Sunday 20 December 2015


The cuckoo hides!
Where? I amaze!
In late night, in midnight fall,
In solitude, in darkness all,
In early morning, in evening,
I hear the wings flapping!!

The cuckoo hides!
Smiles, sings and rides,
In the nest of memories
Among emerald leaves,
While silently passing moments
I hear the heart beats!!

The fallen shadow I see,
In the glass pane reminds me,
Chatter to giggle, the anklets,
The lustrous peacock whistles,
In my heart, it is in my heart….
Patiently hides, the green parrot!!!

Wednesday 2 December 2015



 Pumpkin,raw banana,elephant yam                   2 cups
Turmeric powder                                               ¼ teaspoon
Chilly powder                                                    ½ teaspoon
Coriander powder                                              ½ teaspoon
Cumin seed                                                        ¼ teaspoon
Garlic                                                                 2 pieces
Grated coconut                                                   ½ cup
Oil                                                                      2 desert spoons
Mustard                                                              1 teaspoon
Onion                                                                 1 teaspoon
Red chilly                                                           2 (cut each into 3 pieces)
Grated coconut                                                   2 desert spoon
Curry leaves                                                        accordingly
Salt                                                                      accordingly
Cook sliced pumpkin,raw banana and elephant yam with salt & water. Grind turmeric powder, chilly powder,coriander powder, cumin seed, garlic & ½ cup grated coconut. Add this mixture to cooked vegetable and boil. Add some boiled water to make enough gravy. Heat oil. Add mustard. Add red chilly, onion, grated coconut, curry leaves. Roast till it becomes golden brown. Add this to pumpkin mixture. Serve hot.



Raw banana.             1
Curd                             ½  lr.
Grated coconut          2 desert spoons
Green chilly                2
Cumin seed                 ½ spoon
Turmeric powder       ¼ spoon
Chilly powder              ¼ spoon
Oil.                                  1 teaspoon.
Mustard                         ½ spoon
Red chilly                     2
Curry leaves                accordingly
Salt                                 accordingly
Slice banana into small pieces and cook with water and salt.
Beat curd. Grind grated coconut, green chilly, cumin seed, turmeric powder and chilly powder. Add this to cooked banana.Stir to boil.Add curd. Heat oil.Fry mustard, red chilly and curry leaves.Add this to the cooked banana.Remove from heat.

Ginger Curry


1. Ginger                     200gm
2. Green chilly           20 gm
3. Curry leaves           some
4. Coconut oil            50 ml
5. Turmeric                1 teaspoon
6. Chilly powder       3 teaspoon
7. Salt                                    some
8. Tamarind              100 gm
9. Jaggery                  50 gm
10. Mustard               50 gm
11. Fenugreek
      Powder                1 teaspoon  
12. Asafoetida
         powder.             1/2 teaspoon.
Grate ginger. Slice green chilly into small pieces. Fry grated ginger in coconut oil until it becomes golden brown and grind. Mix salt and tamarind juice. Add turmeric powder, chilli powder, asafoetida,fenugreek powders and jaggery.Keep aside.Heat a pan, add coconut oil, fry mustard, onion,green chili, curry leaves,add fried ginger, tamarind mix and boil. Stir to make a slightly thick consistency.Remove from heat.


1. Ladies’Finger                    100 gm
2. Potato                               100 gm
3. Onion                                100 gm
4. Green chilly                      20 gm
5. Brinjal                               100 gm
6. Drumstick                        100 gm
7. Tomato                             50 gm
8. Coriander leaves             some
9. Curry leaves                     some
10. Dhal                                250 gm
11. Turmeric powder          1 teaspoon
12. Salt                                  some
13. Red chilly                       5
14. Chilly powder                30 gm
15. Fenugreek powder        ½ teaspoon
16. Coconut oil                     50 ml
17. Tamarind                        50 gm
18. Mustard                          50 gm
19. Asafetida                         20 gm
20. Coriander powder         50 gm

Cut ladies’ finger, brinjal and drumstick.Cook dhal. Add sliced onion and potato to cooked dhal and cook again. Add the other sliced vegetables and turmeric powder and cook. Boil adding tamarind juice, salt and asafetida. Add coriander powder, chilli powder, and fenugreek powder. Boil adding tomato pieces. Roast mustard and curry leaves in oil and add to the curry. Decorate with coriander leaves and serve.



1. Elephant Yam                       100gm
2. Kumbala Fruit            100gm
3. Pumpkin                               50 gm
4. Banana                         1
5. Snake guard                 1 piece
6. Drumstick                    1
7. Green gram                  50 gm
8.Carrot                            1
9. Tamarind juice            2 spoons
10. Grated coconut          1 cup
11. Green chilly                5
12. Salt                               1 spoon 
13. Coconut oil                 2 Teaspoons
14. Curry leaves                some
15. Cumin seed                 1 teaspoon
16. Chilly powder             1 Teaspoon
17. Turmeric powder       ½ Teaspoon
Cut vegetables into 2-3 inch pieces. Heat oil in a pan. Add green chilly and cumin seed and roast. Add vegetable pieces, salt, chilly powder and turmeric powder. Stir well. After half cooked, add tamarind juice. Mash grated coconut with remaining cumin seed and add to the vegetables. Cook well. Remove from heat. Add 1 teaspoon coconut oil and curry leaves. Mix well and serve.    

Friday 14 August 2015


If I were the Venus in heavenly height,
In the sky, I would have shone, a glorious light;

If I were a lovely bud ready to bloom,
In the plant, I would have spread in doom;

If I were a glistening butterfly, colourful,
In petals, I would have sucked honey full;

If I were a sweet little diving loon,
In the infinite horizon, I would have flown;

If I were a cool garden breeze, mild,
I would have blown as fragrance aside;

If I were a wave of milky moon beams,
I would have been a lake of glow worms;

If I were a cloud, wandering in the sky top,
In the earth, I would have drizzled a drop;

If I were a murmuring stream flowing unfold,
In the blue sea, I would have dissolved;

If I were a little blowing conch in shore,
In the sand, I would have slept in pleasure;

If I were a celestial enchanting flute, I long,
In your lips, I would have been a song;

If I were an em-purpled dream in your heart,
I would have travelled hand in hand a lot;

But a tiny grass I was, being nothing,
Except a never warbling lark, silently singing;

A burning candle, a martyr, the smiling face,
Under the Calvary cross, a sacred sacrifice….

Monday 20 July 2015


From the green hills, chant skylarks to skylarks,

The sweetest of the hymns from dawns to dusks,

From hillside to hillside flocking in the sky,

From dales to dales, floating in high!

“In the heart of your heart who still sings?

Still glows? Still blooms? Swings and swings??

Who travels with you unseen, unseen?

Making to smile back to sweet seventeen??

Who sprays the fragrance of yester years?

Echoing the fair flute in your ears?

While waterfalls rush from the lofty hills,

Changing pearls gently sing which ever thrills?

Hearing the marvel, the imprinted grace,

Who whispers among olives, the melodious peace?”

From the green hills, chant skylarks to skylarks,

The sweetest of the hymns from dawns to dusks,

From hillside to hillside, flocking in the sky,

From dales to dales, floating in high!

“Who plunges you in the memory pool?

Gracious, radiant, gentle and cool?

Awaking the soul towards the sunny day,

Where the youth waited the footsteps gay....

Passing the ray, the merriment evergreen,

While in the sky a star seemed queen…

Who plays the harp, in the core of your heart?

Lingering the withered, never wanes the part,

The moon who lights the luminous lamps,

Anonymous ! Anonymous among clouds like lambs !!”

Friday 1 May 2015


Oh! My beloved morning star!
Hear the lute from afar, afar!
The spring has again brightly sprung,
The larks their songs have sweetly sung,
Butterflies flutter in tiny wings,
Pattering squirrels in palm leaf swings,
Glistening dewdrops in thin grass smile,
Blue-bells, lilies and laurels bloom awhile,
Hear the giggles of shallow streams rush,
Feel the chill of fresh oasis gush,
Listen the rain clouds drizzle with fun,
 Sunflower’s murmur towards the rising sun,
Thrill in lovely rainbow blaze,
The pretty row in horizon, amaze!

Life an ember where memories arise,
Though put in pyre, the phoenix again rise,
Even one travels with a paralyzed heart,
The shadow, the death, accompanies to part,
Everyone has to drink the cup,
The Father has given from the heaven up,
Life, a sea where waves of troubles,
To heal, to heal, one ever, ever struggles,
Fortune, a dream glowing afar,
The vanishing morning star in dawn so far,
A truth? A falsehood? In mind’s palanquin,
Just be pleased in mild moonshine,
Oh! My beloved morning star!
Hear the lute from afar, afar!

Sparrows dive through wind slowly,
Buds bloom to garlands in valley,
Petals of lotus and roses open,
Spreading sweetness to gateways unknown,
Silent stars gaze upon the doves,
Cooing beside the roof with loves,
Lamps are lit to begin the journey,
Towards the pain and pleasures of honey,
Curtains are drawn to life’s new dawn,
Cheer again, cheer again, farewell to mourn,
Enjoy the lost canopy nearby,
Fortune, a cloud roaming in the sky,
Oh! My beloved nightingale!
It rains! It rains! In all mount’s dale!!!