Avocado cilantro spring onions jalapeno pepper lime medley on the toasted Italian bread slice garnished with black onion seeds n chilli flakes & a cup of ginger flavoured Indian style tea for Thursday morning breakfast at Patels kitchen!Vegetable n egg fried rice garnished with green onions, fresh cut nashberry slices (chickoo) & krackjack parle salty n sweet biscuits for Neers Thursday school lunch box!Steamed fresh kale leaves dumplings (kale ni bhaji na Muthiya) & a cup of 2% milk for Thursday lunch at Patels kitchen! Muthiya (normally it is made of dudhi or methi but this time used Kale local produce available here in Toronto) is a very popular Gujarati reciepe which can be served as a breakfast, snack, lunch or dinner. My mom who is pro in cooking Gujarati dishes made these by adding blending soaked splited husked Bengal gram, rice semolina, finely chopped fresh kale leaves, yogurt, ginger paste, garlic paste, green chilli spices n salt to taste. The mixure is shaped/gripped using a small fist and then steamed (It’s named after the way it’s made with the “gripping” action of the fist – “muthi” in Gujarati). The steamed pieces are cut in bite size and tempered with oil, cumin mustard n sesame seeds, asafoetida & lots of finely chopped fresh garlic.Fresh baked crushed garlic n herbs infused whole wheat crispy pita chips, grilled vegetables n boneless chicken breast souvlaki skewers with olive slices & tzatziki sauce for Thursday dinner at Patels kitchen!
