Virgin coconut oil

Coconut 5,grate,squeeze milk in a mixi adding little water.
Pour coconut milk in a thick bottom shallow wok and allow to boil in low flame.
Continous stiring is required until oil seperates and becomes clear.Fried coconut
 milk byproduct of oil is to be seperated by keeping aside and allow oil to flow down.
When cooled collect oil in a clean,air tight bottle.
This oil is excellent compared to any baby oil in the market.

250 ml of oil can be extracted from 5 coconuts.

Stuffed chappathy

Wheat flour 2 cups,cooking oil 1tblspn,salt to taste,water as required,prepare soft dough.
Divide into lime shaped balls.
Kadala parippu(chana dal)11/2 cup,grated jaggery 1 cup,fried cumin seeds 1tspn,
heat a shallow pan,add the ingredients,combine well,to get a thick sweet mix.
Grind it to a fine mix.Divide into small balls.
Spread dough balls,place sweet mix,cover,spread like chappathy.
Heat a tawa prepare chappathis.
A good dish to take along travel.This dish is prepared based on purampoli I had
during my visit to Pune.

palak baji

palak 1 bundle,clean,cut into 7-10cm pieces,strain to remove moisture,
rub palak with salt to taste,half onion chopped and a little finely crushed pepper.
basin powder 1 cup,asafoetida powder 1/4tspn,chilly powder 1/4tspn,
salt to taste,prepare a thick batter,
cooking oil as required.
Heat oil ,take a little palak mix,dip in batter,deep fry golden brown and serve
with green chutney.

chilly rice

Cooked rice 2cups,turmeric powder 1/2tspn,chilly powder 11/2tspn,salt to taste,
curry leaf 1sprig,mustard and cumin seeds a pinch each,asafoetida powder 1/2tspn,
cooking oil 11/2tblspn,shallots 5,cleaned and finely chopped.
Heat oil in a pan,drop in mustard and cumin seeds,when starts cracking,add curry leaves,
shallots,saute well,add turmeric,chilly and asafoetida powder,stir well,add salt and rice,
combine well and serve with curd and pickles.

potato subji

potato large 2,deskinned,cubed and cooked,
onion 1,chopped,garlic paste 1tspn,green chilly 2,
chopped and crushed,curry leaf 1 sprig,coriander leaves
chopped 1tblspn,cooking oil 1tblspn,salt to taste,
mustard seeds a pinch.
Heat oil in a pan,drop in mustard seeds,when it cracks,add curry leaves, onion,
saute till light brown,add garlic paste,green chilly,saute well.
add salt and potato,combine well,add coriander leaves ,mix well and serve
with chappathy or rice.

potato palak subji

potato 250gm,cooked whole with skin,slice into thin pieces,
palak 250gm,chopped,
garlic paste 1tspn, green chilly paste 1tbl spn,finely grated
coconut 1/2cup,cooking oil 1tblspn,salt to taste.
Heat oil in a pan,add garlic green chilly paste,when aroma spreads
add palak,saute well,add salt and potato,saute again,add coconut,
combine well,to mix the ingredients.
Good for chappathis.

ground nut chutney

Ground nut 1 cup,dry fried and de-skinned.Grated coconut 1 cup,fried light brown,red chilly powder 1 tblspn,
tamarind little to taste,salt to taste,hing 1/2 tspn,jaggery powder 1 tblspn.
Grind the ingredients together.
 Can have with chappathy,good for take away lunch.