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Anchoring any kind of function is always a challenging task but with the right anchoring script, it is always easy. Introducing the program and the participants and controlling all the schedules as per plan is anchoring. A person who presents or hosts a program or function on the stage, on the television, or the internet is an anchor or compere or emcee or announcer or microphone controller. The role of an anchor is to give the audience an idea of the program ahead and keep them engaged and aware of the next program. An anchor should exhibit clarity in his/her thoughts, spontaneity, originality and genuineness and should carry the program with ease, grace, elegance, and confidence.

The compering script can be divided into the following parts.

    1. Introduction
    2. Inauguration
    3. About the event
    4. Closing address
    5. Vote of thanks

Anchoring Script Sample 1 -Merit Day Prize Distribution Ceremony

Respected chief guest Mrs Smitha Kulkarni, honourable guest of honour Mr Ram Mohan, our principal, vice-principal, teaching and non-teaching staff, respected parents and our dear students, good evening to you all.

I would like to welcome you all to this much-awaited Merit Day prize distribution ceremony. It is a day to appreciate and encourage your performance throughout the year.

Now I would like to request our principal to give a welcome speech.

(Welcome speech)

It was a warm welcome and I thank you a lot for this affectionate welcome.

It is time now to start the proceedings of our program by lighting the lamp. I would like to invite our chief guest, guest of honour, principal and vice-principal for it.

(Lighting of the lamp)

Thank you all, now we will start the function with the introduction of the chief guest. I would like to call our vice-principal for it.

(Introduction of the chief guest)

Thank you very much, sir.

Now I would like to request our chief guest to guide us.

(Speech by chief guest)

Thank you very much, sir. Now let’s begin the main program of prize distribution. I would like to call the chief guest for giving away the prizes.

I would like to call the first prize winner of …..

(Prize distribution)

Congrats to the winners and all the best for the rest of the prizes next.

Now our students will perform the cultural programme.

(Cultural programme)

It was a very nice cultural dance and they are worthy of a standing ovation and loud round of applause.

Here we move to the concluding part of the prize distribution ceremony.

I would like to request our senior teacher, Mr Henry, to propose a vote of thanks.

(Vote of thanks)

Thank you, sir. Thus we have come to the end of our prize distribution ceremony. I would like to take this opportunity to thank you all for your patience and time.

Thank you.

Anchoring Script Sample 2 -A Cookery Show

Hello dear ones, this is Drisya and a hearty welcome to my Vlog, Kitchen recipes with Drisya.

Those who love to experiment with mouth-watering dishes every other day, raise your hands! There are times when we have no idea what new to cook rather than what new we want to eat. To add up to it, we see all these amazing videos on the web of delectable dishes being cooked by popular chefs, which may look impossible to cook at home. Maybe you’ve mistaken? If you get bored easily and seek a variety of tasty recipes, you have come to the right place!

While none of us can ever define what a ‘tasty recipe’ exactly is, we can definitely look at a variety of options we can prepare to have a delectable course of a meal at home. From breakfast and lunch to snacks, dinner or desserts, there are several tasty recipes around the world to prepare when you are bored of having regular meals. We have got you covered right from breakfast and lunch to dinner and desserts with some finger-licking recipes to prepare at home!

One dish that you can savour at all times is the delicious, upma. You can call it an ‘any time’ dish due to its versatility to go with any course. A light and healthy snack from the South Indian cuisine, upma enjoys the versatility to be eaten in any meal from breakfast to snacks. Also known as semiya upma, it is a quick and healthy snack that you can cook easily in just 20 minutes with simple ingredients. Perfect for your college tiffin too, here is an upma recipe packed with the goodness of vermicelli along with urad dal and carrots, topped with peanuts.

Semiya upma is a delicious upma variant made with vermicelli, aromatics, spices, cashews and herbs. This dish is also called vermicelli upma and has unique flavours and textures. It is very different from the popular South Indian breakfast recipe of upma. A vegan recipe. Traditionally the most popular upma is made from rava (cream of wheat). It is such a popular version that you will find it being made in homes for breakfast and also served in restaurants.

Vermicelli upma is another version of this savoury dish where the hero ingredient is vermicelli – also known as seviyan in Hindi and semiya in a few South Indian languages. This version of upma with vermicelli is also easy to make and tastes equally good. Semiya are mostly known and used for making seviyan kheer or semiya payasam. But there are few more vermicelli recipes that are made with semiya like seviyan biryani, meethi seviyan, semiya kesari, seviyan pulao etc.

Vermicelli is either made from whole wheat flour or all-purpose flour or rava (semolina) or rice flour or ragi flour. While making semiya upma, I prefer semiya made from whole wheat flour or rice flour or ragi flour as they are more healthy than the ones made from all-purpose flour.

I make upma many times for breakfast. Upma is traditionally served with coconut chutney or lime pickle or lime slices. It can also be had plain. Ideally, it should be eaten hot or o make this easy vermicelli recipe more nutritious and flavorful add veggies like grated carrots, steamed peas, grated cabbage, boiled sweet corn and steamed green beans. Sometimes I add steamed green peas and grated carrots to this dish. This vermicelli recipe that I have shared here is quick to prepare since I have not added any vegetables as they take more time to cook. So the recipe comes together in less than 30 minutes.

You can serve semiya upma hot or warm with coconut chutney or accompanied with lemon wedges or lemon pickle. It also tastes good as is without any sides.

Ingredients to make semiya upma

        • 1 cup broken semiya, seviyan or whole wheat vermicelli or 185 grams semiya, you can also use rice vermicelli
        • 2 tablespoons oil or ghee (clarified butter)
        • ½ teaspoon mustard seeds
        • 1 teaspoon urad dal (husked and split black gram)
        • ½ teaspoon cumin seeds
        • 1 medium-sized onion, finely chopped or ⅓ cup finely chopped onions
        • ½ teaspoon finely chopped ginger or ½ inch ginger, finely chopped
        • 1 green chilli – chopped
        • 1 dry red chilli – whole or broken and seeds removed – optional
        • 7 to 8 curry leaves
        • 1 pinch asafoetida (hing) – optional
        • 2 cups water or add as required
        • ½ teaspoon sugar (optional) or add as required
        • salt as required
        • 2 tablespoons chopped coriander leaves (cilantro)
        • few lemon wedges while serving seviyan upma

Roasting semiya

1. Firstly heat a heavy kadai or pan. Keep the heat to a low. Take the semiya strands and break them. Add the semiya strands to the kadai. You will need 1 cup of broken semiya strands or 185 grams of semiya. You can also use rice semiya or ragi flour semiya instead of whole wheat semiya. (Note that if you are using packaged roasted semiya then I would still suggest roasting them lightly for a few minutes.)
2. On low heat begin to roast the semiya stirring often.
3. Stir often when roasting vermicelli.
4. Roast till the semiya strands become golden. Some strands won’t become golden but it is alright as they are roasted and cooked.
5. Remove the roasted semiya to a separate bowl or plate. Keep aside.

Making vermicelli upma

6. Now in the same kadai add 2 tablespoons of oil or ghee. Keep the heat to low or medium-low. Then add ½ teaspoon mustard seeds. You can use any neutral-flavoured oil.
7. Let the mustard seeds begin to crackle.
8. When the mustard seeds start crackling, then add ½ teaspoon cumin seeds and 1 teaspoon urad dal (husked and split black gram).
9. Stir and fry till the urad dal starts turning light golden.
10. As soon as urad dal starts turning light golden, at that time add cashews. You can also add roasted peanuts instead of cashews.
11. Mix well.
12. Then fry till urad dal turns golden stirring often. By this time the cashews will also become light golden.
13. Now add ⅓ cup finely chopped onions.
14. Stir and mix.
15. Then add the following ingredients:

½ teaspoon finely chopped ginger – You can skip ginger if you do not like its flavour.
1 green chilli (chopped)
7 to 8 curry leaves (chopped)
1 dry red chilli (broken and seeds removed)

16. Mix again.
17. Now add 1 pinch asafoetida/hing (optional). Mix well.
18. On a low flame sauté till the onions turn translucent.
19. Then add 2 cups of water. You can add water as per the vermicelli package instructions. So add water as required.

If your vermicelli package mentions adding 1.5 cups of water for 1 cup of vermicelli then add 1.5 cups of water only. Depending on the size, length and thickness of the vermicelli strands less or more water will be needed for cooking them. The quantity of water to be added also depends upon the kind of vermicelli you are using. So read the package instructions before adding water.

20. Then add ½ teaspoon sugar or add as per taste.
21. Add salt as required.
22. Mix well.
23. Increase the heat to medium-high or high and bring the water mixture to a rolling boil.

Cooking semiya upma

24. Then lower the heat and add the roasted semiya.
25. Mix very well.
26. Keep the heat to low or medium-low and let the semiya cook.
27. Stir at intervals when the semiya is cooking.
28. Simmer till all the water is absorbed and the semiya has become soft and cooked well.
29. Then switch off the heat and add 2 tablespoons of chopped coriander leaves.
30. Mix again.
31. Serve semiya upma hot or warm with coconut chutney or accompanied with lemon wedges or lemon pickle. They taste good as is. But a drizzle of lemon juice elevates the flavours more.

More upma varieties

        • Oats upma
        • Idli upma
        • Aval upma
        • Tomato upma

Please be sure to rate this recipe in the recipe card below if you have made it. For more vegetarian inspirations, sign up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Thank you.

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δάσκαλος (dáskalos) means the teacher in Greek. Devika Panikar has been teaching English Language and Literature since 2006. She is an Assistant Professor with the Directorate of Collegiate Education under the Government of Kerala. She teaches at the Government Colleges coming under this directorate and is now posted at the Department of English, Government College for Women, Thiruvananthapuram. This website is a collection of the lecture notes that she prepared by referring to various sources, for her students’ perusal. It has been compiled here for the sake of future generations.

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