While cooking..
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Done.
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And Fresh Rotis.
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Recipe? Mai kiyoon bataoon. 
It looks deliciouse ;)
Mei aapke ghar ek dinn aaongi khanne Ok lolz!
please share recipes here...for both your roti and the chicken krhai.
Thanks..
Hey, kal maiN ne bhi yehi banaya tha, mine was not so colourful though.
Looks great, shabaash :k:
PS. Roti seedhi rakho, laRki!
I didnt knew that you would cook so good.
Do u cook on gas? because your rotis look great, fluffy andsoft! Looks like white flour atta.
Diva, I’ll type out the recipe for you once I have had my morning cup of tea. 
Sabah, seedhi to hay, tasveer taiRhi hay. :halo:
Saadia, it’s actually whole wheat. I have been forcing everyone to make the switch from white flour to brown and let me tell you, it wasn’t easy. A lot of brain washing took place. And thanks, yes we cook on gas, I can’t stand electric stoves.
Wow, that looks really delicious!
WOW!
Would you marry me?
On a second thought... would you rather cook for me?
mmm..i really like fresh cilantro on chicken karrahi, the way it should be..and the manner you have presented is so elegant, like a professional chef..
yum yum!
can i hire you as my cook? i'll call u a lil cuckoo.
That looks unappetizing 
:yuck:
[QUOTE]
*Originally posted by SaadiaB: *
Do u cook on gas? because your rotis look great, fluffy andsoft! Looks like white flour atta.
[/QUOTE]
Saadia Baji, actually wheat flour rotis can also look like this. When i knead the dough, i keep it stiffer than normal and it requires less kushka while bailing the roti and also leaves it looking like white flour, for some reason.
Hayaa, please share your recipe for chicken karahi. Looks delicious!
Roman, I've noticed this onslaught type of behaviour of your's towards others quite often. You have issues.
hayaa, that looks delicious. I think I'm hungry again. (I had lunch, not too long ago.) And look at how round your roti's are. Will you teach me? :(
CB, when I say it then it's more authentic. :p
Still not as authentic as hayaa's Chicken Karrahi. :-p
I think I’ve been converted from kebabs finally. I can’t get over those rotis :love:
I’d like to say thanks for sharing but I can’t eat the damn photo. Although it looks good enough to.
This kind of threads need to be closed ASAP.
They cause distress and an inferiority complex to guys like me who try to cook and cant.
Mr Xtreme Bhai, at present like you know I am in Florida and mere paas printer nahin hain, warna mai yakeenan tasweer he kha jaata, last 13 days eating bread butter jelly and subway and arbys, is taking its toll.
Hayaa, waah kiya baat hain. Bhook nahin miti lekin aankhen khush ho gayi.
sorry dupe
Hayya has inspired me to get whole wheat ATTA...so I am gonna change my roti making style a little..
Fungi, no.
queer, no.
Ceebs, yes.
Recipe as follows:
Ingredients
Chicken, small pieces
2 medium sized onions, thinly sliced
2 medium sized tomatoes, diced
2 whole green chillies
8 garlic cloves, crushed
garlic, chopped into thin long sticks (use about an inch long piece)
1/2 lemon - optional
2 tbsp tomato paste
as for spices, I honestly never measure anything I put in. I just know how much I need. I’ll tell you what I used, you can use it according to taste: red chilli powder
garam masala
red paprika
cumin
ground coriander seeds
black cardamom - 2
bay leaves - 2
black peppercorns
salt to taste
1/2 cup oil
How to make:
-Heat oil in a pot (karrahi) and add sliced onions to it. Stir around for a couple of minutes. Add red paprika and fry for another minute, this gives the onions a nice red colour.
-Add garlic and cook for a half a minute. Add a bit of salt. Now toss in your diced tomatoes as well as your tomato paste. Also add your washed and dried chicken pieces. Throw in the red chilli powder, ground coriander, bay leaves, black pepper, cumin (slightly crushed - brings out the flavour) and your black cardamoms. Stir, cover the pot and let cook on medium heat for 10 minutes.
-After 10 minutes, add your whole green chillies and ginger sticks. If you want, squeeze in half a lemon.
-Key point is, you’re not adding any water. The tomatoes and chicken will release enough fluids in which the chicken will cook. Keep an eye on the pot and stir occasionally.
-Give it another 10 mins, then uncover the pot and let it dry out as it cooks.
-At this point you can adjust the salt according to taste. The liquid in the pot takes about 5 minutes to halve in volume once the lid is off. Also, add the garam masala at this stage. Cook for 5 more minutes. Add about 2 tbsp of oil, stir and you’re done.
-Garnish with fresh cilantro and chopped green chillies.
-Serve with hot fresh rotis.
Did I mention it was delicious. It takes about 45 mins to an hour to prepare.
Diva, you asked about measurements for the dough. Again, I don’t measure it, just add water to your flour and knead until it’s soft but firm. The longer you knead the dough, the better the outcome. Add a bit of oil in the end, knead it in, and you’re done.