Leftover whole wheat flat bread teared apart into pieces and tempered in edible canola oil curry leaves salt sugar n spices to the desired crunch level (suki waghareli rotli – A staple makeover Gujarati recipe by Granny to make use of leftovers in the household during the era when there were no amenities like Microwave. A very famous breakfast idea in Gujarati cuisine) & a cup of hot steaming tetley Orange poke steeped tea spiced with Indian masala sugar n milk (Masala chai) for Tuesday breakfast at work!A heart warming piece of baked Apple pie from Mumble crumble (bigapple bakery in Colborne – gifted by our friends Raj & Nikki who visited big Apple yesterday) for Tuesday AM snack at work! #applepie #snackSteamed rice flour garnished with edible peanut oil and pickle spice for Tuesday Lunch at work! Khichu or Khichiyu is a dough for making sundried rice thin cakes, however owing to its taste it is widely consumed as Gujarati snack. This recipe is prepared by cooking rice flour in water like porridge with Tapioca Sago cumincarom seeds and an alkaline salt known as Kharo n then steaming the lump to perfection. It is often served with raw peanut Oil, sesame seeds, chilli powder and or prepared pickle spice. In fact my Mom introduced this snack in United Way Of Vadodara navratri folk festival India during 80’s (Ujjani – we use to charge 2 Rs per plate then) and now it is almost a must snack stall in any Gujarati community gatherings around the GLOBE.Sprouted moong beans on the bed of long grain basmati rice (mug vaidha bhaat), flat beans n egg plant curry (papdi ringan shak), Indian okra dry curry (binda shak), hot sweet sour yogurt chickpea flour soup garnished with cilantro (khattimitthi Gujarati kadhi), radish cucumber carrot lettuce salad (salad), roasted milk solid sweet balls garnished with icing sugar (Duliram Ratanlal Sharma Vadodara famous Penda brought by a college friend) & whole wheat flat bread (rotli) for Tuesday dinner at Patels kitchen! #dinner #gujaratifood #kadhi
