Cut cucumber into thin slices and add to the jar with 2-4 cloves of garlic crushed and minced, 3 Tbsp white vinegar,6 to 7 Black pepper corn, 3 to 4 green chillies slit lengthwise and salt . Once everything is in the jar, fill to the very top with filtered water and screw the lid  very tightly. Shake the jar  to distribute flavors and leave on your counter top for 12 hours. Shake again and turn upside down for another 12 hours, making sure the lid is screwed on tightly to avoid leakage. After pickles have sat for a total of 24 hours you can store in refrigerator and enjoy within a month for maximum freshness.

I was rushing home when someone informed me that heavy rain is on the way. I was excited to come home at this time, and get drenched in the rain ……because my favourite season has finally arrived. I was waiting for the heavy down pour, but nothing came, except the occasional drizzle. The sky looked dark and cloudy lighting up my hopes. And I am still waiting for that magical music of rainfall.

For me, monsoon is a word that stirs up my fondest childhood memories of invigorating smell of damp earth, budding leaves, knee-deep water, crisp air, and ominous clouds rolling across the sky. And the fun of making paper boats with old newspapers and floating them in the water which had formed puddles and streams. The boats would dance their way to oblivion.