MY VERY FIRST AWARD "A GIANT BEAR HUG AWARD"

A GIANT BEAR HUG AWARD

Priyanka of ASANKHANA passed me this award. Its my very first award since I entered into the blogging world so its very special to me. Thank you dear for bestowing upon me this award.
I would like to pass this award to Lakshmi
Thank you Lakshmi for making blogging so interesting in Singapore and making me addictive to getting in touch with you guys through these fun events, it truly cheers me when I feel so tired and stressed out the whole day handling housework and 2 kids without any help.
I would like to pass it also to Nupur
Anupriya and I want to send u a bear hug too Priyanka for sending me one,
So here's one for you again, Priyanka
I hope I made your day like Priyanka made mine.
Hope all of you guys enjoy the bear hug award and do pass it on.

Hai Re Kaisi Uljhan Fir se Aloo Baingan

Hai Re Kaisi Uljhan Fir se Aloo Baingan
Thanks to the initiation from Lakshmi, here is my first attempt to create a comic strip.
This is for Lakshmi for her "Create a comic - announcing a fun and no cooking event".
This is fun as this event is different and also brings out your creative instincts. As a child I have always loved reading comics be it Amar Chitra Katha, Phantom, Mandrake the Magician, Tinkle, Champak, Chandamama, Chacha Chaudhary or Tintin. I have always wondered what fun it must be for the people who create these wonderful comics, without them Suppandi would'nt be witty or Tantri the Mantri wouldnt be acting smart, Chamataka and doob doobs adventures wouldnt be fun nor would be Phantom and Mandrake so heroic. Thanks to Lakshmi for this event.Since the theme is "Cooking with Brinjals"So the Subject of my Comic is " Hai Re Kaisi Uljhan, Fir se Aloo Baingan"

2 bachelors living in a foreign country under the same roof sharing the house to save on the rent. Bachelor 1 does the dishes and Bachelor 2 does the cooking.
Bachelor 1 : " Whats for lunch"
Bachelor 2 : " Today Iam making aloo baingan ( Potatoes and brinjals mixed vegetable)
The next day
Bachelor 1 : " Whats for lunch"Bachelor 2 : " Baingan Aloo ( Brinjals and potato mixed vegetable)
So the first Bachelor who doesnt cook but cleans the dishes says,
Bachelor 1 : " Its the same vegetable right"Bachelor 2 : " You got it right, but sounds boring if I say the same thing all over again doesnt it? This sounds good, yesterday was aloo baingan and today it is Baingan Aloo.

FANCY RESTAURANT NAMES

FANCY RESTAURANT NAMES

At the office lunch party
Lady In Pink : Everyday my husband calls me from work and asks me, “Whats for dinner” When I say,” Rasam (is a south Indian soup) and a curry(dry vegetable).He says, “How boring”. I get tired after a hard days work at office and I really don’t know what to cook that will cheer him up” I don’t like him sulking at the dinner table.

Lady in Blue : I think I know what you can do, cook the same thing, just garnish it well, give it a different color and bestow the dish with an exotic name and he sure will come running home to savor it.

Later that night

Husband of Lady in Pink : Hi honey, I will be reaching home by 7ish. Whats for dinner?

Lady In Pink : Mulligatawny soup, garnished with fresh coriander and handpicked potatoes tossed with chilly and freshly ground spices cooked on a slow fire to perfection

The next day at work

Lady In Pink : It worked! Thank you so much, He was so impressed and I actually cooked what I usually cook only altered the look a bit and served it very nicely.

Lady in Blue : You are most welcome. Sometimes we just need to make a few changes here and there. I even cook dishes from leftovers and my husband can’t even guess. Everything depends on how you present it.

Strawberry Kesari/ Sheera

Strawberry Kesari/ Sheera
Kesari is the sweet that is usually served when the boy comes to see a girl or select his bride in Iyer households. The menu usually is Bhajji / Bonda and kesari. Even the Visu movies (Tamil Cinema) which show Brahmin families will show this menu for bride viewing. It’s usually not considered as a very exotic sweet as it is made with semolina and can be rustled up in a jiffy. The North Indians call it sooji ka halwa. As culinary evolution took place, the kesari started to get more and more exotic with its variations and we now have the pineapple kesari which is quite popular. Hearing of the Pineapple Kesari the great cook in me wanted to try another variation. So here comes my discovery, since I am a die-hard strawberry fan, I would love to present to one and all my very own creation, The Strawberry Kesari. There isn’t a recipe on the net for this and mine is the first so I better patent this recipe and call this Sukanya’s berry berry “tasty” strawberry sheera/kesari. My daughter loves kesari so I thought whatever the outcome, she would still try it.….ha ha ha ha.
Make this during the strawberry season with fresh strawberries. Take about 3-4 ripe strawberries, destalk them, wash them well and run it in the blender, Use this pulp to make your strawberry kesari.
Ingredients
Semolina (Rava) – 1 1/4 cup
Ghee - 1 cup
Strawberry pulp - 1/2 cup
Sugar - 1 1/4 cup
Cardamom crushed - 1/4 tsp
Raisins – a tablespoonful
Method
In a nonstick pan, add the ghee, and when it melts. Add in your raisins and crushed cardamoms, when u see that it starts to froth and the raisins are getting plump, add the Semolina (rava). Roast the semolina in Ghee. After about 5-6 minutes of roasting you will get the roasted aroma, don’t make it pink or else you will burn it. Remove and keep aside on a plate. Now in the same pan, add 1 ½ cups of water, add in the sugar and the strawberry pulp, Allow the sugar to melt and when the liquid starts to froth, Add in the roasted rava. Stir well. Keep the gas on a low flame and cover with a lid. After 2 mins stir again and keep covered. Put off the flame, Let it rest for a while with the lid on. After about 5-7 minutes, you can open the lid, stir well and serve hot.
By the way, the strawberry Kesari was a hit with my daughter. Do try it and let me know

COMMON HERBS THAT ARE A MUST IN A JANAM / BAL GHUTTI / ORAI MARUNDHU

JANAM GHUTTI / ORAKYARA MARUNDHU /HOME REMEDIES (NAATU VAIDYAM / PAATI VAIDYAM & AYURVEDA)

Please read my earlier post on Janam ghutti / Orakyara marundhu by clicking on the link below.

http://sukanya-keralaiyer.blogspot.sg/2014/06/lack-of-appetite-in-babies-is-my-baby_20.html

In India all new born babies are given some herbs (These herbs refer to Naatu Vaidyam , Ayurveda or common herbs/spices easily found in the kitchen)

Most of these home remedies are safe and harmless but it's always best to consult your doctor if you are in doubt.

Common Herbs that "must" form a part of the JANAM GHUTTI (FOR BABIES /TODDLERS) are :-

CHEBULIC MYROBALAN (TERMINALIA CHEBULA) - also known as harda or pilehar in Hindi, kadukka in Malayalam, Kadukkai in Tamil, kadukar or karakaya in Telugu, harithaki, pathya, sudha or poothana in Sanskrit.

- It helps in improving appetite, preventing constipation.It is used as a precaution for common cold.

NUTMEG (JAIPHAL / JADIKKAI)

- It aids in digestions and improves appetite.

- It induces sleep

SUKKU (DRY GINGER)

- It prevents flatulence, bloating of stomach, indigestion and vomiting. Many infants suffer from    Gastric Pain (colic). A small dosage of Sukku will relieve the babies from pain.

- Pain in the chest due to Cough

-  It helps improve Apetite.

MASIKAI 

Gall -Oak or Nut-gall

- Solves gas problem and helps the baby get good sleep.

VASAMBU 

Acorus Calamus or Sweet Flag

Sanskrit- Vachha, Hindi -Vasaka

- It aids in digestion and prevents vomiting.

- It prevents all kinds of infections .It is also a natural insecticide, so place it near your baby to avoid insects.

ATHIMADHURAM (INDIAN LIQUORICE)

Latin name:Glycyrrhiza glabra, Telugu:Athimadhuramu, Hindi:Mulethi/Muleti

Sanskrit:Yashtimadhu,Yashtimadhuka

- It helps in  Cough, cold, congestion, thirst, sore-throat, throat irritation & body heat

THIPPILI

Piper longum

- It helps in Cough, Cold, Dry Cough, Gastric Problem, Tuberculosis, Aasthma

CHITHARATHAI

Alpinia officinarum . Also known as "Kulanjan" in Hindi.

This belongs to the ginger family and it is called "Lesser Galangal"

 

- Cough, Cold, Congestion in the Chest, Fever, Gastric & Wind. 

WHEN'S THE BEST TIME TO ADMINISTER THE GHUTTI

I used to give Janam ghutti to my babies immediately after they have their bath followed by some warm water.  If it’s very warm due to summers, you can use normal water at room temperature. Babies usually feel thirsty after a hot/warm bath. They happily take the ghutti and water followed by some breast milk and they have a peaceful post-bath sleep.

An Exception of Nutmeg: – An exception will be Nutmeg which can be given at night again if your baby does not have a proper sleep. Rub pure nutmeg on a stone with some water and give your baby a 1/4 tsp of the paste followed by some warm bottled milk /breast milk. Nutmeg has sedative properties and works as a natural sleep aid. Do this about half an hour before bed time. Nutmeg is totally harmless. Good sleep promotes healthy growth in babies. The night dose of Nutmeg is preferably given only if your baby has a disturbed sleep or doesn’t like to sleep at night.

How to give
Rub whole herbs/sticks on a stone with a little water and administer them.

Rub a little of all the above herbs. It will sum to a tablespoon of herbal paste. This can be given directly to the baby or you can add a bit of honey if the baby doesn’t like the taste.

*** With regards to honey, kindly consult your doctor before you give honey. Also if you are giving honey, please buy a good quality honey for your babies. Store it safely. One of the readers did warn me about botulism with regards to honey. 
Honey has been given to babies in my family since ages and it's tried and tested on my babies too...It's safe but every baby may have a different constitution, some may have a weak immune system....so, better consult your doctor, if your baby is below 1 year old. 

How to Store the herbs

Always buy your herbs fresh. But in case you can't source them in the place where you live then you store them in airtight glass jars or in airtight plastic bags.

Once in a way dry them in the sun and once they are back to room temperature, store them back.

In case there is no much sun in the place where you live either lightly dry roast it in a wok on a small flame or heat it in the microwave for a minute or 2 and once they are back to room temperature, store them back. Don't store them when they are hot as they will sweat and get fungus. Keep checking your herbs once in a way in case of storage so you can save them and have a longer shelf life. Herbs can last for a long time and can be used safely unless they get bugs in them.

DISCLAIMER : "HOME REMEDIES ARE JUST SUPPLEMENTARY APPROACHES. ALWAYS SEEK A QUALIFIED PHYSICIAN'S ADVICE FOR ANY ILLNESSES."

JANAM GHUTTI / BAL GHUTTI / ORAIKYARA MARUNDHU /ORAI MARUNDHU

JANAM GHUTTI / BAL GHUTTI / ORAIKYARA MARUNDHU /ORAI MARUNDHU
Janam Ghutti is a mix of herbs given to babies traditionally in India. It has been used for generations together.  Janam Ghutti is completely herbal and so safe to use.
Although Janam Ghutti's are manufactured by various Ayurvedic pharmacies, I still suggest actually rubbing the herbs on a stone as they are fresh and more effective.
Nowadays, the pediatricians do not recommend giving Janam ghuttis, but I beg to differ as I have given both my kids janam ghutti and always felt that my children had fairly less issues growing up compared to babies their age who were not been given janam ghutti or been administered store bought janam ghutti. This is tried and tested.

Janam Ghutti helps by -:

• Improving the appetite
• Improves the digestive function
• Helpful in flatulence, diarrhoea, dysentery, vomitting, acidity & indigestion
• Better bowel movement for kids who are constipated
• Aids in sleep.

Our Grandmother's (Dadi Maa / Paati) in those days used to administer safe things from their kitchen or herbs from their garden. These herbs were edible and safe and used to cure a multitude of illnesses without having to visit the doctor or buying expensive medicines which have chemicals with side effects.

The modern drugs definitely help but also have many contraindications & side effects. 

Living in Singapore and absolutely scared to feed my babies with so many drugs I turned to home remedies and have found them most effective not only for my babies but also for me. Many of my friend's and relatives found relief too. Hence, I decide to blog on it for the benefit of the larger audience. 

I would highly recommend giving babies janam ghutti instead of feeding them multivitamin syrups. You can still continue to give them multivitamin syrups as well.

Giving your babies Janam ghutti can help relieve them from a lot of uneasiness which the poor babies can’t express to us.

How to buy them

You can get these Janam ghutti starter kits at your nearest Ayurvedic shops. 

Don’t go for the powder form to beware of adulteration's. 

Always buy the whole herbs/sticks etc. 

How to Administer Janam Ghutti

Rub whole herbs/sticks on a stone with a little water and administer them. 

I used to give Janam ghutti to my babies immediately after they have their bath followed by some warm water.

Where to buy them

These herbs are harmless and safe to administer.

In Tamilnadu, you can find them in the traditional dappa chetti kadai (Ayurvedic and Herbal medicines shop).

In other states of India, you can find them in the Ayurvedic bhandaar (Ayurvedic shops)

In Singapore, you can find common herbs at Mustafa and for more varieties you can visit Jothi Pushpa Kadai(Jothi Flower shop) @ Little India.

In other countries too, you can find them. People who read this article please help refer to shops in other countries for the benefit of the larger audience. Please leave the info in the Comments section. I will later add it to the Post.

I have more information on janam ghutti/oraikyara marundhu on my blog. Click here for more info

DISCLAIMER : "HOME REMEDIES ARE JUST SUPPLEMENTARY APPROACHES. ALWAYS SEEK A QUALIFIED PHYSICIAN'S ADVICE FOR ANY ILLNESSES."

LORD KRISHNA AND THE FRUIT SELLER

Lord Krishna showed many signs indicating his divine being right from the time he was born. Here are some of the famous incidents from the childhood of Lord Krishna. These incidents are also known as his leela’s. The leela’s of Lord Krishna as an overgrown and naughty child make him seem more human and easy for us to relate to. Each incident teaches a separate lesson to us and brings us closer to the miraculous Lord Krishna.
Stories of Lord Krishna’s exploits (leela’s) as a child are most fascinating, his leela’s are entertaining for young and old alike and I would like to include his leela’s in my blog.

LORD KRISHNA AND THE FRUIT SELLER
One day when Lord Krishna was a small boy he saw a lady passing by selling fruits. When he saw the fruits in her basket, Lord Krishna was tempted. He called out to the fruit seller to come to his door. Then Krishna went to his mother Yashodha and asked her, ‘Amma! Give me some grains I want to buy some fruits.” Ma Yashodha gave some grains to Lord Krishna. He took them in his hands and came out to give it to the fruit seller in return for the fruits. The fruit seller put the grains into her basket. With her eyes full of love for the lord, she kept the fruits into his hands. When she looked down there were no grains in her basket, instead there was a heap of precious stones and gems

So, was Lord Krishna’s leela, the fruit seller gave the fruits in return for a palm full of grains as the kid was very adorable and she didn’t have the heart to deny him. She offered the fruits to make the lord happy and she got valuable gems in return for perishable fruits. Similarly when we offer something to the lord (action, duty, work, even our thoughts) which is known as “krishnaarpanam”(surrender to the lord) they will become pure, precious and everlasting.

(Picture courtesy www.krishna.com)

MASALA VADAI / PARIPPU VADAI / DAL VADA

MASALA VADAI / PARIPPU VADAI / DAL VADA
Masala Vadais are a delight to the palette with a riot of flavors exploding in your mouth.

In the yesteryear's we used to enjoy our long journey train travels from Mumbai to Chennai passing via different stations and tasting the flavors of the snacks made by the different states.

Tam brahms, don't usually add Onions or garlic to their snacks, but while we were travelling by train from Mumbai to Tirupati, I remember Appa purchased these lovely Masala Vadais at Renigunta station, they were so full of flavors, unlike the simple Aama vadais / Parippu vadais made at home. 
The Vadais were warm, packed in a Banana leaf further covered with a newspaper. Inside the banana leaf there was a smaller banana leaf wrap with thick chutney inside, packed carefully so as to not make the vadai soggy. The Vadai and chutney were so yummy and we relished it so much that we wanted to buy more; but the train started to move, looking at our eagerness to buy, the vendor came running and passed us a packet and my father gave him money and asked him to keep the change, the boy was so happy. 

Life back then was simple and we were so happy in the simple things. 

Coming to the present, It was a rainy day and I had cravings for something fried, so I decided to make these Masala vadais.

I have prepared the Parippu Vadai many times following my mom's recipe, It has the dals mentioned in the below ingredients in the same proportion and the green chillies, red chillies, asafetida, curry leaves and salt. It is ground coarse but slightly more finer than the below masala vadai. I prepare Parippu vadai for festivals and grind a bit more and add the remaining ingredients the next day to prepare the Masala vadai, since we don't eat onions on festival days.

Yo (my dear hubby) prefers the Masala vadai though, it’s just another version of the Parippu Vadai, except for the burst of flavour with the added ingredients. 
The vadai batter remains the same but is enhanced further with the other ingredients mainly the onions, ginger, fennel & cumin. 
Yo(my husband) says it spicier, crispier and tastier. 

I pat it a little flatter, that gives me crispier vadais. 

Here’s the recipe for the Masala Vadai and you can also try the Parippu vadai minus the other ingredients mentioned below. 
I will share the recipe of the Aama Vadai soon....

Ingredients (Serves 4)
Toor Dal – 1 cup
Udad dal – ½ cup
Chana dal- ½ cup
Green Chillies – 2
Dry Red chillies -2
Ginger – a small piece (optional)
Chopped Onion - 1/2 cup
Cumin seeds (Jeera) – 1 tsp
Fennel seeds (Saunf) – 2tsps
Grated coconut – 1 tbsp
Chopped coriander leaves – 1 tbsp
Curry leaves – a sprig
Asafetida – a pinch
Salt to taste
Oil to deep fry

Method
Mix all the dals and rinse well. Soak for about 2-3 hours. Drain water from the soaked dal. Grind the soaked dals, green chillies, red chillies, ginger with salt and asafetida in a mixer. Grind it coarsely, Don’t add much water, If too much water is added the mixture will be too soggy and absorb too much oil while frying.
Now add the chopped onions, cumin seeds, fennel seeds, grated coconut, curry leaves (break one or 2 leaves into halves for extra flavor), and chopped coriander leaves and mix well. Check for salt, if less, add some while mixing.
Keep for about half an hour aside so that the spices soak in.

Heat the oil in a wok (kadhai). Wet your left palm, with your right hand make a small golf size ball and pat it on your left palm into a vada and drop it slowly into the hot oil. Put the flattened balls of the dough into the hot oil one by one.
Deep fry till golden brown.
Serve hot with coconut chutney and sambhar.

Tips 

• Soak the fennel seeds in some water for about 15 minutes , rinse out the water and add the bloated fennel seeds to the coarsely prepared vada mixture.
• You can prepare the batter in the morning and keep it refrigerated and make the vadas the evening. This will allow the spices to soak in and result in tastier vadas. The reason we are refrigerating it is because onions tend to make the batter soggy, so keeping it outside may make the onions sweat in the batter resulting in a soggy batter and oily vadas.

Variations

• If the vadas are remaining, add them to sambhar and you have tasty sambhar vadas, the next day. 
• If use the Vadai mixture that comes out of the blender and make Vadai. It is Parippu Vadai/ Dal Vadai
• You can use garlic in the above recipe as well. 3-4 pods chopped fine or pounded to a fine paste added to the vadai mixture.
• You can add fresh mint leaves too. Mint gives a good fresh flavour to the vadai. Incase using mint leaves. Take a cup full of freshly chopped mint leaves and add to the vadai mixture.
• You can add Cinnamon to the vadai too. If you are adding, dry roast 1 cinnamon stick and grind it along with the vadai mixture. 
• Any of the above ingredients can be added or deleted depending on your taste

CORN PATTICE

CORN PATTICE
Here’s the dish which burnt my nose, thanks to the corn kernel popping out of the oil and directly aiming my nose. It sounds funny but it aint funny as I have got burn marks to prove it. So please read through my recipe. I believe in “Safety First”. But believe me I made the most amazing corn pattice today.
Ingredients
Corn Kernels – 2 ½ cups
Potatoes – 3 medium sized potatoes
Toasted Cumin Seeds – 1 tsp
Ginger paste - 1 tsp
Green Chilly paste – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Red chilly powder – 1 tsp
Corn Flour – 2 heaped tbsps
Bread Crumbs – ½ cup
Fresh coriander leaves
Oil for frying
Salt for taste

Method
I have used frozen corn kernels in this recipe, simply because its easy.Wash the corn kernels. Boil the corn kernels and potatoes separately. Once the corn kernels are boiled, allow it to cool, grind the corns in a mixie until it becomes like a paste, you can keep a few corn kernels whole, so that it is seen through the pattice, but you must remember that corn kernels tend to burst in the oil while frying, so you cant keep too many whole corn kernels. Mash the potatoes. In a bowl, add the grounded boiled corn paste, the mashed potatoes, add the ginger paste, green chilly paste, toasted cumin seeds, coriander powder, cumin powder, red chilly powder, fresh coriander leaves and salt as per taste. Mix well. Add the corn flour slowly and keep mixing till the batter starts to loose its soggyness. Now, you can make the pattice in 2 ways, either you can make balls of the dough and roll it over the breadcrumds and deep fry, but I find that the bread crumbs drop off and get over fried and the pattice tend to split in the oil and become too oily. The oil becomes too messy, so here comes my brainwave, what I do is I add the bread crumbs to the dough I prepared in the bowl and mix well, keep adding little by little until the bread crumbs absorb the soggyness which is usually caused by the mashed corn kernels and mashed potatoes. When you mix in this fashion, the dough becomes like the dry masala vada batter. It can be easily rolled into balls without sticking to your hands, flatten the rolled balls with your right palm on your left palm. In the meanwhile, Heat the oil in a wok (kadhai). Put the flattened balls of the dough into the hot oil one by one. While turning the pattice stand away from the wok, lest you burn yourself. Deep fry till golden brown. Serve hot with either green coriander chutney or tomato ketchup.

INTRODUCTION - ABOUT SUKANYA'S MUSINGS

SUKANYA’S MUSINGS

The description of my blog says, MUSINGS, MEANDERINGS, MEMOIRS, which is a reflection of what my blog represents,

My Musings* - My thoughts, my contemplations, my autobiographical reflections.

My Meanderings* - The various topics that I cover in my blog which range from Mythology to Philosophy, Spirituality to Tradition and Culture, Beauty tips, Gardening, Health, Yoga, Home remedies(Dadi Maa ke Nuskhe), Cleaning Tips and Vegetarian Cuisine.

I have a section on some wonderful Quotes that never fail to inspire me and Thought provoking stories and snippets. You can even check out my attempts to create comic strips, thanks to the encouragement of fellow bloggers.

I even have a kid’s corner for the little ones with beautiful poems and songs that they will love to learn.

My Memoirs* - Some nostalgic memories that I have penned down here. This blog is a platform for me to express some fond memories that I have had and some that I am creating.

(* - see below for definitions)

ABOUT ME 
This blog is a platform for my personal expressions. The best part is that I get to express myself to the whole world sitting in the comforts of my home...Is there a better way than this to reach out to the whole wide world. What started as a hobby/pastime has become a way of life for me. The world is truly shrinking thanks to the internet.

A short introduction of myself, I am Sukanya Balasubramaniam, A kerala Iyer from Mumbai, an Indian by birth, residing in Singapore since 2001 post marriage, a tired mother of 2 lovely girls trying to balance time for everything including my blog.

Blogging to me is an expression of your soul. Although I have been writing since my high school days and since 2002 in the Keralaiyers platform(hence there are articles on my blog that date way back to 2002, when I actually wrote them).

I started blogging only in 2007 when I was pregnant with my little one, thanks to the encouragement I received from fellow Keralaiyer members.

I was absolutely clueless in the beginning and have been learning from fellow bloggers, and the internet.
Blogging has been a very fulfilling experience for me. My readers have showered me with some rave reviews and awards galore.

The World is truly shrinking thanks to the internet. I have always been a firm believer in the power of the print media and the world wide web.

I would like to thank my mother who encouraged me to pursue my dreams, believe in my convictions and enrich me with the knowledge passed down the generations.

My grand mother(who is no more) who delighted me as a kid with stories, anecdotes and treated us to authentic cooking made with love. This blog is a tribute to my grandmother’s legacy of cooking and memories too.

I am proud to belong to a legacy of generous women who have nurtured their hearth and home with love and affection and enriched our lives with incomparable values.

As the saying goes, If you educate a man you educate a person, but if you educate a woman, you educate a family. I would love to celebrate the power of the modern woman (today’s woman) who manages her home, her career, her kids and her blogs too.

I would also like to say Thank you to my husband who has helped me technically whenever I was lacking in resources. A big thank you to my kids without whose co-operation none of this would have been possible and last but not the least a big thank you to each and every visitor who visits my blog and who keep visiting again and again and leave behind lovely comments that encourage me and motivate me to keep blogging.


NOTE
All writings on this blog are my personal opinions. They do not represent any company, organization, individual or group of individuals I am associated with.

Definition of Musings, Meandering and Memoirs for a better understanding of my blog description

*MUSINGS - mus•ing (my?'z?ng) adj.

Deep in thought; contemplative. n.

1.Contemplation; meditation.

2.A product of contemplation; a thought. “an elegant tapestry of quotations, musings, aphorisms, and autobiographical reflections” (James Atlas).

musingly mus'ing•ly adv.

*MEANDERING

me·an·der (mē-ān'der) Pronunciation Key

intr.v. me·an·dered, me·an·der·ing, me·an·ders

1. To follow a winding and turning course: Streams tend to meander through level land.

2. To move aimlessly and idly without fixed direction: vagabonds meandering through life. See Synonyms at wander.n.

1. meanders Circuitous windings or sinuosities, as of a stream or path.

2. A circuitous journey or excursion; ramble. Often used in the plural.

3. An ornamental pattern of winding or intertwining lines, used in art and architecture.

*MEMOIR - A memoir, as a literary genre, forms a sub-class of autobiography. Memoirs may appear less structured and less encompassing than formal autobiographical works.

They are often about part of a life, and often a public part of one's life, rather than one's whole life, from youth to old age.