The monsoon rains this year were uneven with some good rains in the early part of the season with a big dry spell from mid-July to September. However, the plants thrived and blooomed. Here is a small selection of flowers of this season.
- Santharam
13 October, 2021
There are indications of the changing season. With dew condensing on vegetation overnight, the onset of the cold season is imminent. Flowers like the Millingtonia (Indian Cork) tree have started blooming. Hordes of dragonflies have been hovering in the air, awaiting the returning monsoon.
Over the past few days migrant bird species have begun arriving in the campus. However, this year, they seem to have been delayed. The Grey Wagtail, a winter visitor from the Himalaya, turned up three weeks after it was due to arrive, on 20th September. It is usually seen by early September. Similarly the Greenish warbler, another migrant too turned up late. The paucity of rains after the initial spell in June-July could have had some role in this delay.
The Grey Wagtail
Several more migrants have been coming in since. Asian Brown and the similar-looking Brown-breasted Flycatchers too have been seen in the past couple of weeks. The Lesser (Hume’s) Whitethroat from Central Asia has been seen in good numbers in the open scrub habitats. There was a sighting of the Forest Wagtail, which migrates from Eastern Asia, last Sunday. Some of the local migrants too have turned up; prominent among them are White-bellied Drongo, Paradise Flycatcher and the Blue-tailed Bee-eater. The next few days are going to be exciting for the bird enthusiasts as more species are expected to arrive (some merely passing through).
The Asian Brown Flycatcher (left) and the Brown-breasted Flycatcher (right).
- Santharam October 4, 2021
A pair of Scaly-breasted Munia has always nested under our roof, under the tiles, placing its flimsy-looking mass of grass strands on the wooden beam under the tiles.
This year too was no exception. Once the monsoon set in and we had the first set of showers, the pair started bringing nesting materials and commenced nesting. Things went on smoothly for over a week and then the macaques came in. As always, they pulled down the nest with its precious eggs which the birds had commenced to incubate. The birds, after a couple of days, recommenced their nesting activities and brought in fresh nesting materials, and started rebuilding the nest at the very spot. Ten days down the line, the macaques came again and pulled down the nest!
Once again the birds recommenced the nest after a short gap and again at the very same spot! Enter the macaques. The nest is again gone. But the birds were not willing to give up. This time they shifted their site and placed the nest just outside our door, just a couple of meters from the old site. Now a tragedy of a different sort struck the birds. The domestic cat that often sleeps on our terrace pounced on one of the birds and made a meal of it! I thought the bird would give up now. But no! Four days later, the bird found a new mate and continued bringing fresh material to its nest.
I am now looking forward to what new threats the birds will face and also eager to know if they will be successful in raising a brood.
- Santharam
8 Sept. 2021
We make this Sambar on special occasions like Ugadi, Onam and Pongal. For this sambar, we grind fresh masala in the wet grinder.
Masala Ingredients
Toor Dal
Chana Dal
Coriander Seeds
Red Chillies
Fenugreek
Asofoetida
Curry leaves
Vegetables
Drum Stick
Cluster Beans
Snake Gourd
Cooking Banana
Yam/Elephant Foot
White Pumpkin/ Dosakai / Keera Cucumber
Other Ingredients
Toor Dal
Tamarind
Tomato
Small Onion
Salt
Tadka
Coconut oil
Mustard Seeds
Red Chillies
Small Onion
Curry leaves
Qty (Large)
200 gm
200 gm
500 gm
300 gm
50 gm
50 gm
1 bundle
2 kg
2 kg
2 kg
2 kg
2 kg
2 kg
8 kg
1/2 kg
4 kg
4 kg
As required
1/2 kg
100 gm
50 gm
1/4 kg
1/2 bundle
Qty (Four)
30 gm
20 gm
50 gm
8 nos
5 gm
5 gm
1 stem
1
50 gm
50 gm
1
50 gm
50 gm
100 gm
1 lemon size
2
8 nos
As per taste
30 gm
3 gm
5 pc
4 pc
1 stem
First, dry roast all the masala ingredients and grid to paste using little tamarind water. Then, wash, boil, and smash Toor Dal. Soak tamarind in warm water and take the pulp. Cut tomatoes such that each one is cut into 8 pcs. For Tadka, use broken red chillies and finely chopped small onions.
Keep the cooking vessel on the stove, pour tamarind pulp and water. Boil and add turmeric powder (50 grm), salt, asofoetida (50 gm), curry leaves (1/2 bundle). Add vegetables (Drum stick, Yam, Cluster beans, snake gourd, cooking banana). When half cooked, add small onion and tomato. After 5 minutes, add grinded masala, again boil for 5 minutes. Add smashed dal, cook again for 5 minutes.
Keep a small kadai on the stove, pour coconut oil. When oil is smoking hot, add mustard seeds, broken red chilli pcs, chopped small onion and curry leaves. Pour over to the Sambar. Better to cook this sambar by covering with lid.
Hareendran A K
Dining Hall Manager
We make six varieties of Sambar at Rishi Valley. We also make our own Sambar Masala. Below are the ingredients we use to make this masala.
Ingredient
Coriander
Red Chillies (Kashmiri/Bedgi)
Black Gram (White) Dal
Toor Dal
Chana Dal
Black Pepper
Fenugreek Seeds
Mustard
Cumin Seeds
Asofoetida (not powder)
Turmeric Powder
Dry Coconut
Curry leaves
Qty (Large)
1 kg
1/2 kg
1/4 kg
150 gm
1/4 kg
150 gm
150 gm
75 gm
150 gm
150 gm
150 gm
1 kg
1 bundle
Dry roast all the ingredients one by one except Turmeric powder. Mix turmeric powder and grind to powder. Keep in a airtight container and use as required.
Hareendran A K
Dining Hall Manager
Here are the ingredients you will need:
Ingredient
Toor Dal
Tamarind Juice Pulp
Salt
Rasam Powder
Asafoetida
Curry leaves
Green Coriander
Mustard Seeds
Red Chillies
Qty (Large)
5 kgs
1/2 kg
As required
1/2 kg
25 gms
1 bundle
1 1/2 bundle
50 gms
100 gms
Qty (Four)
75 gms
Lemon size
As per taste
35 gms
3 gms
1 stem
5 stems
3 gm
5 nos
Boil the dal, smash well, add tamarind juice, salt and curry leaves. Boil well for 10 to 15 minutes by adding rasam powder and asafoetida. In a small vessel, give tadka by adding oil, mustard, red chillies and curry leaves. Pour over the boiling rasam. Add chopped green coriander and switch off the stove. Do not forget to cover with lid. Chopped green coriander is an essential item on all rasams for good flavour.
Hareendran A K
Dining Hall Manager
Here are the ingredients you will need:
Ingredient
Moong Dal
Lemon Juice
Green Chillies (sliced)
Ginger (Sliced)
Black Pepper
Mustard Seeds
Cumin Seeds
Asofoetida
Turmeric Powder
Red Chillies
Curry leaves
Green Coriander
Cooking Oil
Qty (Large)
5 kgs
100 nos
300 gms
200 gms
100 gms
50 gms
50 gms
25 gms
30 gms
50 gms
1 Bundle
1 Bundle
1.2 ltr
Qty (Four)
5 gm
2 nos
7 nos
1 small pc
5 gm
3 gm
3 gm
3 gm
3 gm
5 gm
1 stem
3 stems
7 gm
Boil moong dal, smash to paste and keep aside.
Keep cooking vessel on the stove, add oil. In the hot oil, add mustard, red chillies, cumin seeds and pepper. When these crackle, add curry leaves, asofoteda, turmaric powder. Add sliced green chillies and sliced ginger and roast well . Add moong dal paste mixed with warm water. Add salt and boil for 2 minutes. Switch off the stove, add lemon juice and chopped green coriander. Keep the lid on top.
Hareendran A K
Dining Hall Manager
Here are the ingredients you will need:
Ingredient
Red Chillies
Coriander seeds
Cumin seeds
Black pepper
Toor Dal
Urad Dal
Coconut (grated)
Toor Dal
Turmeric Powder
Salt
Qty (Large)
300 gms
200 gms
150 gms
100 gms
200 gms
200 gms
5 nos
3 kgs
50 gms
As required
Qty (Four)
5 nos
15 gms
10 gms
7 gms
15 gms
15 gms
1/4
50 gms
5 gms
As per taste
Keep a kadai on stove and add a little oil and roast all the first seven ingredients (till grated coconut) to brown color (should not burn). Grind to a fine paste . Wash the mixi/grinder, collect the water and keep.
Now boil Toor Dal, Turmeric powder, and salt and smash to paste .Add the grinded masala with water, mix well and boil with more water for 10 minutes.
In another kadai on the stove, add oil, add mustard, asafoetida powder, red chillies and curry leaves. Pour over the boiling rasam. Switch off the stove add lemon juice and chopped green coriander. Cover with lid.
Hareendran A K
Dining Hall Manager
Few works of children displayed at Srujana Art Exhibition 2020 are now available in a Photo Gallery. Open
On school days, we make rasam twice a day (Lunch & Dinner). One will always be Tomato Rasam.
Ingredient
Tomato
Toor Dal
Tamarind
Oil (Rice Bran)
Mustard Seeds
Fenugreek Seeds
Urad Dal
Red Chillies
Curry leaves
Asofoetida
Turmeric Powder
Chilli Powder
Coriander Powder
Rasam Powder
Garlic
Jeera
Pepper
Coriander leaves
Qty (Large)
10 kgs
4 kgs
250 gms
300 gms
200 gms
50 gms
50 gms
50 gms
1 bundle
20 gms
50 gms
200 gms
100 gms
400 gms
100 gms
100 gms
100 gms
1 bundle
Qty (Four)
5 nos
50 gms
20 gms
15 gms
3 gm
2 gm
5 gm
3 no
1 stem
3 gm
3 gm
15 gm
10 gm
20 gm
5 to 6 pc
15 gm
15 gm
3 stakes
Boil tomatoes, allow to cool, smash and keep aside. Boil Toor Dal, smash to paste and keep aside. Add little warm water to tamarind; keep aside for a while and take out the pulp. Dry roast Pepper and Jeera and pound them with Garlic.
Keep cooking vessel on the stove and add oil. Add mustard, fenugreek, Urad Dal, Red Chillies and Curry leaves to the hot oil. When spluttering starts, add pounded mixture followed by turmeric powder, Asafoetida powder, Coriander powder, Red chilli powder and salt. Add smashed tomato liquid, tamarind pulp with water and boil for 10 minutes. Mix rasam powder in warm water and pour over to the boiling rasam. Boil for two more minutes, add chopped coriander leaves, and switch off the stove and cover with lid.
For Drum Stick Rasam, wash, cut long, slice and steam the drumsticks. When it is cool take out the pulp add along with smashed tomato liquid of tomato rasam.
Hareendran A K
Dining Hall Manager
Rasam is one of the most common items in R V Dining Hall menu. We make about ten types of Rasams. Tomato Rasam, Drumstick Rasam, Pepper Rasam, Jeera Rasam, Tamarind Rasam, Pineapple Rasam, Mysore Rasam, Lemon Rasam and Dal Rasam.
We make our own Rasam Powder too.
Ingredient
Coriander Seeds *
Red Chilli *
Cumin Seeds
Black Pepper seeds
Mustard seeds
Fenugreek seeds
Toor Dal
Bengal Gram
Curry leaves
Qty
1 Kgs
1/2 Kgs
250 gms
75 gms
100 gms
100 gms
250 gms
150 gms
1 bundle
* Coriander seeds are organically grown in RV
* Red Chill variety we use is Kashmiri/Bedgi chillies
Dry roast the above ingredients one by one separately and grind to powder. Keep in an airtight container and use as required.
Hareendran A K
Dining Hall Manager
Toor Dal - should be cooked and smashed
Tomatoes - finely chopped
Ingredient
Toor Dal
Pineapple
Ginger
Green chillies
Mustard seeds
Tomatoes
Curry leaves
Turmeric Powder
Jeera
Urad Dal
Asafoetida
Qty (Large)
5 Kgs
15 nos
250 gms
200 gms
100 gms
5 kgs
1 bundle
50 gms
100 gms
100 gms
20 gms
Qty (Four)
100 gms
1 no
1 medium pc
5 nos
5 gms
2 nos
1 stake
3 gms
5 gms
5 gms
3 gms
Clean and remove the total skin of the pineapple. Chop 1/2 portion finely and other 1/2 grind with ginger, green chilli and keep aside.
Keep cooking vessel on the stove , heat oil, add mustard, urad dal, jeera, red chillies, and curry leaves. Add asafoetida and turmeric powder as well. Add chopped tomatoes, roast continuously till oil floats on top. Add Pineapple, green chilli, ginger paste (made earlier and kept aside). Continue roasting, add boiled and smashed toor dal. Add chopped pineapple roast. Add hot water and cook some more time till chopped pineapple is cooked fully. Switch off the stove, add chopped green coriander and cover with lid.
Hareendran A K
Dining Hall Manager