Cooking&more

I tried my hand at baking cookies with fenugreek leaves for sankranthi. With both DH and me getting to be so health conscious, I decided to break away from the traditional deep fried crunchies or ghee filled sweets. I googled for methi biscuits and found this recipe on foodinthemain . I tweaked it a bit and added multigrain flour to make it more healthier. The biscuits didn't turn out to be as crunchy as I expected, but were soft and chewy like oatmeal cookies or little hot cakes. They were very flavorful with just the right hint of fenugreek Baked fenugreek Cookies 2 cups multigrain flour 2 bunches fresh fenugreek leaves 1/2 tsp carom seeds 2tbsp oil salt and chilli powder to taste. enough water for kneading In a frying pan, dry roast fenugreek leaves till they emit a nice odor. Take care not to burn them, to this add the flour,spices and enough water to make a stiff dough. shape into rounds and press gently between your palms to shape it like a cookie. grease a baking t

Vegetable market in Jaipur: source-Internet Going vegetable shopping is an experience in itself, especially in India, where vegetable buying involves a lot of bargaining and hunting for the freshest produce.  A seasoned vegetable buyer would not only, know where she would get the best bargain,but also, the time at which the vegetables are likely to be  at their freshest. I have childhood memories of my mom, winding up her morning work, getting dressed and leaving for the vegetable market at around 11:00 am, so as to be in time for the fresh produce, which were invariably being offloaded from gigantic trucks as we entered the market She always carried with her a small purse with a pocket for notes and another for coins, and another bag folded neatly to fit in the purse, for the groceries. (recycling years before it became fashionable). She had her own favorites among the vendors, and they in turn recognized her and gave her a special discount over the vegetables. later years my Da