RV Matters - 2 Sep 2018

The hoopoe is back! After a gap of nearly three months, this bird is back in the campus. I first saw it a week ago opposite the Green House. This morning, I woke to the calls of the “hud-hud-hud” calls of the bird. They are now getting ready for their next breeding cycle. Where does this bird diasppear after it raises its family of 2-3 chicks in a tree-hole or in a crevice in a building? I have seldom seen them in the campus, though on rare occasions they do turn up in the open spaces outside the campus in our valley between June and August.

An Asian Brown Flycatcher, a local migrant, too turned up near the Malli House last week. The season is changing and the birds are coming back. The first Himalayan migrants – the Grey Wagtail and the Greenish Warblers should be here anytime now. Paradise flycatchers too will soon turn up. Keep your eyes and ears open!

Dr Santharam

Kitchen Chronicles - Tomato Rice

This is one of the most favorite rice dishes in Rishivalley. Most of them prefer to have the combination of Tomato Rice, Onion raita, Egg Curry or Paneer Curry and Appalam. 

Ingredient
Rice (Sona Masoora)
Tomato (Sliced)
Onion (Sliced)
Garlic (Paste)
Ginger (Paste)
Green Chilli (Paste)
Chilli Powder
Coriander Powder
Turmeric Powder
Cardamom (crushed)
Cinnamon (crushed)
Cloves
Star
Aniseed (Bedi Somph)
Bay leaf (Tej patta)
Green coriander (chopped)
Mint (pudina)
Oil (we use Rice Bran)
Ghee (we use cow ghee)

Qty
40 Kgs
40 Kgs
10 Kgs
1/2 Kgs
1/2 Kgs
200 gms
400 gms
200 gms
50 gms
30 gms
40 gms
40 gms
30 gms
200 gms
20 gms
3 bundles
2 bundles
5 Kgs
2 Kgs

For 5-6 people
1/2 Kg
1/2 Kg
2 Nos
1 Tsp
1 Tsp
1 Tsp
20 gms
10 gms
1 Tsp
8 pcs
5 cm 1 pc
12 Nos
8 pcs
1 Tsp
2 Nos
1/4 bundle
1/6 bundle
1 Tsp
10 gms

Soak rice in the water for 30 minutes before cooking. Heat oil in the cooking vessel . Crackle Bedi Somph , add Tej patta, crushed Cardamom, Ginger paste and Garlic paste. Roast well and then sliced onion, green chilli paste and salt. Roast well till the onion is soft. Add turmeric powder, half of the chopped green coriander and mint.

Add coriander powder and chilli powder, roast well till the raw smell of Coriander powder is removed (we use roasted Coriander Powder). Add sliced tomato and roast till oil floats on top of the masala and make sure tomato is fully cooked. Add 60 ltr of hot water and boil. When the masala is fully boiled add washed rice and rest of garam masala, green coriander, and pudina. Mix well. Pour ghee on top, reduce the flame of the stove, keep a lid on the cooking vessel and cook for 15 minutes.

Hareendran A K
Dining Hall Manager

Bird Watching - 26 Aug 2018

TIME: 6.40 to 8.30 AM
ROUTE: DH to Lost Lake via Duranta Hills
PARTICIPANTS: Santharam, Jyothi, Yashvardan, Ishan, Pranav, Yash, Tanaya, Damini, Lalith

A Battle Lost and a Battle Won: Several bee-eaters were diving into the air from their tree perches and deftly catching their insect meal in mid-air. Below, the Sunday players were already on the playfield ‘battling different goals’. One beetle which was caught mid-air was spat out and landed at our feet in a dazed condition. Perhaps, its biochemical constitution did not agree with the bird’s palate. A different battle was going on in the Duranta Hills. Though we traversed much distance, our list was more or less completed near-abouts the foot hills. Santharam attributed the sparse bird population to the invasion of subabul on the hills...

BIRD LIST (INCLUDING CALLS)

15. Coucal
16. Laughing Dove
17. Crested Honey Buzzard
18. Black-shouldered kite
19. Feral Pigeon
20. Scaly breasted munia
21. Ashy prinia
22. Redvented bulbul
23. Indian Silverbill
24. Pond heron
25. Common Woodshrike
26. Small or White-cheeked Green barbet
27. Coppersmith

1. Whiteheaded (Yellowbilled) babbler
2. Common Mynah
3. Small green bee-eater
4. Loten’s sunbird
5. Tickell’s flowerpecker
6. Whitebrowed bulbul
7. Black Drongo
8. Roseringed parakeet
9. House swift
10. Rufous Treepie
11. Small minivet
12. Grey tit
13. Tailor bird
14. Grey Partridge

RV Matters - 26 Aug 2018

What does this image remind you of? Look carefully! Yes, a bunch of RV students (“bats”) sitting on the benches at the assembly!

Last week while on my walk to the mouth of the valley, I spotted two groups of ashy Wood-swallows, each numbering a dozen or so, sitting tightly huddled together on the High-tension wire. I have seen these birds only occasionally and that too at the mouth of the valley in small numbers, rarely exceeding half-a-dozen. These dull-colored birds often feed by pursuing insects caught in the mid-air. They have short nasal “chek-chek” call notes that often give away their presence. They have short tails and often the primaries of their wings extend beyond their tail feathers.

Elsewhere, in Chennai city, where this bird used to be common, I have even seen them nesting atop an electric pole in the middle of a crowded locality.

Dr Santharam

Kitchen Chronicles - Ragi Malt

This is one of the healthy beverage of Rishi Valley. Our Senior students are given this in the morning by 6.30 am in the hostels and for the Juniors at 4.30 pm after games. Here are the ingredients we use for making Ragi Malt powder (sufficient for 10 days).

Ingredient
Finger Millet (Ragi)
Wheat
Pearl Millet
Green Gram (Whole Moong)

Qty
30 Kgs
10 Kgs
10 Kgs
10 Kgs

Dining Hall uses Organic Jaggery and millets sourced from our Estate.

Soak all these items separately overnight. Next morning wash and tie in separate cloth bags for sprouting. After sprouting, dry in shade separately. When fully dried roast separately, mix and powder.

To make 335 glasses of Ragi Malt, we use 5 kgs of Ragi Malt powder, 10 liters of milk, 6.5 kgs of jaggery, 65 liters of water and 30 grams cardamom. Boil water. Add grated jaggery. After jaggery is fully dissolved in water, strain to see the jaggery liquid is cleaned.

In the same vessel add the jaggery liquid and boil in slow fire. Mix Ragimalt powder in little water and pour over the boiling liquid. Mix continuously to avoid burning at the bottom of the vessel. Boil till malt is fully cooked. Add boiled milk and mix till the liquid is thick enough. Add cardamom powder.

If you want to make one glass of Ragi Malt at home, use 15 grams of Ragi Malt powder, 35 ml milk, 20 grams of jaggery, 160 ml water and a pinch of cardamom. 

Hareendran A K
Dining Hall Manager

RV Matters - 19 Aug 2018

Several reports of sightings of Chameleons have been coming in from students and colleagues after seeing the last week’s “RV Matters!”. I am happy that several eyes are now alert and on the looking out for these interesting animals.

Last Saturday as I was returning from my morning walk, I came across a specimen of the chameleon on the road, next to the second bridge. It was dull, brown, utterly lifeless and flattened as it was a run-over specimen. Roadkills are now increasingly threatening our wildlife all over the country and our little corner is not spared. I have been regularly seeing animals run over by vehicles that operate in our valley. The victims include several species of snakes, lizards, frogs and toads, snails, millipedes, gerbils ( a rodent), squirrels and occasionally birds that feed on the ground (like the coucal). Dr A.J.T. Johnsingh who spoke on the occasion of our Bird Preserve Anniversary last month had cited roadkills as one of the greatest threats to our wildlife.

We are now witnessing an explosion of vehicular population in our own campus and unlike in the past when there were restrictions on the movement of vehicles (there are still signs saying “No Cars beyond this point”), 2-wheeler and 4-wheeler vehicles are freely moving all across the campus (and sometimes even off the roads). It is not uncommon to find vehicles parked at odd places at different times of the day (and night).

I would like to appeal to everyone to be a little more sensitive not only to our children’s saftey but also have consideration for all the wildlife that is affected by this indiscriminate movement of vehicles in our campus which was declared a Bird Preserve 27 years ago.

Dr Santharam

Kitchen Chronicles - Mushroom Curry (with sprouted green gram)

This was the second popular dish in our Special Dinner on 28 July 18. Find below the recipe for 600 persons as well as for 10 persons.

Ingredient
Mushroom (cut 4 pcs)
Sprouted GreenGram
Choped Onions
Grated Fresh Coconut
Green Chilli Paste
Coriander Powder
Turmaric Powder
Pepper Powder
Cinnamon (Crushed)
Oil
Salt

At School
30 Kgs
5 Kgs
13 Kgs
10 Nos
100 Gms
400 Gms
50 Gms
250 Gms
40 Gms
One ltr
As needed

For 10
500 gm
200 gm
250 gm
1/2
10 gm
30 gm
10 gm
15 gm
One Pc
15 gm
As needed

Steam the sprouts (do not overcook). Keep kadai on the stove and add oil. When the oil is hot put crushed cinnamon pcs. Add chopped onions, garlic, and green chili paste. Roast well till the color of the onion changes to brown. Add coriander powder and turmeric powder. Roast till the raw smell of coriander goes off. Add cleaned, washed mushrooms and roast till dries up. Add steamed green gram sprouts, grated coconut, pepper powder, and salt. Mix well and sprinkle chopped fresh coriander.

In Rishi Valley we use Organic Coriander which is grown in Veg Garden and in Estate.

Hareendran A K
Dining Hall Manager

RV Matters - 12 Aug 2018

Photo: V. Santharam

Photo: Muralidas P.V.

There were two of them on the branch of a bush and as I was hurrying to the Junior School to my class, the sharp-eyed kids stopped me and pointed out the location of the two Indian Chameleons (Chamaeleo zeylanicus). This was on Friday afternoon. I have never seen two of these creatures together. Wonder if they could be a breeding pair. It is a pity we know very little about some of the commonest creatures that inhabit our campus!

Dr Santharam

Kitchen Chronicles - Cherry Rasam

On 03 August, we received seven kgs of Cherry fruit from our Vegetable Garden. We made rasam with that. Here are the ingredients and method if you want to try.

Ingredient
Cherry fruit
Tomato
Toor Dal
Garlic
Cumin seeds
Pepper
Coriander Powder
Chilli Powder
Mustard
Hing Powder
Fenugreek Powder
Red Chillies
Turmeric Powder
Kadipatha
Salt
Oil
 

At School
07 Kg
07 Kgs
04 Kgs
200 gm
100 gm
100 gm
100 gm
100 gm
100 gm
25 gm
25 gm
50 gm
50 gm
01 bundle
As per taste
(For Tadka)

For 10
250 Grms
250 Grms
100 Grms
One
10 Grms
10 Grms
20 Grms
20 Grms
7 Grms
3 Grms
3 Grms
2 Nos
5 Grms
1 stake
As per taste
2 tsp

Pound Cumin seeds, Pepper and Garlic. Boil the tomatoes; smash after they are cold and keep aside. Boil the cherry fruits, strain and remove the seeds. Boil the dal; smash and keep aside. Heat kadai on the stove and add oil. As oil heats up add Mustard, Cumin seeds, Red Chilies, Hing Powder, Fenugreek powder and Curry leaves one by one. Add pounded masala and roast for a while. Add turmeric powder, Coriander powder and chili powder, again roast for some time. Add Tomato juice, Cherry liquid and boiled smashed dal liquid, salt and hot water as per requirement and boil for 15 minutes. If needed add little rasam powder (for flavour and taste).

For those who love Rasam at Dining Hall, here is how we make Rasam Powder.

Ingredient
Coriander Seeds
Red Chillies
Cumin Seeds
Red gram dal
Bengal Gram Dal
Mustard Seeds
Fenugreak Seeds
Pepper
Curry leaves

At School * 
4 Kgs
2 Kgs
1 Kgs
1 Kgs
1/2 Kgs
400 gms
400 gms
300 gms
One Bundle

For 10
200 gms
100 gms
50 gms
50 gms
20 gms
20 gms
20 gms
15 gms
1 stake

* Quantity is sufficient for one month. We make Rasam twice daily.
Roast the above ingredients separately, mix together and powder. 

Hareendran A K
Dining Hall Manager

Bird Watching - 5 Aug 2018

TIME: 6.30 to 8.30 AM
ROUTE: DH to Perco Tank via Junior School
PARTICIPANTS: Santharam, Jyothi, Ananth, Nandu, Aruna, Damini, Lalith, Pranav, Yash, Nirad, Ishan.

The lone shikra on the tamarind tree surveying the landscape from his perch brought so much into context Ted Hughes poem:

Hawk Roosting

I sit in the top of the wood, my eyes closed.
Inaction, no falsifying dream
Between my hooked head and hooked feet:
Or in sleep rehearse perfect kills and eat.

The convenience of the high trees!
The air's buoyancy and the sun's ray
Are of advantage to me;
And the earth's face upward for my inspection.

My feet are locked upon the rough bark.
It took the whole of Creation
To produce my foot, my each feather:
Now I hold Creation in my foot ...

BIRD LIST (INCLUDING CALLS)

24. Redrumped swallow
25. Redvented bulbul
26. Goldenbacked woodpecker
27. Bluefaced Malkoha
28. Plain Prinia
29. Laughing Dove
30. Spotted munia
31. Indian robin
32. Common Woodshrike
33. Thickbilled flowerpecker
34. Indian Bushlark
35. Purplerumped sunbird
36. Ashy prinia
37. Jerdon’s Chloropsis
38. Shikra
39. Indian Silverbill
40. Pied crested cuckoo
41. Grey Partridge
42. Rufous- or tawny-bellied Babbler
43. Indian roller
44. Coppersmith
45. Crested Honey Buzzard

1. Magpie robin
2. Tailor bird
3. Koel
4.  Purple Sunbird
5. Jungle crow
6. Common Mynah
7. Coucal
8. Roseringed parakeet
9. Spotted owlet
10. Pond heron
11. Spotted dove
12. Whitebrowed bulbul
13. Dabchick
14. Little brown kingfisher
15. Small or White-cheeked Green barbet
16. Whiteheaded (Yellowbilled) babbler
17. Common Iora
18. Short-toed eagle
19. Treepie
20. Tickell’s flowerpecker
21. Grey hornbill
22. Small green bee-eater
23. Redwhiskered bulbul

RV Matters - 5 Aug 2018

Last week I discovered that one of our favourite birding routes – from the Car Park to BBT was no longer accessible with the new fence and gate coming up as a part of the security measures in the campus. While some of us may be disappointed with this new development, I think this may be, in some ways, helpful in protecting our natural habitats and vegetation. But this of course will depend on some additional measures we may need to adopt.

This area adjacent to the Car Park (Behind the Big Banyan Tree) has for long been the “darkest Africa” of the campus. With good undergrowth, lianas and some really old trees, this area was virtually out of bounds for a long time. The “Stinky Pond”, which stores all the water from the laundry provides moisture for growth of vegetation in the vicinity and we have in the past located several interesting birds in this area. For instance several flycatcher species – Bluethroated, Asian Brown, Brownbreasted (a passage migrant), Verditer, Asian Paradise and the Blacknaped Monarch – have all been seen in the proximity of the pond in the winter months. Tickell’s Thrush, a rare himalayan winter visitor, Whitethroated ground thrush, Green Leaf warbler and several other passerines too make this their winter home. This is also a great place to look out for Honey Buzzards.

However unplanned developments over the past few years have caused the vegetation in this area to shrink considerably as chunks of the wooded areas have been taken over for vermicomposting (and since abandoned), silos, underground water tank, parking space, dumping ground for construction materials, clearing the vegetation for laying pipes etc. etc. I feel with a little thought we could still revive the vegetation in this place and make it an interesting birding spot.

Perhaps it is high time we have a Management Plan for the campus and demarcate areas for conservation based on the species of unique vegetation and other life forms they support.

Dr Santharam

Kitchen Chronicles - Multi Grain Dosa

We had a special dinner on 28th July (Saturday). The menu included Pineapple Juice, Cold Ginger Tea, Vegetable and Fruit Salad, Banana Chips, Multigrain Red Spicy Dosa, Multigrain Cheese Dosa, Egg Dosa, Ghee Dosa, Green/Groundnut and Coconut Chutneys, Paneer Dum Biriyani, Sprouted Green Gram Mushroom Masala, Mirchi ka Salan, Thick Curd, Rice, Sambar, Rasam, Mix Fruit Salad, Vanilla Ice Cream, Chocolate Sauce, and Butter Milk.

The most popular item was Multigrain Cheese Dosa. We required 120 kg of batter for all type of Dosa (8o kg ingredients, 40 kg liquid/water). For making Multi-grain dosa (Serving size of 650 persons), we used the following ingredients:

• Rice – 8 kg

• Urad Dal – 8 kg

• Foxtail Millet Powder – 8 kg

• Finger Millet Powder – 8 kg

• Whole Wheat Flour - 8 kg

• Chiroti Rava (Small Rava) – 5 kg

• Butter Milk – 30 lts

To make batter: Soak rice and Urad dal and grind before 3 hours. Dry roast all powders and Chiroti Rava separately. After cooling, mix all with grinded batter and buttermilk. Keep aside for one hour for fermentation.

We used the following ingredients to make the sauce for the Red Spicy and Cheese Dosa: 

• Tomato – 15 kg

• Red Chillies – 800 grams

• Vinegar – 250 ml + 250 ml

• Garlic (cleaned and chopped) – 1 kg

• Jeera – 150 grams

• Tomato Sauce – 2 kg

• Rice Bran Oil – ½ kg

• Corn flour – 250 gram

To makes the sauce: Boil tomatoes, remove the skin and make the puree. Soak red chilies in 250 ml vinegar and little water. Boil the red chilies, strain the water and grind to paste. In kadai, pour oil, add jeera. After jeera pops add chopped and cleaned garlic. Add red chili paste, balance vinegar, salt, and tomato puree. Roast till oil floats on top. Add tomato sauce and if required add cornflour mixed with water and boil for the thickness of sauce.

To make grated cheese and vegetable dosa, the following ingredients were used:

• Mozzarella cheese grated – 10 kg

• Grated carrot – 10 kg

• Finely chopped onions – 8 kg

• Capsicum finely chopped – 3 kg

• Green chili pasted – 250 grams

Keep kadai in the stove and add little oil. When oil heated up add chopped onion, grated carrot, capsicum and green chili paste. Roast for a while and cool the vegetable and add grated cheese and required salt. Mix well.

Making of Dosa: Heat up the grill/tawa. Add salt and mix the batter well. Pour one spoon of batter in the tawa. Spread in round shape. Pour sauce of the dosa and over that spread grated cheese and vegetables. Wait for a while to melt the cheese.

We hope to share more recipes and other dining hall news in this forum.

Hareendran A K
Dining Hall Manager