Saturday, November 28, 2009

Crispy, crunchy 'Theinkuzhal' - Murukku variety

This is an all time favourite in my family.  It is very easy, takes less time to prepare and does not need any elaborate procedures or precautions.Can be done even by beginners.

Rice flour -4 cups
Urad dal flour - 1 cup
Butter - 1 tsp
Asafoetida - 1/2 tsp
Jeera - 1 tsp
Peppercorns (crushed) - 1/2 tsp

Dry roast urad dal till it turns light brown in colour. Grind in the mixer and sieve it.  Keep it aside. Also, sieve the rice flour (I normally buy from a local flour mill, they supply very good rice flour).  In a wide bowl, mix 4 portions of rice flour with 1 portion of urad dal flour.  Add Asafoetida, Jeera, crushed Peppercorns,  butter and salt to the flour  and mix it dry.  Then pour water and make it into a thick dough (like chapathi dough).  This dough should be kept moist, so covering it with a moist cloth is ideal.  Keep oil in a pan and to check if the oil is hot enough, put a small portion of the dough. When this small portion immediately rise to the top, then the oil is ready.  In a Thenkuzhal mould, press the batter into the hot oil .  The Thenkuzhal comes to the surface once it is done and then turn it over for the other side to be done.  Your 'Thenkuzhal' is ready.


1. Sieving the flour and mixing it well before adding water is essential.
2. The hot 'Thenkuzhal' straight from the oil to be kept in a paper towel for the oil to be absorbed and then to be  transferred to the storage container.
3. Do not close the storage container immediately.

Enjoy this crispy, crunchy 'Theinkuzhal'

Wednesday, November 25, 2009

Simple yet tasty Kovakkai dry sabzi

This vegetable is known as Kovakkai in Tamil, Dondakaya in Telugu, Tindora in Hindi and Ivy Gourd in English.   It is known to have medicinal properties and good for diabetic  people.  It is also a stimulant for liver. It tastes so good and is one of the favourite side dish in my household. Sharing this simple recipe with you all.

Kovakkai - 1/2 Kg
Sambar powder - 1 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - a sprig
Asafoetida - 1/4 tsp
Oil - 2 tbsp

Wash the Kovakkai and wipe dry.  Cut it according to your convenience. I do it this way as I love my vegetable to look good too.  In a pan, pour oil and add urad dal and mustard seeds.  When this splutters, add the curry leaves and Asafoetida. To this, add the chopped Kovakkai, sambar powder, chilly powder, turmeric powder and salt. Cover with lid and keep stirring till it is cooked and done.  It takes about 20 minutes to be done.

Your yummy Kovakkai curry is ready.  This goes well with Rice and Sambar or rasam. It is also a tasty side dish with Rotis.

'We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy.' ~William Osler

Tuesday, November 24, 2009

Are there any denials?? - Sympathising with filmi emotions ???

The obvious question is, Why do we get so emotionally involved while watching a  film? Most of us would have undergone this phase of connection and the impact is mysterious.

This is a question to be really analysed.  While watching a film, our inner minds agree and console us that this is only a movie and it is an escape from reality for two hours.   But, still our emotions conquer  and we tend to shed a tear or two  or feel bad for a particular character. Most of these emotions are inborn which only needs some impetus to come out.

This thought entered my mind while I was watching the malayalam movie 'Mambazhakaalam' of Mohanlal and Shobhana.  I enjoyed the laughter and smile in everyone's face when Mohanlal returns from Abudhabi and showers  his family with gifts and what not.  But, as the film was nearing its climax, especially when he speaks about the hardships and the solitude of the life in the Gulf which he had faced just to make his family comfortable, my eyes were wet. It was beyond my control then on. I became a sympathiser of Mohanlal as well as Shobhana and became a part of their family. Does this happen with everyone?

After me and my husband watched 'A Wednesday', as a matter of fact,  related ourselves to the common man and also reasoned out  his mind swing .  Gone are the days of hero and heroines running around the trees, most of the movies of today either relive any major event taken place or relate daily life of the common man and his problems.

There are also some movies where the core story keeps on revolving in our minds even after a long span.  "Karnan', the Tamil movie with actor Sivaji Ganesan in the lead role had created a new perception of Karnan in the minds of viewers.  No one can deny being emotional after watching the tamil film 'Abhiyum Naanum'

We keep relating our family to the story and worry about the climax.  The mood after a movie can be either a sense of joy or a severe  headache.  After watching a horror movie, no one can deny of unheard sounds or scary shadows later.

I am sure most of you would want to agree with me on the above and please do not have reservations to accept that you were emotional at least once in your lifetime watching a good movie.

'A good film is when the price of the dinner, the theatre admission and the babysitter were worth it.'

Alfred Hitchcock

Saturday, November 21, 2009

Mushroom Manchurian

This is a recipe I cooked for my husband soon after we got married. I don't eat mushrooms and he loves it. I had made gobi manchurian earlier and used some of tips & tricks from the same to cook this up.

Serves: 2

Time: 45 min


Baby Portabella mushrooms - 6

All Purpose Flour - 1 cup

Corn starch - 1 tsp

Onion - 1 big (finely chopped)

Maggie Hot & Sweet Ketchup - 3 tbsp (key ingredient ;) )

Soya Sauce - 2 tbsp

Water - 1/2 cup

Oil - 2 cups + 1tbsp

Food coloring (red) - 1 pinch

Green Onions - 1

Salt to taste


1.) Take a bowl and add all purpose flour and corn starch to it

2.) Add the water and blend the mixture into a fine paste without any lumps

3.) Add the salt and food coloring to this mixture

4.) Wash the baby portabella mushrooms and cut into fine slices. I usually buy the baby portabella sliced mushroom available at any grocery store

5.) Heat oil in a pan and keep it a medium high.

6.) Coat the mushrooms in the mixture and deep fry it in the pan. The key to well cooked and crispy mushrooms is frying it in medium high. You don't want it it to turn brown soon without cooking (high heat) and you also don't want it to soak in too much oil (low heat).

7.) Take another pan and heat 1tbsp oil in it.

8.) Add the onions and fry until light brown

9.) Add the soya sauce and ketchup and simmer for 1 min. The maggi ketchup (hot & sweet) adds a wonderful desi touch to this dish

10.) Add the mushrooms and coat them with the sauce. You may add more salt if needed.

11.) You may add some finely chopped green onions at the end.

Bon Appetit!

Friday, November 20, 2009

Ready to eat Mango Pickle

Raw mangoes - 2 medium size
Red chilly powder - 1 1/2 to 2 tablespoons
Asafoetida - 1/4 tsp
Oil - 4 tbsp
Mustard seeds - 1/2 tsp
Fenugreek seeds (Methi) - 1/4 tsp

Wash, dry the mango well and cut into small pieces.

Dry roast the Fenugreek seeds and powder it. Add salt, red chilly powder and the powdered fenugreek.  Mix well.  Heat oil in a pan, add mustard seeds and when it splutters, add the asafoetida. Switch off the flame and add this to the pickle.  Mix well.

Here is the  instant pickle ready to eat.

1.  Longevity of the pickle depends on how well you dry the mango before cutting.
2.  Always use a dry spoon.
3.  Pickle to be stored in glass or plastic container only.
4.  Do not place spoon in the pickle container permanently
5.  Keep in the fridge for long life.

Tuesday, November 17, 2009

A reason to smile :):):):)

Sharing this forwarded message with you all for light reading.  When I read each of these Laws, I thought that  it was written keeping me in mind as I have experienced most of these, sometime or the other . I can clearly see you nod and smile, as this happens with everyone. Enjoy!!!!

Most of us are familiar with Newton's Laws, here are some more which we ought to know.

Lorenz's Law of Mechanical Repair:
After your hands become coated with grease, your nose will begin to itch.

Antony's Law of Workshop:
Any tool, when dropped, will roll to the least accessible corner.

Kovac's Conundrum:
When you dial a wrong number, you never get an engaged tone.

Cannon's Carmic Law:
If you tell your boss that you were late for work because of flat tyre, the next morning you will have flat tyre!!!

O'brien's Variation Law:
When you change queues, the one you left would start to move faster than the one you are in now.

Bell's Theorem:
When the body is immersed in water, the telephone rings.

Ruby's Principle of Close Encounters:
The probability of meeting someone you know increases when you are with someone you do not want to be seen with.

Willoughby's Law:
When you try to prove someone that the machine would not work, IT WILL

Zadra's Law of Biomechanics:
The severity of the itch is inversely proportional to the reach.

Breda's Rule:
At any event, the people whose seats are the farthest from the aisle, arrive last.

Owen's Law:
As soon as you sit down to a hot cup of coffee, your boss would ask you to do something which would last until the coffee is cold.

“One day at a time--this is enough. Do not look back and grieve over the past for it is gone; and do not be troubled about the future, for it has not yet come. Live in the present, and make it so beautiful it will be worth remembering.” - Anonymous

Sunday, November 15, 2009

Usli Kozhakattai

Here is a dish I absolutely love and grew up eating. Amma made it for every festival and I would totally binge on it for the rest of my day. I can almost see her chuckle as she reads this sayin "I knew this recipe was coming next". Anyways, when you have a day where you are absolutely bored or wanting to train your husband and have him help you with cooking, Try this !!

Preparation time: hmmm.....30-45 min (psst.. if you can roll the rice flour fast enough, may be lesser)
Serves : 2
Rice flour - 1 cup
Water - 1/2 cup
Salt to taste
Oil - 2 tsp

1. Add 1/2 cup water and salt (to taste) to one cup rice flour in a pan and mix it evenly. Use a "Kadai' if possible, really hard to mix in a non-stick pan. There must not be any lumps in this mixture.
2. Heat the pan in medium heat all the while stirring the mixture.
3. Keep it covered for a minute and it should be cooked by now. This rice flour mixture cooks really fast.
4. Transfer this to a plate and add 1 tst of oil and blend it into a smooth mixture by kneading it.
5. Use the other tsp of oil to grease your palms and start making really small balls 1/2 cm in diameter.
6. Place the rice balls in the idli plate and steam it for 10 minutes in high heat without the whistle.

1 cup - Urad Dal
Asafoetida - 1/4 tsp
Green chillies - 2 to 3
Salt to taste
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp (for tadka)
Curry leaves - a sprig
Oil - 3 tbsp

1. Soak 1 cup urad dal for 30 min and grind into a coarse batter alongwith salt, asafoetida and green chillies.
2. Add this batter to idli plate and steam it for 15 minutes in high heat without the whistle
3. Let the urad idlis cool down and then crumble it into a fine mixture.
4. Heat oil in a pan (again kadai is preferable). Add mustard seeds and urad dal to this.
5. Once the mustard seeds splutters, add curry leaves (My favourite ingredient - tear it for more flavor!!)
6. Add the crumbled idli mixture and cook it in medium heat for about 5 min.
7. Add the cooked Kozhakkattais to this and just carefully blend it in (don't overdo it - we don't want the kozhakattai to break and turn into a paste).

Bon Appetit!!

There you have it - yummy Usli Kozhakattais !!!!!!

Saturday, November 14, 2009

Gold facial

I have not been to a parlour for quite a while due to lack of time , laziness etc. My daughters have been pushing me hard to do a facial as it was long long due. I was in Chennai and a single outing would bring in a dark tan which would certainly take a week of staying indoors to lessen. Finally, I decided on a D-day that I would pamper myself with a facial, pedicure and a manicure. Was not sure which parlour to go as there was a huge list in Yellow pages. After many calls to friends and cousins, settled in for a good one (they were claiming they use only natural products) near my house.

As I entered, a young girl (Bina) came out and greeted me and told she was going to be in charge of my face, hands and legs that day. To begin with, she tested my skin and concluded it was a 'dry' one. She convincingly suggested that I go in for 'Gold facial' which is as costly as the name indicates. After slight hesitation and the quick recall of the umpteen advises from my daughters, I agreed. I had no clue as to what that facial was, and also curious to know more. I asked Bina to explain. I could see the puzzled look in her face. For all you know, I might have been the first one to ask her the details apart from her boss who would have asked her during her interview. As she explained, I thought it was going to be fun. What luxury!!!!!!!

I was taken to a small air conditioned, dimly lit room and was asked to lay down on a tilted seat.  She began with the face massage and it was followed with numerous coats of scrubs, gels and face packs. I enjoyed every second of the face and the neck massage. The grand finale was the gold mixed scrub (so she told) and it had a mild pleasing aroma. The whole process took almost one hour and fifteen minutes.  The face pack was so cool and refreshing.  Finally, the time arrived for me to clean off the mask.  I was eagerly waiting for this moment to know the result of all the coatings of gels and packs.

To my disappointment, there was no change. To be frank, I expected myself to glow with all the pampering.  Bina understood my expressions and told me that the effect of the facial would be visible only the next day. She assured that I would glow!!!!! After all, it was a gold facial.

Me and my family waited anxiously for the next morning. I could feel my face glow or at least I should tell so as I had a GOLD FACIAL :):):):) When reported the same to my children, they were very happy and wanted to have a look at me in the webcam.    Gave extra light fitting near the camera to bring out the glow in my face.  Yes, I was really glowing with all the light effects :):) This effect of the facial would be only for a week and maybe a little more if we stay indoors but certainly an inviting luxury. 

Heeding to Bina's words, I should be going for my next Gold facial in a month!!!!!!!!!!!!!

"Beauty is ten, nine of which is dressing.”

Friday, November 13, 2009

Brinjal Rice

Red Chilli: 4 nos
Pepper Corn: 1 tsp
Urad Dal: 1 tbs
Channa Dal: 1 tbs
Dania(whole): 1tbs
Bayleaf: 1/2
Jeera: 3/4 tsp

Hing: 2 pinch

In a pan add all of the above and fry them in medium heat until the urad and channa dal are light brown. Leave it to cool and grind it to a fine powder. I usually like to grind a reasonable quantity of the powder so I can even store it for later use.

Rice preparation
Rice: 1 cup
Brinjal: 4 (baby egg plants or brinjal).
Onion: 2 (egg sized)
Urad Dal: 2 tsp
Channa Dal: 1 tsp
Curry Leaves: 4 nos
Oil: 2 tbs

Salt to taste

1. Cook 1 cup of basmati rice in a rice cooker. I like to use rice cooker since it gives the rice a light and nice texture.

2. Take a pan and add the oil and turn the heat to medium.

3. Add urad and channal dal and let it turn light
4. Add Curry leaves(tearing it into pieces definitely adds more flavor to the food ;) ).

5. Saute the onions till it turns into a light golden color.

6. Add the brinjal & salt, cover the pan and let it cook for about 7 min in medium heat (turn it over every once in a while).

7. Add the 1 tbs of the prepared masala and let the brinjal cook for another couple of minutes.

8. Add the rice and blend it with the brinjal. Garnish with some coriander leaves and serve.

Bon Appetit!

Tuesday, November 10, 2009

Kunukku - A Tamil Nadu speciality

This is a delicious and tempting dish . I learnt this from my mother-in-law who was a wonderful cook. This is one of her speciality. Dedicating this recipe to her.


Rice : 1 cup
Toor Dal / Sambar Dal : 3/4 cup
Chenna Dal : 3/4 cup
Black Urad Dal (Whole or split) - 1 cup
Red chillies - 4 to 5
Green chillies - 3 to 4

Curry leaves
Cilantro / Dania
Oil for deep frying

Soak rice, toor dal, chenna dal for an hour. Grind the black urad dal dry in a mixer and keep it aside. Grind the soaked dal coarsely with green chillies, red chillies, asafoetida and salt. Mix the dry urad dal in the last churn so as to mix well with the rest. Add finely chopped onions, curry leaves and cilantro to the batter.

Take small portions and deep fry in the oil in medium heat.  The smaller the portion put in the oil, the crispier it is.  Black urad dal brings out the flavour and the crispiness. 

Extra inputs:

Very little water to be added while grinding.
If the batter is a little watery, add besan (Chenna dal powder) to thicken the consistency.
Batter can be stored in the fridge and used as and when needed.
Tastes well when the batter is fermented.
Finally, although this is a deep fry item, a perfect competitor to Pakodas and Bajjias !!!!!!!!

'I feel a recipe is only a theme, which an intelligent cook can play each time with a variation'- Madame Benoit

Sunday, November 8, 2009

Advertisement and The Wonder Years

One of my earliest memories of a cherished TV advertisement dates back to Aamir Khan’s Pepsi ad. It was released in the early 90s (may be 1991) where he enacted the role of a typical chocolate boy trying to woo a girl in the middle of the night by running around in search of Pepsi. In true Bollywood style he dives, glides and slides to find a bottle of Pepsi. But even before he could enjoy his success he is confronted with the stunning Sanjana (Aishwarya Rai) and this is what follows,
Ash: “I’m Sanjana, Got another Pepsi??”
Aamir: Sure!!
I was 7 or 8 years old and had watched Qayamat Se Qayamat Tak over and over again in cable tv and by the time this ad came out I was already a devoted Aamir fan.

Over my years of growing up the one constant factor in my life is the unswerving loyalty to MAGGI Noodles. Maggi ads were just the perfect family ones where kids would run home hungry and the mom would say “Bas
Do Minute”. Voila! in two minutes they were served a yummy bowl of vegetable noodles. 
P.S. My sister and I used to ask amma to not break the noodles so that we could slurp it one noodle at a time.

I grew up in a very hot place in northern india. Every summer amma used to stack up packets of Rasna and guess who was in charge of the preparation? MOI!! The very first step was to tie the Rasna girl ponytail high up in the middle of my head. My 10 month old niece carries forward the Chithi (aunt) tradition well, back then it was called Rasna hairstyle and now we call it Thenga Naaru (coconut husk). After several minutes of mixing sugar and water (phew) came the fun part- mix the color powder and color liquid into it. Oh, I was so proud of making the perfect Rasna for the entire family, quite a responsibility at such a young age.

I was never a milk loving person (almost lactose intolerant). Mom used to force feed me Complan. Hate to say it but I loved the Complan ads, this is what I found. When I read the video details I was amazed to find Shahid Kapoor and Ayesha Takia in it saying “I am a Complan girl and I am a Complan boy” with so much conviction. I must also mention the “Dhoodh doodh” ad (Click here). And no matter what they say “Dhood was and still is not so wonderful”.

Then there was my most favorite “Cadbury” ads. Kuch Khaas Hai Hum Sabhi Mein!! What better way to win the Indian viewers than by a Cricket ad (Click here). Mom used to find this one cute. This one is a Must see, one of the older Cadbury ads and it made me so nostalgic.
There was a wonderful Dhara ad with a small boy running with excitement among food items and a big poori following him; it just amused me to see pooris that big. When I was little older there was this very cute Dhara ad where a kid runs away from home only to be tempted back with “Garama garam jalebis” by a lovable Ramu kaka.
There were some which will stay with me forever because of their one liners,
Surf (Deepikaji ad): Agar itni saari safedi yadee kaam dam me mile to koi yeh kyun le, yeh na le.
Vicco: Vicco turmeric, nahi cosmetic, Vicco turmeric ayurvedic cream.
Narasus Coffee: Idhu dhaan naan edhar parthein.
Mango frooti: Mango frooti fresh and juicy. This was later replaced with the annoying “Digen Verma” ads.
Bajaj: Hamara Bajaj (Click here).
Vicks: Vicks ki Goli lo khich khich door karo (Click here).
Fevicol: Fevicol ka jod hai toote ga nahi (Click here).
Parle G: Swaad Bare Shakthi Bare Parle Gi (Click here).
Amul: Utterly Butterly Delicious...Amul.
Recollecting these ads brought back some memories of my wonderful childhood. It has made my day hope it makes yours!! Did I mention that I Heart YOU TUBE???

Saturday, November 7, 2009

Kitchen tips to make your life easy

To avoid egg shells from cracking, add a pinch of salt in the water
before boiling

To get the juice efficiently from a lemon, roll them under your palm for sometime till the lemons are soft. Now, when sliced you can extract the juice better.

If you do not want the juice of one full lemon, cut the portion you want to use and leave the remaining portion covered with plastic film sheet in the fridge for future use.

If you accidentally added more salt to your dish, a few pieces of
unsalted cooked potato will set right the excess salt.

Rubbing potato on your fingers will remove off the stains.

Rubbing fresh lime on your forehead will relieve you of throbbing headache.

Almond skin can be removed easily if soaked in hot water for 15 minutes.

Put some cloves in your sugar container to keep away ants .

To avoid cut apples from turning brown, apply lime juice to the cut side.

Apply a mixture of Basil (Tulsi) leaf and salt to the bee sting area
and get relief.

Wash coconut before breaking. It breaks easily into half.

Remove the stems from green chillies and increase its shelf life.

To speeden up ripening of fruits, keep the fruits inside the rice container or a jute bag. The warmth generated will make the fruits ripe slowly.

Put a ladle in the vessel in which the milk is kept for boiling. It
does not overflow.

Adding a few drops of lemon juice to the rice while cooking brings out whiter rice.

Add a teaspoon full of ghee or oil to the rice to avoid sticking to each other.

To peel tomatoes easily, make a small slit at one end and soak it in
hot water for ten minutes. You can start peeling from the slit side.

When yoghurt goes sour, pour two glasses of water and let it hold for sometime. After a while, you can notice that yoghurt has settled on the bottom with water on the top. Drain off the water and you can get sourless yoghurt. For very sour yoghurt, repeat the process for a couple of times.

Tuesday, November 3, 2009

What If Tomorrow Never Comes

Do not wait for tomorrow to make a call
And say 'I care'
For you may not know,
They might not be there

Do not wait for tomorrow
To say 'Thank you' and 'Sorry' (OR)
Write a mail to your near and dear
For, it would culminate all the misunderstandings

Do not wait for tomorrow
To say 'I love you' to your beloved - &
To hold hands and walk with your partner
For those moments are eternal and not to be postponed

Do not wait for someone to be gone
to remember them
Enjoy your fullest with them today
So, you do not repent later

Do not wait for tomorrow
To dream big
You might not have enough time to fulfil them

Do not wait for tomorrow
To patch up
For it might be too late by then

For you never know
What if Tomorrow never comes

Many fine things can be done in a day if you don't always make that day tomorrow - Anonymous

(Image courtesy

On a lighter note

Sheila loves to sleep like every other person on earth. As she has to reach the work place by 8, she should be ready to leave home by at least 7. The travel time from her house to work is about an hour. Her mornings are happy and smooth if she wakes at 6 am. She dedicatedly sets the alarm clock for 5.45 am as she would not want to miss those 15 minutes of happiness for anything in the world when she snoozes the alarm and dozes off.

Today was one such day, when she banged the alarm at 5.45 am and dozed off only to wake up at 6.45 a.m. Off she rushed to the wash room, brushed her teeth in a jiffy, had a quick bath and a change. She checked her watch to see if she can quickly have a coffee at home. No chance. Already late and she might have to pick it up only at the work place. But, without the morning coffee 'mmmmmmm'.

She pulled out her car and the first thing she checked was the FM channel for traffic updates. Good news for her, apart from the usual traffic, nothing much. Some relief!!!!!!!!. After half an hour of drive, suddenly she found that the traffic was getting slower and she realized there was something wrong. She lowered her glass and peeped outside only to see some police vehicles trying to clear the traffic. Her mind started to work on the strategies to tackle her boss about the late coming. Definitely, it is going to take 25 minutes more for the road to clear up. A rewind of the last time when she was late and the lengthy dialogue with her boss replayed. Her boss sounded as if her late coming of half hour brought down the profits of the company and he continued on and on for 15 minutes about time management etc etc. The same day, she assured herself that she would be on time then on, and reaching work place on time is better than listen to him. She vowed she would never be late again.

A look at the watch brought out some sweat, in spite of the air condition in the car on full blast. After getting relief from the traffic chaos, she finally reached her office at 9 a.m. She banged the door shut and rushed towards the corridor. She was praying so hard that the movement of lips were visible. She could see happy faces at the tables wishing her. She felt a little uneasy about the atmosphere. It was not the usual one. Could her boss have come out publicly and enquired about her? Would he have told something off-beat to everyone? While thinking, she tried to counsel herself to face the fact of the moment bravely.

As she was passing by her friend's table, she could see her happily browsing for some online offers. Surprised at this, she enquired about the same in sign language. Prompt came the reply 'How come you forgot that Boss is out of office today on official tour'. She could immediately feel a mild touch of cold air around her body. Phew!!!!!!!!!!!!! Oh, How could she forget this? She had made a note in her Outlook but had overlooked . She cursed herself for forgetting such vital information which brought her unnecessary tension. At least, she could have woke up with less guilty feeling, she could have had a nice home brewed coffee and the list went on and on in her mind. But, too late now !!!!!

Her prayers worked that day. She vowed she would wake up at the alarm and be on time for work from the next day onwards. Just a simple thing to do and she can be happy. The next morning, when the alarm buzzed, pat came a hand to snooze it :):). The good part of her brain began to remind her of the vows and assurances of the previous day. But, she suppressed the same with her eyes shut. Another 15 minutes of sleeping bliss, how could she miss it at any cost????

Habits die hard
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