Showing posts with label information. Show all posts
Showing posts with label information. Show all posts

Sunday, August 1, 2010

Birds of Ranganthittu

Over the years, I have often visited Ranganthittu and with growing familiarity I've become quite fond of it. Its a must visit spot if you're into birds and even though its rather small ( around 60 odd sq km ) it does boast of a nice variety of bird life, if you know where to look.

The park consists of little islands on the banks of the river Cauvery, and is near Srirangapatna town.

Some history that I became aware of only recently - the islands were artificially created when a dam across the Cauvery was built in the 1700s. It was ornithologist Dr. Salim Ali who persuaded the Wodeyar royal family of Mysore to convert the area to a bird sanctuary in the 1940s.

If you time your visit to the sanctuary in the nesting season, you will be treated to quite a sight ( if you can tolerate the pungent odor of bird droppings )

The birds are seen from boats ( human powered with oars ) or by walking along the banks or from a watch tower. The park also has gardens, lawns and artificial ponds which host other little birds.

Black headed Ibis


Black headed Ibis (Threskiornis melanocephalus)

Being large birds, these are usually the first to be seen from the boat ride.
These birds breed in South Asia and Southeast Asia from Pakistan to India, Sri Lanka east up to Japan. They build a nest of twigs and lay 2 to 4 eggs.
They feed on fish, frogs and other water creatures, as well as on insects.

Spot Billed Pelican


Spot Billed Pelican (Pelecanus philippensis)

They breed in southern Asia from southern Pakistan across India east to Indonesia. They can be identified at close range by the spots on the upper mandible. It is a colonial breeder, often breeding in the company of other waterbirds. The birds nest in gregarious colonies and the nest is a thick platform of twigs placed on a low tree. Breeding season from October to May.

Painted Stork


Painted Stork (Mycteria leucocephala)

This is a very large wading bird. Its range extends from wetlands and plains of tropical Asia south of the Himalayas in South Asia to Southeast Asia. Being very colorful birds, identifying them couldn't be simpler. Their distinctive pink feathers near the tail give them their name.

Regrettably I always have very poor luck with these birds, I never seem to be able to capture them photogenically. I'm not happy with my photos of it, so I'm including one of Keshav's as well.

Painted Stork



They forage in flocks in shallow waters along rivers or lakes. They immerse their half open beaks in water and sweep them from side to side and snap up their prey of small fish that are sensed by touch. As they wade along they also stir the water with their feet to flush hiding fish. They nest colonially in trees, often along with other waterbirds.
In northern India, the breeding season begins in mid-August while in southern India the nest initiation begins around October and continues till February - April.

Asian Open Billed Stork
Juvenile Asian Open Bill


Asian Open Billed Stork (Anastomus oscitans)

It is a resident breeder in tropical southern Asia from India and Sri Lanka east to Southeast Asia.

Graceful in flight, this a broad-winged soaring bird, which is not particularly attractive or photogenic at close quarters. It can be seen flying overhead with its neck outstretched. Not as large as the painted stork, it can be easily identified by its unusually shaped beak, which only meets at the tip, leaving a gap between the upper and lower mandibles. They breed near inland wetlands and build stick nest in trees, typically laying 2-6 eggs.

Asian Open Billed Stork


Breeding adults are all white except for the black wing flight feathers, red legs and dull yellow-grey bill.


Eurasian Spoon Bill


Eurasian Spoon Bill (Common Spoonbill - Platalea leucorodia)

Breeds in southern Eurasia (Spain to Japan) and in North Africa. Most birds migrate to the tropics in winter, with European breeders mainly going to Africa, but a few remaining in mild winter areas of western Europe north to the United Kingdom.

The breeding bird is all white except for its dark legs, black bill with a yellow tip, and a yellow breast patch like a pelican. It has a crest in the breeding season. Non-breeders lack the crest and breast patch, and immature birds have a pale bill and black tips to the primary flight feathers. Unlike herons, spoonbills fly with their necks outstretched.

The Eurasian Spoonbill can be differentiated from the African Spoonbill by its crest. The African species also has a red face and legs which are absent here.

Purple Heron


Purple Heron (Ardea purpurea)

This is among my personal favorites, since its not often seen and is painfully shy. It breeds in Africa, central and southern Europe, and southern and eastern Asia. The European populations are migratory, wintering in tropical Africa; the more northerly Asian populations also migrate further south within Asia.

It breeds in colonies in reed beds or trees close to large lakes or other extensive wetlands building a bulky stick nest. It feeds in shallow water, spearing fish, frogs, insects, small mammals, reptiles and small birds. When spotted, it will often be waiting motionless for prey, or slowly stalking its victim. It tends to keep within reed beds more than the Grey Heron and is therefore less often seen, despite its large size.

It has a slow flight, with its neck retracted. This is characteristic of herons and bitterns, and distinguishes them from storks, cranes and spoonbills, which extend their necks. The long neck of Purple Heron looks particularly snake-like, with more of an S-shape in flight. Its call is not melodious, a loud croaking "krek".

In the next parts of this series, I hope to cover :
Cattle Egret, Eurasian Thicknee, Kingfishers, River Tern, Blyth's Reed Warbler and the Streak-throated swallow

Saturday, August 15, 2009

Janmashtami Pooja

Janmashtami-Aarti
Mom lighting Maha-aarti lamp


Krishna Janmashtami Pooja is performed to celebrate the birth of Lord Krishna.

According to info gathered from my Dad, it is observed on the eighth day, (hence it is called Ashtami ) Ashtami tithi, of the dark half or Krishna Paksha of the month of Shravana in the Hindu calendar, when the Rohini Nakshatra is ascendant. Note: Wikipedia seems to believe it is Bhadra month.

We always perform the pooja ourselves at home, this time I decided to document some parts of it. I have also prepared basic lists of items needed for general convenience.

For GSBs, the Janmashtami day is awaited eagerly mostly for the varieties of yummy food that is prepared. Traditionally 108 different delicacies are offered to the Lord at midnight, and then happily consumed by hungry devotees. For those operating on a budget, 56 dishes are offered (chappan bhog). Ofcourse, in our recession-hit days even this seems a bit much. So we settled for 12.

Janmashtami-Decoration
Our Mantap was decorated this way


Janmashtami Pooja generally takes the form of welcoming the Lord as one would a guest. As in most poojas, only males who wear the sacred thread (after "Moonji"/Upanayana) perform the pooja. ( This is probably because the ladies were too busy with all the cooking )

My Dad follows procedures as mentioned in a well-thumbed kannada book (Sri Krishna Janmashtami by Prabhakar Press Ltd, Udupi) and the pooja is performed in sanskrit.

Significant parts follow:

Note: Samarpayami means "I offer". After each part is over, the person doing the pooja announces which part is offered, as below.

1. Dhyaanam Samarpayami (Think or meditate on the Lord)
2. Aawaahanam Samarpayami (Invite the Lord into your home/heart)
3. Aasanam Samarpayami (Offer a seat)
4. Paadyam Samarpayami (Offer water to wash the feet)
5. Arghyam Samarpayami (Offer water to wash the hands)
6. Aachamanam Samarpayami (Offer water to drink)
7. Snaanam Samarpayami (Give bath)
8. Maha Abhishekam Samarpayami (Main head bath)
9. Vasthram Samarpayami (Offer clothes)
10. Yajnopaveetham Samarpayami (Offer the Holy Thread)
11. Gandham Samarpayami (Offer sandlewood paste/powder)
12. Bhushanam Samarpayami (Offer ornaments)
13. Akshatham Samarpayami (Offer Akshatha (rice))
14. Pushpam Samarpayami (Offer flowers)
15. Vishnu Sahasrananam jape viniyogaha ( 1000 names of Lord Vishnu )
16. Ashthothtra Namajape Viniyogaha (108 names of Krishna)
17. Dhoopam Samarpayami (Offer fragrance)
18. Deepam Samarpayami (Offer light)
19. Neivedyam Samarpayami (Offer food)
20. Phalam Samarpayami (Offer fruits)
21. Taamboolam Samarpayami (Offer betel nut and leaves )
22. Dakshinam Samarpayami (Offer wealth)
23. Maha Mangalaarati Samarpayami (Perform aarti)
24. Pradakshinam Samarpayami (Circumambulate the Idol)
25. Namaskaran Samarpayami (Prostrate before God)
26. Praarthanaam Samarpayami (Offer prayers, request your desires)
27. Xamaapanam Samarpayami (Ask for forgiveness in case of goof-ups)

In places where the offering mentioned is not available, a tulsi dul (leaf pair) is offered instead.

Running Time of Pooja

Usually 1 hr 30 min and 30 min for aarti
( we have 3 aartis; 10 min per aarti )
Many of the lord's names are tongue twisters so it may run longer if you stumble on each name.

Janmashtami-Pooja
Dad performing pooja, doing the aarti



Neivedyam


As in any pooja, everyone knows the most important part is the prasad. It is prepared before hand (and only after the person who is preparing it has bathed). It is not tasted before offering it to god.

What my Mom prepared this year:
a. Churmundo
Laddoo of wheat flour (90%) and besan (10%) (gram flour)
with powdered sugar, ghee, cardamom and raisins
b. Panchakajjai (easy to make)

Panchakajjai Recipe:
1. Bengal gram (roasted and powdered )
2. White Sesame seeds ( roasted)
3. Coconut scrapings
4. Jaggery powder
5. Cardamom powder
6. Ghee (optional)

Mix 3,4,5 together. Add 1 and 2 to this mixture.
Put optional 1-2 tbl spoons ghee on top for aroma.

Pooja Item List

If you do not have Silver/Copper items as below , substitute stainless steel.

Clean and polish :

1. Kalash (Silver/Copper)
2. Tamhan/Purnapatra (Silver/Copper) - plate
3. Panchpatra/Bhande (Silver/Copper) - bowl and spoon
3. Shimudra (Silver/Copper) - religious stamps
4. Shankha - Conch Shell for blowing
5. Argya Shankha - to offer argya - small Conch Shell ( cannot be used for blowing )
6. Ghaanta (Brass/Silver) - Bell
7. Jhaghanta (Brass) - Gong with striker
8. Diyas (Silver/ Brass) - Ghee/Oil Lamps - ( 1 large, 1 small ) Add more for decoration.
9. Brass Aaarti lamps ( more the merrier )
10. Agarbhatti stand ( silver / brass )
11. Mantap ( silver / white metal / brass ) - optional

Lamp Generation Gap
Old Brass Oil Lamp Vs. LED Lamp


Buy :
1. Flowers in trays ( separate for alankara , malas for decoration )
2. Mango leaves thoran ( for hanging on door ) and bunch of 5 for putting in kalash
3. Plaintain leaves ( for eating on )
4. Kaeli pair - 2 Baby Banana plants ( for decoration )
5. Coconut - minimum 2 - 1 to be in kalash, one to be broken later as prasad
6. Tulsi dul in a tray (min. 108 or 1001) - tip of tulsi branches having only 2 leaves.
7. Any Fruits in silver plates (or trays) - in odd numbers, eg. 1 bunch of 5 bananas (do not separate from each other)

Other Items:
1. Ghee
2. Oil
3. Panchamrat items in separate bowls - ghee, honey, milk, dahi, sugar
4. Sacred thread double ( for married person) - ( for the god )
6. Drinking Water in a bowl / pot
7. Gandham - Sandalwood paste
8. Gopichandan (Gopchannan in konkani) - Cream coloured paste for use with shimudhram
9. Akshatha - raw rice ( 2 tbl spoon in a bowl )
10. Kunkum in silver bowl
11. Agarbhatti / dhoop ( with stand )
12. Vaathi ( Cotton wicks ) for arti and lamps
13. Matchbox
14. Rags for wiping up
15. Machette / Koithi in konkani - Heavy blunt object to split the coconut
16. Big bowl to collect coconut water
17. Pooja procedure book with mantras ( Important! )

Decoration

Mantap and the idol in it, should face east.

1. Thread for tying up decorations
2. Scissors
3. Creating a mantap ( we use slabs of thermocol to make a small stage )
4. Manai ( wooden seat) / Mats - to seat the person(s) performing pooja
5. Cloth lengths for decoration (usually hung as a screen behind the mantap)
6. Carpet to seat the rest of the household.


Attire
Only the people performing the pooja need follow the dress code :
Pattetodopu ( silk dhoti and shawl ) for the gents ( essentially unstitched cloth )
Usually, they bathe, dress and sit for pooja immediately.

Fasting
The persons involving themselves in the pooja are required to fast. Fasting in this case is defined as abstaining from consuming meat, onion, garlic and carbohydrates (lepu). Water, all Milk products, fruit, vegetables, food grains like lentils may be consumed.

[ Note: Since Paneer is made from splitting milk, this is considered inauspicious among hindus. Paneer is an introduced food to North-India ( came from Afghanisthan, I read this in Al Basham's The Wonder that was India ). You may want to keep away from the cheeses, if you want to be true to the fast ]

THE FOOD

After pooja is over, dinner is served. Our menu this year :
Note : no onion or garlic is used. In temples, hing (asofetida) is also not used.

1. Pickle - mixed veg
2. Green beans Palya ( upkari ) Garnished with coconut scrapings, tadka : redchillies and mustard
3. Plain Papad
4. Aalwati ( masala randhai(curry) of Arbi/Arvi leaves )
5. Karathe Ambade Ghasshi ( Karela and sour ambado masala curry )
6. Tori and Jeev Kadgi Ghasshi ( Whole White Tur and Breadfruit masala curry )
7. Pooli Koddhel ( Koo-waa-lain - White Pumpkin in spicy tamarind curry )
8. Rice ( keep ghee handy )
9. Rasam
10. Daali Thoy ( Simple Dal - hing, mustard, curry leaves, green chillies )

Sweets
11. Madagane ( Sweet - Chana Dal and Cashew stewed in thick coconut milk and jaggery )
12. Pattholi ( Sweet - Rice Rolls stuffed with coconut, jaggery and cardamom. Wrapped in turmeric leaves and steamed )

Dinner is served on plaintain leaves.
Place leaf with smaller end on the left hand side of the seated person.
Serve salt first, then follow the order as in list above.

Regrettably, after food was served, I completely forgot to take pictures. So sadly, I have no pictures of the divine tasting things mentioned above. But I assure you it was yum! It was only after dinner, on a full tummy, that we remembered the camera.

Keshav and I forgot to bring our Cameras; so all photos were taken by Keshav, on my parent's Olympus-SP550UZ.


For Pooja with limited time and resources :
Short-Cuts

1 diya ( if not oil/ghee, at least LED )
1 arti ( use a plate with karpur or give arti with the diya )
1 tulsi dul ( pick it from your own plant )
1 flower ( pick it from your own plant )
Fruit ( im sure there is some fruit in the house, 1 coconut would be great too )
Agarbhatti
kumkum
Sugar as nivedhyam

Dont forget to have bath and fast.

Read the ashtotar. If there are several people and you are in hurry, it can be divided, in a Divide and Conquer Strategy eg. 25 each
For even shorter pooja, it is sufficient to say the following.
"Hare Krishna Hare Krishna,
Krishna Krishna Hare Hare,
Hare Rama Hare Rama,
Rama Rama Hare Hare"


There is no shortcut for food :)


Helpful Links:
VishnuSahasranamam: (1000 Names)
compiled with 108 slokhas (versus) that contain the 1000 Names of Sri Mahavishnu.
http://www.trsiyengar.com/id70.shtml

Asthotharam: (108)
http://iworld4you.com/sri-krishna-ashtothara-sathanamavali-108-names/

Tamil Versions
Interactive learning and video:
http://www.slokas.com/slokas/vedicrituals/tamil/poojas/gokul.html
Procedure:
http://www.slokas.com/slokas/vedicrituals/tamil/poojas/pooja/janmashtami13.html

Sources:
http://www.netglimse.com/holidays/janmashtami/how_to_do_janmashtami_puja.shtml

Saturday, August 1, 2009

Purslane Family

Portulaca_Allglow_1


The Purslane is a common plant; usually considered a weed. When it first appeared in my garden, I mistook it for the wingpod purslane which I had seen flowering in my office garden. I waited for the characteristic cup like flowers to emerge, and was very disappointed to see a tiny yellow flower quite unlike what I had expected.

A chance visit to a nursery led to me acquiring two of these (incase one did not survive my "care" ). I was pleasantly surprised when it not only survived but thrived and yielded two different varieties - the WingPod Purslane ( this is the common one ) and the Portulaca Allglow ( a specially created hybrid ).

Research on Wikipedia and the FlowersOfIndia site for this blog revealed that they are all related to the same Portulaca Family. Even the Moss Rose is a close relative.

Varieties:
Common Purslane (Portulaca oleracea) is widely considered an edible plant, and in some areas an invasive type of weed. (also known as Verdolaga, Pigweed, Little Hogweed or Pusley)

Portulaca Allglow : Portulaca spp.
This was a surprise find and it is not very common, the nursery in Jeevan Bhima Nagar has it. The inner flower which is a bright pink has a different texture and feel than the outer petals. It is a specially created hybrid and not naturally occurring.

WingPod Purslane : Portulaca umbraticola

WingPod_Purslane


This plant I have seen in two colours, yellow and pink-ish peach. It has lovely cup like flowers which open in the sun-shine and close by sunset. They need the sun to open, I find that on cloudy days they wont bloom at all.

Care and Growing
No Care is needed. (why else do you think I have this?) Sun and occasional watering is welcome. It is not completely pest resistant, I have seen it under attack from aphids. I have sprayed it with mild detergent water and prayed (hard). This seems to be working.

Grown easily in pots, it can be propagated easily through cuttings ( Ive tried it, it works). Chop them up, make millions. Grows rather easily. Currently though, the allglow has stopped flowering, it may be entering a rest phase, or it may be mad at me because I forgot to water it last week.

WingPod_Purslane_Group


History and Research:
Portulacaceae is a family of flowering plants, comprising about 20 genera with about 500 species, ranging from herbaceous plants to shrubs. It is also known as the purslane family; it has a cosmopolitan distribution, with the highest diversity in semi-arid regions of the Southern Hemisphere in Africa, Australia, and South America, but with a few species also extending north into Arctic regions.

Can I eat it?
Purslane can be eaten raw or cooked, and lends itself to stir fry dishes. Some say it has a slight lemon-like taste and mushroom-like texture. It is relatively easy to grow in more northern climates, including the New England area in the United States.
It is apparently a good source of vitamin C.

Sources:
Portulaca All Glow @ FlowersOfIndia.net
WingPod Purslane @ FlowersOfIndia.net
Wikipedia
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