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September 2009

A monthly magazine to promote educational,

cultural and business activities amongst Marathi
Deshastha Brahmins
*** Contents ***

 Community Zone
• Shloka of the Month
• Deshastha “Hall Of Fame”
• Deshastha “Wall Of Fame”
• Maharashtra Revisited

 Article Of the Month

 Masti Ki Pathshaala

• Puneri Paatya
• SMS Zone
• Some Amazing Facts...

 Free Lance
• Gadgetry
• Food Corner
Shloka of the Month

न चोरहाय न च राजहाय न ातृभा यम न च भारकारी |

ये कृ ते वधत एव िनयं िवाधनं सवधनधानं ||

It cannot be stolen by thieves, cannot be taken away by the king,

cannot be divided among brothers and does not cause a burden.
If spent, it always multiplies.
The wealth of knowledge is the greatest among all wealths.
“Deshastha Hall Of Fame”

Sonali Kulkarni

Sonali Kulkarni (born November 3, 1974) is a Marathi actress of National & International repute.

She studied at the Abhinav Vidyalaya, Pune and graduated from Fergusson College where she majored in
Political Science.


Sonali Kulkarni first made her appearance on the tinsel screen in a Kannada movie titled 'Cheluvi', and
thereafter has appeared in a total of 32 movies, including one in Italian titled 'Fuoco Si Di Me' for which
she won an award in the 2006 Milan International Film Festival.

Apart from acting, she is also an editor with 'Viva', a supplement of 'Loksatta', and pens a weekly column
called 'So Kool'.

Sonali has showed her dancing skills in a popular dance program (Jhalak dikla jaa) on Sony TV. Apart
from this she will be seen in a movie Strangers with Kay Kay Menon & Jimmy Shergill.

What Works for Sonali

Sonali Kulkarni enjoys the rain, writing, music and dance.

Her favourite movies are Roman Holiday and Jaane Bhi Do Yaaron.
Sonali Kulkarni attended a theater workshop by Satyadev Dubey when she was in school. She founded
the theater group Samanvay along with her brother Sandesh.

She is active on the theater circuit and has acted in plays like Sakharam Bhinder at the Vijay Tendulkar
Festival, Chahul, Basant Ka Teesra Yauvan and Sir Sir Sarla.

Sonali Kulkarni has a strong presence in television too with shows like Fear Factor – Khatron Ke Khiladi
and So Kool in Marathi which is aired on Star Majha. The show is directed by her brother Sandesh and
they interview personalities from various fields.

She was a judge on Halla Bol, a dance show, on ETV Marathi. She also appeared as a participant with
Toby Fernandes on Jhalak Dikhla Ja.

Sonali Kulkarni is a guest editor for Viva, a supplement of Loksatta. She has her own column called So
Kool, which is published every Thursday.

Sonali Kulkarni’s Movies

Sonali Kulkarni’s first movie was Girish Karnad’s Cheluvi (1992). She worked with Sergio Scapagnini’s
Vrindavan Film Studios (1996) and was seen in a lead role in Amol Palekar’s Daayraa (1996).

She entered mainstream cinema when she played the role of Hrithik Roshan’s mother in Mission Kashmir
(2000). In Pyar Tune Kya Kiya (2001) she acted opposite Fardeen Khan as his wife. In Dil Chahta Hai
(2001), which is touted as the new face of Indian cinema, she was cast opposite Saif Ali Khan.

She continued to try her hand at different roles in movies like Agni Varsha (2002), Bride & Prejudice
(2004), Fuoco Su Di Me (2005) and Taxi Number 9211 (2006).

In 2009 the actress will play a police officer in Shadow. Her two other releases are Mohan Das – A Man
Lost in his Own Nation and Love Khichdi.
Deshastha “Wall Of Fame”

• Bal Gandharva - Famous actor from Marathi musical dramas very

well known for doing female part in the dramas

• C. Ramchandra alias Anna Chitalkar (1918-1982), Hindi and

Marathi film music director

• Gayatri Joshi model and Bollywood actress (Swades)

• Atul Kulkarni Bollywood & Marathi movie actor. Recipient of four

National Awards for acting

• Sadashiv Amrapurkar actor from marathi theatre and Marathi

and Hindi movies

• Mrinal Dev-Kulkarni, actress from Marathi theatre, movies and


• Rahul Deshpande Painter, Illustrator, Designer

Maharashtra Revisited
Marathi Cuisine ..Region Wise

The cuisine of Maharashtra is largely influenced by the landscape, the people and the crops grown in
various regions. It is not only memorable for its subtle variety and strong flavours, but also because of
the legendary hospitality of Maharashtrians. In affluent homes, feasts often start at mid-day and end
when the sun turns towards the western horizon.

The people are known for the aesthetic presentation of food, which adds extra allure to the feasts. For
instance, in formal meals, it is a practice to sing sacred verses to dedicate the meal to God. The guests
sit on floor rugs or red wooden seats and eat from silver or metal thalis and bowls placed on a raised
'chowrang'(a short decorative table). Rangolis are drawn around the thali or the chowrang. There is a
specific order of serving of savouries and sweets, curries and rice or rotis..


The traditional crops of the Konkan region, the West coast of Maharashtra, are coconuts, mangoes,
cashews, rice and a variety of pulses. The region also grows a great quantity of kokum, a sweet-sour
fruit. Fish is available in vast varieties and seafood is in abundant supply. All these ingredients find place
in the traditional and exotic Konkani food. Be it the mild, naturally fragrant vegetable mixture served
with local papads, or a spicy-hot fish and meat curry with a coconut milk base, Konkani food is a
gourmet's dream come true.

South Maharashtra

This region is rich in sugarcane fields, rice farms and milk. Well-irrigated farms produce plump, juicy
fruit and vegetables throughout the year.

In the winter months, southern Maharashtra becomes a crucible of bubbling sugarcane juice, heated to
make jaggery and sugar. This season offers a feast of coconut kernels cooked in the syrup and eaten
with peanuts and fresh chana. Winter also means plenty of milk, and typical milk sweets like basundi,
masala milk, shreekhand and kheer. It is a social event in these areas to go to the riverbank for a picnic
or row down the river to eat young roasted corncobs (hurda) with pungent chillies and green garlic
ground to make tongue-scorching chutney. Milk, nuts, rough bhakaris of jawar, hot meat curries and
chilli-spiked snacks are favourite foods here.


The central Indian plateau is not as lush as the coast; therefore, coconuts and mangoes do not grow
here. But Vidarbha is rich in peanuts, rice and, most of all, citrus fruit, like oranges and sweetlimes. In
the winter, lorry-loads of oranges criss-cross the highways, taking mountains of juicy tangerines all over
the state. The ingredients commonly used are besan, or chickpea flour, and ground peanuts.

The cuisine of Auguranbad has been highly influenced by the North Indian method of cooking, as a result
of the long Moghul rule in the region.

Aurangabad's food is much like Moghlai or Hyderabadi food, with its fragrant pulaos and biryanis. Meat
cooked in fresh spices and herbs is a speciality, as are the delectable sweets.


The city of Nagpur inherits a glorious history and varied rich cultural influences and has been receiving
attention in recent times as a gourmet city. There are unusual snacks, curries, pulaos and sweets to
pamper avid eaters. The food is generally spicy, with a good amount of ghee, and peanuts, dried copra
and dal are often the basis of the flavours. Nagpur is also famous for its spicy non-veg preperations
known as Saoji preperations, which are generally made by using clove-pepper paste instead of red chilly


Kolhapur is as famous for its spicy mutton curries as its Mahalaxmi temple or palaces. Popularly called
'Matnacha rassa', red-hot mutton dish is served with robust chappatis, white gravy to dilute its
pungency or a chilli gravy for the braveheart experts in the art of digesting pure fire. Frankly, this
curry can make the ears sing, and is not for all.

Kolhapuri misal is a great spicy dish. It is very famous all over Maharashtra.


Mumbai Food comprises a wide range of exotic traditional cuisines and spicy fast food.

The non-vegetarian inhabitants of Mumbai prefer to have fish and other exotic sea foods which are
easily available. Coconut is used in most of the dishes of Mumbai. Cashew nuts, peanuts and peanut oil
form the major ingredients of cooking pure Maharashtrian cuisine.

The local residents of Mumbai love to savor spicy chaat from the food stalls of the city. Bhelpuri, Pav
Bhaji, Pani Puri and Vada Pav are some of the delicacies of Mumbai. Popularly referred to as the
hamburger of Mumbai, Vada Pav is made up of spicy boiled potatoes smashed in-between small rounded
breads. Another delicacy of Mumbai is Pav Bhaji which is served with spicy vegetable curry and bread.


The typical Pune food includes coconuts, vegetables, fish and meat. Vegetables include eggplant,
potatoes, tomatoes and all other locally available vegetables. Groundnut oil is widely used for daily
cooking in Pune homes and restaurants. Spices such as pepper, chilies, garlic, cardamom, bay leaves, and
cinnamon too are used for cooking Pune food.
Article of the Month

Ayu- means life which is a proper combination of body, mind, sense organs and the soul.

Veda- means knowledge. This system of medicine evolved around 600 BC in India. Ayurveda is

known to promote positive health, natural beauty and long life.

Ayurveda believes that human beings and nature should be in perfect harmony and that disease

occurs when the equilibrium between these two is disrupted. Restoration of this fundamental

balance, through the use of nature and its products is the main goal of this medical system.

Ayurvedic treatments are person specific rather than disorder specific. The age of the patient,

the climate, his cultural and social surroundings and his bodily constitution are taken into account

before offering a prognosis. Touch, Inspection and interrogation are the main tools of diagnosis.


Historically, the origin of Indian medicine can be traced to the Vedic periods or Vedas -

especially to 'Atharva Veda' which mentions the systems of medicine;

The philosophical concepts of the 'Nyaya Vaisesika' and the 'Samkhya' are the base on which the

theoretical structure of the Ayurdeva is formed.

There are 8 branches in Ayurveda ('Ashtanga Ayurveda'):-

1. Kayachikitsa (Internal Medicine)

2. Koumara Brutya (Paediatrics)

3. Bhoota Vaidya (Psychiatry)

4. Agadatantra (Toxicology)

5. Shalakya Tantra (ENT and Ophthalmology)

6. Shalya Tantra ( Surgery)

7. Rasayana (Geriatrics) -

8. Vajeekarana (Virilisation Therapy)


Treatment is that which serves as an equipment for a physician to maintain the equilibrium of disturbed
dosha. In this point of view treatment methods are divided into three types i.e., Daivavyapasrayam
(Spiritual therapy), Yuktivyapasrayam (Therapy based on reasoning) and Satvavajayam (Psychic therapy).

Treatment methods are again classified into two: (a) Preventive measures and (b) Curative measures

Preventive measures of Ayurveda

The specialty of Indian Medicine lies in the prevention of the disease. Preventive measures consist of
mainly three aspects.

1) Swastavritta (Personal hygiene) consists of Dinacharya (daily routine of life)

2) Rasayana and Vajeekarana - Use of rejuvenative and virilising agents to prevent ageing,
impact longevity, immunity against diseases and to improve mental faculties.
3) Practice of yoga

Curative Measures of Ayurveda

1. Internal Medicine
2. External Medicine
3. Surgical Treatment

Ayurvedic Texts

1-Charaka Samhita

It is a massive treatise on ancient Indian medicine. It contains 8 divisions (Astanga Sthanas): Sutra,
Nidana, Vimana, Sarira, Endriya, Chikitsa, Kalpa and Siddha-Sthanas. Each division is further divided into
numerous chapters. It describes not only the existing knowledge about medicine in all aspects but also
the logic and philosophy behind the medical system.

2-Susrutha Samhita

This is the main source of knowledge about surgery in ancient India. Susrutha's original version 'Salya
Tantra' was later revised and supplemented by another Susrutha (the younger). It came to be known as
'Susrutha Samhita'. Susrutha's Salya tantra consisted of only 5 divisions. Sutra, nidana, Sarira, Chikitsa
and Kalpa. Later additions of 'Uttara Tantra' consisting of 3 divisions called Salyaka (diseases of eye,
ear, nose and throat) Bhuta Vidya and Kaumara Bhrtya (diseases peculiar to infants and women ) were
done by the younger Susrutha to make 8 divisions in the present 'Susrutha Samhita'.

Other Medical Texts

The other Samhitas in Ayurveda are 'Bhela Samhita', Kasyapa Samhita which deals in childrens diseases,
'Astanga Samgraha' and 'Astanga Hridya Samhita' by Vagbhata, 'Chikitsa- Kalika' by Tishtacharya,
'Madhavanidana' or 'Nidana' by Madhavakara, 'Kalyana Karaka' by Ugradilyacharya, a Jain scholar,
'Siddha Yoga' by Vrinda., Nadipriksha( Pulse examination) was first mentioned in 'Sarangadhara
Samhita' by Sarangadhara.
Masti Ki Pathshaala

Puneri Patya
SMS Zone
• Relationships are like birds. If you hold tightly they die; if you hold loosely, they fly; but if you

hold with care, they remain with U forever.

• Ek conductor ki shadi ho rahi thi, jab Dulhn phero ke waqt uske pas akar baithi to vo bola thoda

pas ho k baith, ek sawari or baith sakti hai.

• Girl friend 2 people: “ koi patthar se na maare mere deewane ko”. 21st century hai…. bomb se uda

do saale ko.

• Q: Agar do pipal ke Pedon ko ek rassi se bandh diya jaye to us rassi ko kya kahenge?

A: Us rassi ko bolengey NOKIA - Connecting pipal.

• Question: What is the truest definition of Globalization?

Answer: Princess Diana's death.

Question: How come?

Answer: An English princess with an Egyptian boyfriend crashes in a French tunnel, driving a

German car with a Dutch engine, driven by a Belgian who was drunk on Scottish whisky, followed

closely by Italian Paparazzi, on Japanese motorcycles; treated by an American doctor, using

Brazilian medicines. This is sent to you by American technology, and you're probably reading this

on your computer, that use Taiwanese chips, and a Korean monitor, assembled by Bangladeshi

workers in a Singapore plant, transported by Indian lorry-drivers, hijacked by Indonesians,

unloaded by Sicilian longshoremen, and trucked to you by Mexican illegals.

That, my friends, is Globalization!!

• Khwaish aisi karo ki aasman tak ja sako,

Dua aisi karo ki khuda ko pa sako,

Yuh to jeene k liye pal bahut kam hai,

Jiyo aise k har pal mein zindgi pa sako..!

SomeAmazing Facts!!!

The new 787 Boeing was revealed on 7/8/07 or July 8th, 07.

Tamiflu's main natural ingredient is Chinese star anise

The Germans tried to copy Coca-Cola and came up with the drink Fanta.

Music can help reduce chronic pain by more than 20% and can lower depression by up to


In Bhutan government policy is based on Gross National Happiness; thus most street

advertising is banned, as are tobacco and plastic bags.

The Mona Lisa has no eyebrows. It was the fashion in Renaissance Florence to shave

them off.

The number of people alive on earth right now is higher than the number of all the

people that have died. Ever.

The citrus soda 7-UP was created in 1929; '7' was selected because the original

containers were 7 ounces. 'UP' indicated the direction of the bubbles

Mosquito repellents don't repel. They hide you. The spray blocks the mosquito's sensors

so they don't know your there


Sony NWZ-W202 W-Series Walkman (2GB)

Product Review Synopsis

The good: The Sony W-Series Walkman offers an innovative, ultra compact design that incorporates an
MP3 player into a pair of ear buds.

It's easy to use and Sony includes a unique feature for browsing songs.

The bad: The Sony W-Series Walkman does not have a screen and will not be comfortable for all users.

The bottom line: The Sony W-Series Walkman is a great option for active users who want an all-in-one
music device to use while working out.

Specifications: Device type: Digital player; Flash memory installed: 2 GB;

Digital player supported digital audio standards: AAC, MP3, WMA, and Protected WMA (DRM)

Ukadiche Modak


For the stuffing:

• 2 cups shredded fresh coconut,

• 1 cup jaggery ,(or a little more
to adjust the sweetness)
• 1 teaspoon roasted poppy
• 1 teaspoon rice flour,
• 3-4 cardamoms.

For the cover (Ukad):

• 1 1/2 cup rice flour,

• 1 1/2 cup water,
• 1 1/2 teaspoon ghee,
• 1/2 teaspoon oil,
• a pinch of salt


1. To make the filling, combine coconut and jaggery and heat over medium heat. Keep stirring for 15
minutes until jaggery is completely melted and the mixture is moist.
2. Add cardamom powder, roasted poppy seeds and 1 teaspoon rice flour to it. cook for a minute.
Avoid overcooking else the mixture starts drying out. This is called the stuffing for Modaks. Now
turn off the heat and let the mixture cool.
3. Next step is to make the cover (Ukad). For this, boil 1 1/2 cup of water. As water starts bubbling,
turn the heat to low, add ghee, oil, salt and quickly add rice flour. Stir well. Cover for 2 minutes.
Remove the lid and mix properly. Turn off the heat.
4. Turn out the mixture into a deep dish/plate. Knead it properly while hot. Keep pressing the dough
with the bottom of a flat bowl to knead it. This releases the lumps easily as well as keeps your
hands from burning. Gather into soft pliable dough.
5. Modak making is a little tricky and needs lots of patience and practice. Here is how you can:

• Divide the dough into equal sized balls.

• While working on one ball, keep the rests covered under a damp cloth. Take one ball and
make an impression in the middle with your thumb to make it look like a small cup.
• With the thumb still inside and rest of the fingers pointing downwards along the outer
side of the cup, gradually shape it into a bowl, alternately rotating between your thumb
and the rest of the fingers. You may dip your fingers in water to make the rotating easier.
(Alternatively, skip this step and simply roll out the ball into a 3 inch diameter circle, hold
it in your hand to form a bowl)
• Spoon some stuffing at the center of the bowl.
• Dip thumb and index finger in water and make small pinches side by side all along the outer
surface of the bowl.
• Gather the periphery at the top and join to form a peak. The pleated shape looks like a
whole garlic.
• Trim off the excess part of the peak. Seal cracks (if any) with some dough.

6. Similarly, shape rest of the balls. Dip the bottom of each Modak into water (This helps to lift
them out easily as they are done) and arrange them in a Modak steamer. Or if steamer is not
available, heat some water in a big vessel. Spread a damp cloth in a sifter and arrange all Modaks
on it. Place the sifter in the vessel with a stand/small pot half filled with water under it and cover
with a lid. Else, you can also use pressure cooker (without whistle) for steaming. Steam for 20
minutes or until the cover is cooked through.

Modaks are to be served fresh with ghee on top. Don't forget to offer Modaks to Lord Ganesh
before you eat :- )
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If you wish to contribute for this cause, please contact us at above address. ***

Please Note:
• We hereby make it clear that these activities do not promote or intend to promote any kind of
Caste supremacy or any type of hate against any community, religion or group of communities.
• We do not believe in any kind of discrimination based on race, religion, color or beliefs.
In fact, we are strongly against it.
• We wish to bring the people from our community together to increase intra-community
• The information published in the magazine is as per our knowledge, beliefs and
Resources available to us.
• This activity does not intend any remunerative business.
• The revenue generated from this activity will be utilized only for community welfare activities.