Maharishi Vidya Mandir,BALASORE

Annual Day 2017

Staff List

1 Mr. K.C. Panda Principal M.sc. , M.Ed
2 Mrs. Niharika Das T.G.T. M.A. , B.Ed.
3 Mr. Bijaya Bardhan T.G.T. Msc , B.ed
4 Mr. J. P. Dubey T.G.T. M.A. , B.Ed.
5 Mr. Pravat Das Mohapatra T.G.T. B.Sc. , B.Ed.
6 Mrs. Salila Mohanty T.G.T. M.A. , B.Ed.
7 Mrs. Sarita Mohanty T.G.T. M.A. , B.Ed.
8 Mr. Ananta Ku. Gandhi T.G.T. M.A. , B.Ed.
9 Mrs. Anayana Pattnaik P.T.T./T.G.T. Bsc , Cbz
10 Mrs. Sasmita Prusty P.T.T./T.G.T. B.Sc
11 Mr. Sourav Patra P.T.T./T.G.T. B.Sc
12 Mrs. Banalata Nayak P.R.T. B.A , CT.
13 Mrs. Bandana Banerjee P.R.T. B.A ,B.Ed.
14 Mr. Jagananth Pradhan P.R.T. B.A , B.Ed.
15 Mrs. Manjulata Bal P.R.T. B.A. , B.Ed
16 Mrs. S. Nessa P.R.T. B.A. , B.Ed
17 Mrs. Sanju Sahoo P.R.T. B.A. , B.Ed
18 Mrs. Sujata Pattnaik P.R.T. B.A. , B.Ed
19 Mr. Nabin Ku. Mohanty P.R.T. M.A. , B.Ed.
20 Mrs. P. Hemalata N.T.T. B.A.
21 Mrs. Mitarani Rana P.T.T./P.R.T. B.A. , NTT
22 Mrs. Anusaya Ratha P.T.T./P.R.T. M.A.
23 Mrs. Mamata Rani Pati Librarian M.A , Lib.Sc
24 Mr. Rabisankar Bhoumick Music Teacher M.A. (Music)
25 Mr. Debendra Ku. Bagh P.E.T B.A. , BPED
26 Mr. Nishi Kanta Giri Computer Teacher B.Com , LLB , PGDCA.
27 Mr. Chita Ranjan Sahu P.T.T./LDC B.Com. , PGDCA
28 Mr. Radha Shyam Panigrahi TM Teacher M.A.
29 Mr. Sukanta Swain TM Teacher B.Com.
30 Mrs. Rashmi Rekha Swain TM Teacher B.A.
31 Mr. Modan Mohan Kar Lab.Atten. I.sc , CT

The Staff & students of Maharishi Vidya Mandir solicit your gracious presence on the occasion of "Enlightenment Day/ 25th Annual Day Celebration" on 12th January 2015...
SILVER JUBILEE CELEBRATION at our patrapada School Premises

Teacher Is Lamp Of Nation.

Teacher is the Only One Person Who Serve Society In

Real Manner.

Salute All Teachers Of Nation.

Happy Teacher's Day

A good teacher is a master of simplification and an enemy of simplism.

Ayurvedic Pomegranate Chutney

Pomegranates taste sour but are both astringent and bitter and do not aggravate Pitta. According to Ayurvedic texts, pomegranate is considered a Pitta-balancing fruit and a wonderful heart tonic. Pomegranate seeds can be made into a delicious relish or chutney. This can be eaten daily, especially during summer when Pitta dosha gets out of balance. Use this at every meal. It aids digestion and elimination without aggravating Pitta, improves regularity of elimination, helps control stomach acid and helps decrease digestive gas. To learn more: www.mapi.com

The Recipe:

o 8 tsp. organic dried pomegranate seeds
o 2 tsp. rock salt (or some natural salt)
o ¼ tsp. black pepper powder
o 2 tsp. cumin seeds
o 1/8 tsp. dried lemon juice
o 25 tsp. organic pure cane sugar or Sucanat

How to Prepare:

o Grind and powder all herbs and seeds separately
o Mix the first two herbs together
o Add one herb at a time, mixing well before adding another
o Produces a powdered mixture
o Store in an airtight container, for up to a month

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(Photo by ol-eve, Flickr Creative Commons. The image is used under the terms of Flickr's Creative Commons rules: http://creativecommons.org/licenses/by/2.0/deed.en. This photograph and credit do not constitute an endorsement of MAPI products.)

Happy Birthday To You Madam
Many Many Happy Returs Of The Day
4m All the MVMr's

Ayurveda and menstruation -

Balancing Apana Vata and nurturing all the dhatus (body tissues) is important in Ayurveda. The herbs that help balance Apana Vata will also help keep menstruation regular and healthy. Certain traditional herbs are recommended for both men and women to support the reproductive system. These are known as “vrishya” herbs, which means they enhance all the seven tissues (dhatus), including the reproductive tissue ...

Learn more: http://ow.ly/lSDZX

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(Photo By Jeremy Hockin, Flickr Creative Commons. This photograph and credit do not constitute an endorsement of MAPI products by the photographer. The image is used under the terms of Flickr's Creative Commons rules: http://creativecommons.org/licenses/by/2.0/deed.en.)

Spicy (Kapha-reducing) Summer White Pumpkin & Carrot Soup

This soup is a Kapha-pacifying, ama-reducing, easy-to-make delight. White pumpkin is a delicious squash that sooths Kapha dosha. It is light and easy to digest, especially when made into a liquid soup. The spices and vegetables are beneficial for those on a Kapha-pacifying, ama reducing diet. The pumpkin is a squash of the genus Cucurbita, native to North America.

For 2-3 servings:
(30-minute cook time)

• 1 lb. of organic white pumpkin (cubed and shell removed)
• ½ cup organic leeks (chopped)
• ½ cup organic carrots (chopped)
• 1 Tbsp. organic ghee or unsalted butter
• ¼ Tbsp. organic ginger (minced, grated or powder)
• 1/8 tsp. black pepper (ground)
• ¼ tsp. cloves (ground)
• ¼ tsp. powdered turmeric
• 1/8 tsp. paprika (powder)
• ½ tsp. cumin (ground or powder)
• ½ tsp. hing (asafetida)
• 1/8 tsp. salt
• 4 ½ cups water or vegetable broth
• Squeeze of lemon (optional)

Cooking Instructions:

On low-medium heat, in a medium-sized pot, melt ghee and add all of the listed spices except for salt and lemon juice. After about a minute, when spices have slightly darkened and become aromatic, add pumpkin and slowly add the water to the pot. Cook for 20 minutes or until pumpkin is soft, then purée it in a blender or food processor. Put this back into the pot to cook and add the carrots and leeks to cook for another 5-10 minutes or until soft. When done cooking, turn off the heat and add 1/8 tsp. of salt to taste and a squeeze of lemon juice if desired for flavoring.

Ayurvedic reminder about heating spices: If overheating or heat (Pitta) is a problem in the body, some of these spices may be too heating (black pepper, ginger, clove, hing) and more cooling spices should be favored, such as fennel, coriander and cardamom. In general, for Kapha- and Vata-pacifying diets, warming spices are favored and cooling spices are minimized. Enjoy!

Red Carpet Interviews at David Lynch Foundation's "Meditation Creativity Peace" LA Premiere http://davidlynchfoundation.org/ On April 2, 2013, in the Billy Wilder Theater at the Hammer Museum in Los Angeles, California, the David Lynch Foundation he...

Organic Zucchini and Basil Soup

Now that the weather is starting to warm, think about including organic vegetables such as cucumbers, broccoli, zucchini and asparagus in your diet, as they are Pitta-pacifying. Basil, originally from India, is a common name for the culinary herb Ocimum basilicum, of the family Lamiaceae (mints). It is sometimes known as Saint Joseph's Wort in English-speaking countries.

Organic Zucchini and Basil Soup

2 lbs. organic zucchini

1 tablespoon organic ghee
3 cups of water (or more if you desire a thinner soup)
½ teaspoon organic ground black pepper
2 teaspoons grated nutmeg
½ teaspoon salt
1/4 - 1/2 teaspoon Organic Kapha Churna
1 bunch fresh organic basil
2-3 tablespoons organic half-and-half, or whole milk if you desire a lighter soup. (You can also use non-dairy milk)

Wash and clean the zucchini, and chop into cubes. Put the ghee in a large saucepan and fry the zucchini cubes for 5 minutes. Now add the water, pepper, nutmeg, salt and Organic Vata Churna, and simmer for 5 minutes. Cut the stems from the basil leaves, wash and coarsely chop and add to the vegetables. Finally, purée the whole thing, and stir in the cream. Season with salt and Organic Kapha Churna. Serves 4. Enjoy!


(Recipe derived from the book: Ayurvedic Cooking by Dr. Karin Pirc and William Kempe)

Many many happy returns of the day Madam
Happy Birthday To you