After our night meal, we ended our day (or better say ‘his’) by telling each other a story. It is not every day that my son tells me a story but sometimes he does, whenever he came across some very interesting book. Last week, he got Dragon Prophecy, issued from his school library, which he found very interesting to share. Then came my turn, although I don’t read or remember any stories but sometimes to make him happy I do try to read some books.
After he slept, I checked the time, it was 2200 hrs. not very late to have some hearty conversation with you. I quietly lifted his hand which was rested over me and came to the drawing room, where nowadays, I don’t feel as cold as it was in the past few months. Weather is certainly changing.
Last Sunday, we finally got the chance to visit the school, which we we have been looking forward to see, for many days. There we met some very compassionate and committed teachers who welcomed us in their school. They, very generously opened the gates of their school library for my son, which stores more than 5000 books. While my son sat down to read some table magazines, I prefer to watch every corner of the school, which was an experience in itself.
The teachers over there, dream very big for their students and were working very hard to achieve this (I know this, because my husband too, is one of them).
This season my son developed a great taste in some winter greens, this led me to experiment more in my kitchen. I tried many foolproof recipes of some of the great bloggers and Sangeeta of healthfooddeshivideshi is one on them.
Recipe adapted from healthfooddeshivideshi.
• Indian gooseberries – 250 gm
• Water – 1 cup
• Mustard powder – 1 tbsp
• ginger chopped – 2 tbsp
• garlic cloves – 15 or more
• green chillies – 10 or more
• salt to taste
• turmeric powder – 1.5 tbsp
• mustard oil – 2 tsp
Boil the amla with a cup of water until the segments of the amla release the seeds. In a mixie jar blend all the ingredients except oil. Once ready add oil and serve. .