Sesame cumin carom seeds cilantro n spices blended whole wheat flour pan toasted flat breads in edible canola oil (tikhi bhakri), motar n pestle crushed garlic fenugreek seeds coconut red chilli spice pickled with salt cured raw green mango bite size pieces (lasaniyu Keri marcha athanu) & brook bond RED label ginger flavoured Indian style tea for Wednesday morning breakfast at Patel Kitchen!Bombay Vadapav (Indian style burgers made of chickpea flour coated spiced potato crispy/soft patty garnished with spicy garlic coconut powdered sauce n pan toasted to perfection), Bombay sandwich (assortment of vegetables spices vegan mozzarella cheese stuffed between the bread slices panini pressed sandwiches) & pistachio garnished eggless soft fluffy pastry piece for Wednesday lunch at Bombay Bakers street food Brampton!!Steamed fresh long squash dumplings (dudhi na Muthiya) & a glass of fruit salad (steamed thick milk with custard powder n cane sugar …. cooled mixture is added with apples chickoo banana pear pomegranate cashews almonds raisins medley) for Wednesday dinner at Patels kitchen! Muthiya (normally it is made of dudhi or methi) 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 split husked Bengal gram, rice semolina, shredded long squash, 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.
