This time of the year with the onset of summer it is a good-bye for yet another year at school.

Yesterday we attended the graduation ceremony of my daughter. Well, she graduated middle school. I was touched and moved by the nostalgia in the air. A student had written a poem on the good times they had, things they learnt, friendships they made along and memories they will hang on to.

The Principal congratulated the kids on a job well done and stressed the importance of Respect, Responsibility and Friendship, the reality with a pinch of salt, caution in the air, BE CAREFUL she said; “You steer yourself!”

She read a poem by Dr. Seuss,“Oh! The Places you’ll Go”, very inspirational and perfect for the situation. On our way home, bought her a copy, an Ideal Graduation present!

Please follow the link for the poem:

I remembered that very hot day in March, when we had to say good-bye to the school which I have been going to all my life, which has almost become my 2nd home, with known faces and where my friends are. We were taking and signing off autographs; “Good Luck for your future”, “Keep in touch”, “Follow your Dreams” etc. We must have cried our eyeballs out that day. We hung on to the gates, till we were asked to leave very politely.

I visit my School whenever I go to my home town. It has changed a lot over the years, but still stands strong and majestic there like always. My School!

Probably, sometimes I must have thought if the school life will ever get over with, but 12 yrs of school education passed in a hurry, I did not pay attention when people said “What is the hurry to grow up? Now, are the best times you will cherish in life!”

I am proud to say that I am in touch with my BFF’s from childhood. Those friendships are pure and complete. Seen and shared life all along, no room for judgments and egos. You know Who you are, Thank you for being there for me. I am proud of my school, instrumental in making ME. For all the values and discipline it instilled in us from childhood. One day, they made all take an oath, “Never to use Curse words and Never to Lie”, It has made such an impact on me that I am scared of them even today.

With each year, a child grows, with the tools they need, to face a promising tomorrow and like the little Engine that said;”Yes I can “, follow their dream to a bright future.

While destination is important, journey must be enjoyed. It is probably a common thing for parents to instill a sense of urgency and competitiveness in their kids to excel in their academics from this tender age but at the same time I believe it should also be their responsibility to push them the extra step in making new friends and having fun in whatever they do, which, will ultimately help them Treasure a lifetime of memories!

Looking forward to a New Chapter: a High School Student, A Freshman, A Teenager and most importantly the formation years in my daughter's Life.

Good Luck to all the Graduates!

Vankaye Fry - Brinjal

1 lb Brinjal
2 tsp green chili-ginger-coriander paste
1 tsp jeera

Chop brinjal into small pieces.

Grind chilies, ginger and coriander with jeera in a mixer and keep aside. Use as required and save the rest in a freezer.

Take 4 tsp of oil in a skillet and when hot add chopped brinjals and fry till nicely done. Then add chili-ginger-coriander-jeera paste and salt and mix well. Fry till brinjal are nicely roasted.

Serve with rice or rotti.

Vankaye bandapachadi - Brinjal Pachadi

This is called “banda pachadi” as it is usually done in a stone motor as it just needs rough grinding.

3 Medium Italian Eggplants - Brinjals
3 - 4 Green Chilies
Small lemon sized Tamarind
Few Curry Leaves
Bunch Coriander

Wash and wipe eggplants. Spray PAM all over the egg plant and evenly spread using fingers. Place Aluminium foil in the burner slot so, clean up will be easier. The water in the eggplant will cook and drip down. Roast on medium/low flame, turning on all sides. Remove let cool and peel the skin and discard. Transfer the soft flesh into a bowl.

Take 4 tsp of oil in a skillet and make tadha with 1 tsp urad dal, 1 tsp chenna dal, few mustard seeds, jeera, hing and 4 – 5 whole red chilies, few curry leaves. Chop green chilies and add to the skillet and then add chopped coriander, tamarind and fry for a few minutes. A combination of red chilies of green chilies is taste very nice in this pachadi, also use coriander liberally. Suit your taste.

Dry grind tadka in a mixer jar and then add salt, turmeric and grind again. Finally add the brinjal flesh and rough grind briskly without making it too mushy.

Serve with rice and oil.

FoodieBlogroll Gift

My Foodieblogroll gift had arrived in FedEx on Friday from, packed nicely in a cardboard box with instructions of care and maintenance. I planted it in a pot. Hope it stays safe and happy there.
Thanks again to for the gift voucher.

This is dwarf bearess seedless lemon tree, fit to be grown in a pot indoor/outdoor.