Kalam Aur Kala...

. Charcoal Sketch by Mrs Madhuri Mane Painting By Col. V R Patil (Retd) Painting by Myra Kathavate age 7 K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 50

Mandala art by Anubha Javadek. ar (Granddaughter of Palsokars) K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 51

. People of Rakshak/ Hum Log K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 52

. Da^. saaO. maMgalaa ivajaya pOnaalo aI ihcyaa smaRtIsa saadr. jaNau KLKLta inaJa-r sainnaQa yaoNaaáyaa p`%yaokacaI tRYaa inavavaI svatÁ hsat rahUna [traMcyaa )dyaat AanaMd fulavaI ÈÈ KUp ADcaNaI saaosalyaa pu~ivayaaogaavar maat kolaI svatÁcyaa BayaMkr duKNyaaSaI raNaI laxmaIsaarKI JauMjalaI ÈÈ SaovaTI SaovaTI p`%yaokalaa jaayacaM Aaho yaaca vaaTonao yaa vaaTovarcaa p`vaasa ksaa krayacaa daKvaUna idlao itnao ÈÈ AamacaI maMgala¸ Aaplyaa savaa-McaI maMgala AnaMtat ivalaIna JaalaI jaata jaata jagaNyaacaa vastupaz do}na gaolaI ÈÈ saaO.saujaata EaIkaMt hsabainasa. K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 53

. KILI CONQUERED By Advait Madhur Rao For as long as I can remember, climbing Mount Kilimanjaro had been on my bucket list! A dream to conquer the roof of Africa, a continent where I had spent much of my childhood. So, when the opportunity arose to do just that and raise money for charity at the same time I jumped at it! Little did I know, this would be the most challenging, exhilarating and rewarding experience I had ever undertaken. Kilimanjaro is not only the tallest peak in Africa (one of the Seven Summits), but also the world‘s tallest free-standing mountain. The summit, named Uhuru Point, is 5,895 meters (19,341 feet) above sea level. The origin of the name Kilimanjaro is not certain. The most popular answer is that the name comes from the Swahili word ―Kilima‖ (mountain) and the Chagga word ―Njaro‖ (whiteness). Another possibility is that Kilimanjaro is the European pronunciation of a KiChagga phrase meaning ―we failed to climb it‖! Kilimanjaro is not a technical climb. Indeed, as I found out later, it is a mountain that can be climbed by people of all ages and experiences! The greatest challenge that climbers face is acclimatising to the altitude, something which is almost impossible to prepare for and can only be solved by climbing as slowly as possible. The motto on the mountain is ―polé polé‖ which is the Swahili for ―slowly slowly‖! My preparation was therefore just ensuring that I had a base level of fitness through regular cardiovascular exercise and undertaking a few practice hikes in the UK. Our expedition began in Moshi, a town at the foothills of the mountain in northern Tanzania, near the Kenyan border which is the gateway to the Kilimanjaro National Park. We met up with our local guides people who helped us prepare and ensure we had everything we needed for our journey ahead. The guides and supporting crew are the backbone of any hike up the mountain. For our group of 20 climbers, we had a crew of almost 50 porters, guides, and cooks amongst others with most hailing from nearby villages. To see them race up the mountain with incredibly heavy loads on their backs was impressive and humbling. We set off on our journey via the Machame Route, a 5 day ascent and 2 day descent of the mountain. The route is popular because of its high success rate and requirement to climb high and sleep low to help acclimatise. The route takes you through five different climate zones: Bushland, Rainforest, Moorland, Alpine Desert and Arctic. Although the route began fairly gently, it quickly became more challenging as we progressed up the mountain. By day three, many of us were starting to feel the effects of altitude sickness (headaches, nausea, loss of appetite) and even simple movements seemed to feel more and more difficult by the hour, particularly as we climbed to even colder temperatures. However, with constant encouragement from our guides and the camaraderie we developed as a group, it never got the better of us. Days were spent singing and laughing as we distracted ourselves. K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 54

. The evenings were spent chatting together over delicious cooked dinners and planning for the day ahead. We traversed our way up mountain through various camps and our route took us via Lower Tower and the Great Baranco Wall before arriving at base camp in Barafu. Summit night itself began at around midnight and was perhaps the most challenging experience I have ever gone through in my life. I was already suffering severely from the altitude, and in addition the lack of sleep and bitter cold made even standing feel impossible! I doubted I would get through the hours of steep climbing ahead of us and make it to the top. But somehow, just focusing on each step at a time, I managed to drag myself up the mountain bit by bit. As day broke, our bodies began to warm and spirits began to lift as we neared the summit. Watching the sun rise above the clouds from our unique vantage point was an unforgettable experience. Shortly after we reached Stella Point (one of the three summit points), from where the actual summit (Uhuru Peak) seemed touching distance away. Yet, because of our limited speed at that altitude, it was still another hour or so before we arrived. Once we got there, a flood of emotions was released – sheer joy, relief and a real sense of achievement – not just for reaching the top but having conquered the challenges along the way. The view was even more amazing than I could have dreamed of. Unfortunately we couldn‘t stay at the summit for long given the dangerously low oxygen and our guides were soon ushering us down the mountain, which felt a breeze in comparison to the previous days! After a final night at a lower camp where we mulled over what we had just achieved and thanked our crew for their incredible efforts and hospitality, we headed back to Moshi and the luxuries of civilisation! K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 55

. Rakshak‟s Paraglider By Shreesh Kathavate Kartik Kathavate, An avid paraglider pilot. Otherwise a seafarer, with Maersk Tankers. He has flown at most sites in India. Also in Bali and Turkey. This photo taken a fortnight back in Bir-Billing in Himachal Pradesh. Touched 3500 metres height and covered 32 Kms. It was frightfully cold and bumpy. The flight lasted 3 hours. Introduced to flying many years back by Dilip Summanwar (Plot 100) . For those interested, his track over the Dhauladhar range of mountains is also given. K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 56

. Rakshak Society is at the core of my Cycling journey! By Divya Tate Hello everyone! Most of you know me as Pramila and Capt Tate‘s daughter, and maybe some of you know that I have designed and built their house (and a couple of others) in Rakshak! Some of you may also know that I have been instrumental in the cycling revolution sweeping over India. Probably though, none of you know that Pune, Rakshak Society, and Bungalow #11 are at the very core of my journey! The story starts in Air Force Station Hindon, in the mid 70s when I first learnt to cycle at the age of 9. Numerous attempts to cycle unassisted had me failing miserably. Then one Sunday, that I distinctly recall, mom and dad had a lunch get together and I was left to my devices. I took out my bicycle for a spin, and…. just did it! I still remember that state of total euphoria and emancipation I felt on that first ride! I enjoyed a few months of adventure around Hindon before we moved to Bombay without my bicycle, when dad joined Air India. It was many years later as an architect when we started building bungalow no. 11 in Rakshak, that I moved to Pune. Within weeks I bought myself a bicycle to commute from Aundh to Rakshak to supervise the construction site. This was 1991-92 and since then I have never been without a bicycle (or few)! My first bicycle was a basic ‗lokhand‘ Hercules rockshock (which sounds very similar to Rakshak). When I got divorced I stayed in Rakshak with my 2 boys and used to take them to kindergarten on the bicycle. At that time in 2001, I became involved in cycling for the environment, and cycling activism. I also K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 57

. started to push my limits by cycling longer distances and touring, but this was mostly solo. In India there was no cycling ecosystem, no events, imported bicycles or a sports culture at that time. It was only in 2010 that I participated in India‘s first 200 km event. That was when I was introduced to what is called Audax or Ultra Cycling, and learnt of longer events around world. I started to organize brevets in Pune creating India‘s oldest still active Randonneuring club. India‘s first 400 and 600 brevets were conducted by me in Pune in 2010. I became the first woman to qualify for Paris Brest Paris (PBP) a 1200 km audax ride in France in 2011. Super Randonneusse – Successfully 2010-11 First Woman from India to qualify and complete 200, 300, 400 and 600 KM attempt 1200 KM Paris Brest event in events within a year. 2011. Ultra Cyclist 2013 D500 Race – Finished 500 KM Ultrarace At PBP 2011 I got exposed to the large international community. I wanted very much to create these opportunities in India. This was the turning point for me to take over as the national representative from India to the French Organisation. I have since been a facilitator for this activity throughout India under Audax India Randonneurs which now has 80 cities under my supervision. I was also introduced to another incredibly tough race called the Race Across America (RAAM) which is 5000 km long. I started to conduct qualifying races for RAAM under another company called Inspire India. I started in 2014 with the Deccan Cliffhanger, a non-stop race from Pune to Goa. This race is well established event that puts Pune on the Ultracycling map of the world! To give Indian athletes an opportunity to become world class athletes I created 2 more tough races. The K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 58

. first called The Ultra Spice Race is a 5 day, 1750 KM race from Goa to Ooty and back. And in 2018 I started The Great Himalayan Ultra Race which is the world‘s highest ultrarace. International 2015 International Award – France 2015 – Audax Club Parisien – Special AWARD Award for promoting long distance cycling in India and overseeing the highest growth internationally. Pune 2015-Radio One 2015 – Superwoman Award Awards 16 FICCI FLO 2016 – Excellence in Sport The workload over the last decade has been tremendous and my own cycling ambitions took a backseat. A large part of my work was pathbreaking, grass root level work which included ecosystem development and educating the community in India. Ours was a nascent cycling community and we were operating in a barren landscape without human resources or adequate equipment. I went abroad over and over again to learn through interaction with the International communities and bring this knowledge back home. This has also included strict enforcement of standards and maintaining an ethos of fairplay through all my events. I am proud to say that I have a reputation for not compromising on this front throughout the country! National representative to 2011-20 Overseen over 3000 Events of 200 km to 1400 km. Audax Club, France, Grown from 3 cities to 83 all across India Race Director (RAAM 2014-20 14 International RAAM Qualifier races Qualifiers) K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 59

. International Race/Event 2012-19 11 times support/official in 4 International races in Experience USA & Europe Both my organisations are at the hub of the long distance cycling community of India and accepted as the ones that set the standards for cycling events. Cycling in India is seeing a massive growth spurt at present, post lockdown. People are recognising the role cycling plays in keeping us and the planet healthy. I take pride in seeing the large number of cyclists on the streets today. The cycling community is well established, the ecosystem a healthy one with opportunities for much diversity. And to think this started at #11 Rakshak society, Pune! K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 60

. Kumudini‟s Passion for pets By Mrs Minakshi Thorat Being a Veterinary medical student, Kumudini is one of those lucky ones who has the privilege of pursuing her passion as her profession. Her other passion remains her hobby, that is Bharatnatyam. She has been a student of Kala Niketan and a disciple of Guru Uma Tilak since she was 7 yrs . After 8 yrs of learning she performed her Arangetram, coinciding with her Xth std Boards. Right from her early days she carried no fear with animals, birds, or even reptiles. So after her 12th, she cleared her NEET examination with top ranking and joined one of the most reputed Veterinary schools in India- Bombay Veterinary college. Nearly 150 year old institution with an even older attached hospital sprawled across Parel is quite an opportunity. Now though she is just in the second year, she pitches in and works with Japalouppe Equestrian, with Karma foundation and at Pet Aid Clinic. Kumudini has been proactively extending primary care for the pets within Rakshak premises as well. In her past few lock down months in Rakshak, she kept hearing from fellow residents that cats are apparently a menace here?! Being an animal lover, this pained her and she immediately sought a way for humans and cats to coexist in Rakshak- she decided to start a sterilization campaign with the help of a few animal lovers in the society. For the first time in the history of Rakshak, about Rupees 34,000/- was raised by her through an online fundraiser- all donated by our loving members, just for the benefit of these furry babies! So far about six male and three female cats have been neutered! K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 61

. Valuable tips for owners of pet dogs and cats - - Watch out for ticks constantly especially in their ears. Hope you have given your dogs bravecto or regularly apply spot-on powder. - Despite popular practice, one should NEVER GIVE MILK to dogs or cats. At the most, curd/buttermilk/ice cream is okay. But MOST ANIMALS ARE LACTOSE INTOLERANT and milk can cause them indigestion - Those keeping pets- do ensure they are properly vaccinated and neutered. One should take complete responsibility once you decide to feed them - Dog owners, it will be well appreciated if owners can ensure that their cute fluffers don‘t leave any nasty surprises in front of the pretty homes of the fellow residents. K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 62

. Kenya Safari By Mr Anand Halbe This is a travel log of a 11-night safari that a group of travellers Rakshak undertook a few years ago. It gives you a great overview of what we saw, how we travelled and a gives you glimpses of the diaspora of nature that unfolded at the front of our eyes. The map gives you a routing pattern that we took for this 11-day spectacular holiday. Using Nairobi, the capital of Kenya, as the hub for the holiday, we the journey took us North, first to the Aberdare ranges, then onto the Equator, and then further North to the Samburu National Park. From there be back-tracked to the Mount Kenya region before crossing over to see one of the big lakes in the famous Rift Valley (Lake Nakuru) and then onto the prized Masai Mara National Park before returning to Nairobi to travel back home K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 63

. In planning the safari, the plan was to trael to a wide spectrum of what Kenya can offer: mountains, lakes, the Equator, Game Reserves and the Great African Rift Valley The travel log was captured by all of us on camera as much as possible. The journey from Pune to Nairobi was thru’ Dubai. This slide shows the different stages, the group before we drove off from the hotel in Nairobi and a snap of the type of vehicle (there were two of them), we were travelling in. The drivers were our guides, friends and companions – each with a wealth of knowledge to share with us in fluent English. First stop was the Treetops in the Aberdare National Forest. This hotel is a quaint hotel built on a tree and became famous because the present Queen Elizabeth was staying here as a Princess when she learnt she was going to be the next Queen. On the Equator. Mount Kenya, which along with Mount Kilimanjaro, are two snow-capped mountains on the Equator – well almost. These pictures were taken at Ol Pajeta Ranch, which had the largest conservatory of rhinos and chimpanzees K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 64

. One of the interesting things in Africa is that you can have different varieties of zebras, giraffes, ostriches. Here are some specialities that you could see only at the Samburu National ParkHospitality included hot bhajis with drinks and made-to-order mutton curry and rice to bring a smile on all our faces. A visit to a Samburu tribe to see and meet local tribes and interact with them, see how they live and buy any handicrafts of interest. Very colourful and friendly.This slide is a visit to the Animal Orphanage at the Mount Kenya Safari Club. The Animal Orphanage looks after orphaned young of various animals found abandoned. K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 65

. The Day When Olive Came Home By Neeva Godbole Age 7 27 November 2018 was the day my pet dog came home. I was excited that he was arriving that day. I wanted to bunk school and stay back because he was coming home. But no one was letting me bunk school. In school I was thinking about him a lot. When I came home and saw that he was still not there. I was getting very excited and I just couldn‘t wait till he came home. My grandfather was keeping track of his arrival time. There was a man who was getting the puppy to our house. We were all discussing about his name. To prepare for his arrival, my grandfather covered the furniture with bedsheets and cloth. He had even bought treats that day from the market. And my grandma had made a soft and cuddly bed for him in the passage near the shoe rack outside her bedroom. Then my grandfather got a call that the man who was carrying our puppy had reached the society gate. I was so happy hearing this that I felt like jumping up and down. Because the thing that I was waiting for for so long was finally happening. I always wanted a pup. The doorbell rang. I felt like jumping even higher. As my grandma opened the door, she was ready holding a plate full of food and water and a little oil lamp to welcome him. There he was. A tiny cute puppy in a cage, black in colour with a lot of hair, making him look like a black furry ball. The man who brought him home let him out of the cage. He started walking and running all over the house but his paws were slipping because I thought the maid had just finished cleaning the floor. My Mum was in office and my Dad was travelling and I couldn‘t wait for them to come meet him. But what were we going to call him? We thought of many names Like Comet, Bonzo, Scotch, Fluffy and my Mom suggested the name Olive because he was black in colour like olives. Everyone liked that name except me. ―No Mumma I don‘t want that name K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 66

. for him because I don‘t like olives,‖ I said to my mother. But I changed my mind and we named our pet Olive. He was so little but I was still scared to pick him up. I was touching and petting him a lot but actually I was afraid of dogs and of Olive too because it was just day 1. My Mum had come home early that day and everyone was talking about Olive and some people from the society even came to see who our little puppy was. We called my father on video chat to show Olive to him and we also took a picture with him and sent it to my Aunt in Dublin. It was dinner time and my grandma gave Olive some buttermilk and rice which he ate happily. When it was night, we all went to bed, and tucked Olive in his bed. Soon we heard him cry. Then my grandparents took him in their bedroom and comforted him and then he was fine. Now Olive is 1.3 years old and he is my best friend and I will never ever forget the day he came into our home. K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 67

Guess the who‟s w. ho of Rakshak!!!! K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 68

Guess the who‟s. who of Rakshak!!!! K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 69

. For Your Taste buds/Zaika K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 70

. Divine Cooking….Food for the Soul By Mrs Jyotsna Lohana Dvivedi “Jaisa Ann Vaisa Mann”..As an age old Indian proverb goes, as our food thus will be our minds. We are what we Eat! Food is an integral part of all cultures and traditions in India and world over. Food is also one of the basic requirements of human beings. There is a lot of history behind the evolution of cooking of foods from early man to hunters, food gatherers to nomads to sedentary settled man. Cooking has evolved over thousands of years and in the present day situation, machines and gadgets have taken over cooking to quite an extend! * Divine Cooking is an experience as how to cook being in a state of meditation, with love, with positive energies, being mindful and thoughts that can be transferred to the food. Gradually this experience can be practiced in your homes and once you see the outcome, the journey will continue further. What is the secret ingredient in Mom‘s food that is so tasty? Or the Prasad at our temples is so satisfying? At traditional family functions, when the entire family cooks together, why are meals so delicious and happy? Well, the answer to all is the secret ingredient that is Love! All these meals are cooked with beautiful intentions for our loved ones or for God. Out of the basic needs of human beings, food is the most important. In modern times, due to lack of time and awareness, we have given up our kitchens to ordering out, ready to eat and lastly cooks who do it as a job. We also indulge a lot in instant foods and packaged foods which contain the vibrations of factories and machines. Hence, society at large is dealing with a lot of emotional, psychological and physical health issues, since our food does not contain the vibrations of love, purity and compassion anymore! There is a study done by an American Author, Michael Pollan, on the socio cultural impact of food and how cooking can change your lives. Once we start cooking in our kitchens, (at least one meal a day), the next step is our state of mind and that‘s what this journey is all about. We can have control of our thoughts and energies, but not anyone else‘s. You would have noticed, if you are upset, angry, sad, feeling low and you have to cook, invariably you would end up doing some mistake in the kitchen or the food may not turn out the way you want it to be. Hold on…here is a revelation…that‘s only the physical aspect we are looking at. Imagine the vibrations of those emotions that have gone into the food? They all get transferred and reach the people eating it! Now imagine…….. Yes we have heard about the love that goes into our mothers cooking but what about other emotions getting passed on too? This is not a small fact; it is affecting our society at large. There have been studies and research to prove that our vibrations go into the food we cook. K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 71

. In fact in Japan, there was a research done by Dr. Masaru Emoto as to how our thoughts and vibrations affect water molecules. Please do go through the research…it is an eye opener. ** Taking this further, the human body is 70% water!! So the energies in water and food that we consume are extremely important for our wellbeing. At a personal level, I heard and read about this beautiful concept 5 years ago and since I had a passion for cooking, I practiced this at my home for one year. After seeing significant results, I decided to share this with others by conducting experiential workshops. Here I am sharing a few tips and methods that I follow, but you may create your own methods. The important aspect is that the person cooking the family food should be in a peaceful state of mind and while cooking, the thoughts and energies should be positive and full of love, gratitude and all that you want your family to have!  Practice half an hour of any meditation forms before you start cooking.  Pray or chant before cooking and also while cooking!  Play some meditational, devotional or healing music while cooking.  Talk to the food ingredients by thanking them, while cleaning and cutting.  Energize the water by your thoughts while filling into bottles or storage pots and also before you drink.  Energize your food with positive thoughts while cooking and before eating too! (Now we know the truth of praying before we eat our meals) These are some practices that may be followed, but each one can create their own best practice that works wonders for them. The idea is to cook food mindfully with energies and love, peace and purity! I urge each one of you to ―Please Bring your kitchens back to your homes‖... because “The Kitchen is the Heart of the Home”. This is just a beginning of something that can become a revolution; and we together can make it happen….‘cause Happiness is Homemade.‘ Lastly I would like to say that this entire concept may sound either too simple to accept or too complex to implement, but since you have made it to the end of the article, I would urge each one of you to experience, experiment and then take your own decisions to get the essence of it. “A recipe has no Soul. You as the cook must bring Soul to the recipe.” – Thomas Kellar Food For Thought: K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 72

. “Food is not just calories, it is information. It talks to your DNA and tells it what to do. The most powerful tool to change your health, environment and entire world is your fork”. -Dr. Mart Hyman “There is no sincerer love than the love of Food”.- George Bernard Shaw Kitchen – A gathering place for friends and family – A place where memories are homemade and seasoned with love. “Don’t eat anything your great grandmother wouldn’t recognize as food”. – Micheal Pollan “Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food”. – Craig Claiborne “Cooking is Love made Visible”. “Food is the most primitive form of comfort”.- Shiela Graham “If most of us valued Food, Cheer and song above hoarded gold, it would be a merrier world”. “Nature is so smart; it put the medicine inside the foods”. Healthcare happens at your dining table. “Your Kitchen is your lab, your pantry your pharmacy”.- Dr. Terry Mason “When you feel good about yourself, you’ll eat better. When you eat better, you’ll feel good about yourself.” – Margaret Marshall “In France, cooking is a serious art form and a national sport.”- Julia Child “Cooking with kids is not just about ingredients, recipes and cooking. It’s about harnessing imagination, empowerment and creativity.”- Guy Fieri “…no one is born a great cook, one learns by doing”.- Julia Child “Recipes don’t work unless you use your Heart”.- Dylan Jones Recipes for you K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 73

. The following recipes are only guidelines for the food to be cooked. Please be free to go by your instincts, your feelings, and your thoughts and let your subconscious emerge in the meditative state and guide you to create something unique full of love and positive vibrations. Hence no quantities are mentioned. You can add, subtract any ingredient you feel like. All the Best…..Let‘s create our Brilliance!! 1. Soulful Salad Ingredients: Cucumber, Red and yellow Peppers, Lettuce, apple, pomegranate, sprouts/ tofu, sunflower and pumpkin seeds, flax, chia and sesame seeds, salt, pepper, lime juice, herbs. Method: Cut all vegetables and fruits to sizes of your choice. Add desired seeds and seasonings. Give it a good mix. Add your love, peace, happiness and purity. Ready to serve. 2. Sattvik Tikki Ingredients: Boiled potato, boiled rajma(kidney beans), homemade paneer(cottage cheese), ginger paste, green chilli paste, chatmasala, black salt, green coriander, red chilli powder, rice powder, oil for shallow fry, green moong sprouts and thick curd for serving. Method: Mash the boiled potaoes. Add salt, ginger and chilli paste, chopped coriander. Mash the boiled rajma. Add chat masala, red chilli powder, black salt. Cut Paneer into long thin strips and sprinkle with black salt. Take some potato mixture in your palm. Put some rajma mixture on top and then place one paneer strip on top. Now fold this to form an oval shaped cutlet/tikki. Roll this in rice powder and shallow fry on a cast iron pan. Alternatively you can bake these tikkis. Once they are golden brown, cut into half and serve on a bed of sprouts and thick curd. Of course, don‘t forget to add your love, peace, happiness and purity. 3. Pavitra Thanda Raita: Ingredients: Dahi, cucumber, pomegranate, pudina, black salt, roasted jeera powder Method: Blend the Dahi. Add the black salt, roasted jeera and chopped pudina. Now add grated or finely chopped cucumber, pomegranate and mix well. Raita is ready with a dash of your love, peace, happiness and purity. 4. Wholesome Dhanshak: Ingredients: Toor Dal, chana dal, masoor dal, green moong split, black urad dal split, brinjal, tomatoes, green methi leaves, orange pumpkin, lauki (bottle gourd), potato, K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 74

. pudina/mint greens, ghee, dhanshak masala, ginger and green chilli paste, tomato puree, tamarind water/lime juice, salt. Method: Boil all the Dals with all vegetables, greens and salt in a pressure cooker until fully cooked. Once the cooker is cooled, mash all the contents with a hand blender or wooden madhani. In a deep pan take ghee. Once heated, add the ginger and green chilli paste, tomato puree and sauté for a while. Add dhanshak masala and mix well. Now add the blended dal and vegetable mixture. In case it is too thick, add some water and allow to boil for few minutes. Adjust the seasoning and lastly add the tamarind water or lime juice to taste. Switch off the heat and stir in some love, peace, happiness and purity. Serve hot with rice of your choice. 5. Poushtik Vegetable Red Rice: Ingredients: Cooked Red Rice, ghee, whole garam masala (tej patta, cloves, cinnamon, pepper, small green elaichi), grated carrots, shredded cabbage, salt. Method: Cooking red rice is a little time consuming. (Soak overnight and cook in boiling water in open pan until cooked). Take ghee in a pan; add whole garam masalas, sauté for few minutes. Now add grated carrot and mix. Add cabbage and sauté for few more minutes. Now add the cooked red rice and season with salt to taste. Toss in some love, peace, happiness and purity and take it off the heat. 6. Divine Dalia Halwa: Ingredients: Dalia(broken wheat), Ghee, Jaggery powder, water, kesar(saffron), powder made of almonds, pistachio, elaichi(cardamom) , nutmeg (jaiphal) Method: Take ghee in a pan and heat. Add the dalia and roast on medium heat until golden. In a separate pan make a mixture of jaggery powder and water and heat for a few minutes. Now add this jaggery water to the roasted dalia and stir continuosly on slow heat. If you feel it is dry add some more water and cover for a few minutes until the dalia is cooked properly. If at any point you feel that the sweetness is less, you can add a bit of sugar as per your taste. Once the halwa is ready add kesar and the powder of nuts and spices and fill it with divine love and peace. K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 75

. VEGETARIAN SNACK RECIPES By Mr Vilol Palsokar Vegetarian Kababs Ingredients One and half cups soaked masoor (soaked overnight in water) Four slices brown bread One large onion – finely chopped One table spoon ginger garlic paste Two tablespoons chopped green coriander and chillies Juice of half lemon Salt to taste Method Cook the soaked masoor in a pressure cooker for just one whistle. Cool and grind it coarsely in a mixer with bread. Add onions, ginger garlic paste, chillies, coriander, salt and lemon juice. Bind together, shape the mixture into kababs and deep fry till brown. Serve hot with mint chutney. Spicy Vegetable Cake Ingredients Four large potatoes Two slices of bread Two and half cups of chopped mixed vegetables (beans, carrots, peas, cauliflower and spring onions) About eight cashew nuts broken into small pieces One table spoon of ginger garlic and chilli paste Two table spoons finely chopped green coriander One table spoon Kasuri methi (lightly crushed) One tablespoon cornflour One teaspoon amchur powder Quarter cup of grated cheese Method Boil and mash the potatoes with bread and two spoons of butter. Add salt and pepper. Cook all the vegetables till tender. Add cornflour and all the other ingredients. L Line a round pie dish with oil and dry breadcrumbs. Coat the sides with the potato mixture and then add all the vegetables in the potato lined pie dish. Pat it down firmly. Lastly put a thin layer of potatoes on top, cover with breadcrumbs and grated cheese. Bake in a moderately hot oven for thirty minutes. Serve hot with any chutney or sauce. (The above recipe can also be made with mincemeat and potatoes). HAPPY COOKING AND HAPPIER EATING K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 76

. Recipe by Alyona( Lohana) Kapoor METHI ALOO BHUJIYA Bhujiya is a crisply deep-fried savoury that is very addictive. Legend has it that it originated in Bikaner but now it is made all over India. With the addition of different masalas or vegetables, the flavour may vary but the taste remains irresistible. Ingredients 1 tbsp kasuri methi, roasted and crushed coarsely 5-6 medium potatoes, boiled, peeled and grated 1 tsp garam masala powder 1 tsp red chilli powder ½ tsp asafoetida (hing) Salt to taste 4 cups gram flour (besan) Oil for deep-frying + for greasing Method 1. Mix together potatoes, garam masala, chilli powder, asafoetida, salt and kasuri methi, gram flour in a bowl and knead into soft dough. 2. Heat sufficient oil in kadai. 3. Fill a small portion of the mixture into a greased chakli press fitted with sev attachment, press out bhujiyas directly into hot oil, deep-fry till golden. Drain on absorbent paper and cool. 4. Crush and serve or store in an air-tight container. Preparation time: 20-25 minutes Cooking time: 5-10 minutes Serves: 4 K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 77

. 5 SEEDS CHOCOLATE MAGAS Besan burfis are as much a part of Diwali snack menu as besan laddoo. This is a great way to make them more nutritious with the addition of 5 healthy seeds. Ingredients 1 tbsp melon seeds, roasted 1 tsp black sesame seeds, roasted 1 tsp white sesame seeds, roasted 1 tbsp green pumpkin seeds, roasted 1 tsp flax seeds, roasted ½ cup ghee + for greasing 2 cups besan 1 cup powdered sugar ¼ tsp green cardamom powder Melted milk chocolate as required Melted dark chocolate as required Method 1. Combine all the seeds in a bowl. 2. Heat ghee in a non-stick pan, add besan and sauté on low heat for 15-20 minutes or till fragrant. Take pan off heat, cool slightly, add powdered sugar, green cardamom powder and mix well. 3. Transfer the mixture into a mithai tray greased with ghee and spread evenly. Sprinkle seeds and cool. Cut into squares, dip one side of half of them in milk chocolate and remaining in dark chocolate. Keep them on a platter for 5-10 minutes to set. Serve. Preparation time: 1-2 hours Cooking time: 20-25 minutes Serves: 4 K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 78

. NAUTICAL FLAVOURS By Mrs Anjali Deshpande Retired life in Rakshak is a wonderful experience, but sometimes it takes just an old photograph or the lilting note of a marching tune to go down memory lane and be steeped in Naval nostalgia. Especially in this time of social distancing, memories of parties galore and innumerable social events come flooding back and one remembers all the good times most fondly. Definitely to be counted amongst the most memorable occasions are the formal ‗Dinner Nights‘ which are a glorious compendium of Armed Forces glamour and tradition. Pristine white tablecloths laden with sparkling crystal, glinting silverware, Mess trophies, wine and flowers. Officers looking uber elegant in Mess jackets, medals and bow ties, ladies in rustling silks. The Naval band playing specially selected tunes, signaling the start and end of each course. Stewards switching crockery and passing decanters as unobtrusively as possible, under the steely gaze of their Master Chief Steward. As we all rise to raise the customary toast to the President of India, a lump invariably comes to the throat. Of course the crowning glory of these grand dinners is the elaborately planned and executed Menu. Naval cooks are thorough professionals and past masters at creating all kinds of culinary delights, in the firm belief that a ships crew sails on its stomach. Whether in the confines of a narrow galley at sea or the luxury of the Command Mess our cooks are adept at dishing up just the right meal. From ―Rasam‖ to calm a queasy tummy on the stormy seas to ―Fish Veronique‖ to tickle the palate at a Fleet Banquet. Dinner Nights Menus are so legendary that along with the coffee and chocolates, the menu card is passed around - to be signed by all the guests at the table as a fitting memory of sparkling conversation and a fine dining experience! Here, I am sharing two recipes which are Mess Night staples. The first is Chicken Kiev served as an Hors D‘Oeuvre, which I have taken from the coffee table book of Naval recipes published by the Naval Catering School at INS Hamla, Mumbai. The second is Tipsy Pudding, an iconic dessert which holds a firm place in the heart of every NDA cadet. Though not usually served at a formal event, it often finds its way on to the menu at the special request of a retiring admiral at his farewell dinner! As the name suggests, this scrumptious variation of a trifle pudding is a decadent dessert of sponge cake steeped in brandy, sherry or rum. Best served cold and best cooked with a glass of wine for company! Plus one recipe especially for all the military wives who have happily followed the drum for many long years! K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 79

. Recipe for a Perfect Military Spouse 2 cups Patience 1 cup Courage ¾ cup Tolerance 1 pound of Ability Dash of Adventure To the above ingredients: Add 2 tbsp elbow grease and let stand alone for one year. Marinate frequently with salty tears. Pour off excess fat and sprinkle ever so lightly with money. Then knead the dough until payday. Bake twenty years or till done. Serve with Pride CHICKEN KIEV 4 large chicken breasts 175 grams butter 1 egg beaten 2 tbsp freshly chopped parsley 225 grams fresh white breadcrumbs 1 clove peeled and crushed garlic Salt and freshly ground black pepper Oil for deep frying Method:  Remove the bones from the chicken breasts, using a very sharp knife and leaving as much meat as possible intact. Using a meat pallet or rolling pin beat till flattened to about 6mm thick.  Cream the butter with a spoon till softened and add plenty of seasoning, the chopped parsley and garlic. Mix well. .Divide the butter into four, place each portion on a sheet of greaseproof paper and roll into a barrel shape in the paper. Wrap in greaseproof paper and chill for 30 minutes.  Discard the paper from the butter. Season the chicken on all sides, place a barrel of butter in the centre of each piece, boned side up, then fold the chicken around the butter, tucking the sides in to encase it. Secure each chicken parcel with a cocktail stick.  Dip the parcels in the beaten egg and then coat in the breadcrumbs ensuring that all the chicken is covered.  Fry gently for 20-25 minutes turning frequently until brown and crisp all over. TIPSY PUDDING 1 cup of any fruit juice 1 small sponge cake 2 cups assorted chopped fruit 2 cups thick custard 1 cup mixed dry fruits 2 tbsp mixed fruit jam, ¼ cup sherry /brandy (optional, based on desired level of tipsy) K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 80

. Method:  Cut the cake horizontally into two equal layers and place one layer in a trifle dish  Cover with half the jam, fruit and dry fruit  Pour half the juice over the cake until it is moist but not soggy  Pour half the sherry/brandy as evenly as possible  Place the second layer of cake and repeat  Spoon over the custard and decorate with fruit slices  Refrigerate overnight K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 81

. Recipes by Mrs. Lata K. Lohana ICE CREAM Ingredients 1 Cup Mango Puree or Chikku Puree or Shitaphal Puree 1 Cup Milk (Cold) 1 Cup Fresh Cream 1 Cup Milk Powder ½ cup Powder Sugar Method 1. Place Cold Milk, Fresh Cream, Milk Powder, Powdered Sugar & any Pure in blender & blend till smooth. 2. Pour into an Ice-Cream container with tight fitting lid & freeze till set slice & serve. FRESH VEGETABLE BAKERWADI Ingredients 1 Cup boiled & mashed Potatoes ¼ Cup boiled Beans, Green Peas, ¼ Cup Fresh Grated Coconut ¼ Cup Fresh Corrinder ½ tsp green Chilies & Ginger paste. 1 tsp Salt, ½ tsp. Garam Masala mix & keep it aside. Method 1. 2 cups Maida, ¼ cup Suji, Salt, Paper Powder, Oil Two tsp. Mix all & make it soft dough. 2. Roll big Capati & spared Veg. Mixture & Roll & Cut into small pieces. 3. Make all & Deep Fry. K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 82

. CHAT MASALA Ingredients ¼ Cup Jeera Rosted & Powder 1 tsp. Black Paper Powder ¼ Cup Amchur Powder 2 tsp Kala Namak 1 tsp Salt, 1 tsp. Hing Method 1. Mix everything & put it in air tight JAR. GODA MASALA Ingredients 1 Cup Corrinder Seeds 2 tsp. Cumin Seeds ¼ Cup Stone Flower (Dagad Phool) 6 two inch Stick Cinnamon 16 Green Cardamoms. 25 Cloves ¾ tsp. Shahi Jeera 10-12 Black Peppercorns 10-12 Bay Leaves 2 Blades Javitri 3 tsp. Dried Coconut Grated 1 tsp. Til 3 whole Red Chillies 1 tsp. Hing Method 1. Roast all the ingredients separately one by one. 2. Cool & grind to fine powder. 3. Store in Bottle. K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 83

. Humour/Hasi Mazaak K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 84

. The Rakshak kachra party By Devika (Kurane) Paranjape 25th March 2020 - etched in most of our memories as a day when life as we knew it, suddenly came to a grinding halt and there was no sense of normal anymore! I had come to Pune with the intention of staying (and a bag of clothes) for just two days! Little did I know I‘ll be ―happily stuck‖ for over 4 months! Yes agreed the lockdown has caused tremendous disruptions and inconveniences to the world at large , but I chose to see the brighter side of things and this opportunity to just reset, reboot and spend my lockdown days in a beautiful, green bio bubble- Rakshak society, with so much open space, greenery and some amazing people. One of my fondest memories from the lockdown was being a part of the garden waste collection and disposal group! We were certainly a determined and an energetic crew, waking up early on a SATURDAY morning, with the common goal of ―SWACHH RAKSHAK‖ What started off as an effort by Mankar uncle became an activity that brought together so many of us across age groups and gender,giving us something to look forward to in these times of uncertainty and gloom. This team made me feel ―normal\" again, as I felt I was reporting to work :) I fondly remember how we would have our strategy meetings before we began the task,on how best to get the job done in the most efficient manner. Somewhere along the way it started seeming less and less like a job and more like a fun activity. Many considered this a workout and a way of interacting in a safe and responsible manner. We almost functioned like a corporate set up,from having two cars to pick up the sacks, to the more difficult and challenging waste being picked up by the super efficient wheelbarrow team. We also had a team incharge of mulching to ensure all that organic waste was put back to good use. As funny as it may sound , the most challenging part was returning the sacks :/ we spent many a mornings trying to find the most effective way to ensure the right house was returned the right sacks. It was hilarious to think the number of strategies we devised to get this one right! We finally resorted to going with a paint brush and some bright coloured paints, home to home to number the sacks. I must also make a special mention of my dads THAR. It played a very very important and irreplaceable role in all of this. Much to his annoyance of it being used as a dumping vehicle, I choose to believe he was secretly happy that I was driving it around and coming to love it as much as he does. Not to forget my super efficient partner in crime, Ursula who‘s focus, ―let‘s do this attitude‖ and great music got me going through some lazy mornings and managing to make and break our own records! K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 85

. Also an integral part of this activity was the welcome ice cold water and biscuits that Anumati aunty would give us.. a much much needed relief from the hot sultry mornings. Being a marketeer, it made me live the purpose of one of our most amazing brands - Surf excel: ―agar daag lagne se kuch acha hota hai, toh daag acche hain!‖ It was so heartening to see everyone come together and get their hands dirty for the greater good of Rakshak society. K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 86

. K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 87

Los.t In Translation by Anuya Deo K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 88

. kaoraonaa ramacaMd` kh gae isayaa sao eosaa BaI jauga Aaegaa plak Japkto yah saara jaga kaoraonaa ga`st hao jaaegaa È pazSaalaa jaato baccaaoM kao Garpr hI pZ,naa haogaa CaoTo CaoTo prdaoM pr Aba iSaxak sao imalanaa haogaa È saUrt sao saIrt kI BaI phcaana Aba saMBava na haogaI AaQao sao jyaada saUrt tao maask hI sao ZMkI haogaI È dFtr jaato maata ipta Aba Gar maoM Aa^ifsa jaato hOM baIca baIca maoM samaya imalato hI JaaDU paoCa krto hOM È Garpr baOzo pitdova Aba hukuma calaanaa baMd krao yaid caaihe caaya kI PyaalaI Gar ka kuC tao kama krao È ApnaaoM ka dSa-na AailMagana [TM rnaoT pr haota hOM kaOvvaa BaI maanaao Aba Ct sao kaoraonaa kaoraonaa krta hOM È isayaa nao jaba p`BaujaI sao pUCa kaoraonaa kBaI tao jaaegaa Æ p`BaUjaI kuC saaSaMk sao baaolao yah tao p`BaU hI bataegaa È saMQyaa kaqavaTo K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 89

. Lockdown Unlocked The lockdown caught us unawares-There was no time to plan, It so happened that we were home with our entire clan! Well the days turned into weeks - summer came and went. And We just stayed at home - wondering what the hell had Nature sent. The days were spent at physical work - cleaning, gardening swabbing, But it was tough as I was trained for office work sitting, thinking, bossing. Soon I learnt that many a set of crockery had some pieces missing! I found new respect for the help when I was doing the washing. All agreed there was no need to iron anymore. It wasn‘t at all needed- it was a useless chore. Food was now cooked in quantities, I had done a long time ago The reward was the way it was eaten- with enthusiasm and gusto. I came to know my kids and theirs-again- as we spent time together. They filled the house with youthful energy, it was again like being a young mother. Oh yes, all this work and time spent together had another hidden benefit, All of us realised we had become very very fit! Life became different, simple and fulfilling—in some unfathomable way, The lockdown unlocked some priceless moments- every single day. Dr (Gp Capt) Suchitra Mankar K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 90

. SaadI yaa barbaadI jabasao hu[- maorI SaadI¸ AaÐsau baha rha hUи Aaft galao pDI hOM¸ ]sakao inaBaa rha hUи hu[- ro maorI SaadI¸ hu[- ro barbaadI ÈÈ1ÈÈ saubah ko naaO bajao hOM¸ EaImatIjaI saao rhI hOM¸ baccaaoMkI baOzI plaTna¸ maorI maaÐ rao rhI hOM¸ baccaaoMko baIca baOza¸ GaMTI bajaa rha hUи Aaft galao pDI hOM¸ ]sakao inaBaa rha hUи hu[- ro maorI SaadI¸ hu[- ro barbaadI ÈÈ2ÈÈ baIbaI hao ijasakI MA¸ vah kama @yaaoM krogaI¸ vah la@sa sao nahakr¸ KuSabaU maoM tr- rhogaI¸ TukDo bacao hOM jaao BaI¸ ]sasao naha rha hUи Aaft galao pDI hOM¸ ]sakao inaBaa rha hUи hu[- ro maorI SaadI¸ hu[- ro barbaadI ÈÈ3ÈÈ baOzI hOM vaao plaMga po¸ sar dd- ko bahanao¸ iksakI majaala hOM jaao¸ jaayao ]sao manaanao¸ yaaraoM naa mauJapo hÐsanaa¸ maOM sar dbaa rha hUи Aaft galao pDI hOM¸ ]sakao inaBaa rha hUи hu[- ro maorI SaadI¸ hu[- ro barbaadI ÈÈ4ÈÈ kna-la maillakajau-na svaamaI K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 91

. LIFE IS A JOURNEY……. By Mrs Madhuri Godbole Soon after getting married I came to Ambarnath,a quaint suburb of Mumbai with factories,bunglows and friendly people. Coming from Chennai, I had no clue of what the Mumbai local trains could be.With some work in Mumbai, I decided to board the 6.36 am Badlapur to V.T, semi-fast Train. Two of the scheduled trains were apparently cancelled.Poeple on the platform started swarming. After almost one hour of an eternal wait, the train rumbled on to the station. I gathered myself, with purse under my arm, and odhni clutched tightly in the other. The crowd around me was enormous but my focus was on the train. I was warned,‗‘ You have to be alert. Count one, two and three … before boarding the train.‖ Accordingly, I said – ready— steady.. get - set-- aand…through some pushes,pinches and through the seeming aromas of perfumes,oiled plaits,and hair,to my surprise I landed effortlessly in the middle of the compartment. To my amazement,I didn‘t have to exert an iota to climb in. It was the mob that led me right inside.Thankfully,I did not get left behind on the platform. Glancing at a host of heads, I knew without doubt that I should not anticipate a seat for a long time. My gaze fell on a man going to everyone with a pen, from seat to seat. He appeared to be a Ticket Checker in a civil dress.I was content to feel my railway pass in my purse, but contrary to my notion, he was not a TC, but a person selling pens.I burst into quiet laughter at my assumption. Some ladies on one bench held holy books,some chanted the Budhist Law,read Sanskrit Shlokas,others shifted rosary beads on the string,while some simply prayed with closed eyes. What a contrasting view amidst so much of ruckus! Interesting were the aromas of people‘s quick breakfast. The distinct smell of upma and omlette inevitably reached all. When I smelt oranges I was eager to see where the peels were being disposed. To my satisfaction they were being put in a bag to be later thrown into a dustbin. Some people are considerate I must say. The compartment looked abuzz. At the next station throngs of ladies barged into the train, with victory written all over their faces for their entry inside.Settling themselves in their standing positions they sang Bhajans, keeping the beat with small cymbals. The words and the music was enthralling, though some found it jarring. I now got promoted,by getting some space to step inside,near the seats.To my astonishment I spotted a vacant third seat,next to two ladies. I promptly rested myself in the little corner of a space that was available. Just as I was enjoying a well deserved seat,I was taken aback with gruff manly voices. My head sharply turned to the two sitting beside me. They were transgenders;the one next to me held my arm tightly, and appealed, hoarsely,‗‘Don‘t get scared dear, we are also humans.‖This remark,though baffling,made me agree with the K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 92

. transgender. Politeness and humanity demanded that I do not insult them by getting up and going elsewhere. I stopped worrying about them and another lady sitting opposite me caught my attention as she fidgeted with her saree on the stomach.Eventually I was compelled to ask her,‗‘What‘s the matter,Ma‘am?‖Looking worried she replied,―There is something that is moving,I think it‘s a lizard, I had seen it in the morning on my folded saree, but I thought it must have run away.‖After this frightful revelation, the lady stood up and started jumping to jerk off the lizard. People around her, pulled up their legs. What a plight it was! The lady assured the crowd that she would oblige and disembark from the train two stations earlier. Finally the train stopped.The crowd was rest assured to see the lady ultimately alight. Two other girls boarded the train now. They sat next to me whispering,nevertheless,quite loudly.One girl told her friend that she was going for a date.‖ So where are you planning to meet?‖ asked her friend. ―At Randezvous.‖ ―Oh! Wow!‖ said the other. ―Yes this will be our first and last date.‖ informed the girl sadly. ―You know HE used to see me on the platform every morning. He sent me messages. You know… ? I thought he wanted to marry me. Later he unexpectedly disappeared from the platform, leaving me waiting and heartbroken. One fine morning he arrives on the platform and gives me his wedding invitation asking me to attend his wedding! Now wasn‘t that belittling?‖she asked with moist eyes of chagrin. I found myself keenly eavesdropping. Can a railway platform be a place for match making and breaking too! I pitied the girl. Such situations could cause a long lasting and damaging impact on sensitive minds, thought I. Something amusing drew my attention now. A group of ladies were enjoying their game of Rummy!It was, ―Dhaindd ttaa dhaindd!‖when they picked a lucky card,but,―take me to the crematorium,put me on my funeral pyre!‖when they picked undesirable cards. Everybody in the train listened, but no one was particularly stunned with their exclamations and reactions,as these were the routine card players,with their usual hyperbolic dialogues. Soon anxiety had taken over me, I could no longer get entertained by what was happening around.V.T. was nearing. I stood up and went closer to the door to exit peacefully. Two well dressed young girls who seemed to be college going were chatting .Their hair flew beautifully in the direction of the breeze.―So do you come regularly by this train?‖ asked one girl to the other. ―Yes‖answered the girl shyly. ‘‘Where do you work?‖ The shy girl replied, ―I am a beggar. These are not my work clothes. I will go home and change for work.‖ The other girl and I could not hide our astonishment at this stunning confession.―Oh! And how much is your turn over?‖ ‗‘About 9000-10000 Rupees a month and the annual turn over will be more since we are six of us in our house all into this profession.‖ Hesitatingly she said, ―-- ---- Ah my station….‖ and disappeared.‖ ―What do you have to say to that?‖enquired the college girl looking at me.―Well!‖ I said. ―Yeh Hain Mumbai Meri Jaan, it follows, Darwin‘s theory, ‗The Survival of the Fittest.‘ Alas,V.T. station was visible. I remembered the rule,- put your ‘Right foot down first‘ . Whichever foot it was,I was certainly delighted to be on the platform. K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 93

. As I waited on the side for my husband, I reflected. Life is a struggle,however people make it worth living. They have a tough journey every single day but they don‘t miss saying their prayers. Some read and make up for their lost time at home. Some sell things, while some shop. Love, match making, heart breaks all take place here. Transgender wish to be inclusive. Different strata of society learn to coexist .The lady with the lizard getting down two stations earlier showed empathy for others.Playing cards created enjoyment and a temporary escape from stress for some. And Lo! no comments on the social evil, of begging…! Beauty lies in the eyes of the Beholder! Life is a Journey after all, either enjoy it and be happy or complain and be sad. K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 94

. JOKES By Mrs Ranjana Kowley baa^laIvauD ko jaoba sao¸  jaba baccaa baahr sao Aata hO,M tao maaÐ khtI hOM ¹ haqa Qaao laao varnaa kraonaavhyarsa Aa jaaegaa È  tuma pasa Aae ¹ yauÐ mauskrayao ¹ haqa imalaae tao vhyarsa fOlaae È  Kehdo na, kehdo na, NO to Corona. QUARANTINE JOKES:  Caroline and Mary bragging about their granddaughters: Mary says to Caroline ―my granddaughter is so good at social distancing that she won‘t even call me‖.  If I Keep stress eating at this level, the buttons on my shirt will start socially distancing from each other.  Michael: Being quarantined with a talkative child is like having an insane parrot on my shoulder.  This morning I saw a neighbor talking to her cat. It was obvious she thought her cat understood her. I came to my house, told my dog – we laughed a lot. He he he he he.  Day 121 at home and the dog is looking at me like ―See? This is why I chew the furniture!‖.  Why do they call it the novel Coronavirus? It is a long story.......  What should you do if you understand a coronavirus joke? Be patient. I will tell you a coronavirus joke now, but you will have to wait two weeks to see if you get it.  What did the man tell the bartender? I‘ll have a CORONA, hold the virus. K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 95

. Informative/Kuchh Jaankari K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 96

. Milk - Facts & Fallacies by Dr. Dinesh T. Bhosale Introduction Although India is number one in milk production (189 million MT per year), productivity of animals is very low. Only 30% of total milk is handled by organized sector. Buffaloes contributes 55% of total milk. Desi cows contributes around 15% and crossbred cows produces 25% of total milk. Cow milk is recommended for children, elders and sick persons. There are many questions in minds of consumers and dietitians. Lot of information is available on internet, but I recommend you to validate it before using or spreading it. Which is better - A1 or A2 milk? Both are found in cow milk. Both are good. A1 and A2 beta-casein are basically two types of proteins found in different milk varieties. BCM-7 is an opioid peptide that is released during the digestion of the protein found in A1 milk. Since it is not absorbed well by the human body, it may trigger adverse health effects. The A1/A2 debate is still up in the air. A few studies indicate that A1 beta-casein may have adverse effects in certain individuals. However, the evidence is still too weak for any strong conclusions to be made. That being said, if you feel like you tolerate A2 milk better than A1 milk, then you should definitely stick to it. If you are still in doubt, drink buffalo milk! How buffalo milk is different from cow milk?  Higher Fat percentage  Lower Cholesterol  High peroxidase value  More calcium, better calcium: phosphorous ratio and less sodium and potassium than in cow milk. More Fe.  Higher protein %  More Vitamin A. K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 97

.  Higher levels of various bioprotective factors, such as immunoglobulins, lactoferrin, lysozyme, lactoperoxidase as well as bifidogenic factors. What is risk of of getting antibiotic residues in milk? As per WHO 2011 report, antibiotic resistance is considered as ―one of the greatest threats to human health‖. It is regulatory issue also. There is economic loss while processing, as it affect Rennet clotting time and improper ripening of cheeses. It also inhibits lactic acid fermentation and flavour development. FSSAI has issued notification to control antibiotic residues in milk and milk products last year. Around 10% samples were found positive when National Dairy Research Institute, Karnal had tested 228 samples collected from individual farms and commercial dairies. NDRI has developed MDR test kit to detect antibiotic residues in milk. What are differences in composition of cow, buffalo and human milk? Nutrient Cow Buffalo Human Water, g 88.0 84.0 87.5 Energy, kcal 61.0 97.0 70.0 Protein, g 3.2 3.7 1.0 Fat, g 3.4 6.9 4.4 Lactose, g 4.7 5.2 6.9 Minerals, g 0.72 0.79 0.20 What about aflatoxin in milk? These are naturally occurring mycotoxins. Toxic metabolites are produced by certain fungi like Aspergillus flavus, A. parasiticus and A. nomius. Four naturally occurring compounds are aflatoxin B1, B2, G1, and G2. Aflatoxin B1 is bio transformed by hepatic microsomal cytochrome P450 to aflatoxin M1 and it is found in milk. AFM1 is relatively stable during the pasteurization, storage and preparation of various dairy products. AFM1 was shown to have genotoxic effects in mammalian systems in vivo. AFM1 was found to possess carcinogenic potential, but it was 10 times lower with respect to the parent molecule (aflatoxin B1). European Communities/Codex Alimentarius have recommended limits of aflatoxin M1 in milk at 0.05 PPB and 0.025 PPB for infant formula. The US Food and Drug Administration have set levels higher at 0.5 PPB in milk. FSSAI has also set limit at 30 PPB all articles of food and at 0.5 PPB for milk. Do we find pesticide residues in dairy products? K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 98

. India is fourth largest supplier of agrochemicals in global market. Consumption of agrochemicals in India is lower at 0.58 kg/Hectare (28% used in paddy followed by cotton). But enough data is not available to indicate severity of problem. Does oxytocin residues come in milk if animals are injected? It is 9 amino acid neuropeptide hormone synthesized in the paraventricular and supraoptic nucleus of the hypothalamus. OT has been used for induction or enhancement of uterine contractions at parturition, treatment of postpartum retained placenta and metritis. In recent years, crude OT preparations were used for quick and complete evacuation of milk in buffaloes. Whether secreted endogenously in response to natural stimuli or administered exogenously, OT produces the desired effects within minutes and gets metabolized rapidly, leading to inactive products. If at all ingested would be digested like any other protein. Till date not a single report demonstrates the appreciable presence of OT in milk. What about contamination with heavy metal Residues? It comes mainly from automobiles. Problem is more in cities. Use of sewage water to grow forage is one of the reasons. Almost all data that is available indicate levels of Pb, Cd, Hg are within safe limit. Arsenic in West Bengal indicate higher level in fodder and milk, but again within safe limit. What are different types of Adulterants Reported in Milk? Adulteration of milk by unscrupulous persons is usually done for increasing the quantity of milk, to extend shelf-life, to maintain SNF or to avoid detection of sour milk. Milk products can also be adulterated. Following adulterants are used: • Carbohydrates: Sugar, Glucose, Starch, Maltodextrin, etc. • Salts and fertilizers: Urea, Ammonium sulphate, salt, etc. • Neutralizers: NaOH, Na2CO3, NaHCO3 etc. • Preservatives: H2O2, Formalin, Boric acid etc. • Detergents: Liquid detergents, washing powders etc. • Pond Water: Heavier than tap water • Miscellaneous: Vegetable fats and oils, Soymilk, Sorbitol, Thiocyanate etc. Conclusion All said and done, still milk is considered as nutritious and essential foods for everyone! Pl buy milk and milk products from reliable sources to avoid all these issues. Pl ask for quality certification for branded products, whenever you have doubts. FSSAI has already made new regulations for milk and milk products last year. You can always take opinion of experts like us! K a l a m a u r k a l a – T h e R a k s h a k M a g a z i n e Page 99