Colosseum, Roma Italy

It suddenly struck my husband that it was our 15th wedding anniversary and my milestone birthday this year. Good for him, one of the airlines were running a great deal for tickets to Spain and Italy. As much as "Zindagi Na Milege Doobara" marketed trips to Spain, the fact that we could walking on the same ground where Ceaser and other Romans walked was too much to not pick Rome. It's a little touristy and there is a good reason behind it. We did the audio tour at the Colessuem and ate a lot of gelato and pizza.

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Shopping in Florence, Italy

Shopping in Florence is not limited to Miu-Miu or Hermes boutiques. Plenty of local markets. Ask around for where the locals buy their goods from including gold jewelry, leather bags, scarves and belts. That's how I found out about the market near the old bridge. I found beautiful bags with great style and amazing craftsmanship. It's not too big but the quality is way better than the one near central market. Was actually surprised to see jewelry in the area. reminded me of Pondy Bazaar.

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Manga Thenga Pattani Sundal

2 Cups Channa or Chick Peas

A few curry leaves
2 Tsp turmeric powder
2 Tsp Red chilli powder
2 Tsp Oil
Salt to taste
2 tsp Mustard seeds
A few Dried red chillies broken in half and my preference is to deseed it.

Optional
Coconut cubed into thin pieces
1/2 Raw Mango cubed into thin pieces

Method

1. Soak the channa overnight
2. Pressure cook until it's cooked well. Usually 3-4 whistles are good, but I have seen different varieties cook differently. We are not looking for mushy consistency. Cooked but firm.
3. Heat a pan with the oil
4. Add mustard seeds and wait until it splits.

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Oven Roasted Veggies

I have a way with falling into a cooking rut. It's the cooking technique that I fall prey for not the entire recipe. A while ago it was "Whipping". I would whip the milk for coffee, eggs before they went into the omelet and anything that is whip-able. The latest is my obsession with oven roasted veggies. The recipe is always the same, the variable part is the veggies.

1. Pre-heat oven to 400 or 425 degrees. 
2. Chop the veggies to equal sized pieces.
3. Spread on an oven safe tray.
4. Sprinkle salt and pepper. I also add turmeric, cayenne powder, Asafoetida (for Indian style potatoes), if I am in the mood to make something elaborate.
5. Throw in some rosemary, oregano or what ever herb I have on hand. Some go well with certain veggies than others.
6. Bake it in the oven for 30 - 45 minutes depending on the quantity and type of veggie used

Finger potatoes or small sized potatoes (both red and regular) work great. Other options include Okra, tindora, parsnips, turnips, carrots, beets, cherry tomatoes (make sure to pierce the whole ones or they will rupture when heated).

I roasted potatoes and carrots. Mixed it up with greens and pomegranate for a refreshing salad.

.... a recipe from last Thanksgiving

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