and with whom they share on their social media sites, especially their pictures. With so much cyber crime going on, one can never be too careful.