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.