Thursday, July 31, 2008

Broken Wheat Roast

Make the batter as for Broken Wheat Idli.
On a non stick shallow pan put a ladle of the batter spread it into a nice circle and roast the dosa without using any grease. Keep the flame on high first and then reduce to sim after spreading the batter. Only when you see the edges turning golden, fold over half the circle and remove it into a basket or a grill this will keep it crisp and will not soften with the sweat. Now before you make the second and third dosa cool the pan by sprinkling water on it so it allows you to spread the batter evenly.

These dosas taste wonderful and are so crisp and lite.

My vote is inclined for this dosa even though it is from the same batter as the Broken Wheat Idli.

Wednesday, July 30, 2008

Broken Wheat Idli

My Dad has got loads of broken wheat packets. I don't know how he could have confused broken wheat with idli rava (rice meal) but that has happened. Now I am not a one to make upma with broken wheat every other day, give me semolina any day. On top of that we decided that he needed a break from Blr which remains alien and hostile for him. Most of that can be accredited to boredom and the environmental conditions here. I was hence left to deal with the stock of broken wheat on my own like a lone soldier.

While he was away I decided to experiment. Keeping the proportions the same as regular idli I used broken wheat instead of rice meal. Followed the same step for grinding. Yet let it ferment for 6 more hours than the normal overnight fermentation that we do for the regular idlis. While mixing in the salt I realised the the batter was stickier and was unsure of the results. I think the idlis steam perfectly and tasted flavorful.

This is how you do it.


1/2 cup udid dal
2 cups broken wheat

Wash and soak udid dal for 4 hrs. Drain excess water and grind to fine paste.

Add the broken wheat to the ground dal and a little water and grind for 2 mins. Keep the batter thick. Remove to a large vessel and let it ferment for 18-20 hrs.

When you need to steam the idlis add salt as per taste. Mix gently.

Apply ghee to the moulds, I used coffee tumblers this time just to give it the "its different" thing.

Fill to three fourth capacity and steam till top is shiny and a knife inserted comes out dry.

Serve with chutney of your choice or make the relish I made to go with this "its different" idli.

This idli is a good options for a diabetic. I am getting ideas now of trying idlis with coarse ground other flours like millet. It should be fun and worth the experiment!

Tuesday, July 29, 2008

What's a hot dog?

Hot dogs and soup, our last nights dinner

Faux Sausages, made of potatoes, beets and spices.

We were having tea together and as I have observed many times W is always thinking a lot. There is a riot of thoughts running in the mind. I try to make the mood lighter.


"What's a hot dog?" blurted W.

Me, "It's a type of a sandwich with a sausage in the middle."

(The sausage is called a hot dog but over a period of time and evolution of language usage the sandwich itself is now known as a hot dog.)

"Gulabi has been asking for it."

"May be she has seen someone eat it at school."

Without asking W if knew what a sausage was? It's unlikely.

"But is that edible for her"

Saw a blank confused look on W's face.

Another friend joined us and the conversation on hot dog ended there. Later I was thinking there would be many parents or vegetarian families who would definitely like to give their children a hot dog. So I thought of creating a veggie one here. I know I cannot send this to Gulabi though I'd love to, atleast W can explain to her that the hot dog she is asking for has ingredients that she must not eat as the family is vegetarian. Kids do understand when explained to them. May be when they meet W can make it for Gulabi and give me feedback on the recipe.


2 medium sized boiled potatoes
1/2 boiled and grated beet
1/4 teaspoon red chili powder
1/4 cumin seeds
1/4 coriander powder
2 green chilies sliced finely
1 handful fresh cilantro chopped fine
1/2 cup bread crumbs
salt to taste

oil to spray

2 Long buns/ hot dog buns

mustard sauce

Some salad ( lettuce/ cabbage, grated carrots)

Mix and knead together the potato, beets and the spices. Roll them into long 1 inch thick and 4-5 inch long cylinders. This should give you just 3 vegetarian hot dogs. Spray oil on the griddle or on a baking tray. Place the veg hot dogs on it and either shallow fry or bake till crisp.

Meanwhile slit the long buns. Fill in the salad. Place the veg hot dog in the middle. Draw a zig zag with mustard sauce on it and munch on.

Though I have used beets in this recipe they can be substituted with carrots, cauliflower or any other vegetable or even a medley of veggies should be good. The recipe is basically that of a cutlet just shaped like a hot dog. I used beet just to mock the actual sausage but if they don't appeal to the vegetarian in you, feel free to use any other.

Story of the Making:

Last night I wanted to make these for dinner so I could post about it. So the hunt for long buns started at work itself. I checked out both the superstores on campus but they didn't have it. So I got off at the place a little away from home to check out another one that normally stocks different breads. They too didn't have it. Finally I knew where I could find them. I walked a few blocks to Cakes n Slices. The counter help told me they don't have plain ones. Well then give me the cream n jam buns I told him!

Once at home made the faux sausages. Scooped out the cream n jam from the buns and tucked in the sausages. Actually these buns are softer than the hot dog buns. I didn't have time to make the salad and there was no mustard sauce available. So served the hot dogs without any frills with hot soup. I had bought 4 buns so made 2 hot dogs and the other 2 cream n jam buns served as desert.

Then when I set up the plate to take pictures my digicam didn't have batteries that worked! So took pictures with my cell phone.

This post is to celebrate a parent child relationship for W and Gulabi & my Baba and Me !

Thank You W for your valuable advice!

Friday, July 25, 2008

Triple Flavours Poha

Last weekend was a big turning point for me. Someone's coaxing made me do the unthinkable. My friends are shocked but happy. Guess what I have joined Arjun Devaiah's weekend training camp and will run for a marathon in September.

My situation currently:

  • Cannot run for more than 7-8 mins.

  • Am quite flexible though when I do stretches.

  • Really enthusiastic about participating in all the activities, partner exercises.

  • I have shed my inhibitions. Don't care a damn if anyone is staring.

  • Am waking up early.

  • Changing 3 vehicles to reach the training camp!

Most of all Arjun is a natural motivator. He is just letting me take it at my pace.

The change:

  • Just participating in the camp makes me feel alive.

  • My metabolism has improved and I actually feel hungry now.

After returning home on Sunday this is what I made for lunch.


1/2 cup thick beaten rice/ poha

2 cups low fat curd

1/4 teaspoon salt

2 teaspoons jaggery powder

1/4 teaspoon red chili powder

1/8 teaspoon mustard

1 big pinch asafoetida

Just a few drops of oil

Wash and soak the thick poha for 10 mins. It should be plumped up and soft at the end of it.

Heat oil, splutter the mustard seeds. Add the asafoetida, red chili powder and jaggery powder. Simmer for 1 min. Put off the heat. Add the curd. Mix in the soaked poha and salt.

I call it Triple Flavors Poha as it is tangy-sweet-spicy.

I need to thank the hermit, who has chosen to go out of communication.

Thursday, July 24, 2008

Inaugurations at Aadiriyedath

The hospital and special school

I had invited the Patron to my home. He came along with another trustee. It is such a pleasure to meet people with a passion. At 66 yrs, he could have chosen to sit back and enjoy a retired life among children and grandchildren. He still has fire and a burning passion to give back to society. May be in another post I should narrate the story of how this Illam (a Namboothiri Family Home) was converted to charity by one man's passion and an entire family's unflinching support.

With him he got along a CD with pictures of the inauguration and fliers to hand out to people I meet and talk to.

The institutions that are now functional are:
  • Aishwarya School of Special Children (A home for mentally retarded, handicapped and orphans)
  • Aadiriyedath Hospital and Research Centre (Ayurveda)
"These two institutions were inaugurated on 11th May 2008, by Mr. K Radhakrishnan, the Honorable Speaker, Kerala Legislative Assembly in the presence of Mr. Suresh Kurup, M.P. (Lok Sabha), Mr. Babu Balassery, MLA, Kerala Legislative Assembly in the august presence of many prominent persons." says the letter I received from the trust.

Mr. K Radhakrishnan, the Honorable Speaker, Kerala Legislative Assembly cutting the ribbon.

Right: Mr. Suresh Kurup, M.P. (Lok Sabha) ligting the lamp.

The audience

The pharmacy and the doctor

The Patron's address

I am thrilled to share that some family and friends have shown interest in this endeavor. We are planning a charity event soon with help from my friend Jyoti. So keep watching this space!

Wednesday, July 23, 2008

Phodnicha Bhaat

OR Talela Bhat (Koli) has criminal properties of causing hyperacidity. Yet as a young girl I loved it. At the time I could even have it for breakfast. Mom would say you puke so much after having it yet you won't give it a miss. Yes I loved it that much!

The Phodnicha bhaat is made in many different ways. It has its cousins among South Indian Lemon rice and some what complex Puliogare. But this one is my Mom's recipe. This is always made with leftover rice from the previous night. The garlic makes sure that the bio blooms are destroyed and the rice is safe for consumption besides making it yummy. I am not a big fan of strong garlicky flavors but I like it in this rice.


1 bowl cooked rice
4-5 pods garlic mashed
1/4 teaspoon mustard
1/8 teaspoon turmeric
2 teaspoon oil
salt to taste

In a wok heat the oil. Splutter the mustard seeds. Fry the mashed garlic. Mix in the turmeric, cooked rice and salt. Cover and cook for 5 mins.

Enjoy it for breakfast thats the right time for it.

With such a simple recipe I must tell you the joys are really simple.

Monday, July 21, 2008

Cauliflower Ras Bhaaji

This Bhaaji is a sweet n sour one made with tangy tomatoes and sweetened with jaggery. The bhaaji gets its name because is has juicy tomatoes and mushy cauliflower. It is made most times in my home to go with hot puris yet can be mixed well with rice too.

When I made it for my Mom's thali I had a lot leftover the next day. I packed it for lunch along with bread slices. The bread slices dunked in it taste yummy. I don't know how, why this friend wanted to lunch with me, yes its unusual in this case. Since the bhaaji was stale I didn't want to share it with the friend, you know how you feel odd to do such things when you care for some person. Inspite of telling that I am a pure vegetarian may be a little more than this friend of mine, my box was being stared at continuously as if it was a Non-veg curry. Some people are just not open minded. I forgive the stares but feel sorry my heart didn't allow to share, had it been fresh I would have. I am old fashioned in some matters.

So do you want this recipe that got unwanted attention but ask me how much I enjoyed the bhaaji.

1 head cauliflower cleaned and florets broken.
2 juicy tomatoes, quartered
1 onion, quartered
2 teaspoon oil
1/2 teaspoon mustard seeds
1/8 teaspoon asafoetida
2 green chilies sliced
2 teaspoon of jaggery powder
2 glasses water
salt to taste

For masala
1/4 cup grated fresh coconut
1 handful cilantro
2 tablespoon groundnut powder
1 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder

Grind together all the masala items and make a paste. Save.

In a pressure cooker pour oil, splutter mustard seeds, add asafoetida, green chilies. Now add the cut veggies, onions etc. add the masala and give it a good stir. Cook for 5 mins so the cauliflower is coated with oil. Add jaggery and the salt. Top up with water. Use less or more depending on the thickness you want for the curry. Allow 3 whistles, cool. Stir well after opening the cooker. The curry should have mushy consistency.

Enjoy hot or stale with any type of leavened, unleaved bread or rice.

Saturday, July 19, 2008

Shiralyachi Chutney

Shirlyachi Chutney is a very tasty one made from the shavings of ridge gourd. As I was shaving the vegetable for Bhajalele Valachi Bhaaji,I had this smile and was thinking if it was possible to shave of a hard cover someone is pulling on.

This is a question to all of you. How many know how to deal with their emotions?

Do you get angry at the drop of the hat?
Do you suppress the tears?
Is there a fear of expressing the raw thoughts?
Do you smell a rat in everything someone does for you?
Do you feel the need to please all the world except yourself?

Do you fear that if you do any of the above you will be considered weak?

I don't know the solution for the issues relating to the questions I have asked here. But I know atleast MY answers.

I hope I am able to scrape off the hard cover. It would be a reward to experience the wonderful inside that I have got a peek into. Dil Mange More :D

I promise I will make chutney of that peel.


1/2 shaving of ridge gourd
1 teaspoon oil
1/2 teaspoon mustard
1/8 teaspoon asafoetida
1 cup coriander
1/4 teaspoon salt
1/2 teaspoon sugar
1 teaspoon lemon juice

Heat oil and crackle the mustard seeds, add the asafoetida then the ridge gourd shavings. Cook till raw smell vanishes. Let it cool.

Put the rest of the items in a dry grinder along with the seasoned and cooked ridge gourd shavings and pulse it to a nice texture as per your liking.

We Maharashtrian are creative with the peels see another example here.

Friday, July 18, 2008

Bhajalele Valachi Bhaaji

This Bhaaji brings back memories of my Aai sending out signals to Dad that it was the month end whenever she made it. LOL. How? In the days of yore when we were a budget conscious family. There was no way that my Mom could get an extra penny to spend, that too not for her own but for the family's meal so this was her trick. My Dad never liked this bhaaji and she would make it exactly at the month end when she had to limit buying fresh vegetables. In a joint family one had to buy 2kgs of a single vegetable for just one side dish in one meal. The moment Bhajalele Valachi Bhaaji was on the plate my Dad would go all red and a typical husband- wife expression of love would follow;).

So when you have less veggies available this Isavanachi Bhaaji is ideal. Now Isavanachi Bhaaji in Koli is vegetables cooked with mainly dried fish but sometimes with dried beans . The word Isavan, I feel is derived from the English word essence meant to be used as flavouring. Strange but yes Koli dailect has quite a bit of English influence ex. calling someone a gentleman may be a good thing in English but in Koli it is quite something else to call someone Jhaatliman (mispronouncing gentleman) :P.

Coming back to our story. So why would Bhajalele Valachi Bhaaji be a month end special. Val were always stored for the entire year and they came from our native place so it meant they were free! It was enough to have just 1/2kg of fresh ivy gourd to add to the Val and churn up a yummy bhaaji that the majority liked except my Dad ofcourse! That too his dislike for this really yummy bhaaji stemmed from the signal that it was meant to send out.

However when I made it in my Mom's memory the other day he actually enjoyed it. It brought him to comment on a few things too. He told me to use Kadve Val as they are best suited for this Bhaaji and that Mom almost always made it with ivy gourd unlike my version with ridge gourd. "Khup Divsan ni Khalli" He gleemed. Yes both of us have now learned to smile when Aai is mentioned.

This bhaaji has no shortcuts if you want the true taste. I believe this is my Mom's original recipe as I haven't seen it in other Koli homes except my relatives who learnt it from my mother. Let me start by listing the ingredients.


1/2 cup dried Field beans/Val
1 medium sized ridge gourd (my version)
1/4 kg ivy gourd/ tondli (Aai's original recipe)
2 big onions sliced
2 teaspoon oil

1/4 cup grated dry coconut
4-5 pods garlic
3-4 red chilies
1/4 teaspoon turmeric
1/4 teaspoon red chili powder
1 teaspoon cumin seeds
1/2 teaspoon koli masala (optional)
salt to taste

Grind all the items together in the dry grinder and save.


1. Roast the dry beans in a wok. When you start roasting they will look like this.

When they are roasted well they start glistening with sweat like this and look plump.
Let the roasted beans cool. While they are cooling, rinse the ridge gourd thoroughly and shave off the ridges with a peeler. These shaving can be used to make a chutney for which the post will follow. The bald gourd is diced into chunks and used for this bhaaji.

2. Steam the beans in a cooker with water enough to cover them. What I do is if using my big cooker, along with the dal and the rice, I put the roasted Val cover them with chopped vegetable and minimum water. So it cooks in the juices of the vegetable. Save.

This bhaaji is best made on an iron girdle so put it on the heat. Pour the oil on it and fry the onions a bit. Add the masala and fry for 2 mins. Now add the cooked val and vegetables. Don't forget the salt. Let the bhaaji simmer for 10 mins, stir intermittently.

This bhaaji tastes amazing fresh as well as on the next day. I made this bhaaji with ridge gourd yet my Mom's original is with tondli so try that one first.

Hope you enjoy it as much as we do.

Monday, July 14, 2008

Aai Saathi Taat

A meal for my Mother

Bhajalele Valachi Bhaaji, Cauliflower Ras Bhaaji, Sheera, Shiralyachi Chutney, Taze Dahi, Chapati Aani Bhaat

Kokum Saar with Khimti

Aai tuzi athavan yete~~

When I had watched this drama, Duritanche Timir Jaho with both my parents by my side as a kid at Sahitya Sangh Mandir, little did I know that this song, sung by Bhalchandra Pendharkar would make me cry in adulthood.

The song has aartata, an emotion that cannot be expressed by the word loss.

Today, I do feel the loss. I don't know how it would have been if Mom would have been around. I lost her suddenly. After that I just pulled myself together and decided never to cry.

My Mom, my Aai was a vivacious person. She was the one who held our joint family together. She was always caring and loving with everyone around. As it happens in joint families I was treated equally with the other children in the family, no special treatment for being her child! Duty as Karti (head) came before every thing else.

There was a time when she lived in Thal, she would write to me, letters advising on how to conduct myself. She never failed to mention that my education should be my priority at anytime.

I miss the tinkle of her green glass bangles that told me she was around. The singing near the gas stove where she spent most of her time. The softness of her cotton saree, she wore at home and I wiped my face on. The hug around her waist and that secure feeling. The connection that a child gets from the cool touch of a mother's skin.

Yet whenever she asked whose daughter I was, the answer was Baba's, my Dad's!

She never expected anything from me yet when I was by her side when she needed me. She announced to me that she had never thought I had this other side of my personality and was happy about it.

I had to coax her to eat in the final days and it flooded me with memories of days when she had nursed me whenever I had little health complaints.

I had a severe acidity problem when in my teens and the recipe I am sharing here is of the Kokum Saar and Khimti she would make for me on such days.

The alkaline properties of Kokum Saar neutrlizes the pH and helps restore balance. The Khimti makes you feel warm and is easy to digest.

To make Khimti put half cup of rice in a small pressure cooker, wash and add 3-4 cups of water. Allow to cook for 20 mins or 3 long whistles. Let is cool and after opening the cooker mix well to get soft mushy rice.

Kokum Saar

1 radish, sliced thinly into rounds
1 Onion sliced thick
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 teaspoon oil
1-2 green chili chopped
1/2 cup concentrated Kokum juice (Agal in marathi)
1/2 cup jaggery
600 ml water
salt to taste
chopped cilantro to garnish
fresh grated coconut for garnish (optional)

In a pot heat oil. Make the seasoning with mustard seeds and cumin seeds. Fry the onions till translucent. To it add the raddish slices and green chilies. At this point add the concentrated Kokum juice that is known as Agal in Marathi. The jaggery goes in at this point and salt to follow. Boil it for 10 mins.

This Khimti and Kokum Saar combo is good for reviving a lost appetite. I made it on the weekend as I was missing my Mom.

This day this time my Aai went on to another journey, it has been 14 years since.

Sunday, July 13, 2008


Today I had to send some one off to Mumbai and also had to welcome some back the to Bengaluru.

So I made this sweet dish that is so nutritious, wholesome and a breeze to make too. Lapshi as it is called in Koli/ Marathi is a sweet made with broken wheat. It is called as Gulacha sheera in other parts of Maharashtra, as jaggery(Gul) is the sweetener used. It is served as prasad as well as for offerings during Shraddha.

Since I was in a rush this morning getting ready to go to the the new airport and with the double A back from Helsinki this was something they'd definitely love I thought. Anand, Alok and Varsha loved it but Asawari missed it. Gauri now no more a toddler has become very assertive and she just passed it on with Finnish "No".


1 cup broken wheat
3/4 cup jaggery powdered
1/2 cup ghee (Alt method: 2 tablespoons only)
1-2 cardamoms powdered
1/2 teaspoon nutmeg powder
handful of golden raisins
choice of nuts
hot water

In a pan heat the ghee till molten. Add the broken wheat and fry till it pops to give whitish color but be careful not to redden it. Meanwhile heat enough hot water approx. 1 liter you will use up less though. Add the powdered jaggery and mix with the broken wheat. Follow up with hot water. Mix well and cook till each grain is separate and fluffy. Add the nut and raisin along with the fragrant spices and mix well. Cover and leave it still for 5 mins before serving.

Serve each portion with a dollop of ghee! For the weight watcher skip it.

Alternative Technique:

Add 1.5 tablespoons of ghee to a small pressure cooker. Toast the broken wheat till puffed white and fragrant. Add water about 1/2 inch above the level of broken wheat. Pressure cook for 3 whistles or 20 mins. Cool cooker. Open and add the jaggery. Cook on low heat till its incorporated and glossy. Its done when the lapshi leaves the sides of the cooker. Top with 1/2 tablespoon ghee. Incorporate it. Let it cool a bit but serve warm. Pressure cooking ensures every grain is perfectly cooked and uses lesser ghee without compromising on taste.

When Lapshi is made like a liquid it is called Gavhachi Kheer.

This is a classic case of how the same ingredients can give a completely different experience.

Saturday, July 05, 2008

Ukad Pindi

Some days when I am back from office early I like to go see my friend Varsha and Alok's baby, Aditya. He is such a cute and chubby baby. I become a kid with him. It is very therapeutic to be with kids after a hectic week so I make it a point to visit at least once a week.

On one such visit Varsha made this snack.

She said, "I'll make Ukad Pindi for you."
Me, "Now what is that?"

I had never heard of such a thing!

Thats when she explained. Ukad Pindi is made like a upma. A quick snack made to feed a starving soul with the wheat flour that is a readily available at home and the magic of seasonings straight from your masala box. No special preparation or ingredients required here. Just the love to feed someone who returns home hungry. It is a heart warming snack, rustic flavors native to Vidarbha region of Maharashtra.

I twisted my nose, how would that taste, I wondered. Yet I let her make it and watched her in the kitchen. I was learning a new recipe and that too a traditional one and I was not going to miss a chance.

Here in Blr. we have a tough time getting wheat flour milled as per Maharashtrian benchmark so most of us prefer to buy the packaged wheat flour. This is very finely ground and is very glutenous. Knowing this I expected a disaster. So I told Varsha serve me very little.

While she was making it. I saw a plate of Nachani / Ragi meal nearby, I told her to add a tablespoon of it into to the wheat flour to give it texture. I like texture in my food.

I really enjoyed the Ukad Pindi enough to recreate it today and post it here.

What makes a good Ukad Pindi is generous amount of oil, asafoetida, mustard seed, copious amounts of red chili powder and garnished with coriander and thin shev.

I googled to find out if anyone had blogged about it already and found this discussion mention it. I think Ukad Pindi is an acquired taste. I liked it quite a bit but my Dad turned his nose on it.


1 cup wheat flour (OR 1/2 cup wheat+1/2 Nachani)
1/2 teaspoon asafoetida
1 teaspoon mustard seeds
1 teaspoon red chili powder
1/2 turmeric
2 green chilies chopped fine
1 teapsoon salt
4 tablespoons oil
250 ml water

Thin shev
cilantro chopped fine

In a non stick wok heat the oil till it smokes. Splutter the mustard seeds, add one by one asafoetida, turmeric, red chili powder, green chilies and finally wheat flour. Mix well. Roast the mix well on medium heat. Add in the salt and then add water. Mix well again. Cook till the flour looks plump. I kept stirring for 5 mins to cook evenly. Let is cook further for another 5 mins.

To serve garnish as shown below with cilantro and shev. Ukad Pindi has to be eaten hot. Just finished it of for breakfast washed down with ginger tea. Still sniffing from all that red chilli.

Variations with other seasonings:
1. with udid dal fried
2. whole peanuts or peanut powder added
3. with grated fresh or dry coconut

After breakfast

Was listening to this old Marathi song that I got from youtube but cannot locate it now. It is from V. Shantaram's Marathi movie Chani.

Never seen this movie but this song is associated with my childhood and reminds me of my Mom, MJ Kaka and V Bhau when we would all sing it together if it was playing on Vividh bharti. With MJ kaka doing his jiggle like Ranjana in the video, LOL. Those were the best day of my life!

Friday, July 04, 2008

Sita Kalyana Pictorial

Some time in May, our friends B.C. Prasad and family hosted the Sita Kalyana. This is a rare ceremony where Sita's wedding with Rama is recreated with all the rituals. They had invited around 200 people but since it was a rare ceremony and as it happens here in India, the turn out was double. More than 500 people attended.

It started at 7.00 am with worshiping the family God and ended with a wedding lunch and tambula at 4.00 pm.

The ceremony was wonderfully organized and each guest well taken care of just like a real wedding. It was a lovely experience free from the tantrums that are common in weddings of human beings.

I gasped, "It is an expensive affair to celebrate Sita Kalyana!!!"

It was the generosity of the B.C. Prasad family to conduct this rare celebration at their sprawling home.

Return of the procession after the visit to the nearby temple.

Mr. & Mrs. B.C. Prasad starting the Sita Kalyana with a pooja.

Enactment of the ceremonial bathing ritual of Lord Rama.

The Kumarika's, pre-teen girls pounding rice, depicting the responsibilities of a married woman.

The Mangalashtake, the 8 verses that describe the duties of a married couple are sung.

The Thali is tied around Sita's neck.

B. C. Prasad, dancing with the pestle.

Just like a real wedding! People in action.

The last Aarti

The Dashavatar, drama depicting the 10 forms of Lord Vishnu. This one is Ram avatar.

Varaha avatar

Narshimha avatar

Dancing and singing the praises to the lord.

Urulu Seva, rolling on the ground showing submission to the almighty.

On Trail