Something something!

In our local Indian store, the newest attraction is 'Madras Samosa'! It's only around the late 90s, that Chaat houses started creeping up in Chennai but now there is a local version of the Samosa??  The crust of this new entrant is crispy which makes me wonder if some wrap (tortilla or wanton wraps) is used for the crust. So, does that mean from scratch preparations are punjabi(?) samosas and semi-homemades (Sandra Lee ishtyle) are Madras versions?!! If so, what wraps do they use in Madras?

Sometime back during a discussion with A1(my older one) about eating habits, I happened to mention that my grandma often said kids can & should eat anything & everything and that they are even capable of digesting stones. These days the pulses / lentils/ dals' (especially tur dal) quality has come down a lot.  Either it takes too long to cook(some don't cook very well even after an over-night soak!) or there are impurities in them. So, when A1 discovered a stone in her food once, she asked me, "do you want to test my digestive system, Amma?"