Some weeks ago we were standing outside a shop in a market at Chandigarh. A lady (who I suppose believes in the power of small talk) came over with her grand daughter and asked me if the baby in my lap was my son or daughter. I replied that it was my daughter. Her response – Koi Gal Nai ( loosely translates into Never mind). I lifted my eyebrows and debated about giving her a earful about how angry her thoughts made me feel. And how awful I felt about her little grand daughter who has to live with such archaic, biased thinking. But I walked away. Why ? Because answers for such people and such thoughts will not lie in our words. They will lie in our actions. To counter every such a person who feels that it’s a pity that someone has a daughter and not a son – we need to raise sons who will themselves be the answers that shatter such narrow and petty ideas. 

Sons who will run up to their mothers after laying out the cutlery on a table so beautifully and feel a sense of pride in their work. Sons who will nag their mothers to teach them how to bake and cook. Sons who will come and boast to everyone about how nicely they had learnt to wash their own clothes. My answer to that woman is my 5 year old son 

On that note here is the recipe that my son and I worked on, to bake for my parents as we headed out to visit them for our summer vacations.

Recipe – Gluten-free Seed Cookies !

1 cup buckwheat flour

1 /2 cup quinoa ( dry roasted and roughly ground)

1/2 cup jaggery powder

1/4 cup Ghee

1 tsp freshly grated nutmeg

melon seeds and flax seeds, as per your requirement

Method

Mix the first 3 ingredient well. Then add the nutmeg and seeds. Finally rub the ghee into it until you get a soft dough. Roll it and wrap it with cling film. Then keep it in the fridge for 2 hours. Then remove it, shape it into round cookies. Keep them on the baking tray in a spaced out manner, since they will spread a bit. Bake at 170 degrees C for 20 minutes, in a preheated oven.