Covid Inspired Classrooms


COVID-inspired classrooms

Indian education was moving along at its usual pace when a microscopic virus hit the pause button. Indians, however, are an enterprising lot. The educational sector decided to cock a snook at the corona virus by simply going the e-way! Within a matter of days, many private schools were ready with a new strategy.

In most schools the in-house knowledge bank on matters of technology, networked with corporate experts in the field and teachers were trained briefly online on how to conduct meetings, classes, setting and accepting assignments and evaluation. Teachers worked from home conducting and attending meetings with their colleagues on lesson plans and practising to teach online with technical support for a couple of days. Then they networked either with a student’s parent or guardian and soon e-classes were launched. A regular timetable was charted out and schools slipped into a routine sans assembly, prayer, uniforms and marking of attendance.

Initially, most parents, teachers and students were cynical about the effectiveness of the new methodology. Sudarshan Kasturi, Head, Department of Mathematics at Greenwood High, Bangalore said, “I was not game for the idea in the beginning but constant experimentation with online teaching has made me explore new ideas.” Ramamani, Sanskrit teacher, Jnanodaya High School, Bangalore averred, “Online teaching can never be compared to the dynamics of classroom interaction, but we can adapt if we must.”

The private education sector realized that life must go on and when the world bounces back to a state of normalcy, one should not be left behind. When this line of thought became the guiding mantra, differences were ironed out and everyone accepted the new norm.

When a few members of the management, heads of schools, teachers, parents and students were consulted on the matter, all of them seemed to be speaking in one voice on the various dimensions of “Covid-inspired classrooms”. It was interesting to note that all of them, even the ones who had batted for online classes said that the online version was a pale comparison to the vivacious and cacophonous atmosphere of a school campus. Meena Shivam, homemaker and mother of three school going children in Coimbatore observed, “When one considers plying through heavy traffic in abominably hot Indian summers swathed in formal clothing, uniform, tie, shoes and socks to a hot, stuffy classroom, the alternative of learning from the comfort of their homes saved a lot of time, energy and money.”

This summer however, teachers had to give up their annual vacation. Similarly, children too who enjoy “me-time” to rejuvenate as their parents plan trips and summer camps had to stay at home with the uncertain lockdown prompting extended academic activity throughout the vacation. While the freshly promoted 10th and 12th grade students had regular classes sans practicals and field trips, students of other grades were also kept occupied for two to four days of the week as against the usual norm of having a complete vacation. Various school authorities explained that this step was being taken because it was better to be safe than sorry.

Mini Sreedharan, principal of Shiksha Sagar High school, Bangalore says, “Parents are very happy to see their children studying even through the vacation and we are happy too because the children will not forget their lessons during the holidays.”

It is a well-known fact that several boards of education are working on cutting down the syllabus, which is a sure sign that schools are likely to be given the go-ahead to reopen a couple of months after the usual dates. The existing space, teacher-student ratio, available infrastructure in terms of restrooms, audio-visual rooms, seminar halls and laboratories cannot construe to the new “social distancing” norms immediately.

All the same, if “social distancing” has to be followed for a long time to come, it may pose a lot of practical problems in any school environment. Leelavathi Narayan, founder and principal of Sri Vidya Mandir, Bangalore sharing her thoughts said, “If most doable aspects of various subjects can be covered in online classes, then a certain number of students can be asked to come to school to complete the rest of the portions in a leisurely way without compromising their health.”

Children, who are generally averse to “studying” during vacations are unanimously thankful for the e-lessons during the lockdown, for it gave them something to do. They are happy about the palpable decrease in classroom writing and have a legitimate reason to meddle with their smart phones.

In the beginning some parents were hesitant about these classes because they did not know how to operate the gadgets or use the apps, but when the schools helped them, they learned the ropes. Some parents had to install alternate power facilities to help their children have uninterrupted lessons. At the end of the day they find the e-classes to be a breather which introduces an element of being engaged fruitfully at least for a few waking hours.

In this scenario, no one seemed to be complaining and everyone seemed to be grateful to be conducting or attending online classes because they were involved in a productive activity. Yet the acceptance comes with a caveat —-  almost everyone I spoke to said they were yearning to get back to the madding crowd at school in the near future.

The author is a professor  of English and Sanskrit, Jain University, Bangalore. She also freelances for the print media, is a radio artist, writes scripts for television shows. She can be reached at prathi2000@rediffmail.com.

Make Every Day Yoga Day


Published on Tuesday, 18th June 2019 in the student Edition of Deccan Herald

21st of June 2019 is world Yoga day. Most of you will  roll out your yoga mats sometime during the day to practice a little of the ancient art on this special day. Even as you are reading this some of you must be raising your eyebrows at the use of the word art! For those of you who are still wondering, here is a quick definition of the word “Art is the process or product of deliberately arranging elements in a way that appeals to intellect, sense or emotion. It encompasses a diverse range of human activities, creations, and modes of expression.” Dancing, singing, cooking, archery etc can be considered to be examples of art.

An in depth understanding of Yoga will also reveal it is a process that helps us to align our physical, mental and spiritual identities and help us to establish our personality as a balanced human being. So, in that sense Yoga can be classified as an art!

Quite a few of you who must be reading this piece must be recollecting some of your family members, friends, neighbours and very possibly yourself going to Yoga classes to reduce body weight, to normalize blood sugar or pressure. Perhaps some of us are trying to cure their back aches, neck aches, knee aches and other such ailments through Yoga. Such being the case you have enough reasons to believe that Yoga is probably a science and very possibly medical science.

The definition of science says that, “It is nothing but a systematic project that builds and organizes knowledge in the form of verifiable explanations and calculations about the universe.” Therefore you can surmise that you are not wrong because Yoga is a systematic way in which the human body and mind are trained to become and remain healthy.

That is not all; practitioners of Yoga know that regulating our breathing through Pranayama and meditation consciously can do wonders to our mind and body too. It will help us get healthier, to concentrate better, develop patience and improved understanding about ourselves and others.

Hence it will not be wrong if we infer Yoga as a combination of science and art that can elevate the one who learns it properly and practices it sincerely.

Usually Yoga classes begin or end by paying a little tribute to Patanjali Maharishi who consolidated yoga practice in a sequential way. This great man who lived thousands of years ago must have conducted experiments on various Yogic poses by observing nature around him. He must have been in silent communion with birds, animals, trees and even mountains to arrive at certain body postures. He must have worked with a team of likeminded Rishis who must have brainstormed about the various Yoga poses. They must have practiced them diligently made observations about its effects on the practitioner under different conditions and noted down the results. The result of methodical scientific experimentation must have resulted in the composition of the “Yoga Sutra” a book which is touted as the Bible on the subject.

Scientists, doctors, physiotherapists and psychologists who have conducted interdisciplinary research on the effects of Yoga on the human mind and body have been quite impressed by findings which are quite in tune with what is mentioned in the Yoga Sutra.

Though Yoga is ancient and does not need certification of its validity and importance from time to time, sometimes it is good to be reminded of its preeminence.

Our Prime Minister Shri Narendra Modi did the needful by appealing to the United Nations General Assembly to declare June 21st the longest day of the year to be known as International Yoga Day to remind the world about the power of Yoga. Let us look upon this occasion as a special day which ushers in a year where everyday becomes yoga day so that we can  become better than ourselves!

 

Coffee-Just Brew It


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It is hard to believe that the comforting aroma of coffee which rejuvenates nearly half the population of our globe was not even known to our country half a millennium ago. When Baba Budan brought a handful of coffee seeds to India on his way back from Mecca in 1670 AD, little did he realise that he would be altering the lifestyle of Indians, the southerners, in particular, in more ways than one. The aromatic beans that were first grown in the hills of Chikkamagaluru district grew ever so well as if it were their native land.

The Arabica and Robusta beans were roasted and enterprising connoisseurs of this exotic aromatic seeds experimented enthusiastically with the ratio of the beans with or without the catalyst chicory, temperature of water, various varieties of filter etc, to arrive at the perfect cuppa. Huge companies and multinational franchisees of coffee houses stand testimony to the wonderfully adaptable form of this wonder drink. Drinking coffee in the perfect ambience has taken unbelievable dimensions quite on the lines of Japanese tea ceremonies. This global drink can be consumed in a plethora of forms with or without milk in increasing and decreasing quotients of the strength of the brew.

The discerning taste buds can be suitably satiated in more areas if the aroma, flavour and the natural rich brown colour is put to good use. Coffee can be best used in the decoction form while using it to flavour. The secret of getting the perfect decoction not only lies in the ratio of coffee powder and the temperature of the boiling water but also the temperature of the coffee filter. If you are in a hurry, you cannot go wrong if you add a couple of spoonfuls of instant coffee powder to piping hot water. The decoction thus prepared can be used to flavour cakes, ice creams, chocolates, burfis, cold coffee shakes, etc.

Nourishing Neem


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It is impossible to pass an unworshipped neem tree, especially in rural India. Neem tree, also famously known as sarva roga nivarini, has proven to be a sure panacea for many physical problems. Here are the many benefits of neem:

Chewing a couple of tender neem leaves can deworm your stomach, help you recuperate from jaundice, and also help in regulating blood sugar. It can also treat mouth ulcers, bleeding sore gums, and can prevent tooth decay.

Regular intake of neem leaves after meals regulates your digestive system, and can also get rid of psoriasis.

Consuming tender neem sprouts or capsules for a fortnight to a month can detoxify the body and strengthen the immune system. A healthier immune system helps your body in fighting off many illness and diseases.

When a paste made of neem leaves mixed with coconut oil and turmeric powder is applied to the face and washed off after an hour, it can leave it glowing.

Regular consumption of tender neem leaves can help you deal with fever, cough, aches and pains, sore throat, fatigue and nasal congestion.

Make your own insecticide by making little cloth bags of dried neem leaves and leave it in your provisions, clothes cupboards and bookshelves.

Bacterial infections in the nasal passages and respiratory system can be decreased by inhaling steam from boiling the leaves with a drop of eucalyptus oil.

This neem tree was outside our home.

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Equal Play and Work is the Name of the Game


https://www.deccanherald.com/opinion/panorama/equal-play-and-work-name-game-696265.html

A recent suggestion from the Union ministry says that the syllabi of school students must be cut down so that they can concentrate on the sports scene. (PTI File Photo. For representation purpose)

“Why can’t India, a country of two billion people, produce at least a few gold medallists at the Olympics?” is the most frequently asked question in the world of sports. A recent suggestion from the Union ministry says that the syllabi of school stu…

Read more at: https://www.deccanherald.com/opinion/panorama/equal-play-and-work-name-game-696265.html

Of Mint Condition


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Our very own Pudina or Mint probably has the distinction of being the ubiquitous herb in Afro Asian, European and Australian cuisine alike. The gaily green leaves which lend a sense of freshness, besides lending its unique smell and taste have made it a universal favourite.

If you follow certain thumb rules while using mint leaves, you can extract the best out of it. Did you know that cutting the leaves is a complete no-no for it can destroy its intrinsic goodness? You can crush the leaves with your fingers while garnishing juices, smoothies, salads and raithas to get the best effect. If you are planning to use the greens to flavour chutneys, gravies or curries make sure that you sauté the whole leaves before adding it to the main dish. If your recipe expects you to grind mint leaves along, remember that fresh leaves can alter the taste just heat the leaves on a tawa or in a pan so that it loses its moisture content and then grind the same.

Though many people add mint leaves to fried snacks like pakodas or sundried Pappads and Khakras, your discerning taste buds must have realized that the Pudina neither smells nor tastes as you expect it to. That is because; the herb loses its flavour when exposed to extreme heat. If you really care for mint then avoid using the leaves to flavour the mentioned dishes, instead you can eat them with Pudina chutney.

Sometimes we may end up buying more mint than we need. One of the best ways to preserve Pudina is to wrap the leaves in a newspaper and leave it in the refrigerator. Make sure that you discard the yellowed or blackened leaves for they can play spoilsport to your star dish.

Pudina leaves added to flavour your tea, lime water, rasams and even your water can not only tickle your tastebuds but can comfort your tummy too!

Munch on the Jack of all Seeds


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Jackfruit seeds are potent with proteins and micro nutrients and can be an antidote to a host of conditions like anemia, skin problems, varicose veins and poor eyesight when ingested on a regular basis. One of the easiest ways to consume them would be to roast or boil them like peanuts and eat them as a snack.  Or you could add them to your Sambhar like other vegetables. The more elaborate way would be to turn them into some delectable dishes.

NOTE: When using jackfruit seeds for cooking ensure that you wash the seeds and dry them in the shade for a couple of days. The outer skin will start flaking making it easier to peel them and also to get rid of the fruity smell that has gone bad. Soak the peeled seeds in hot ater for ten to fifteen minutes before cooking it.

 

Jackfruit Seeds Baath

Ingredients

Jackfruit seeds 20

Washed and cut methi 2 cups,

Grated coconut 1 cup,

Tomato puree 1 cup

Soaked moong dhal 1 cup

Coriander seeds 3 teaspoons

Cumin seeds 2 teaspoons

Channa dhal 2 teaspoons

Lime juice 2 tablespoons

Turmeric powder 1 teaspoon

Red Chilli 6

Mustard 1 teaspoon

Hing 1/2 teaspoon

Cooking oil 2 teaspoons

Fresh coriander 2 sprays

Curry leaves

Salt 2 teaspoons

Method

  • Pressure cook the jackfruit seeds using very little water allow them to cool, skin them and dice them.
  • Roast the coriander seeds, cumin seeds, channa dhal and red chillies using very little oil and grind them into a fine powder.
  • Heat two tablespoons of oil in a pan and add the mustard and hing till they spatter.
  • Add the washed and cut coriander spray, curry leaves to the seasoning.
  • Add some more oil and then add the cooked and diced seeds, cut methi leaves, grated coconut, tomato puree, soaked moong dhal, turmeric and salt to the pan and cook well.
  • Remove the pan from the fire and add the lime juice to the same.
  • You can mix this mixture with pre-cooked rice. You could add a dollop of ghee to improve the flavour.
  • Jackfruit seeds baath can be served with pacchadi and pappad.

 

 

 Jackfruit seeds Podimas

Ingredients

Raw Jackfruit seeds 12

Turmeric powder 1 teaspoon

Salt 2 Teaspoons

Hing– ½ teaspoon

Red chillies  4

Curry Leaves 1 Spray

Channa Dal 1 teaspoon

Toor Dal 1teaspoon

Urad dal 1 Teaspoon

Cooking Oil 1 Tablespoon

 

Method

 

  • Pressure cook the Jackfruit seeds with minimal water, wait for it to cool and peel off the skin.
  • Heat the oil and roast the Hing channa dal, urad dal , toor dal and red chilies.
  • Grind the roasted ingredients very coarsely, toss in the cooked Jackfruit seeds and the rest of the ingredients and run it for a minute in the food processor.
  • Remove the contents and help it to disintegrate with a blunt ladle.
  • Serve Podimas with hot rice and a raitha of your choice.

 

Jackfruit seeds Curry

Ingredients

Raw Jackfruit seeds 12

Grated Coconut 1 cup

Tamarind extract 1 table spoon

Turmeric powder 1 teaspoon

Salt 2 Teaspoons

Hing– ½ teaspoon

Red chillies 4

Garlic 4 (optional)

Curry Leaves 1 Spray

Channa Dal 1 teaspoon

Urad dal 1 Teaspoon

Coriander seeds 1 tablespoon

Cumin seeds 1 teaspoon

Mustard 1 teaspoon

Cooking Oil 2 Tablespoons

Method

  • Skin the Jackfruit seeds pressure cook using very little water and slice them.
  • Marinate the cooked Jackfruit seeds in tamarind extract mixed with salt, turmeric powder and Hing for ten minutes.
  • Fry the channa dal, urad dal, coriander seeds, cumin seeds, red chillies, garlic and curry leaves with very little oil and grind the

ingredients finely.

  • Take a heavy weight pan, add a tablespoon of oil and heat the same and spatter the mustard in it.
  • Add the marinated Jackfruit seeds to the pan and sauté it for a while.
  • Add the ground ingredients and sauté the same with the rest of the oil.

 

  • When the curry appears golden brown, add the grated coconut and mix it well before turning off the fire.
  • This curry can be served as a side dish with rice or roti.

 

Jackfruit Seeds Gravy

Ingredients

Jackfruit seeds 12

Washed and cut green chillies 100 grams

Peeled and cut ginger 100 grams

Tamarind 50 grams

Channa dal 50 grams

Sesame seeds 25  grams

Methi seeds 25  grams

Black pepper 1 teaspoon

Mustard 1 teaspoon

Hing 1 teaspoon

Turmeric powder ½ teaspoon

Cooking oil 3 tablespoons

 

Salt 2 teaspoons

 

Method

  • Pressure cook the jackfruit seeds using very little water allow them to cool, skin them and dice them.
  • Soak the tamarind in warm water for an hour and extract a thick juice.
  • Roast the sesame seeds and the methi seeds separately till they become golden brown without adding any oil. Then grind them into a fine powder.
  • Heat oil in a large pan and add the mustard, channa dal, turmeric powder and Hing.
  • Add the cut chillies and ginger in the pan and fry them for a minute or so on slow fire.
  • Add some more oil and sauté the cooked and diced seeds
  • Pour the tamarind extract into the contents of the pan and add salt.
  • Allow the mixture to simmer and then pour the sesame powder and the methi powder into the gravy.
  • Attend to the ingredients in the pan from time to time, to prevent it from burning at the bottom.
  • Once the ingredients are cooked well, allow the gravy to cool and store it in an air-tight container.
  • This gravy can be served as a side dish like any other pickle.

 

 

 

 

Morning Magic


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“An early morning walk is a blessing for the whole day” said Thoreau. I wondered whether the philosopher would make such statements if the time machine relocated him in Namma Bengaluru today. With the ongoing building boom and transport in progress, it is impossible to walk on our streets unless one is preparing for an obstacle race! One could always walk in a park, but there are so few and eventually it encourages more talking than walking.

So, I decided to walk on my terrace. The silver linings were multiple. I did not have to spruce up or look for company besides I did not have to hurry home quickly in case of a sudden shower or an emergency.

So, the following morning, well before the crack of dawn, I splashed some water on the face and passed a comb through my hair and climbed the stairs. The open space seemed to welcome me with dim lighting crisscrossing from the tall buildings and streets alongside. The almost moist fresh air stung my lungs.

Within no time I felt like the “Solitary Reaper” albeit in altered situation and sizes till the dark grey skies gave way to a deep blue as sunlight seemed to be seeping through unnoticed crevices in the skies. Flocks of birds flew across, as the hidden Koel cooed away relentlessly.  The silhouettes of the trees revealed their varied verdant hues as they gently allowed daylight pass through them. As the skies grew into a lighter shade, the street dogs shook themselves ready to face another day in their canine life.

Even as the skies brightened and the smells and the sounds of the street came alive, the curtains came down on the magic of morning. It was time to exit from the theatre of the universe and step into the reality of everyday life.

As I looked down upon the mounds of debris and building material stacked along the street, the paperboy zoomed round the corner and tossed the daily news up multiple bulls’ eyes without a single miss. The flower seller and the Soppu boy who could not bear to be left behind made an appearance by announcing their wares even as the milkman tinkled into the scenario. Soon fitness freaks flocked from different directions and hurried along to burn their calories as if in competition with the dog walkers who strained at the leashes.  The pious ones who helped themselves furtively to flowers from our garden were oblivious to the fact that they were being watched from above.

As I descended the stairs reluctantly, I looked up at the now azure firmament and made a silent promise to keep my date every single day to receive my daily dose of “blessing”.

 

Cornerstone of the Medical Industry


Published in EDUVERSE- JNANADEGULA special supplement of DECCAN HERALD on Saturday 26th May 2018

By S. RADHA PRATHI

“What do you want to be when you grow up?” A question asked at various times usually elicits interesting answers from young people.  A global survey shows that almost all kids express a desire to become a doctor at some point of time during their childhood. Well, if wishes were horses —– well, they are not!

One needs to study very hard and score admirably well to get into a medical course. Then it is a life of complete dedication with little or no respite. Everybody who aspires to become a doctor may not be able to, due to various reasons. Yet this does not mean that you have to discard the idea completely. You can serve in the medical field, if you explore your abilities in one of the numerous paramedical fields.

All of us are aware that modern and efficient medical practices swear by relevant tests and sometimes squarely depend on them to diagnose elusive ailments. The diagnostic industry deals with hundreds of tests based on various parameters executed from latest equipment. An astronomical figure of qualified manpower is essential to run this industry on well oiled wheels. The laboratory technicians, chemists, and analysts form the backbone of this set up.

If you want to be a fruitful contributor to this sector, you can choose to study a paramedical course of your choice. There are nearly one thousand five hundred colleges and hospitals across our sub continent that offers their degree, diploma and certificate courses to students who have completed their board examinations at the tenth and twelfth standards. Karnataka tops the list with the maximum number of this facility.

A GLIMPSE OF SOME OF THE DEGREE COURSES

B.Sc. in Operation Theatre Technology

B.Sc. in X Ray Technology

B.Sc. in Radiography and Medical Imaging

B.Sc. in Dialysis Technology

B.Sc. in Medical Record Technology

B.Sc. in Medical Laboratory Technology

B.Sc. in Ophthalmic Technology

Bachelor of Occupational Therapy

Bachelor of Physiotherapy

B.Sc. in Speech Therapy

BASLP Course

B.Sc. in Audiology

B.Sc. in Anaesthesia Technology

B.Sc. in Audiology and Speech Therapy

B.Sc. in Optometry

A GLIMPSE OF SOME OF THE DIPLOMA COURSES

Diploma in Operation Theatre Technology (DOTT)

Diploma in X Ray Technology

Diploma in Radiography and Medical Imaging

Diploma in ECG Technology

Diploma in Dialysis Technology

Diploma in Medical Record Technology

Diploma in Medical Laboratory Technology (DMLT)

Diploma in Ophthalmic Technology

Diploma in Physiotherapy

Diploma in Anaesthesia Technology

Diploma in Nursing Care Assistant

Diploma in Sanitary Inspector

Diploma in Hearing Language and Speech (DHLS)

Diploma in Dental Hygienist

Diploma in Audiometry Technician

Diploma in Audiology and Speech Therapy

WHO IS ELIGIBLE?

Tenth pass with first division.

Twelfth pass with first division and  Physics, Chemistry and Biology as your optional subjects.

DURATION OF THE COURSE

Diploma: 2 Years

Degree: 3 Years

NOTE: Students who have completed their tenth standards will have to do a mandatory bridge course in Physics, Chemistry and Biology for one year.

So also, Twelfth passed students who do not measure up or clear the eligibility test will have to take up the bridge course.

JOB OPPORTUNITIES

You can contribute to the medical field effectively if you train yourself in one of the three main areas of the paramedical zone.

If you have the ability understand and appreciate chemistry and biology you could become a laboratory technician who studies samples of bodily fluids, tissues and bones and generate reports.

If you have a technical bent of mind, you could learn how to operate the various machines and equipment around the hospital and help patients to use these machines properly and arrive at results.

If you have always wanted to be beavering away at the operation theatre or the Intensive care unit, you can avail training to operate the equipment there and conduct superfast tests as and when necessary.

 

Once a student completes the degree or diploma course successfully he or she is likely to be placed immediately in decently well paid job in a relevant laboratory or hospital.

FUTURE PROSPECTS

It is said that your qualification is the passport to your first job. If you want to climb the ladder, you will do well to study related subjects one by one as short term Certificate courses. Your hands on experience and constant exposure to the variegated and ever expanding paramedical field can make you the laboratory chief at some point in your career. Besides, the satisfaction of having helped out innumerable doctors and patients as the cornerstone of the medical industry can feel insurmountable.

 

 

Goodness of Neem Flowers


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Neem flower pachchadiNeem flower pachchadi

The neem flower is a tiny ingredient with stupendous curative powers. From protecting your gut, relieving painful migraines to keeping skin ailments at bay, these flowers are replete with blood-purifying properties.

The neem tree ideally flowers during spring. The best way to harvest these flowers is by collecting them on a clean cloth or a mat from under the flowering tree. You can then rinse the flowers in a large sieve, sundry and store them in a dry air-tight container. Radha Prathi suggests a few recipes using this bitter condiment.

Neem Flower Rasam

Ingredients: A tbsp of neem flowers; 1 tbsp of cumin seeds; 1 tbsp of tur dal; 1 tbsp of peppercorns; 2 red chillies; 1 tbsp of tamarind extract; ½ tsp of mustard seeds; 1 tsp of ghee; a sprig of curry leaves and salt to taste.

Method: Grind the cumin seeds, pepper, chillies, tur dal and curry leaves to a fine powder. Add tamarind extract, the powder, and salt to a litre of water and allow it to boil to half its quantity on a low flame. Add another half a litre of water and bring the contents to a boil. For the tempering, add ghee to a pan and toss in the mustard seeds before turning off the heat. Then add neem flowers to the pan and sauté them lightly. Add the tempering to the rasam along with some curry leaves. Serve the rasam hot as it is or with some hot rice and ghee.

Neem Flower Rice

Ingredients: A tbsp of neem flower; a pinch of asafoetida; ½ tsp of pepper powder; 1 tbsp of ghee; 1 tbsp of lemon juice and salt to taste.

Method: Heat the ghee in a pan and toss in the asafoetida and the neem flowers before turning off the heat. Add pepper powder, lemon juice, and salt and allow the mixture to stand for 10 minutes. Add the mixture to a tablespoon of freshly cooked rice. Serve immediately.

Neem Flower Podi

Ingredients: A small cup of neem flower; a pinch of asafoetida; ½ tsp of turmeric powder; 1 tbsp of peppercorns; 2 sprigs of curry leaves; a tbsp of ghee and salt to taste.

Method: Heat the ghee in a pan and toss in the turmeric powder, asafoetida, peppercorns and curry leaves and turn off the heat. Add the neem flowers to the pan and sauté them. Grind all the roasted ingredients together with salt. Store the mixture in an airtight container. You can mix the powder with rice for a healthy meal.

Neem Flower Pachchadi

Ingredients: Two tbsps of neem flower; 2 tbsps of jaggery; 2 red chillies; ½ tsp of mustard seeds; 2 tbsps of tamarind juice; a pinch of asafoetida; 1 tbsp of oil and ½ tsp of salt.

Method: Grind the chillies, jaggery, salt, together and mix it with the tamarind paste. Heat a pan, add oil, toss in the mustard seeds and asafoetida and turn off the heat. Then add the neem flowers and saute them well. Add the previously prepared spice mixture. Stir well and the pachchadi is ready to be served.