Steamed long squash/fenugreek leaves/ginger/green chillies/sour yogurt/assortment of flour dumplings tempered in garlic (methi dudhi muthiya), bosc pear, spiced deep fried all purpose flour rings snack (Bhungra) & blueberry flavoured koolaid jammers tetra pack for Neer’s Tuesday school lunch box!!A hearty bowl filled with round puffed rice tempered with peanuts curry leaves n select powdered spices mixed with thick medium n fine sieved chickpea flour crispy noodles/spiced flats/spiced corn flakes/spiced thick strained chickpea corn flour crochets/rice lentil crumbled sundried flats (wagharela mamra papdi sev chavanu – my brother and I love this home made mixture & we call it Premi mix.. courtesy of my mom Premila Patel), moth lentil flour spiced deep fried flats (thapda) & a cup of freshly shredded organic ginger flavoured brook bond RED label Indian style tea (aduwadi chha) for Tuesday morning breakfast at Patels kitchen!Steamed/tempered fresh long squash dumplings (dudhi na Muthiya) & a glass of cool refreshing dry fruits milk shake (fig/almonds/cashews/honey/cane sugar/full milk) for Tuesday lunch at Patel 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/sour yogurt/ginger-garlic-green chilli paste/spices/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 peanut oil/cumin mustard n sesame seeds/asafoetida/finely chopped fresh garlic to make it lipsmaking platter!!! Romaine lettuce/onions/tomatoes/cucumbers/pickled jalapeños/thin cut tandoori chicken breast slices/marble cheese/mayonnaise/mustard/hot-sauce stuffed Bavarian multigrain rye bread coldcut sandwiches & oven baked Cajun potato fries for Tuesday supper at Patel Kitchen!!Indian mango kesar grown in the foothills of Talala Gir Forest near Junagadh Gujarat India… imported to Canada and ripen at room temperature before consumption…. The wait is over…. enjoying the fresh cut ripe kesar mango for Tuesday dessert at Patels kitchen (the name kesar was given to this mango because of the colour that resembles to saffron)!!Kesar mango box!!
