Chicken Cutlets




▪ 1 1/2 cups of boneless chicken

▪ 2 cups of boiled, peeled and
mashed potatoes

▪ 1/2 tsp of turmeric powder

▪ 1/2 cup of chopped onions

▪ 1/2 tsp ginger paste

▪ 2 green chillies, finely chopped, optional

▪ 1 tsp of garam masala

▪ 1/4 cup coriender leaves, chopped

▪ 2 tbsp of oil

▪ Salt to taste

▪ 1 1/2 cups of bread crumbs

▪ 1 egg, beaten

▪ Oil for Shallow frying

▪ Black pepper to taste


1. Cook chicken with a dash of salt, black pepper and lemon juice until done.

2. Drain and blend the chicken in a blender until minced, Add mashed potatoes mix and set aside

3. Heat oil in a pan once hot, add the onion, ginger, green chillies, curry leaves and salt. Saute it on medium heat, untill the onion is soft.

4. Add turmeric powder and garam masala and give a stir.Add the mixture of mashed potatoes and minced chicken. Mix it all well and continue to cook on low heat for another 5 minutes.

5.Turn off the heat and let the mix cool down a bit.Once the mix has cooled down, start making cutlets of your desired shapes. Freeze them for about 15 minutes in the fridge before frying.

6. Heat oil in a pan, dip cutlet in egg and then roll in bread crumbs . Drop oil and fry until brown on both sides. Drain on paper towel. Enjoy!

Fish Kebab




• 1 1/2 cups cooked tuna blended

• 3 green chilis, finely chopped

• 2 tsps minced ginger

• 2 tsps minced garlic

• 1 tsp cumin powder

• Salt to taste

• 1/4 tsp Turmeric powder

• 2 white bread slices

• Water to soak bread

• 1 1/2 cups mashed potato

• 2 onions, finely chopped

• 1 tsp black pepper

• 1 tablespoon lemon juice

• 1/4 cup chopped coriander leaves

• 2 Egg whites

• 1 cup bread crumbs

• 2 tablespoons Oil

• Oil to deep fry


1. In a pan, heat 2 tablespoons of oil and saute onion with salt till golden brown. Remove from oil.

2. Dip the bread slices in water so that they get soaked well. Remove from water and wring out water.

3. Mix soaked bread, mashed potato, sauteed onions, chaat masala, lemon juice and coriander leaves well.

4. Add cooked fish and mix well,taste for salt and spices.

5. Divide into 35 – 40 equal portions and roll into balls.

6. Lightly beat egg whites with a fork. Dip each ball into egg white, and then roll in bread crumbs.

7. Heat oil in a small wok over medium flame. Deep fry the fish balls in batches till golden brown.

8. Drain on paper towel to remove excess oil. Enjoy!

Chicken Pilau




▪ 2 cups basmati rice

▪ 1 kg chicken

▪ 4 Tbsp oil

▪ 3 cloves

▪ 5 black peppercorns

▪ 1 cinnamon stick

▪ 1 cups thinly sliced onion

▪ 2 tsp ginger garlic paste

▪ 1 cup chopped tomato

▪ 1/2 tsp coriander powder

▪ 1/2 tsp turmeric powder

▪ ½ tsp red chili powder

▪ 1 tsp garam masala powder

▪ 2 tbsp lemon juice

▪ 4 cups water

▪ Salt to taste

▪ Fresh coriander and fried onions for garnishing


1. Wash and soak rice for 15 minutes.

2. Heat oil in a pan.Add cloves, black peppercorns and cinnamon.Fry for 20 seconds.

3. Add onions and fry till slightly browned.Add ginger garlic paste and fry till onions are nicely browned.

4. Add chicken and cook on high heat for 3-4 minutes then add tomatoes and cook for a minute.

5. Add coriander powder, turmeric powder, red chili powder, garam masala powder, and salt, cover and cook till chicken is done.

6. Remove the cover and cook on high heat till all the water is absorbed.

7. Add lemon juice and mix.Drain the rice and add it in the pan with chicken.

8. Add 4 cups of water.Cover the pan and cook till rice is done.

9. Flip the rice gently.Garnish with fried onions and fresh coriander.

✏ Enjoy taste of homemade food

Homemade Ginger Oil




▪ 1 cup olive oil

▪ 1 Tbsp grated ginger


1. Heat oil over medium heat , once hot add ginger to it and heat until ginger is brown and water is completely drained.

2. Strain , let cool and store in a bottle for daily use.


1. Use your dairly cooking

2. Apply ginger oil on scalp leave for five minutes then wash off with clean water to cure dandraff . Use this twice a week dandraff will be cured in 1 month.

Ginger oil is very strong so don’t keep on skin for more than the time given above or it will irritate the skin.

3. Massage 2 drops of ginger oil on ur stomach to aid digestion and also relief pain during manstrual period.

4. Put 2 drops in glass of water and drink to treat upset stomach

5. Put a drop of oil in ur palm and inhale to stop nausea.

Lesson of the Day


An elephant and a dog became pregnant at same time. Three months down the line the dog gave birth to six puppies. Six months later the dog was pregnant again, and nine months on it gave birth to another dozen puppies. The pattern continued.
On the eighteenth month the dog approached the elephant questioning, _”Are you sure that you are pregnant? We became pregnant on the same date, I have given birth three times to a dozen puppies and they are now grown to become big dogs, yet you are still pregnant. Whats going on?”._
The elephant replied, _”There is something I want you to understand. What I am carrying is not a puppy but an elephant. I only give birth to one in two years. When my baby hits the ground, the earth feels it. When my baby crosses the road, human beings stop and watch in admiration, what I carry draws attention. So what I’m carrying is mighty and great.”._
Don’t lose faith when you see others receive answers to their prayers.
Don’t be envious of others testimony. If you haven’t received your own blessings, don’t despair. Say to yourself “My time is coming, and when it hits the surface of the earth, people shall yield in admiration.”
Enjoy the rest of the week





⚫3 Pieces chicken breast (skinless), cut into chunks
⚫6 potatoes, boiled, peeled, and cut into chunks
⚫8 Hard-Boiled Eggs, peeled
⚫1 Large onion, chopped
⚫1/4 cup curry Leaves
⚫2 cups coconut Milk
⚫2 cups chicken Stockor water
⚫Salt to taste
⚫Peanut Oil for cooking or vegetable oil
⚫3 T bsp curry powder


1. In a bowl add curry powder with 6 Tbsp water to form a paste. Season chicken pieces well with salt. Set aside.

2. In a heavy pot, heat the oil and add the chopped onion, together with the curry leaves. Cook until the onions are lightly brown in color. Add the curry paste, and fry for 1 minute

3. Mix in the marinated chicken and cook for about 5 minutes then taste for salt and add more if less and cook for 10 minutes until the chicken is almost cooked.

4. Add coconut milk with 2 cups of stock or water. Bring the curry sauce to a boil and then lower the heat and simmer for 10 to 15 minutes.

5. Add eggs and potatoes and cook for about 15 to 20 minutes add more coconut milk if the curry is too dry Enjoy!