This is Raj Patel from Dallas, Texas. Due to lot of inquiries, I have put this second recipe for my recipe readers who enjoy cooking. I am also pleased hear from my e-mail friends on my introduction. Well, nothing is secret, it is Love, Honesty and commitment to stay together .. working for me since 1970.. and can work for you too....God bless you all and Don't forget to say Hi and smile. Laugh make you long live too!! Happy Diwali.....
I was in London UK last few weeks and during our trip to Paris, we met Raza Family of Pakistan (now in UK), 2 panjabi familes and 3 gujarati families. After few hours in tour bus from London, we made all these friends, just by saying Hi and smile and good wishes. No religious talks.. Everyone should respect other's religious belief. I am telling you again, because it (Hi & smile..)works. Let go your Ego..or proud (of what!!). or ... internal fear of what other will say. or think....and just T..A..L..K. -or just Say...Hi.& Smile..... no One (including whom you have talked and never repiled..) will surprise!!! good luck... If you like the recipe or have a suggestion, send me an e-mail. My e-mail address is aksharraj@netscape.net

Gujarati Muthia

Ingredients

3 cup Wheat Flour
1/4 cup Rava flour
1/4 TSP ENO or 1/4 TSP Soda bi carb
1/2 cup shreaded Duthi (Squash) or Cabbage (Optional)
1/2 TSP shreaded Ginger
1 TSP Shreaded Hot Green Pepper (jalapeno)
1/4 TSP Garlic powder
1/4 TSP Sugar
3/4 glass Water

For Vaghar:

1/2 cup Vegetable oil
3 TSP Sesame seeds
3 TSP Mustard seeds

Method:

1. Mix all ingredients and make chapti style dough, using water.
2. From dough make round 6" long dough sticks (look like thin base ball sticks)
3. In cooker, add water and warm up on stove.
4. Put round dove sticks, in round container that can fit in cooker. You may need 3 to 4 such cooker containers.
5. Put these containers in cooker, above 1/2 steel ring so water don't get in to steel contaiers filled with round dough sticks of muthia.
6. Cover the cooker with lid and wait for 2 cooker whistles.
7. Once, cool, get muthia sticks out and cutr in 1/2" thick round pieces.
8. You can pour "Vaghar" over the cut muthias with warming up 1/2 cup oil and adding 3 TSP mustard seeds (Rai) and 3 TSP Sesame seeds (Til) to warm oil.

You are ready to eat as a snack in the morning or we eat it as a Sunday Lunch with Tea, Milk or Mango Pickles.