Til Poli

Ingredients:

For the filling:

1/2 cup white sesame seeds (til)
1/2 cup peanuts
1/4 cup khus khus
1/2 cup dry grated coconut
1 cup jaggery (or to taste)
pinch of nutmeg powder

For the Roti:

2 cup of whole wheat flour (aata)
salt to taste

Method:

1. Roast the til, peanuts, khuskhus, and coconut seperately. Let it cool
2. Grate the jaggery.
3. Blend the til, peanut, khus khus and coconut in a mixie. Give small churning at a time. once its finely powdered add the grated jaggery and give a quick churn.
4. For the covering, add salt to the whole wheat flour and add water and knead into a soft dough. Let it rest for 20 mins.
5. Take a small part of a dough, enough to roll into a paratha and add the til filling. Roll out into a paratha and roast it over a skillet.
6. Serve Hot!

Tips:

• You can also use maida instead of whole wheat flour. It definitely gives a better taste.
• you can also use half part of wheat and half part of maida.
• u can add two table spoon of warm oil/ghee to knead the dough, it give a good crispiness to the paratha.
• You can avoid khus khus if you want.
• You can change the proportion of til, coconut, peanut and khus khus to suit your taste. You can avid adding any of the component but do not delete the addition of Til.
• some also add besan to the stuffing- Just heat 1 tbsp of ghee and to that add besan, fry it on low heat then add it to the other ingredients in the mixie.
• Becareful not to run the mixie when the ingredients are hot as the ingredients would release their oil. For the as much same reason do churn the mixie and quick intervals and not continuously.
• roast the til poli with ghee.
• These polis are perfect for winters. They last upto a week! 

Chilly Chicken

Chatpata Aloo Baigan

Ingredients:

1 small brinjal, cut into wedges

1 onion slices

1 potato cut into wedges

3 garlic sliced

1 green chilli
1/2 tsp jeera

1/4 tsp coriander powder

1/4 tsp jeera powder

1/4 tsp haldi powder

1/4 tsp red chilli powder

salt

coriander leaves

1 1/2 tbsp oil

Method:

1. Heat oil in a kadhai, add jeera and let it crackle. Add the sliced onion and garlic and mix well.
2. Once the onion is brown add the potato and mix well on a medium flame. Cover and let it cook.
3. Once the potato are half done and the brinjal. and mix well.
4. Sprinkle 1/2 tsp of water and salt and cover the kadai and cook.
5. Once the potatoes and brinjal are almost done add the dry masala Viz: coriander powder, jeera powder, haldi powder and red chilli powder.
6. Cook on sim till the masala are well coated on the vegetables.
7. Let the masala cook well.
8. Once done garnish with coriander leaves.

Tips:

• you can deep fry the potato and brinjal, it gives a good taste.
• the brinjals should be cut with the stalk. 
• Once you cut the brinjal and potato, keep it dipped in salt water to stop it from oxidizing.
• serve with hot paratha. 

Raw Banana Subji

Ingredients:

2 banana

2 laung

1 cinnamon

1 green cardamom

1 tomato grated

1 onion finely chopped

1 tsp garlic paste

1/4 tsp haldi powder

1/4 tsp red chilli powder

1/4 tsp coriander powder

1/4 jeera powder

1 tsp oil

salt to taste

coriander leaves to garnish

Method:

1. Cut the bananas into medium pieces.
2. Heat the oil in a pan. Add laung, cinnamon and  green cardamom. Once the masala emit their fragrance add the garlic paste and saute for a min on sim. 
3. Add the finely chopped onion and saute till it becomes pink.
4. Add the grated tomato and saute. Let the tomato cook. 
5. once the tomato releases oil, add the powdered masala, viz haldi, red chilli powder, coriander powder and jeera powder.  Mix well. add salt and mix well.
6. Add the raw bananas and mix well.  
7. Cover and cook till the bananas are done.
8. Garnish with fresh coriander leaves.

Tips:

• You can fry the bananas before adding to the masala. That would obviously make the veg taste good!
•   Keep adding 1 tsp of water at a time if the veg goes dry.
• You can garnish with cinamom powder.

Nankhatai

Goan Saalaad

Chutneywale Aloo