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Unity of Faiths – Understanding and Practising our own Religion

We come from different religions. Practise different rituals. Yet we have one common agenda – God. Swami has shared with us on various counts that while our faiths may vary, the principle of divinity remains the same.

In SSE this term, the Level 3B (students aged 10 years) class is focussing on the concept of Unity of Faiths. In one of our classes, Divika Gill whose faith is Sikhism and Kugan Ganesh who practises Hinduism, shared with the rest of the class on how they practise their respective faiths at home. The two video clips are recordings of what they shared in class.

Though our children hail from different faiths, they have exhibited respect for one another’s religious practises, and interact as brothers and sisters with their fellow classmates of the various faiths.

Unity of Faith on Sikhism video

Unity of Faith on Hinduism video

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Unity of Faiths

On Thursday evenings, all of us rush to 133, Moulmein for bhajans. Some briskly walk in there, others whoosh in by car and some others arrive through public transport. We come from Commonwealth, Bishan and even India, Africa and Changi. As each of us peer into the prayer hall, as Swami’s beatific smile gently beckons us in – are we asked how we came or where we come from?

All that matters is Swami and us.

We want our children to understand that this fantastic concept applies perfectly when different religions and pathways to God are brought in context. And the best way to implement this is through our SSE programme on Sundays, conducted at MDIS, Queenstown campus from 9:15am to 11:45am. This term, the theme for the Levels 1 to 4 (4 to 12 year-olds) is Unity of Faiths. At that very impressionable age, we want to sow the right seeds! So over the weeks, speakers from different faiths shall interact with our children, teaching them a simple prayer from their religion and explaining their beliefs and critical aspects.

Please click the link below to read further details :

Unity of Faith on Islam  || Unity of Faith on Sikhism||

Unity of Faith on Hinduism

 

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Unity of Faith on Islam

Begin in the name of Allah ……

With those words playing melodiously in the background, the second session on Unity of Faith commenced on February 12th.  The guest speakers for the day, Sister Chomel and Brother Karam, from the Muslim faith introduced Islam to our Level 3 and 4 students.

Our students were intrigued from beginning to end, revealing what they already knew about Islam, constantly asking questions, and eager to learn about its religious practices. “What smart children!” exclaimed Sister Chomel as she then proceeded to introduce the students to the lyrics of “Bismillah”, an English song in praise of Allah.

The highlight of the day was “dress-up”, as the children scurried around, trying on ethnic Muslim attire that Sister Chomel kindly brought along. It was definitely a sight to behold as they beamed while taking the class photo.


“Islam teaches us about love, just like Swami” remarked Tejas, a student from Level 3 – a true testimony to the message of Unity of Faith.

Thank you, Allah.

And with these words sung by our very own students, the session came to a close with Swami’s divine grace, while the sweet smell of dates (Iftar) and the captivating tune of “Bismillah” lingered on.

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Sivarathri Articles

Aum Sairam
The Hindi saying, “Mukh mein Sai naam aur hath mein Sai kaam” (The lords name on the lips and his work in hands) proved true at our level 2 SSE class on a Sunday morning when children, of P1 and P2 came together to perform a seva of packing nuts for Shivrathri prasadam.
“Selfless service”, this value is deeply understood by our children but when they had an opportunity to do it hands-on, their excitement knew no bounds. At around 10.30 am all the children washed their hands; clean and dry. They were all ears to the instructions given by Sis Aparna and Sis Akila. Soon, they formed into six groups and each one had to put one type of nut into the zip pouches and pass forward.
We all offered our prayers to Lord Ganesha and Lord Shiva and started Sai Namasmaranam in tandem. The whole flow of activity went on smoothly. The children were at the peak of their discipline and self control. They served with so much joy and willingness that it became infectious for us all.
The gurus took charge of passing over the packets from one counter to another, and checking for all types of nuts (cashew, almonds, raisins, apricots, peanuts) in the packets. The chanting of Lord’s name and his work in the hands of every one present there made the whole atmosphere Divine. In the midst of this divinity our beloved Swami made His presence felt to each one of us, the fragrance of vibhuti filled the air like breeze among flowers and the lucky few saw a flower of blessing fall at Swami’s altar. Thank you Swami!
As the packets were piling up, the children learnt that “There is something you can do; no matter what age you are, to help others.” At last all the prasadam was packed and then the whole class joined together in singing bhajans. Sis Suba made an announcement that, “Four hundred and twenty-eight packets were packed and sealed in a matter of thirty minutes!!” Everyone was awestruck. The students learned: “The power of many hands working together can make a difference in times of need.”I was very touched by their tender hearts and great spirits. I went back home with the fond memories of the SEVA.
With humble pranams at the lotus feet of Swami, I pray Swami to guide us and shower his love on us always.
– A Guru

“Last Sunday I took part in a service activity conducted by our Sai Centre. My friends and I helped in for the packaging of Prasadam packets. We managed to pack 428 packets filled with nuts. I felt excited about the SEVA I did as I got the chance to do a little part. I would like to quote what Swami says “Service is God. Human life is meant for service to others. “”
Roma Shrikant Joshi
Level 2 (8 years old)

‘Sivaratri’ means ‘night of Lord Siva’. The important features of this religious function are rigid fasting for twenty-four hours and sleepless vigil during the night.The worship of Lord Siva consists in offering flowers, Bilva leaves and other gifts on the Linga which is a symbol of Lord Siva, and bathing it with milk, honey, butter, ghee, rose-water, etc
Prasadam packing seva for Sivaratri was undertaken by Level 2 SSE students(7 & 8 year olds) for the Shiva Ratri celebrations this year organised by the SSSOS on 20th February at the Sai Society, 133 Moulmein Road. There was continuous 12 hour singing in praise of the Lord through the night.
The prasad consisting of dry fruits like cashews, raisins, almonds,peanuts were packed into small ziploc packets were distributed to devotees at the end of the 12hours. We really enjoyed doing this seva for swami and being part of such an auspicious occasion.
Sashank Rajesh
Level 2 (8 years old)

https://saisociety.org.sg/society/photo-gallery/SSE%20Events/2012-Sivarathri%20Articles/

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Vegetarian Recipies – II

BRINJAL CAPSICUM GRAVY
Eggplant or Aubergine as it is known in many parts of the world, Brinjal is very much an Indian sub-continent name. It has a higher concentration of potassium and magnesium along with folic acid and is a good source of dietary fiber. Heavily loaded with 92% water, it pumps the least amount of fat into our systems. When combined with capsicum, which is a good source of anti oxidant, Brinjal capsicum gravy would definitely aid in getting the right source of nutrition for the day. The benefits of tomatoes are infinite and some being anti-oxidant support, anti-cancer benefits, lowering bad cholesterol, help maintain a healthy heart, rich concentration of lycopene – promoting bone health, reducing the risk of osteoporosis. This dish is an attempt to get all the nutrition crammed into one pot.

INGREDIENTS
Tomatoes (Red and ripe) – 4
Capsicum(Green, Red, Yellow) – 1 each
Brinjal – 2 (medium sized)
Coriander leaves – a few (finely chopped)
Green Chillies – 1 (finely chopped)
Haldi/Turmeric Powder – ½ tsp
Dhania/Coriander powder -½ tsp
Hing / Asafoetida – a pinch
Jeera/Cumin Seeds – 1 tsp
Olive oil – 1 tsp
Salt to taste

METHOD
Cut all the vegetables as thin long slices.
Heat oil in a pan and add cumin seeds, turmeric powder, green chilly and asafoetida.
Add brinjals and cook on medium flame.
After five minutes, add Capsicum and then tomatoes a little later.
Once they get cooked, add coriander powder and sauté for a while till the raw smell of the powder disappears and the gravy leaves the sides of the pan.
Garnish with coriander leaves.
Serve hot with white rice or rotis.
Points to keep in mind
Brinjals should be added first because they take a little longer to cook.
Use olive oil to get protected from cardio diseases.
Use non-stick pans to reduce the consumption of oil intake.

MIXED VEGETABLE SALAD

Colours are the key to any salad. A wide array of colours imply that there is a wider scope for all nutrition to be scooped inside our body. This vegetable salad incorporates the colour scheme that is widely addressed: red, orange, green and white. It is simple and easy to make with the available ingredients, much easier to say that you can actually add in or add out a few. Potato is a good source of dietary energy and contains several micro-nutrients. The protein content is high compared to many other roots. Its high Vitamin C content promotes iron absorption. By itself, potato is not fattening and the feeling of satiety that comes from eating it can help people control weight. Pomegranates help in reducing heart diseases. It helps prevent prostate cancer and common cold.

INGREDIENTS
Potatoes – 2 (Medium)
Salad tomatoes – 6 to 8
Cucumber – 1 (Big)
Lettuce – 1 bunch
Baby corn – 6 (small)
Red carrot – 1 (big)
Sprouted green gram – 1 bowl
Pomegranate (optional) – 1 bowl
Coriander leaves – 1 small bunch
Lemon – 1
Salt – as required
White pepper – as required

METHOD
Boil potatoes and cut into small cubes.
Dice the cucumber, carrot and corn into small pieces.
Cut the lettuce into thin strips and chop the coriander leaves.
Mix them all together and add salt, white pepper along with squeezed lemon juice.

Points to keep in mind
Salads are eaten fresh. To avail the best of salad nutrition, cut and store each salad vegetable, separately, in advance and refrigerate them. That would add an extra crunch to every bite. While serving, arrange the bowls of vegetables on the table and let each one pick veggies of their choice to make it colourful and personal.

RICE NOODLES
A traditional rice noodle, made in a jiffy. Simple to attempt and delicious to consume, this rice noodles is a very popular dish in Singapore. Be it in restaurants, potlucks, temples, or recreation clubs, rice noodles finds a place as the most easily available dish in Singapore. This recipe calls for tofu, soya beans, vegetables which increase the nutritive value effectively. Tofu has high protein content. Chye sim is a kind of spinach.This dish will surely be relished by people who want to change to vegetarianism.

INGREDIENTS
Rice noodles – 1 packet
Mushroom Vegetarian sauce – 1 tbsp
Salted Soya bean – 1 tbsp
Tofu – a few pieces
Garlic – 6 pods
Red chillies – 3 big
Spring onions – 1 bunch (small)
Potatoes – 1 (big)
Chye sim (Sawi in Malay) – I bunch
Ajinomoto¬¬ – 1 pinch
Vinegar – 1 tbsp
Cooking oil – 2 tsp
Salt to taste
METHOD
Soak the rice noodles in cold water for 45 minutes, strain and keep aside.
Use kitchen scissors to cut the noodles into small pieces.
Boil potato and cut into small cubes. Chop the spring onions fine.
Fry tofu to start with and keep aside.
Grind chillies and garlic into fine paste.
In a frying pan, add oil, the ground paste and soya beans. After a minute, add mushroom vegetarian sauce and then the chye sim.
Add potato cubes, tofu, rice noodles, ajinomoto and required quantity of salt. Saute for a minute or two.
Add chopped spring onions and finally add the vinegar.
A delicious vegetarian noodles meal is just ready for grabs.

PUFFED RICE DELIGHT

Bhelpuri is the most common form of using puffed rice. Puffed rice, poris or murmuras, as they are called in many parts of India, would be crunchy, eaten just as it is or with peanuts. In most part of the last century, peddlers would ride around the town in their own conventional vehicles like that of a wagon or a bicycle with bells ringing constantly, enticing you to peep out of your homes and plead to elders to buy a packet or two for a munch that evening. Today, their reminiscences envelop us with joy. This recipe makes use of the puffed rice to make a entirely different recipe which can be made in a jiffy. A nutritious healthy evening snack with less calories.

INGREDIENTS
Puffed Rice – 1 small packet
Onions – 2 (medium)
Tomatoes – 2 (medium)
Green chillies – 1 (small)
Yellow capsicum – 1 (small)
Red capsicum – 1 (small)
Hing / Asafoetida – ¼ tsp
Turmeric powder – ¼ tsp
Cooking oil – 1 tablespoon
Coriander leaves for garnishing
Salt to taste
METHOD
Take a huge bowl of water and add the puffed rice to it. Squeeze out the puffed rice and spread on plate. The purpose of soaking it in water is that it will become a little soft and all the impurities will settle down at the bottom.
Cut onions, chillies, tomatoes, yellow and red capsicum into small pieces. Chop the coriander leaves fine.
Heat a pan with oil, add turmeric powder and asafoetida. Then add all the finely chopped vegetables. Saute for a while till they are a little tender.
Add the puffed rice and mix them well.
Garnish with chopped coriander leaves.

VEGETABLE SOUP
INGREDIENTS
For White Sauce
Butter – 1 tsp
Maida/All Purpose Flour – 1 tsp
Milk – 1/2 cup
Vegetables
Carrot – 1
Beans – 5 to 6
Potato – 1
Spinach – 1 small bunch
Mushrooms (optional) – 4 or 5
Onion – 1
Tomato – 1
Broccoli – 1 small bunch
Corn – 1 small bowl
Salt – required quantity
White/ Black Pepper – a small pinch
Coriander leaves – I small bowl
METHOD
To prepare the white sauce, we need to mix butter and maida/all purpose flour together. Whisk them with milk without any lumps and keep aside.
Cut the vegetables into big cubes. Boil the vegetables without over cooking them.
Heat a deep pan, add white sauce to the vegetables.
Crush some white/black pepper onto the soup and allow them to boil together for a few minutes.
Serve piping hot by garnishing with coriander leaves.
A Very healthy, nutritious and filling soup is ready in minutes.

Points to keep in mind:
The consistency of the soup depends on each individual’s preferences. To thicken, allow the soup to boil for extra minutes. Adjust water, pepper, salt to the soup to according to taste.

CHEESE MACARONI WITH VEGETABLES

INGREDIENTS
For the white sauce:
Maida / All Purpose Flour – 1 tbsp
Butter – 2 tbsp
Milk – 300 ml
Macaroni – 250 gms
Capsicum – Red – 1 (medium)
Broccoli – 4 to 5 big pieces
Potato – 1 (medium)
Corn – 75 gms
Mushroom (Optional) – 100 gms
Garlic – 4 to 5 pods
Grated cheese – 100 gms
Mixed herbs – 1 tbsp
White pepper – 1 tsp
Olive oil – 1 tbsp
Salt to taste
METHOD
To prepare the white sauce, heat a pan on low fire.
Add butter and all purpose flour. Stir a little and then add milk while whisking it thoroughly to keep the lumps away.
Keep the white sauce aside.
Boil water, add macaroni and salt. After 5 minutes, switch off the stove. After another 10 minutes, wash the macaroni with cold water, strain and keep aside.
Cut the vegetables into thin long slices. Chop the garlic into fine pieces.
Heat butter in a pan and sauté the vegetables with salt in low flame for 5 minutes.
The vegetables should be crunchy and not fully cooked.
Add mixed herbs, white pepper and then the white sauce along with the macaroni.
Grease a tray with butter and add the above mixture, topping it with grated cheese.
Bake in oven for 15 minutes at 170° Celsius.
Points to keep in mind
Vegetables like spinach, cauliflower, carrots or peas can be added.
Low fat butter and cheese would be an ideal substitute.

ALMOND SOUP
When a flu runs into the family, how many times have we resorted to the very usual and monotonous tomato, corn and vegetable soups? And how many times have we been given glances and expressions like “No not again!” Assertively, no, not anymore again! This almond soup comes in as a pleasant change from the ordinary, packed with almonds which help in increasing your good cholesterol. It is a very easy recipe which calls for no extra expertise than the average.
INGREDIENTS
Almonds – 7 to 8 pieces
Onion – 1(medium)
Potato – 1 (medium)
Coriander leaves – 2 tbsp finely chopped
Corn flour – 1 tbsp
Butter – 2 tbsp
Milk – 300 ml
White pepper powder – 1 tsp
Salt to taste

METHOD
Soak almonds in water overnight or soak them in hot water for half an hour to remove the skin.
Chop onion and potato into small pieces. Sauté the almonds, onion and potato in ½ tbsp of butter and set them aside.
Heat one and a half tbsp of butter in a pan. Add cornflour and whisk the milk slowly into the pan without forming lumps.
Add the almonds, potato and onion to this and blend them together in a mixer/ blender.
Heat a pan and bring the mixture to a boil by adding the required amount of salt and water.
Garnish with white pepper powder and coriander leaves.

STIRFRY MUSHROOM
Mushrooms are a good source of protein. They act as a very good vegetable for weight reducers, since mushrooms have lean fat which gives them ample source of nutrition without actually consuming heavy food. The wide range of vitamins and minerals help flush the toxins out by boosting the immune system. Along with olive oil, which is good for the heart, this vegetable makes a very simple and easy stirfry. This vegetable can be an accompaniment for chappathis or can even be used as a stuffing for bread sandwiches.

INGREDIENTS
Mushrooms – 150 gms
Onions – 2 (medium)
Tomatoes – 4 (medium)
Garlic – 3 pods
Green chillies – 2 (small)
Coriander leaves – 25 gms finely chopped
Turmeric powder – 1 tsp
Olive oil – 1 tbsp
Salt to taste
METHOD
Cut the onions, tomatoes, mushrooms, garlic, and green chillies into fine pieces.
Heat a pan with olive oil and add turmeric powder. Stir for a few seconds and add onions, tomatoes, garlic and green chillies and salt.
Saute well on low heat to enable it to cook well. Mushrooms cook quickly.
Garnish with coriander leaves and serve hot with chappathis or rotis.

OPEN VEGETABLE TOAST

INGREDIENTS
Bread – 3 slices
Butter – 3 tsp
Grated cheese – 3 tbsp
Broccoli – 50 gms
Carrot – 1 (big)
Boiled potatoes – 2 (medium)
Peas – 50 gms
Onions – 2 (small)
Chilli flakes – 1 tbsp
Oregano – 1 tbsp
Coriander leaves – 50 gms
Salt to taste

METHOD
Toast the bread, using butter.
Boil potatoes and cut into small slices.
Add a little butter to a frying pan. To it, add the chopped broccoli, onions and carrots and peas and sauté on low flame for 10 minutes.
Add the boiled potatoes, required salt, chilli flakes, oregano and coriander leaves and switch off the stove.
Spread the mixed vegetable spread on the toasted breads, sprinkle grated cheese and bake them in an oven for 10 minutes.
A crispy open toast is ready in minutes.
Points to keep in mind
Low fat butter and cheese can be used for less calorie intake. If you desire, you can add mushrooms and other vegetables for a more wholesome, tasty and enjoyable snack.

BITTER GOURD VEGETABLE
Bitter gourd is one of the few vegetables which gives us a wholesome health package, combining nutrition with a cure for many of the ailments unheard of. It has twice the calcium of spinach, twice the beta carotene of broccoli, twice the potassium of banana and high amounts of iron. Aren’t these well enough to get you started with trying this vegetable and this dish in particular?

INGREDIENTS
Bitter Gourd – 2 (medium)
Besan flour – 3 tbsp
Sour curds – 4 tbsp
Turmeric powder – 1 tsp
Chilli flakes – 2 tsp
Coriander leaves – 50 gms (finely chopped)
Olive oil – 2 tbsp
Salt to taste
METHOD
Cut bitter gourd into small square pieces.
Mix besan flour, sour curds, turmeric powder, chilli flakes and salt.
Marinate the bitter gourd with the above mentioned paste for one hour.
Heat a frying pan, add olive oil and add the marinated bittergourd.
Reduce the flame to low and slow fry it.
Garnish finally with coriander leaves.

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Unity of Faith On Sikhism

In Swami’s loving guidance and grace, the program began last Sunday, February 5th with Sis Satvanti from the Sikh faith, a devotee and former SSE guru, teaching a simple Sikh prayer to our students. Her son Paviter Singh – dressed in fully traditional Sikh attire, thus enhancing the mood! – assisted her. As the session ended, the students were able to understand the true meaning of the prayer and recite it fluently. As young Utkarsh says, “God is… without fear, without hate, without time… timeless. Wow.” He also went on to add, “When I chant the mantra, I inhaled all positive thoughts into my mind and exhaled the negative ones.” Profound statements from a young mind, which make us certain that Swami is directing the programme beautifully…as confirmed by the teacher herself “The students are a polite and very enthusiastic lot of kids. They were respectful of the religious faith and asked very pertinent questions.” And so our students have begun the journey of knowing that every road they take leads into Swami’s arms.

 

 Please click the link to watch a talk on Unity of Faith on Sikhism

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Sanathana Sarathi Available Online

 

Prasanthi Council

               Narendranath Reddy, MD

Chairman

January 7, 2012

Om Sri Sai Ram.

 

Sanathana Sarathi is a monthly magazine started by Bhagawan Sathya Sai Baba in 1958 devoted to the moral and spiritual upliftment of humanity through Truth, Righteousness, Peace, and Love. Swami wrote many articles for this monthly journal which were later published as books, namely, the Vahini series. As its name implies, Sanathana Sarathi is ‘eternal charioteer’ taking us to the goal of Self-realisation. Issued from Prasanthi Nilayam, it is the official publication of Baba’s Ashram, featuring Divine Discourses of Bhagawan Baba, experiences of devotees with Swami and reports of major Sai events in Prashanthi Nilayam and India and many countries of the world.  The good news is that for 2012 now we will be able to subscribe online for Sanathana Sarathi and also purchase e-copies.

 

Jai Sai Ram.

With loving regards,

Narendranath Reddy

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We are pleased to announce the launch of our new website through which you may do your Sanathana Sarathi subscription and renewal online.
http://www.sanathanasarathi.org
Alternatively you may also purchase e-copies of the magazine for reading in your computers, tablets or mobiles. Wishing you all a Holy and Happy New Year.

In Sai service,
Sri Sathya Sai Sadhana Trust – Publications Division,
Prasanthi Nilayam

Sanathana Sarathi: http://www.sanathanasarathi.org
Photos Online: http://www.saireflections.org
Products Catalogue: http://www.srisathyasaipublications.org
Reporting Channel: http://www.theprasanthireporter.org

For any comments, suggestions or queries, please write to us at:
subscriptions@srisathyasaipublications.org

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For Parents of New Students enrolling this year – A Final Orientation Session

A final Parents Orientation Session for SSE Term 1, 2012, will be conducted on Sunday, 8th January from 2.00pm to 3.30pm at the Sri Sathya Sai Baba Centre, 2nd level, 133 Moulmein Road, Singapore 308083. This session is compulsory for parents of new students enrolling in the programme.

After this, the next session will be for the 2nd Term intake, prior to our term commencement in July 2012.

Parents can download the SSE Registration forms from our website www.saisociety.org.sg , complete the forms and submit at the session.  They are also required to bring a photocopy of their child’s BC/IC.

Click here to download the Registration form

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Gallery – Video / Photo / Audio

Photo Gallery

Videos Photos Audio
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New to Singapore Sai Society?

We do periodically get inquiries from both new Sai devotees as well as existing Sai devotees who are new to Singapore, on how they can participate and contribute to the centre’s activities. Here is a quick reference guide to help you

1. Who is Swami? The About Swami link on our page can help you understand more about Swami.

2. Want to know more about the history of our centre located at 133 Moulmein Road, Singapore? Read our Centre History section on our website. Key events such as Maha Shivarathri and Akhanda Bhajan are held at our centre with all night bhajan sessions. Swami’s Birthday celebrations are held on 23 Nov usually at Toa Payoh stadium, Toa Payoh.

3. Bhajans bring Sai devotees together. We have bhajans at our centre every day. The Bhajan schedule at 133 Moulmein provides you the details of the daily bhajan sessions. We have Chinese and English Bhajans conducted on Tuesday and Wednesday respectively. The main bhajan for the week is held every Thursday at 8pm. Veda Chanting at 7pm precedes Bhajan sessions on Thursdays.

4. The Singapore centre has 5 major wings – Seva, SSE (Sai Spiritual Education), Spiritual, Youth and Ladies. Our wing co-ordinators are

Seva : Bro. Satya  (admin@saisociety.org.sg)
SSE : Sis Dimps or Sis Vijaya (admin@saisociety.org.sg)
Spiritual : Sis Padmashree (admin@saisociety.org.sg)
Youth : Bro Vishwar Ravichandran (admin@saisociety.org.sg)
Ladies : Sis. Rema Menon (Tel 62920903)

5. We have over 300 students joining our SSE sessions every Sunday at MDIS campus. More details on our SSE program can be found our SSE page. Registrations are open around the year – However the terms start in January or July. Bus services are available for pickup and drop-off from all parts of Singapore.

6. Seva activities are undertaken by volunteers every week with food packaging and food distribution to eldery and needy.

7. Our Spiritual unit conducts Rudram classes every Sunday at MDIS campus. Parents of SSE students are welcome to join these sessions. Every Sunday morning, Nagara Sankeerthan sessions are held at Srinivasa Perumal Temple between 6.30 and 7.30 am.

8. The Ladies wing meets 19th of every month at 133 Moulmein Road.

9. In addition to above we run administration and IT service units. You can join as volunteer in our admin team or help us in the IT team by managing our multi-media equipment, help manage the website and IT systems within the centre.

SRI SATHYA SAI SOCIETY, SINGAPORE