Rumali Roti

Wheat Flour           - 1 1/2 cups

Plain flour              - 1/2 cup

Baking powder       - 1/2 tsp

Warm oil                - 2 tbsp 

Water to knead       - 2 cups

Salt                         - 1/2 tsp


Take a mixing bowl and add Atta and Plain flour. 

Now add the Salt and the Baking Powder.

Sieve this mixture to get some air into the mixture and separate each and every particle of flour.  

Add the oil  and then start kneading it by adding a little bit of water slowly.

Get a smooth and elastic dough.

Cover this dough with a moist kitchen towel for 30 minutes.

Make small balls of the dough and roll it like thin Chapati of about 12 inches diameter circle. 

The dough should be rolled to a paper thin thickness. 

Can use a little dry flour to help you rolling it.

Take a wok or Kadai and invert it on the fire. 

The cooking is done on the inverted side of the wok. Place the rumali roti carefully over it and cook till done. 

Fold it like a handkerchief.

Goes well with any veg and non-veg kurmas..





Chili Sauce                   - 2 tbsp 

Tomato Sauce               - 2 tbsp

Corn Flour                   - 1 1/2 tbsp 

Soya Sauce                   - 1 tbsp 

Vinegar                         - 2 tsp 

Capsicum                      - 2 tbsp

Spring Onions               - 2 tbsp 

Carrots                          - 2 tbsp

Cabbage                        - 1/4 cup 

Pepper Powder             - 1 tsp 

Sugar                            - 1/2 tsp 

Ajinomoto                     - 1/4 tsp 

Water                            - 4 cups 

Salt                               -  to taste 


Chop all vegetables and set aside.

Mix 4 cups of water, chili sauce, soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto and bring to boil. 

Add all the chopped vegetables. 

Cook for a minute on a medium heat. Cook well..

Dissolve cornflour in 1/2 cup water and add to the soup. 

Stir constantly till it becomes thick. Cook for a minute. 

Add Tofu slices if interested.

Serve hot .


 Mutton Diced - 1 kg 
Whole red chilli - 5 
Coriander leaves - 1 Cup 
Cloves - 6 Cardamom - 3 
Cinnamon - 1 piece 
Black Pepper - 15 
Cumin seeds - 1/2 tsp 
Turmeric Powder - 1/2 tsp 
Ginger finely sliced- 1 piece
 Garlic Paste 1 teaspoon
 Curry leaves - 10 leaves 
Onion - 1 sliced 
onion - 1 
Oil - 2 tbsp 
Salt - to taste 


 Take a heavy bottomed pan and put it on medium heat. Add the Oil for cooking. Add Whole Red Chillies and stir. Add Cloves Cinnamon and Cardamom stir. Add the Black Pepper and Cumin Seeds and stir. Add the Garlic and Ginger stir Now add the Diced Lamb and turmeric powder stir. Add the salt and curry leaves. Now add some water and cover it and leave it on medium heat for 20 min. Make sure that the lamb pieces are fully cooked Once the lamb is cooked and the water is almost dried up. Add the sliced onion and mix well and let it cook for few more minutes until the onions are mixed in the masala and are soft.



recipe image

Boneless skinless chicken  - 300 gms
Garam masala - 1 tsp 
Garlic and ginger paste - 3 tsp 
Red chilies powder - 2 tsp 
All-purpose flour - 2 tsp 
Egg - 1 
Food coloring, red - 1 pinch 
Yogurt - 2 cups 
Corn flour - 3 tsp 
Lime juice - 3 tsp 
Oil for frying 
Salt to taste 
Onions and coriander leaves for garnishing 


Take a bowl and mix corn flour, all purpose flour, ginger garlic paste, chilli powder, egg,Garam masala,food color, yogurt Lime juice and salt to thick batter. 
Add chicken pieces to the batter and marinate for about one hour. 
Deep fry the marinated chicken pieces till they turn golden. 
Now add lime juice, mix well and garnish it with onions and coriander leaves



Quail (Kaadai)- 2 
Chilli powder-1/2 tsp 
Green chilli- 2 
Red chilli - 2 
Ginger- 2 cm 
Garlic- 2 pods 
Lemon - 1 
Onion- 1/2 
Curry leaves- few 
Salt- for taste 
Oil- for frying 


Clean the kaadai and cut it into half. 
Grind a paste with green chillies, red chillies, garlic, ginger,with half  lemon juice. 
Marinate the kaadai halves with the ground paste and salt for half hour. 
In a nonstick pan heat oil, add curry leaves and onion. 
Fry till onion turn goldern brown. 
Add kaadai and mix well. Close the lid and cook for 10mins. 
Once the kaadai is cooked well and turn dry, the dish is ready. 
Place the halves on a serving dish, put the browned onions from the pan over it. 
Garnish with coriander and lemon wedges.

Gobi Mutter Masala

Cauliflower - 1 
Peas - 1cup 
Cinnamon - 2 
Cloves -4 
Fennel - ½ tsp
Oil - 3 tsp

Onion - 2 
Tomato - 2 big 
Garlic - 12 pieces 
Cumin - 1 tsp 
Coriander powder- 1 1/2 tsp 
Chilli powder - 1 1/2 tsp 
Turmeric powder - 1/2 tsp 
Cashews - 10 
Green chillies - 5 
Salt to taste

Cut the cauliflower into big pieces. 
And cook them separately with peas. 
Heat oil in a pan add the cloves, fennel and cinnamon . 
Add the ground paste in oil and fry till the oil separates from the masala. 
Add the cooked vegetables. 
Let the masala mix well with the vegetables. 
After few minutes remove garnish with coriander leaves and curry leaves.



Spinach  -   2 cups chopped 

Onions  -  2 large 

Potatoes  -  2 chopped boiled and peeled 

Tomato   -  1cut into small pieces 

Green chillies  - 2

Ginger  -  1" piece

Lemon juice   - 1 tsp

Plain flour  -  1/2 tsp

Red chilli powder  - 1 tsp

Cinnamon-clove powder  - 1 tsp

Turmeric powder  -  1/4 tsp

Cumin seeds  - 1 tsp

Asafoetida   -  2 pinches

Garam masala   -  1/2 tsp

Butter  -  1/2 tbsp

Ghee  -  4 tbsp

Salt to taste 


Put the washed spinach in a pan, add very little water and a pinch of salt. 

Cover and boil over a high flame for 2 minutes. 

Let it cool down or hold under running water in a colander. 

Put in a blender add green chilli and run for a minute. 

Keep slightly coarse, do not make very smooth. Keep aside. 

Cut the potatoes into big pieces. 

Heat ghee and fry potatoes till light brown. 

Drain the potatoes, keep aside. 

Using the same ghee add the cumin seeds. ginger, onions and fry till very   


Add the tomato and fry for two minutes. 

Add all the dry masalas and fry till ghee separates. 

Add spinach and potatoes. 

When it start boiling sprinkle the flour and stir well. 

Cook for 2-3 minutes. Add lemon juice. 

Just before serving heat butter in a saucepan and add the asafoetida. 

Pour over the vegetable and mix gently. Serve hot.

Hot and soury chicken


Onion chopped – 1 

Tomatoes – 1

Ginger – 1 inch 

Garlic – 4 pods 

Peppercorn – 1 Tbsp 

Cumin – 1 Tbsp 

Fennel – 1 Tbsp 

Curry leaves – a sprig 

Tamarind – small lime size. 

Chicken – 100 gms. 

Oil – 1 sp salt 


Soak the tamarind and extract the liquid. 

Grind the peppercorn, cumin and fennel . 

Chop the onions finely, and cut the tomatoes 

Finely chop the ginger and garlic. 

Heat oil in a pan and add the ginger garlic and sauté for a minute. 

To this add onions, curry leaves and tomatoes and sauté till the onions are soft. 

Add the chicken and sauté until the chicken is sealed. 

Add some water to this mixture and then add the powdered spices. 

To this add the tamarind extract. Let it come to boil add a litre of chicken stock and season with salt. cook until the chicken is cooked. 

You can garnish with coriander leaves if desired.

Chettinad Chicken Fry



Chicken – 750 gms 


Garlic – 4 pods 
Ginger – 1 inch 
Fennel – 1 Tbsp 
Cumin seeds – 1 tsp 
Coriander powder – 1tsp 
Chilli powder – 1 Tbsp 
Pepper – 1 Tbsp 
Lemon juice – 1 Tbsp 
Yogurt – 1 Tbsp 
Turmeric powder – ½ tsp 
Salt to taste

For frying : 

Onion - 1 chopped 
Tomato – 1 chopped 
Ginger-Garlic paste – 1½ Tbsp 
Seasoning: Onion – ½ sliced 
Curry leaves – 1 twig 
Red chillies – 3 
Pepper powder – 1 tsp

Grind together all the ingredients under ‘Grind’ to a paste. 
Marinate the chicken with this paste adding yogurt and lime for a couple of hours. 
Heat oil in a pan and fry the onions. 
When the onions are soft add the ginger-garlic paste and then the tomatoes. 
Fry until the tomatoes are soft and the oil comes out. 
Add the chicken with very little water and cook until the water is evaporated. 
In another pan heat some oil and fry the red chillies, curry leaves and the sliced onions. 
When almost done add the pepper powder to the onion and mix it well. 
Add it to the cooked chicken and give it a stir.




 Minced chicken  -  500 gms
 Onions minced fine  -  2
 Ginger paste  - 1 1/2 tsp
 Garlic paste  -  1/2 tbsp
 Pepper powder  -  1 tsp
 Potatoes boiled  - 2
 Flour   -  3-5 tbsp
 Llemon juice   -   2 tsp
 Salt to taste 
 Oil for frying 


Mix potatoes, chillies, ginger, salt, cornflour. 
Knead to make a pliable dough. 
Divide into ten-twelve parts, shaping each into a cutlet. 
Mix breadcrumbs and in a plate. Roll each cutlet in crumb mixture. 
Place in refrigerator till required or 10 minutes at least. 
Heat oil in a frying pan, gently drop in a few cutlets, when oil is hot. 
Fry on medium flame till golden brown, flip sides. 
Fry other side evenly, drain. Place on kitchen paper for a few minutes to drain excess oil. 
Serve hot tomato ketchup.

chicken recipes

Chicken Manchurian 

 Ingredients For making the chicken marinade: Boneless chicken - 3/4 lb (cut into 1 1/2 inch length thin strips.) All purpose flour or maida - 3 tsp Ginger Garlic Paste - 2 - 3 tsp Ajinomoto - 1/2 tsp Soya Sauce - 1/2 tbsp Chili sauce - 1 tsp (optional) Salt to taste Oil for deep frying For making the sauce: Ginger, finely chopped 1 tsp Garlic, finely chopped 1 tsp Green chillies, finely chopped 2 tsp Spring onions - finely chopped - 5 tbsp Soya sauce - 1/4 tbsp Chili sauce - 1/2 tsp (optional) Tomato sauce/ketchup - 1 tbsp (optional) Pepper powder - 1/2 tsp Sugar - 1 tsp Ajinomoto - a pinch Chicken stock - 1/4 cup (or use Maggi/Knorr Chicken Soup Cubes) Maida/All-purpose flour with water (mix 3 tbsp of maida & 1/4 cup of water) Oil 2 tbsp Salt To taste

Combine all the ingredients for the Marinade (except oil) and set aside for 1/2 - 1 hour. Heat the oil in a frying pan. Deep fry the chicken pieces a few at a time. Drain when golden brown and cooked. Keep aside. In another pan, heat oil, and then add the chopped ginger, garlic and green chillies and finally some spring onion and saute for a minute. Add the soya sauce, chili sauce/tomato sauce, pepper, sugar, ajinomoto, stock and salt. Add little water and bring to boil. Add the fried chicken and cook for 3 minutes. Then add the maida and water mixture and stir so that no lumps are formed. Cook for a few minutes until the mixture thickens slightly.

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Man cannot reap love until after sad and revealing separation, and bitter patience, and desperate hardship. Love is the only flowers that grows and blossoms without the aid of seasons. Love passes by us, robed in meekness; but we flee from her in fear, or ride in the darkness; or else pursue her, to do evil in her name. Love is the only freedom in the world because it so elevates the spirit that the laws of humanity and the phenomena of nature do not alter its course Love, When sought out, is an ailment Between the flesh and the bone, And only when youth has passed Does the pain bring rich and Sorrowful knowledge. Darkness may hide the trees and the flowers from the eyes but it cannot hide love from the soul. The power to Love is God's greatest gift to man, For it never will be taken from the Blessed on who loves.

Chinese sayings

If you have never done anything evil, you should not be worrying about devils to knock at your door If you want happiness for an hour; take a nap. If you want happiness for a day; go fishing. If you want happiness for a month; get married. If you want happiness for a year; inherit a fortune. If you want happiness for a lifetime; help someone else