Kavi samelan.

 Kavi samelan in North and patimadram in South.  For best language. 

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Living in the present

The Ordinary Days Someone Will Miss — The Beauty of Living in the Present

Have you ever looked at an old photograph on your phone and suddenly found yourself travelling years back in time?

Perhaps it is a picture of your children when they were little, a family gathering, a holiday, a birthday, or simply an ordinary afternoon when everyone happened to be together.

You smile. You remember the conversations, the laughter, the little incidents that seemed unimportant at the time.

And suddenly, you wish you could step back into that moment, just for a few minutes.

Life has a curious way of working. We rarely recognise the importance of a moment while we are living it. Its value often becomes clearer when it has passed.

The ordinary days of today are the memories of tomorrow.

Think of a mother calling her children to breakfast, a father waiting for someone to return home, grandparents listening to the endless stories of their grandchildren, siblings quarrelling over something trivial and making up a few minutes later.

At that moment, these are simply everyday happenings.

Years later, the same people may look at an old photograph and wish they could hear that familiar voice once more.

The little things we sometimes find irritating may become the very things we miss.

Are we giving enough attention to today?

We live in an age when almost everything is photographed, recorded and stored. Our phones carry thousands of pictures, videos and messages.

Yet, while recording life, we sometimes forget to experience it.

We are busy thinking about tomorrow, remembering yesterday, answering messages, completing tasks and rushing towards the next destination.

In the process, the present quietly slips away.

A cup of coffee shared with someone, a walk in the evening, a conversation without looking at the clock, watching the rain from a window, or listening to a grandchild's innocent questions — these do not appear extraordinary.

But life is largely made up of such moments.

Make memories while living them

This does not mean that we should become sentimental about every passing minute or live with the fear that everything will disappear.

Quite the opposite!

It means learning to appreciate what we have while we have it.

Call someone you have been postponing calling. Spend a little more time with your family. Listen when someone speaks. Laugh freely. Take that photograph, but also put the phone aside and enjoy the occasion.

Tell people that you love and appreciate them. Do not always assume that they know.

And above all, do not postpone happiness until everything becomes perfect.

A thought to carry with us

Our lives are not made memorable only by achievements, celebrations, expensive holidays or extraordinary events.

They are also made memorable by kindness, companionship, shared meals, familiar voices, small acts of affection and the comfort of belonging.

We cannot preserve time, but we can give it meaning.

One day, someone may open an old photograph and smile at the person we are today. Perhaps they will remember something we have completely forgotten.

So let us make today's memories worth remembering.

Yesterday is a memory. Tomorrow is a possibility. Today is the gift we have been given.

Let us live it with gratitude, give it our best, and leave behind memories that bring a smile rather than sorrow.

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Septolescent.

Septolescent — Growing Older, But Never Growing Out of Curiosity!

Have you heard the word Septolescent?

It is a delightful, informal expression that brings together two stages of life: the seventies and adolescence. It describes people who may have crossed seventy but have not lost the curiosity, enthusiasm and eagerness to explore that we usually associate with young people.

We often speak of childhood, adolescence, adulthood and old age as different stages of life. Each has its own characteristics. But must growing older mean that we stop discovering, learning and dreaming?

Absolutely not!

A septolescent is someone who refuses to believe that age is a reason to put life on hold. There may be a few more wrinkles, some silver in the hair, perhaps slower movements and a little more time needed to climb the stairs. But the mind is still asking questions, the heart is still finding reasons to rejoice, and the spirit is still looking forward to tomorrow.

The joy of remaining curious

Remember how, as children, we asked endless questions?

Why is the sky blue? How does a bird know where to fly? Why does the moon change its shape? How does a seed become a mighty tree?

As we grow older, responsibilities often take over. Education, employment, family, children and countless commitments occupy our attention. Somewhere along the way, we may forget the pleasure of learning simply because something interests us.

A septolescent rediscovers that pleasure.

It could be learning a new language, understanding how a satellite works, reading about an unfamiliar civilisation, exploring the wonders of the human body, learning to use a new gadget or discovering the story behind an ordinary flower.

There is no examination to pass and no certificate to collect. The reward is the happiness of understanding something new.

Age is not the end of new beginnings

Who says that new projects belong only to the young?

A person in their seventies or eighties can begin writing, painting, gardening, travelling, teaching, studying or even taking up something they had never imagined doing earlier.

The advantage of growing older is that we carry experience with us. We have seen successes and disappointments, relationships and separations, changing times and changing generations.

We have stories to share and lessons to pass on.

But we must also remain willing to learn from the younger generation. They understand a world of technology and possibilities that may be unfamiliar to us. When generations exchange their knowledge, everyone benefits.

A grandparent learning something from a grandchild is just as beautiful as a grandchild learning a traditional skill from a grandparent.

Keep the body moving and the mind awake

Growing older does bring changes. We must respect the body, give it adequate rest, eat sensibly and remain physically active according to our abilities.

Walking, simple exercises, reading, conversations, music, prayer and spending time in nature can all bring richness to everyday life.

We need not compete with our younger selves. The goal is not to run as fast as we once did, but to keep moving forward in whatever way we can.

And let us not underestimate the value of laughter. A cheerful disposition makes ordinary days brighter.

The secret is to have something to look forward to

A new book waiting to be read, a flower about to bloom, a festival approaching, a grandchild visiting, a temple to visit, an article to write, or a question whose answer we have yet to discover.

These little expectations give our days freshness.

We should not spend our later years merely counting the years behind us. There is still so much to appreciate, understand and experience.

Perhaps the most wonderful quality of a septolescent is not that they try to behave like teenagers, but that they retain the openness of a learner.

They have the wisdom of experience without losing the wonder of discovery.

Growing older is a privilege

Not everyone gets the opportunity to see seven or eight decades of life. Each additional year is a gift, carrying memories, relationships, opportunities and the possibility of doing something worthwhile.

We cannot turn the clock backwards, nor do we need to.

Let us grow older gracefully, think positively, remain interested in the world around us, share what we know and continue learning what we do not.

Let us never become so old in our thinking that we stop being young in our curiosity.

After all, life does not stop teaching us when we grow older. It is we who must never stop being students.

So, here is to all the septolescents!

May our hair turn silver, our experience deepen, our steps remain steady and our curiosity remain evergreen.

We may be seventy-plus, but our enthusiasm has no expiry date!

Photo51

 Photograph 51 — The Woman Who Helped Reveal the Secret of Life."

Rosalind Franklin and the Double Helix is one of the most fascinating stories in the history of modern science. It is a story of scientific brilliance, an extraordinary photograph, an important discovery, and a woman whose contribution was not fully recognised during her lifetime.

1. Who was Rosalind Franklin?

Rosalind Franklin (1920–1958) was a British scientist who specialised in X-ray crystallography.

She studied how X-rays scatter when they pass through crystals and other molecules. By studying these patterns, scientists can understand the arrangement of atoms inside materials that are far too small to see.

Her research took her to King's College London, where she investigated the structure of DNA.

2. What is the double helix?

DNA, or deoxyribonucleic acid, is the molecule that carries the genetic instructions for living organisms.

It contains the information that helps determine how our bodies develop, function and pass characteristics from one generation to another.

Its structure resembles a twisted ladder.

The two sides form the backbone of the molecule.

The rungs are made of pairs of chemical bases.

The entire structure twists around itself.

This shape is called a double helix.

It is an elegant natural arrangement that allows DNA to store information and make copies of itself.

3. The famous Photograph 51

In 1952, Rosalind Franklin and her PhD student Raymond Gosling obtained an extraordinary X-ray diffraction image of DNA.

It became known as Photograph 51.

The distinctive cross-shaped pattern in the photograph provided powerful evidence that DNA had a helical structure.

Franklin's careful measurements helped establish important details about DNA's dimensions and arrangement.

4. How did Watson and Crick enter the story?

Two scientists, James Watson and Francis Crick, were working at Cambridge University to determine DNA's structure.

They used important experimental findings, including information from Franklin's research, to construct their famous double-helix model in 1953.

One important controversy remains part of this history: Photograph 51 and Franklin's research data were made available to Watson and Crick without her knowledge or permission at the time.

Her contribution was not adequately acknowledged in the original public account of the discovery.

5. The Nobel Prize

In 1962, the Nobel Prize in Physiology or Medicine was awarded to:

James Watson

Francis Crick

Maurice Wilkins

Rosalind Franklin had died in 1958, aged just 37, from ovarian cancer.

Nobel Prizes are not normally awarded posthumously, which meant she could not be included in the 1962 award.

Today, her contribution to understanding DNA is widely recognised.

How scientists use X-rays to investigate things invisible to the human eye.

How the double helix carries the instructions of life.

How scientific discoveries are often the result of several minds working, sometimes without receiving equal recognition.

Sometimes a photograph reveals more than what the eye can see. Sometimes the person behind that photograph deserves to be remembered just as much as the discovery itself.

Makhana

 Makhana — From Pond to Plate: The Making of India's Healthy, Light Snack.

1. What exactly is Makhana?

Makhana, popularly called fox nuts or lotus seeds, comes from the seeds of an aquatic plant called Euryale ferox.

Although commonly associated with lotus seeds, makhana does not actually come from the lotus plant. It grows in ponds and wetlands, particularly in Bihar, which is India's leading makhana-producing region.

The plant has enormous floating leaves, often with prickly surfaces. Its seeds develop underwater.

2. From water to harvest

The journey is fascinating:

Farmers cultivate the plant in ponds and wetlands.

The seeds mature underwater.

Harvesters collect the seeds from the pond bed.

The seeds are washed, dried and cleaned.

They are stored before being processed into the familiar white makhana.

Harvesting is labour-intensive and requires considerable skill.

3. How does a hard seed become a soft, crunchy puff?

This is perhaps the most interesting part!

Makhana seeds have a hard outer covering. They undergo a special traditional process:

Drying: The harvested seeds are dried to reduce moisture.

Conditioning: They are stored and prepared to achieve suitable moisture levels.

Roasting: The seeds are heated, traditionally in hot sand in large iron pans.

Popping: The heated seeds are cracked or struck with a wooden implement. The inner portion expands into a white, fluffy puff.

Cleaning and grading: The popped makhana is separated, cleaned and sorted according to size and quality.

The transformation is remarkable: a small, dark, hard seed becomes a beautiful white, crisp snack!

4. Why is makhana considered a healthy food?

Makhana is valued because it is:

Naturally low in fat.

A source of carbohydrates and plant protein.

A source of dietary fibre.

Contains minerals such as magnesium, phosphorus and potassium.

Naturally gluten-free.

It is light in texture and can be a useful alternative to deep-fried snacks.

However, portion size matters. Makhana is not calorie-free, and its nutritional value depends on how it is prepared.

5. How can we enjoy it?

There are several delicious ways:

Dry-roasted with a little ghee.

Seasoned with pepper, cumin or turmeric.

Tossed with curry leaves.

Added to vegetable curries.

Prepared as makhana kheer with milk.

I use it to make kulfi at home.

Used in fasting meals.

For an everyday light snack, dry roasting with a small quantity of ghee and mild seasoning is an excellent option.

6. Bihar's gift to India's food culture

Makhana has deep agricultural and cultural roots in Bihar, particularly in the Mithila region. It has traditionally been used in religious offerings, fasting foods and festive preparations.

Today, it is finding new markets in India and abroad as consumers look for traditional foods that fit modern lifestyles.

There is something beautiful about the journey of makhana.

It begins beneath the water, hidden from sight. Through the patience and labour of farmers, and the skill of traditional processors, it becomes a light, white and nourishing food.

Sometimes, the simplest foods carry the most interesting stories.

From pond to plate, makhana reminds us that nature, tradition and human ingenuity can work together to create something truly wonderful.

Makhana in the Modern Indian Kitchen

An ancient aquatic seed finds new expressions in today's kitchens.

A handful of makhana can be roasted in a little ghee and seasoned with:

Black pepper and salt.

Cumin powder.

Turmeric and curry leaves.

A little chilli powder.

Herbs and mild spices.

Unlike deep-fried snacks, roasted makhana needs very little added fat. It is convenient to prepare and easy to store.

2. Makhana in everyday cooking

Makhana can be used in several familiar Indian preparations.

Added to vegetable gravies, where it absorbs the flavours of the masala.

Used in pulao along with vegetables and nuts.

Cooked with milk to make kheer.

Added to fasting preparations.

Ground into powder to provide thickness to certain dishes.

It is a versatile ingredient that can move comfortably between savoury and sweet dishes.

3. Makhana kulfi — a homemade innovation.

One particularly interesting use is in homemade kulfi.

Instead of depending entirely on cream or condensed milk, makhana can be combined with nuts and ordinary milk to create a rich mixture.

A simple preparation:

Take makhana and soak it in milk until softened.

Soak a few cashews or almonds along with it.

Grind everything into a smooth paste.

Add this mixture to milk and cook gently until it thickens.

Add cardamom, saffron and a little sweetener according to taste.

Cool, pour into kulfi moulds and freeze.

The makhana gives the mixture body, cashews contribute creaminess, and almonds add their distinctive flavour.

Sprinkle rose petals or diced pistachios to enhance taste and presentation. 

The result is a delicious homemade frozen dessert.