Sundarakanda Parayanamu


tataH sa tatsyandananiHsvanam cha |
mR^idaN^gabheriipaTahasvanam cha |
vikR^iSyamaaNasya cha kaarmukasya |
nishamya ghoSam punarutpapaata || 17
Hearing the rattling sound of the chariot and the sound of wooden tomtoms, kettledrums and war-drums as also the sound of the bow-string being plucked, Hanuman sprang up again.

రధము వేగము యొక్క శబ్దమును విని మరియు చెక్కల ధ్వని, ఢంకా మరియు యుద్ధభేరి,ధనుస్సు తీగ వదిలే శబ్దమును విని హనుమంతులవారు మరల ఎగిరెను

sharaaNaamantareSvaashu vyavartata mahaakapiH |
haristasyaabhilakSyasya moghayan lakSyasamgraham || 18
Making the total target of Indrajit who was skilled in hitting his target useless, Hanuman the great monkey swiftly wheeled about between the arrows.

లక్ష్యమును విస్మయించిన మరియు ఇంద్రజిత్తు లక్ష్యముగ తలచినప్పుడు,వానరులలో శ్రేష్టుడైన హనుమంతులవారు,బాణముల మధ్య వేగముగ కదిలెను

sharaaNaamagratastasya punaH samabhivartata |
prasaarya hastau HanumananutpapaataanilaatmajaH || 19
Hanuman, the son of wind-god, again stayed in front of his arrows and stretching out his hands, sprang up.
వాయు నందనుడైన హనుమంతులవారు మరల అతని బాణముల ఎదుట నుండుచు మరియు చేతులను చాచి , పైకి ఎగిరెను  
Hanumanto veda na raakSaso.antram |
na maarutistasya mahaatmano.antaram |
parasparam nirviSahau babhuuvatuH |
sameta tau devasamaanavikramau || 20
Indrajit could not know the weakness of Hanuman, nor did Hanuman know the weakness of high-minded Indrajit. Those two warriors, who were equal in prowess to gods, coming into collision with each other, became unbearable to each other.

హనుమంతులవారి బలహీనలను ఇంద్రజిత్తు తెలుసుకొనలేక పోయెను , హనుమంతులవారు ఇంద్రజిత్తు బలహీనలను తెలుసుకొనలేకపోఎను. ఇరువురు,దేవతల అంతటి శక్తి కలవారు ఒకిరినొకరు తాకుచు(యుద్ధము చేయుచు),ఇరువురు సహింప లేకుండిరి 
Jai SriRama
Jai SriMannarayana
Jai SriVeeraHanuman

Shri Shri Gaura Nitai, Shri Shri Krishna Balarama, Shri Shri Radha Shyamasundara & Shri Shri Lalitha Vishakha..


kim maya hataya manda
jatah khalu tavanta-krit
yatra kva va purva-satrur
ma himsih kripanan vritha

kim -- what is the use; maya -- me; hataya -- in killing; manda -- O you fool; jatah -- has already been born; khalu -- indeed; tava anta-krit -- who will kill you; yatra kva va -- somewhere else; purva-satruh -- your former enemy; ma -- do not; himsih -- kill; kripanan -- other poor children; vritha -- unnecessarily.

[ Goddess Durga said : ]
O Kamsa, you fool, what will be the use of killing me? The Supreme Personality of Godhead, who has been your enemy from the very beginning and who will certainly kill you, has already taken His birth somewhere else. Therefore, do not unnecessarily kill other children.

                                 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 10.4





Sharing the Planet


Lots of decent images




One of the most important lessons.


One of the most important lessons.

One of the most important lessons to learn in this life is knowing what you should say,
when you should say it and knowing when you need to stop.



Fwd: Recipes


1 carton sour cream (16 oz)
2 cans cheddar cheese soup
Few shakes dried onions
1 stick margarine
6-8 medium potatoes (boiled)
Melt margarine in saucepan and add sour cream and soups and onions. Combine with cooked potatoes in crock pot on low. Heat up for 1-2 hours.

1 cup mayonnaise
2 tablespoons sugar
2 tablespoons vinegar
1 medium bunch broccoli, cut into flowerets (about 6 cups)
4 cups loosely packed torn spinach
1/2 cup thinly sliced red onion
1/4 cup bacon bits
1/4 cup raisins
Mix dressing, sugar and vinegar in large bowl. Add remaining ingredients; mix lightly. Refrigerate 1 hour or more.
YIELD: 10 Servings


1 (12-ounce) package Bob Evans Original Links
1 boneless, skinless chicken breast, thinly sliced
1 tablespoon olive oil
1 small zucchini, quartered and sliced
4 medium mushrooms, sliced
3 green onions, sliced
1 (12-ounce) uncooked package Fettuccini
1/2 cup butter or margarine
1/2 cup milk
1/4 cup Parmesan cheese
1 teaspoon garlic powder
1 teaspoon hot pepper sauce
Salt and black pepper to taste
Cook sausage in large skillet until browned. Remove from skillet and cut into 2-inch slices. Add chicken to skillet; cook in sausage drippings until no longer pink. Remove and set aside. Heat olive oil in skillet; add zucchini, mushrooms and green onions and cook until crisp-tender. Cook fettuccini in large saucepan according to package directions; drain and return to saucepan. Add butter and milk; toss gently until evenly coated. Add sausage, chicken, vegetable mixture, cheese, garlic powder and hot pepper sauce; cook over low heat, tossing gently until well blended and heated through. Add salt and black pepper to taste. Refrigerate leftovers.

4 cups sifted cake flour
1 teaspoon baking powder
1 ½ teaspoons ground ginger
¼ teaspoon mace
¼ teaspoon salt
2 cups cold unsalted butter, but into pieces
1 teaspoon freshly grated orange rind
3 cups sugar
6 large eggs at room temperature
½ cup packed minced peeled fresh gingerroot
¾ cup milk at room temperature
Butter and flour a 10" tube pan, 4" deep. Sift flour twice with baking powder, ginger, mace and salt. Cream butter with the rind for until light and fluffy, and add the sugar, 2 tablespoons at a time, beating well after each addition. Add the eggs, 1 at a time, beating well after each addition, add the gingerroot, and beat the batter until it is well combined. With the mixer at low speed add the flour mixture alternately with the milk, beginning and ending with the flour mixture, using 6 additions for the flour mixture and 5 for the milk and beating the batter after each addition until it is just combined. Pour the batter into the prepared pan and bake at 300F for 1 hour and 45 minutes to 2 hours, or until skewer comes out clean. Let cool in pan on rack for 15 minutes, and then remove to cool completely. Serve with peaches, raspberries and/or whipped cream.


3/4 cup self-rising flour
1/4 cup self-rising cornmeal
2 tablespoons minced onion
1 tablespoon sugar
1 teaspoon dry mustard
6 tablespoons milk
1 large egg, beaten
1 (16 ounce) package wieners
Vegetable oil
Combine flour, cornmeal, onion, sugar, and mustard; stir well. Combine milk and egg; add to dry ingredients, stirring well. Set aside.
Wipe each wiener dry, and insert a 6 or 10 inch wooden stick into 1 end of each wiener, leaving a 2 to 3 inch handle. Dip each wiener into batter, coating completely.
Pour oil to a depth of 3 to 4 inches into a deep skillet; heat to 375 degrees. Fry corn dogs 2 to 3 minutes or until browned, turning once. Drain on paper towels. Repeat with remaining corn dogs. Serve with mustard and ketchup.
Yield: 8 to 10 servings.

2 ea Med. Baking Potatoes
2 ts Sliced Green Onions
1/4 c Shredded Cheddar Cheese
1 x Milk
1 TB Butter Or Margarine
1 x Paprika (Optional)
Scrub baking potatoes with a brush. Prick with a fork in several places. Place potatoes in a shallow baking dish. Micro-cook, uncovered, on 100% power for 6 to 8 minutes or till potatoes are tender. Cut a lengthwise slice from the top of each potato. Discard the skin from the lengthwise slices, place the potato portions from the lengthwise slices in a mixing bowl. Scoop out the insides of the potatoes leaving two 1/4-inch thick shells; reserve the shells. Add the insides of the potatoes to the mixing bowl containing the potato portions from the top slices; mash. Stir in shredded cheddar cheese, butter or margarine and sliced green onion. Beat in enough milk to give the mixture a stiff consistency. Season to taste with salt and freshly ground pepper. Pile the mashed potato mixture into the reserved potato shells. Return to the shallow baking dish. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till potato mixture is heated through. Sprinkle with paprika, if desired.


3 cucumbers
3 tomatoes
1 bunch green onions
3 garlic cloves minced
1 box of button mushrooms
1 jar Italian dressing
Slice all the vegetables. Put into a bowl add one jar Italian dressing and refrigerate for one hour, serve cold.


1+1/2 lbs (700 g) stew beef, cut into 1 inch (3 cm) cubes
3 inch (8 cm) piece fresh ginger root, peeled and finely chopped
8 cloves garlic, peeled and flattened with the side of a cleaver or knife, but NOT chopped
3 scallions (spring onions) white and green parts, cut into 2 inch (5 cm) lengths
1/2 cup (125 ml) peanut oil
1 tsp (5 ml) hot red pepper flakes, or to taste
1 tsp (5 ml) Szechwan peppercorns*
1 tsp (5 ml) sugar
3 Tbs (45 ml) soy sauce
1/2 lb (250 g) Chinese noodles or fettuccine, cooked according to package directions
2 scallions (spring onions) white and green parts, cut into very thin slices
* Available in finer supermarkets and Asian specialty shops
In a mixing bowl combine the beef, ginger, garlic, the 3 scallions, hot pepper flakes, and Szechwan peppercorns. Heat the oil in a wok or large, heavy skillet until the surface of the oil shimmers and a few small wisps of smoke appear. Add the meat and seasonings and stir fry over maximum heat for 1 to 2 minutes. Add the sugar and soy sauce and continue stir frying for 2 more minutes. Pour in enough water to cover the meat and reduce the heat to low. Cook covered for 1+1/2 to 2 hours, until the meat is very tender. To serve, place a portion of noodles in the bottom of a soup bowl and ladle the beef on top of the noodles, making sure everyone gets a generous helping of the sauce, and sprinkle with the sliced scallions. Serves 4 to 6.

1 c. Milk
1/3 c. Butter, melted
1 tsp. Vanilla
3 eggs
1 1/2 c. Granulated sugar
1/2 c. Bisquick mix
2 med. Bananas, sliced
1 c. Chilled whipping cream
2 tbsp. Powdered sugar
Heat oven to 350 degrees. Grease pie plate (10 inch). Beat milk, margarine, vanilla, eggs, granulated sugar and Bisquick until smooth, 1 minute, with hand mixer. Pour into plate. Bake about 30 minutes. Cool completely. Arrange banana slices on pie. Beat whipping cream and powdered sugar in a chilled bowl until stiff. Spread over top.

1 egg
1/4 cup sugar
1/3 cup dark corn syrup
2 tbsp butter or margarine
1/3 cup pecan halves
2 - 4 1/2 inch unbaked pastry shells
Beat egg thoroughly with sugar, salt, corn syrup, and butter, add pecans. Pour into pastry shells.
Bake at 350 for 40-45 minutes or till knife inserted between center and edge comes out clean.

1 lg. Chicken, cut up (or 8 pieces favorite parts)
1 pkg. Onion soup mix
1 cup rice, uncooked
1 can cream of chicken (or mushroom) soup
2 cans water
Salt to taste
Sprinkle onion soup mix on bottom of large casserole pan. Place uncooked rice over onion mix. Add slightly salted chicken pieces over rice-onion mixture. Combine soup with water in a separate bowl and blend well. Pour over chicken, rice and onion mixture. Cover; bake at 350 degrees for 1 hour.
Serves 8


These cookies are very teenager friendly!
1 cup butter OR margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 package (8 ounces) cream cheese, softened
1 teaspoon vanilla
2 eggs
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 package (12 ounces) semisweet chocolate chips
1 cup chopped walnuts OR pecans
Preheat oven to 375 F. Lightly grease two 12 inch pizza pans.
Cream butter, sugars, cream cheese and vanilla in large bowl. Add eggs, beat until light. Combine flour, baking soda and salt in small bowl. Add to creamed mixture, blend well. Stir in chocolate chips and nuts. Divide dough in half; press each half evenly into a prepared pan.
Bake 20 to 25 minutes or until lightly browned around edges. Cool completely in pans on wire racks. To serve, cut into slim wedges or break into pieces.
Makes two 12 inch cookies.

1 tablespoon butter
2 tablespoons vegetable oil
1 large onion, chopped
1 garlic clove, chopped
4 chicken legs, thighs attached
1/3 cup ketchup
¼ cup chili sauce
¼ cup mango chutney
2 teaspoons Worcestershire sauce
½ teaspoon salt
Dash hot pepper sauce
In 13x9-inch baking dish, melt butter in 375° F oven; add oil, onion and garlic. Place chicken, skin side down, on top; bake for 25 minutes.
In small saucepan or microwave safe dish, bring ketchup, chili sauce, chutney, Worcestershire, salt and hot pepper sauce just to boil. Remove from heat.
Turn chicken over; drain off excess fat. Spoon hot sauce over each piece; bake for 25 minutes or until tender and no longer pink inside.
Makes 4 servings.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves 4
2 cups shredded leftover cooked chicken
1 can (10 3/4 ounces) reduced-fat cream of mushroom soup
1/2 teaspoon freshly ground black pepper
1 can (10 3/4 ounces) French-style green beans, drained
1 can (2.7 ounces) fried onion rings
1. Preheat oven to 375°F. Spray a shallow glass baking dish with vegetable cooking spray.
2. Spread chicken over bottom of prepared dish. Pour soup evenly over chicken. Sprinkle with pepper. Mix well.
3. Spread half of green beans over chicken mixture. Spread half of onion rings over top. Repeat layering with remaining green beans and onion rings.
4. Bake until casserole bubbles and top is browned, about 20 minutes. Serve immediately.
1 Cup butter or Margarine
1 Cup water
1/3 cup cocoa powder
2 Cups all-purpose flour
2 cups sugar
1 tsp. Baking soda
1/2 tsp. Salt
1/2 cup buttermilk
2 slightly beaten eggs
1 1/2 tsp. Vanilla
1 recipe Chocolate Buttermilk Frosting (recipe follows)
In a medium saucepan combine butter, water and cocoa. Cook until mixture comes to a boil, stirring. Remove from heat and set aside. In a bowl, stir together flour, sugar, soda and salt. Add buttermilk, eggs and vanilla; beat until smooth. Stir batter into hot cocoa mixture. By hand, beat until well combined. Pour into greased and floured 15 x 10 x 1 inch baking pan. Bake in 400 Degree F oven for 20 minutes.
While brownies are warm, pour chocolate buttermilk frosting over top. Cut into bars when cool.
Makes 2 dozen bars.
In saucepan combine:
4 Tbsp. Butter or margarine
1/4 cup cocoa powder
1/4 cup buttermilk
Bring to boiling (mixture may appear slightly curdled). Remove from heat.
Stir in:
1 tsp. Vanilla
2 1/4 cups sifted powdered sugar
Immediately pour over brownies, spreading to edge.

6 corn tortillas
1 medium onion, diced
3 cloves garlic, minced
1 T. Olive oil
2 T. Chili powder
1 t. Oregano
1 large (28 oz.) can heavy concentrated crushed tomatoes
1 (10 3/4 oz.) can chicken broth, strained, + 1 can water
1 green pepper, diced
1 cup frozen corn
Salt and pepper to taste
About 15 minutes before you serve soup, heat tortillas in a slow oven (325), until crisp. In a soup pot, sauté onion and garlic in oil until soft. Stir in chili powder and oregano. Stir in tomatoes, chicken broth, and water. Bring to a boil and simmer for a few minutes. Add green pepper and corn. Add salt and pepper to taste. For each serving, break a tortilla into small pieces and place at the bottom of a soup bowl. Ladle soup over the tortilla and serve. Makes 7 one-cup servings.

1 - 4 1/2 lb roasting chicken
5 large cloves garlic, minced
2" ginger root, minced
Grated zest of 2 limes
2 "zested" limes, cut in quarters
2 tsp coarse (Kosher) salt
1/4 tsp freshly ground black pepper
1/8 tsp cayenne pepper
1 TBS olive oil
3-4 TBS dark rum
2 tsp lemon juice
3 tsp lime juice (squeezed from some of the quarters)
2 TBS lo cholesterol butter substitute
You may use real butter, if you like. Preheat oven to 450 F. Clean dry the chicken. Combine remaining ingredients except the quartered limes, and the butter. Rub inside and out the chicken, making sure to get some of the mixture under the breast skin, on both sides. Stuff the inside of the chicken with the quartered limes (even the ones that you juiced) with the cut sides toward the chicken.
Place bird, breast side down, in a greased baking pan. Roast for 20 minutes, stopping, to top the bird with the butter, after about 10 minutes. Allow to melt baste bird once. Roast for a second 20 minutes, basting a few times, during the process. Remove from oven, and turn bird, breast Side up and return to oven for another 20 minutes, again basting before the return once or twice during. Total roasting time is about 60 minutes, or until the juices Run clear. Top will be nicely browned. Take pan juices , at this point, you may add a bit more Rum, if you like. If not, you may thicken with a slurry of cornstarch water, until it is of a nice consistency.
Serves 4

8 oz. Cream cheese, softened
1 cup confectioners' sugar
1/2 cup peanut butter
1/2 cup milk
12 oz. Cool whip
2 graham cracker crusts
Mix together the softened cream cheese, confectioner's sugar, peanut butter and milk. Fold in the cool whip. Pour into the piecrusts. Freeze at least 4 hours. Thaw 15 minutes before serving.